Salad with sour cream

Description

A simple dish to prepare. If you cook the vegetables in advance, the entire salad preparation won't take you more than 20 minutes. This is quite filling dish, yet appetizing and looks wonderful even on a festive table. I recommend using red fish as a base, but of course you can opt for a simpler alternative—such as sardines or mackerel. Serve chilled.

Instructions

1. 1

   Step 1

   First, wash the vegetables and put them to boil. Also boil the eggs hard.

2. 2

   Step 2

   To prepare the dressing, squeeze some lemon juice and mix it with sour cream and mustard. Add a little salt and a pinch of pepper. Mix everything well and refrigerate.

3. 3

   Step 3

   Peel the onion, chop finely, and scald with boiling water. Then drain the water and dry the onion.

4. 4

   Step 4

   Peel the potatoes, grate them (or cut into very small cubes) and spread them evenly on a serving plate. Lightly salt and coat with the dressing.

5. 5

   Step 5

   Mash the fish with a fork and spread it evenly over the potatoes.

6. 6

   Step 6

   Next, add the onion and the sour cream dressing.

7. 7

   Step 7

   Peel the eggs and separate them into whites and yolks. Set the yolks aside, grate the whites and spread them in an even layer.

8. 8

   Step 8

   Again, a little dressing and a layer of grated carrots.

9. 9

   Step 9

   Spread the remaining dressing evenly and garnish the salad with crumbled egg yolks. Refrigerate for an hour or an hour and a half to let it marinate.

10. 10

    Step 10

    The salad is ready.