Salad with cold-smoked fish

Required products:

200 g cold-smoked fish

200 g cabbage

1 PCs carrots

1 PCs peppers

2 onions pickled heads

80 g green peas canned
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4 tbsp. vegetable oil

1 tbsp. vinegar 3%

parsley or dill

salt to taste

Cabbage cut into thin strips, season with vinegar and warm up for 1-2 minutes, then cool.

Carrot and pepper peel, cut into thin strips, fillets fish slices.

Connect the prepared foods, add some finely diced onion, green peas, season with butter, salt and mix well.

When serving, arrange the salad greens.

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