Athenian Fish Salad

Greek traditional Athenian Fish salad.

Ingredients

• 1 fish, about 1½ kg suitable for boiling (eg grouper, ribs, cod, fish)
• 4 large potatoes, peeled
• 3 large carrots, peeled
• 1 large onion, peeled
• 4-5 sprigs of celery
• 2 tbs capers
• 6 pickled cucumbers, finely chopped & some for decoration
• 2 hard-boiled eggs, thinly sliced
• chopped dill
• chopped parsley
• 250gr. Mayonnaise
• lemon wedges
• salt
• pepper

Directions

1. First you need to clean your fish. You rinse it well with cold water and, if it is large, cut it in half.
3. Put two liters of water in a pot add the potatoes, carrots, onion and celery.
5. After the soup boils and an extra hour has passed, add the fish. Boil it for about 20 minutes and remove the pot from the heat.
7. With two slotted spoons, take all the vegetables out of the pot and put them on a plate. Leave them to cool. Strain the juice from the pot and make a wonderful fish soup with it whenever you want.
9. You take the two pieces of fish in your hands and, taking care to keep the head and tail of the fish intact because you will use them in the decoration, you start looking for them, removing the bones and the skin. Put all the fish in a large bowl.
11. Cut the potatoes and carrots into small cubes. Put the vegetables in the bowl with the fish fillet and mix well. Add the capers and the chopped pickles and stir. Pour half the Mayonnaise into the fish mixture.
13. Decorate with the rest of the mayonnaise and decorate the perimeter with the egg slices and some pickles chopped parsley. Store the fish salad in the refrigerator until served.