A great alternative to herring under a fur coat, only now the main role is assigned to red fish. To make the dish more beautiful, I cut eggs and vegetables into circles. I try to add less mayonnaise, and you are guided by your taste.
Ingredients
- Red Fish (low salt) – 150 g
- Beetroot (boiled) – 150 g
- Potatoes (boiled) – 2 pieces
- Carrots (boiled) – 100 g
- Chicken eggs (boiled) – 2 pieces
- Mayonnaise - 2 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Cut the red fish into small pieces.
Cut the peeled eggs and vegetables into slices.
Lay out the salad in layers in the following order: beets, potatoes, carrots and eggs. After each layer, add salt, pepper and mayonnaise.
Put the pieces of fish on top. Put the finished salad in the refrigerator for 1.5-2 hours.
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