Can I use frozen fish?

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

How long can I store the fish salad in the fridge?

You can store this salad in the fridge 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, ...

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?

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Season the fish fillets with salt and pepper, 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 now mix everything together.

The fish salad is ready to be spread!