Usuba
Layered Smoked Pink Salmon and Cheese Salad
A classic multi-layered salad with smoked fish, vegetables, and cheese. Layers of potatoes, onions, pink salmon, egg whites, carrots, and cheese are alternated with mayonnaise and topped with grated egg yolk. The dish requires chilling before serving to allow the flavors to blend well.
- Total
- 90 min
- Standard serving
- 188.8 g
Ingredients
Total 8
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Boil potatoes and carrots in their skins until cooked through.
- 3
Step 3
Lower the eggs into boiling water and cook for 13 minutes. Cool under running water.
- 4
Step 4
Chop the onion into small cubes and pour boiling water over it.
- 5
Step 5
Clean the pink salmon from bones and chop finely.
- 6
Step 6
Grate the potatoes on a coarse grater, and the carrots on a fine grater.
- 7
Step 7
Separate the egg whites from the yolks. Grate the whites on a fine grater.
- 8
Step 8
Grate the cheese on a coarse grater.
- 9
Step 9
Layer the salad on a plate in the following order: potatoes, onions, fish, egg whites, carrots, cheese. Spread mayonnaise between each layer, except the last one.
- 10
Step 10
Rub the egg yolks through a sieve and sprinkle on top of the salad.
- 11
Step 11
Place the salad in the refrigerator for 2–3 hours to let the flavors blend. Garnish as desired and serve.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
