Salad with keta

1. Wash the quail eggs with running water, put them in a saucepan, pour water over them and boil them for 5 minutes until cool. Then drain the hot water from the pan and cool the eggs by pouring them with cold water. Carefully remove the shell from the eggs and cut into halves. If necessary, quail eggs can be replaced with chicken eggs, reducing their number by 2 times. But visually, quail eggs look much better in a salad.

2. Wash the iceberg leaves and arugula with cool water and dry in a special salad dryer or by spreading the greens on paper towels. After the greens are completely dry, tear the Iceberg leaves into pieces with your hands. And arugula can be left whole twigs.

3. Wash and dry cherry tomatoes. Then cut them in half. Tomatoes are better to choose ripe, but not soft.

4. Fillet of lightly salted whales cut into medium slices.

5. In a large salad bowl, put Iceberg leaves, torn into pieces and arugula twigs. Put chopped cherry tomatoes and halves of quail eggs. Add pieces of lightly salted chum salmon. Add salt and season the salad with ground black pepper to your taste and depending on how salty the fish is. Using large spoons, gently poddev from the bottom, mix all the salad ingredients together. This should be done with very careful movements, so as not to damage and crush the greens and tomatoes.

6. Before serving, sprinkle the salad with extra virgin olive oil and balsamic vinegar.

It is undesirable to store a ready-made salad with chum and greens for a long time, since it loses all its useful and nutritious qualities, and the greens fade and no longer have a presentable appearance. Therefore, it is better not to prepare such a salad for the future.

Bon appetit!