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Pollock Salad with Fish Poached in Pickle Brine

A very simple salad with an exceptional, unforgettable flavor! Pollock salad, with the fish poached in pickle brine, will delight and intrigue just about any food lover. This brilliant little trick is good enough to be the star of a holiday table.

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Pollock salad cooked in cucumber brine
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 53 % 9 g
Fats 41 % 7 g
Carbohydrates 6 % 1 g
102 kcal
GI: 100 / 0 / 0
  • Clean and rinse the pollock, cut it into pieces, and put it in a pot. Pour in the pickle brine so the fish is fully covered. Set it over the heat. Once it comes to a boil, cook for 5–7 minutes. Let the cooked fish cool to room temperature, then drain the brine off well. In a bowl that's easy to mix in, flake the fish into pieces with your hands, removing any bones as you go. Cut the onion into quarter-rings and the eggs into cubes. Add them to the fish. Season everything with salt and pepper and mix. Assemble the salad in a serving bowl, alternating a layer of the fish mixture with a layer of mayonnaise — about 1 heaping tablespoon, or to taste. Pipe a mayonnaise lattice on top and garnish as you like, for example with fresh herbs and diced tomato. The salad is ready to serve right away. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Boiled pollock - 79  kcal/100g
  • Fresh pollock - 72  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Brine - 1  kcal/100g

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