This salad – tasty and very beautiful festive dish. At the same time it can be prepared easily from products which are available in kitchen for all. Thanks to an interesting combination of several layers, salad has an unusual delicate flavor.
It is required to you
- - eggs – 4 pieces;
- - canned fishes – 1 bank;
- - cheese – 50-70 g;
- - bulb half;
- - a desi – 30 g;
- - mayonnaise;
- - salt to taste.
1. Eggs we cook hard-boiled. We divide egg yolks and whites on separate bowls. Then we rub both on a small grater. We put whites on a dish an even accurate layer. From above we grease with mayonnaise a little.
2. Cheese is also small grated. Any hard cheese will be suitable for this salad. We spread it over proteins, accurately we even the edges of layers, absolutely slightly we stamp. Again we grease with a thin layer of mayonnaise.
3. We pour out all liquid of a can. We spread contents in a bowl, we delete ridges and large bones, carefully we knead fish a fork. Then we spread the third layer of salad from fish, likewise having slightly greased it with mayonnaise. With amount of mayonnaise it is important not to go too far – salad shouldn't turn out too fat.
4. Onions are cut by small pieces. We strew with it salad from above.
5. We grate a desi and we pour out on onions. In order that to make it, it is necessary to keep oil in the fridge up to this point. Oil shouldn't be much, literally several "shavings" too.
6. We even the salad edges, forming an equal accurate circle (or that form which you for it chose). With a napkin it is deleted excess crumbs from plate sides. Then accurately we cover all salad with mayonnaise – both top, and sides.
7. We strew salad with a continuous even layer of yolks, grated on a small grater. It isn't necessary to stamp them – the top of salad has to turn out "fluffy" and air.
8. Salad is ready. We put it in the fridge at several o'clock for impregnation.