Salad with Sardines, Seaweed, Beets and Eggs
by Editorial Staff
Puff salad with seaweed, canned sardines, beets, and eggs is very satisfying, tasty, and original. Its appearance is very festive and bright, and its taste is commendable.
Servings: 4
Ingredients
- Canned sardines – 1 can of 240 g
- Beets – 150 g (1 pc.)
- Sea cabbage without additives – 100 g
- Eggs – 2-3 pcs.
- Green onions – 20 g
- Mayonnaise – 60 g
- Salt to taste
Directions
- Put eggs and beets in a saucepan or stewpan, pour 1 liter of water, bring to a boil. Boil the eggs for about 11-12 minutes, then remove them from the saucepan, cover with cold water, and cool. Cook the beets for 50-60 minutes. Remove the finished beets from the broth and cool.
- Transfer the fish to a bowl and mash with a fork.
- Finely chop the green onions and seaweed.
- Peel the boiled eggs and grate on a fine grater.
- Peel the beets and grate them on a fine grater.
- Collect the salad. Place the serving ring on a plate and place the chopped sardines on the bottom.
- Put half of the green onion on a layer of fish, apply a thin layer of mayonnaise on top.
- Put the seaweed on top of the mayonnaise, then chopped boiled eggs. Salt a layer of eggs a little.
- Apply mayonnaise to the eggs.
- Place the beets on top of the puff salad. Place the remaining green onions around the edges.
- Remove the serving ring carefully. The salad can be garnished with mayonnaise, green onions, pieces of egg, or beetroot if desired.
Enjoy your meal!
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