Description
All of the ingredients in this recipe complement each other. A light and healthy salad, suitable for everyday and festive table.
Ingredients
-
Sea Kale
300 g
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Fish
250 g
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Quail egg
8 piece
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Onion
1 piece
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Sour cream
120 ml
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Mustard
1 tsp
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Dill
1 tsp
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Salt
Cooking
Heck boil in slightly salted water until tender, cool and separate the fillet from the bones. Quail eggs to boil. Seaweed sold in cooked and frozen in vacuum packs, and you only need to thaw.
Quail eggs clean the shell. Five eggs cut into cubes, three cut into quarters (they will be for decoration). Onion peel and finely chop.
For sauce - mix the sour cream with grain mustard and chopped dill.
To connect seaweed, eggs, fish. Fill the sauce and stir. To put the salad on a flat dish, decorate with greens and a quartered quail eggs.
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