Puff salad with red fish, potatoes, beets and avocado

Layered salad with red fish, beets, potatoes and avocado is a bit like a herring under a fur coat, but has a more refined taste. Instead of herring - red fish, and as an interesting addition - avocado. Everyone will be delighted with such a salad!

Ingredients

• Potatoes - 250 g (2 pcs.)
• Salted trout or other red fish (fillet) - 200 g
• Beets - 200 g (2 pcs.)
• Avocado - 150 g (1 pc.)
• Onions - 60 g (1 pc.)
• Mayonnaise - 100 g
• Eggs (for decoration) - 2 pcs.
• Green onions (for decoration) - to taste
• Lemon (juice only) - 1 slice
• Vegetable oil - 1 tbsp. a spoon
• Salt to taste

Directions

1. Prepare all the ingredients you need.
2. Pour potatoes and beets with water and boil until tender (soft). Cook potatoes for 25-30 minutes over low heat, beets for about 40 minutes. Remove the boiled vegetables from the water and cool completely.
3. Hard boil the eggs (10 minutes) and cool in cold water.
4. Puff Salad can be assembled using a regular Cooking Ring. But I wanted to give it an unusual shape. To do this, I took the sides of a detachable baking dish 18 centimeters in diameter and greased the inside with vegetable oil, set it on the dish. I greased a smooth glass with oil on the outside and put it in the middle of the mold.
5. Peel the potatoes, grate on a coarse grater and place around a glass, pressing with a spoon.
6. Brush a layer of potatoes with mayonnaise.
7. Cut the fish into slices and lay on top of the potatoes in an even layer.
8. Wash the avocado and cut in half, remove the pit. Remove the peel from one half of the avocado and mash it. This can be done with a blender, a fork, or simply by grating the avocado on a fine grater.
9. Place the puree in a bowl.
10. Pour vegetable oil into a bowl of avocado puree. Squeeze 1 teaspoon of lemon juice there. Stir.
11. Remove the peel from the other half of the avocado and finely chop the flesh. Add the chopped avocado pulp to the puree bowl and stir.
12. Spoon the avocado mixture over the red fish.
13. Peel and finely chop the onions. Sprinkle a layer of avocado onion.
14. Brush with mayonnaise.
15. Peel and grate the cooled beets. Place the beets in an even layer on top of the mayonnaise, press lightly with a spoon.
16. Brush the beets with mayonnaise.
17. Chop the green onion finely. Peel the eggs and grate them on a fine grater.
18. Garnish the puff salad with grated eggs and chopped green onions. Place the salad in the refrigerator and let sit for 30 minutes. Then carefully remove the mold and glass.
19. Bon Appetit.