Salad with cod and vegetables
Description
Perfect for everyday meals. This salad is layered, and as usual in such recipes, each layer is coated with mayonnaise. Instead of cod, you can use any other white fish—it will be delicious too. The salad is tender, well-balanced, and juicy. All ingredients complement each other perfectly. Garnish as desired and serve.
Instructions
- 1
Step 1
Wash the radish and slice it into rounds. Place it as the first layer of the salad.
- 2
Step 2
Spread the radishes with mayonnaise.
- 3
Step 3
Boil the cod in salted water for 10-12 minutes until cooked. Then cool, remove bones and skin, and place the flesh as the second layer of the salad. Spread with a layer of mayonnaise.
- 4
Step 4
Boil the carrots, cool, peel, and grate. Carrots are the third layer of the salad. Spread mayonnaise over this layer.
- 5
Step 5
Boil the eggs hard, cool and peel them. Separate the egg whites from the yolks. Grate the whites on a grater and place them as the next salad layer. Also, spread the whites with mayonnaise.
- 6
Step 6
Mash the yolks with a fork and spread them over the layer of whites.
- 7
Step 7
Wash the green onions, finely chop, and place on top as the final layer of the salad.
- 8
Step 8
Carefully remove the ring and decorate the salad. Serve as an appetizer.