Salad with potatoes and fish
4 servings
60 minutes
This signature salad with potatoes and fish combines the tenderness of lightly salted red fish with the rich flavor of boiled potatoes and chicken eggs. Cucumber and cherry tomatoes add freshness and juiciness, while salad leaves provide lightness and airiness. A dressing of light mayonnaise with a pinch of cayenne pepper adds a spicy note, making the dish even more interesting. The salad can be served as a standalone dish or as a cold appetizer that perfectly complements the festive table. It is a harmony of textures and flavors where each detail plays its role, creating a unique gastronomic experience.
1
Boil the eggs.
- Chicken egg: 2 pieces
2
Take 400g of small potatoes and boil them in salted water.
- Potato: 400 g
3
Thinly slice the fish (salmon, trout, pink salmon) and cucumber.
- Lightly salted red fish: 300 g
- Cucumbers: 1 piece
4
Chop the potatoes and eggs.
- Potato: 400 g
- Chicken egg: 2 pieces
5
Cut the cherry tomatoes in half.
- Cherry tomatoes: 150 g
6
Mix mayonnaise with a pinch of cayenne pepper.
- Light mayonnaise: 5 tablespoon
- Ground cayenne pepper: to taste
7
Arrange the salad leaves on plates, then layer the vegetables, fish, and eggs.
- Mixed salad leaves: 1 bunch
- Potato: 400 g
- Lightly salted red fish: 300 g
- Chicken egg: 2 pieces
- Cucumbers: 1 piece
- Cherry tomatoes: 150 g
8
Season and mix with mayonnaise.
- Salt: to taste
- Light mayonnaise: 5 tablespoon