Smoked fish salad
Description
The recipe won't take much time. You can use any smoked fish for the salad; I particularly like it with pollock. The firm, flavorful meat of this fish pairs perfectly with boiled beetroot and brinza cheese. Be sure to add plenty of fresh greens—spinach or lettuce leaves will be ideal for this salad. The beets don't necessarily need to be boiled; roasted ones work just as well. You can substitute brinza with feta cheese—it will also taste delicious! This salad is simply superb when served with baked potatoes. Serve and enjoy.
Instructions
- 1
Step 1
Prepare the beet in advance—boil or bake it, then cool thoroughly. The hake weighs 350 grams gross; after removing bones and skin, it's about 300 grams.
- 2
Step 2
Peel the beet, cut into large cubes, season with salt, and coat with vegetable oil. This will prevent it from coloring the other salad ingredients too much. Set it aside separately for now.
- 3
Step 3
Cut the feta cheese into large cubes. Peel the pollock, remove the backbone and any rib bones if present, and cut the flesh into large cubes.
- 4
Step 4
In a large salad bowl, tear the lettuce leaves (I previously washed them well and dried them).
- 5
Step 5
Next, place the beet, smoked fish, and feta cheese on top of the bed of salad. Garnish the salad with green onions or dill, and sprinkle with ground pepper. Drizzle with vegetable oil and a splash of lemon juice.
- 6
Step 6
The salad is ready. You can mix the salad, or serve it as is.