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Pollock salad

Pollock Salad

A salad with boiled pollock — quick, inexpensive, and delicious! The ingredients for this salad are very simple and easy to find. With minimal effort you get a tasty, filling dish. You can make this salad for a simple family dinner, but it's quite at home on a holiday table too. It disappears without a trace!

katushafin

Recipe author

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Composition / ingredients

Servings:

Pollock

500

Milk

Carrots

Onion

Mayonnaise

Vegetable oil

Dill

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 8 g

Fats 37 % 7 g

Carbohydrates 21 % 4 g

104 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make pollock salad? Gather your ingredients. If the fish is frozen, thaw it gradually at room temperature. Don't put the pollock in water or in the microwave — that will hurt its flavor. You can stir some sour cream into the mayonnaise.
Step 2:

If you have a whole fish, clean it and cut it into pieces. Mine were already steaks. Put the pollock in a pot and pour in the milk. Set it to cook over low heat for 15–20 minutes after it comes to a boil. Add a little salt so the fish isn't bland — but only a little, since there will be salty mayonnaise too.
Step 3:

Leave the fish to cool completely right in the milk.
Step 4:

At the same time as the fish, put the carrots on to cook. Wash them first; there's no need to peel them. Cook the carrots for about 20 minutes, then drain the water and let them cool.
Step 5:

While everything cooks, peel and cut the onion into half-rings.
Step 6:

Fry the onion in vegetable oil over low heat until translucent. Let it cool.
Step 7:

Once the fish has fully cooled, separate it from the skin and bones.
Step 8:

Then cut it into small pieces.
Step 9:

Peel the cooled carrots and grate them on the coarse holes of a grater.
Step 10:

Start assembling the salad. The first layer is fish. Spread mayonnaise over it.
Step 11:

Next comes a layer of carrots. And mayonnaise on top again.
Step 12:

The last layer is the fried onion. Spread mayonnaise on top.
Step 13:

Wash the dill thoroughly, pat it dry, and chop it finely. Garnish the top of the salad as you like. Let the salad sit and soak up the flavors a little, then serve. Enjoy!

This salad really surprised me. Such simple ingredients — fish, carrots, and onion — but together they gave a very delicate, balanced flavor. I think I should have added sour cream to the mayonnaise; it would have been even more delicate.
It's better to make the mayonnaise yourself — it'll be tastier and healthier. Look here for some interesting homemade mayonnaise recipes. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like — that will cut down the calories in the dish.
I served the salad in individual portions, but you can make it as one large salad. If you're not making it for a special occasion, just mix all the ingredients without layering them. You can also boil the fish in plain water. An extra layer of egg and cheese makes a delicious addition to this salad.