Ingredients:
1 can of canned pink salmon
2 potatoes in their skins
2 boiled carrots
1 hard-boiled egg
150g grated cheese
1 pickled or salted cucumber
250g champignon mushrooms
mayonnaise
vegetable oil
Preparation:
Mash the salmon (without skin and bones) with a fork, grate the potatoes and carrots, and chop the egg finely. Slice the mushrooms and fry them until cooked in vegetable oil (you can do this with a finely chopped onion). Cut the cucumber.
Layer the salad: salmon - carrots - potatoes - mushrooms - cucumber. Drizzle with mayonnaise, sprinkle with egg and cheese. If desired, the layers of the salad can be spread with a thin layer of mayonnaise.
