Salad with pickled mushrooms and lightly salted pink salmon fillet is a hearty and juicy appetizer for any celebration. In terms of preparation, the dish is simple, and decorated in the form of a puff cake, it will become a worthy decoration of the festive table.
Ingredients:
- 150 g mushrooms (pickled);
- 1 boiled carrot;
- 4 boiled eggs;
- 150 g green peas (in a jar);
- 150 g semi-hard cheese;
- 150 g lightly salted pink salmon (fillet);
- 50 g mayonnaise;
- 50 g sour cream (20% fat).
Preparation:
- Pull the mushrooms out of the brine into a colander and drain off excess liquid, cut into small pieces or into short strips if they are large (any pickled mushrooms are suitable for a salad).
- Boil large carrots, cool, peel and grate.
- Boil chicken eggs hard-boiled, cool under running cold water, peel and chop finely.
- Grind a piece of cheese on a grater.
- Gently cut the fillet of salted pink salmon into thin layers.
- Open the jar with canned peas and pour the water out of it.
- Mix sour cream and mayonnaise in a small kosushka. Divide roughly into 2 equal parts. Combine one with finely grated carrots, the other with chopped eggs.
- Put the first layer on a flat plate - chopped mushrooms. It is convenient to form a puff salad using a special ring, which will give the dish the shape of an even circle.
- Gently grease the mushroom surface with carrot paste.
- The next step is to evenly distribute the peas.
- The fourth layer is eggs mixed with mayonnaise and sour cream.
- Sprinkle with a layer of grated semi-hard cheese. And finally, cover the surface of the salad tightly with thin layers of fish.
- Place the resulting flaky "cake" in the refrigerator for about one hour to soak and freeze the layers, after which the snack will be completely ready to eat. If the dish was formed using a round shape, then you need to remove it only after the salad has stood in the refrigerator.
