Layered salad with pink salmon and crab sticks

Layered salads are always delicious and look beautiful. Salad with canned pink salmon and crab sticks is suitable for both everyday and festive tables.

Ingredients

• Canned pink salmon (natural) - 1 can (245 g)
• Crab sticks - 5 pcs.
• Chicken eggs - 2 pcs.
• Carrot - 1 pc.
• Olives - 10-12 pcs.
• Mayonnaise - 4 tbsp. spoons
• Fresh dill - 1 sprig
• Fresh parsley - 1 sprig

Directions

1. Divide pre-boiled eggs into yolks and whites. Proteins grate on a fine grater. Layered salad can be made using a serving ring or a bowl lined with cling film.
2. Squirrels grease with mayonnaise.
3. Boil carrots for 10 minutes, then grate for Korean carrots.
4. Put the carrots on the proteins, grease with mayonnaise.
5. Mash the canned pink salmon with a fork, removing the bones. Put the fish on the carrots.
6. Lubricate pink salmon with mayonnaise.
7. Cut the olives into thin rings, lay out the next layer.
8. Next to the olives lay out a layer of crab sticks cut into small cubes. Lubricate with mayonnaise.
9. Gently turn the ring (or bowl) with the salad of crab sticks and canned pink salmon onto another plate.
10. Grate the yolks on a fine grater and sprinkle them with a layer of egg whites that are on top.
11. Garnish the puff salad of eggs, crab sticks, pink salmon, carrots and olives with finely chopped greens.
12. Salad with pink salmon and crab sticks is ready. Let it soak for 40-60 minutes and serve.
13. Bon appetit!