Recipes for snack salads in the form of a cake. Recipes for snack salads in the form of a cake Cake salad snack recipe

Ingredients:

• Lightly salted salmon - 300 grams.
• Crab sticks - 150 grams.
• Eggs - 3 pcs.
• Potatoes - 1 pc.
• Carrots - 1 pc.
• Cream cheese - 100 grams.
• Gelatin - 10 grams.
• Mayonnaise - 4 tbsp. l.
• Salt.

Effective presentation

Every housewife tries to decorate the festive table effectively, inventing delicious dishes and decorating them in an original way. One of these unusual and beautiful appetizers can be called salad cake, which got its name because of its similarity to everyone’s favorite dessert.

A salad in the form of a cake can decorate any feast, taking center stage among holiday dishes. Not only does such a dish look spectacular, it tastes amazing regardless of the ingredients included in it.

All recipes for salad cakes differ only in composition, but the principle of preparing dishes is the same: the ingredients are laid out in layers, coating each with a thick sauce based on mayonnaise, sour cream, yogurt or cheese.

Salad cakes can be fruit, vegetable, meat or fish. The most famous salad of this type is liver cake, which every housewife has probably prepared at least once.

Layered salad cake is a rather high-calorie dish, and the preparation process is labor-intensive, so the appetizer is more suitable for a holiday table than for an everyday meal. But for a feast, cake salads are ideal; they can replace pastries or a hot dish, as they turn out to be very filling.

You can prepare a fish salad cake with salted or smoked salmon, trout, salmon, decorating it with seafood. Fried meat, chicken or mushrooms can also become the basis for such a dish, and olives, roses of boiled or fresh vegetables, mayonnaise designs, crackers, herbs, etc. are suitable for decoration.

In addition, cake salads can be sweet; such desserts look impressive, but are much lighter than traditional sweets. They are prepared from fruits, smearing the layers with sweet sour cream or yogurt sauce. You can add honey, dried fruits, nuts to this dessert, garnishing it with sweet cookies, fresh mint leaves, and bright berries.

Recipes with photos will help you prepare a salad-cake, and the result will delight everyone gathered at the table.

Preparation

Everyone should make a salad cake for the holiday at least once. For example, such a salad cake with red fish will sell with a bang, and guests will praise the culinary talent of the hostess for a long time and demand more.

1. Boil potatoes and carrots in salted water in advance. Peel the cooled vegetables and grate them.
2. Hard-boil the eggs, rinse them in cold water, remove the shells and separate the whites from the yolks, chopping them separately on a grater.
3. Chop the crab sticks very finely or grate them on a coarse grater. Leave one piece whole for decoration.
4. Soak gelatin in 100 ml of water for 20 minutes so that the granules swell. Then heat the bowl with gelatin, stirring the latter thoroughly until it is completely dissolved.
5. Combine soft cream cheese with mayonnaise, add gelatin, a little salt and mix the resulting cream thoroughly. The resulting cheese cream should be enough to coat each layer of salad. If necessary, you can increase the amount of cheese.

The salad cake, as in the photo, will be laid out upside down; for this you will need a deep salad bowl, which needs to be lined with cling film:

• Cut a piece of fish (you can use any red salmon instead of salmon) into thin wide slices, laying them evenly over the entire surface of the salad bowl, so that the pieces hang over the edges of the container.
• Evenly distribute 2-3 tablespoons of cheese cream along the bottom of the salad bowl. Place egg yolks on top of it. Apply another layer of cream, for which it is better to use a pastry syringe or bag.
• Place egg whites on top and cover with cheese cream again.
• Distribute the crab sticks evenly in the next layer, not forgetting to coat with cheese dressing.
• Place the grated potatoes and carrots in the next layers, covering each with cream.
• Tuck the pieces of fish protruding at the edges into the center of the salad, cover everything with cling film and put it in the refrigerator for several hours (preferably overnight) so that the cream hardens.
• Carefully turn the salad bowl with the prepared appetizer onto a flat dish and remove the film. Cut out stars or flowers from the crab stick you left earlier, unfold it, and decorate the fish cake with them.

Options

An interesting chicken salad cake with an unusual sweetish taste. The ingredients are laid out in round layers on a flat dish in the following order: chopped chicken fillet, prunes cut into strips, orange slices, boiled small shrimp.

Pour yoghurt over everything. Then add chopped boiled eggs, sprinkle with orange juice, sprinkle with crushed walnut kernels and pour over yogurt. Cool before serving.

Vegetable salad cake always turns out very bright, beautiful and has a juicy, rich taste. Vegetable salad-cake recipes often contain meat ingredients - chicken, ham, fried meat. Eggs and cheese help the snack keep its shape better and add softness and tenderness to the taste.

The following recipe for vegetable salad cake allows you to prepare a multifaceted and surprisingly tasty dish, using the simplest ingredients.

1. Boiled chicken, smoked ham and cucumbers should be cut into strips, boiled potatoes, eggs and cheese should be grated on a coarse grater.
2. Cut the peeled tomatoes into cubes.
3. Place the ingredients in layers on a flat dish, topping each with mayonnaise or yogurt:

Potatoes (can be salted)
. ham, cucumbers,
. chopped eggs,
. chicken fillet,
. tomatoes and cheese.

Additionally, you can lay out layers of grated radishes or green radishes, onions, and line the salad dish with leafy greens.

Another way to prepare a salad cake is layers in the form of pancakes; such snacks are similar to pies, they turn out to be filling and very tasty. This way you can prepare a zucchini salad cake.

The latter are grated, mixed with flour and egg, several pancakes are baked from the dough and stacked on top of each other. Each pancake should be topped with a sauce made from sour cream with mayonnaise, chopped herbs and chopped garlic.

In a similar way, prepare a salad cake with liver, to which fried onions, carrots, and spices are added.

By the way, to make the salad cake neat, when laying out the layers, it is best to use a removable cooking pan without a bottom. Small molds will help you make portioned mini-cakes.

Beautiful, festive salads can be easily prepared at home into a salad cake: with chicken, corn, meat - the imagination is limitless!

The salad turns out satisfying due to rice, chicken meat and eggs, at the same time, pickled mushrooms add piquancy to it, tenderness comes from sweet corn, lightness comes from crab sticks, and slices of pineapple add zest and sweet notes.

The salad is presented in the form of a cake, so all the ingredients are laid out in layers, already coated with sauce. It is interesting that one part of the products is lubricated with sour cream, the other with mayonnaise, and the third with both sour cream and mayonnaise. In order for the salad to be well soaked, it must be prepared in advance and kept in a cold place for 10-12 hours, and then, with pineapple slices and greens placed on top, served.

• rice (boiled) – 1.5 tbsp.,
• crab stick – 200 gr.,
• corn (sweet, canned) – 1 b.,
• mushroom (champignon, white, pickled) – 350 gr.,
• chicken egg (boiled) – 5 pcs.,
• meat (chicken, thigh) – 3 pcs.,
• pineapple (canned) – 1 b.,
• sour cream, mayonnaise.

At the preparatory stage, we wash the thighs, remove the skin, then cook until tender with spices (turmeric, herbes de Provence). Cut the cooled meat into pieces and mix with sour cream and mayonnaise.

Cook the eggs until firm for 7 minutes. Then we cool them, remove the shells and grate them.

Wash the rice, add hot water and cook until done. Place in a colander, cool and mix with sour cream and mayonnaise.

Now put a springform cake pan on the dish and lay out the layers of the dish in a certain order.

Place rice on the bottom and smooth the surface well.

Cut crab sticks into circles, mix with mayonnaise and spread in the next layer.

Then add the meat (with mayonnaise and sour cream).

Spread finely chopped pickled mushrooms with sour cream.

Then a layer of eggs mixed with mayonnaise.

Place the “Miracle Puff” cake-salad for soaking in a cold place (maybe overnight). We take off the form.

Place pineapple slices and greens on top.

Recipe 2: Holiday salad cake with potato roses

• Squid – 500 g
• Carrots – 2 pcs.
• Rice – 4 tbsp.
• Eggs – 7 pcs.
• Pickled cucumber – 1-2 pcs.
• Sweet and sour apple – 1-2 pcs or canned tuna – 150 g
• Mayonnaise – 250 g

• Potatoes - 4-5 pieces
• Vegetable oil - 250 ml

Boil the carrots and eggs in advance. Grate carrots and 3 eggs on a coarse grater. Cut the pickled cucumbers into cubes.

Wash the squid well and cook for 3 minutes in salted water with bay leaf. Cut the squid and apples into strips.

Cook the rice in the water where the squid was cooked.

Cover a deep salad bowl or small saucepan with film and lay out all the ingredients in layers.

• Carrots – half
• Rice. Lubricate with mayonnaise
• Eggs. Mayonnaise
• Salted cucumbers
• Boiled squid

• Apples. Mayonnaise. Instead of a layer of apples, you can add pickled onions (pour boiling water, cut into half rings, add salt, add sugar and a little vinegar, let cool). Or a layer of canned tuna - it's up to your taste!
• Carrots are the other half of the mass.

Place the Festive salad cake in the refrigerator for 3-4 hours. After soaking, take the puff salad out of the refrigerator, place a plate on top and turn it over. We remove the film.

We have 4 boiled eggs left. We will need proteins. Grate them on a fine grater and place them on top.

Now all that remains is to decorate the salad cake with potato roses. While the salad is soaking, prepare the roses. They will decorate any salad, so take them on board!

Petals from young potatoes turn out fragile, so take an older one.

Peel raw potatoes. Cut into thin translucent petal circles with a sharp knife, vegetable slicer or a special grater for vegetables with a thickness of 1-1.5 mm.

Cut 5-6 thicker slices for the central buds (3-4 mm).

Soak the petals of future roses with toothpicks in salted cold water (1 tsp per liter) for 2-3 hours. This will make them more pliable when picking roses. If toothpicks are not soaked in water, they will burn when frying.

Now we collect our future roses.

Wrap one petal tightly around the bud clockwise, the other petal counterclockwise and secure with a toothpick. I got a rose from 4 petals and 1 bud. Let our roses dry on a napkin for 5 minutes.

Heat the vegetable oil in a small cauldron and fry our roses. When lowered into the oil, bubbles will appear and the oil will hiss violently. It is better to fry each rose separately or two at a time, head down, for 2 minutes so that the petals all open. Continue on all sides, turning with forks, until golden brown.

Place the flowers on a napkin and lightly salt them.

When the roses have cooled a little, remove the toothpicks. You need to turn them around their axis to make it easier to come out. Some of my toothpicks did not want to come out, so I left them. I don’t want to break the beautiful shape, and the guests won’t be offended if you warn them about the sticks in the flowers)))

The result is such chic and unusual roses that will decorate any holiday salad and surprise guests.

Roses will turn out red if you color potatoes with beetroot juice. Flowers can also be prepared from turnips and beets.

Your imagination will tell you how to beautifully arrange roses and decorate the salad with herbs and olives. Our delicious and delicious Holiday salad cake is ready!

Recipe 3: Vegetable cake salad with pickles

The name “Vegetable Cake” salad was given for its preparation - vegetables are placed in layers and soaked in a delicious sauce, like cream between the layers in a real cake. When ready, the Vegetable Cake salad looks very beautiful - multi-colored, majestic, I would even say. It’s not a shame to put such a salad on the holiday table.

• Boiled potatoes – 5-6 medium pieces;
• Boiled beets - 2-3 medium pieces;
• Boiled carrots - 2 medium pieces;
• Onions - 1 pc.;
• Boiled chicken egg - 1-2 pcs.;
• Fresh cucumber for garnish.

For the sauce

• Pickled cucumbers - 2 pcs.;
• Mayonnaise - 100 gr.;
• Sour cream 10% - 150 gr.;
• Greens (dill and parsley)

For the salad, boil the vegetables and eggs in advance. It's better to do this the night before. That's the first thing.

Probably the most important thing in a salad is to boil the vegetables in advance. These are potatoes, beets and carrots. Vegetables should be cold so that the salad does not quickly turn sour. This rule applies to all salads that contain boiled vegetables.

Second, prepare the sauce. It's similar to tartare, but without the garlic. Combine sour cream and mayonnaise in a fairly deep bowl.

Separately, finely chop the pickled cucumbers and herbs. The finer you cut it, the more tender the sauce turns out.

Mix everything in a bowl. If the sauce turns out a little thick, you can dilute it a little with cucumber brine.

For those readers and cooks who are on a diet, mayonnaise and sour cream can be replaced with low-fat yogurt. The salad will be less calorie and more healthy.

We put the sauce aside, but not far away and do the vegetables. First of all, peel and grate the potatoes on a coarse grater.

We take a beautiful and large flat dish or plate. Place the grated potatoes in an even, flat layer.

Spread a layer of sauce on top.

We do the same with the beets - peel them, grate them and place them in an even layer on top of the potatoes with the sauce. We also pour the sauce over the beets.

The next layer is for the onions. We clean the onion, finely chop it and place it on the beets. Pour over the sauce.

Place grated carrots on top of the onion. Pour over the sauce.

The last layer is grated chicken eggs. We do not pour sauce over eggs.

You can decorate the sides of the salad with thinly sliced ​​fresh cucumber and olives and serve. In general, decorations are a matter of taste. Here you can fantasize as much as you like. This time I didn’t have olives and I only garnished with a cucumber.

When serving, it is better to use a spatula, as for real cakes. It makes it easy for her to put the salad on a plate and still keep the layers in the salad.

Recipe 4, step by step: snack cake salad made from crackers

We present to you a recipe for a delicious salad-cake made from crackers. It is prepared simply and quickly. And the products used are the most affordable ones.

• round cracker – 0.2 kg
• boiled egg – 3 pcs
• hard cheese – 0.1 kg
• canned fish in oil – 0.5 jars
• mayonnaise – 250 gr
• onion – 0.5 pcs.
• garlic – 2 cloves
• salt pepper

Boil the eggs, peel them and chop them. Mix them with mayonnaise.

Open the canned fish and mash it with a fork.

Chop the onion thoroughly.

Finely grate cheese and garlic. Add mayonnaise and mix everything.

Assembling the salad cake. Place crackers on a plate. We form them into a beautiful circle. Then place the egg mixture on top. Then again crackers and coat them with mayonnaise. Then we put in the fish. Sprinkle it with onions and cover with crackers. We also coat this layer with mayonnaise and lay out a layer of cheese. After that, put a cracker and coat with mayonnaise.

Decorate with the remaining egg. Separate the white from the yolk and grate. Pour the yolk into the center and the whites around the edges. Our salad cake is ready! Let soak in the refrigerator overnight.

Recipe 5, step by step: Fish cake salad with sardines

• 24 pcs. sandwich cracker (420 g),
• 4 hard-boiled eggs,
• 1 can of sardines in oil,
• 150 g hard cheese,
• 2 stalks of green onions,
• 2 cloves of garlic,
• mayonnaise - the amount is indicated in the recipe, in each layer.

Place a layer of crackers. I posted 6 pieces. For those who don't know what a sandwich cracker is, it's a saltine cracker that also comes in a variety of flavors.

Grate the egg whites on a medium grater, add 2 tablespoons of mayonnaise. Mix well.

Spread evenly over cracker layer.

Then cover the whites with a second layer of cracker. I'll show you one photo of how we layer the toppings on our salad. Next, you will already know how to cover the cracker layer of filling.

Mash the canned fish with a fork; if there is excess liquid in the mashed sardine, there is no need to drain it, it will soak our cracker. Add 1 tablespoon of mayonnaise, mix well.

Place the sardines on a cracker and sprinkle with finely chopped green onions. Cover with a layer of crackers.

Grate the hard cheese on a medium grater, add the garlic passed through a garlic press + 4 tablespoons of mayonnaise. Mix well.

Spread an even layer of cheese. Cover with the 4th layer of cracker.

Grease our last 4th layer of cracker with mayonnaise. I took 2 tablespoons, but I think you can take 3 tablespoons of mayonnaise. Sprinkle with coarsely grated yolks.

You can decorate at your discretion. I garnished with dill and delicate duck-shaped crackers. Sveta garnished this salad with fresh cucumber.

Recipe 6: snack cake made from waffle cakes (with photo)

Today we will prepare a waffle cake with cake layers filled with herring, mushrooms and carrots. We will soak the cake in a sauce made from mayonnaise and sour cream with the addition of garlic and dill. I won’t say that this recipe is quick; preparing a snack cake is quite a labor-intensive task, although the cooking process itself is quite simple. Well, the result, of course, is worth the time spent - the dish turns out very tasty.

• 6 prepared waffle cakes
• fillet of one large herring
• 250 g champignons
• 180-200 g carrots
• 3 medium onions (100 g each)
• 1 large boiled egg
• half a green apple
• 100 g cheese
• 150 g mayonnaise
• 150 g low-fat sour cream or yoghurt
• 1-2 cloves of garlic
• handful of shelled walnuts
• dill, parsley
• salt pepper
• vegetable oil

The recipe calls for a cake with a diameter of 21 cm. I take ready-made herring fillets. Instead of herring, you can take two cans of canned fish, very tasty with pink salmon. We prepare the cake the night before, because it needs to sit in the refrigerator overnight and soak well.

First, we will prepare three types of filling and sauce, and then we will assemble the cake and decorate it. Chop the first onion quite coarsely and fry over low heat until translucent.

Peel half a sweet and sour green apple, remove skin and seeds. Boil the egg hard. Grind the herring fillet, egg, fried onion and apple in a meat grinder.

Mix. The first filling for the wafer cake snack is ready. If the filling is too salty for your taste, you can add another boiled egg to it.

Prepare the mushroom filling. We also lightly fry the second onion in vegetable oil.

Wipe the champignons with a damp cloth and cut into slices.

Place the champignons in a frying pan with the onions and fry over medium heat until the liquid has evaporated. Salt and pepper to taste.

Grind the mushrooms and onions in a blender or meat grinder.

The mushroom filling is ready. Be sure to taste it and add salt if necessary. Cut the third onion into small cubes and fry in vegetable oil until light golden brown.

Add the carrots, grated on a coarse grater, mix and continue to fry over low heat until the carrots are soft. To make the carrots soft quickly, you can pour in 3-4 tbsp. l. water, cover the pan with a lid and simmer a little. Lightly add salt and pepper to the cooked onions and carrots.

In theory, you can also chop the onions and carrots in a blender, but then the texture of the dish will be completely creamy. To avoid this, leave the onions and carrots as is.

Let's prepare the sauce for greasing the waffle cakes. To do this, mix mayonnaise and sour cream (or natural yogurt), 1-2 chopped garlic cloves and a tablespoon of finely chopped dill. Lightly salt to taste.

Add two tablespoons of sauce to the onions and carrots and mix.

The carrot filling is ready.

Now we will assemble the cake. Place the first waffle layer on the plate.

Using a silicone spatula, coat it with a thin layer of sauce, being careful not to allow the sauce to clog too much into the cells of the cake.

Spread half of the herring pate on the crust.

Place the second cake layer on top, brush with sauce and distribute half of the carrot filling.

We also spread the sauce on the third cake layer and put half of the mushroom filling.

Repeat all the layers again. On the last, sixth, cake layer, place the remaining sauce on top of the mushroom filling and spread it over the surface with a spatula. We distribute cheese, grated on a fine grater, on top. Then we cut off a corner of any bag of mayonnaise, leaving a small hole, and apply a mayonnaise mesh in a spiral on top of the cheese.

Now all that remains is to decorate our cake. Actually, there is completely room for your imagination. I use greens and toasted walnuts as garnish because their flavor goes so well with the rest of the snack cake ingredients. So, fry a handful of peeled walnuts in a dry frying pan, stirring all the time.

Cool the nuts and chop them with a small knife.

Finely chop the parsley leaves and place them in a circle on the cake. Fill the center with nuts.

We put the cake in the refrigerator, it will soak perfectly overnight. A snack cake made from wafer cakes is easily cut with a knife, and the soaked cakes become so soft and thin that they are practically unnoticeable. The dish becomes more like an unusual puff salad.

Recipe 7: Layered Crab Cake Salad (step by step photos)

• a little more than half a glass of rice (boil)
• 200 g crab sticks (finely chopped)
• 1 b. canned corn
• 5 eggs (finely chopped)
• 1 onion (finely chopped)
• mayonnaise

Set aside some corn for decoration. And the roses are made from tomato skins

The first layer is 1/3 of rice (or less), mayonnaise. We crush each layer well and compact it with a spoon.

Then half the eggs, mayonnaise.

Half crab sticks, mayonnaise.

Salad cake is a beautifully decorated dish that will decorate any menu with its excellent taste and original presentation. This dish is prepared from a variety of ingredients, combining various vegetables, seafood, dressings and meat. The salad cake is always laid out in layers, combining them with various sauces.

You can give the cake a beautiful and clear shape using a round or square mold.

You can decorate the salad with seafood, carvings of vegetables and fruits, and herbs.

Very often, a snack salad-cake is prepared in the likeness of their famous sweet relatives - “Napoleon”, “Surprise” or “Monastery Hut”. In this case, a variety of pancakes, unleavened cakes or crackers are often used for the dish.

Such a simple dish as salad cake can be easily prepared in your home kitchen. Serving this salad this way will certainly surprise your guests and delight them with the delicious taste of this seemingly ordinary appetizer. By adhering to the nuances and secrets of cooking, you will easily master the simple technique of creating this delicious and original salad cake.

How to make salad cake - 15 varieties

Snack salad-cake "Monastic hut"

This tasty and original snack is very similar in appearance to the famous sweet pastries, but is made from ordinary crab sticks. This dish will complement any holiday well.

Ingredients:

• Dill - bunch
• Hard cheese - 100 g
• Crab sticks - 12 pcs.
• Garlic - 4 cloves
• Mayonnaise - 200 g

Preparation:

Roll crab sticks into strips. Place the finished strips in boiling water for a couple of minutes.

Mix grated cheese with dill, mayonnaise and chopped garlic.

Fill the dried crab sticks with the filling.

Lay out the finished sticks in the form of a pyramid, greasing each tier with mayonnaise.

Cover the finished “hut” with cheese.

Send the dish to steep in the refrigerator for a couple of hours.

Delicious, tender and very simple snack cake for the holiday table.

Ingredients:

• Mayonnaise - to taste
• Fleshy tomato - 2 pcs.
• Crab meat - packaging
• Cheese - 200 g
• Eggs - 5 pieces

Preparation:

Chop the tomatoes and crab into pieces.

Grate the eggs into whites and yolks separately.

Form a cake, sandwiching all layers with mayonnaise.

Place into balls: tomatoes, pieces of crab, a layer of white, yolks and grated cheese.

A tender, satisfying and low-calorie dish will be a good option for dinner or breakfast.

Ingredients:

• Eggs - 7 pcs.
• Dill - to taste
• Cottage cheese - 300 g
• Turkey breast - 1 pc.
• Sour cream - 4 tbsp.
• Lettuce leaves - bunch

Preparation:

Separate two whites and mix with two whole eggs. Beat well and bring to taste. Fry pancakes.

Shred the boiled breast. Grind the cottage cheese and add a little sour cream and chopped dill to it.

For piquancy and a more pronounced taste, you can add a little garlic.

Form a cake. Place the protein pancake and spread the curd filling. Place chicken pieces on the pancake and cover with lettuce leaves. Repeat the action until the dish is completely finished.

Cake salad "Dream"

A very tasty and chic dish that will perfectly complement the taste of main courses and vegetable appetizers.

Ingredients:

• Unsweetened yogurt - to taste
• Chicken breast - 150 g
• Orange - 1 pc.
• Prunes - 7-10 pcs.
• Shrimp (small) - 100 g
• Eggs - 1 pc.
• Walnuts - 4 tbsp. l.

Preparation:

Turn the nuts into crumbs. Cut the boiled chicken and prunes into pieces.

Peel the orange.

Peel the shrimp and cut the eggs into cubes.

Place salad into balls: chicken fillet, layer of prunes, orange fillet, shrimp, layer of eggs and nuts. Grease all layers except the nut layer with yogurt.

Salad cake "Sushi"

This unusual and delicious sushi cake is sure to please all seafood lovers.

Ingredients:

• Mayonnaise - 3-4 tbsp.
• Fresh cucumber or avocado - 1 pc.
• Sushi rice - 2 cups
• Sesame - 2-3 tbsp.
• Wasabi - 1-2 tsp.
• Lightly salted chum salmon - 200 g
• Crab meat - 200 g
• Egg - 2 pcs.

Preparation:

Prepare sushi rice by mixing it with sugar, vinegar and salt. Make pancakes from two raw eggs.

Cover the bottom of the salad bowl with film and grease it with a mixture of water and vinegar. Place chum salmon slices as the first layer.

Cover the fish with a layer of rice. Sprinkle with egg pancake.

Place crab meat strips on top of the eggs. Cover with rice and grease the layer with a mixture of wasabi and mayonnaise.

Place cucumber and avocado, chopped into strips, onto the rice.

Place the final layer of rice again.

Cover the salad with film coated with water and vinegar. Leave for a couple of minutes and then turn the salad cake over.

Garnish the dish with cucumbers and nori rolls, rice and crab.

Salad cake "Kruglyash"

An interesting, refreshing round salad will be a good appetizer for the table.

Ingredients:

• Yogurt - 100 g
• Cucumber - 150 g
• Ham - 120 g
• Cheese - 150 g
• Lettuce leaves - a bunch
• Mayonnaise - 100 g
• Tomato - 250 g
• Eggs - 3 pcs.
• Parsley - 5 g
• Radishes - 10 pcs.

Preparation:

Cut vegetables into rings on a mandalin. Chop the ham into cubes.

Cut eggs into circles. Grate a piece of cheese.

Mix mayonnaise, chopped parsley and yogurt.

Layer the salad: lettuce and cucumbers, yogurt sauce, tomatoes and ham, yogurt sauce, radishes and eggs, sauce and cheese.

Snack bar "Napoleon"

A tasty and bright appetizer in the form of a salad cake for your table!

Ingredients:

• Mayonnaise - 100 g
• Boiled carrots - 2 pcs.
• Puff pastry without yeast - 1 kg
• Garlic - 2 cloves
• Canned fish - 250 g
• Boiled eggs - 4 pcs.
• Cream cheese - 200 g
• Green onion - 1 bunch

Preparation:

Bake puff pastry cakes.

Mash the canned food with a fork.

Mix grated carrots with salt, garlic and mayonnaise.

Mix grated eggs with salt and mayonnaise.

Grease the crust with mayonnaise. Place half of the fish mass. Cover with cake.

Place carrots in the next layer and cover with baked dough.

Place an egg layer on top of the crust and also cover with puff pastry.

Place the last layer of the second half of the fish mass and cover with dough.

Cover the salad cake with film, place a small weight on top and leave overnight.

Then grease the dish with cream cheese. Sprinkle with puff pastry crumbs.

Decorate with onion.

This meaty and delicious appetizer is very filling and tasty. It is a good addition to a vegetable side dish.

Ingredients:

• Cheese - 150 g
• Ham - 300 g
• Eggs - 4 pcs.
• Potatoes - 3 pcs.
• Cucumber - 2 pcs.
• Chicken fillet - 300 g
• Unsweetened yogurt - to taste
• Tomatoes - 3 pcs.

Preparation:

Chop the boiled fillet, cucumber and ham into strips.

Grate eggs, boiled potatoes and cheese.

Dice the tomatoes.

Layer the cake with balls: potatoes, chopped ham, cucumber layer, eggs, chicken layer, tomatoes and cheese layer. Coat each tier of salad with yogurt.

A tasty and original dish that goes perfectly with any meat dish.

Ingredients:

• Greens - to taste
• Tuna - 100 g
• Eggs - 3 pcs
• Hard cheese - 100 g
• Cracker - 200 g
• Avocado - 1 pc.
• Mayonnaise - to taste

Preparation:

Place lettuce leaves and greens. Grease a plate with mayonnaise and place a layer of crackers.

Cover the cracker with mayonnaise and sprinkle with grated cheese.

Spread a layer of cheese with mayonnaise and place a layer of crackers.

Cover with mayonnaise and place a layer of tuna in oil.

Spread with mayonnaise and cover with crackers.

Coat the cracker with sauce and place the avocado pieces.

Be sure to water the avocado with citrus juice so that it does not lose color.

Coat the avocado with mayonnaise and cover with grated eggs.

Grease with mayonnaise and cover with grated yolk.

Cake salad "Heart"

An original and beautiful salad for the holiday.

For an unusual and sophisticated serving, you need to put the salad in a special heart-shaped form.

Ingredients:

• Boiled eggs - 6 pcs.
• Cucumbers - 1 pc.
• Boiled chicken breast - 350 g
• Champignons - 300 g
• Olives - for decoration
• Mayonnaise - 150 g
• Prunes - 200 g
• Onion - 1 pc.

Preparation:

Fry the mushrooms along with the onions.

Cut all components into cubes.

Place the dish in balls: chicken, mushrooms, a layer of eggs, a layer of cucumbers, prunes, and olives. Cover all layers except olives with mayonnaise.

A tasty and very simple dish will certainly captivate you not only with its aroma, but also with its delicious taste.

Ingredients:

• Crab sticks - 600 g
• Garlic - 3 cloves
• Wafer cakes - 1 pack
• Pickled cucumbers - 200 g
• Lemon juice - 1 tsp.
• Sour cream - to taste
• Eggs - 3 pcs.
• Mayonnaise - to taste
• Mustard - 1 tsp.
• Cheese - 150 g

Preparation:

Grate all salad ingredients except the crust.

Mix cheese with garlic. To dress the salad cake, mix 1:1 sour cream with mayonnaise and a spoonful of mustard.

Form a salad cake. Brush the crust with sauce. Cover with the next layer and spread with sauce. Place cucumbers and brush with sauce.

Cover with crust and brush with sauce. Cover the crust with eggs and brush with sauce.

Place the next layer of cake, coat it and add a layer of cheese.

Coat the cheese with the sauce and cover with the crust, brushing it with the sauce. Place the crab sticks and cover them with the last cake layer.

Decorate the salad with cheese balls and crab sticks, as well as herbs.

Cake salad "Sunny"

Delicate and aromatic salad for the holidays.

Ingredients:

• Greens - 2 tbsp.
• Chicken breasts - 2 pcs.
• Mayonnaise - 160 g
• Korean carrots - 200 g
• Hard cheese - 150 g
• Olives - 30 g
• Eggs - 5 pcs.
• Cracker - 200 g
• Cherry tomatoes - 100 g

Preparation:

Boil the brisket and eggs and chop into strips, setting aside two egg yolks. Cut tomatoes and olives into halves.

Form the cake in layers: chicken fillet, carrots, eggs and grated cheese. Grease all the balls with mayonnaise and cover with crackers. Brush the last layer with sauce and cover with yolk.

Cake salad "Surprise"

An unusual and simple dish made from affordable ingredients is perfect for any feast.

Ingredients:

• Onion - 1 pc.
• Pollock caviar - 1 jar
• Egg - 1-2 pcs.
• Mayonnaise - to taste
• Bread for toast
• Carrots - 2 pcs.
• Philadelphia cheese - 1 can

Preparation:

Roll out the toast bread. Cut off all the crusts from the bread.

Mix caviar with mayonnaise.

Place a layer of caviar with mayonnaise on the first toast. Cover with bread and add a mixture of eggs and mayonnaise.

Cover the egg layer with toast and add a layer of mayonnaise and carrots. Cover the carrots with bread and spread the entire salad cake with cheese.

Sprinkle the finished dish with bread crumbs.

Cake salad "Vegetable"

This light and tasty salad is perfect for any meal.

Ingredients:

• Eggs - 5 pcs.
• Beetroot - 2 pcs.
• Carrots - 2 pcs.
• Mayonnaise - to taste
• Potatoes - 2 pcs.
• Cheese - 100 g
• Onion - 1 pc.

Preparation:

Boil and grate all the vegetables.

Place the salad into balls: grated cucumber, potatoes, mayonnaise, onions with carrots, mayonnaise, grated eggs, cheese, mayonnaise, beets and mayonnaise.

Decorate to taste.

An interesting and beautiful dish for your table made from very simple ingredients!

Ingredients:

• Small onion - 1 pc.
• Boiled egg - 5 pcs.
• Round cracker - 400 g
• Hard cheese - 150 g
• Mayonnaise - 400 - 500 g
• Canned fish - 1 pc.
• Garlic - 3 cloves

Preparation:

Mix grated eggs with mayonnaise.

Mash the fish. Chop the onion.

Mix chopped garlic with mayonnaise and grated cheese.

Place a layer of crackers and cover it with egg mixture.

Lay out the cracker and spread it with mayonnaise. Place a layer of fish in oil along with onions.

Cover with cracker, greasing it with mayonnaise. Spread the cheese mixture and finish the salad with a layer of crackers.

Grease the cake with mayonnaise and decorate.

2. Salad "INSPIRATION"
3. Salad "KREMLIN"
4. Salad “PLEASANT TALK”

6. Salad “WITH LOVE”
7. Salad “LITTLE RED HID”
8. SUSHI CAKE.

10. Sushi cake “3 CAVIARS”

1. SCANDINAVIAN SNACK CAKE.

Ingredients
2-3 round loaves of white bread (can be replaced with flatbreads).
600 g curd cheese
400 g fat sour cream
3-4 tbsp. l. delicious mayonnaise
4 hard-boiled eggs
250-300 g smoked red fish (chum salmon, pink salmon)
1 bunch of green onions
1 bunch of dill
cream as needed

To decorate the top of the cake:
boiled large shrimp (several pieces)
slices of smoked or lightly salted salmon
4-5 hard-boiled eggs
cod or herring roe
1-2 cucumbers
dill, parsley

Cooking method:
Cut off the top of the loaves so that the remaining parts are approximately the same diameter (the top will not be needed).
Carefully cut the crust off the bread. Cut the loaves into layers approximately 1 cm thick.

Let's prepare the cream.
To do this, mix curd cheese, sour cream and mayonnaise in a large bowl. Season with pepper.
Mix well. If the mixture is too thick, you can add a little cream to make it spread easily (I didn't need cream).
Set aside a little cream to grease the sides of the cake, divide the rest into two equal parts

In the first part, add finely chopped eggs and finely chopped onion. Let's mix.
In the second part, finely chopped red fish and dill.
Let's start assembling the cake. Spread the first layer generously with egg cream.

Place the second cake layer on it and grease it with fish cream.
We continue to fold and grease the cakes, alternating the fillings. The result was a tall cake of six layers.

Grease the sides of the cake with the cream that we set aside earlier. In this form, you can let it sit in the refrigerator for 30 minutes to 2 hours, but this is not necessary.

For decoration, carefully cut eggs and cucumbers into circles. Slice the cucumbers very thinly. Decorate the cake with shrimp, salmon slices, eggs, caviar to your liking. Cover the sides of the cake with circles of cucumbers. Our cake is ready.

2. Salad "INSPIRATION"

Lay out in layers, each layer under mayonnaise, salt to taste.
1st layer - boiled beets (grate)
2nd layer - boiled carrots (grate)
3rd layer - onion (cut into half rings and scald with boiling water)
4th layer - ham (finely chopped)
5 layer - yolk (grate)
6th layer - pickled mushrooms (finely chopped)
7th layer - cheese (grate)
8th layer - protein (grate and cover the whole salad with it)
Garnish with parsley, beet rose and carrot ribbons!

3. Salad "KREMLIN"

Ingredients:
-4 potatoes
-2 carrots
-250 g fresh cabbage
-5 eggs
-1 cup walnuts
-300 g mayonnaise

Preparation:
Boil potatoes and eggs and peel. Cut the potatoes into cubes. Separate the boiled yolks from the whites of eggs. Finely chop both the yolks and whites (it’s convenient to just mash them with a fork).
Finely chop the cabbage, add salt and mix.
Fry the nuts, stirring constantly, in a dry frying pan until light golden brown. Cool and chop finely.
Grate raw carrots on a coarse grater.
Now we begin to assemble our salad. Lay out the ingredients on the dish in layers:
1. Potatoes. Lightly salt and grease with mayonnaise.
2. Carrots. Salt again and grease with mayonnaise.
3. Yolk and mayonnaise.
4. Cabbage, squeezed from juice. Mayonnaise.
5. Proteins. We do not lubricate with mayonnaise.
6. Nuts.
For a brighter taste, you can add a little crushed garlic to mayonnaise. It’s better to let the salad sit for a couple of hours before eating, soak, cool and become friends with all the layers.
Cut and serve like a cake.

4. “PLEASANT TALK” salad

Tuna - 1 can (185 gr.)
+ corn - 200 gr.,
+ tomatoes - 3 pcs.,
Show in full..
+ cucumbers - 3 pcs.,
+ beans (boiled) - 200 gr.,
+ preferably leek (white part) - 1 pc. (can be replaced with onions - 1/2 pcs.),
+ bell pepper - 2 pcs.,
+ parsley - 1 bunch,
+ mayonnaise,
+ salt - to taste.

Recipe:
Wash cucumbers, tomatoes, leeks and dry. Cut the cucumbers and tomatoes into cubes, leeks into rings (finely chop the onion).

Wash the bell pepper, cut out the seeds, rinse again, cut into cubes. Wash the parsley, dry it, finely chop it or separate it into leaves.

Drain liquid from corn and tuna and mash tuna with a fork.

- beans, cover with mayonnaise,
- corn, cover with mayonnaise,
- tuna,
- leeks (or onions)
- parsley
- tomatoes (salt a little), cover with mayonnaise,
- bell pepper,
- cucumbers (salt a little).

Lubricate the top of the salad well with mayonnaise, garnish with a tomato rose, leek and parsley leaves.
To soak the salad, it is advisable to put it in the refrigerator for an hour.

5. Salad with smoked chicken, prunes and champignons

Ingredients:
smoked chicken - 400 g
prunes - 100-150 g
walnuts - 100 g
carrots - 2 pcs.
potatoes - 4 pcs.
eggs - 4 pcs.
cheese (hard) - 300 g
champignons - 250 g
1 tbsp. l. vegetable oil for frying champignons
salt
mayonnaise or thick sour cream, salted and flavored with spices

For decoration:
half a fresh cucumber
3 tbsp. l. finely chopped walnuts
sprig of parsley
1 cranberry

Preparation:
1. Boil the eggs until tender, cool, peel and grate on a fine grater. Wash the potatoes and carrots, boil until tender, cool and peel. Grate the carrots on a coarse grater, cut the potatoes into small cubes.
2. Wash the champignons, dry them, chop finely. Heat vegetable oil in a frying pan, fry the champignons (about 7 minutes), add salt at the end of frying. Cool the fried champignons.
3. Wash the prunes, dry them well, cut into small cubes (if the prunes are too dry, first pour boiling water over them for 5-10 minutes). Grate the cheese on a fine grater, cut the smoked chicken into cubes, chop the walnuts.
Lay the salad on a plate in layers:
1. Carrots, add a little salt, grease with mayonnaise (or sour cream)
2. Half cheese
3. Half grated eggs (2 pcs.)
4. Half a potato, add a little salt, spread with mayonnaise
5. Half walnuts
6. Prunes
7. Smoked chicken, mayonnaise
8. Fried champignons
9. Leftover walnuts
10. Remaining potatoes, add a little salt and spread with mayonnaise
11. 2 eggs
12. Leftover cheese
Decorate the cake to your liking or as shown in the photo: cucumber strips, chopped walnuts, parsley leaves and cranberries. Place the cake in the refrigerator for 4 hours to set and serve.

6. Salad “WITH LOVE”

Ingredients and preparation:

Make the salad in layers, each layer under mayonnaise.
Finely chop 1 crab meat.
2 parsley, finely chopped
3-protein on a grater,
4-boiled squid,
5-yolk on a grater,
6-caviar.

Decorate the salad with shrimp

7. Salad “LITTLE RED HID”

1. onion (finely cut into cubes and pour over boiling water)
2. potatoes (diced)
3. chicken breast (preferably smoked or grilled)
4. walnuts (finely grate or grind in a blender)
5. carrots (boiled, cut into cubes)
6. egg (mash or grate on a coarse grater)
7. cheese

Lubricate each layer with mayonnaise, but not in a thick layer.
Place pomegranate seeds on top. If I make it for a holiday, I use pomegranates to make letters or a design.
It is advisable to let the salad stand for at least an hour so that the mayonnaise is saturated.

8. SUSHI CAKE.

What you will need:
Split pan (I have a diameter of 17 cm)
Rice for sushi
Shrimps
Salmon, lightly salted
Crab meat
Avocado
Fresh cucumber
Eggs
Sesame
Parsley
Mayonnaise
Wasabi sauce
Rice vinegar
Salt
Sugar
Nori sheet (optional)
Red caviar (optional)

Cook rice as for sushi.
Making a vinegar dressing for rice.
Vinegar at the rate of 1.5 tablespoons per glass of rice (rice cereal);
Salt 1-1.5 tablespoons per glass of rice;
Sugar 1-1.5 tablespoons per glass (cereals).

Mix vinegar, salt, sugar and add to rice.
Mix with cutting movements.
Add sesame seeds to rice - to taste.
Prepare a thin omelette (2-3 omelettes) from 1 egg and 1 yolk, adding a pinch of sugar and salt. Cut the omelette.
Mix 1/4 of the rice with chopped parsley.
Thinly slice the fish.
Crab meat (you can also use crab sticks) to disassemble the fibers.
Slice the avocado thinly and sprinkle with lemon juice.
Boil the shrimp and cut them in half lengthwise.
Mix mayonnaise with wasabi - to taste.

Line the mold with cling film, lightly moisten it with water and vinegar.
Lay the layers (from below): (lightly “tamp” the rice)

1st layer: shrimp
2nd layer: finely chopped omelette
3rd layer: rice, greased with wasabi mayonnaise. Level and compact
4th layer: crab meat
5th layer: rice, greased with wasabi mayonnaise. Level and compact
6th layer: avocado
Layer 7: rice mixed with finely chopped parsley. Level and compact
8 layer: salmon
9th layer: rice
Flatten and press down well.
Cover with cling film.
Place under pressure for about 1 hour. (The author suggests not putting it in the refrigerator so that the rice does not harden. But it seems to me that it’s better to put it in the refrigerator - then it will be better to cut the cake)
After 1 hour, remove the weight and remove the cake from the mold by pulling the ends of the film.
Invert onto a plate, shrimp layer side up.
Garnished with cucumber, cucumber and caviar on top, and tied with nori.

9. Salad "COD LIVER UNDER A FUR COAT"

Required:
· 1 jar (160 - 200 g) cod liver
· 2 medium potatoes
· 1 large carrot
· 3-4 eggs
· 2 green onions
· 10-12 prunes
· salt, pepper, mayonnaise.

Preparation:
1. Boil carrots and potatoes in their skins. Boil the eggs hard.
2. The salad is laid out in layers. Spread a little mayonnaise on each layer:
1st layer: potatoes, grate on a coarse grater;
2nd layer: cod liver without oil, mash with a fork (do not coat this layer with mayonnaise);
3rd layer: finely chop the onion;
4th layer: carrots, grate on a coarse grater;
5th layer: cut the prunes into strips;
6th layer: egg white, grate on a coarse grater;
7th layer: crumble the egg yolk
3. Decorate with greenery.
4. Before serving, put the salad in the refrigerator for 3 hours.

10. Sushi cake “3 CAVIARS”

Ingredients:
-1 tbsp. rice for sushi
- 2 glasses of water
- 2 tbsp. rice vinegar
- 1 tsp. Sahara
- 1 tsp. salt
-3 eggs
- 200 g of prepared peeled shrimp
- 150 g fresh or lightly salted salmon
- 1 ripe avocado
- 4 tbsp. mayonnaise
- 4 sheets of nori
- 1 tsp. sesame
-soy sauce
-ginger
- parsley leaves for decoration
- 70 grams of three types of caviar (I have natural pike, pike dyed with black tea, red)

Recipe:

Boil sushi rice according to the instructions on the package. Stir vinegar, sugar and salt in a glass, pour the resulting mixture into the rice and stir with a wooden spatula using cutting movements. Leave to cool. Peel the avocado and cut into thin slices.
We clean the shrimp. Cut the salmon into thin slices. If the fish is fresh, then add salt, sugar, lightly pepper and mix. Beat the eggs, add salt and pepper and fry thin egg pancakes, which we subsequently cut into thin strips. If you like it spicier, then 4 tbsp. mayonnaise can be mixed with 1 tsp. wasabi. From sheets of nori we cut out circles in the shape in which we will lay the sushi cake.
Divide the cooled rice into 4 equal parts. Grease a detachable cake pan (18 cm) with odorless sunflower oil, lay out in layers: shrimp, rice, mayonnaise (coat), nori, avocado, rice, mayonnaise, nori, salmon, rice, mayonnaise, nori, egg pancake, rice, mayonnaise , nori. Press everything down properly while laying and when the last layer is laid, cover with cling film and put in the refrigerator for at least an hour. Turn over onto a plate, remove the sides, remove the bottom of the mold, lay out caviar, parsley leaves, lay out nori in a circle, sprinkle with sesame seeds. When a piece of cake is already on the plate, pour in soy sauce.

If you are wondering what else to surprise your guests with, a snack cake or salad is exactly what you are looking for. This salad has many advantages: it will fit perfectly even on a holiday table; has excellent taste and is easy to prepare.

Ingredients:

• five chicken eggs;
• one jar of canned fish;
• half a kilo of unsweetened crackers;
• four pickled cucumbers;
• two cloves of garlic;
• 150 grams of hard cheese;
• 200 - 250 grams of mayonnaise;
• fresh onion greens.

Cake - snack salad. Step by step recipe

1. In boiled eggs, separate the yolks from the whites.
2. Grate hard cheese on a coarse grater.
3. Pass two cloves of garlic through a press.
4. Grated cheese, garlic, mayonnaise, combine and mix.
5. Then grate the egg whites separately (or you can mash them with a fork), combine them with mayonnaise and mix.
6. Cut pickled cucumbers into small cubes.
7. Remove the seeds from the canned food (if necessary) and mash with a fork.
8. We form the salad in the following sequence: ⅓ part of the cracker, protein, a little cracker, canned food, cucumbers, the remaining cracker, grated hard cheese with mayonnaise.
9. Garnish the salad with finely chopped chicken yolk and chopped green onions.
10. Place the salad in the refrigerator for 3 hours to soak.

The gently melting taste of the salad is simply mind-blowing. At first glance, this is an unusual combination of products, but the result will pleasantly surprise you.