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Salad with salmon, egg, potatoes and cucumber in layers

Layered Salmon Salad with Egg, Potato, and Cucumber

Pretty, delicious, and dressed up for the holidays — for the people you love most! Everyone adored this layered salad with salmon, egg, caviar, potato, and cucumber. The combination really works. You can use different cucumbers — pickled, fresh, or lightly brined. Sometimes I add a little dill, too.

Maria

Recipe author

Salad with salmon, egg, potatoes and cucumber in layers

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Composition / ingredients

Servings:

Salmon (lightly salted, or any red fish)

200

Cucumbers (I usually use pickled, lightly brined, or fresh)

Potato (large)

Carrot (large)

Eggs

Mayonnaise

Red caviar

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 8 g

Fats 40 % 8 g

Carbohydrates 20 % 4 g

121 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a layered salad with salmon, egg, potato, and cucumber? Gather your ingredients. You'll need: lightly salted salmon (mine is lightly smoked), potato, carrot, pickled gherkins, eggs, and mayonnaise. For garnish: red caviar and mayonnaise.
Step 2:

Cut the salmon into small cubes.
Step 3:

Hard-boil the eggs. Drain, peel them, and grate them on the coarse side of a grater.
Step 4:

Boil the potato and carrot in their skins until tender. Cool and peel them. Grate the potato on the coarse side of a grater.
Step 5:

Grate the carrot the same way into a separate bowl.
Step 6:

Lift the gherkins out of the brine and pat them dry. Grate them on the coarse side of a grater and squeeze out the excess moisture.
Step 7:

Build the salad in a ring mold, pressing each layer down firmly and spreading it with mayonnaise. Start with a layer of gherkins. Spread mayonnaise over the cucumbers.
Step 8:

Layer the grated carrot over the mayonnaise. Spread it with mayonnaise too.
Step 9:

Next add the grated potato. I spread it with a very thin layer of mayonnaise — you can skip it entirely, since the next layer is rich salmon.
Step 10:

I didn't spread the salmon layer with mayonnaise either — it's rich enough as it is.
Step 11:

Top the salmon with the grated egg.
Step 12:

Cover the salad with plastic wrap and refrigerate overnight so the layers meld.
Step 13:

The next day, invert the salad onto a serving plate so the gherkin layer ends up on top. Garnish with little dots of mayonnaise and red caviar.

My husband loves all kinds of salads with red fish, so I'm always on the lookout for new and interesting ones. What drew me to this recipe was the combination of pickled cucumbers with red fish.
It's best to make your own mayonnaise — it'll be tastier and better for you. (Look up some good homemade mayonnaise recipes.) You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any ratio you like — it lightens up the dish.
The salad looks neat and pretty when all the ingredients are cut to the same size and shape (cubes, for example). You can use brined cucumbers instead of pickled ones — but after grating them, don't forget to squeeze them out, or they'll keep weeping brine while you build the salad.