Salad with canned fish and cheese
Description
The recipe won't take much time. I used canned pink salmon in this recipe, but you can use any fish you prefer, such as chum salmon, tuna, or even sardines. I've tried it with sprats, but their flavor overpowers the other ingredients. Fresh tomatoes add a pleasant touch of freshness. I let this salad chill in the refrigerator for 30 minutes before serving, or preferably overnight. Only egg yolks are used for the layer here, but you can also add the egg whites. Serve and enjoy.
Instructions
- 1
Step 1
1. First, I place the canned fish, remove the bones, and lay it down as the first layer. I mash it slightly with a fork, but leave some large pieces. Then I spread a little mayonnaise on top.
- 2
Step 2
2. I boil the eggs, then peel and separate them into whites and yolks. I grate the yolks and spread them over the fish, then brush with mayonnaise.
- 3
Step 3
3. I wash the tomatoes and cut them into medium-sized cubes, place them as the next layer, salt them, spread mayonnaise, sprinkle with crushed yolks, and spread mayonnaise again.
- 4
Step 4
4. Grate the hard cheese on a coarse grater, sprinkle it over the salad, and refrigerate for half an hour.