Description
This salad I always cook for the holiday table, it is very beautiful and delicious. Recipe from an old magazine "Our kitchen". Salad puff, like all without exception.
Ingredients
-
Chicken egg
5 piece
-
Canned fish
1 can
-
Cheese
150 g
-
Apple
1 piece
-
Butter
50 g
-
Onion
1 piece
-
Prunes
300 g
-
Mayonnaise
-
Greens
-
Walnuts
1 handful
Cooking
All components of our salad spread on a flat dish layers. Have boiled eggs separate the yolks from the whites. Proteins grate on a coarse grater - this is the first layer.
Take out the fish from the banks,we release it from the bones and skin and break with a fork into small pieces. Spread on top of the proteins.
Onion finely chop and pour boiling water to come bitterness. Then rinse the onion with cold water, let it drain, and onions ready for the third layer of our salad, spread it on the salmon and generously coat with mayonnaise.
The three cheese on a coarse grater.
Apple cut out the core and also RUB on a large grater.
Now on top of Apple grate well chilled butter.
Yolks RUB on a small grater and spread on the butter. Coat with mayonnaise.
Now take soaked for a few hours, the prunes, leave 5 berries for decoration - it will be the head and paws of a turtle, and finely chop it. Spread gently onto the egg yolks, a little mayonnaise and spoon formed and even "shell", "turtle".
It will be perfect if the salad to put on a night in the refrigerator so that it soaked and then decorate the plate with greens, on top of the salad lay the walnuts and not to forget the legs and head.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.