Pollock Salad
Salad with poached pollock - fast, budget-friendly, and tasty! The ingredients are simple and easy to find. With minimal cost you get a filling dish. Great for a family dinner, and it’s also nice for a festive table. It gets eaten to the last bite!
Updated : 05 February, 2026
Easy
Ingredients
500 grams
Pollock
2 cup
Milk
2
Carrot
2
Onion
3 tablespoon
Mayonnaise
1 tablespoon
Vegetable oil
to taste
Dill
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make pollock salad? Prepare the ingredients. If the fish is frozen, thaw it gradually at room temperature. Don’t thaw pollock in water or in the microwave - this will worsen the taste. You can mix a little sour cream into the mayonnaise if you like.
Step 2
Clean the fish and cut it into pieces if you have a whole fish. I used steaks. Put the pollock in a pot and pour in milk. Cook over low heat for 15-20 minutes after it comes to a boil. Add a little salt so the fish isn’t bland - just a little, because the mayonnaise is salty too.
Step 3
Let the fish cool completely right in the milk.
Step 4
At the same time, cook the carrots. Wash them first; no need to peel. Boil the carrots for about 20 minutes. Drain and let cool.
Step 5
While everything is cooking, peel the onion and slice it into half rings.
Step 6
Sauté the onion in vegetable oil over low heat until translucent. Let cool.
Step 7
Once the fish has fully cooled, remove the skin and bones.
Step 8
Cut the fish into small pieces.
Step 9
Peel the cooled carrots and grate them on a coarse grater.
Step 10
Assemble the salad. First layer: fish. Spread with mayonnaise.
Step 11
Next layer: carrots. Spread mayonnaise on top again.
Step 12
Final layer: sautéed onion. Spread with mayonnaise.
Step 13
Finely chop dill (wash and dry it first) and garnish the top as desired. Let the salad sit briefly to soak in, then serve. Enjoy your meal!
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