Carrot and smoked pink salmon salad
Description
The recipe won't take much time. Omega-3 fatty acids in fatty salmon, lecithin in eggs, carotene in carrots, vitamins and phytoncides in onions—such variety in one bowl. Serve at the table.
Instructions
- 1
Step 1
Boil the eggs hard. Peel the onion. Prepare the fish fillets. Cook the carrots until al dente, making sure not to overcook them, as this is crucial for the salad's flavor. Remove the carrots when the blunt end of a toothpick pierces them with slight resistance. Immediately rinse the carrots under cold water to stop the cooking process.
- 2
Step 2
Cut the ingredients into cubes. Dice the carrots the smallest, then cut the salmon slightly larger, and chop the eggs to the same size as the fish. Slice the onion very thinly.
- 3
Step 3
Season the salad with freshly ground black pepper and dress with mayonnaise. Do not use too much mayonnaise—just enough to coat the ingredients well.
- 4
Step 4
Mix the salad, let it stand in a cool place for about 15 minutes.
- 5
Step 5
Serve with fresh white bread, very tasty.