Layered salad with red fish

Description

Perfect for an everyday table. All the ingredients are familiar to you: beets, carrots, potatoes, eggs. In addition to the usual ones, I add red fish— in my case, smoked salmon. You can use another type of red fish, such as trout, sockeye salmon, or chum salmon. This salad is often prepared by those who don't like the strong, pronounced smell of herring. Garnish as desired and serve.

Instructions

1. 1

   Step 1

   Wash the potatoes, carrots, and beets thoroughly. Place all the vegetables in a large pot and cover with water.

2. 2

   Step 2

   Place the pot over heat and bring to a boil, then cook the carrots and potatoes for about 20 minutes, and the beets for about 2 hours.

3. 3

   Step 3

   In another saucepan, boil the chicken eggs hard, then cool them and peel.

4. 4

   Step 4

   Peel all the boiled vegetables. Place the salmon (cut into pieces) on the bottom of a salad bowl, grate the potatoes on a coarse grater and layer them over the fish, season with salt and pepper, then spread mayonnaise on top.

5. 5

   Step 5

   Then grate the hard-boiled eggs coarsely, followed by grating the beet over the eggs, and season with salt and pepper.

6. 6

   Step 6

   Spread a layer of mayonnaise over the beets, cover the salad with plastic wrap or a lid, and refrigerate for 4 hours.

7. 7

   Step 7

   The salad has marinated well by this time, serve it and garnish with fresh herbs.