Squid, fish and lightly salted cucumber salad
3 servings
15 minutes
Salad of squid, fish, and lightly salted cucumbers is a harmonious combination of seafood, fresh vegetables, and spicy sauces. European cuisine is known for its love of seafood, and this salad is a wonderful example of refined gastronomy. Tender pieces of squid and white fish are perfectly complemented by crispy slices of lightly salted cucumbers and tomatoes, creating a rich textural palette. The dressing made from mayonnaise and ketchup adds spicy notes, while herbs finish the composition with freshness. The dish is perfect as an appetizer for a festive table or a refreshing dinner on a warm summer day. Its rich flavor and exquisite presentation make it a true gem among salads that can impress even the most discerning gourmets.
1
Boil potatoes, slice cucumbers and tomatoes thinly.
- Potato: 150 g
- Lightly salted cucumbers: 150 g
- Tomatoes: 100 g
2
Poach the fillet of low-bone fish (hake, ice fish, perch, cod, pike) until cooked, cool, and cut into pieces.
- White fish: 100 g
3
Cut boiled squid and green salad leaves into strips.
- Squid: 300 g
- Green salad leaves: 1 bunch
4
Mix everything, add green peas, season with mayonnaise (3/4 of the norm), add hot ketchup, salt, ground pepper, and mix.
- Canned green peas: 75 g
- Mayonnaise: 200 g
- Ketchup: 1 tablespoon
- Salt: to taste
5
Pile the salad on a plate and drizzle with the remaining mayonnaise. Garnish with green salad leaves, tomatoes, cucumbers, and sprinkle with finely chopped herbs.
- Mayonnaise: 200 g
- Green salad leaves: 1 bunch
- Tomatoes: 100 g
- Lightly salted cucumbers: 150 g
- Fresh herbs: to taste
