Millefeuille" salad with fish and potatoes
4 servings
20 minutes
The 'Millefeuille' salad made of fish and potatoes is a harmonious blend of tenderness and texture, inspired by the elegant multi-layered French culinary tradition. The dish features airy layers of potatoes, the softness of canned saury, the freshness of grated apple, and the richness of Gouda cheese. Chopped walnuts add crunch and zest, while a thin layer of mayonnaise enhances the flavor of each ingredient. The salad boasts a balanced sweet-salty palette with a pleasant tartness from the apples and nutty depth. It is perfect for both everyday dining and exquisite dinners, becoming a bright decoration for any feast. The elegant presentation through a mold gives the salad an aesthetic quality, turning it into a true gastronomic work of art.
1
Separate the flesh of the saury from the bones and divide it into large segments.
- Canned saury: 120 g
2
Cut boiled potatoes and eggs into cubes
- Boiled potatoes: 160 g
- Chicken egg: 2 pieces
3
Grate cheese and apples on a coarse grater
- Gouda cheese: 90 g
- Antonovka apples: 80 g
4
Chop the walnuts
- Walnuts: 20 g
5
Layer the salad as follows: potatoes, mayonnaise, saury, apple, eggs, mayonnaise, cheese, nuts.
- Boiled potatoes: 160 g
- Mayonnaise: 80 g
- Canned saury: 120 g
- Antonovka apples: 80 g
- Chicken egg: 2 pieces
- Mayonnaise: 80 g
- Gouda cheese: 90 g
- Walnuts: 20 g
6
Remove the mold and decorate the salad with nuts and lettuce leaves
- Walnuts: 20 g
