Usuba
Layered Salmon and Egg Salad
Festive puff pastry salad with canned fish, vegetables, and egg. Each ingredient is arranged in a separate layer, creating a beautiful pattern. The dish is prepared in a pastry ring and served chilled.
- Total
- 90 min
- Standard serving
- 1,000 g
Ingredients
Total 7
Instructions
- 1
Step 1
Prepare potatoes, carrots, eggs, and red onion.
- 2
Step 2
In a large pot, simultaneously boil peeled potatoes and carrots with eggs.
- 3
Step 3
Eggs cook faster — remove them first and cool in cold water.
- 4
Step 4
Cool the potatoes and carrots.
- 5
Step 5
Grate the carrot on a fine grater.
- 6
Step 6
Mix grated carrots with 2 tablespoons of mayonnaise.
- 7
Step 7
Grate the potatoes on a coarse grater.
- 8
Step 8
Mix the potatoes with 2 tablespoons of mayonnaise and stir thoroughly.
- 9
Step 9
Mash the canned pink salmon with a fork until finely broken down.
- 10
Step 10
Finely chop the red onion.
- 11
Step 11
Grate the egg whites and yolks separately on a fine grater.
- 12
Step 12
Place the pastry ring on the plate.
- 13
Step 13
Lay potatoes mixed with mayonnaise on the bottom of the ring.
- 14
Step 14
Distribute the potatoes over the entire surface and press down with a spoon.
- 15
Step 15
Lay finely chopped onions in an even layer.
- 16
Step 16
Spread the mashed fish.
- 17
Step 17
Distribute the fish evenly over the entire surface and press down with a spoon.
- 18
Step 18
Drizzle 2 tablespoons of mayonnaise over the entire surface.
- 19
Step 19
Distribute and level the carrots mixed with mayonnaise.
- 20
Step 20
Spread a layer of grated egg whites and drizzle with 2 tablespoons of mayonnaise.
- 21
Step 21
Finish the salad with a layer of grated egg yolks, distributing them evenly across the entire surface. Garnish with a few sprigs of fresh herbs.
- 22
Step 22
Chill the salad for 2 hours, then remove the pastry ring.
- 23
Step 23
Arrange the salad in portions and serve.
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