I propose another simple salad for lovers of canned fish.
|Cooking time 20 minutes||Number of servings 6|
Prepare the products.
Eggs boil, cool.
Carrot grate, onion cut.
Carrots and onions fry in vegetable oil.
Excess oil to remove, put the vegetables on paper towels.
With salmon drain the liquid, mash with a fork.
The first layer lay the salmon, coat with mayonnaise.
The second layer put the fried onions.
Third layer put grated on a grater eggs, coat with mayonnaise.
The original was offered in egg layer to add garlic, I did without it.
Next, spread a layer of chopped pickles (if necessary, gently squeeze the cucumbers).
The final layer to lay fried carrots, coat with mayonnaise. Before serving, give the salad to brew.