Recipes
Salad of sturgeon, Beluga, stellate sturgeon, pike-perch or salmon with tomatoes
Ingredients
→ 70 G PICKLED CUCUMBERS (OR 1 PICKLED CUCUMBER)
→ 70 G OF GREEN LETTUCE + A FEW LEAVES FOR DECORATION
→ 3 BOILED POTATOES
→ 200 G BONELESS FISH FILLET (PINK SALMON, SEVRYUGA, BELUGA, STURGEON, WALLEYE, ETC.)
→ 1 TABLESPOON 5% VINEGAR
→ 1 FRESH CUCUMBER + 1 CUCUMBER FOR DECORATION
→ 1 TOMATO + 1 TOMATO FOR DECORATION
→ 0.5 CUPS OF MAYONNAISE
Cut the cooked and cooled fish into small pieces (see the articles "Cutting fish" and "Features of cooking boiled fish"). Boiled peeled potatoes, fresh cucumber, gherkins and tomatoes cut into slices, put everything in a bowl, add the chopped green salad.
Before serving, season the salad with salt and mix with mayonnaise and vinegar, then place a slide in a salad bowl, placing beautiful green lettuce leaves in the center of the slide, and around, in an oval, lay circles of tomato and cucumber. You can also decorate the salad with caviar-payusnoy, grainy or ket, slices of salmon, chum salmon, salmon, sturgeon or olives without seeds. In the salad, you can add 1 head of onions or 50 g of green onions.
Before serving, season the salad with salt and mix with mayonnaise and vinegar, then place a slide in a salad bowl, placing beautiful green lettuce leaves in the center of the slide, and around, in an oval, lay circles of tomato and cucumber. You can also decorate the salad with caviar-payusnoy, grainy or ket, slices of salmon, chum salmon, salmon, sturgeon or olives without seeds. In the salad, you can add 1 head of onions or 50 g of green onions.
