Fish cake-salad
Description
The salad is quick and easy to prepare. Want to find out? The salad is ready to serve.
Instructions
- 1
Step 1
1. The first step is preparation. Boil the eggs hard, cook the rice with paprika or other spices to taste. Line a deep plate with a sheet of aluminum foil.
- 2
Step 2
2. Place thin slices of salmon on the bottom, slightly overlapping them. For this salmon cake-salad recipe, it's best to use vacuum-packed salmon slices.
- 3
Step 3
3. Peel the cooled eggs and separate the whites from the yolks. Grate the yolks and place them on the fish.
- 4
Step 4
4. To prepare the cream, dissolve the gelatin and combine it with sour cream, mayonnaise, and mascarpone. Mix thoroughly until smooth. Spread a small portion of the cream over the yolks.
- 5
Step 5
5. To make the fish cake salad more tender at home, you can also grate the crab sticks on a grater.
- 6
Step 6
6. A thin layer of cream on top.
- 7
Step 7
7. Next, the white part grated on a grater.
- 8
Step 8
8. Cover everything with a layer of boiled and cooled rice.
- 9
Step 9
9. Spread the remaining cream in an even layer and refrigerate the cake for at least 4 hours.
- 10
Step 10
10. Place salad leaves on a serving plate. Carefully invert the salad and remove the foil. That's it—the fish cake salad is ready to be served.