Layered Fish Salad
A salad that my husband really liked - an important indicator for me :) It's a combination of "Shuba" Salad and "Mimosa" Salad, that's what my dear guests told me. I say it is a very interesting and tasty variation on classic fish salads, the special part was its beautification - I saw the idea on a foreign forum, and I saw the salad recipe 1 year ago in a TV show . So, in conclusion - it was impressive and very tasty!
Peel and chop the onion. Put in a deep bowl and add enough vinegar, 1 tablespoon sugar, 2 tablespoons salt and 1 tablespoon oil. Leave it for about an hour to marinate well.
Boil the beets and eggs, leave to cool and clean. The apples are washed.
Careful! The amount of ingredients is for a larger flat plate. If you use a smaller one, reduce the amount proportionally.
The first layer will be the fish layer - cut the fillets into small pieces and arrange them evenly over the entire surface of the plate.
Drain the onion well from the marinade and distribute it evenly over the fish fillets.
Put the apples on a large grater, I recommend you grate them in a separate plate and then drain them well and put them evenly over the onion layer.
The next layer is the grated beets through the large grater, distribute it evenly everywhere. Here you use only 2 of the 3 pieces I wrote above. We will use the 3rd one in the end.
Grease it with plenty of mayonnaise.
The smallest grater grate grated smoked cheese, half of the total amount. Be sure to cover the entire surface.
In 2 smaller bowls put 2 boiled egg whites, we will use them for beauty.
Put the rest of the eggs through a small grater on the entire surface of the salad.
Carefully grease this layer with mayonnaise, spread it with a knife so that it does not stick hard (with a spoon it will be harder).
The last layer will be the grated cheese through the small grater. Here use the second half of the cheese. Grate directly over the salad and distribute evenly to make the salad look more delicate.
The egg whites left separately are given through a large grater. In one of the bowls add a little beetroot juice (obtained by grating the boiled beetroot and drain it through a sieve), mix and use in beauty to make the flowers.
Beautify the salad - put the greens over the salad and with a teaspoon add a little of the white and red egg whites - these will be the flowers. This is the recipe, I made it longer to explain in detail some steps, so as not to make a mistake and to make it as tasty as it was for me.
Good appetite!
