Sadko Salad
Composition / ingredients
4
servings:
Cooking method
1. Cut half of the onion into small pieces, add vinegar, sugar, pour warm boiled water. Stir until the sugar dissolves and leave for 15 minutes.
2. Divide the eggs into yolks and whites, grate on a fine grater.
3. Cut tomatoes, peel from seeds and cut into small cubes.
4. Grate the cheese on a fine grater.
5. Cut the salted trout into cubes.
6. Squeeze the onion from the liquid.
7. Add mayonnaise and pepper to the protein. You can add salt to taste.
8. Mix cheese with mayonnaise.
9. Put the salad in glasses in layers: proteins, tomatoes, cheese, onions, fish, yolks.
10. Decorate the top with a thin layer of mayonnaise and herbs. Put the salad in the refrigerator for an hour.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Green onion - 19 kcal/100g
- Water - 0 kcal/100g
- Red Fish - 191 kcal/100g
