Fish salad with cheese and egg

Description Products Steps

Fish salad with cheese and egg can be a worthy decoration for the holiday table. You don't have to cook it with canned food; take sea bass and bake it in the oven. Cut into pieces and combine with other salad ingredients. When buying eggs in a store, give preference to goods stored in special refrigerated display cases. Diet eggs that are no more than 7 days old are considered the healthiest. The product then moves into the table category and is labeled blue.

Calories
162,73 kcal
Protein
12,77 gram
Fat
11,12 gram
Carbohydrates
1,69 gram
~ Time
35 Min
Pepper
Complexity

Products per 3 serving:

Sea bass
1 piece = 300 g
Cucumber

1 piece = 120 g
Chicken egg

2 pcs. = 120 g
Hard cheese

100 g
Dill

3 branches = 6 g
Mayonnaise

2 tbsp. l. = 50 g
Salt

0.5 tsp. = 3.5 g
Black pepper ground

0.25 tsp = 1.25 g
Caviar Tobico

1.5 tsp. = 4.5 g

Steps:

Wash the sea bass, remove the entrails, tail and fins, cut into fillets without. Wash the cucumber, dry it, cut off the ends. Wash the eggs, hard-boil, cool, and peel. Wash the dill and dry. Line a baking sheet with parchment paper or foil. Turn the oven on 180 degrees.
Prepare the fish. Place the sea bass fillet on a baking sheet and place in a preheated oven for 25 minutes. Cool.
Cut the food. Cut the sea bass meat and cucumber into cubes about 5-7 mm thick. Finely chop the eggs and dill. Leave the dill sprig for serving. Grind the cheese using a large-mesh grater.
Combine the ingredients and complete the preparation of the dish. Place pieces of baked perch, cheese shavings, chopped cucumber, eggs and dill in a salad bowl. Add mayonnaise, salt and pepper, mix thoroughly.
Place a cylindrical glass in the middle of the serving plate, place a portion of the salad around it, and remove the glass. Decorate the top with flying fish caviar and insert a sprig of dill into the middle.

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