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Print Recipe
Fish Salad Recipe
Probably, someone is already familiar with this recipe, but I recently tried it for the first time. I really liked this option, the salad turns out to be lighter and fresher than its classic version.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. All ingredients are approximate, I always make salads by eye. So, cut the carrots into small cubes (no more than 5x5 mm) and mix with a little maoines. Chop the beets and season with mayonnaise.
    All ingredients are approximate, I always make salads by eye.
So, cut the carrots into small cubes (no more than 5x5 mm) and mix with a little maoines.
Chop the beets and season with mayonnaise.
  2. Do the same with apples and eggs. If the apples have a rough skin, it is better to cut them off. Sprinkle the apples with lemon juice if desired.
    Do the same with apples and eggs.
If the apples have a rough skin, it is better to cut them off.  Sprinkle the apples with lemon juice if desired.
  3. Also cut the herring into small cubes, but do not season with mayonnaise.
    Also cut the herring into small cubes, but do not season with mayonnaise.
  4. Lay out the salad in layers: - beets;
    Lay out the salad in layers: - beets;
  5. -herring;
    -herring;
  6. -carrot;
    -carrot;
  7. -apple;
    -apple;
  8. – eggs. If you do the frame like I did, the layers slightly compacted, so they will better hold the shape. Optionally, additional layers to coat with mayonnaise. I if add, quite a bit, just a teaspoon.
    – eggs.
If you do the frame like I did, the layers slightly compacted, so they will better hold the shape.
Optionally, additional layers to coat with mayonnaise. I if add, quite a bit, just a teaspoon.
  9. The top layer – again with beets. Put the salad into the refrigerator and let stand at least an hour.
    The top layer – again with beets.
Put the salad into the refrigerator and let stand at least an hour.

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