Salad With Boiled Fish, Potatoes And Omelette - Recipe With Photo Step By Step

Ingredients

Fish - 250-300 g

Potatoes - 2-3 pcs.

Pickled cucumber - 1 pc.

Eggs - 3 pcs.

Water - 3 tbsp.

Mayonnaise - for dressing

Fresh greens to taste

Ground peppers - optional

Oil - for frying

• 111 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

This salad from boiled fish is based on a recipe that came across under the name " Kuyrylgan" and was declared as a dish of Bashkir cuisine. Perhaps this word, which personally reminds me of the Tatar language, means that all the ingredients for it are not raw, but processed, and heat. Fish and potatoes are boiled, eggs are fried …

I took sea fish and I think that any fish is suitable for a salad: even river, even sea. It needs to be boiled in water or, as in my version, steamed. Pickled or lightly salted cucumbers are suitable. As a dressing in the recipe, mayonnaise was offered in such a substantial portion, and it is very relevant there, but still in quantity - to your liking. You don't need salt in the salad.

To prepare a salad with boiled fish, potatoes and an omelet, prepare the ingredients according to the list.

Cook the fish until tender. I had two chunks of chum that steamed in 10 minutes. Cooking time depends on the thickness of the fish slice. Since the salad will be with pickles and mayonnaise, and the fish will be seafood, you do not need to salt it during cooking.

Then you need to remove the bones and cut or break the fish flesh into pieces.

The potatoes were cooked in their skins. It can be boiled in a saucepan in water or steamed.

Peel and dice completely cooled potatoes.

In a large bowl, combine potato slices with chopped fresh herbs such as dill. Season with a little mayonnaise.

Cut the cucumber into cubes and send them to the bowl.

Combine with pieces of fish, accompanied by mayonnaise.

Stir the ingredients. The boiled fish salad is ready, and it will be served in portions on a thin omelet.

To make an omelet, stir each egg with water and add a little salt. Then fry a thin pancake from this mass in a pan in vegetable or butter on one side under a lid.

For each omelette, spread a serving of salad, folding the edges towards the center or towards each other. You can stack these omelette rolls right away in portions or serve them on a common platter.

Enjoy your meal!