Sea Breeze salad

Fish 784 Last Update: Jul 27, 2021 Created: Jul 27, 2021 0 0 0
Sea Breeze salad
  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy
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This salad is my author's. It was invented by chance on New Year's Eve. For a long time I have not made tables bursting with food for the New Year, but I cook a couple of salads - usually Greek and Olivier. I order my favorite sushi, buy fruits, sweets and prepare desserts. Therefore, for several years, on the eve of the holiday, I have not been hanging around all day in the kitchen, but slowly making salads, relaxing and having fun. And I cook serious holiday dishes on January 2-3, when my family and friends come. Nevertheless, I began to think about how to replace the heavy (in terms of digestibility) Olivier. In one book about New Year's dishes, I came across Olivier's recipe with mackerel. All the ingredients in it were traditional, and fish was added instead of meat. I had a piece of cold smoked salmon, and I thought I could use it too. However, I wanted some flavor. I thought, that avocado goes well with fish. This is how the "Sea Breeze" appeared. He is very delicate and light in comparison to Olivier.

Ingredients

Directions

  1. Any hot smoked red fish is suitable for salad - salmon, pink salmon, trout.
  2. Cut the fish into cubes, add lemon juice
  3. Carefully separate the fish from the skin and bones, cut into cubes. Place in a bowl and cover with 1 tablespoon of lemon juice or lime. Stir and leave for 10-15 minutes.
  4. We cut vegetables, eggs and avocados
  5. Boil potatoes, carrots and eggs in advance and cool, cut into cubes. Finely chop the onion and scald. Add everything at once to the container for the fish. Cut the cucumber into cubes, add salt and leave for 5-7 minutes, then squeeze. Throw the peas in a sieve and let the water drain. Mix all ingredients. Finally, add the peeled and diced avocado, sprinkling with lemon juice to prevent browning. The choice of avocado must be approached responsibly. You cannot take very hard and small ones - they have a bitter taste, the fruits are very tough and poorly cleaned. Typically, these fruits are pimply. I buy large soft avocados with smooth skins - they are the tastiest. Mix all ingredients and season with mayonnaise. I dress the salad with homemade mayonnaise.
  6. Dressing the Sea Breeze salad with mayonnaise
  7. The salad turns out to be very tender and satisfying. It can be served on white bread toast, garnished with cucumber, pieces of fish, shrimps, sprigs of herbs. It turns out to be very original and great for a cocktail snack. The Sea Breeze salad is now always on my festive table.

Sea Breeze salad



  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy

This salad is my author's. It was invented by chance on New Year's Eve. For a long time I have not made tables bursting with food for the New Year, but I cook a couple of salads - usually Greek and Olivier. I order my favorite sushi, buy fruits, sweets and prepare desserts. Therefore, for several years, on the eve of the holiday, I have not been hanging around all day in the kitchen, but slowly making salads, relaxing and having fun. And I cook serious holiday dishes on January 2-3, when my family and friends come. Nevertheless, I began to think about how to replace the heavy (in terms of digestibility) Olivier. In one book about New Year's dishes, I came across Olivier's recipe with mackerel. All the ingredients in it were traditional, and fish was added instead of meat. I had a piece of cold smoked salmon, and I thought I could use it too. However, I wanted some flavor. I thought, that avocado goes well with fish. This is how the "Sea Breeze" appeared. He is very delicate and light in comparison to Olivier.

Ingredients

Directions

  1. Any hot smoked red fish is suitable for salad - salmon, pink salmon, trout.
  2. Cut the fish into cubes, add lemon juice
  3. Carefully separate the fish from the skin and bones, cut into cubes. Place in a bowl and cover with 1 tablespoon of lemon juice or lime. Stir and leave for 10-15 minutes.
  4. We cut vegetables, eggs and avocados
  5. Boil potatoes, carrots and eggs in advance and cool, cut into cubes. Finely chop the onion and scald. Add everything at once to the container for the fish. Cut the cucumber into cubes, add salt and leave for 5-7 minutes, then squeeze. Throw the peas in a sieve and let the water drain. Mix all ingredients. Finally, add the peeled and diced avocado, sprinkling with lemon juice to prevent browning. The choice of avocado must be approached responsibly. You cannot take very hard and small ones - they have a bitter taste, the fruits are very tough and poorly cleaned. Typically, these fruits are pimply. I buy large soft avocados with smooth skins - they are the tastiest. Mix all ingredients and season with mayonnaise. I dress the salad with homemade mayonnaise.
  6. Dressing the Sea Breeze salad with mayonnaise
  7. The salad turns out to be very tender and satisfying. It can be served on white bread toast, garnished with cucumber, pieces of fish, shrimps, sprigs of herbs. It turns out to be very original and great for a cocktail snack. The Sea Breeze salad is now always on my festive table.

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