Fish salad with eggs, puffed.
1 tin / 250 g Salmon, canned in oil, mashed with fork
4 eggs, hard boiled (than separated whites and yolks)
2 onions, soaked in vinegar for hour and finely chopped.
150 g (5,3 oz) cheese, grated
250 g (8,8 oz) mayonnaise
parsley, dill chopped
1. Put in to the bowl first layer: grated eggs whites.
2. Spread chopped onion over grated eggs whites.
3. Arrange mashed salmon.
4. Arrange grated cheese over salmon.
5. Sprinkle with grated eggs yolks. Top with mayonnaise. Decorate with greenery.