Method
The first step to prepare this salad consists of cooking the base ingredients. Boil the potatoes, carrots, and eggs in a pot with water. In a separate saucepan, boil the hake fillets as well. Once everything is perfectly cooked, remove from heat and let it cool down to room temperature so you can handle the food without burning yourself.
When the ingredients are cold, carefully flake the hake with clean hands; this step is crucial, as it will allow you to feel the fish and ensure absolutely no bones slip into the salad. Grate the potato, carrot, and hard-boiled eggs.
In a large bowl, combine the grated potato, carrot, and egg along with the flaked hake, and set aside.
The big secret behind the creaminess of this recipe lies in its light dressing. To prepare it, add a hard-boiled egg, a plain yogurt, a generous splash of olive oil, a teaspoon of mustard, salt, pepper, and a touch of curry powder into a blender beaker. Blend everything thoroughly until you get a completely smooth, homogeneous, mayonnaise-like texture with a spectacular aroma thanks to the spices. Pour the spiced yogurt dressing over the top and combine all the ingredients with the help of a spatula or a spoon, using gentle movements until you get a uniform, well-bound, and very creamy mixture.
To finish, transfer the salad to the plate or serving dish where you are going to present it. Smooth it out a bit and decorate the surface by grating some hard-boiled egg yolk over the top, which will give it a great look, and finish with a drizzle of extra virgin olive oil. Keep it in the fridge for a while to let the flavors settle, and serve it nicely chilled.
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