Pollock salad cooked in cucumber brine

Pollock cleaned and washed cut into pieces and put in a saucepan. Pour cucumber brine, covering the fish completely.

We put it on fire. After boiling, cook for 5-7 minutes. The finished fish must be cooled to room temperature.

We drain the brine well from the cooled fish. In a container convenient for mixing, we knead the fish with our hands on plates. Removing the bones at the same time.

Cut onion into quarter rings, eggs into cubes. Add to the fish.

Salt, pepper and mix everything.

We collect the salad in a salad bowl, alternating a layer of fish mixture with a layer of mayonnaise, an amount of 1 tablespoon with a slide or to taste.

We make a mesh of mayonnaise on top and decorate it as desired, for example, with herbs and tomato cubes.

The salad is ready to serve immediately. Bon appetit!