Butter salad

Description

A simple dish to prepare. This salad is basic but very tasty. Prepare the vegetables in advance: boil the potatoes, carrots, and eggs. Grate all ingredients or finely chop them with a knife (make sure it's very fine!). Use any fish you prefer or have available. Serve chilled.

Instructions

1. 1

   Step 1

   Peel the potatoes and carrots, boil them together in a pot until cooked (soft), then cool and grate on a grater.

2. 2

   Step 2

   Boil the eggs for 7 minutes after the water starts boiling, then separate the whites from the yolks and grate them separately.

3. 3

   Step 3

   Finely chop the onions, then transfer them to a bowl and pour over hot water to remove the bitterness.

4. 4

   Step 4

   Drain the water after 5-10 minutes, strain the onions to remove excess liquid.

5. 5

   Step 5

   Open the can and transfer the fish to a plate, remove the bones and mash the pieces with a fork.

6. 6

   Step 6

   Arrange the salad in portions; the ingredients are enough for 5 servings.

7. 7

   Step 7

   Place the potatoes at the bottom, season with salt and spread with mayonnaise. Add a layer of onion and fish, then mayonnaise and carrots, mayonnaise and potatoes, egg whites and butter. Top with egg yolks as the final layer.

8. 8

   Step 8

   Garnish the salad with herbs and refrigerate for 1 hour.