Salad with cheese and apple
Description
There are many variations of this salad. You can use canned fish or lightly salted fish as the base, such as pink salmon, salmon, or tuna. After several of my experiments, I came up with this version of the salad, to which I added grated apple and cheese. The taste is slightly unusual, but interesting.
Instructions
- 1
Step 1
1. Open the can and transfer the contents to a plate, remove large bones (backbone), place the fish pieces into a baking dish and flake them with a fork.
- 2
Step 2
2. Peel the onion, wash it, chop it finely, and place it on top of the fish in the baking dish.
- 3
Step 3
3. Grate the smoked sausage cheese finely and spread it as the next layer.
- 4
Step 4
4. It's time for mayonnaise—I place several spoonfuls onto the cheese and spread them evenly over the entire surface.
- 5
Step 5
5. I use sweet-sour apples, cut them in half, remove the seeds, and grate finely. I don't peel the skin, but simply discard the leftover skin while grating.
- 6
Step 6
6. I squeeze the resulting mass to remove excess juice, then place the apples into a baking dish.
- 7
Step 7
7. I boil the carrot, then peel the skin off the cooled root vegetable, grate it finely, and place it in the baking dish.
- 8
Step 8
8. I boil the eggs and cool them, remove the yolks from two eggs for garnish, and grate the rest finely.
- 9
Step 9
9. Place the chopped eggs into a mold and spread evenly, then brush with mayonnaise and sprinkle with grated yolks. Refrigerate the salad for 1-2 hours, and before serving, garnish with a sprig of parsley.