Fish Salad Cake
by Editorial Staff
Do you want to surprise guests and loved ones not only with the taste of the dish, but also with the presentation? Then try repeating the fish salad cake at home. It is incredibly delicious and very beautiful.
Cook: 5 hour
Servings: 6-8
Ingredients
- Lightly salted salmon – 400-500 grams
- Egg – 5-6 Pieces
- Crab sticks – 240 Grams
- Rice – 0.5 Cups
- Gelatin – 11 Grams
- Mascarpone – 300 Grams
- Mayonnaise – 100 Grams
- Sour cream – 100 grams
- Salt – 1 To taste
- Paprika – 1 To taste
- Lettuce Leaves – 1 Bunch
Directions
- The first stage is preparatory. Eggs must be boiled hard boiled, rice must be boiled with paprika or other spices to taste. Cover a deep plate with a sheet of cling foil.
- Put thin slices of salmon on the bottom so that they are with a slight overlap. In this recipe for making a fish salad cake, it is better to use slicing salmon in a vacuum.
- Peel the cooled eggs and separate the whites from the yolks. Grate the yolks and put on the fish.
- To prepare the cream, dissolve the gelatin and combine it with sour cream, mayonnaise and mascarpone. Mix everything thoroughly until smooth. Place a small portion of the cream on the yolks.
- To make the fish salad cake at home more tender, crab sticks can also be grated.A small layer of cream on top.
- Next is the grated protein.
- Cover everything with a layer of boiled and cooled rice
- Spread the remaining cream in an even layer and put the cake in the refrigerator for at least 4 hours.
- Place lettuce leaves on a serving plate. Gently turn the salad over and remove the foil. That’s the whole recipe for how to make a fish salad cake, you can serve it to the table.
Bon appetit!
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