Fish salad
Description
Minimum effort — excellent result. So, to keep with the theme, as an appetizer I decided to find out. Can be served immediately.
Instructions
- 1
Step 1
Wash the salad, dry it and tear into pieces. Place it in a salad bowl.
- 2
Step 2
Blend a small portion of the trout with lemon juice, yogurt, broth, and horseradish. Add salt, pepper, and sugar to the resulting puree.
- 3
Step 3
Peel the potatoes, wash them, and cut into cubes.
- 4
Step 4
Fry the potatoes in oil until they form a crispy crust.
- 5
Step 5
Rub the potatoes with a slightly crushed sprig of rosemary (to release its aroma) and a bay leaf. Then roast them for another 5 minutes.
- 6
Step 6
Next, add the blender puree to the lettuce leaves.
- 7
Step 7
Add the remaining fish in pieces to the salad.
- 8
Step 8
Salt and pepper the potatoes.
- 9
Step 9
Add the potatoes to the rest of the salad. Enjoy your meal, food lovers!