Smoked hot-smoked pollock salad

Description

Minimum effort — excellent result. You can easily customize this salad to your taste: replace arugula with another fresh greens, such as lettuce, and use smoked mackerel or smoked salmon instead of cod. The parsley dressing can also be used for other vegetable or mixed salads. So, take a look—you can serve it immediately.

Instructions

1. 1

   Step 1

   Thoroughly wash the young potatoes and boil in boiling water until cooked, but do not overcook. Rinse the cooked potatoes with cold water and slice into rounds.

2. 2

   Step 2

   Place all dressing ingredients into the blender jar: finely chopped parsley, olive oil, water, rice vinegar, lemon juice, grated Parmesan, honey, black pepper, and salt. Blend until a smooth emulsion forms.

3. 3

   Step 3

   Separate the smoked cod fillet into small pieces.

4. 4

   Step 4

   Peel and wash the red bell pepper and cucumber, then cut them into julienne strips.

5. 5

   Step 5

   Wash the arugula, dry it, tear it by hand, and place it at the bottom of a salad bowl.

6. 6

   Step 6

   Add the potatoes, pieces of smoked cod, bell pepper, cucumber, pour with dressing and mix.

7. 7

   Step 7

   The smoked pollock salad is ready. When serving, sprinkle the salad with roasted pumpkin seeds.