Lily of the valley salad with crab sticks

8 servings
1 hour 20 min

How to make Lily of the Valley salad with crab sticks? First, prepare all the ingredients, and then layer by layer we will lay the salad. So, it is necessary:
1. Boil the eggs, peel from the shells, separate the proteins and rub them on a medium grater. Of these, half the protein of one egg must be left for decoration.

2. Grate the cucumbers on a medium grater and let the juice drain.

3. Melt the cheese in the same way on a medium grater.

4. Finely cut the leeks, mix with sugar, pour in a little boiling water. After five minutes, drain, lightly knead and squeeze off the moisture.

5. Rub the egg yolks and mix with 0. 5 tsp finely chopped dill greens.

6. Immediately before the salad is assembled, grate frozen crab sticks and medium-grated frozen butter. Next, lay the layers on the salad bowl: 1st layer - grated egg whites; 2nd layer - melted cheese; 3rd - butter; 4th - cucumber; 5th - leek; 6th - crab sticks (part to be set aside for the design of the side part of the salad); 7th - egg yolks. All layers, except for the last, must be washed with mayonnaise. Lightly flatten the sides of the salad and garnish with crab sticks mixed with 0. 5 tsp finely chopped dill greens. Cut the leaves of the lily of the valley from the leaves of the leek with scissors, and the flowers from the egg white. Grate the remaining protein on a fine grater and mix with the juice of red cabbage - we will form forget-me-nots from this dough. Decorate the salad as pictured or as your soul pleases! Have fun holidays for you and your loved ones!