Layered salad with mackerel is an interesting and unusual dish that can perfectly suit both a festive table and an everyday home menu. Even an inexperienced chef can make such a salad, and the result of the work will completely satisfy the needs of those who like to eat deliciously.
Ingredients:
- 200 g fresh frozen mackerel;
- ¼ large onions;
- 1 green radish;
- 4 small potato tubers;
- 2 boiled chicken eggs;
- 300 g sauerkraut (with carrots);
- 150 g sour cream (20%);
- 1 tsp each oregano, mustard, turmeric, paprika powder, dried ground ginger;
- fresh herbs;
- food salt.
Preparation:
- Cut the defrosted mackerel carcass into 4-5 cm pieces (including bones and skin). It should be cooked for a couple of 15-20 minutes, after cooking, cool.
- Boil potatoes in a peel, cool, peel. Hard-boiled eggs. In order for the shells to come off better when cleaning, hot and ready eggs should be cooled in cold water.
- Remove the peel from the radish. Select a large onion, cut into quarters, and one-fourth for the salad.
- The salad dressing will be sour cream with the specified spices. Put the sour cream in a bowl or a small bowl, pour dry ingredients into it - oregano, paprika, dried ginger, turmeric, sea salt and add mustard, stir until smooth.
- Grate potatoes on a coarse grater and put on a plate in the first layer.
- Peel the steamed mackerel with your hands from the skin and bones, tear it into fibers, put it on the potatoes, evenly distributing it.
- Thinly chop a quarter of the onion into strips, gently mash with your hands and put on the fish.
- Grate the raw radish on a coarse grater, put it in a fourth layer, grease liberally with sour cream dressing with spices.
- Divide the boiled eggs into whites and yolks. Grate the proteins or cut into strips, put on top of the dressing.
- The next layer is sauerkraut and grease with sour cream sauce again.
- Finely chop the yolks, but do not turn into porridge, sprinkle the surface of the salad - this will be the last layer, you do not need to tamp them. Decorate with fresh herbs (sprinkle over the yolks).
- The puff "cake" should soak in the refrigerator for one hour, after which it can be served in portioned plates on the table.
