Layered salad with cod
Description
Minimum effort — excellent result. To prepare the fish for the salad, boil it beforehand in salted water with peppercorns and bay leaf. Cook for 12–15 minutes in boiling water, then leave it in the broth until completely cooled. Afterwards, separate the fillet from bones and skin. Overall, the ingredient list is very simple, but you will undoubtedly enjoy this salad. It can be served immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the fish in advance, as described in the cooking instructions above. Also boil one carrot, potato, and eggs beforehand, then let them cool.
- 2
Step 2
We will assemble the salad in a 16 cm cooking ring. Place the first layer of coarsely grated potato. Season with salt and spread with mayonnaise.
- 3
Step 3
Then a layer of fish. Season with salt and spread with mayonnaise as well.
- 4
Step 4
Sauté the onion and carrot in vegetable oil, season with salt to taste, let cool, and place as the third layer of the salad. This is up to your preference—you can spread a small amount of mayonnaise over it or leave the layer without it.
- 5
Step 5
Separate the eggs into whites and yolks, grate each separately on a fine grater, and arrange them on the salad in stripes. Refrigerate the salad for 1-2 hours, then carefully remove the ring.
- 6
Step 6
Cut out flowers from boiled carrots using a plunger, and decorate the salad with the flowers and dill!
- 7
Step 7
Done.