Layered salad with salmon, beets, melted cheese and eggs

Salted fish goes very well with beets. Let's prepare a puff salad with salmon, beets, melted cheese and eggs. The salad is very tasty, juicy and satisfying. It can be arranged in portions and collected using a culinary ring. It turns out very elegant!

Ingredients

• Beets - 280 g
• Lightly salted salmon - 150 g
• Processed cheese - 100 g
• Eggs - 2 pcs.
• Mayonnaise - 100 g
• Walnuts - 15 g
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare all ingredients. Instead of mayonnaise, you can use sour cream if you wish. To make the melted cheese easy to rub, hold it in the freezer for 15-20 minutes before preparing the salad.
2. Wash the eggs with warm water, put in a saucepan. Pour the eggs with water, add a little salt. Put on fire and bring water to a boil. Boil for 10 minutes over moderate heat. Cool the eggs in cold water.
3. Wash the beets. Dip in a container of cold water and send to a strong fire. Bring to a boil. Simmer for 50-60 minutes, then test for doneness by piercing the beets with a knife or fork. Cooking time depends on the size of the vegetable.
4. Remove the cooked beets from the broth and cool.
5. Peel the beets and grate on a coarse grater. If the vegetable is very juicy, it is best to squeeze the juice so that the salad does not drip when served.
6. For shaping, I use a 12 cm ring. Place it on a flat serving plate. Lay out half of the grated beets. Smooth out with a spoon.
7. Lightly salt and pepper. Season with mayonnaise to taste.
8. Lightly salted salmon cut into small cubes.
9. Lay the fish on the beets.
10. Top up with mayonnaise.
11. Peel the eggs from the shell and grate on a coarse grater.
12. Lay the grated eggs over the fish. You can slightly salt and pepper. Lubricate with mayonnaise.
13. Grate melted cheese on a coarse grater.
14. Spread the cheese over the egg layer.
15. Lubricate with mayonnaise.
16. Spread the remaining beets on top.
17. Cut the walnuts into pieces. Decorate your salad with them.
18. Refrigerate the salad for at least 30 minutes, then carefully remove the ring.
19. Layered salad with salmon, beets, melted cheese and eggs is ready.
20. Bon appetit!