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Star salad with saury on February 23

"Star" Salad with Saury

A symbolic star! Make this salad for a special occasion. A themed salad shaped, when plated, into a star — simple but stylish. You can build the star on top of any salad you like; here it's based on the classic "Mimosa."

Ira

Recipe author

Composition / ingredients

Servings:

Canned saury (1 can)

Potatoes

Carrots

Eggs

Mayonnaise

0.5

Pomegranate (seeds)

0.5

Lettuce leaves

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 7 g

Fats 40 % 10 g

Carbohydrates 32 % 8 g

142 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Boil the vegetables and eggs, then cool and peel them. Grate the vegetables on a coarse grater. Separate the eggs into whites and yolks and grate each on a fine grater.
Step 2:

Line a large flat plate with lettuce leaves as a base and garnish. For the first layer, spread the grated potato and shape it into a star. This uses most of the potato — reserve a little for a later layer.
Step 3:

Open the can of saury, put 2/3 of it (without the liquid) into a separate bowl, and mash with a fork. Spread the fish over the potato layer, keeping the star shape.
Step 4:

Add the reserved potato as the next layer. There isn't much, but it's enough to partly cover the fish; drizzle it with three teaspoons of the liquid from the can. That way you'll need less mayonnaise.
Step 5:

Next, a layer of carrot. Spread a little mayonnaise over it. It's a matter of taste — some like more mayonnaise, some less — so dress the layers however you prefer.
Step 6:

Then gently spread the finely grated egg white over the carrot, covering it completely, and spread with a little mayonnaise.
Step 7:

The final layer is the yolk. Spread it over the star, and dust the sides too if you can. Decorate however you like — get creative. You could outline not just a number but the whole edge of the star with pomegranate seeds. Enjoy!

Since this is a small salad, a whole can of saury may be more than you need — though sometimes there's more liquid than fish in the can, in which case use all of it. You don't have to use saury; any canned fish works. You can also use boiled, pan-fried, baked, or cured fish, such as salmon — that makes for an especially festive salad.