ReceptnaptárFish salad with mayonnaise
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Ingredients
Method
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- Poach the fish in salted water with vinegar (2-3 tbsp of vinegar to about 1 litre of water) at a gentle simmer for 10-15 minutes until cooked through and flaking easily.
- Leave to cool, then carefully remove the bones and cut the flesh into cubes.
- Pile it high on a glass or china platter.
- Coat it generously with the mayonnaise.
- Cut the hard-boiled eggs into wedges and arrange them around the fish salad.
- Garnish with lemon slices.
- Put fresh lettuce leaves all round.
- Serve cold.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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