Salad

Description

The salad is quick and easy to prepare. The wide variety of salads allows you to set a festive table differently each time. If you enjoy fish salads, this version is perfect for you. The combination of the listed ingredients is very successful. You can use canned corn, but if you have fresh or frozen corn, boil it beforehand. In some variations, this salad includes avocado—add it at your discretion. The salad is ready to serve.

Instructions

1. 1

   Step 1

   1. For this salad, you need to boil the potatoes and eggs beforehand. Base the quantities on the amount of fish (make sure there isn't too much potato, but use more potato if the fish is salty).

2. 2

   Step 2

   2. Corn is traditionally used boiled, but you can substitute it with canned corn. If you're preparing the salad in summer, boil a little fresh corn.

3. 3

   Step 3

   3. Cut the lightly salted salmon into thin strips. Grate the fresh cucumbers on a Korean carrot shredder. Grate the eggs and potatoes on a coarse grater as well.

4. 4

   Step 4

   4. Dress the salad with mayonnaise, add corn, and mix everything. It is best to serve it immediately so that the cucumbers don't release their juice.

5. 5

   Step 5

   5. Take a cooking ring and shape the salad. You can decorate it optionally. If you plan to prepare the salad for a festive table, grate the cucumbers in advance and let the juice drain slightly.