fish salad

Ingredients for 4 servings:

• 500 g fish fillet(s), cooked (leftovers)
• 2 spring onions
• 2 peppers, red, fresh
• 2 anchovy fillets
• 1 gherkin(s)
• 1 tbsp capers
• 1 tbsp dill, chopped
• 1 tsp mustard
• 4 tbsp olive oil
• 4 tbsp Balsamic vinegar bianco
• 2 tbsp sour cream
• possibly salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Recycling leftovers

Whisk together the olive oil, balsamic vinegar, sour cream, and mustard in a bowl. Then add the chopped anchovy fillets, diced gherkin, sliced ​​spring onions, deseeded and chopped chili peppers, capers, and dill, and mix well. Set aside some onion rings and chili peppers for garnish, if desired. Roughly shred the fish and toss with the salad dressing. Season to taste and add a little salt and pepper if desired. Let the fish salad marinate in the refrigerator for one hour before serving.