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Layered salad with salmon, avocado and cottage cheese
Cooking time
20 min.
Number of portions
For 4 persons
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Ingredients
- 4 eggs (hard boiled)
- 180g of salted salmon fillet (or cold smoked)
- 180g of cottage cheese, 9% fat (we used the moist one, in square packs)
- 180g of semi-hard yellow cheese
- 180g of mayonnaise (we used Daumantų Karališkas, original flavour)
- 2 small avocados
- 1 red onion (medium size)
- 1 bunch of dill (or spring onion)
- 0,5 of a lemon
Method
- Roughly grate the cheese and eggs, but do not mix them together.
- Cut the salmon into small cubes.
- Cut the avocados in half, remove the pits, remove the flesh and cut into small cubes (~1-by-1 cm cubes), sprinkle with lemon juice.
- Chop the onion.
- Place the removable side ring (18–20 cm in diameter) of a baking pan on a plate.
- Layer the salad on the plate: half of the eggs, half of the cheese, a little mayonnaise on top, then salmon, onion, avocado, cottage cheese, then the remaining eggs, cheese and a little mayonnaise.
- Chop the greens finely and sprinkle the salad. Refrigerate for 1–2 hours.
- Before serving, put the blade of a knife in between the salad and the side of the baking pan ring, then swipe along the side of the ring and remove it.
