Can I use frozen fish?

Yes, but make sure to thaw the fish first and pat it dry before use.

How long can I keep the fish salad in the refrigerator?

You can keep this salad in the refrigerator for a maximum of 2 days.

Can I replace the olive oil with another oil?

Yes, you can use other types of oil such as sunflower oil or sesame oil.

No mayo fish salad :)

Name: No mayo fish salad :)
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 650 g white fish without skin or bones; 4 tbsp olive oil; 100 ml white wine; 250 g full-fat Greek yogurt; 2 hard-boiled eggs; 0.5 sweet onion; ¼ cucumber; 150 g peeled shrimp

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40min

•

Easy

Delicious fish salad on bread. Also great as a dip with, for example, celery sticks, endive, ...

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Ingredients

What do you need?

Quantity: 4P

650 g white fish without skin or bones
4 tbsp olive oil
100 ml white wine
250 g full-fat Greek yogurt
2 hard-boiled eggs
0.5 sweet onion
¼ cucumber
150 g peeled shrimp

Preparation method

How do you make this?

Season the fish fillets with pepper and salt, place them on aluminum foil and drizzle with olive oil and white wine. Fold the foil completely closed into a pouch and let the fish cook for 15 minutes in an oven at 200°C. Remove from the oven and let cool completely.

Mash the boiled eggs with 2 tablespoons of olive oil. Peel the cucumber and grate it into a bowl. Squeeze the juice out of the cucumber. Finely chop the onion and mix everything together now.

The fish salad is ready to be spread!

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