These fish salads will perfectly complement the New Year's or holiday menu.
Fish salad
- 300 g of boiled fish;
- 3 fresh cucumbers;
- 5 lettuce leaves;
- 100 g green onions;
- 200 g green beans;
- 3 tbsp sunflower oil;
- 2 tbsp 9% vinegar;
- 1 tbsp French mustard;
- 1 tsp Sahara;
- 1 clove of garlic;
- ground black pepper and salt to taste;
- 5 tbsp soy sauce,
- a slice of ginger.
Combine vegetable oil with one tablespoon of vinegar, mustard and sugar. Squeeze out the garlic, add 100 ml of water, salt to taste and pepper. Cook separately over low heat in water for 15-20 minutes, beans. We take out and fill with marinade for a day. For the salad, cut the fish, cucumbers, tomatoes and onions. We combine everything with the beans and fill with marinade (prepare soy sauce with the addition of 1 tbsp. L. Vinegar and ginger plates; the mixture must be boiled for 2 minutes and cooled).
Pollock salad
- 2 pollock;
- 3 tbsp soy sauce;
- 200 ml of 9% vinegar;
- 1 green bell pepper;
- 3 cloves of garlic;
- 2 tbsp vegetable oil,
- 1 tbsp Sahara;
- 15 g of red ground pepper;
- 1 tsp sesame;
- 7-8 olives;
- 3 tomatoes;
- 1 small onion head;
- salt to taste.
Separate the pollock fillet from the bones and cut into pieces. Pour vinegar for an hour and a half. Remove the fillet pieces from the vinegar and squeeze. Add soy sauce, red pepper, sugar, finely chopped garlic, chopped green onions, vegetable oil to a separate bowl. Season with salt, stir and let it brew for 30 minutes. Cut tomatoes, onions and peppers into thin strips. Put the fish and pour over the salad with the sauce in which the fish was infused. Vegetables can be slightly salted.
