How to make
For the fish salad we will poach the salmon and hake. To do this, put water on the stove and put the peppercorns, bay leaf and one or two pinches of salt in it.
When the water boils, put the fish inside. It is preferable to be with skin, so that it does not fall apart.
Poach them for 3-4 minutes, by reducing the heat a little. The cooking time depends on the thickness of the fillets and how much you prefer them to be cooked. I like the salmon to be slightly pink and tender on the inside.
Keep in mind, that hake cooks faster and take it out just before the salmon.
Leave the fish to cool, by draining the water.
Boil the pasta according to the instructions on the package. You can use the water from poaching the fish. For my salad I used a pasta with the interesting name radiatore, but because it is difficult to find, you can replace it with penne, fusilli or others of your choice.
Strain the cooked paste and mix it with a little olive oil, so that it does not stick. Leave it to cool.
When ready, mix it with lemon juice and as much salt as you like, more olive oil, coarsely chopped tomatoes and spices.
Separate the fish fillets from the skin and shred them into pieces on the salad.
Enjoy your meal.
