- Potatoes - 6 pieces
- Carrot - 5 pieces
- Beet - 2 pieces (large)
- Sea kale - 300 Grams
- Cheese hard - 200 Grams
- Dried seaweed "Nori", leaves - 3 pieces
- Mayonnaise - 300 Grams
- Adyghe cheese - 150 Grams
- Greenery - 1 To taste (for decoration)
1. Boil potatoes, peel and squeeze them on a large grater. Let's add a little mayonnaise and change it well. The liquid mass should not turn out. Potatoes are put on a dish. We break the dried seaweed and put it on top. 2. Sea kale (from buckets, wet), is laid on dry seaweed "Nori". 3. We put a mayonnaise grid. This is done as follows: cut the thin corner from the bag and use it as an envelope. Now grate the grated beet and lay it on top. Now the mayonnaise grid is applied to the beetroot layer. 4. On a small grater we will sow the Adyghe cheese and sprinkle it on top. Pre-cooked carrots and peeled on a large grater. Layer of carrots we lay on cheese, and from above we put a mayonnaise grid. 5. Now comes a layer of hard cheese, grated on a fine grater. 6. Salad left to decorate with greens and serve to the table. The dish is ready.
Servings: 6