Layered Salad of Canned Salmon with Raisins
4 servings
60 minutes
Layered salad with canned salmon and raisins is an unexpected combination of marine tenderness and sweetness. This recipe, inspired by Russian cuisine, harmoniously combines the creamy texture of salmon, the piquancy of pickled onions, the sweet notes of raisins, and the delicate airiness of grated eggs. Each spoonful reveals a multilayered flavor: first a salty-fish note, then the softness of cheese and butter, followed by a pleasant sweet aftertaste. This salad can be served as a standalone dish or as part of a festive table where it will pleasantly surprise guests with its original composition. Garnished with parsley, it delights not only in taste but also visually.
1
Place finely chopped canned salmon as the first layer on the dish.
- Canned salmon: 1 jar
2
The second layer is finely chopped onion, previously marinated in water with vinegar for 10 minutes. Spread with mayonnaise.
- Onion: 1 head
- Mayonnaise: to taste
3
The third thin layer is raisins (if dry, soak them).
- Raisins: 50 g
4
The fourth layer is grated cheese. Spread with mayonnaise.
- Cheese: 150 g
- Mayonnaise: to taste
5
The fifth thin layer is butter. It should be briefly kept in the freezer and grated.
- Butter: 50 g
6
The sixth layer is hard-boiled eggs, grated. Spread with mayonnaise.
- Chicken egg: 3 pieces
- Mayonnaise: to taste
7
Grate the remaining egg on top and garnish with parsley sprigs.
- Chicken egg: 3 pieces
- Parsley: 1 bunch
