Russian Fish Salad
Serves 4
- 2 hard-boiled eggs
- 10 oz (300 g) firm whitefish fillets, cooked
- 3 tbsp sour cream
- 3 tbsp mayonnaise
- 1 tbsp chopped parsley
- salt and black pepper
- 2 large tomatoes, quartered
- lemon twists, flat-leaf parsley sprigs, and celery leaves
to garnish
STEPS :
- Remove the yolk from one egg and reserve. Chop the white and the remaining egg.
- Put the fish into a bowl and flake with a fork. Stir in the chopped egg, sour cream,
mayonnaise, parsley, and salt and pepper to taste.
- Arrange the tomatoes on 4 plates and top with the fish mixture. Push the egg yolk
through a strainer and sprinkle over the mixture. Garnish with lemon twists, parsley,
and celery leaves.
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