Salad with canned pink salmon and mushrooms
Description
Minimum effort — excellent result. The salad is very simple and quick to prepare. Usually, it's made in layers. Considering that pink salmon, mayonnaise, and mushrooms are already salty, additional salt may not be necessary. If needed, season only the layer of carrots and eggs. You can use any pickled or salted mushrooms. This tender and delicious salad will delight fish lovers. Can be served immediately.
Instructions
- 1
Step 1
Prepare the ingredients for making the salad.
- 2
Step 2
Peel the onion, wash it, and slice into half-rings. Place in a bowl and pour over hot water. After 5-6 minutes, drain the water. This will remove the bitterness from the onion.
- 3
Step 3
Boil the carrots, cool and peel them. Grate and place as the first layer of the salad. Spread mayonnaise over the carrots.
- 4
Step 4
Open the can of canned pink salmon, drain the liquid, and mash the fish with a fork. Place it as the second layer of the salad. Spread mayonnaise on top.
- 5
Step 5
Place a layer of onion on the salmon.
- 6
Step 6
Also spread mayonnaise on the onion.
- 7
Step 7
Slice the pickled mushrooms. I used button mushrooms. Place them as the next layer of the salad. Spread with mayonnaise.
- 8
Step 8
Boil the eggs hard, cool, peel. Separate the whites from the yolks. Grate the whites on a grater and place them on the salad.
- 9
Step 9
Mash the yolks and place them on the sides of the salad.
- 10
Step 10
Decorate the salad. I made little flowers from parsley, dill, and egg yolks. You can simply sprinkle the top of the salad with herbs.
- 11
Step 11
The salad made with canned pink salmon and mushrooms is ready. Serve as an appetizer.