Delicate salad with red fish, cheese and tomatoes just melts in your mouth. An ideal treat for a festive table.
Cooking time 20 minutes
Lightly salted pink salmon 200 g
Cheese 50 g
Eggs 2 pcs
Tomatoes 2 pcs
Mayonnaise 2 tbsp l.
Parsley (herbs) for decoration
Boil eggs, cool and peel. Grate cheese and eggs.
Cut one tomato into small cubes.
Cut the fish into small cubes.
Mix all the chopped ingredients and season with mayonnaise. Lay out in a slide. Leave in the refrigerator for 2 hours to soak. Garnish with slices of the second tomato on top. Serve to the festive table.