Salad
Description
Perfect for everyday meals. A simple yet very tasty salad that will impress everyone. Instead of pink salmon, you can use any canned red fish. Mayonnaise can be replaced with a mixture of equal parts mayonnaise and sour cream or natural yogurt. Best results with slightly spicy cucumbers, which perfectly complement the sweetness of corn and fried onions. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the "Intrigue" salad.
- 2
Step 2
Rinse the lettuce leaves, dry them, and arrange on a plate. Place a cooking ring on top. Grate one egg on a coarse grater and place it inside the ring.
- 3
Step 3
Open the canned pink salmon in oil and drain the liquid. Mash the contents with a fork and place half of it onto the egg.
- 4
Step 4
Finely chop the onion and sauté in vegetable oil over medium heat until cooked through, about 7–10 minutes. Let it cool. Spread half of the onion onto the bream.
- 5
Step 5
Place the canned corn, drained, on top of the onion, reserving a little for garnish.
- 6
Step 6
Spread mayonnaise over the top of the salad.
- 7
Step 7
Separate the second egg into white and yolk. Grate the white and sprinkle it over the mayonnaise layer; reserve the yolk for garnish.
- 8
Step 8
Place the remaining fried onion on top of the egg.
- 9
Step 9
Again, coat the salad with mayonnaise.
- 10
Step 10
Dice the pickled cucumber finely and place it on top of the salad. Garnish the salad with the reserved yolk, herbs, and corn.
- 11
Step 11
Can be served at the table.