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Fish and parsnip salad
1 serving
Peel the carrots and parsnips, boil together and cut into small cubes. Boil the fish in salted water, clean from skin and bones, finely chop. Boil the jacket potatoes and cut into cubes. Grind onions and parsley. Mix all products and season with a mixture of vegetable oil and vinegar or lemon juice.
Peel the carrots and parsnips, boil together and cut into small cubes. Boil the fish in salted water, clean from skin and bones, finely chop. Boil the jacket potatoes and cut into cubes. Grind onions and parsley. Mix all products and season with a mixture of vegetable oil and vinegar or lemon juice.
parsnips - 100 g, sea fish - 100 g, potatoes - 70 g, carrots - 50 g, onions - 30 g, vegetable oil - 2 tbsp. spoons, vinegar - 1 tsp, or lemon juice - 1 tsp, parsley greens to taste, salt to taste
