Mixed salad with fish and eggs

Mixed salad with fish and eggs - a colorful, flavorful, and nutrient-rich recipe, perfect for adding a touch of freshness to your meals! This salad is not just a simple dish; it is a savory blend of ingredients that combines textures and flavors, offering an unforgettable culinary experience. Moreover, it is an excellent choice for light lunches or quick dinners, bringing a balance of carbohydrates, proteins, and vitamins.

Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Servings: 6

Necessary ingredients:
- 5 eggs
- 5 medium-sized potatoes
- 1 can of fish in oil (175 g, tuna or sardines are excellent)
- 1 onion (preferably white or red, according to preference)
- 1 medium carrot
- 1 beautiful ripe tomato
- 1 gherkin (or a regular cucumber, if you prefer)
- 2 teaspoons of mustard (choose a quality mustard for an intense flavor)
- 6 tablespoons of sunflower oil
- 3 tablespoons of olive oil (extra virgin, for added flavor)
- 4 tablespoons of vinegar (white wine or apple, according to preference)
- 1 lemon (fresh juice is essential)
- Salt and pepper (to taste)
- Fresh parsley (for decoration)

A brief history of the recipe
The mixed salad with fish and eggs has deep roots in culinary traditions from various corners of the world, often prepared for festive occasions or family gatherings. It combines simple yet nutritious ingredients and is an excellent way to utilize canned fish, an accessible and versatile source of protein. This recipe is not only tasty but also a healthy option, rich in omega-3 fatty acids, vitamins, and minerals.

Step-by-step preparation method

1. Boil the potatoes and eggs:
- Start by placing the potatoes (unpeeled) in a pot with cold water and a pinch of salt. Boil for about 20 minutes or until they are well softened but not falling apart.
- In another pot, place the eggs to boil. When the water starts to boil, reduce the heat and let them simmer for 10 minutes to achieve hard-boiled eggs.

2. Prepare the vegetables:
- In a non-stick pan, add the 2 tablespoons of oil and let it heat up. Add the carrot, finely chopped (you can use a knife or grater) and the onion, cut into thin strips. Sauté over medium heat for 3-4 minutes.
- Add 2-3 tablespoons of water and let it boil until the liquid reduces, and the vegetables become slightly caramelized. Transfer them to a large bowl.

3. Prepare the potatoes and eggs:
- After boiling, drain the potatoes, peel them, and cut them into thin slices. Peel the boiled eggs, cutting the egg whites into thin strips and the yolks into larger pieces. Keep half an egg for decoration.

4. Combine the ingredients:
- In the bowl with the sautéed vegetables, add the potatoes, strips of egg white, yolks, and the canned fish (including the oil), mixing gently to avoid crushing the ingredients.

5. Add the fresh vegetables:
- Cut the tomato and cucumber into very thin slices, keeping a few for decoration. Add them to the salad along with a few chopped parsley leaves.

6. Prepare the dressing:
- In a small bowl, combine the mustard, sunflower oil, olive oil, vinegar, lemon juice, salt, and pepper. Mix well until the composition becomes homogeneous.

7. Finalize the salad:
- Pour the dressing over the salad and mix gently so as not to crush the fish or yolks. Taste and adjust the seasoning if necessary.

8. Serving:
- Transfer the salad to a serving bowl. Decorate with fresh parsley, the half boiled egg, and a few slices of tomato and cucumber.

Serving suggestions
This mixed salad with fish and eggs is perfect to be served alongside toasted bread or crackers for a contrast of textures. You can pair it with a glass of dry white wine or a fresh fruit cocktail for an elegant meal. It is also an excellent choice for a picnic or festive meal.

Tips and variations
- For a more exotic touch, you can add green or black olives, or even avocado for a delicious creaminess.
- If you're not a fan of canned fish, you can use fresh fish steamed or grilled, bringing another level of flavor.
- Instead of mustard, you can opt for a yogurt-based dressing for a lighter version.

Nutritional benefits
This salad is rich in protein, thanks to the eggs and fish, while the potatoes provide complex carbohydrates essential for energy. Carrots and fresh vegetables bring an important intake of vitamins and antioxidants, making it an excellent choice for a healthy lifestyle.

Frequently asked questions
1. Can I use frozen fish instead of canned?
- Yes, you can use fresh or frozen fish, but make sure it is well cooked before adding it to the salad.

2. How can I keep the salad longer?
- The salad keeps well in the fridge for 1-2 days, but it is recommended to add the dressing just before serving to prevent the ingredients from becoming soggy.

3. Is this salad suitable for vegetarians?
- You can adapt the recipe by removing the fish and adding extra plant-based ingredients, such as chickpeas or tofu, to maintain a high protein content.

This mixed salad with fish and eggs is not just a simple recipe, but also a healthy and tasty choice, ideal for any occasion. Once you try it, you won't want to miss it in the future! So put on your apron, and let's cook together! Enjoy your meal!