Canned pollock salad

4 servings
1 hour 30 min


1. We choose beautiful cremans, you can take small pials.

2. Boil potatoes and eggs, cool, peel.

3. We line the bottom and sides of the cremanoc with green lettuce leaves.

4. We lay out the fish on a dish, having previously drained the oil, and warm it with a fork. Then we lay out the prepared containers, lubricating them with thinly mayonnaise.

5. Boiled potatoes are grated, salted, pepper and laid on top of pollock and also greased with mayonnaise.

6. Rinse the tomatoes, dry, cut into small cubes, lay out a separate layer. Slightly salt and pepper, grease with mayonnaise and sprinkle with grated egg.

7. We also cover the egg with a layer of mayonnaise (I make as thin as possible), sprinkle with grated cheese (tru directly into the cremanca).

8. We decorate with tomato wedges and green onion feathers. Good mood for you!