A wonderfully tasty and delicate salad made with fish fillet, cheese, hard-boiled eggs, and a touch of garlic. This salad is perfect for a festive table or a buffet spread — it's very convenient, as each guest can just grab a fish ball. I used frozen tilapia fillet, which has a very tender, juicy flesh. However, I think it can easily be swapped for another fish fillet, such as pike perch, cod, pollock, etc. The main thing is that the fish shouldn't be too dry or, on the other hand, too fatty. With this amount of ingredients, I ended up with 10 fish balls.
Ingredients:
- 200 g fish fillet
- 100 g cheese
- 2 eggs
- 2 tbsp mayonnaise
- 1 clove of garlic
- salt
- pepper
- 1/3 cup almonds for coating
- leaf lettuce for serving
How to cook raffaello fish salad
Thaw the fish fillet and cook it in salted water over low heat for 10–15 minutes from the moment it comes to a boil. Let it cool.
Boil the eggs for 10 minutes from the moment the water comes to a boil. Cool them down by covering with cold water.
Add the mayonnaise and the clove of garlic pressed through a garlic press. Season with pepper and mix everything together into a uniform mixture. Add a little salt if needed.
Cover the almonds with boiling water for 5 minutes, then peel off the skins. Chop them in a food processor or with a knife, but not too finely.
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