Beet salad with salmon and quail eggs
Description
Perfect for everyday meals. This colorful salmon and quail egg salad can be prepared in just a few minutes, provided you already have boiled beetroot and boiled quail eggs on hand. The key is to cool these ingredients thoroughly, as the dish is made only with chilled ingredients. You may mix the dressing components or adjust them to your taste. Garnish optionally and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the beetroot in advance for 30–40 minutes, and the quail eggs for 5–6 minutes, then cool them in ice water.
- 2
Step 2
Wash the lettuce leaves and shake off excess moisture. Remove and discard the stems, then tear the leaves by hand into a bowl or salad dish.
- 3
Step 3
Peel the beet and slice it into pieces. Peel the boiled quail eggs, rinse them, and cut each in half. Arrange the sliced ingredients on lettuce leaves.
- 4
Step 4
Separate the hot-smoked salmon or cut the fillet into strips, roll them into rosettes, and arrange on a plate.
- 5
Step 5
Mix all the dressing ingredients and place the dressing in large drops in a random pattern over the salad.
- 6
Step 6
Serve the colorful dish immediately after preparation, before the beet juice colors the other ingredients. Enjoy your meal!