The scourge of modern man is the lack of time, a lot has to be done practically on the go.
Therefore, a personal cookbook should contain recipes from ordinary products with possible changes and additions. A puff salad with canned fish can take its rightful place in it, because it is quick, simple and tasty.
To prepare a salmon salad, you will need:
• 3-4 hard-boiled eggs;
• 2-3 pickled or pickled cucumbers;
• 1 can of salmon / pink salmon;
• salt pepper;
• mayonnaise.
How to cook:
1. Separately, coarsely grate the egg whites and yolks, lightly salt and pepper. To slightly dampen the dryness and taste of the yolks, which not everyone likes, they must be mixed with mayonnaise or vegetable oil.
2. Chop the cucumbers very finely.
3. Drain the brine from the jar with fish, mash the fish thoroughly with a fork.
4. Fold the salad in layers: yolks, cucumbers, salmon, proteins. Spread each layer with mayonnaise to taste. Garnish with mint or arugula leaves and a handful of olives.
5. To increase the satiety of the salad, you can make an additional bottom layer of boiled and then fried with onions potatoes or rice, seasoned with fried onions and tomato paste.
6. To lighten the salad, make the bottom layer of 2 whole eggs, and the topmost layer of coarsely grated apple, lightly flavored with lemon juice, and replace pickled cucumbers with peeled fresh salted cucumbers.
7. To increase the benefits and originality, add a couple of tablespoons of finely chopped seaweed to the chopped fish, season the mixture with butter and lemon juice to taste.
