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Puff salad.

Puff salad.

Puff salad.

Puff salad with salmon and cheese.

We will prepare a beautiful and delicious puff salad with smoked salmon, tomatoes, eggs and cheese, which is eaten faster than it is cooked. Instead of smoked red fish, you can use salted.

Ingredients:

Salmon — 300 g
Hard cheese — 70 g
Eggs — 3 pcs.
Tomatoes — 2 pcs.
Dill — a few twigs
Mayonnaise — 20 g

Salad making:

1. Prepare all the ingredients: boil and cool the eggs, if using salted fish, you can salt it in advance.

2. Cut the finished eggs in half, separate the proteins from the yolks and rub them separately on a fine grater. Cheese also grate.

3. Smoked salmon (I used salmon belly) to separate from the skin and disassemble into small fibers.

4. Tomatoes free from liquid and seeds and cut into small cubes.

5. We begin to form a salad. We take a flat dish and set the form for the salad. If you do not have a similar shape, you can simply lay the salad in layers. The number of ingredients is given on a form with a diameter of 16 cm.

6. The first layer is laid smoked salmon, it is quite greasy, so this layer is not lubricated with mayonnaise.

7. On top of the salmon we put the yolks, grated on a fine grater, and apply the mayonnaise net.

8. On the yolks we lay the third tomato layer and also apply the mayonnaise net, this layer can also be salted.

9. The fourth layer — cheese — grated cheese on a fine grater, put on top of tomatoes, apply mayonnaise net.

10. And the last, fifth, layer — squirrels, grated on a fine grater — we also lubricate with mayonnaise and send the salad to the fridge for half an hour.

11. After the specified time, we remove the form from the finished salad and decorate it as desired. If you use salted salmon, you can make a rose out of it, since I used smoked salmon, then decorated the salad with slices of tomato and dill.

Puff salad.

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