Saury salad with pickled onions
6 servings
90 minutes
The sprat salad with pickled onions is a refined and original recipe that delights gourmets with its tenderness and rich flavor. This salad is a harmonious combination of the creamy texture of canned fish, the light acidity of pickled onions, and the spiciness of walnuts. The addition of grated apple brings freshness, while the smooth layers of mayonnaise and cheese create a soft and pleasant consistency. The origins of this dish lie in author cuisine, where traditional ingredients are combined into new gastronomic solutions. Such a salad is perfect for a festive table as it is not only tasty but also looks appetizing due to its neat layering. Ideal as a standalone dish or as an accompaniment to main meat and fish treats.
1
Marinate the onion (cut into cubes and soak in a mixture of vinegar and water) for 30 minutes. Then drain the marinade.
- Onion: 3 heads
- Vinegar: 1 teaspoon
2
Boil the eggs hard. Separate the white from the yolk.
- Chicken egg: 7 pieces
3
Put the butter in the freezer.
- Butter: 100 g
4
Layer the salad. Chopped egg whites, canned fish (preferably saury), pickled onions, mayonnaise, chopped yolks, apple grated on a coarse grater, cheese grated, butter grated, mayonnaise, walnuts.
- Chicken egg: 7 pieces
- Canned fish: 1 jar
- Onion: 3 heads
- Mayonnaise: 400 g
- Chicken egg: 7 pieces
- Apple: 1 piece
- Cheese: 100 g
- Butter: 100 g
- Mayonnaise: 400 g
- Walnuts: 50 g