Warm potato salad with seaweed

Ingredients for 2 servings:

• 400 g potatoes
• 1 onion(s)
• 1 small cucumber(s)
• 5 g Wakame seaweed, dried
• 2 tbsp apple cider vinegar
• 2 tbsp oil
• 2 fish fillets, fresh
• 2 tbsp breadcrumbs
• 2 tbsp oil, for frying
• salt and pepper
• 2 cups water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with fried fish fillet

Cook the dried wakame seaweed (available from an Asian store) with the finely chopped onion in 2 small cups of water for about 15 minutes, then let cool slightly. Peel the potatoes, dice them, and cook for about 15 minutes. Drain and let cool slightly. Peel and slice the cucumber. Make a salad dressing with vinegar, oil, salt, and pepper, along with the onion/wakame cooking liquid, and pour it over the potatoes. Add the liquid carefully; it’s best to add more liquid later. Also add the cooked onions and seaweed. Finally, fold in the cucumber slices. Coat the fish in seasoned breadcrumbs and fry in oil until nicely browned on both sides.