"Dragon" Salad with Canned Fish

A gorgeous beet salad that's sure to impress the men in your life. Pretty and delicious. A tasty, festive party salad.

Recipe author

Servings:

Canned fish (1 can)

200

Mayonnaise (or 3)

Garlic (green germ removed)

Beets (boiled; slices for decoration)

Eggs (boiled; a bit of egg white for the eye)

Brined cucumbers

Pomegranate (a handful of seeds)

Prunes (cut into strips — for the claws and the pupil)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 7 g

Fats 46 % 11 g

Carbohydrates 25 % 6 g

152 kcal

GI: 50 / 0 / 50

Cooking method

Drain the liquid from the canned fish and mash the flesh with a fork. On a plate, lay out a dragon shape (silhouette) with the fish. For the next layer, mix peeled, finely grated boiled eggs with 1 tablespoon of mayonnaise and a minced garlic clove, and spread it over the fish. The next layer is peeled, finely grated beets plus a finely grated brined cucumber (squeeze out the excess liquid) plus mayonnaise. Decorate the dragon. Instead of prunes, you can use black olives. As a final touch, I piped a festive "2012" with mayonnaise along the rim of the plate.