Salad with marinated mushrooms and light-salted fillet of a humpback salmon - nourishing and juicy snack to any celebration. In respect of preparation a dish simple, and issued in the form of a layer cake, it will become worthy decoration of a holiday table.
Ingredients:
- 150 g of mushrooms (marinated);
- 1 boiled carrots;
- 4 boiled eggs;
- 150 g of green peas (in bank);
- 150 g of a semihard cheese;
- 150 g of a light-salted humpback salmon (fillet);
- 50 g of mayonnaise;
- 50 g of sour cream (20% of fat content).
Preparation:
- Pull out mushrooms from a brine in a colander and allow to flow down excess liquid, cut on small pieces or short straws if they big (any marinated mushrooms will be suitable for salad).
- Weld, cool, peel big carrots from a thin skin and rub on a small grater.
- Boil eggs hard-boiled, under a stream of cold water to cool, clean and to cut small.
- To rasp a piece of cheese.
- It is accurate to fillet of a fresh-salted humpback salmon to cut on thin layers.
- To bank with a canned peas to open and pour out of it water.
- Mix sour cream and mayonnaise in a small kosushka. Approximately to divide into 2 equal parts. To connect one to small polished carrot, another - to the crushed eggs.
- Lay out on a flat plate the first layer - the cut mushrooms. It is convenient to form puff salad by means of a special ring which will give to a dish the form of an equal circle.
- It is accurate to grease a mushroom surface with carrot weight.
- The following step evenly to distribute peas.
- The fourth layer - mixed with mayonnaise and sour cream of egg.
- Strew with a layer of a grated semihard cheese. And it is in conclusion dense to cover a salad surface with thin layers of fish.
- Put the turned-out puff ""cake"" in the fridge approximately for one hour that layers became impregnated and stiffened then snack will be completely ready-to-serve. If the dish was formed by means of round shape, then it is necessary to remove it only after salad stands in the fridge.