Fish cake salad

– 2 packs of round savory crackers
– 1 jar of any canned fish (salmon, tuna, saury oil, you can crab sticks)
– 4-5 eggs
– 300 g of mayonnaise
– 1-2 cloves of garlic
– Chives
– Cheese of about 100 – to taste

1. Put on a plate a layer of crackers, top grated and mixed with mayonnaise egg whites (the yolks left for decoration).

2. Again, a layer of crackers (to between them as little as possible lumen), the top lightly with mayonnaise, put a layer of mashed with a fork, and mayonnaise mixed with canned (drained), sprinkle with green onions.

3. Again, a layer of crackers, then mixed with garlic mayonnaise and grated cheese.

4. Next, a layer of crackers, all the top with mayonnaise and sprinkle with grated egg yolks.

5. Leave at room temperature for 2 hours and then for another hour in the refrigerator (or left under the film in the refrigerator until the next day).

6. Keep track of the amount of mayonnaise that has not turned out rather dry or too thin.


Bon Appetit!

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