Fish salad with fried onions
10 servings
120 minutes
Fish salad with fried onions is a fragrant and hearty dish of European cuisine that surprises with its harmony of flavors. Tender boiled pollock fillet, sweet carrot, and caramelized onion create a rich bouquet of textures and shades. The mayonnaise dressing unites the ingredients into a single composition, adding softness and richness. This salad not only delights the taste but also attracts attention with its original presentation – shaped like a fish with olives for eyes, it becomes a decoration for the festive table. It is chilled before serving to enhance the flavors. The dish is perfect for both family dinners and festive events. The simplicity of preparation and availability of ingredients make this salad an excellent choice for fish appetizer lovers.
1
Boil the fish, cool it down, and separate it from the bones.
- Pollock: 1 kg
2
Wash, peel, and grate the carrot on a coarse grater. Fry in vegetable oil. Let it cool.
- Carrot: 1 kg
- Vegetable oil: 100 ml
3
Peel, wash, and finely chop the onion. Fry in vegetable oil.
- Onion: 1 g
- Vegetable oil: 100 ml
4
Combine all ingredients, season to taste, and dress with mayonnaise (about 100 grams to prevent the salad from spreading).
- Mayonnaise: 150 g
5
Arrange the salad on a flat oval dish in the shape of a fish. Use a tablespoon to create 'scales', and use olives for the eyes.
6
Put the salad in the refrigerator for 2-3 hours.