“Tsarsky” salad with red fish in the form of a roll

“Tsarsky” salad is a hearty appetizer for the holiday table. You can serve the salad in an original way by rolling it into a roll. To help the rolls keep their shape better, place them in the refrigerator to cool. You can wrap the salad in pita bread, then the shape will hold longer. Experiment with salad dressing—use Greek yogurt, low-calorie sour cream, or make homemade mayonnaise.

1. Calories
   114,97 kcal
2. Protein
   9,15 gram
3. Fat
   5,42 gram
4. Carbohydrates
   6,84 gram
5. ~ Time
   20 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Slightly salted pink salmon

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   250 g
2. Potato

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   3 pcs. = 360 g
3. Chicken egg

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   4 pcs. = 240 g
4. Carrot

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   3 pcs. = 300 g
5. Mayonnaise

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   to taste
6. Salt

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   to taste
7. Hard cheese

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   50 g

Steps:

1. 
   Boil potatoes and carrots in their skins, cool and peel. Hard boil the eggs, cool them with cold water and peel them. Prepare parchment paper.
2. 
   Prepare your ingredients. Pass carrots, potatoes and eggs through a grater with large teeth, cheese with fine ones. Cut the pink salmon into slices.
3. 
   Prepare a salad roll. Place carrots, potatoes, and eggs in long layers on a sheet of parchment. Lubricating each product with a small amount of mayonnaise. Add salt to taste. Distribute pink salmon slices on top, carefully roll into a roll, gradually removing the paper. Cut into small portions.
4. 
   Sprinkle “Tsarsky” salad roll with red fish with grated cheese before serving.