Salad
Description
I would like to point out right away that there are several options,
Instructions
- 1
Step 1
1. First, wash the vegetables, place them in a saucepan, cover with water, and boil until cooked. Boil the eggs hard. Let everything cool thoroughly and peel.
- 2
Step 2
2. Grate the potatoes on a fine grater and place them on a serving plate. Shape into a fish. Lightly season with salt, and if desired, add a pinch of pepper.
- 3
Step 3
3. Place the canned fish into a small bowl. In this case, I'm using pink salmon to make the "Nemo" salad, but any other fish will work as well. Peel and finely chop the onion. Add it to the fish and mix thoroughly. Spread a layer of mayonnaise over the potatoes and place the salmon on top.
- 4
Step 4
4. Cut two small circles from the edges of the eggs (these will be the eyes), grate the rest. Spread a thin layer of mayonnaise over the fish and sprinkle with the grated eggs. Gently press down with damp hands so the salad holds its shape well.
- 5
Step 5
5. Spread mayonnaise again, this time generously. If desired, you can use a mixture of mayonnaise and sour cream.
- 6
Step 6
6. Now, cut small pieces from the carrot to serve as fins. Grate the remaining part on a grater.
- 7
Step 7
7. Place the carrots in such a way that the mayonnaise stripes remain visible. Press with your hands to make it compact.
- 8
Step 8
8. Add eyes to the egg using olives, for example, or a piece of fish skin. If desired, you can also add eyelashes to the fish.
- 9
Step 9
9. The final step is to attach the eyes, mouth, and position the fins. That's it—the bright and unusual "Nemo" salad is ready at home. Now put it in the refrigerator for about 45 minutes to let it chill and infuse, then it's ready to serve.