Salad with crackers and canned fish

Step-by-step cooking

1. Step 1:

   

   How to make a salad with crackers and canned fish? to begin, prepare all the necessary ingredients. You can take any cracker, but preferably salty. I have cookies in the form of fish. Take large, selected eggs. If the eggs are small, it is better to take 3 pieces. In addition to tuna, you can use any other canned fish to taste.

2. Step 2:

   

   Remove canned tuna from the jar and shake off excess moisture. Mash the fish with a fork. Canned tuna is usually sold in two types - a piece that needs to be kneaded and for salad, that is, already finely chopped. Take any one to your taste.

3. Step 3:

   

   Boil hard boiled eggs, cool and peel. Separate the whites from the yolks and grate on a fine grater separately in different dishes. Usually a large grater is used for proteins and cheese, but it has been tested and proven more than once - the finer the ingredients are grated, the more tender and softer the salads, especially puff ones, turn out.

4. Step 4:

   

   Also grate the cheese on a fine grater.

5. Step 5:

   

   Pass garlic through a press or grate on a fine grater.

6. Step 6:

   

   Add 1 tsp of mayonnaise and garlic to the cheese.

7. Step 7:

   

   Mix everything well. You should get a homogeneous sticky mass.

8. Step 8:

   

   Put the rest of the mayonnaise in a pastry bag or in an ordinary cellophane bag and cut off the tip. So it is much more convenient and faster to apply mayonnaise on layers.

10. Step 9:

    

    Place a cooking ring with a diameter of 14-16 cm on a serving plate. Put half of the cracker in the first layer and pour mayonnaise on top of it.

11. Step 10:

    

    Next, distribute and tamp the grated proteins and also pour mayonnaise.

12. Step 11:

    

    Put chopped canned tuna on the proteins and pour a layer of mayonnaise.

13. Step 12:

    

    The next layer is the remaining cracker. You can not fill it with mayonnaise, because there is already mayonnaise in the next cheese layer.

14. Step 13:

    

    Spread the cheese-garlic layer on the cracker and smooth it out. It is also not necessary to lubricate it with mayonnaise.

15. Step 14:

    

    Sprinkle the salad with grated yolks on top. You can serve the salad immediately while the cracker is crispy or put it in the refrigerator for 30 minutes for impregnation. If you leave the salad in the refrigerator for longer, then tighten it with cling film on top so that the yolks do not curl. At the same time, try not to let the film touch the yolks, otherwise the entire layer will remain on the film when you remove it.

16. Step 15:

    

    Before serving, remove the cooking ring, decorate the salad with a cracker and herbs. Enjoy your meal!