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Russian Fish Salad

Russian Fish Salad
Serves 4
  • 2 hard-boiled eggs
  • 10 oz (300 g) firm whitefish fillets, cooked
  • 3 tbsp sour cream
  • 3 tbsp mayonnaise
  • 1 tbsp chopped parsley
  • salt and black pepper
  • 2 large tomatoes, quartered
  • lemon twists, flat-leaf parsley sprigs, and celery leaves to garnish


  1. Remove the yolk from one egg and reserve. Chop the white and the remaining egg.
  2. Put the fish into a bowl and flake with a fork. Stir in the chopped egg, sour cream, mayonnaise, parsley, and salt and pepper to taste.
  3. Arrange the tomatoes on 4 plates and top with the fish mixture. Push the egg yolk through a strainer and sprinkle over the mixture. Garnish with lemon twists, parsley, and celery leaves.