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Fish and cornichon salad method ii
1 serving
Boil the fish in salted spiced water, peel the bones and slice thinly. Boil the carrots, cut into circles. Cut the gherkins into cubes. Finely chop the onions, pour over the vinegar and let stand. Mix all the products. Mix mayonnaise and sour cream, add mustard, wine, egg, salt, sugar and pepper. Add onions with vinegar to the resulting sauce, mix thoroughly. Season the salad with sauce and decorate with herbs.
Boil the fish in salted spiced water, peel the bones and slice thinly. Boil the carrots, cut into circles. Cut the gherkins into cubes. Finely chop the onions, pour over the vinegar and let stand. Mix all the products. Mix mayonnaise and sour cream, add mustard, wine, egg, salt, sugar and pepper. Add onions with vinegar to the resulting sauce, mix thoroughly. Season the salad with sauce and decorate with herbs.
sea fish - 800 g, gherkin - 250 g, carrots - 70 g, onions - 50 g, eggs - 1 pc., mayonnaise - 100 g, sour cream - 50 g, dry white wine - 50 g, mustard - 1 teaspoon, vinegar 3% - 1-2 tbsp. spoons, greens to taste, sugar to taste, ground black pepper to taste, salt to taste
