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I have a new recipe for a popular salad that everyone should definitely try! My guests were delighted and I am happy with this recipe!
Ingredients:
- Redhead fish - 1 pc. (400-500 g)
- Potatoes - 2-3 pcs.
- Boiled eggs - 6 pcs.
- Carrot - 2 pc.
- Hard cheese - 50 g
- green onion
- Processed cheese + mayonnaise
Preparation:
I replace canned fish with baked fish, I use pink salmon. I salt the whole fish and wrap it in foil. I bake it at 180 degrees for about 30-40 minutes (depending on its size). I disassemble the cooled pink salmon into small pieces, carefully removing the bones.
I boil potatoes, carrots, and eggs, then grate everything on a large grater.
I always put potatoes on the bottom of the plate first, trying not to tamp them down so that the salad turns out juicy and airy. Then I cover it with a mesh of dressing. And my dressing is unusual: a mixture of mayonnaise and processed cheese. The proportions can be any, mine is 1/3 mayonnaise and 2/3 cheese, I don't add salt.
I put a layer of fish on top of the potatoes and another layer of dressing. And since pink salmon is a dry fish, I put a little more dressing on it than on the potatoes.
The next layer is egg, I don't separate the whites from the yolks. Between the layers I put some green onions for spiciness.
Next, a layer of boiled carrots and some green onions.
And the final layer will be hard cheese grated using a fine grater, just a little. The salad needs to be left to stand for 3-4 hours. I decorate with green onions before serving.
