Description
Nothing new to tell, everyone is familiar with this salad, but maybe someone will like the flow in this embodiment. So, share decoration. Looks beautiful on the holiday table. Guests are always delighted. Took the recipe from the magazine "Worker" of the 80-ies. Since then, and cook it, just decorate differently.
Ingredients
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Potatoes
5 piece
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Chicken egg
6 piece
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Carrots
4 piece
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Canned fish
2 can
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Butter
100 g
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Mayonnaise
300 g
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Salt
1 tsp
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Black pepper
1 tsp
Cooking
Boiled vegetables and eggs, cool, peel. Grate on a coarse grater potatoes and carrots.
Separately grate the whites and yolks. Proteins on a large grater, and yolks-for small.
Saury release from the liquid, remove the bones, mash with a fork.
On the table spread a rug-straw, it plastic wrap. Put the first layer of potatoes. Somewhere 20 × 20 season with Salt and pepper.
Potato plenty of mayonnaise separately in a bowl mix all the ingredients, then put on film. Do not overdo the mayonnaise that has turned out a strong viscous mass. On top of the potatoes out of the freezer and grate the butter. Possible without oil, but I stick to the recipe.
Potatoes distribute the carrots, a little salt, pepper, grease with mayonnaise. Put all the layers in the pyramid, each successive layer towards the top, reduces.
For carrot layer proteins, as well prisolit and mayonnaise. Mayonnaise lubricate sparingly, we only important potato layer, it keeps the whole loaf. If there is a lot of mayonnaise, a loaf will not hold its shape when sliced. Mayonnaise itself make it very thick.
The top layer of saury. Here the pyramid is seen.
Now take the two sides of the Mat, lift up the edges and combine the salad in the centre, with - the potatoes should connect at the top. If you do not have enough amount of salad, hold the pyramid on the top, it will disperse in breadth. In this form, put the roll in the fridge for a few hours.
The cooled roulade and spread on a dish, it easily rolls off of the Mat. Spread brush the top with mayonnaise and sprinkle with egg yolks.
When serving, carefully cut to 4 to 5 cm and spread on the plate. Bon appetit!
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