Warm Mushroom and Fish Salad
This warm salad is layered into a heatproof dish and finished in the oven under grated cheese — halfway between a salad and a casserole. The idea comes from Cyprus, where the base is fresh fish, ripe vegetables, herbs, and cheese. Everything is cooked ahead, so the final move is just ten minutes in a hot oven.
The potatoes are boiled and cut into thick slices, the fish is briefly parboiled with bay leaf, then it all bakes together under cheese and mayonnaise at 240°C (that’s about 465°F, so a hot oven or the broiler). The molten cheese sets into an appetizing crust that holds the salad together.
Good to know
- Use firm white fish — cod or haddock — so it doesn’t flake apart during the bake.
- Fresh button mushrooms can give way to marinated ones for a tangier edge.
- Swap the mayonnaise for thick smetana (full-fat sour cream) if you want a lighter, less rich finish.
Serve it warm, straight from the oven while the cheese still stretches. The squeeze of lemon before baking freshens the fish and cuts the richness of the dressing.
Part of European cuisine — 103 more recipes in the section.
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Ingredients
Instructions
Boil the potatoes and cut them into thick slices. Cut the mushrooms into similar slices.
Cut the tomatoes into rounds. Chop the herbs.
Boil the fish in salted water with bay leaf for 5 minutes.
Arrange the vegetables and fish in a heatproof dish and season with salt and pepper.
Sprinkle with herbs, squeeze over lemon, spread with mayonnaise, and top with grated cheese.
Place in an oven preheated to 240°C or under the broiler for 10 minutes.
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