Salad
Description
Perfect for everyday meals. This salad will look even more attractive and elegant if you prepare it in a removable mold. You can use absolutely any ingredients according to your taste. To make my version of the salad more filling, add a layer of boiled potatoes grated on a coarse grater—it will be delicious! Instead of canned fish, use boiled fish; it will be healthier and just as tasty. I strongly recommend using homemade mayonnaise in the salad, or even better, mix it 50/50 with natural yogurt or sour cream. This will make the salad less caloric. Ultimately, the salad's composition is up to your taste—the key point is in its presentation. Decorate as desired and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients from the list. Boil the eggs, pour cold water over them, and peel.
- 2
Step 2
Drain all the excess liquid from the canned fish, then mash the fish with a fork.
- 3
Step 3
Place the fish in an even layer on a large plate.
- 4
Step 4
Spread a thin layer of mayonnaise over the fish.
- 5
Step 5
Peel the carrots and grate finely. Spread evenly over the fish and coat with a thin layer of mayonnaise.
- 6
Step 6
Next, layer the finely grated cheese and also spread a thin layer of mayonnaise on top.
- 7
Step 7
Finely chop the fresh cucumber and spread it in an even layer over the cheese, then lightly coat with mayonnaise.
- 8
Step 8
Boil the eggs, then separate the yolks from the whites. Grate the yolks over the salad using a fine grater.
- 9
Step 9
Grate the egg whites on a medium grater and divide into 2 parts.
- 10
Step 10
Leave one part of the egg whites white, and add beet juice to the second part and mix. To obtain beet juice, grate a small beet on a medium grater, place it in a cheesecloth, and squeeze out the juice.
- 11
Step 11
On top, decorate the salad with egg whites and parsley leaves, imitating a lilac branch.
- 12
Step 12
Put the salad in the refrigerator for 1-2 hours and serve.