Usuba
Layered Salmon and Cheese Salad
Festive puff pastry salad with canned salmon, cheese, eggs, and butter. Each layer is carefully arranged for a beautiful presentation and harmonious taste. Perfect for a celebratory table.
- Prep
- 20 min
- Cooking
- 90 min
- Total
- 110 min
- Standard serving
- 115.8 g
Ingredients
Total 6
Instructions
- 1
Step 1
Boil 8 eggs hard. Cool and peel.
- 2
Step 2
Grate the whites of 4 eggs on a medium grater. Arrange as the first layer in a salad bowl.
- 3
Step 3
Grate 70–80 g of cheese on a medium grater. Distribute as a second layer on top of the egg whites.
- 4
Step 4
Grate the chilled butter (35 g) on a medium grater. Distribute it as the third layer over the entire cheese.
- 5
Step 5
Finely chop half of an onion. Pour boiling water over it, wait 5 minutes. Squeeze out and dry slightly. Arrange as the fourth layer.
- 6
Step 6
Mash the contents of one can of canned salmon with a fork. Spread as the fifth layer.
- 7
Step 7
Repeat the layers with the remaining ingredients: leftover onion, butter, cheese, egg whites, salmon, and mayonnaise. Distribute each layer evenly.
- 8
Step 8
Grate the yolks of the remaining 4 eggs on a fine grater. Cover the top layer of the salad with them.
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