These fish salads will ideally complement the New Year or holiday menu.
Pick your recipe
Fish salad
You will need:
- 300 g of boiled fish;
- 3 fresh cucumbers;
- 5 lettuce leaves;
- 100 g of green onions;
- 200 g of string beans;
- 3 tbsp sunflower oil;
- 2 tbsp 9% vinegar;
- 1 tbsp French mustard
- 1 tsp Sahara;
- 1 clove of garlic;
- ground black pepper and salt to taste;
- 5 tbsp soy sauce
- a slice of ginger.
Combine vegetable oil with one tablespoon of vinegar, mustard and sugar. Squeeze the garlic, add 100 ml of water, salt to taste and pepper. Separately, cook over low heat in water for 15-20 minutes, beans. We take out and pour the marinade for a day. For salad, cut the fish, cucumbers, tomatoes and onions. We combine everything with beans and fill with marinade (we prepare soy sauce with the addition of 1 tbsp. L vinegar and ginger plates; the mixture must be boiled for 2 minutes and cool).
Salad with Pollock
You will need:
- 2 pollock;
- 3 tbsp soy sauce;
- 200 ml of 9% vinegar;
- 1 green bell pepper;
- 3 cloves of garlic;
- 2 tbsp vegetable oil
- 1 tbsp Sahara;
- 15 g of red ground pepper;
- 1 tsp sesame seeds;
- 7-8 olives;
- 3 tomatoes;
- 1 small onion head;
- salt to taste.
Separate the pollock fillet from the bones and cut into pieces. Pour vinegar for an hour and a half. Remove the fillet from vinegar and squeeze. In a separate dish, add soy sauce, red pepper, sugar, chopped garlic, chopped green onions, vegetable oil. Salt, mix and let it brew for 30 minutes. Slice tomatoes, onions and peppers into thin strips. Put the fish and pour the salad on the sauce in which the fish was infused. Vegetables can be slightly salted.