Fish salad with tomatoes
2 servings
20 minutes
Fish salad with tomatoes is an exquisite dish of French cuisine that combines tender fish, fresh vegetables, and tangy pickled ingredients. Its roots trace back to Mediterranean gastronomy traditions where fresh produce and light flavor combinations are highly valued. Boiled fish, whether sturgeon, beluga or salmon, adds richness to the salad while potatoes and fresh vegetables create a pleasant balance of textures. Dressed with mayonnaise and vinegar, it acquires a soft tanginess that highlights the natural freshness of the ingredients. Garnished with caviar and slices of red fish, it is not only delicious but also visually appealing. This dish is suitable for a festive dinner or a romantic evening, adding a touch of sophistication and lightness to the meal.
1
Cut the cooked chilled fish (sturgeon, sterlet, beluga, pike perch, salmon) into small pieces; slice the peeled potatoes, fresh cucumber, gherkins, and tomatoes, combine everything in a bowl, and add chopped green salad.
- Fish: 200 g
- Potato: 3 pieces
- Cucumbers: 1 piece
- Marinated cucumbers: 75 g
- Tomatoes: 1 piece
- Green salad leaves: 75 g
2
Before serving, lightly salt the ingredients and mix with mayonnaise and vinegar.
- Vinegar: 1 tablespoon
- Mayonnaise: 90 g
3
Then pile it in a salad bowl, placing beautiful green lettuce leaves in the center, and arrange slices of tomatoes and cucumbers around it. The salad can be decorated with caviar, salmon, trout, sturgeon slices, and pitted olives. You can add 50 g of onion or green onion to the salad.
- Green salad leaves: 75 g
- Tomatoes: 1 piece
- Cucumbers: 1 piece
- Fish: 200 g
