Ingredients:
- Canned fish 1 can
- Cream cheese 1 piece
- Carrot 1 piece
- Chicken egg 3 pieces
- Potato 2 pieces
- Mayonnaise 300 ml.
Cooking method:
Step 1. Open canned fish, drain the unnecessary liquid and knead the fish with a fork and put in a salad bowl.
Step 2 Boil eggs in a steep, peel, separate the proteins from the yolks. Protein grate on a medium grater. Put in a salad bowl on top of the fish and grease with mayonnaise.
Step 3 Boil the carrots until tender, peel and grate on a fine grater. Put in a salad bowl with the next layer, grease with mayonnaise.
Step 4 Boil potatoes, peel and grate on a coarse grater. Grease well with mayonnaise.
Step 5 Grate cream cheese on a fine grater and mix with finely chopped egg yolk.
Step 6 Let the salad brew for at least two hours in the refrigerator and serve. Garnish with parsley.
Bon Appetit!
