Salad with salted salmon
You will need
- • 300 g light-salted salmon (fillet);
- • 4 chicken eggs;
- • 1 tablespoon of lemon juice;
- • 200 g of durum cheese;
- • 1 small bunch of greens (dill and parsley);
- • 150 g of mayonnaise;
- • ground black pepper and salt.
Put the eggs in a small saucepan and cover with water. After boiling water eggs should cook for about 10 minutes. After that, they pull out of the saucepan and immersed in a cup of cold water. When the eggs have cooled completely, it is necessary to remove the shells from them, and then cut them into very small pieces.
Take the finished fillet and cut it into small cubes with a sharp knife. Then squeeze a little juice from the lemon and sprinkle a little salmon on it.
Greens need to be washed and wait until it drains excess fluid. Finely chop the dill and parsley with a knife.
You need to chop the cheese, for this you will need a large grater (you can optionally use a fine grater). Rub the cheese into a separate cup.
Then you need to prepare a dish in which you will be putting the salad. Its bottom should be well greased with a small piece of butter.
The first layer is prepared eggs. They should be placed evenly on a platter. After that, the eggs must be smeared with mayonnaise on top or you can make a mayonnaise net.
The second layer is prepared fish. It should also be evenly distributed over the surface of the eggs. Then gently mix the fish with mayonnaise.
The third layer consists of chopped parsley, as well as dill. Greens should be evenly distributed over the surface of lettuce. If desired, you can sprinkle it with pepper and salt. Then apply a thin mayonnaise "mesh" on the greens.
The final layer will consist of shredded cheese. Lay it in a uniform layer and make a thin mayonnaise "mesh" again. As a decoration of the salad, you can use a few pieces of fish, as well as sprigs of fresh greens. After the salad has been standing for 20-40 minutes in a cool place, it can be served at the table.
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