Tired of the usual salads with a banal design and the expected taste? Do you want to surprise your loved ones for the New Year or Christmas? This recipe is for you! Delicious and beautifully decorated salad “Penguin” will perfectly fit into the general atmosphere of the holiday, will delight adults and especially children. After all, penguins are so cute and very wintery.
The recipe calls for canned fish. Suitable tuna, pink salmon, sardines in oil or in their own juice. For satiety, boiled potatoes are added to the salad. The dish is collected in layers, so fat mayonnaise is a prerequisite for success. For decoration you will need black olives and red bell pepper.
Ingredients:
- Canned food – 250 g.
- Eggs – 4 pcs.
- Potato – 100 g.
- Onion – 50 g.
- Lemon juice or vinegar – 2 tsp.
- Carrots – 100 g.
- Hard cheese – 110 g.
- Mayonnaise – 100 ml.
- Olives – 100 g.
- Salt, pepper – to taste.
- Bulgarian pepper – a little.
How to cook:
1. Peel the onion from the husk, chop as small as possible. Put the onion in a bowl, pour boiling water for one to two minutes, drain the water. Add vinegar. Similarly, prepare carrots by chopping it on a grater.
2. Grate hard cheese.
3. Open canned fish, drain excess liquid, remove large bones. Put the canned food on a flat plate, mash with a fork until gruel.
4. Open canned fish, drain excess liquid, remove large bones. Put the canned food on a flat plate, mash with a fork until gruel.
5. Lubricate the layer with mayonnaise.
6. Lay out the onion layer. Repeat mayonnaise.
7. Grate boiled potatoes and put on top of the onion. Add salt, pepper, mayonnaise.
8. The next layer is carrots.
9. Lay the yolks on top of the carrots, lightly salt and pepper them. Apply a mesh of mayonnaise.
10. The next layer is grated cheese with mayonnaise. Lightly firm the salad with a fork.
11. A layer of proteins completes the assembly of the salad.
12. Decorate the dish with olive halves. Put pieces of red pepper on the salad instead of the beak and paws. Leave the salad covered for one hour.
The dish turns out hearty, with a delicate structure and very elegant. Salad will not go unnoticed at your holiday table. The dish can be stored in the refrigerator for 3-4 days.
Bon appetit!