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Fish salad
1 serving
Fish freed from bones is cut into small pieces and poured with marinade (1/4 cup of 6% vinegar diluted half with water, 1 tbsp. spoon of vegetable oil calcined in a pan and cooled, salt, sugar). Fish insist in marinade for about half an hour. Tomato puree, pepper, grated apples, salt, sugar, whipped cream are added to mayonnaise and peas are carefully mixed into the sauce, and then fish and eggs cut into pieces. Salad is decorated with pickled greens.
Fish freed from bones is cut into small pieces and poured with marinade (1/4 cup of 6% vinegar diluted half with water, 1 tbsp. spoon of vegetable oil calcined in a pan and cooled, salt, sugar). Fish insist in marinade for about half an hour. Tomato puree, pepper, grated apples, salt, sugar, whipped cream are added to mayonnaise and peas are carefully mixed into the sauce, and then fish and eggs cut into pieces. Salad is decorated with pickled greens.
red pepper to taste, salt to taste, apple - 2 pcs., sugar to taste, mayonnaise - 1 cup, cream - 0.5 cups, canned green peas - 1 cup, eggs - 2 pcs., sea fish - 600 g, tomato puree - 1 tbsp. spoon, greens to taste, lemon juice - 1 tsp
