Another original, beautiful and delicious salad for the holiday table. It looks very elegant and even solemn. There are several “caps” on the site, but they have different compositions and different design.
Boil potatoes, eggs and fillets. I cook the fillet with seasonings (smoked paprika, dry garlic and salt with spices), leave it to cool in the broth. Peel the onion, boiled eggs and potatoes.
Cut into cubes fillet, potatoes, eggs (one yolk to postpone), cucumbers, if gherkins like me, then circles, half an onion-finely. Grate the cheese on a small grater, cut the pepper into small strips.
Fill the salad with mayonnaise (keep in mind that the ingredients in it are almost all not juicy), mix. Put in a bowl that will help form the dome of the cap. Well tamp and transfer to a dish, like this.
Cover the top of the salad with pepper strips. Mash the yolk with a fork, add a little mayonnaise and grated cheese, and form a ball. Roll it in cheese.
Put the finished ball on top of the “cap”, sprinkle the edges with cheese. You can decorate with any greens, I have a couple of rosemary leaves. Thanks to Angelica for the recipe idea.