Salad with salmon, quail eggs and cherry tomatoes

An interesting salad with salmon, quail eggs and cherry tomatoes, worthy of serving on a festive table.

Ingredients

• Lightly salted salmon - 100 g
• Cherry tomatoes or cocktail tomatoes - 10-12 pcs. (100-150 g)
• Quail eggs - 10 pcs.
• Iceberg lettuce or California salad mix - 200 g
• Fresh parsley - 15 g
• Lemon juice - 1 tbsp
• Olive oil - 4 tbsp.
• Salt - to taste
• Freshly ground black pepper - to taste

Directions

1. First, prepare the salad dressing. In a blender, combine parsley leaves, olive oil and lemon juice.
2. Grind until almost smooth, add salt and black pepper to taste. Refrigerate the filling.
3. Boil quail eggs in boiling water for 3-4 minutes, then cool in cold water. Remove the shell, cut the eggs in half.
4. Wash cherry tomatoes, dry and cut into halves or quarters.
5. Salted fish cut into thin identical slices.
6. Place a "cushion" of lettuce leaves, coarsely torn by hand or chopped, on a serving plate.
7. Lay quail egg halves and tomatoes on top of the leaves.
8. Place red fish slices on top of the egg and tomato salad.
9. Pour salad with salmon, quail eggs and cherry tomatoes with prepared dressing.