New Year's Salad
Description
The salad is quick and easy to prepare. Salt is not added to the salad since all the ingredients already contain salt, but if necessary, you can season it to taste while assembling. Another important point is the choice of dish: this salad should be served in salad bowls with high, straight sides. In conical-shaped bowls, the salad layers won't be evenly distributed. I suggest garnishing the salad traditionally with a sprig of dill. And that's it—your salad is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients: chill the butter well, drain the fish from the liquid, boil the eggs, peel the onion. Let's get started!
- 2
Step 2
Separate the yolks from the whites. They will be needed for different layers of the salad. Start with the white layer, grating the whites on a coarse grater beforehand.
- 3
Step 3
The second salad layer is grated cheese. Spread it evenly.
- 4
Step 4
The next layer is fish. I already have canned tuna chopped and drained, so I just need to spread it evenly.
- 5
Step 5
Finely chop the onion, scald it with boiling water to remove bitterness, and spread it over the fish.
- 6
Step 6
Make a mayonnaise lattice. You can adjust the amount of mayonnaise to taste.
- 7
Step 7
Grate the cold butter over the salad bowl, trying to spread it evenly.
- 8
Step 8
The final layer is finely grated egg yolks. Now cover the salad with plastic wrap and refrigerate for 1.5–2 hours.
- 9
Step 9
Before serving, remove the film from the salad, and decorate the dish with dill and mayonnaise.