Canned fish salad under a fur coat
Composition / ingredients
8
servings:
Step-by-step cooking
Step 1:
Boil potatoes, carrots, beets, eggs. Cool everything down.Canned fish in oil (150 grams)chop with a fork and put a layer on a dish.
Step 2:
Grate the potatoes, lay the second layer on the fish.lubricate with mayonnaise.
Step 3:
Next layer grate carrots.Lubricate with mayonnaise.
Step 4:
4 lay the grated proteins in a layer.Lubricate with mayonnaise.
Step 5:
Grate the beetroot.lay the top of the salad completely with beetroot mass.
Step 6:
Sprinkle the top of the salad with grated yolks.
Delicious and nutritious!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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
- Saury blanched in oil - 283 kcal/100g
- Atlantic sardine with added oil - 238 kcal/100g
- Sardine in oil - 221 kcal/100g
- Sardine in tomato sauce - 162 kcal/100g
- Mackerel in oil - 278 kcal/100g
- Sprat in tomato sauce - 154 kcal/100g
- Chicken egg - 80 kcal/100g
