Salad “Fox coat” with red fish

Salad “Fox coat” with red fish

Description of preparation:

Vegetables and fish for salad can not only be boiled, but also baked in the oven, wrapped in foil, or cooked in the microwave. It is better to prepare them the day before, then the vegetables will not stick to the grater, and the eggs will be easier to peel. If the eggs are fresh and difficult to clean, break the shell and keep the eggs in water for a while. Water will penetrate under the shell, and it will be cleaned without difficulty. It is best to make mayonnaise at home, but you can replace it with natural yogurt or thick sour cream mixed with mustard and salt.

Prepare all the necessary ingredients to prepare the Fox Coat Salad with red fish. Boil pink salmon and vegetables in advance.

Place the cooking ring on a serving dish. Peel the potatoes and grate them on a coarse grater. Place the potatoes inside the ring and press down.

Peel the eggs and separate them into whites and yolks. Grate the whites on a fine grater and mix with a small amount of mayonnaise. Spread the mixture over the potatoes.

Finely chop the red onion and sprinkle over the egg whites.

Remove pink salmon from bones and skin and chop. Place in a ring and press. Lubricate the fish with mayonnaise.

Chop the egg yolks and place on the fish. Flatten with a spoon and brush with remaining mayonnaise.

Peel the boiled carrots and grate them on a coarse grater. Place on top of the salad in an even layer. Place the salad in the refrigerator for two hours, then remove the ring, garnish with herbs, fish and serve.

Salad ready! Bon appetit!

Rate the recipe “Fox coat” salad with red fish

Releated receipts: