Beef Salad with Fish

Beouf fish salad

Total preparation time: 1 hour
Cooking time: 30 minutes
Cooling time: 30 minutes
Number of servings: 6-8

Who doesn't fondly remember festive family meals, when every dish was a culinary work of art? Beouf salad is a traditional dish that brings a touch of nostalgia and joy to every plate. With its fishy shape, this salad is not only a treat for the taste buds, but also a visual feast. Whether you serve it at parties, birthdays or simply on a weekend day, this recipe will bring smiles to the faces of your loved ones.

Ingredients:
- 400 g chicken breast
- 300 g potatoes
- 200 g carrots
- 200 g peas (preferably canned)
- 150 g cucumber (pickled or fresh)
- 2 tbsp mayonnaise
- 1 tbsp sweet mustard (optional)
- salt and pepper to taste
- a pinch of Delikat (or other favorite seasoning)

Preparation:
1- Start by boiling the chicken breast. Put it in a pot with enough water to cover it completely. Add a little salt to intensify the flavor. Boil for about 20-25 minutes until tender. Once cooked, remove from the water and leave to cool. Then bone and cut into small cubes.

2. In parallel, boil the potatoes and carrots. Peel them and cut into 1 cm cubes. Put them in a pot of water and add a little salt. Boil for 15-20 minutes until soft but not crumbly. Once cooked, drain and leave to cool.

3. If using canned peas, drain well and rinse under cold running cold water to remove excess salt. If you prefer to use frozen peas, boil for 5-7 minutes, then drain and cool.

4. Chop the cucumber into small cubes, like the other ingredients, to integrate well into the salad.

5. In a large bowl, combine all the ingredients: diced chicken breast, potatoes, carrots, peas and cucumber. Add the 2 tablespoons mayonnaise and, if you like, the sweet mustard. The latter will add a subtle flavor and sweetness to the salad. Season with salt, pepper and a pinch of Delikat, mixing well to combine all the flavors.

6. Once the mixture is homogenized, it's time to shape it into a fish. Use a tray or platter to present your salad on. You can use a large spoon or spatula to mold the salad into the desired shape.

7. For garnish, cut thin slices of cucumber and place them all over the salad to mimic the scales of the goldfish. Use a sliced olive to form the 'eye' and a slice of boiled carrot to create the fish's mouth.

Tips and tricks:
- For a less warm salad, you can prepare all the ingredients the day before and refrigerate. The next day, the mixture will have time to combine harmoniously.
- Use homem-made mayonnaise for a richer taste. For a lighter version, combine Greek yogurt with sweet mustard.
- Add fresh dill or chopped parsley for extra flavor and color.

Nutritional benefits:
This salad is an excellent source of protein from chicken breast, enriched with fiber from the vegetables, which contributes to healthy digestion. Potatoes and carrots provide complex carbohydrates and peas add vitamin C and B-complex vitamins.

Frequently asked questions:
- Can I use other vegetables? Absolutely! Beouf salad can be customized with different vegetables such as celery or bell peppers to add a crunchy touch.
- How can I store the salad? It can be refrigerated in an airtight container for 2-3 days, but it's best to eat it as soon as possible to preserve its freshness.

Delicious combinations:
Beouf fish salad is perfect with a refreshing drink such as a tomato juice or fruit cocktail. It also pairs admirably with a serving of toast or crackers for a contrast of textures.

I end this recipe on a personal note: remember that cooking is a form of expressing your creativity. Every ingredient you add, every detail you personalize turns this salad into a unique culinary masterpiece. Enjoy the cooking process, and the result will certainly live up to your expectations!