Puff salad with fish

Fish 582 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0
Puff salad with fish
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 150
  • Calories: -
  • Difficulty: Medium
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This layered salad with fish, very easy to prepare, can be made in just a matter of minutes if you already have hard-boiled eggs and boiled potatoes. Do it in advance, for example, in the evening! Hot or cold smoked pink salmon can be replaced with ordinary canned salmon from a can. If you want to make a puff salad more useful, use boiled red fish (again, you can prepare it in the evening). Additional points are added to the dish by an unconventional way of serving - in portioned glasses, thanks to which it looks different and is perceived with special respect.

Ingredients

Directions

  1. For a puff salad with fish, boil potatoes in their uniforms, salt.
  2. Puff salad with fish, grate potatoes
  3. Grate peeled boiled potatoes on a coarse grater, place on a plate as the first layer of salad. Brush with mayonnaise on top.
  4. Puff fish salad, cut fish into small pieces
  5. Free the smoked fish for the salad from the skin and ridge, remove all visible bones from it, cut into small pieces.
  6. Puff fish salad, put fish on potatoes
  7. Put the chopped smoked pink salmon in a dense layer on the potatoes. Grease a layer of pink salmon with mayonnaise (if it is cold smoked, if it is hot smoked, then it is better not to put mayonnaise on it).
  8. Puff salad with fish, grate apples
  9. Wash apples for salad with fish, peel and grate on a coarse grater.
  10. Puff salad with fish, drizzle apple with lemon juice
  11. Spread the grated apple over the pink salmon (you can sprinkle it with lemon juice so that it does not darken too much).
  12. Puff salad with fish, boil eggs
  13. Boil hard-boiled eggs for a puff salad, cool under running cold water, peel and grate on a coarse grater.
  14. Layered fish salad, lay out the chopped eggs
  15. Place the minced eggs on top of the salad layers.
  16. Layered fish salad, brush with mayonnaise
  17. Brush the fish salad on top with mayonnaise and refrigerate for an hour. You do not need to salt such a salad.

Puff salad with fish



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 150
  • Calories: -
  • Difficulty: Medium

This layered salad with fish, very easy to prepare, can be made in just a matter of minutes if you already have hard-boiled eggs and boiled potatoes. Do it in advance, for example, in the evening! Hot or cold smoked pink salmon can be replaced with ordinary canned salmon from a can. If you want to make a puff salad more useful, use boiled red fish (again, you can prepare it in the evening). Additional points are added to the dish by an unconventional way of serving - in portioned glasses, thanks to which it looks different and is perceived with special respect.

Ingredients

Directions

  1. For a puff salad with fish, boil potatoes in their uniforms, salt.
  2. Puff salad with fish, grate potatoes
  3. Grate peeled boiled potatoes on a coarse grater, place on a plate as the first layer of salad. Brush with mayonnaise on top.
  4. Puff fish salad, cut fish into small pieces
  5. Free the smoked fish for the salad from the skin and ridge, remove all visible bones from it, cut into small pieces.
  6. Puff fish salad, put fish on potatoes
  7. Put the chopped smoked pink salmon in a dense layer on the potatoes. Grease a layer of pink salmon with mayonnaise (if it is cold smoked, if it is hot smoked, then it is better not to put mayonnaise on it).
  8. Puff salad with fish, grate apples
  9. Wash apples for salad with fish, peel and grate on a coarse grater.
  10. Puff salad with fish, drizzle apple with lemon juice
  11. Spread the grated apple over the pink salmon (you can sprinkle it with lemon juice so that it does not darken too much).
  12. Puff salad with fish, boil eggs
  13. Boil hard-boiled eggs for a puff salad, cool under running cold water, peel and grate on a coarse grater.
  14. Layered fish salad, lay out the chopped eggs
  15. Place the minced eggs on top of the salad layers.
  16. Layered fish salad, brush with mayonnaise
  17. Brush the fish salad on top with mayonnaise and refrigerate for an hour. You do not need to salt such a salad.

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