Ingredients
Salad
- 100 gram Chinese cabbage
- 200 gram Fish
- 3 pieces Egg
- 150 gram Cucumber
- 200 gram tomatoo
- 50 gram Cheese hard
Dressing
- 200 gram Sour cream
- 1/2 tsp Mustard
- 1 tbsp Lemon juice
- Allspice to taste
Instructions
- Salad can be prepared with almost any fish. Mackerel, salmon, tuna, cod. Even with the usual pollock, this salad is very good. The fish can be boiled, baked, or hot-smoked. This time I was preparing a salad with baked pink salmon. Separate the fish into segments. Peel the cucumbers (two small ones) and cut them into small cubes. Cut a large tomato into cubes of the same size. Use only the pulp, seeds and juice to remove. Chop the boiled eggs. Chop the Peking cabbage into thin strips.
- Prepare the dressing. Mix sour cream (or thick yogurt) with mustard and lemon juice. Add salt to taste, season with pepper. You can fill the salad with mayonnaise.
- Lay out the salad in layers, using a serving ring. Or serve the salad in a common large salad bowl, also laying it out in layers. The first layer is Peking cabbage. Lightly mash the cabbage. Pour a small amount of dressing.
- The second layer is fish. Refill.
- Egg. Refill.
- Cucumber. Refill.
- Tomato. Refill.
- Sprinkle the salad with grated cheese on top. Everything is ready.