Hot smoked fish salad

3 servings
20 min

How to make a salad with hot smoked fish? Prepare all the products that are listed in the recipe. Which fish is best used? Any red fish, be it trout, pink salmon or salmon, is ideal. Be sure to take a small bunch of arugula, it is this weed that works great with fish, egg and dressing. You can also take other sheets, such as iceberg, spinach, romano, brass or corn.

First of all, boil the eggs soft-boiled or hard-boiled, as you like. Peel the red onions from the husks and rinse. Slice the onion into thin rings and pour over the vinegar. I used vinegar on herbs 5%. You can take apple or even rice vinegar and it is permissible to dilute with a little water if you do not like too sour products. Leave the onions to marinate for 5-10 minutes, and at this time take up the salad.

Make the yoghurt dressing. Add natural yogurt, olive oil and water to a deep bowl. Squeeze the juice of the fresh lemon, it will take about 1 tablespoon. Rinse the dill and cut as finely as possible. Peel and pass the garlic through the press, or chop finely by hand. Add the greens and garlic to the dressing, salt lightly and mix everything thoroughly.

Wash the lettuce sheets in cold water and dry with paper wipes to remove any remaining water.

Put the first layer of lettuce in a wide salad bowl.

Wash the cucumber, dry and cut into thin rings. Put the cucumber circles and pickled onions in the salad in the next layer.

Grind the smoked fish in arbitrary small pieces. Peel and halve the cooled eggs. Top with the fish and eggs. Sprinkle over the finely chopped dill and ground pepper. If necessary, salt.

Serve a salad with yoghurt dressing. Place part of the dressing in a small deep container and install in the center of the salad or place next to the salad bowl.

Spread the remaining yogurt sauce evenly over the salad. Done!