STEP BY STEP COOKING

 Cooking time: 2 hours

STEP 1:

How to make canned fish salad? Prepare the necessary ingredients. In addition to these ingredients, you can add one layer of onions. To do this, finely chop a small onion and marinate in 1 tbsp. l. apple cider vinegar for 15 minutes. Then drain the vinegar.

STEP 2:

Wash carrots and potatoes with a brush without peeling. Place vegetables in boiling water and boil until tender. Then refrigerate and clean.

STEP 3:

Grate potatoes on a medium grater.

STEP 4:

Grate the carrots on a medium grater as well. You can also rub on a large one, but the finer all the ingredients are rubbed, the more tender the salad will be.

STEP 5:

Hard boil eggs, cool and peel. Separate the whites from the yolks. Grate the whites on a medium grater, and the yolks in a separate bowl on a fine grater. Set aside a little grated yolk to decorate the salad.

STEP 6:

Remove the fish from the jar, shake off the liquid and mash with a fork. If bones are too large, remove them. I love it when a salad has a lot of fish, so I took 2 cans of canned food instead of one.

STEP 7:

Grate the cheese on a medium grater.

STEP 8:

Wash greens, dry and finely chop.

STEP 9:

To make it more convenient to apply mayonnaise on layers, I transferred it to a pastry bag and cut off the tip.

Place a cooking ring (Ø 18-20 cm) on the dish. Put the whole potato in the first layer and evenly distribute over the entire diameter of the ring. Pour mayonnaise from a pastry bag. You can lightly salt the potato and carrot layers if you like, but I usually don’t add salt to mayonnaise salads.

STEP 11:

Put the grated carrots in the next layer and also pour mayonnaise. If you are going to add pickled onions to the salad, put it in the next layer after the carrots.

STEP 12:

Lay a layer of cheese over the carrots. Make a mesh of mayonnaise on top.

STEP 13:

Next, distribute the sardine, sprinkle it with chopped herbs and pour mayonnaise on top.

STEP 14:

Sprinkle with grated yolk and lightly pour mayonnaise over it.

STEP 15:

Lay out the grated squirrels with the last layer. Lubricate this layer with mayonnaise and smooth it well, as this is the last layer.

STEP 16:

Using the reserved grated yolks and small sprigs of dill, form small sprigs of mimosa along the outer edge of the lettuce. Leave the center undecorated.

STEP 17:

Carefully remove the cooking ring. Salad can be served immediately or let it brew in the refrigerator for 1-2 hours or overnight. Enjoy your meal!