Salad roll with seaweed and crab sticks

Appetizing, elegant and very tasty salad-roll with seaweed and crab sticks, which can be safely served on the festive table.

Ingredients

• Potato - 200 g
• Carrot - 200 g
• Crab sticks - 100 g
• Seaweed - 150 g
• Onion - 70 g
• Eggs - 2 pcs.
• Mayonnaise - 4-5 tbsp. spoons
• Salt - to taste
• Ground black pepper - to taste
• Lemon (for decoration, optional) - to taste

Directions

1. Wash carrots, potatoes and eggs, put in a saucepan and pour water. Put the pan on the fire and after boiling, reduce the heat to a minimum.
2. Hard-boil the eggs (10 minutes), and then transfer them to cold water to cool.
3. Boil potatoes and carrots longer - 25-30 minutes (they should become soft). Remove the prepared vegetables from the broth and cool.
4. Peel and grate the carrots on the smallest grater.
5. Peel the eggs and also grate on the smallest grater.
6. Grate crab sticks on a medium grater.
7. Peel potatoes and grate on a fine grater.
8. Peel the onion and cut into small cubes.
9. Roughly chop the seaweed.
10. Prepare a sheet of foil.
11. Lay the carrots on the foil first. Add salt and pepper to taste.
12. Lubricate carrots with mayonnaise.
13. Next add a layer of potatoes. Salt, pepper and grease with mayonnaise.
14. Spread the eggs over the potatoes. Sprinkle this layer with salt and pepper and grease with mayonnaise.
15. Put the onion in the next layer, and form a layer of seaweed on top. Lubricate with mayonnaise.
16. The final layer is crab sticks. Lightly grease with mayonnaise.
17. Roll up the salad.
18. Wrap the salad roll with seaweed and crab sticks in foil and refrigerate for 2-3 hours.
19. After a while, transfer the salad roll to a dish and garnish with stripes of sea kale and a parsley leaf.
20. If desired, a plate with a snack can be decorated with lemon slices.
21. Serve the roll to the table as a whole or cut into portions.
22. Bon appetit!