Pollock Fish Salad, Recipe With Photo. Cooking Salad With Pollock, Eggs, Potatoes And Bell Peppers

Ingredients

Fresh pollock - 500 grams;

Sweet red pepper - 150 grams;

Potatoes - 2 pcs;

Chicken eggs - 2 pcs;

Mayonnaise - 270 grams;

Refined sunflower oil - 1 tbsp. the spoon;

Salt to taste.

• 205 kcal
• 50 minutes
• 50 minutes

Photo of the finished dish

Step by step recipe with photo

I tried this salad at a neighbor's house and I really liked both the taste and the simplicity of preparation. Any fish can be used, but less bony fish should be preferred. Instead of red pepper, you can use yellow or orange. Quail eggs are also very good. Pollock salad with egg, potatoes and bell peppers is best served by molding with a forming ring. Nice, appetizing and tasty!

To prepare the salad, you need to take fresh pollock, red bell peppers, potatoes, chicken eggs, mayonnaise, refined sunflower oil and salt.

Wash the potatoes, add hot water and boil until soft.

Cool the potatoes, peel and cut into small cubes.

Gut the fish, rinse thoroughly, cut into pieces, put in hot salted water and boil for 25 minutes.

Cool the finished fish and disassemble into small pieces.

Pour the eggs with cold water and boil for 10 minutes, counting from the beginning of the boil of the liquid, and then put them in cold water, peel, cool and cut into small cubes.

Peel the seeds from the bell peppers, cut into several strips, and then finely chop each strip across.

Put the pepper in a pan with heated oil, cover, simmer until soft and cool.

Combine fish, peppers, potatoes and eggs.

Mix everything.

Season the mixture with mayonnaise.

Stir the salad. When serving, you can put it in a forming ring and decorate as you like.

Pollock fish salad is ready. Enjoy your meal!