Pollock salad cooked in cucumber brine

4 servings
1 hour 45 min

Clean and wash the pollock into pieces and put it in a saucepan. Pour cucumber brine, covering the fish completely. We put it on fire. After boiling, cook for 5-7 minutes. The finished fish must be cooled to room temperature. We drain brine well with cooled fish. In a container convenient for mixing, we knead the fish with our hands on the plates. While removing the bones. Cut the onion into quarter rings, cubed eggs. Add to fish. All salt, pepper and mix. We collect the salad in a salad bowl, alternating a layer of fish mixture with a layer of mayonnaise, a quantity of 1 tablespoon with a slide or to taste. We make a grid of mayonnaise on top and decorate it at will, for example, with herbs and tomato cubes. The salad is ready to serve right away. Enjoy your meal!