Hake salad with pickles
→ 300 G BONELESS HAKE FILLET
→ 30 G GREEN ONIONS
→ 2 PICKLED CUCUMBERS
→ 2 SPRIGS OF PARSLEY (FOR DECORATION)
→ 1 CUP BEANS
→ 0.5 CUPS OF MAYONNAISE
Wash the boneless hake fillet and boil it in salted water until tender (see the articles "Cutting fish" and "Steamed fish"), then cool and cut into cubes the size of beans. Cut the pickles into slices. Wash the green onions, shake off the water and chop them finely.
Mix the hake fillet, boiled beans, pickles, green onions and season with mayonnaise. The resulting mass is thoroughly mixed and put in a slide in a salad bowl. Ready salad before serving, decorate with sprigs of parsley.