Smoked Fish Salad

Ingredients

Lettuce 1 head

Egg 3

Avocado 1

Cold-smoked mackerel 120 g

Bacon 150 g

For the dressing:

Natural yogurt 150 g

Mayonnaise 2 tbsp

White onion 1

Dill

Lemon juice 2 tsp

Salt

Pepper

Cut the bacon into thin strips, then into squares. Fry over low heat in a dry frying pan until golden brown and crispy. Boil the eggs. Cut each egg into 16 pieces.

Peel the avocado, remove the pit, and cut into cubes. Cut the fish into cubes as well.

Prepare the sauce. To make the dressing, combine yogurt, mayonnaise, finely chopped dill (1 tablespoon), very finely chopped onion (if using regular onion, scald it, drain, and cool before adding to the dressing), lemon juice, salt, and pepper.

Place the torn or chopped lettuce on a serving platter. Top with fish, avocado, eggs, and bacon, in any order you choose. Serve with the dressing, seasoning each person according to their taste and preference.

Enjoy!