Warm Butterfish Salad
6 servings
20 minutes
Warm salad of oily fish is an elegant dish of European cuisine that combines the tenderness of oily fish, the freshness of tomatoes, and the spiciness of horseradish. This salad draws from Mediterranean gastronomic traditions where the simplicity of ingredients reveals their true depth of flavor. The fish, sliced thinly, is infused with a fragrant tomato-horseradish dressing, creating a harmony of freshness and mild spiciness. Boiled potatoes add warmth and heartiness, turning the salad into a complete dish. The combination of sweet pepper, parsley, and white wine vinegar gives it a pleasant tang and complexity of taste. Such a salad is perfect for cozy home dinners or special occasions where it’s important to highlight elegance and simplicity at once.
1
Peel the potatoes, cut them into small cubes, and put them to boil in salted water.
- Potato: 500 g
- Salt: to taste
2
Blend tomatoes with horseradish, olive oil, parsley, vinegar, sugar, salt, and pepper.
- Tomatoes: 400 g
- Horseradish: 20 g
- Olive oil: 50 ml
- Parsley: 20 g
- White wine vinegar: 1 teaspoon
- Sugar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Slice the oily fish into thin pieces and place it on a plate, drizzled with tomato-pepper-horseradish dressing. Nearby, you can place freshly boiled potatoes.
- Butterfish fillet: 400 g
- Tomatoes: 400 g
- Sweet pepper: 1 piece
- Horseradish: 20 g
- Parsley: 20 g
- Olive oil: 50 ml
- White wine vinegar: 1 teaspoon
- Sugar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste