For the fish salad, first tear the cooked or fried fish fillets into small pieces. Whole fish can also be used. Simply debone it beforehand and remove the skin.
Drain the corn well. Wash lettuce and remove bad leaves. Cut into bite-sized pieces. Wash and seed the peppers and cut them into fine strips.
For the dressing, grate the lemon peel. Cut the lemon in half and squeeze well. Finely chop the herbs and pluck the thyme leaves. Pour into a well-sealed container with the remaining ingredients and shake vigorously until all ingredients are well mixed.
Mix the lettuce and vegetables, pour the dressing over them and distribute well. Add the fish.
Arrange the fish salad in bowls or soup plates.
Preparation Tip:
Crispy puff pastry sticks, white bread or toast go well with the fish salad.
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