Pollock Fish Salad

Boil the carrots for 30–40 minutes until tender, then let them cool.

Boil the fish for 15–20 minutes from the moment the water comes to a boil, then let it cool.

Use your hands to break the fish into small pieces, removing any bones as you go.

Peel the carrots and grate them on a fine grater.

Finely chop the dill.

In a salad bowl, combine the fish, carrots, dill, and mayonnaise, season with salt, and mix well. Refrigerate for 1–2 hours to let the flavors meld.

Garnish the finished fish salad with dill before serving.