Salade de poissonsIngrédients2 filets de poissons (restes) 1 jeune oignon (parties blanches et vertes), émincés1 - 2 càs de vinaigre 1 càs de feuilles de coriandre, ciselées1 càc de feuilles de menthe, ciselées1 piment vert, ciselé
Méthode :Emietter les filets en plus ou moins grand morceaux.Mélanger avec d’autres ingrédients.Goûter et rectifier assaisonnement si nécessaire.
![Salade de poisson – fish salad Salade de poisson – fish salad](http://media.paperblog.fr/i/336/3365788/salade-poisson-fish-salad-L-1.jpeg)
This salad is another childhood memory. My mother was an expert in recycling leftovers. I grew up with the zero wastage notion as a habit. This fish salad made with leftover fried fish is light, refreshing, versatile and prepared in a jiffy. It can be eaten with salad, with rice, in a wrap, on toast or in a sandwich. I used fish fried in a marinade of paprika, turmeric, garlic and ginger, but fish cooked in any other way can be used.
Fish SaladIngredients2 fish filets (leftovers)1 spring onion (scallion), finely sliced (the green and white part)1-2 tbsps vinegar1 tbsp chopped coriander leaves1 tsp chopped mint leaves1 chopped green chilli
MethodCrumble the fish in more or less small bits.Add all the other ingredients and mix well.Taste and adjust seasoning if required.
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