Fish salad with mushrooms
6 servings
30 minutes
Fish salad with mushrooms is an exquisite dish of Italian cuisine that harmoniously combines tender fish fillet, aromatic pickled mushrooms, and soft potatoes. Such salads are believed to have originated in the coastal regions of Italy, where fresh fish has always been a staple of the diet. Dressed with spicy mustard and mayonnaise, the salad acquires a rich and balanced flavor. The slight bitterness of the onion adds a subtle piquant note, while the greens provide freshness. This salad is perfect for festive gatherings or cozy family dinners. It pairs wonderfully with white wine and is served chilled, decorating the table with bright mushroom caps and olives. The taste of this dish is the tenderness of fish, creamy potato texture, and spicy depth of spices creating a harmonious ensemble on the plate.
1
Boil the fish fillet, cool it down, and cut it into pieces. If using salted salmon or sockeye, just chop the fish finely.
- Fish: 500 g
2
Boil the potatoes 'in their skins', cool them down, peel, and cut into cubes.
- Potato: 500 g
3
Chop the onion into small cubes, pour boiling water over it for 10 minutes to remove bitterness.
- Onion: 1 piece
4
Take any pickled mushrooms out of the jar, rinse off the marinade, and cut into cubes.
- Pickled mushrooms: 200 g
5
Mix all the prepared products.
6
Add mustard, salt, pepper, mayonnaise, parsley or dill to the salad. Mix, garnish with mushroom caps, olives, and serve.
- Mustard: 10 g
- Mayonnaise: 250 g
- Ground black pepper: to taste
- Salt: to taste
- Green: to taste