Usuba
Layered Salad with Pink Salmon and Egg
A classic layered salad with canned fish, eggs, and vegetables. Each layer is spread with mayonnaise and decorated with grated ingredients. The dish is simple to prepare and looks impressive on the table.
- Total
- 60 min
- Standard serving
- 125.5 g
Ingredients
Total 6
Instructions
- 1
Step 1
Open a can of pink salmon, drain the excess juice, and mash the fish with a fork.
- 2
Step 2
Place the fish on a serving dish and distribute it in an even layer.
- 3
Step 3
Peel the boiled eggs and separate the whites from the yolks.
- 4
Step 4
Spread a layer of mayonnaise over the fish.
- 5
Step 5
Finely chop the onion and pour boiling water over it to remove the bitterness.
- 6
Step 6
Spread the onion in an even layer over the fish and press down lightly.
- 7
Step 7
Grate the egg whites on a fine grater, arrange in a layer and spread with mayonnaise.
- 8
Step 8
Peel the cooked carrots, grate them on a fine grater, and arrange in a layer. Spread with mayonnaise.
- 9
Step 9
Grate the boiled potatoes on a fine grater and spread on top.
- 10
Step 10
Spread mayonnaise on the top layer of potatoes.
- 11
Step 11
Grate the egg yolks on a fine grater and arrange as the final layer.
- 12
Step 12
Place the salad in the refrigerator for 30 minutes before serving.
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