Perch salad with vegetables

Very tasty salad. It is easy to prepare and quickly eaten! I don't really like messing with fish. But this salad is worth it!

Olga

Recipe author

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Composition / ingredients

Servings:

Perch

500

Potatoes

Cucumbers

Carrots

Onion

Mayonnaise

200

Sunflower oil

Chicken eggs

Table salt

Soy sauce

Table vinegar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 7 g

Fats 44 % 12 g

Carbohydrates 30 % 8 g

161 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
For salad, boil potatoes and carrots. We bake the fish (you can take smoked fish, cod is also suitable). Cook the egg.
Step 2:
Peel the onion and cut it into large enough pieces.
Step 3:
To beat off the bitterness, pour the onion with a tablespoon of vinegar (preferably natural - apple or grape) and pour boiling water over it all and insist for 15 minutes.
Step 4:
While the onion is steamed, peel the carrots and potatoes and cut into cubes.
Step 5:
Add soy sauce and vegetable oil. Mix everything well.
Step 6:
Now let's do the fish. We disassemble it into pieces, carefully removing all the bones.
Step 7:
Add mayonnaise and mix.
Step 8:
Cut the cucumber (can be replaced with a tomato) into cubes. Drain the water from the onion and rinse it with cold water. And finally, we connect all the components together. Yes, and don't forget about the salt!
Step 9:
Mix our salad. We lay out on plates, decorate with egg and herbs. Bon appetit!