Salad with crackers and canned fish

4 servings
25 min

How to make a salad with crackers and canned fish? to begin with, prepare all the necessary ingredients. The cracker can take any, but preferably salty. I have fish cookies. Take large selected eggs. If the eggs are small, it is better to take 3 pieces. In addition to tuna, you can use any other canned fish to taste.

Remove the canned tuna from the jar and brush off any excess moisture. Mash the fish with a fork. Canned tuna is usually sold in two types - a piece that needs to be kneaded for salad, that is, already finely cut. Take anyone to your liking.

Boil the eggs hard-boiled, chill and peel. Separate the whites from the yolks and grate on a fine grater separately in different dishes. Usually, a large grater is used for proteins and cheese, but more than once it has been tested and proven - the finer the ingredients are grated, the softer and softer the salads, especially layered ones, are obtained.

Grate the cheese on a fine grater as well.

Run the garlic through the press or grate finely.

Add 1 tsp mayonnaise and garlic to the cheese.

Mix everything well. A homogeneous sticky mass should be obtained.

Transfer the rest of the mayonnaise to a pastry bag or into an ordinary cellophane bag and cut off the tip. So applying mayonnaise to layers is much more convenient and faster.

Place a cooking ring with a diameter of 14-16 cm on the serving plate. Put half of the cracker in the first layer and pour mayonnaise over the top.

Next, distribute and compact the grated proteins and also pour mayonnaise.

Place the crushed canned tuna on the whites and cover the layer with mayonnaise.

The next layer is the remaining cracker. You don't have to fill it with mayonnaise, because mayonnaise is already in the next cheese layer.

Spread the cheese and garlic layer on the cracker and flatten. It is also not necessary to lubricate it with mayonnaise.

Top the salad with grated yolks. You can serve the salad immediately while the cracker is crisp or refrigerate for 30 minutes for soaking. If you leave the salad in the refrigerator longer, then tighten it on top with cling film so that the yolks do not curl. At the same time, try not to touch the yolks, otherwise the entire layer will remain on the film when you remove it.

Remove the cooking ring before serving, decorate the salad with cracker and herbs. Enjoy your meal!