Bound Fish Salad

Rating: 3.00 / 5.00 (18 Votes)

Total time: 30 min

Servings: 4.0 (servings)



For the tied fish salad, cut the thawed fish fillets into bite-sized pieces. Bring plenty of vegetable soup to the boil in a pot and cook the fish pieces in it.

When the fish pieces are almost cooked, add the frozen peas and cook for a few minutes. Then strain everything with a sieve.

Wash the cucumbers and apples and cut them into small cubes. Sprinkle the apples with a little lemon juice. Put the apple and cucumber pieces in a bowl. Peel the onion, cut into bite-sized cubes. The tomatoes as well. Finely dice the pickles and add everything together to the bowl.

In a small bowl, stir together the creme fraiche, cream, the mayonnaise, crumbled bouillon cubes and the mustard. Mix the cream into the salad and season with salt, pepper and garlic.

Now carefully fold in the strained fish with the peas, arrange and serve.

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