Layered Salad with Canned Fish

Layered Salad with Canned Fish

This delicious holiday salad can be prepared at any time of the year. You can decorate it in the form of a pretty chamomile.

Cooking time: 90 minutes | 4 servings


● Canned pink salmon — 200g.,
● Carrot — 1 pc.,
● Eggs — 4 pcs.,
● Processed cheese — 1 pc.,
● Pickled cucumber — 2 pcs.,
● Onions — 1/4 pcs.,
● Mayonnaise to taste,
● Water — 150 ml.,
● Salt — 1/3 tsp.,
● Sugar — 1/2 tsp.,
● Vinegar 9% — 2 tbsp.,
● Cherry tomatoes — 1 pc.,
● Olive without stone — 1 pc.,
● Peas of black pepper — 6 pcs.,
● Sprig of parsley — 1 pc.


1. Drain the liquid from the can with fish. Disassemble it into pieces, throwing out bones and skin.

2. Boil the eggs and carrots. Eggs to clean, divide them into yolks and proteins. Grate the proteins on a large grater, and the yolks separately on a fine grater. Grate the carrots on a large grater.

3. Marinated cucumbers cut into small strips.

4. Grate the processed cheese on a fine grater.

5. Mix in a bowl of water, salt, sugar and vinegar. Add the peeled and finely chopped onions, leave for 20 minutes. Then put it in a colander to drain the liquid.

6. Lay on the small plate a layer of pink salmon in the form of a flower. Lubricate with mayonnaise and sprinkle with pickled onions. Then put the cucumbers, grease them with mayonnaise. After the cucumbers put the carrots and mayonnaise. Sprinkle with processed cheese. Apply mayonnaise on top and sides of salad. Then cover the whole salad with grated egg white proteins.

7. Put the yolk in the center. From a tomato and an olive cut out the ladybird, make small cuts in a tomato and insert in them a peas of pepper. Put the ladybird on top of the salad, decorate with a sprig of parsley.

Bon Appetit!!!

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