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Athenian salad

Preparation time: 40'

Cooking time: 5'

1 fish 1,5kg. (boiled and cleaned)
2 potatoes
2 carrots
1 celery
1/2 dry onion
1 fresh onion
1 tbsp. caper
3 pickled cucumbers
1/2 bunch of parsley
1/2 bunch of dill
10 mint leaves
1 1/2 lemon (juice and zest)
Salt, Freshly ground pepper
5 tbsp. Mayonnaise Light KYKNOS


Place the cleaned fish in a pot and cover it with water. Boil at a low temperature for 20'.

Remove the fish carefully and leave it on a covered plate to come to room temperature. In the pot with the water in which we boiled the fish, add the diced potatoes, carrots and celery. Boil the vegetables for a few minutes. Remove them from the boiling water and place them in a bowl of ice water. Chop the dry onion, spring onion, caper, pickle, parsley, dill and mint and place them in another bowl. Dry the frozen vegetables and add them to the same bowl. Clean the fish carefully and place it in as large pieces as possible.

Add the lemon juice and zest, season with salt and pepper and finally add the Mayonnaise Light KYKNOS. Mix gently with a spoon and if necessary adjust with a little extra salt or pepper.

Serve our salad either in a large bowl or spoon on our favorite vegetable, such as lettuce leaves or endive leaves.