Vegan salad with fish
Description
We're all used to making "Mimosa" salad with mackerel, beets, eggs, and mayonnaise. But I liked this vegan version so much that I now prepare it even outside of fasting periods, just for fun! Besides, if you're not a fan of beets, you'll probably like this version even more. For making this vegan fish salad, I use regular canned fish in oil—this could be mackerel, sardines, or even pink salmon. The originality of this recipe also lies in the mushroom layer: I prepare it using mushrooms. Also, a pickled cucumber adds a nice piquant touch. 1. First, boil the potatoes and carrots, then let them cool. Mash them or grate them on a grater. Potatoes will be our first layer. 2. Cut the mushrooms into small cubes and sauté them with onion and garlic. I also cut the onion into small cubes. Try to keep the oil content low; you can even blot the mushrooms with paper towels afterward. 3. Place the mushrooms over the potatoes. Optionally, spread a layer of mayonnaise over them. 4. Now comes the fish: simply mash the canned fish and place it over the mushrooms. If you particularly dislike the fishy smell, you can sauté the fish with onions, adding finely grated pickled cucumber and a splash of lemon juice. I rarely resort to this method, as the smell of canned fish usually doesn't bother me much. 5. After spreading mayonnaise over the fish layer, top it with grated boiled carrots—this will be the final layer. I garnish the finished vegan fish salad with grated pickled cucumber and canned corn. Fresh herbs would also look great.