Protein-Packed Pickle Salad

A hearty and protein-rich salad will complement the second course! An easy to prepare appetizer salad for lunch or dinner. It can be used as an independent snack and eaten simply with bread. Taste and benefits — two in one! This salad is also very filling.
cook time: 2h
Isla Thatcher
Protein-Packed Pickle Salad

Nutrition Facts (per serving)

92
Calories
4g
Fat
9g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Onion (sweet) 2 pc
Potato 8 pc
Champignon (pickled, 1 jar) 500 g
Salted cucumbers 2 pc
Herring (lightly salted) 2 pc
Sunflower oil (unrefined (with flavor) 50 ml

Recipe instructions

Step 1

Step 1
In this recipe I will tell you how to prepare a snack salad with pickles. Prepare all the products on the list and letʼs get started. Peel the potatoes, rinse them from starch, boil in salted water until tender (about 25 minutes), cool and cut into small cubes.

Step 2

Step 2
Cut off the ends of the pickled cucumbers and cut them into thin slices.

Step 3

Step 3
Wash the marinated champignons and cut into thin slices.

Step 4

Step 4
Peel the onion, cut into quarters and slice very thin.

Step 5

Step 5
Cut the herring. Cut off the head, tail and fins. Cut the belly and gut it, removing the intestines, milt or caviar and scraping off the black membrane with a knife. Peel off the skin and remove the backbone along with other bones.

Step 6

Step 6
First cut the fillet into thin slices.

Step 7

Step 7
Then cut the slices into small cubes.

Step 8

Step 8
Place all prepared ingredients in a salad bowl, season with sunflower oil and mix. There is no need to add salt, since the salad already contains salted herring and pickles. The finished salad should stand for about an hour to soak well. During this time, you can stir it a couple more times. The dish is ready to serve!

Additional rubrics

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