- 7 oz fish canned in oil (saury is the best)
- 2 potatoes
- 2 carrots
- 2 onions
- 4 eggs
Bake the potato, carrot and eggs. Cool and peel.
Mince the onion.
Add boiling water and leave for 10 minutes. Then drain the water.
Grate the carrot on a small grater.
Grate the potatoes on a small grater.
Separate whites from yolks. Grate the whites on a small grater separately.
Yolks – separately.
Drain oil from fish and mash fish with a fork.
Place the fish on the bottom of a plate (I used a soup plate that is 9” in diameter). Add mayonnaise.
Place whites on the fish and grease with a little bit of mayonnaise.
Place carrots on whites and add mayonnaise.
Place onion on carrots.
Place potatoes on the onion, add a little bit of salt and add mayonnaise.
Place potatoes on yolks. Do not grease with anything. Decorate the salad to taste. I decorated with greens and rose out of tomato. To make the rose, read here: http://forum.say7.info/topic366.html Tomato roses.
This is the salad’s sectional view.