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Tsarsky Layered Salad with Salmon

A delicious salad for a holiday table—give it a try! This Tsarsky ("royal") salad with salmon is a winning take on the layered salad. It comes out tasty, with the ingredients working in perfect harmony. Decorate it however you like, and with a little creativity it'll be the centerpiece of any celebration.

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Royal salad with red fish
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 11 g
Fats 45 % 13 g
Carbohydrates 17 % 5 g
184 kcal
GI: 100 / 0 / 0
    1. Put the carrots on to boil: wash them, set them in a suitably sized pot, and cover them completely with water. Once it boils, cook for 15 minutes—until al dente, soft on the outside but still slightly firm inside. Let the carrots cool, then grate them on a julienne (Korean) grater. 2. Boil the chicken and quail eggs until done, then run cold water over them in the pot for a couple of minutes. Take the eggs out, peel them, and let them cool completely. 3. Trim the crab sticks and cut them into small cubes; put them in a small bowl. 4. Put the salmon on a cutting board and cut it into small pieces; put it in a separate bowl. 5. Cut the olives into small pieces and set them in their own bowl too. 6. Grate the chicken egg whites on a fine grater. Line a deep bowl with plastic wrap, spread the grated whites over the bottom, and pipe a crosshatch of mayonnaise on top. 7. Add a layer of grated carrot, smooth it out, and add a mayonnaise crosshatch on top of that too. 8. Spread the salmon pieces evenly over the carrot, then more mayonnaise on top. 9. Now add the chopped olives and another mayonnaise crosshatch. 10. Next comes a layer of crab sticks—don't forget the mayonnaise on top. 11. Invert the bowl onto a nice flat platter and gently pull the wrap by the ends. You've got a pretty dome. Decorate the salad with grated chicken yolk, pipe a mayonnaise crosshatch over it, and sprinkle with freshly chopped dill. 12. Garnish the finished salad with boiled quail eggs and fresh parsley. The salad is ready!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Crab sticks - 73  kcal/100g
  • Vici juicy crab sticks - 73  kcal/100g
  • Crab sticks meridian snow crab - 140  kcal/100g
  • Miramar crab sticks - 140  kcal/100g
  • Crab sticks santa bremor snow crab - 70  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Olives - 166  kcal/100g
  • Quail egg - 168  kcal/100g
  • Red Fish - 191  kcal/100g

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