Description
The vast sea of salads for the holiday table exists, but when it comes time to think about the upcoming feast, we start to doubt: I've already done that, this is a complex trade, and this will not be my family... Try to cook this salad: an unusual combination of canned salmon and pickled mushrooms will not leave anyone indifferent!
Ingredients
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Salmon
1 can
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Mushrooms
1 can
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Carrots
3 piece
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Onion
2 piece
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Chicken egg
3 piece
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Mayonnaise
6 Tbsp
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Vegetable oil
2 Tbsp
Cooking
Carrots clean, wash, grate and give in vegetable oil until soft. To condemn.
Onions clean, wash, cut into medium-sized pieces and fry separately from the carrots until Golden brown. Cool. Don't fry much, it needs to soften, not crisp.
Eggs boil, peel and cut into medium-sized pieces.
With canned salmon drain the broth, remove bones and mash the flesh with a fork in bowl.
Marinated mushrooms cut into thin slices, a few mushrooms, leave for decoration.
This salad laid layers, each layer is smeared with a thin layer of mayonnaise. In a salad bowl with mashed with a fork fish to put first the mushrooms, then fried onions, then sauteed the carrots and the last layer of eggs.
Lubricate the top two or three boats of mayonnaise and decorate as desired. The salad is NOT salted.
To give the salad to soak for 2-3 hours, but preferably overnight leave in the fridge.
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