Boil the hake and let it cool; once the flesh is separated from the bones, cut it into pieces and marinate it in a mixture of vinegar, oil, sugar, and salt. Place it in the refrigerator for an hour.
Slice boiled potatoes, pickled or marinated cucumbers, and hard-boiled eggs into thin rounds.
Remove the fish from the marinade, drizzle with mayonnaise, and layer it in a salad bowl over a bed of vegetables dressed with mayonnaise. Garnish with lettuce leaves and slices of egg.
For 800g of fish, you’ll need 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.