Puff salad with mackerel is an interesting and unusual dish that can perfectly suit both the festive table and the everyday home menu. Even an inexperienced cook can make such a salad, and the result of the work will completely satisfy the needs of lovers of good food.
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Ingredients:
- 200 g of freshly frozen mackerel;
- ¼ large onion;
- 1 green radish;
- 4 small potato tubers;
- 2 boiled chicken eggs;
- 300 g sauerkraut (with carrots);
- 150 g sour cream (20%);
- 1 tsp oregano, mustard, turmeric, paprika powder, dried ground ginger;
- fresh greens;
- food salt.
Cooking:
- Cut thawed carcass of mackerel into pieces of 4-5 cm (together with bones and skin). Cook it for a couple of 15-20 minutes, cool after cooking.
- Cook potatoes in a peel, cool, peel. Hard-boiled eggs. So that the shell leaves better during cleaning, hot and cooked eggs should be cooled in cold water.
- Remove the peel from the radish with a peeler. Choose a large onion, cut into four parts, take a quarter for a salad.
- Salad dressing will be sour cream with the addition of these spices. Sour cream in a bowl or a small bowl, pour in it dry ingredients - oregano, paprika, dried ginger, turmeric, sea salt and add mustard, stir until smooth.
- Grate the potato on a coarse grater and put on the plate with the first layer.
- Steamed mackerel cleaned by hands from skin and bones, tearing it into fibers, put on potatoes, evenly distributing.
- Thinly chop a quarter of the bulb with straws, mash it slightly with your hands and put on the fish.
- Grate raw radish on a coarse grater, put in the fourth layer, grease liberally with sour cream dressing with spices.
- Boiled eggs are divided into proteins and yolks. Grate the squirrels or cut into strips, put on top of the dressing.
- The next layer is sauerkraut and again grease with sour cream sauce.
- Finely chop the yolks, but do not turn into porridge, sprinkle the surface of the salad - this will be the last layer, you do not need to ram them. Garnish with fresh herbs (sprinkle on yolks).
- The flaky “cake” should be soaked in the refrigerator for one hour, after which it can be served in portioned dishes on the table.