Christmas Fish Salad

Last Updated on December 4, 2024

Carp fried in oil, skinned and broken into smaller pieces, mixed with mayonnaise and other ingredients. This dish is suitable as a separate course served with banquet pastries or as a tasty cold appetizer.

Ingredients:

400 g of caper 200 g flavored mayonnaise 120 g cooked root Vegetable Recipes (less carrots, more celery) 2-3 pcs aged sweet and sour pickles 2 pcs onions 2 tbsp sterilised peas without brine lemon juice ground pepper sugar oil salt For garnish: lemon slices hard boiled egg parsley

Procedure:

1. Fry the salted and peppered portion of the carp in a small amount of oil, bone the carp after it has cooled, skin it and break the meat into smaller pieces using two forks
2. Put the carp meat in a bowl with the pan juices, diced Vegetable Recipes and cucumber, drained peas and onions cut into rounds and dismantled on a chopping board
3. Mix everything with mayonnaise and season with salt, lemon juice and sugar if necessary
4. Let the dish melt and cool adequately
5. Serve the individual portions garnished with egg rings, lemon and sprigs of parsley (can be dried).

Recommendation:

Serve the Christmas fish salad with banquet bread.