Salad with red fish and shrimp in layers
Description
A simple dish to prepare. The salad turns out juicy thanks to the cucumber, filling, and quite colorful. It's best to salt it directly in the plates to prevent the salad from becoming watery. If using large shrimp, it's better to chop them, and cook raw ones until done. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for the salmon and shrimp salad. Rinse the salad leaves, cucumber, and herbs, then dry them. Place the shrimp into hot water, bring to a boil, then immediately drain in a colander to remove excess water. Boil the eggs until hard, then cool them. Cook the potatoes in their skins until done, cool, then peel.
- 2
Step 2
Arrange the lettuce leaves on a serving plate.
- 3
Step 3
Peel the potatoes and grate them on a coarse grater. Place a 15-centimeter serving ring on a salad plate and arrange half of the potatoes in a compact layer. Spread mayonnaise over the potatoes.
- 4
Step 4
Peel the boiled eggs and cut them into small cubes. Place the eggs on top of the potatoes, press down lightly, and spread with mayonnaise.
- 5
Step 5
Remove the skin from the red fish and take out all the bones. Cut the fish into small cubes and place it on the egg layer, then spread mayonnaise on top.
- 6
Step 6
Cut off the ends of a fresh cucumber and dice it finely. If the cucumber is very juicy, place it in a colander and let the liquid drain. Spread the cucumber over the fish and coat with mayonnaise.
- 7
Step 7
Place a layer of the remaining potatoes on top and spread mayonnaise over it.
- 8
Step 8
Peel and devein the shrimp. Chop the herbs, sprinkle over the top of the salad, and garnish with boiled shrimp. Refrigerate the salad for 15 minutes, then serve.
- 9
Step 9
Decorate as desired and serve.