Red fish salad with tomatoes and cheese

4 servings
1 hour 20 min

How to make a salad with red fish tomatoes and cheese? First, prepare the necessary ingredients according to the list. Red fish can be used by any: trout, salmon, chum salmon, sockeye salmon, pink salmon, etc. Slightly salted or smoked. I have weakly salted trout. Eggs are needed large, selected. If the eggs are small, take 4 pieces.

Cut the lightly salted fish into small cubes.

Wash the tomatoes, dry. Remove the wet core with the seeds. Cut the flesh into small cubes. Tomatoes are needed dense. Soft fruits do not hold their shape well, in the process of cutting and cooking they will spread into a shapeless mass and spoil the appearance of the dish.

Grate the cheese on a medium or coarse grater.

Boil the eggs hard-boiled, cool and peel. Divide the eggs into yolk squirrels. Grate the squirrels on a medium grater into a bowl.

Separately grate the yolks. If you wish, you can not divide the eggs into yolk squirrels, but rub them whole on the track.

Salad can be laid out in layers in a salad bowl or make a more festive option in a ring. Install the cooking ring (Ø 14-16 cm) on the plate. I made two serving salads in 10cm rings. Put the lightly salted red fish in the first layer and pour mayonnaise over it.

Next, distribute the grated proteins and also pour mayonnaise over them.

Place the yolks on the whites and also pour mayonnaise over the top.

Spread the grated cheese in the next layer. Brush it with mayonnaise on top.

Put the chopped tomatoes in the last layer. Place the salad for 1 hour in the fridge for soaking.

Remove the cooking ring before serving. Garnish the salad with parsley. Enjoy your meal!