Lettuce with chum salmon

4 servings
30 min


1. Rinse quail eggs with running water, put in a saucepan, pour water and boil them for 5 minutes until cool. Then drain the hot water from the pan and cool the eggs, pouring cold water on them. Carefully remove the shell from the eggs and cut into halves. Quail eggs can be replaced with chicken eggs if necessary, reducing their number by 2 times. But visually, quail eggs look much better in lettuce.

2. Rinse Iceberg leaves and arugula with cool water and dry in a special salad dryer or spread the greens on paper towels. After the greens finally dry, tear Iceberg's leaves with your hands into pieces. And arugula can be left whole with twigs.

3. Rinse and dry the cherry tomatoes. Then cut them in half. Tomatoes are best chosen ripe, but not softened.

4. Cut the fillet of slightly salted whales into middle slices.

5. Put Iceberg leaves torn into pieces and branches of arugula in a large salad bowl. Put the chopped Cherry tomatoes and half quail eggs. Add pieces of slightly salted chum salmon. Salt and season the salad with black ground pepper to your liking and depending on how salty the fish is. Using large spoons, gently passing from below, mix all the ingredients of the salad with each other. This must be done in very careful movements so as not to damage or take up greens and tomatoes.

6. Before serving directly, drizzle the salad with extra virgin olive oil and balsamic vinegar. It is undesirable to store a ready-made salad with chum salmon and herbs for a long time, since it loses all its healthy and nutritious qualities, and the greens wilt and no longer have a presentable appearance. Therefore, it is better not to harvest such a salad for future use. Enjoy your meal!