Fish and egg salad
Description
The salad is quick and easy to prepare. This is an amazing recipe for a fish and egg salad, perfect for busy homemakers. 1. First, wash the salad leaves and drain in a colander to remove excess liquid. At the same time, place the eggs in a pot to boil. 2. Carefully remove bones and skin from the herring. Cut into small pieces. 3. Peel the onion and slice it into thin rings. 4. Cool the hard-boiled eggs thoroughly and peel them. 5. Cut quail eggs in half; chicken eggs into 4–6 pieces. 6. Place the salad leaves onto a serving plate. 7. Arrange pieces of fish, onion, and eggs on top. 8. To prepare the dressing, mix olive oil, mustard, and lemon juice in a small bowl. 9. Whisk the dressing thoroughly, adding salt and pepper to taste. 10. Pour the dressing over the fish and egg salad, gently toss, and serve immediately. If desired, sprinkle a few pinches of sesame seeds or chopped herbs on top. The salad is ready to serve.