Vinaigrette salad with seaweed and fish

Vinaigrette with dry or frozen seaweed, as fish you can take any chum salmon, pink salmon, hot smoked cod or canned salmon. The peculiarity of this vinaigrette is the addition of salted red or green tomatoes and pickled cherries or lingonberries.

Ingredients

• dry seaweed - 100 g
• or
• frozen seaweed - 500 g
• fish (chum salmon, pink salmon, hot smoked cod or canned salmon) - 60 g
• white cabbage sauerkraut - 200 g
• pickled cucumbers - 1-2 pcs.
• salted tomatoes - 1-2 pcs.
• boiled beets - 1 pc.
• large carrots - 1 pc.
• green peas - 1-2 tablespoons
• pickled cherries, plums or lingonberries - 1-2 tablespoons
• soy mayonnaise - 1/2 cup
• parsley (greens) - 2-3 sprigs of parsley and dill
• salt to taste
• ground ginger - a pinch
• freshly ground black pepper - a pinch

Directions

1. Soak dry seaweed in water for 2-3 hours, then add 2 cups of boiling water, bring to a boil, boil for 1-2 minutes, drain in a colander. If frozen cabbage is used: boil 1 liter of water, lightly salt, put frozen cabbage in water, bring to a boil, boil for 3-5 minutes, drain in a colander.
2. Peel the fish, select bones and cut with a knife or simply crumble. Boil beets and carrots. Cut cucumbers and tomatoes into slices, carrots and beets into cubes. Season with salt to taste, add a pinch of black pepper and ground ginger. Mix everything, add peas, berries, finely chopped greens, season with mayonnaise.