Fish salad
Description
I used hake fish fillets for this recipe, but you might find it more convenient to use fillets. You can also choose any white fish according to your taste. If desired, you can mix the mayonnaise with sour cream in any proportion, and choose the sour cream's fat content based on your preferences.
Instructions
- 1
Step 1
Lay out all the ingredients on the table for convenience. I'm using two previously thawed hake fish, cleaned both outside and inside, and thoroughly washed. You should also thaw your fish beforehand and wash it thoroughly.
- 2
Step 2
In a saucepan with water, boil the carrots and potatoes in their skins until cooked.
- 3
Step 3
Boil the eggs as well until hard-boiled.
- 4
Step 4
Place white fish into a pot with water and boil until cooked.
- 5
Step 5
Then remove the fish flesh from the bones, using tweezers to take out smaller bones. Break apart or cut the fish meat into small pieces.
- 6
Step 6
Peel the already boiled and cooled potatoes and carrots, then cut them into small cubes.
- 7
Step 7
Place the sliced potatoes and carrots into a large bowl.
- 8
Step 8
Peel the boiled eggs, then chop them finely or grate them. Cut the cucumbers into small cubes.
- 9
Step 9
Add the sliced cucumbers and eggs to the bowl with the other vegetables. Add the peas as well.
- 10
Step 10
Then add the sliced fillet of white fish to these ingredients.
- 11
Step 11
Add mayonnaise and sour cream, ground black pepper, and salt. Mix everything with a spoon. Place the salad in the refrigerator for an hour to let the flavors blend.
- 12
Step 12
Then distribute the finished "Olivier" salad into individual serving dishes, garnish to your taste (I sprinkled a little fresh, finely chopped dill on top), and serve.
- 13
Step 13
Serve at the table.