Trout cucumber salad and hard cheese

2 servings
30 min

On our table, red fish is usually consumed as a cut or a component of sandwiches. In this form, it looks great at any celebration. But red fish can also be used as an ingredient in lettuce. Food combinations in such salads can be very diverse. I suggest trying my own cooking option. It's insanely simple and great for a casual menu. For the holiday, the same salad can be laid out in layers in a transparent salad bowl or decorated in a serving. So, to make a salad, boil the eggs first. To do this, fill them with water and bring them to a boil. Boil for 5-7 minutes, drain and fill the eggs with cold water and leave them to cool completely. Then peel the cooled eggs from the shell and finely chop. Place the chopped eggs in a salad bowl. Wash the cucumbers, cut off their ponytails and cut the cucumbers themselves into small cubes. Be sure to use only fresh cucumbers. Add the chopped cucumbers to the salad to the eggs. Trout I use weakly salted. If it is very salty, then it may spoil the taste of the salad. Remove the skin from it and remove the bones, if any. Cut the trout into small cubes and send it to the salad bowl to follow the cucumbers. Then grate the cheese over a coarse grater. I have the usual hard cheese. But you can experiment and add feta or brynza. There will be a new flavour tone. Then add some finely chopped dill. All ingredients are prepared. Add some mayonnaise to the salad and toss everything well. Refrigerate the finished salad a little. Put the finished salad in the dishes to serve to the table. Very tasty! Good appetite! This salad is best cooked, immediately, before consumption. It is not recommended to store it, as it can quickly deteriorate.