Puff salad with potatoes, tuna, crab sticks, cheese and eggs

Potato Escalope 520 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Puff salad with potatoes, tuna, crab sticks, cheese and eggs
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Puff salad with tuna, potatoes, crab sticks, cheese, eggs and green onions is a great option for a festive table snack! The unbeatable combination of products makes the salad very interesting to taste, and due to the fact that the ingredients are laid out in layers, the salad turns out to be airy, very tender and looks very impressive!

Ingredients

Directions

  1. The first step is to boil the potatoes in their uniforms. To do this, wash the potato tubers thoroughly with the hard side of a clean kitchen sponge. Transfer the potatoes to a saucepan and cover with cold water (500 ml). Place a saucepan with potatoes over high heat. When the water comes to a boil, turn the heat down to low and cook the potatoes until tender, about 20 minutes (cooking time depends on variety and size). Finished potatoes should be easily pierced with a fork. Remove the potatoes from the broth and leave to cool.
  2. Simultaneously with boiling potatoes in uniforms, boil hard-boiled eggs for 10 minutes. Transfer the boiled eggs to cold water and leave to cool.
  3. Peel the cooled potatoes.
  4. Peel the cooled eggs.
  5. Collect the salad. Place the forming ring on the bottom of the flat wide plate (I used a sliding ring, setting the diameter to 18 cm). Grate the potatoes with a coarse grater, holding it over the ring. Spread the grated potatoes evenly over the bottom of the plate.
  6. Sprinkle the potato layer with salt and black pepper. Apply a generous mesh of mayonnaise to the potato layer.
  7. Drain the oil from the canned tuna. Transfer the fish pieces to a bowl, remove the bones. Use a fork to disassemble the fish into small pieces.
  8. Place the tuna on the potato layer.
  9. Make a net of mayonnaise.
  10. Rinse green onions, dry and cut the feathers into thin rings. Place the green onions on top of the tuna layer. If desired, some onions can be set aside to garnish the finished salad.
  11. Divide the eggs into whites and yolks. Grate the egg whites on a coarse grater, holding it over the salad, and spread evenly over the green onions.
  12. Make the mayonnaise mesh again.
  13. Peel the crab sticks from the wrapping and cut into small pieces. Line the crab sticks with the next layer of salad.
  14. Drizzle with mayonnaise.
  15. Grate the hard cheese on a coarse grater, holding it over the salad ring. Spread the grated cheese in an even layer.
  16. Drizzle with mayonnaise.
  17. Grate the egg yolks on a fine grater, holding it over the salad, and distribute in an even layer. This will be the last layer of the salad.
  18. The salad turned out to be high, filled almost the entire form to the top.
  19. Tighten the surface of the mold with plastic wrap and put the salad in the refrigerator for at least 1 hour to steep and soak. Carefully remove the ring from the salad before serving.
  20. Puff salad with tuna, potatoes, crab sticks, cheese and eggs is ready.
  21. Garnish with leftover green onions, if desired. Bon Appetit!

Puff salad with potatoes, tuna, crab sticks, cheese and eggs



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Puff salad with tuna, potatoes, crab sticks, cheese, eggs and green onions is a great option for a festive table snack! The unbeatable combination of products makes the salad very interesting to taste, and due to the fact that the ingredients are laid out in layers, the salad turns out to be airy, very tender and looks very impressive!

Ingredients

Directions

  1. The first step is to boil the potatoes in their uniforms. To do this, wash the potato tubers thoroughly with the hard side of a clean kitchen sponge. Transfer the potatoes to a saucepan and cover with cold water (500 ml). Place a saucepan with potatoes over high heat. When the water comes to a boil, turn the heat down to low and cook the potatoes until tender, about 20 minutes (cooking time depends on variety and size). Finished potatoes should be easily pierced with a fork. Remove the potatoes from the broth and leave to cool.
  2. Simultaneously with boiling potatoes in uniforms, boil hard-boiled eggs for 10 minutes. Transfer the boiled eggs to cold water and leave to cool.
  3. Peel the cooled potatoes.
  4. Peel the cooled eggs.
  5. Collect the salad. Place the forming ring on the bottom of the flat wide plate (I used a sliding ring, setting the diameter to 18 cm). Grate the potatoes with a coarse grater, holding it over the ring. Spread the grated potatoes evenly over the bottom of the plate.
  6. Sprinkle the potato layer with salt and black pepper. Apply a generous mesh of mayonnaise to the potato layer.
  7. Drain the oil from the canned tuna. Transfer the fish pieces to a bowl, remove the bones. Use a fork to disassemble the fish into small pieces.
  8. Place the tuna on the potato layer.
  9. Make a net of mayonnaise.
  10. Rinse green onions, dry and cut the feathers into thin rings. Place the green onions on top of the tuna layer. If desired, some onions can be set aside to garnish the finished salad.
  11. Divide the eggs into whites and yolks. Grate the egg whites on a coarse grater, holding it over the salad, and spread evenly over the green onions.
  12. Make the mayonnaise mesh again.
  13. Peel the crab sticks from the wrapping and cut into small pieces. Line the crab sticks with the next layer of salad.
  14. Drizzle with mayonnaise.
  15. Grate the hard cheese on a coarse grater, holding it over the salad ring. Spread the grated cheese in an even layer.
  16. Drizzle with mayonnaise.
  17. Grate the egg yolks on a fine grater, holding it over the salad, and distribute in an even layer. This will be the last layer of the salad.
  18. The salad turned out to be high, filled almost the entire form to the top.
  19. Tighten the surface of the mold with plastic wrap and put the salad in the refrigerator for at least 1 hour to steep and soak. Carefully remove the ring from the salad before serving.
  20. Puff salad with tuna, potatoes, crab sticks, cheese and eggs is ready.
  21. Garnish with leftover green onions, if desired. Bon Appetit!

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