Smoked bream salad
Description
Minimum effort — excellent result. If you don't like layered salads, chop all the ingredients into small cubes and mix them together. Salt the salad only right before serving; otherwise, it will release juice quickly and its shelf life will decrease. Alternatively, you can boil the vegetables in salted water. If you cook the vegetables the night before, preparing the salad won't take much time—you can serve it immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making smoked bream salad. Boil the vegetables in their skins until cooked and let them cool.
- 2
Step 2
Peel the potatoes and grate them on a coarse grater. Spread the potatoes in an even layer on the bottom of a salad bowl and coat with mayonnaise.
- 3
Step 3
Clean the smoked bream, removing the top layer, and carefully pick out all the bones from the fish meat. Spread the fish over the potatoes.
- 4
Step 4
Finely chop the onion and green onion, mix together. Spread the onion mixture over the fish layer.
- 5
Step 5
Spread with mayonnaise.
- 6
Step 6
Peel the carrots and grate them on a coarse grater, then spread them evenly over the onions. Spread mayonnaise over the carrots.
- 7
Step 7
Grate the cheese finely and sprinkle it over the top of the carrots, then spread with mayonnaise.
- 8
Step 8
Grate the eggs evenly over the salad, garnish, and serve.
- 9
Step 9
Decorate as desired and serve.