Ingredients[]
- 120 g fish (perch or sheat)
- 160 g potato
- 100 g fresh or pickled cucumber
- 60 g tomato
- 4 boiled eggs
- 80 g mayonnaise
Directions[]
- Fillet the fish and fry it lightly on both sides.
- Then cool and slice it.
- Chop cucumbers and potatoes and mix with fish and mayonnaise.
- Arrange the salad in a pyramid and decorate with slices of fish, tomatoes and eggs.
- Pour mayonnaise on top.
- Serves four.