- Stavrida canned in oil or in its own juice. - 250-300 Grams (The canned horse mackerel can be replaced with a hot-smoked mackerel, this will add a piquant flavor to the salad.)
- Rice - 0.5 Cups
- Eggs - 5 pieces
- Green onions - 150 Grams
- Carrot - 4 pieces
- Salt - 1 To taste
- Black Ground Pepper - 1 Pinch
- Mayonnaise - 2 Cups
First we will prepare all the ingredients. We cook the eggs, carrots, rice and chill them. Let's wash the onions. If you have a canned mackerel for a salad, we'll stir the contents of the can with a fork, having previously drained excess juice or butter. If the scoundrel is smoked, we'll clean it of the skins and bones and cut it into small pieces. Take a deep salad bowl and smash the bottom with a thick layer of mayonnaise and distribute the boiled rice on top. On top of the rice layer we will miss with mayonnaise. On a layer of rice, spread evenly our fish and again lubricate with mayonnaise. But - the layer of mayonnaise at this stage should not be excessively thick. The fish we have is not dry and the fat in it is already enough. Layer of the horse mackerel is covered with finely chopped green onions and slightly adhered and peppered and then again greased with mayonnaise. It is desirable to slightly press down the onion layer so that it is well soaked. On our green layer of lettuce we rub the squirrels from the hard-boiled eggs (yolks will be needed for the top layer). We spread the layer of proteins over the surface of the salad, salt, pepper and grease with mayonnaise. On top of the proteins lay a layer of boiled carrots. Just salt, pepper and grease. And now it's the yolk turn. Yolks - this is the top layer of salad and make it necessary to maximize even and beautiful. You can grate yolks on a grater, you can mash with a fork. And now our salad is ready. Now it must be sent to the refrigerator for a minimum of 3 hours. During this time all the layers will become saturated and the taste of the salad will become uniquely delicious.
Servings: 8