Very nice and tasty salad of red fish with apples. In order to prepare it, you will have to work hard, but the result will not be long in coming. The salad will be an excellent decoration for any table.
It is necessary
- - 1 can of canned salmon;
- - 1 small onion;
- - 5-6 eggs;
- - about 200 g of Russian cheese;
- - a couple of apples;
- - 1/2 cans of canned corn;
- - 1 teaspoon of lemon juice;
- - mayonnaise;
- - salt;
- - freshly ground pepper;
- - 200-300 g of lightly salted red fish.
Instructions
Step 1
Open a can of canned salmon and drain the liquid from it. Remove the large bones from the fish and mash the fish with a fork.
Step 2
Peel the onions, wash and chop finely.
Step 3
Hard boil the eggs. Add a little salt to the water so that the shells on the eggs do not crack during cooking. Divide the boiled eggs into whites and yolks.
Step 4
Chop the egg yolks and place in a bowl. As for the proteins, grate them using a fine grater into another bowl.
Step 5
Now open the canned corn and remove the liquid in the same way as with salmon.
Step 6
Rub the cheese. You can use a fine or coarse grater.
Step 7
Wash a couple of apples. Remove the peel and seeds from them, and grate the apples themselves using a coarse grater. It is better to grate the apples when all the other ingredients are ready and you are going to directly start forming the salad. Rubbing apples earlier can cause them to oxidize and darken.
Step 8
Now we put the salad on a dish in the following order. Canned fish are used as the first layer. Then lay out the onions and add a little freshly ground pepper. Third layer: lay out the egg yolks and add mayonnaise and salt to taste. Layer 4: grated apple, sprinkled with lemon juice a little. Add some more freshly ground pepper to this layer. Place the grated cheese with mayonnaise in the fifth layer. Layer 6 - corn. As the next layer of salad, lay out the egg whites, which need to be slightly salted, mixed with mayonnaise. This is the final layer, cover the entire salad mass with it.
Step 9
Cut the lightly salted red fish into thin slices. To make them neat, use a sharp kitchen knife. Decorate the salad with these strips in a braided pattern.
Step 10
Tighten the finished salad with cling film and refrigerate for 12 hours to infuse. The cling film should be removed before serving.
