Tsarsky salad with red fish and crab sticks

6 servings
1 hour


1. We put carrots to boil, for which I put it in a suitably sized saucepan, pour water so that the root crops are completely covered with it. After boiling, cook the carrots for 15 minutes - to the state of "al dente, " that is, half-readiness, when outside it will already be soft, and inside it will retain a certain hardness. Leave the carrots to cool, and after three of them on a grater for Korean carrots.

2. We boil chicken and quail eggs until tender, after which we put a saucepan with them under cold water, keep a couple of minutes. After the egg, we extract from the water, clean, and give them completely cooled.

3. We clean the crab sticks and cut them into small cubes. We shift them into a small bowl.

4. Put the fish on a cutting board and cut into small pieces. We also send the fish to a separate bowl.

5. We cut olives into small pieces, so far we also put them in a separate bowl.

6. Squirrels from chicken eggs to three on a fine grater. In a deep bowl, which we tighten with pre-cling film, put the grated protein on the bottom, and make a mayonnaise mesh on top.

7. Put the grated carrots in the next layer, level the layer and also make a mayonnaise net on top of it.

8. Put evenly pieces of fish on the carrots, and mayonnaise again on top.

9. Now we put the chopped olives and make the mayonnaise mesh again. 10. Next comes a layer of crab sticks. Do not forget about mayonnaise on top of them. 1
1. Turn the bowl over to a beautiful flat dish, pull carefully by the ends of the film. It turned out to be a beautiful slide. Decorate the salad with grated chicken yolk, apply mayonnaise netting on top, sprinkle with freshly chopped dill. 1

2. We decorate the finished salad with boiled quail testicles and fresh parsley. The salad is ready!