How to make
Finely chop the red onion and rub it with a little salt and two spoons of vinegar. Put it in a thin layer between two layers of kitchen paper to absorb the moisture well.
While this is happening, finely chop your crab sticks and mix with the canned bonito (drained well and in small pieces). Grate the eggs on a coarse grater.
Add the mayonnaise, black pepper, onion, grated eggs and lemon juice. Mix well and add salt if needed.
Serve fish salad with sliced or whole cherry tomatoes.
Enjoy this San Sebastian Fish Salad.
