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Red Sea Salad with Salmon

Another take on a wonderfully tasty salad. This Red Sea salad swaps the usual crab sticks for salmon, and the result is incredibly delicious and beautiful — truly party-worthy! It's always a hit with guests thanks to its bright, bold flavor. And on top of all that, it's a breeze to make!

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Red Sea 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 48 % 14 g
Carbohydrates 14 % 4 g
184 kcal
GI: 100 / 0 / 0
    1. First, boil the eggs, since none of the other ingredients need to be cooked ahead of time. Wash the eggs under running water (a little baking soda helps). Put them in a small saucepan and cover with water. Set over medium heat, bring to a boil, then cook for 8–10 minutes. Plunge the eggs into cold water for a few minutes, wait until they're completely cool, and peel them. 2. Now you can start building the salad. Grate the cooled eggs on the coarse side of a grater, and do the same with the hard cheese. Choose a flavorful cheese here — something like Gouda works well. You can also cut the ingredients into thin matchsticks with a knife instead of grating. 3. Wash the tomatoes and pat them dry with paper towels. Cut them into small cubes. If they're very juicy, scoop out the seedy centers onto a separate plate and save them for another dish, or just eat them — they're tasty! 4. Lay the salmon on a cutting board and cut it into cubes about the same size as the tomatoes. 5. Start layering the salad in a clear, pretty bowl: first a layer of salmon, spread with a little mayonnaise; second, the grated egg, also spread with mayonnaise; third, the grated hard cheese, again topped with mayonnaise; and last, the diced tomatoes, finished with a thin lattice of mayonnaise. 6. Refrigerate the finished salad for 1–2 hours so it chills and the flavors meld. When the time's up, garnish with sprigs of fresh herbs and serve. All done! Enjoy, and 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

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