Salad with Baked Mackerel in Cucumber Boats

Cucumbers, Mackerel, Egg, Pickled cucumbers (sugar-free), Red onion, Mayonnaise (homemade or sugar-free), Wine vinegar, Mustard (without sugar), Sriracha hot sauce, Allulose, Table salt

Slice: 12 min. Let it stand: 10 min. Bake in the oven: 8 min. To boil: 4 min. Mix: 5 min.

Dice the red onion (30 g) finely, cover it with wine vinegar (30 g), add allulose (2 g), and leave it for 10 minutes, then drain well. Cut the cucumbers (180 g) lengthwise, scoop out the centers, and pat the cucumber boats dry.

Season the mackerel (100 g) with table salt (1 g), bake it at 180°C for 8 minutes, and cool it completely. Cook the egg (50 g) for 4 minutes after the water boils, chill it quickly, and peel it. Dice the sugar-free pickles (40 g) finely.

Flake the mackerel into small pieces and combine it with the egg, pickles, and drained onion. Separately mix mayonnaise (30 g), mustard (5 g), and Sriracha sauce (5 g), then fold the dressing into the salad and add more salt if needed.

Fill the cucumber boats with the salad and serve at once or after 15 minutes in the refrigerator. For a simpler serving style, dice the fresh cucumber and mix it directly into the salad.