Layered Fish Salad with Mayonnaise
This salad is the star of any holiday table! The ingredients are simple, but the method gives it a flavor all its own. No one will guess how it's made—everyone will be asking for the recipe. Give it a try and surprise your guests.
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Recipe author
Layered Fish Salad with Mayonnaise
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 %
5 g
Fats 24 %
4 g
Carbohydrates 47 %
8 g
85 kcal
GI:
63
/
0
/
38
- Boil the vegetables until tender. Cut the fish into pieces and pour the brine from a jar of pickles over it. Bring to a boil and simmer the fish over low heat for 20 minutes, then let it cool right in the brine. Once cooled, lift the fish out, remove the skin and bones, and flake the fillet into pieces. Spread the flaked fish in an even layer in a serving bowl or on a platter and coat with mayonnaise. Grate the boiled carrots on the large holes of a grater and layer them over the fish. Then build up the rest of the layers, spreading mayonnaise between each: fish, potato (season this layer with salt), carrot, pickles, beets. Let the salad sit for 2 hours before serving. Enjoy, and happy holidays!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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
- Fried hake - 105 kcal/100g
- Boiled hake - 95 kcal/100g
- Hake fresh - 86 kcal/100g
- Brine - 1 kcal/100g
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