Salad with pollock

You should thaw fish beforehand. Remove the fish from the freezer and place it in the fridge. If you need it faster, put the fish in a zip-pack than put it in a saucepan or large bowl with cold water so it will thaw fairly quickly.

Preheat the oven to 180 degrees. Carefully check the thawed fillets on the bones and select them with tweezers. Cut the fillet into strips and place on a baking sheet covered with parchment. Add salt and pepper to taste. Bake the fish for 10-15 minutes.

Thoroughly wash 2 cucumbers and cut lengthwise into quarters, then cut into equal pieces. I did not peel cucumbers, but in winter it is better to peel them.

Drain the water from the cans of canned corn (200 g). Place sliced cucumbers, corn and baked fish in a bowl.

Grate the lime zest in a bowl on a small grater to taste, without touching the white part, and pour in the lime juice. It will emphasize the taste of fish and give a fresh citrus aroma.

Pour into a bowl ¼ tsp. ground coriander, it will give a slightly spicy taste to the dish.

Make homemade mayonnaise. In a bowl, whisk 2 egg yolks, 10 g of mustard, 1 tbsp. lemon juice and a pinch of salt until smooth. Then, continuing to beat, add a little sunflower oil. Depending on the consistency of the mayonnaise you want to get, you will need 125 to 150 ml of oil. When the homemade mayonnaise is ready, add it to the salad and mix.