Fish salad with mayonnaise

Name: Fish salad with mayonnaise - Florica A.
Ingredients: 500 g pangasius fillet; 3 eggs; oil; mustard; salt; pickles

Over - Fish salad with mayonnaise by Florica A. - Recipia

Fish Salad with Mayonnaise and Pickles Preparation time: 20 minutes Cooking time: 15 minutes Total: 35 minutes Number of servings: 4 If you are looking for a delicious and easy-to-make recipe, fish salad with mayonnaise is the perfect choice! This salad is ideal for both a lunch meal and a quick dinner, and the combination of fish, mayonnaise, and pickles will delight everyone's taste buds. Let's get started! Ingredients: - 500 g pangasius fillet (or any other white fish you prefer) - 3 eggs (2 boiled and 1 raw) - 200-250 ml oil (for mayonnaise) - 1 teaspoon mustard - Salt, to taste - 4-5 pickles, finely chopped - Crackers or toasted bread, for serving Instructions: 1. Preparing the fish: Start by boiling the pangasius fillet. Place it in a pot of salted water (about a teaspoon of salt) and let it boil for 10-15 minutes until fully cooked. Make sure not to overcook it to avoid dryness. Once ready, remove the fish from the water and let it cool, then chop it finely. 2. Preparing the mayonnaise: In a bowl, add the two boiled yolks and one raw one. Use a hand mixer or whisk to mix them well. Add a teaspoon of mustard and gradually start incorporating the oil, mixing continuously until you achieve a thick and creamy mayonnaise. If you want a more flavorful mayonnaise, you can add a few drops of lemon juice or a tablespoon of vinegar. 3. Combining the ingredients: In a large bowl, add the boiled and chopped fish, finely chopped pickles, and prepared mayonnaise. Gently mix so that the ingredients combine evenly without crushing the fish. 4. Seasoning: Taste the salad and add salt if necessary. It’s important to adjust the seasoning according to your preferences, considering that the pickles already add a touch of acidity. 5. Serving: The fish salad is delicious served on crunchy crackers or toasted bread. You can add a few thin slices of olives or parsley leaves on top for an extra touch of color and flavor. Helpful tips: - If you want to experiment with flavors, try adding some freshly chopped dill or green onions for a fresher taste. - This recipe can be easily adapted based on the fish you have on hand, such as tuna or salmon. - The fish salad keeps well in the fridge for 2-3 days, making it perfect for preparing in advance. Enjoy this fish salad with mayonnaise and pickles with your loved ones, and turn every meal into an unforgettable culinary experience!

Fish salad with mayonnaise

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