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Orange fish salad with mayonnaise

"Orange Fish" Salad with Mayonnaise

A fish on the outside and fish on the inside! It's less a salad than a little fairy tale! Ever since I made my very first dish, I've kept a thick A4 notebook for recipes, organized into categories: Breakfast, Family Dinner, Desserts, and so on. This one — "Fish Salad" — lives in my Holiday Table section. The dish is simple, but it looks absolutely lovely.

Liza

Recipe author

Composition / ingredients

Servings:

Carrots (2 for the salad, 2 for decorating)

Fish (smoked)

200

Mayonnaise (heaping)

Salt

Onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 25 % 3 g

Carbohydrates 67 % 8 g

65 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

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Now here's how to put this appetizer together. Start by slicing the onion into thin half-rings and frying it in vegetable oil until light golden brown. Grate two of the carrots on a medium grater, season with salt, sprinkle with lemon juice, and sauté until tender; boil the other two carrots. Clean the fish and flake it into pieces. Let the onion and carrot cool, then mix them with the prepared fish and dress with mayonnaise. Now mound the salad on a platter in the shape of a fish: from one boiled carrot, cut out fins and a tail, and slice the other into "scales."