Products Needed:
½ lb (200g) cold-smoked fish fillet
½ lb (200g) white white cabbage
1 carrot
1 sweet pepper
2 pickled onions
4 tbsp canned green peas
4 tbsp vegetable oil
1 tbsp 3% vinegar
dill or parsley greens
salt
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Directions: Shred the cabbage, add the vinegar and warm up for 1-2 minutes, chill.
Peel the carrot, seed the pepper, shred, slice the fish.
Combine the ingredients, add the diced onions and green peas, season with salt and oil, toss.
Before serving garnish with greens.
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