Layered Fish Salad With Pomegranate, Recipe With Photo

Ingredients

Chicken eggs - 3 pcs.

Bulb onions - 1 pc.

Canned tuna - 1 can

Hard cheese - 100 g

Sour apples - 2 pcs.

Large pomegranate - 0.5 pcs.

Ground black pepper - 0.25 tsp

Salt to taste

Refueling:

Sour cream - 50 g

Mayonnaise - 100 g

• 175 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

Another delicious salad in the tuna salad box. It is prepared in layers, and each layer is not lubricated with dressing, as usual, but the ingredients are pre-mixed with it before being placed in the molding ring. Apples and pomegranates add a special zest to the salad.

To prepare a puff fish salad with pomegranate, you need to take chicken eggs, onions, canned tuna, hard cheese, sour apples (Antonovka variety), half a pomegranate, black pepper, salt, sour cream and mayonnaise.

Peel the onion and chop very finely.

Pour boiling water over the onion for 2 minutes (to reduce bitterness), rinse with cold water and squeeze.

Combine sour cream and mayonnaise, mix thoroughly and divide into 5 equal parts.

Add a fifth of the dressing to the onion and stir.

Put the molding ring on a plate and put the onion in an even layer.

Mash the fish pulp (without pouring) with a fork.

Put one fifth of the dressing back in the fish and stir.

Put the fish mass in an even layer on top of the onion in the forming ring.

Boil the eggs for 10 minutes, counting from the beginning of the boil of the liquid, put them in cold water, dry, peel, cool and chop.

Mix eggs with a serving of dressing.

Place eggs in a ring and spread evenly over the fish.

Peel and seed apples and grate on a coarse grater.

Stir apples immediately with a serving of dressing.

Spread apples over eggs.

Grate the cheese on a medium grater.

Sprinkle the salad with grated cheese.

Sprinkle the top of the salad with pomegranate seeds.

Carefully remove the molding ring, decorate the salad as you like and refrigerate for 3-4 hours.

Enjoy your meal!