Usuba
Layered Salmon and Avocado Salad
An exquisite layered salad with a delicate texture. Combines lightly salted salmon, creamy dill cheese, ripe avocado, and crispy hard cheese. Served chilled in a mold for an impressive presentation.
- Total
- 30 min
- Standard serving
- 203 g
Ingredients
Total 7
Instructions
- 1
Step 1
Cut the lightly salted salmon into small cubes.
- 2
Step 2
Peel the avocado, remove the pit, and cut it into cubes.
- 3
Step 3
Squeeze the lemon juice and pour it over the avocado, mix well. This will prevent browning.
- 4
Step 4
Finely chop the dill sprigs.
- 5
Step 5
Mash the Philadelphia cream cheese with a fork, add mayonnaise to taste, finely chopped dill and mix well.
- 6
Step 6
Grate the hard cheese on a coarse grater.
- 7
Step 7
Place the salad mold on a serving plate.
- 8
Step 8
Start assembling the salad. Lightly compress each layer so that the salad holds its shape well.
- 9
Step 9
First layer — red fish, second — cheese mass with dill.
- 10
Step 10
Arrange avocado as the third layer.
- 11
Step 11
Finish the salad with a layer of grated cheese.
- 12
Step 12
Place the salad in the refrigerator for 1–2 hours without removing the mold.
- 13
Step 13
Carefully remove the mold from the finished salad. Garnish with dill sprigs and serve.
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