Name: Empress Salad
Prep time: 1 h
Cook time: 1 h
Yield: 10
Ingredients: Salmon - 200 gram; Walnuts - 60 gram; Chicken egg - 5 PC.; Bulb onions - 1 PC.; Dill - 1 beam; Hard cheese - 200 gram; Mayonnaise - 200 gram; Gelatin - 10 gram; Salt - taste

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Empress Salad

1. Salmon - 200 gram

2. Walnuts - 60 gram

3. Chicken egg - 5 PC.

4. Bulb onions - 1 PC.

5. Dill - 1 beam

6. Hard cheese - 200 gram

7. Mayonnaise - 200 gram

8. Gelatin - 10 gram

9. Salt - taste

How to cook deliciously - Empress Salad

1. Stage

Grate the cheese on a medium grater.

2. Stage

Boil the eggs, peel them, separate the white from the yolk. Rub white and yolk on a grater.

3. Stage

Chop the onion finely.

4. Stage

Chop the nuts finely.

5. Stage

Cut the fish into small cubes.

6. Stage

Finely chop the dill.

7. Stage

Dissolve the gelatin and add it to the mayonnaise. Part of the mayonnaise is mixed with the cheese, mix. Cover the form with the food film. Lay out the cheese and gelatin mayonnaise as the first layer and form the sides of the salad.

1. Stage. Empress Salad: Dissolve the gelatin and add it to the mayonnaise. Part of the mayonnaise is mixed with the cheese, mix. Cover the form with the food film. Lay out the cheese and gelatin mayonnaise as the first layer and form the sides of the salad.

8. Stage

Place nuts on the cheese layer, grease with mayonnaise.

9. Stage

Place the grated egg yolks on top of the nuts and smear with mayonnaise.

10. Stage

Place dill and then onion on the yolks and smear with mayonnaise.

11. Stage

Place the sliced fish on top of the onion and smear with mayonnaise.

12. Stage

Place a layer of whites on the fish and brush with mayonnaise. Cover the salad with cling film and put it in the fridge for an hour.

1. Stage. Empress Salad: Place a layer of whites on the fish and brush with mayonnaise. Cover the salad with cling film and put it in the fridge for an hour.

13. Stage

Ready salad take out of the fridge, turn the form with the salad and move it to a dish, decorate. I DID NOT SALT THE SALAD AS CHEESE AND FISH GIVE ENOUGH SALT. BUT THIS IS A MATTER OF TASTE. The dimensions of the forms: - bottom: 20 X 8.5 cm; - top: 23.5 X 13.5 cm; - height: 6.5 cm.