Canned fish is the main component of fish salads. They do not need revision, they are convenient for making salads, sandwiches, in terms of nutritional value, they even surpass canned meat and diversify your home menu.
It is necessary
-
- six eggs:
- 3 potatoes;
- large carrots;
- one can of canned fish;
- one onion onion;
- 100 g cheese:
- 100 g butter.
Instructions
Step 1
Boil hard-boiled eggs, cook for eight, maximum nine minutes. Separate the whites from the yolks and grate them on a fine grater.
Step 2
Put the egg whites on a plate in the first layer, brush the layer with mayonnaise.
Step 3
Boil the potatoes "in their uniforms", peel them and grate them on a fine grater, distributing them evenly over the dish. Then brush the layer with mayonnaise. It is recommended to put potatoes in the second layer so that the excess juice from canned fish will additionally soak it, therefore it is important that this layer of mayonnaise is small.
Step 4
Open a can of canned fish and chop or remember the pieces, place them in a third layer on a plate on top of the potatoes, brush the layer with mayonnaise.
Step 5
Peel and chop the onion onion. Place it in a fourth layer on top of the canned fish, brush the layer with mayonnaise.
Step 6
Boil the carrots "in their uniforms", peel them and grate them on a coarse grater, put the carrots in the fifth thin layer, brush the layer with mayonnaise.
Step 7
Take the cheese and grate it on a fine grater, put it in a sixth layer on top of the onion, brush the layer with mayonnaise.
Step 8
Melt the butter and add mayonnaise to taste, mix thoroughly. Grease the top layer of lettuce with the resulting mass, sprinkle with chopped egg yolks on top. Instead of butter, you can use processed cheese grated on a coarse grater.
Step 9
Put the canned fish salad in the refrigerator for half an hour to cool, garnish with a sprig of herbs before serving.
