Canned iwashi salad

7 servings
1 hour

How to make an iwashi canned salad? Prepare the necessary products.

Open the canned food, remove the iwasi from the liquid. You can cut the fish into pieces, or you can just mash it with a fork.

Cook the unpeeled potatoes over a moderate heat until tender. How much to cook potatoes? Check tubers for knife readiness. If the potato pierces easily, then it has boiled. Remove the vegetable from the water, cool completely. Peel the potatoes and grate over a coarse grater.

Pour water over the eggs, bring to a boil. Cook the eggs over a moderate heat for about 8 minutes. They must be hard boiled. Pour cold water over the boiled eggs to cleanse the shells well. Peel the cooled eggs, halve and separate the whites from the yolks.

Wash fresh cucumber, dry. The skin, if it is not rough, not damaged and not bitter, does not need to be cut. Cut the cucumber into small cubes.

Grate egg whites on a coarse grater.

To form a salad, you can use a serving ring (I have an 18 cm diameter). Put the grated potatoes in the first layer.

If desired, salt a layer of potatoes a little, apply mayonnaise.

Then lay out the canned iwashi. I did not lubricate the layer of fish.

Put the chopped cucumber on the fish in an even layer.

Apply mayonnaise.

The next layer is grated proteins. Add a little salt to the layer of egg whites, apply mayonnaise.

Grate the egg yolks on top with a fine grater. The salad is ready. You can cool it a little or serve it right away.

Before serving, you can decorate the salad with slices of cucumber, bell pepper and herbs. Enjoy your meal!