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Vinaigrette with fish

Cooking recipes / Snack recipes / Vinaigrette

Boil or drink the fish over a low heat, cool and slice thinly; leave 2-3 neat slices to decorate. Boil the potatoes, beets and carrots separately, chill, peel and slice thinly. Mix the chopped vegetables and fish, salt, pepper, season with mayonnaise and sauce, mix. Put the salad on a plate with a slide, sprinkle with jelly cut into small cubes. Side with pickled vegetables and fruits.

boiled fish - 40 g, potatoes - 30 g, cucumbers - 30 g, tomatoes - 30 g, carrots - 20 g, beets - 10 g, jelly ready 30 g, mayonnaise - 35 g, southern sauce - 5 g, salt to taste, pepper to taste