Vibrant Corn and Fish Salad

The salad is bright not only in color, but also in taste! The salad is very tasty and elegant. It can be prepared both for an everyday lunch or dinner, and for a holiday.
cook time: 1h
Liam Carson
Vibrant Corn and Fish Salad

Nutrition Facts (per serving)

125
Calories
7g
Fat
9g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Eggs 5 pc
Potato (4 things. medium size) 600 g
Bulb onions (2 pcs. medium size) 150 g
Vegetable oil 5 tbsp
cucumbers (2 pieces) 200 g
Trout (or other boiled red fish.) 300 g
Canned corn 200 g

Recipe instructions

Step 1

Step 1
How to make fish salad with corn? These are the ingredients we need. Pre-boil the potatoes and eggs.

Step 2

Step 2
Rinse the fish well, cover with cold water, add salt and boil until tender. After boiling I cook for 15-20 minutes

Step 3

Step 3
Wash the cucumbers and cut into cubes.

Step 4

Step 4
Add canned corn to the cucumbers.

Step 5

Step 5
Peel the boiled red fish from skin and bones, cut into cubes or divide into fibers.

Step 6

Step 6
Peel the onion and finely chop. If you like to scald onions for salad, you can do this. I like my onions to be juicy and crispy, so I never scald them.

Step 7

Step 7
Cool the potatoes, peel and cut into cubes.

Step 8

Step 8
We do the same with eggs — cool, peel, cut into cubes

Step 9

Step 9
Stir the salad. Before serving, add salt, season with oil and sprinkle with herbs.

Additional rubrics

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