Wash the pink salmon fillets and pat dry with a paper towel. Then season with salt and pepper and let sit for 5 minutes. Then season in flour and fry in vegetable oil for 5 minutes on each side, until an appetizing golden brown crust is formed.
Sprinkle the fried fish with lemon juice (you can replace it with 9% table vinegar) and refrigerate for an hour.
Peel the onions and cut into thin half rings. Then scald the onion to remove the bitterness from it, and drain the water immediately.
Cut the apples into halves and remove the core. If the apples have a rough and harsh skin, peel the fruit and then cut it into thin slices. Sprinkle the apple slices with granulated sugar, mix well and add the scalded onions.
Finely chop cold pink salmon or chop with a fork and mix with apples and onions, add sour cream and stir well.
To prepare this salad, fish can also be boiled in a little salted water or canned pink salmon can be used.