smoked fish salad

Ingredients for 4 servings:

• 400 g smoked fish fillet(s) (preferably kippers)
• 1 cauliflower
• 6 tomatoes, sliced
• 1 cucumber(s), sliced
• 6 eggs, hard-boiled, sliced
• 2 large onions, sliced ​​into rings
• 6 tbsp water
• 6 tbsp olive oil
• 1 bunch parsley, chopped
• 1 pinch(s) of pepper
• Vinegar
• Sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

A fresh salad especially for warm days

The cauliflower is cleaned and cooked in boiling water until al dente. Then divide it into florets. In a large bowl, alternate layers of cauliflower florets, tomato slices, egg slices, cucumber slices, the shredded fish fillet, and onion rings. A marinade is made from water, oil, vinegar, sugar, parsley, and pepper, and poured over the salad. The whole thing is refrigerated for about two to three hours before serving. It goes well with warm baguette or slices of white bread. The salad is ideal as a light meal, even on hot days. Tip: If you like, you can decorate the salad with a ring of egg slices at the end.