Penguin salad with fish
Composition / ingredients
6
servings:
Cooking method
1. Finely chop the fish and onion. Thin straws-cucumbers.
2. Boil the carrots, peel and grate.
3. Boil the eggs, peel, separate the whites from the yolks and finely grate everything separately.
4. Draw the outline of a penguin on a platter and spread the salad on it in layers. The layers are laid out in the following sequence:
1.-fish fillets and onions
2.-cucumbers
3.-carrots
4.-egg yolks. Lubricate each layer with sour cream.
5.Put egg whites on top of the whole salad.
6. Cut each olive in half and lay out the outline of the penguin and the eyes. Make flippers and a beak out of a crab stick. Draw the whites and pupils of the eyes with mayonnaise.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Crab sticks - 73 kcal/100g
- Vici juicy crab sticks - 73 kcal/100g
- Crab sticks meridian snow crab - 140 kcal/100g
- Miramar crab sticks - 140 kcal/100g
- Crab sticks santa bremor snow crab - 70 kcal/100g
- Olives - 166 kcal/100g
- Chicken egg - 80 kcal/100g
- Fish fillet - 204 kcal/100g