The dish was inspired by the French salad Nicoise.
Ingredients: smoked fish (I have butter), squid, suluguni cheese, sweet pear, eggs, green beans (I have frozen), garlic, ghee for roasting, seaweed salad (150 gr), Dressing:, olive oil, medium tangerine, brown sugar, capers for serving (optional), Chinese cabbage for filing
Cooking method:
Clean and finely chop the garlic.
First fry the garlic on a spoonful of ghee, then the beans until golden brown. Then bring it to readiness over low heat under the lid.
Peel the tangerines and remove the white veins. Finely cut. If you want a smooth sauce, punch with a blender. I like it with pieces of pulp. Pour olive oil, mandarin pulp into a jar, shake until an emulsion forms.
We clean and cut the pear. We rub the cheese on a grater.
We cut the smoked fish. Boil the eggs until they are cooked to your liking. I cooked for 5 minutes after boiling. We clean up. Cut into slices.
Cook squid for 1 min. Cut into strips.
We mix all the ingredients. Add the seaweed and the dressing. We taste, add salt to taste. The salinity of the ingredients was enough for me.
Serve on lettuce leaves. Decorate with egg wedges, capers. Optionally - oyster sauce. Voila!