Cod Salad (Treska)
Ingredients: 2lbs cod fillet (defrosted and boneless), 2 big onions, 1 cup vinegar, 2 carrots, 3-4 table spoons mustard, 6 bay leaves, salt, whole and ground black pepper, 300-350 ml mayonnaise (about 1.25 cups)
Prep time: Only about 30 minutes, but you need to let it sit in the fridge at least overnight
Treska is my favorite Slovak salad. So I was really excited when Kristina posted a recipe for it on the Facebook page! I made it and it turned out quite tasty. Here I show you how to make it. But, there is a caveat. When I went to buy the ingredients, I learned that my grocery store was having a 60% off sale on fillets of “blue fish”. This was a deal too good to pass! Well, this is a problem because, you see, the word treska means “cod”. So here you have a cod-free cod salad. You’ll see that when you make this salad out of the right fish, the resulting creation will be of much lighter color.
Start by preparing “vinegar stock” by combing 3 liters of water, one cup of vinegar, whole black peppercorns, 6 bay leaves and salt. Let boil for 5 minutes. Then add the fish fillets. Cook for 10 to 15 minutes. Then take the fish out and place in a large salad bowl. Let cool down.
While the fish is cooling, cook two whole peeled carrots. Place them into boiling, salted water, and cook for about 3 or 4 minutes. Let them cool down. In the mean time, finely flake up the fish with a fork. You could also use a mixer.