Salad with canned fish
Description
Perfect for everyday dining. Fish canned salads are very popular in cold weather. We usually prepare them with mayonnaise, making them quite filling. Here's one of the options for you. Garnish if desired and serve.
Instructions
- 1
Step 1
Peel the onion and carrot. Wash and chop the onion into cubes or half-rings, and grate the carrot on a coarse grater.
- 2
Step 2
And sauté the onion and carrot until soft in a minimal amount of vegetable oil. Add a pinch of salt, mix well, and set aside to cool.
- 3
Step 3
We wash the mushrooms, dry them, and cut them into pieces.
- 4
Step 4
And fry in a pan for about 8 minutes until the liquid evaporates and it lightly browns.
- 5
Step 5
Place the cooled mushrooms in the salad bowl as the first layer. Lightly season with salt and pepper.
- 6
Step 6
We will peel the boiled eggs and grate them on a coarse grater. Place half of the eggs on top of the mushrooms. Lightly spread with mayonnaise.
- 7
Step 7
Drain the liquid from the canned fish, mash the fish with a fork, and spread it over the egg layer.
- 8
Step 8
Evenly place the fried onion and carrot over the fish and lightly spread with mayonnaise.
- 9
Step 9
And the final layer - the remaining eggs.
- 10
Step 10
Spread with mayonnaise, sprinkle with grated cheese, garnish, and serve.