Usuba
Layered Salmon and Egg Salad
A classic multi-layered salad with alternating layers of proteins, cheese, canned salmon, onions, and egg yolks. Each layer is generously coated with mayonnaise. The dish is prepared in a shallow salad bowl or on a platter and served chilled.
- Total
- 20 min
- Standard serving
- 126 g
Ingredients
Total 5
Instructions
- 1
Step 1
Boil the eggs hard-boiled, cool and peel them. Separate the whites from the yolks.
- 2
Step 2
Grate the egg whites on a coarse grater. Lay the first layer on the bottom of a dish or salad bowl. Spread with mayonnaise.
- 3
Step 3
Grate the cheese on a medium grater. Arrange as the second layer. Spread with mayonnaise.
- 4
Step 4
Open the first can of salmon. Remove the bones and dark skin, mash thoroughly with a fork. Layer as the third layer. Spread with mayonnaise.
- 5
Step 5
Finely chop the onion. Pour boiling water over it for 1–2 minutes, then drain the water. Arrange as the fourth layer. Spread with mayonnaise.
- 6
Step 6
Open the second can of salmon. Remove the bones and dark skin, mash with a fork. Arrange as the fifth layer. Spread with mayonnaise.
- 7
Step 7
Grate the egg yolks on the finest grater. Arrange as the final top layer.
- 8
Step 8
Chill the salad in the refrigerator before serving. Serve chilled.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
