Ingredients for making salad with red fish layers
- Lightly salted salmon fillet 200 grams
- Hard cheese 150 grams
- Medium Carrot 2 pieces
- Medium size potato 4 pieces
- 2 eggs
- Mayonnaise 150 grams
- Main Ingredients: Salmon, Potato, Cheese
- Serving 4 servings
Cutting board, kitchen knife, cooker, medium saucepan with a lid, flat serving dish, fork, small saucepan, plate - 6 pieces, medium grater, fine grater, tablespoon, kitchen gloves, kitchen brush, medium bowl
Cooking a salad with red fish layers:
Step 1: prepare carrots with potatoes.
We wash the carrots with potatoes in turn under running warm water, using a kitchen brush to wash off any remaining soil and other dirt. Now put the vegetables in a medium saucepan and pour cold liquid from the tap so that it completely covers the components. We put the container on a big fire and cover it with a lid. When the water boils, slightly tighten the burner and boil the carrots and potatoes until tender. Somewhere around in 30 minutes check the last component with a fork. If this equipment easily enters the flesh of a potato, then you can get it out and put it in a medium bowl. If not, then extend the cooking time yet for 5-7 minutes. We continue to cook the carrots for a while until soft. It takes me extra 20-25 minutes depending on the size of the root crop. In the end, turn off the burner, and put the vegetables in a common bowl and leave aside to cool to room temperature.
Next, with a knife, peel the potatoes and carrots from the skins and, in turn, rub on a coarse grater into different plates.
Step 2: prepare the eggs.
We lay the eggs in a small pan and completely fill with ordinary cold water. We put the container on medium heat and wait for the liquid to boil. Immediately after that we detect 10 minutes and boil hard-boiled eggs. After the allotted time has passed, turn off the burner, and put the pan using kitchen tackles into the sink under a stream of cold water from the tap. Let the components cool completely so that they can be easily removed from the shell.
Now we lay the eggs on a cutting board and, using a knife, cut in half.
We take out the yolks from the proteins and immediately rub on a fine grater. We pour the component into a clean plate and for now leave it aside.
We also rub the squirrels on the same grater and transfer the chips to another free plate.
Step 3: prepare a slightly salted salmon filet.
We lay the salmon fillet on a chopping board and use a knife to peel the skin. This can easily be done by prying it with sharp equipment somewhere on the edge. Now grind the fish into cubes and transfer it to a clean plate.
Step 4: prepare hard cheese.
Using shallow tracks, we rub hard cheese directly on the cutting board. Then pour the chips into a free plate and leave them aside for a while.
Step 5: prepare a salad with red fish layers.
Attention: since we will make puff salad, be sure to coat each tier with a small amount of mayonnaise, not forgetting to level it with a tablespoon. So, the basis of the dish is grated potatoes. Be sure to crush it with improvised equipment so that the salad subsequently keeps its shape. Then, on top of it, lay out the cubes of red fish and then cover them with carrot chips. The fourth and fifth layer we will have grated egg yolks and hard cheese. At the end of the edge of the salad, sprinkle with grated egg whites and can call everyone to the dinner table.
Step 6: serve the salad with red fish layers.
We serve the salad with red fish in layers in this form, without slicing it in portions. Let guests enjoy its beautiful view and have a brutal appetite. Only after that we cut it with a knife and lay out a piece of each in a plate. I usually cook such a dish for the holidays, but sometimes you can please the household for no reason and prepare a salad for dinner. It is quite satisfying, so you can only eat it with slices of bread.
- to make the salad more beautiful and even, you can put it in a metal round jar, in which you need to cut the bottom in advance. When all the layers have been formed, simply gently remove the container, and grease the sides of the dish with mayonnaise and sprinkle with grated egg whites;
- before serving, the salad can be decorated with a sprig of fresh parsley and even red or black caviar;
- so that the dish is well saturated and becomes more dense, it can be put in the refrigerator for a couple of hours. After standing, it can be easily cut, like a cake, into pieces;
- instead of salmon fillet, you can put salmon or pink salmon in the salad, the main thing is that it is slightly salted.