Layered salad with red fish, potatoes, carrots and cucumbers

Layered salad with red fish, potatoes, carrots and eggs will be a delicious and elegant decoration of your table. All ingredients are perfectly combined with each other. The combination of red fish and cucumbers gives the salad a lightness and freshness, while boiled potatoes and eggs make the salad more satisfying. Spectacular holiday dish!

Ingredients

• Salted trout (fillet) - 230 g
• Potato - 250 g
• Cucumbers - 160 g
• Carrot - 120 g
• Eggs - 2 pcs.
• Pitted olives - 50-70 g
• Mayonnaise - 100-120 g
• Fresh herbs - to taste
• Salt - to taste

Directions

1. Pour potatoes and carrots in a saucepan with water. We put on fire. Cook over low heat until tender, about 25-30 minutes.
2. We remove the boiled vegetables from the broth and cool.
3. Pour the eggs in a saucepan with water and put on fire. Boil the eggs for 10 minutes after boiling, and then pour cold water and cool.
4. About 1/3 of the whole fish is cut into strips - they will be needed for decoration. Cut the rest of the fish into small cubes.
5. Cucumber is also cut into small cubes.
6. Cut the olives very finely. Leave a few olives whole.
7. We clean the cooled eggs from the shell and rub on a coarse grater.
8. Peel potatoes and carrots and also rub on a coarse grater.
9. Let's start putting together the salad.
10. Arrange the grated potatoes in a circle on a serving plate. Salt and grease with mayonnaise.
11. Next, lay out a layer of fish.
12. Then - a layer of carrots. Salt and grease with mayonnaise.
13. The next layer is cucumbers.
14. Lay a layer of eggs over the cucumbers. Salt and grease with mayonnaise.
15. We decorate the salad with strips of fish and olives.
16. Finely chop the greens and spread around the edges of the salad. Serve the salad to the table immediately or leave it in a cool place for 1 hour so that the salad is soaked.
17. Layered salad with red fish, potatoes, carrots and cucumbers is ready to serve.
18. Bon appetit!