Layered salad with fish and tomatoes
4 servings
30 minutes
Layered salad with fish and tomatoes is a refined combination of freshness and rich flavors that comes from Russian cuisine. The dish's origins are linked to the tradition of festive feasts, where special attention was given to layered salads creating a rich palette of tastes. In this recipe, juicy tomatoes harmonize with tender pieces of lightly salted salmon, while the spicy sour cream sauce with horseradish and herbs adds depth. The finishing layer of cheese gives the dish softness, and the garnish of red caviar and lemon makes it worthy of a festive table. This salad is perfect for special occasions; it can be served as a standalone dish or as an original addition to fish appetizers.
1
Grate the eggs and cheese. Cut the tomatoes, lightly salted salmon, and dill.
- Tomatoes: 2 pieces
- Lightly salted Atlantic salmon: 300 g
- Dill: 1 bunch
- Cheese: 250 g
2
We prepare sour cream sauce with horseradish and herbs for the salad: in a bowl with sour cream, we add horseradish, sprinkle chopped herbs, and mix everything thoroughly.
- Sour cream: 400 g
- Horseradish: 100 g
- Dill: 1 bunch
3
On a serving plate, layer crushed tomatoes, then boiled eggs, and generously spread them with sour cream sauce with horseradish and herbs.
- Tomatoes: 2 pieces
- Sour cream: 400 g
4
Add the sliced lightly salted salmon.
- Lightly salted Atlantic salmon: 300 g
5
Once again, we coat the salad mound with sauce and sprinkle it with grated cheese.
- Cheese: 250 g
6
We decorate the dish with salad leaves, red caviar, and lemon slices.
