Layered salad of beetroot and pink salmon with sour cream
4 servings
15 minutes
Layered salad of beetroot and pink salmon with sour cream is a refined dish that combines rich flavors and delicate texture. Its roots trace back to European cuisine, where the balance of fresh and nutritious ingredients is valued. Bright beetroot adds a sweet depth, salty feta contributes a creamy softness, and canned pink salmon provides a subtle fish note. The layered structure allows the flavors to intertwine harmoniously, creating interesting sensations with each bite. Walnuts finish the composition with a light crunch, while dill adds freshness. This salad is perfect as a festive treat or an unusual addition to dinner, and its aesthetic appearance makes it a centerpiece on the table.
1
Layer 1: boil or bake the beetroot, grate it, and place it in a wide, shallow dish.
- Beetroot: 1 piece
2
Mix sour cream, dill, and salt. Spread it to taste on the beet.
- Sour cream: 1 jar
- Dill: to taste
- Salt: to taste
3
Layer 2: grated feta. Can be replaced with a soft cheese of similar consistency.
- Feta cheese: 100 g
4
Layer 3: half of the egg whites grated on a fine grater. Cover with sour cream.
- Chicken egg: 2 pieces
- Sour cream: 1 jar
5
Layer 4: crumble the pink salmon. Cover with sour cream.
- Canned pink salmon in its own juice: 100 g
- Sour cream: 1 jar
6
Layer 5: remaining egg whites. Optionally cover with sour cream.
- Chicken egg: 2 pieces
- Sour cream: 1 jar
7
6 layer: crumble the yolks.
- Chicken egg: 2 pieces
8
Layer 7: chop walnuts. Garnish with dill.
- Walnuts: to taste
- Dill: to taste
