Description
A simple recipe of salad with canned fish and vegetables. Juicy, easy to prepare.
Ingredients
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Canned fish
2 can
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Potatoes
4 piece
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Carrots
1 piece
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Chicken egg
4 piece
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Onion
1 piece
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Mayonnaise
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Salt
Cooking
Canned fish mash with a fork, removing the bones and fins. Put on plate and form the base of the salad, slightly hurting the fish with a fork.
Boil 4 eggs, separate the yolks from the whites. Proteins grate on a grater, add a little mayonnaise and salt. Stir and put on the fish.
Carrots boil, peel, grate, add mayonnaise and salt. Again stir and put on the whites 1 tbsp of mayonnaise.
Clean the onion, finely cut into rings and cover with boiling water, went to the bitterness, for a couple of minutes.
Drain the water from onion. Finely chop and spread on carrots. Lightly salt.
Boil potatoes in their skins, peel and grate. Add mayonnaise-3 tbsp mix, and put it on the bow. To form a hemisphere.
Potato hat to grease with mayonnaise.
Take the yolks and RUB on a cap, get a bead with sprigs of Mimosa. If desired, decorate the salad with carrot and green onion.
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