Salad with lightly salted red fish, tomatoes and egg
4 servings
40 minutes
This salad is a true delight for gourmets, combining the freshness and sophistication of European cuisine. Lightly salted red fish adds a delicate saltiness to the dish, harmoniously complemented by the sweetness of ripe tomatoes and the softness of boiled eggs. Crunchy green beans add textural variety, while the dressing made from sour cream, ketchup, and lemon juice creates a tangy aftertaste with a slight acidity. This salad can be an ideal option for a light dinner or festive table, offering a balance of flavors and nutritional elements. In Europe, such salads are often served at summer picnics where fresh ingredients highlight the dish's natural elegance.
1
Boil the eggs and green beans.
- Chicken egg: 5 piece
- Frozen green beans: 400 g
2
Slice tomatoes and eggs into wedges, thinly slice the lightly salted red fish (I had salmon), and add green salad and green beans.
- Tomatoes: 2 pieces
- Chicken egg: 5 piece
- Lightly salted red fish (salmon): 150 g
- Green salad leaves: 1 piece
- Frozen green beans: 400 g
3
In a bowl, mix sour cream, ketchup, lemon juice, and ground black pepper for the dressing.
- Sour cream: 4 tablespoons
- Ketchup: 1 tablespoon
- Lemon juice: 1 tablespoon
- Ground black pepper: to taste