Hake Salad

O Meu Tempero

Hake and hard boiled eggs add enough substance to this salad to make it appropriate for lunch or even a light supper, especially when the temperatures soar. It's also given heft with potatoes cooked grains and extra goodness with green beans. The salad is a great way to use up any leftover cooked grains you might have on hand, and any kind can work: rice, bulgur, farro, quinoa, or even couscous. The fish, potatoes, green beans, and eggs are all simply boiled in salted water.


  • 2 slices hake (large)
  • 2 eggs
  • 1 cup cooked rice
  • potatoes (to your taste)
  • green beans (to your taste)
  • coriander (to your taste)
  • salt (to your taste)
  • olive oil (to your taste)


  1. Cook in water seasoned with salt, the folded hakes, potatoes already cut to cubes, green beans without the "wire sides", and eggs.
  2. Remove the skin of hake, the pimples and chipping.
  3. Remove the peel and chop the eggs.
  4. Plate some potatoes, hake chips, rice, green beans and eggs.
  5. Sprinkle with chopped fresh coriander and sprinkle with a little olive oil.
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