Salad with humpback salmon, cucumber and eggs
Recipe Ingredients
- 5.5 oz humpback salmon (lightly salted)
- 1 cucumber
- 9-10 quail eggs (or 2-3 chicken eggs)
- leaves of green salad
- 3 tablespoons vegetable oil
- 1 teaspoon 6% vinegar
Preparation
Cut the cucumber into slices. Then cut each slice into 4 parts.
Cut the quail eggs lengthwise into two parts. Cut the chicken eggs into small pieces.
Combine oil and vinegar.
Tear salad leaves into small pieces and place them on plates.
Place fish (separate filet from bones and cut into small pieces), cucumbers and eggs on salad leaves. Add dressing.
Bon appétit!
Print Version
05.01.2008
