Salad
Description
The recipe won't take much time. Here is the classic recipe for the "Popper" salad. First, boil the beets, potatoes, and carrots in their skins. Hard-boil the eggs. The salad is assembled on a silicone mat, with all ingredients layered on top of each other, spreading mayonnaise between each layer. Then roll up the mat into a roll and carefully transfer the salad onto a plate. Garnish with grated beets, carrots, leek, egg yolk and white, as well as corn. Refrigerate the finished salad for several hours. Good luck. Serve.
Instructions
- 1
Step 1
Boil the potatoes, beets, and carrots in their skins until fully cooked. Let them cool.
- 2
Step 2
Sauté the chopped onion with Provence herbs and thyme in vegetable oil until the onion turns light golden.
- 3
Step 3
Peel the potatoes and grate them finely. Spread the potatoes in a thin layer on a rectangular silicone mat. Spread mayonnaise on top. Leave one edge uncoated.
- 4
Step 4
On top, place a layer of grated carrots. Spread mayonnaise over it.
- 5
Step 5
Now a layer of onions with herbs.
- 6
Step 6
The next layer consists of pink salmon mashed with a fork and grated egg white.
- 7
Step 7
Carefully roll up the mat like a jelly roll, from the full edge to the empty one.
- 8
Step 8
The result is a roll; place it on a plate and spread mayonnaise on top.
- 9
Step 9
Grate the beet and mix with mayonnaise. Place the beet mixture around the edges (reserve a little beet).
- 10
Step 10
Now garnish the salad with chopped leek and grated yolk.
- 11
Step 11
The composition is completed with grated carrots, leftover beetroot, and canned corn. Refrigerate the salad for several hours before serving.