Egg, Tomato and Fish Salad
A salad with eggs, tomatoes and fish featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Eggs
- 0.5 head of lettuce
- 200 g cocktail tomatoes
- 150 g white beans (canned)
- 1 Red Onion
- 100 g tuna in its own juice (canned)
- 150 g smoked mackerel (or smoked butterfish)
- 4 canned smoked fish fillets (Kieler sprats)
- 2 tbsp white wine vinegar
- 3 tbsp Lemon juice
- Salt
- white pepper
- 0.5 tsp medium-hot mustard
- sugar (to taste)
- 4 tbsp olive oil
Instructions
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1.
Hard boil the eggs for 8-10 minutes, cool them in cold water and let them sit until they are cool. Clean, wash and dry the lettuce; tear the leaves into bite-sized pieces. Wash the tomatoes, halve them and remove the stem ends. Rinse the beans in a sieve, drain and set aside. Peel the onion and slice it into thin rings. Drain the tuna. Skin the smoked mackerel and cut it into coarse chunks. If desired, skin the Kieler sprats.
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2.
Whisk together vinegar, lemon juice, salt, pepper, mustard and sugar to make a dressing; whisk in the oil. Peel and quarter the eggs.
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3.
Combine the lettuce with tomatoes and beans, toss with the dressing and spread on a serving platter. Top with the eggs, fish pieces and onion rings and serve. Fresh white bread pairs well.
