Composition / ingredients
Cooking method
1. First of all, boil the eggs, since the rest of the ingredients do not need to be cooked beforehand. I wash my eggs under running water, you can use soda. Then we put them in a small saucepan, pour water so that the eggs are completely covered with it. Put the eggs on medium heat, bring the liquid to a boil, and after boiling, cook the eggs for 8-10 minutes. After the eggs are lowered into cold water for a few minutes. We are waiting for them to cool down completely, and then we clean them.
2. Now you can start preparing the salad. The cooled eggs are three on a coarse grater. We do the same with hard cheese. It is best to choose the most delicious cheese for this salad, for example, Dutch is well suited. By the way, the ingredients for the salad can not only be grated on a coarse grater, but also cut with a knife with thin straws.
3. Wash tomatoes, dry them with paper napkins. Then cut the tomatoes into small cubes. If they are too juicy, you can remove the seeds from the middle on a separate plate, and then use it for another dish or just eat it - it's delicious :)
4. We put the fish on a cutting board and cut it into approximately the same cubes as tomatoes.
5. We begin to collect the salad:
- the first layer is laid out in a transparent beautiful salad bowl with a layer of fish, smear it with mayonnaise on top,
- put the grated boiled eggs in the second layer, lubricate them with mayonnaise as well,
- the third layer is grated hard cheese, which also needs to be smeared with mayonnaise,
- put the chopped tomatoes in the last layer, and put a mesh of mayonnaise on top.
6. We remove the finished salad for 1-2 hours in the refrigerator so that it cools well and gets soaked. When this time has passed, the salad will only have to be decorated with sprigs of fresh herbs and served on the table. Everything is ready!
Bon appetit! Happy holidays!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- 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
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Parsley greens - 45 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
- Red Fish - 191 kcal/100g
