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Pike head salad with potatoes

Pike Head Salad with Potatoes

A hearty, inexpensive, and very tasty salad for the man you love! In our family, fish is an everyday thing — we all love it in any form. Here's an easy-to-make, delicious, filling salad for lunch or dinner, or for a holiday table. You can dress it up with fresh herbs.

Светлана Бессмертная

Recipe author

Composition / ingredients

Servings:

Pike (pike heads)

Eggs

Potatoes (medium)

Onion (large)

Green onion

Salt

Ground black pepper

Vegetable oil (unrefined)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 10 g

Fats 22 % 5 g

Carbohydrates 35 % 8 g

117 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Cook the pike heads in well-salted water until tender, about 20 minutes. Drain and let the heads cool. While they cook, put the eggs and potatoes on to boil.
Step 2:

Pick the pike meat off the bones, going through it carefully to remove any tiny bones.
Step 3:

Pour 100 g of unrefined oil into a skillet, dice 2 large onions, and sauté them over low heat for 10 minutes until soft.
Step 4:

Peel the eggs, dice them, and add them to the plate with the fish.
Step 5:

Transfer the cooked onion, oil and all, to the plate with the rest of the ingredients.
Step 6:

Once the potatoes are cooked, cool and peel them, cut them into cubes, and add them as well.
Step 7:

Finely chop the green onion and add it to the salad.
Step 8:

Season with salt and pepper to taste — though you may not need to, since the pike heads were cooked in well-salted water.
Step 9:

Toss the finished salad. There's no need to add more oil — there's plenty from sautéing the onion. Enjoy!