With potato layers

Video recipe

With potato layers Video recipe: With potato layers

[/ recipeInstructions]

With egg, cheese and peas

830 minutes

1. Boil the eggs in advance, after washing the shell under running water. Cooking time should be 10 minutes. after boiling water. Put the finished product in cold water to stop the thermal process, otherwise the yolk may darken.
2. Open canned fish, drain the liquid into a separate container. Grind pieces of fish with a fork, adding a little liquid for juiciness, but not more than 2-3 tbsp. Pink salmon can immediately be poured into a deep container, which will be used to mix the salad ingredients.
3. Grind cheese with a coarse grater and add to pink salmon.
4. Free eggs from the shell, cut into a medium cube with a knife or a special net for slicing food, pour into a bowl.
5. Mix canned peas and mayonnaise with prepared ingredients, add pepper and salt.
6. It is better to spread the salad on a large shallow plate by placing lettuce sheets under the bottom of the finished dish for decoration.

Video recipe

With egg, cheese and peas

In layers

6 30 minutes

1. Cook eggs: in a deep container filled with cold water, lay clean eggs, wait until they boil and count 10 minutes, cool. Free from the shell and grate using a medium-sized grater.
2. Wash the head of Chinese cabbage, remove the top leaves, cut in half and chop into straws, 4-5 cm long, 2-3 mm wide.
3. Grate hard cheese on a medium grater, transfer it to a separate container and cover with cling film to avoid chapping of the product. Wash the cucumber and tomato and cut into small strips, fold the tomato into a colander. Finely chop the dill and green onions.
4. Start assembling the salad: take a large culinary ring, with a diameter of 15-18 cm, set it on a dish. If there is no ring, you can simply gently lay out the ingredients in layers, trying to adhere to the shape of a circle.
5. Put the chopped salad on the bottom and pour it with mayonnaise. To make it more convenient to work with mayonnaise, it is recommended to buy the product in packs, where you can make a small hole and water the layers on top with a thin stream, which should not be smeared.
6. Pull out the canned pink salmon from the can, drain the excess liquid and chop with a fork, put on top of the salad, make a “net” of mayonnaise.
7. The third layer will be eggs that are seasoned with mayonnaise.
8. Next lay the layers in the sequence: cucumber, tomato, onion with dill, hard cheese; each layer must be coated with mayonnaise.
9. Season the layers of salad with salt if desired, if the mayonnaise is not salty enough, ground black pepper also if necessary or put on the table so that guests can add the missing seasoning.
10. Serve the salad immediately, or leave it to soak in the refrigerator first; before serving, it is necessary to free it from the culinary ring, which is well removed due to the loose structure of the layers.

Video recipe

Layers

Easy

2-3 15 minutes

1. Prepare croutons: cut a slice of bread from the bread so that the finished product is more aesthetically pleasing and tender, cut into 2x2 cm cubes. Fry in a heated frying pan without using vegetable oil, until light golden brown.
2. Thoroughly wash the Iceberg lettuce under running water and dry the leaves with a paper towel. In a deep bowl, pick the lettuce leaves by hand or chop randomly.
3. Wash the cucumbers and cut into strips, pour in a bowl to the prepared salad leaves. Squeeze a little lemon juice in a bowl, mix with black pepper, salt and 2 tbsp. canned pink salmon juice.
4. Add dried crackers in a bowl, pour the salad into a large dish with a slide and proceed to the final stage of preparation.
5. Wash the tomato, dry and cut into small slices, place randomly on top of the slide.
6. Free canned pink salmon from skin and bones, divide into large pieces and also spread on top of the salad.
7. Cut the peeled onions into half rings and decorate the salad with them.

Video recipe

Easy

With apple

4 30 minutes

1. Initially begin the process of boiling eggs. To do this, in a heat-resistant container filled with cold water, lower 4 eggs and turn on the fire at medium power. When the water boils, continue cooking for 10 minutes, then cool the eggs by placing them in cold water. Peel, cut into a medium cube.
2. Grind the cheese using a medium-sized grater, transfer to a bowl and cover with cling film to prevent it from weathering.
3. Peel a green apple of medium size from peel and pits, grate on a medium grater. So that the apple does not darken, it is better to pour it with a small amount of lemon juice and mix.
4. Free onions peel, cut into small cubes.
5. Open a jar of canned pink salmon, drain the liquid, remove the spinal bones, crush large pieces with a fork.
6. Start assembling the salad: put a layer of eggs on a large dish, salt a little, pepper and make a “net” of mayonnaise. The second layer consists of pink salmon and mayonnaise, the third - from onions. The fourth layer will be an apple that does not need to be coated with mayonnaise. Lay the grated cheese on top of the apple and make a mayonnaise net.
7. Remove the butter from the freezer and grate it on a fine grater directly on top of the salad to get a light, loose structure of the last layer. The last layer must be done immediately before serving, as the oil quickly melts and loses its shape, so the appearance of the finished dish suffers.

Video recipe

With apple