Do you want to put an unusual and delicious dish on the table? Then I advise you to prepare a vinaigrette with pink salmon. Canned food is just made for this salad! The only point is to gently mix the vinaigrette, because the fish is soft and quickly loses its shape.
Ingredients
- Beetroot (boiled) – 300 g
- Pink salmon (canned in oil) – 240 g
- Potatoes (boiled) – 250 g
- Green peas (canned) – 1 bank
- Carrots (boiled) – 2 pieces
- Cucumbers (salty) – 2 pieces
- Onion - 1 piece
- Sauerkraut - 150 g
- Vegetable oil - 4 tbsp.l.
- Salt - to taste
Step-by-step cooking recipe
Peel potatoes, carrots and beets. Remove the husk from the onion.
Rinse the green peas under running water and dry them on a paper towel.
Cut beets, potatoes, cucumbers, carrots and onions into small cubes. Put everything in a deep bowl.
Add green peas, sauerkraut, salt, vegetable oil and mix everything gently.
Remove the pink salmon from the jar on a plate, cut into cubes.
Add the pink salmon to the vinaigrette and mix gently with a spoon again. Done!
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