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Festive table
Salmon salad under a fur coat

Salmon Under a Fur Coat

A foolproof party salad. This one can rightfully be called the centerpiece of any table — it looks especially festive at a celebration, where we always try to make something extra tasty and a little special. Here's how to put it together!

Julia M.

Recipe author

Composition / ingredients

Servings:

Salmon

200

Eggs

Potatoes

Hard cheese

100

Apples

Mayonnaise

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 7 g

Fats 42 % 11 g

Carbohydrates 31 % 8 g

161 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Salmon Under a Fur Coat? First, scrub the potatoes well — no need to peel them, you'll boil them in their skins. Cover with water, bring to a boil, and cook until tender, about 15 minutes. Then drain and let them cool. Boil the eggs ahead of time too, and cool both the eggs and potatoes. You can cook them the night before and let them cool overnight.
Step 2:

For the salad, peel the eggs, peel the potatoes, and peel the apples. Grate the potatoes and eggs on the coarse side of a box grater.
Step 3:

Set a plating ring on each salad plate. Spread a little grated potato on the bottom and coat it with a bit of mayonnaise. Cut the fish into small cubes and add it as the next layer, again with a little mayonnaise. Then add a layer of grated egg and a little more mayonnaise. Press each layer down lightly with a spoon.
Step 4:

Grate the peeled apples on the medium side of a box grater and add them as the next layer, with a little mayonnaise on top. Then lift off the plating ring.
Step 5:

Sprinkle grated cheese over the top. Refrigerate for about 30 minutes to chill. Just before serving, scatter a little fresh herbs over the finished salad. Enjoy!

I'd recommend layering this salad in a clear glass bowl or building individual portions on separate plates. That way all the layers show, which always looks elegant and pretty. Salted salmon works best, but you can take fresh and salt-cure it yourself to control the saltiness. Use a sweet-tart apple — a little tartness perfectly complements the salted fish. I'm quite sure this salad will earn a spot on your table. If you haven't made it yet, do it right away — it's hearty and delicious!
Mayonnaise is better homemade — tastier and better for you. There are some good homemade mayo recipes worth trying. You can also dress this with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayo in whatever ratio you like, which cuts the calories.