Smoked Salad

Smoked Salad

Smoked fish is good in itself ‚but it can also be used in combination dishes: salads ‚pate. It only takes a little patience when releasing the fish from the bones and you get a salad “Kopchyonik”

On one of our fishing trips, we started smoking freshly caught fish: perch‚ zander‚ bream.

Arriving home, we decided to make a salad of what was at hand. So it turned out a wonderful snack – Smoked Salad. Such a delicious dish can be prepared in the "field" conditions..

Ingredients

Salad ingredients “Kopchyonik”

• Smoked fish (perch ‚perch) — 700-800 g
• Eggs - 5-6 PC.
• Mayonnaise - 150-200 g
• Fresh cucumber ‚lettuce‚ parsley ‚dill - for decoration

Cooking method

Skin smoked fish (1)

Skin removal

Choose bones ‚and then grind it (2)

Bone removal

It is better to do it with your hands ‚then the remaining bones will not be small and sharp‚ as it may turn out in case ‚if you cut the fish with a knife. This is the most difficult and painstaking job.. Hard-boiled eggs and pretty finely chopped. Shredded fish and eggs (3)

Shuffle salad

Add mayonnaise (4)

Add mayonnaise

If necessary, salt. Decorate the salad with greens.

Cooked salad

be careful – fish bones may be in the salad!