“Tenderness” Salad with Mushrooms and Fish
“Tenderness” is a compact four-layer salad: fried mushrooms and onion form an aromatic base, and natural canned fish adds the delicate flavor the name refers to. Sauteed carrot brings sweetness and color, and mayonnaise between the layers binds everything together.
About the fish. Use fish canned in its own juices — tuna, pink salmon or saury packed in water, not in oil or tomato sauce, which would overpower the mild layers. Mash it with a fork and drain off the liquid before spreading it, or the salad will turn watery.
Cook the mushrooms until every drop of moisture has evaporated and they take on a little color; damp mushrooms make the bottom layer soggy. Then give the assembled salad at least an hour in the fridge so the layers settle and soak up the mayonnaise into one smooth whole. Serve chilled, garnished with fresh herbs if you like.
Part of Eastern European cuisine — 34 more recipes in the section.
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Ingredients
Instructions
Coat each layer with mayonnaise.
Layer 1: fry the sliced mushrooms with onion.
Layer 2: grate the fresh carrot and saute it in oil.
Layer 3: natural canned fish with a little oil added.
Layer 4: boiled egg.
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