72 h
Type of dish: Fish
Temperature: Cold
Allergens
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Elaboration

To prepare the smoked fish: slice thinly.

To make the Russian salad:

  • Boil the eggs and prawns. Rinse under cool running water and cut them into brunoise (discard the yolks).
  • Peel the avocado and cut it into cubes. Season with salt and lemon juice.
  • Bind everything together with mayonnaise.

To make the vegetable bouquet.

To make the bouquet vinaigrette.

To decorate the slices of smoked fish: Chop some chives and spring onion.

For the side dish: Toast the bread and prepare the butter.

PLATING

  • Arrange the slices of smoked fish on a plate.
  • Place the 'ensaladilla rusa' in a round dough cutter or a quenelle.
  • Arrange the seasoned bouquet.
  • Serve the bread and butter on another plate.
  • Decorate the smoked fish with chives, spring onion, pickles, etc.
  • Observations
  • If the interior of the smoked fish does not reach ≥ 60 ºC, freeze it at ≤ 20 ºC (RD 1420/2006) for 24h. This will prevent the existence of anisakis.
Nutritional information (1 portion)
Fiber 2.34 g
Saturates 31.88 g
Monounsaturated fatty acids 51.71 g
Polyunsaturated fatty acids 13.5 g
Cholesterol 311.54 mg
Calcium 132.2 mg
Iron 3.21 mg
Zinc 16.26 mg
Vitamin A 548.22 ug
Vitamin C 28.6 g
Folic acid 76.35 ug
Salt (Sodium) 8314.78 mg
Sugars 2.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.