Salad with lightly salted trout and cucumber

Step-by-step cooking

1. Step 1:

   

   How to make a salad with lightly salted trout? Prepare the necessary products. Remove the olives from the jar to drain the excess liquid. For salad dressing, you can take sour cream, yogurt or mayonnaise. Or use a mixture of these ingredients.

2. Step 2:

   

   Pre-boil the potatoes until tender over moderate heat. Check the readiness of the vegetable with a knife. If the potatoes are soft and easily pierced, it means that they are cooked. Cool the finished potatoes completely, peel and cut into small cubes.

3. Step 3:

   

   Remove the trout fillet from the skin and remove any bones. Cut the fish into small cubes.

4. Step 4:

   

   Hard-boil the eggs. How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned. Peel the cooled eggs, cut into small cubes. I sliced two eggs. I left one egg to decorate the salad on top.

5. Step 5:

   

   Wash and dry the fresh cucumbers well. Cut the cucumbers into small cubes. The skin, if it is not rough, not damaged and not bitter, does not need to be cut off.

6. Step 6:

   

   Olives also cut into small cubes.

7. Step 7:

   

   Place the cooking ring on a flat plate. Put the sliced potatoes in the first layer, press with a spoon.

8. Step 8:

   

   Smear the potato layer with sour cream (mayonnaise or yogurt).

10. Step 9:

    

    Put the lightly salted trout in the next layer, lightly tamp.

11. Step 10:

    

    Apply sour cream to the fish layer.

12. Step 11:

    

    Then spread a uniform layer of fresh cucumbers.

13. Step 12:

    

    And smear the layer with sour cream again.

14. Step 13:

    

    Cover the cucumber layer with chopped eggs and smear with sour cream.

15. Step 14:

    

    Put the chopped olives in the last layer. Brush the salad with sour cream on top. If mayonnaise is used, then the salad can not be salted. But be guided by your taste. I didn't salt the salad. Trout and olives will give a certain salinity. Put the salad in the refrigerator for 1-1.5 hours so that it gets soaked and becomes juicier.

16. Step 15:

    

    Before serving, decorate the salad as desired. I used egg yolk and white grated on a fine grater.

17. Step 16:

    

    Remove the cooking ring and supplement the salad with fresh herbs and, if desired, a slice of lemon. Bon appetit!