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Boil the hake and let it cool. Once the flesh separates from the bones, cut it into pieces and marinate the fish in a mixture of vinegar, oil, sugar, and salt. Refrigerate the fish for an hour.
Slice boiled potatoes, pickled or marinated cucumbers, and hard-boiled eggs into thin rounds.
Remove the fish from the marinade, drizzle the fish with mayonnaise, and layer it in a salad bowl over a bed of vegetables dressed with mayonnaise. Garnish the salad with lettuce leaves and slices of egg.
For 800g of fish, use 6-8 potatoes, 2 cucumbers, 4 eggs, 2 tablespoons of oil, 1 tablespoon of vinegar, 1/2 jar of mayonnaise, and salt and sugar to taste.
