Salad with red fish
Description
The salad is quick and easy to prepare. The vegetables and fish for the salad can be not only boiled, but also baked in the oven, wrapped in foil, or cooked in the microwave. It's best to prepare them the day before, so the vegetables won't stick to the grater and the eggs will be easier to peel. If the eggs are fresh and difficult to peel, crack the shells and let the eggs sit in water for a while. The water will seep under the shell, making them easy to peel. It's best to use homemade mayonnaise, but you can substitute it with natural yogurt or thick sour cream mixed with mustard and salt. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the "Fox Fur" salad with red fish. Boil the pink salmon and vegetables in advance.
- 2
Step 2
Place a cooking ring on a serving plate. Peel the potatoes and grate them on a coarse grater. Place the potatoes inside the ring and press down firmly.
- 3
Step 3
Peel the eggs and separate the whites from the yolks. Grate the whites on a fine grater and mix with a small amount of mayonnaise. Spread the mixture over the potatoes.
- 4
Step 4
Finely chop the red onion and sprinkle it over the whites.
- 5
Step 5
Remove the pink salmon from bones and skin, chop finely. Place in a ring and press down. Spread mayonnaise over the fish.
- 6
Step 6
Mash the egg yolks and spread them over the fish. Press with a spoon and coat with the remaining mayonnaise.
- 7
Step 7
Peel the cooked carrots and grate them on a coarse grater. Spread evenly over the salad. Refrigerate the salad for two hours, then remove the ring, garnish with herbs and fish, and serve.
- 8
Step 8
The salad is ready!