Layered Salad with Fish and Mushrooms
by Editorial Staff
One of the few salads that are prepared with boiled fish. It is best to choose fish of noble breeds – sturgeon, sterlet, salmon, or trout.
Cook: 35 minutes
Servings: 4
Ingredients
- Boiled fish fillet (salmon) – 200 g
- Champignons – 100 g
- Boiled eggs – 2 pcs.
- Green onions – 1 bunch
- Parsley greens – 1 bunch
- Dill greens – 1 bunch
- Hard cheese – 100 g
- Mayonnaise – to taste
- Vegetable oil – for frying
Directions
- Cut the boiled fish fillet into small cubes and put on a dish.
- Cover with a layer of mayonnaise.
- Finely chop the green onion, sprinkle with a layer of fish.
- Then sprinkle with finely chopped boiled egg.
- Next is chopped dill.
- Put the fried and finely chopped champignons in the next layer.
- Cover completely with a layer of mayonnaise.
- Then grate the cheese on a coarse grater – this will be the next layer of our salad. Spread mayonnaise on all sides of the salad.
- Sprinkle the salad with chopped parsley on top. The salad must be refrigerated for several hours so that it is well saturated.
Enjoy your meal!
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