The carrot and halibut salad is easy to cook. In addition, it is nourishing and toothsome. Ingredients: 300 g (0,66 lb) halibut fillet 6 carrots 1 tbsp vinegar (3%) 1 bulb onion 1 cup of canned green peas 150 g (0,33 lb) mayonnaise salt – to taste sugar – to taste Cooking Scald halibut, cut it into medium pieces and fry the fish. Then cut it finely. Peel and slice carrots. Place them in a pan. Pour the carrots with 1 glass of hot water. Add vinegar, salt and sugar....
Fish salad with tomatoes and apples
Ingredients: 300-400 g fish (humpback/ pink salmon) 3-4 potatoes 100 g fresh cucumbers 100 g apples 100 g tomatoes 50 g lettuce 200 g mayonnaise 1 egg salt – to taste sugar – to taste Cooking This salad is a good variant for a feast. That’s why it is better to use salmon or some other valuable fish species. Peel, boil and cut the salmon into medium pieces. Cut tomatoes, cucumbers and apples into semi-circles. Boil potatoes and an egg, then peel and chop them. Cut green salad into junks....
Hake salad
Ingredients: 800 g of hake 6-8 potatoes 2 pickled cucumbers 4 eggs 2 tbsp of sunflower oil 1 tbsp of vinegar mayonnaise - to taste lettuce leaves - to taste salt – to taste sugar – to taste Cooking Wash, peel and place hake in a pan. Boil the fish and cool it. Take out the fishbones and cut the hake into medium pieces. Mix vinegar, sunflower oil, sugar, and salt. Pour fish with the prepared marinade and place it a the fridge for 1 hour. Boil and peel potatoes. Cut pickled...