Saturday, February 21, 2009

"Furry” Salad

Ingredients:

1 can salmon in own juice
3-4 medium potatoes
0.5 cup ground walnuts
4 hard-boiled eggs
1 medium onion
0.5 kg ground cheese
1 sour apple
Mayonnaise on taste

Method:

Wash the potatoes, and boil them. Then, cool and peel.

Blend Mayonnaise with fish broth from the can until an even consistency is reached.

Press salmon with a fork until it crumbles into small pieces, and place them in a large salad bowl.

Sprinkle the fish layer with ground walnuts.
Cover the walnuts layer with the Mayo-fish broth mix.

Peel eggs, separate the egg yolks and egg whites into two bowls, grate them separately.
Cover the Mayo-fish broth blend layer with the ground egg yolks.

Then, cover the yolks layer with the Mayo-fish broth blend layer.
Peel onions, and cut into small cubes.
Cover the Mayo-fish broth blend layer with the onions.

Grate the boiled potatoes. Place the layer of ground potatoes over the onions.
Cover it with the Mayo-fish broth blend mix.

Grate cheese, and sprinkle the Mayo-fish broth blend layer with half of the ground cheese.
Peel and grate the apple, and place the ground apple over the cheese layer.

Cover the apple layer with the second half of ground cheese.
Cover the cheese layer with the ground egg whites.

Then, decorate with thinly cut greens, and vegetable decorations (for example, star-shaped cuts of boiled carrots or cucumbers).
Let sit overnight, and serve.

This delectable salad is great for any special occasion.

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