Oriental salad with fish and mayonnaise.

Oriental salad with fish and mayonnaise

If you are looking for a salad recipe that combines delicious flavors and varied textures, the oriental salad with fish and mayonnaise is the perfect choice. This salad is not only nutritious and filling but also extremely versatile, suitable for festive meals or as a quick and comforting snack. Let’s discover together this simple and delicious recipe that will bring a touch of flavor to your plate.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 6

Necessary ingredients:

For the salad:
- 4-5 medium potatoes
- 2 not too big carrots
- Pickled cucumbers (to taste)
- Pickled bell peppers (to taste)
- 100g pitted olives
- 1 smoked mackerel (approximately 200g)
- 150g marinated sprat

For the mayonnaise:
- 2 boiled eggs
- 2 raw eggs
- 400ml oil
- Juice of 1 lemon

Preparing the salad:

1. Boil the vegetables: Start by peeling the potatoes and carrots. Make sure they are well washed to remove any impurities. Place them in a large pot of salted water. Boil until soft but not overcooked, to retain their texture. About 20 minutes should be enough. Once boiled, drain and let them cool.

2. Cut the vegetables: After the potatoes and carrots have cooled, cut them into slightly larger cubes than you would for a beef salad. This will add a pleasant texture to your salad. Also, cut the pickled cucumbers and bell peppers into cubes or strips, depending on your preference.

3. Prepare the fish: Clean the smoked mackerel and cut it into cubes. If using marinated sprat, ensure to remove any bones. These ingredients will add an intense flavor and unmistakable taste to your salad.

4. Mix the ingredients: In a large bowl, combine all the chopped vegetables, fish, and olives. Add salt and pepper to taste. Gently mix to avoid crushing the vegetable and fish cubes.

Preparing the mayonnaise:

1. Boil the eggs: Boil the eggs for 10 minutes, then let them cool under cold running water. Once cooled, peel them and keep only the yolks for the mayonnaise.

2. Prepare the mayonnaise: In a bowl, mix the two boiled yolks with the two raw yolks. Gradually add the oil, continuously mixing with a whisk or mixer until you achieve a creamy consistency. Finally, add the lemon juice for a fresh and balanced taste. Adjust salt and pepper to your liking.

Assembling the salad:

1. Combine the salad with the mayonnaise: Pour the mayonnaise over the vegetable and fish mixture. Gently mix until well combined, being careful not to crush the ingredients.

2. Cooling: Cover the salad with plastic wrap and refrigerate for about an hour before serving. This step is essential for the flavors to blend perfectly.

Serving the salad:

Once the salad has cooled, you can serve it on a nice platter or in individual bowls. A wonderful idea is to garnish with a few slices of lemon and some fresh parsley leaves for an attractive appearance. You can accompany the salad with a slice of fresh bread or salty crackers, and for an even more special meal, try serving it with a glass of chilled white wine.

Nutritional benefits:

This oriental salad with fish is an excellent choice for a healthy meal. The smoked fish provides quality protein, while the vegetables are rich in essential vitamins and minerals. Additionally, the mayonnaise made with home eggs is a good source of healthy fats, but it is important to consume it in moderation. Each serving contains approximately 300-350 calories, depending on the portion served.

Frequently asked questions:

1. Can I use fresh fish instead of smoked fish? Yes, you can use cooked fresh fish, such as salmon or tuna. Steam or grill it before adding it to the salad.

2. How can I make the mayonnaise lighter? For a lighter version, you can replace some of the oil with Greek yogurt or sour cream.

3. Can I add other vegetables to the salad? Of course! You can experiment with peas, celery, or even corn for a sweet note.

4. What are the alternatives to pitted olives? If you don’t like olives, you can opt for canned artichokes or capers.

5. How can I store the salad for the next day? The salad keeps well in the refrigerator for 1-2 days, but it is recommended to add the mayonnaise an hour before serving to avoid soggy ingredients.

This oriental salad with fish and mayonnaise is not only easy to prepare but also a true feast for the senses. So, don’t hesitate to try it and enjoy every bite! Bon appétit!