Usuba
Layered Salmon and Egg Salad
Festive puff salad with smoked salmon, boiled eggs, butter and mayonnaise. Each layer creates a contrasting texture and taste. Perfect for a special occasion table.
- Total
- 90 min
- Standard serving
- 183.5 g
Ingredients
Total 6
Instructions
- 1
Step 1
Boil the salmon for 30 minutes in salted water with pepper.
- 2
Step 2
Boil the eggs hard. Separate the whites from the yolks. Grate the whites on a fine grater and spread evenly on the bottom of a flat plate.
- 3
Step 3
Finely chop the green onions and arrange them as the next layer on top of the whites.
- 4
Step 4
Finely chop the cooled salmon and arrange it as the third layer.
- 5
Step 5
Freeze the butter in the freezer until solid. Grate it on a fine grater and carefully distribute it over the salmon. Coat the entire layer with a light mayonnaise.
- 6
Step 6
Repeat the layers: egg whites, onion, salmon, butter, and mayonnaise. Finish the salad with a layer of grated cheese. Garnish with grated egg yolk and fresh herbs.
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