1. SCANDINAVIAN SNACK CAKE

INGREDIENTS:

● 2-3 round loaves of white bread (can be replaced with tortillas).

● 600 g curd cheese

● 400 g fat sour cream

● 3-4 tbsp. l. delicious mayonnaise

● 4 hard boiled eggs

● 250-300 g of smoked red fish (chum salmon, pink salmon)

● 1 bunch of green onions

● 1 bunch dill

● cream as needed

To decorate the top of the cake:

● boiled large shrimp (several pieces)

● slices of smoked or salted salmon

● 4-5 hard boiled eggs

● cod or herring roe

● 1-2 cucumbers

● dill, parsley

COOKING:

Cut off the top of the loaves so that the remaining parts are approximately the same diameter (the top is not needed). Carefully cut off the crust from the bread. Cut the loaves into slices about 1 cm thick.

Let's prepare the cream. To do this, mix cottage cheese, sour cream and mayonnaise in a large bowl. Season with pepper. Mix well. If the mass is too dense, you can add a little cream so that it spreads easily (I did not need cream).

Set aside a little cream in order to grease the sides of the cake, and 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. We begin to collect the cake. The first layer is generously smeared with egg cream.

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

Lubricate the sides of the cake with the cream that we set aside earlier. In this form, it can be allowed to brew in the refrigerator from 30 minutes to 2 hours, but this is not necessary.

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

2. Salad "INSPIRATION"

Spread in layers, each layer under mayonnaise, salt to taste.

● 1 layer - boiled beets (grate)

● 2 layer - boiled carrots (grate)

● 3rd layer - onion (cut into half rings and scalded with boiling water)

● 4 layer - ham (finely chopped)

● 5 layer - yolk (grate)

● 6 layer - pickled mushrooms (finely chopped)

● 7 layer - cheese (grate)

● 8 layer - protein (grate and cover the whole salad with it)

● Decorate with parsley, beetroot rose and carrot ribbons!

3. Salad "KREMLIN"

INGREDIENTS:

● 4 potatoes

● 2 carrots

● 250 g fresh cabbage

● 5 eggs

● 1 cup walnuts

COOKING:

Boil potatoes and eggs and peel. Cut potatoes into cubes. Separate boiled egg yolks from whites. Finely chop both yolks and whites (it’s convenient to just mash with a fork).

Finely chop the cabbage, salt, 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 collect our salad. Lay 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 out of juice. Mayonnaise.

5. Proteins. We do not grease with mayonnaise.

6. Nuts.

For a brighter taste, you can add a little crushed garlic to mayonnaise. It is better to let the salad stand for a couple of hours before eating, soak, cool and make friends with all the layers.

Cut and serve like a cake.

4. salad "PLEASANT TALK"

INGREDIENTS:

● Tuna - 1 can (185 gr.)

● corn - 200 gr.,

● tomatoes - 3 pcs.,

● cucumbers - 3 pcs.,

● beans (boiled) - 200 gr.,

● preferably leek (white part) - 1 pc. (can be replaced with onions - 1/2 pc.),

● bell pepper - 2 pcs.,

● parsley - 1 bunch,

● mayonnaise,

● salt - to taste.

COOKING:

Wash cucumbers, tomatoes, leek, dry. Cut cucumbers and tomatoes into cubes, leek into rings (finely chop the onion). Wash the bell pepper, cut out the seeds, rinse again, cut into cubes. Parsley wash, dry, finely chop or disassemble into leaves.

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

● beans, cover with mayonnaise,

● corn, cover with mayonnaise,

● tuna,

● leeks (or onions)

● parsley

● tomatoes (a little salt), cover with mayonnaise,

● bell pepper,

● cucumbers (a little salt).

Lubricate the top of the salad well with mayonnaise, decorate with a tomato rosette, 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 mushrooms

● salt

● mayonnaise or salted and spiced thick sour cream

For decoration:

● half a fresh cucumber

● 3 tbsp. l. well chopped walnuts

● sprig of parsley

● 1 cranberry

COOKING:

1. Boil the eggs until cooked, cool, peel and grate on a fine grater. Wash potatoes and carrots, boil until tender, cool and peel. Grate the carrots on a coarse grater, cut the potatoes into small cubes.

2. Wash mushrooms, dry, finely chop. Heat vegetable oil in a frying pan, fry the mushrooms (about 7 minutes), salt at the end of frying. Cool fried mushrooms.

3. Wash the prunes, dry well, cut into small cubes (if the prunes are too dry, pre-fill it with boiling water for 5-10 minutes). Grate the cheese on a fine grater, cut the smoked chicken into cubes, chop the walnuts.

Spread the salad on a dish in layers:

1. Carrots, salt a little, grease with mayonnaise (or sour cream)

2. Half cheese

3. Half grated eggs (2 pcs.)

4. Half a potato, salt a little, grease with mayonnaise

5. Half walnuts

6. Prunes

7. Smoked chicken, mayonnaise

8. Sauteed champignons

9. Leftover walnuts

10. The remaining potatoes, salt a little, grease 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.

Put the cake in the refrigerator for 4 hours to infuse, and serve.

6. Salad "With LOVE"

INGREDIENTS:

● Make salad in layers, each layer under mayonnaise.

● 1 crab meat cut into small pieces.

● 2 parsley, finely chopped,

● 3-protein grated,

● 4 boiled squids,

● 5-yolk on a grater,

● 6-caviar.

Salad garnish with shrimp

7. Salad "Little Red Riding Hood"

INGREDIENTS:

● onion (finely cut into cubes and boiled over)

● potatoes (cubed)

● chicken breast (preferably smoked or grilled)

● walnuts (finely grate or chop in a blender)

● carrots (boiled, cut into cubes)

● egg (mash or rub on a coarse grater)

● cheese

COOKING:

Lubricate each layer with mayonnaise, but not with a thick layer. Put pomegranate seeds on top. If I do it for a holiday, then I make letters or a drawing with grenades.

It is advisable to let the salad stand for at least an hour, so that the mayonnaise is soaked.

Enjoy your meal!

Ingredients:

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

To decorate the top of the cake:

boiled large shrimp (a few pieces)
slices of smoked or salted salmon
4-5 hard boiled eggs
cod or herring caviar
1-2 cucumbers
dill, parsley

Cooking method:

Cut off the top of the loaves so that the remaining pieces are about the same diameter (the top is not needed).
Carefully cut the crust off the bread. Cut the loaves into slices about 1 cm thick.
Let's prepare the cream. To do this, mix cottage cheese, sour cream and mayonnaise in a large bowl. Season with pepper.
Mix well. If the mass is too dense, you can add a little cream so that it spreads easily (I did not need cream).
Set aside a little cream in order 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.
We begin to collect the cake. The first layer is generously smeared with egg cream.
We put a second cake on it and grease with cream with fish.
We continue to fold and grease the cakes, alternating the fillings. The result was such a high cake of six layers.
Lubricate the sides of the cake with the cream that we set aside earlier. In this form, it can be allowed to brew in the refrigerator from 30 minutes to 2 hours, but this is not necessary.

2. Salad Inspiration

Spread in layers, each layer under mayonnaise, salt to taste.

1 layer - boiled beets (grate)
2 layer - boiled carrots (grate)
3 layer - onion (cut into half rings and scalded with boiling water)
4 layer - ham (finely chopped)
5 layer - yolk (grate)
6 layer - pickled mushrooms (finely chopped)
7 layer - cheese (grate)
8 layer - protein (grate and cover the whole salad with it)

Decorate with parsley, beetroot rose and carrot ribbons!

3. Salad "Kremlin"

Ingredients:

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

Cooking method:

Boil potatoes and eggs and peel. Cut potatoes into cubes. Separate boiled egg yolks from whites. Finely chop both yolks and whites (it’s convenient to just mash with a fork).
Finely chop the cabbage, salt, 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 collect our salad. Lay 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 out of juice. Mayonnaise.
5. Proteins. We do not grease with mayonnaise.
6. Nuts.
For a brighter taste, you can add a little crushed garlic to mayonnaise.
It is better to let the salad stand for a couple of hours before eating, soak, cool and make friends with all the layers.
Cut and serve like a cake.

4. Salad "Pleasant conversation"

Ingredients:

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

Cooking method:

Wash cucumbers, tomatoes, leek, dry. Cut 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.
Parsley wash, dry, finely chop or disassemble into leaves.
Drain the liquid from the corn and tuna, mash the tuna with a fork.

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

Lubricate the top of the salad well with mayonnaise, decorate with a tomato rosette, 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, cheese 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 st. l. vegetable oil for frying mushrooms
salt
mayonnaise or salted and spiced thick sour cream

For decoration:

half a fresh cucumber
3 art. l. well chopped walnuts
sprig of parsley
1 cranberry

Cooking method:

2. Wash mushrooms, dry, finely chop. Heat vegetable oil in a frying pan, fry the mushrooms (about 7 minutes), salt at the end of frying. Cool fried mushrooms.

Spread the salad on a dish in layers:

Carrots, a little salt, grease with mayonnaise (or sour cream)
half cheese
Half of grated eggs (2 pcs.)
Half a potato, a little salt, grease with mayonnaise
Half of walnuts
Prunes
Smoked chicken, mayonnaise
Fried champignons
Leftover walnuts
The remaining potatoes, salt a little, grease with mayonnaise
2 eggs
leftover cheese

Decorate the cake to your liking or as shown in the photo: cucumber strips, chopped walnuts, parsley leaves and cranberries. Put the cake in the refrigerator for 4 hours to infuse, and serve.

6. Salad "With love"

Make salad in layers, each layer under mayonnaise.

1 - chop the crab meat finely.
2 - parsley, finely chopped
3 - protein on a grater,
4 - boiled squid,
5 - yolk on a grater,
6 - caviar.

Decorate the salad with shrimps.

7. Salad "Little Red Riding Hood"

Ingredients:

onion (finely diced and boiled)
potatoes (cubed)
chicken breast (preferably smoked or grilled)
walnuts (finely grated or chopped in a blender)
carrots (boiled, cut into cubes)
egg (mashed or rubbed on a coarse grater)

Cooking

Lubricate each layer with mayonnaise, but not a thick layer.
Place pomegranate seeds on top. If I do it for a holiday, then I make letters or a drawing with grenades.
It is advisable to let the salad stand for at least an hour, so that the mayonnaise is soaked.

8. Sushi cake

Ingredients:

rice for sushi
Shrimps
Salmon, slightly salted
Crab meat
Avocado
fresh cucumber
Sesame
Parsley
Mayonnaise
Wasabi sauce
rice vinegar
Sugar
Nori sheet (optional)
Red caviar (optional)

Cooking method:

Boil rice like for sushi.
Making vinegar dressing for rice.
Vinegar at the rate of 1.5 tablespoons per glass of rice (rice groats);
Salt 1-1.5 tablespoons per glass of rice;
Sugar 1-1.5 tablespoons per glass (cereals).
Vinegar, salt, sugar mix and add to rice.
Mix with cutting movements.
Add sesame seeds to rice - to taste.
Prepare a thin omelet (2-3 omelets) from 1 egg and 1 yolk, adding a pinch of sugar and salt. Cut up the omelet.
Mix 1/4 of rice with chopped parsley.
Thinly slice the fish.
Crab meat (you can also crab sticks) to disassemble and fibers.
Cut the avocado thinly, sprinkle with lemon juice.
Boil shrimp and cut lengthwise - in half.
Mix mayonnaise with wasabi - to taste.
We line the form with cling film, slightly moisten it with water and vinegar.
We lay the layers (from the bottom): (lightly "tamp" the rice)

1 layer: shrimp
2 layer: scrambled eggs
3 layer: rice smeared with wasabi mayonnaise. Flatten and compact
4 layer: crab meat
5 layer: rice smeared with wasabi mayonnaise. Flatten and compact
6 layer: avocado
7 layer: rice mixed with finely chopped parsley. Flatten and compact
8 layer: salmon
9 layer: rice

Smooth and flatten well.

Close with cling film.

After 1 hour, remove the load, pull the cake out of the mold by pulling the ends of the film.

Turn over onto a plate with the shrimp layer up. Garnished with cucumber, cucumber and caviar on top, “tied” nori.

9. Salad "Cod liver under a fur coat"

Ingredients:

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

Cooking:

1. Boil carrots and potatoes in their skins. Hard boil eggs.

2. Lettuce 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, rub on a coarse grater;
5th layer: cut prunes into strips;
6th layer: egg white, rub on a coarse grater;
7th layer: crumble the egg yolk

3. Decorate with greens.

4. Before serving, put the salad in the refrigerator for 3 hours.

10. Sushi cake "3 eggs"

Ingredients:

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

Cooking method:

Cook the sushi rice according to package instructions. In a glass, stir the vinegar, sugar and salt, pour the resulting mixture into the rice and mix with a wooden spatula with cutting movements. We 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 salt, sugar, pepper lightly and mix. Beat the eggs, salt, pepper and fry thin egg pancakes, which are subsequently cut into thin strips. If you like it spicier, then 4 tbsp. mayonnaise can be mixed with 1 tsp. wasabi.
Cut out circles from nori sheets in the shape in which we will lay the sushi cake.
Divide the cooled rice into 4 equal parts. We grease a detachable cake mold (18 cm) with odorless sunflower oil, lay it out in layers: shrimp, rice, mayonnaise (we coat), nori, avocado, rice, mayonnaise, nori, salmon, rice, mayonnaise, nori, egg pancake, rice, mayonnaise , nori. Press everything 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 dish, remove the sides, remove the bottom of the mold, lay out the caviar, parsley leaves, put nori in a circle, sprinkle with sesame seeds. When a piece of cake is already on a plate, pour soy sauce.

Salad cake is a beautifully decorated dish that will decorate any menu with its excellent taste and original presentation. Such a dish is prepared from a variety of ingredients, combining various vegetables, seafood, dressings and meat. Spread the salad cake without fail in layers, combining them with various sauces.

A beautiful and clear shape of the cake can be given using a round or square shape.

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

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

A dish as simple as salad cake can be easily prepared in your own home kitchen. Such a serving of salad will certainly surprise guests and delight with the delicious taste of such, at first glance, an ordinary snack. By adhering to the nuances and secrets of cooking, you can easily master the simple technique of creating this delicious and original salad cake.

How to cook salad cake - 15 varieties

Snack salad-cake "Monastic hut"

This tasty and original appetizer is very similar in appearance to the well-known sweet pastries, but is made from ordinary crab sticks. This dish is a good addition to any holiday.

Ingredients:

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

Cooking:

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

Mix grated cheese with dill, mayonnaise and chopped garlic.

Stuff the dried crab sticks with the stuffing.

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

Pour the finished "hut" with cheese.

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

Delicious, delicate and very simple snack cake for the festive table.

Ingredients:

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

Cooking:

Chop tomatoes and crab into pieces.

Grate the eggs separately on the whites and yolks.

Form a cake, layering all layers with mayonnaise.

Put in balls: tomatoes, crab pieces, a layer of protein, yolks and grated cheese.

Delicate, hearty and low-calorie dish will be a good option for dinner or breakfast.

Ingredients:

Eggs - 7 pcs.
Dill - to taste
Curd - 300 g
Turkey breast - 1 pc.
Sour cream - 4 tablespoons
lettuce leaves - bunch

Cooking:

Separate two proteins and mix with two whole eggs. Whisk well and bring to taste. Fry pancakes.

Shred boiled breast. Grate 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. Lay out the protein pancake and spread the curd filling. Arrange the chicken pieces on the pancake and cover with lettuce. Repeat the action until the dish is complete.

Cake-salad "Dream"

A very tasty and chic dish will set off the taste of main dishes and vegetable snacks.

Ingredients:

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

Cooking:

Turn nuts into crumbs. Boiled chicken and prunes cut into pieces.

Filter the orange.

Peel the shrimp and cut the eggs into cubes.

Put the salad in balls: chicken fillet, a layer of prunes, orange fillet, shrimp, a layer of eggs and nuts. Grease all layers, except for the nut layer, with yogurt.

Salad cake "Sushi"

Unusual and delicious sushi cake will definitely appeal to all seafood lovers.

Ingredients:

Mayonnaise - 3-4 tablespoons
Fresh cucumber or avocado - 1 pc.
Sushi rice - 2 cups
Sesame - 2-3 tablespoons
Wasabi - 1-2 tsp
Salted salmon - 200 g
Crab meat - 200 g
Egg - 2 pcs.

Cooking:

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

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

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

Lay the crabmeat over the eggs. Cover with rice and grease the layer with a mixture of wasabi and mayonnaise.

Put the cucumber and avocado, chopped into strips, on rice.

Put the rice back on the last layer.

Cover the salad with cling film smeared with vinegar and water. Leave for a couple of minutes, and then turn the cake-salad.

Decorate the dish with cucumbers and rolls of nori, rice and crab.

Salad cake "Kruglyash"

An interesting refreshing round salad will be a good snack to the table.

Ingredients:

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

Cooking:

Cut vegetables into mandala rings. Cut the ham into cubes.

Cut the eggs into circles. Grate a piece of cheese.

Mix mayonnaise, chopped parsley and yogurt.

Lay out the salad in layers: lettuce leaves and cucumbers, yogurt sauce, tomatoes and ham, yogurt sauce, radishes and eggs, sauce and cheese.

Snack "Napoleon"

A delicious and bright appetizer in the form of a salad-cake to your table!

Ingredients:

Mayonnaise - 100 g
Boiled carrots - 2 pcs.
Yeast-free puff pastry - 1 kg
Garlic - 2 cloves
Canned fish - 250 g
Boiled eggs - 4 pcs.
Cream cheese - 200 g
Green onion - 1 bunch

Cooking:

Bake puff pastry.

Break up the canned food with a fork.

Mix grated carrots with salt, garlic and mayonnaise.

Mix grated eggs with salt and mayonnaise.

Lubricate the cake with mayonnaise. Lay out half of the mass of the fish. Cover with crust.

Put the next layer of carrots and cover with baked dough.

Put the egg layer on top of the cake and also cover with puff cake.

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

Cover the lettuce cake with foil, place a small weight on top and leave overnight.

Then brush the dish with cream cheese. Sprinkle with puff crumbs from the scraps of cakes.

Decorate with a bow.

This meaty and very tasty appetizer is very satisfying 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.

Cooking:

Chop the boiled fillet, cucumber and ham into strips.

Grate eggs, boiled potatoes and cheese.

Dice the tomatoes.

Lay the cake in balls: potatoes, chopped ham, cucumber layer, eggs, chicken layer, tomatoes and cheese layer. Brush each layer of lettuce with yogurt.

Delicious and original dish is perfect for any meat dishes.

Ingredients:

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

Cooking:

Arrange lettuce leaves and herbs. Lubricate the plate with mayonnaise and lay out a layer of crackers.

Cover the cracker with mayonnaise and sprinkle with grated cheese.

Lubricate a layer of cheese with mayonnaise and lay out a layer of crackers.

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

Lubricate with mayonnaise and cover with crackers.

Spread the cracker with sauce and lay out the pieces of avocado.

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

Lubricate avocado with mayonnaise and cover with grated eggs.

Lubricate 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 lay out the salad in a specially shaped heart.

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.

Cooking:

Saute mushrooms with onions.

Cut all components into cubes.

Put 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 delicious and very simple dish will certainly conquer not only with its aroma, but also with delicious taste.

Ingredients:

Crab sticks - 600 g
Garlic - 3 teeth
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

Cooking:

Grate all the components of the salad, except for the cakes.

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. Lubricate the crust with sauce. Cover with the next cake and grease with sauce. Lay out the cucumbers and brush with the sauce.

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

Put the next cake, fluff it and put a layer of cheese.

Brush the cheese with the sauce and cover with the crust, brushing it with the sauce. Put the crab sticks and cover them with the last cake.

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

Cake-salad "Sunny"

Delicate and fragrant salad for the holidays.

Ingredients:

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

Cooking:

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

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

Cake-salad "Surprise"

An unusual and simple dish from the available ingredients is perfect for any feast.

Ingredients:

Onion - 1 pc.
Pollock caviar - 1 bank
Egg - 1-2 pcs.
Mayonnaise - to taste
Bread for toast
Carrots - 2 pcs.
Cheese "Philadelphia" - 1 bank

Cooking:

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

Mix caviar with mayonnaise.

Put a layer of caviar with mayonnaise on the first toast. Cover with bread and lay out a mixture of eggs and mayonnaise.

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

Sprinkle the finished dish with breadcrumbs.

Cake-salad "Vegetable"

Light and tasty salad is perfect for any feast.

Ingredients:

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

Cooking:

Boil and grate all vegetables.

Put the salad in balls: grated cucumber, potatoes, mayonnaise, onion with carrots, mayonnaise, grated eggs, cheese, mayonnaise, beets and mayonnaise.

Decorate to taste.

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

Ingredients:

Small onion - 1 pc.
Boiled egg - 5 pcs.
Cracker round - 400 g
Hard cheese - 150 g
Mayonnaise - 400 - 500 g
Canned fish - 1 pc.
Garlic - 3 teeth

Cooking:

Mix grated eggs with mayonnaise.

Mash the fish. Chop the onion.

Mix chopped garlic with mayonnaise and grated cheese.

Lay out a layer of crackers and cover it with egg mass.

Put the cracker and grease it with mayonnaise. Put a layer of fish in oil along with onions.

Cover with cracker, smearing it with mayonnaise. Lay out the cheese mass and finish the salad with a layer of crackers.

Lubricate the cake with mayonnaise and decorate.

Beautiful, festive salads are easy to arrange at home in a salad cake: with chicken, corn, meat - the fantasy is limitless!

The salad turns out to be hearty due to rice, chicken meat and eggs, at the same time pickled mushrooms give it a piquancy, tenderness - sweet corn, lightness - crab sticks, and slices of pineapple bring zest and sweet notes.

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

rice (boiled) - 1.5 tbsp.,
crab stick - 200 gr.,
corn (sugar, 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, Provence herbs). Cut the cooled meat into pieces and mix with sour cream and mayonnaise.

Cook the eggs until firm, 7 minutes. Then we cool them, free them from the shell and three on a grater.

We wash the rice, pour it with hot water and cook it until tender. Drain in a colander, cool and mix with sour cream and mayonnaise.

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

We put rice on the bottom and properly level the surface.

Cut the crab sticks into circles, mix with mayonnaise and lay out the next layer.

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

Spread finely chopped pickled mushrooms with sour cream.

Then a layer of eggs mixed with mayonnaise.

We put the cake-salad "Miracle Puff" for impregnation in a cold place (possible at night). We take the form.

Lay pineapple slices and herbs on top.

Recipe 2: Festive Potato Rose Cake Salad

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

Potatoes - 4-5 pieces
Vegetable oil - 250 ml

Boil carrots and eggs in advance. Grate carrots and 3 eggs on a coarse grater. Pickled cucumbers cut into cubes.

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

We cook rice in water where squids were cooked.

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

Carrot - half
Rice. Lubricate with mayonnaise
Eggs. Mayonnaise
Salted cucumbers
boiled squid

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

We send the Festive salad cake to the refrigerator for 3-4 hours. After impregnation, we take out the puff salad from the refrigerator, put a plate on top and turn it over. We remove the film.

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

Now it remains to decorate the salad cake with potato roses. While the salad is soaking, prepare the roses. They will decorate any salad, so take advantage!

Petals from young potatoes are fragile, so take a middle-aged one.

Peel raw potatoes. We cut into thin translucent circles-petals with a sharp knife, vegetable cutter or a special grater for vegetables 1-1.5 mm thick.

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

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

Now we collect our future roses.

We tightly wrap the bud with one petal clockwise, the other petal counterclockwise and fasten with a toothpick. I got a rose from 4 petals and 1 bud. Our roses should dry on a napkin for 5 minutes.

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

We spread the flowers on a napkin and lightly salt.

When the roses have cooled down a bit, take out the toothpicks. You need to rotate them around the axis so that they come out easier. Some of my toothpicks didn't want to come out so I left them. I don’t want to break a beautiful shape, and the guests will not be offended if they are warned about the sticks in the flowers)))

It turned out such chic and unusual roses that will decorate any holiday salad and surprise guests.

Roses will turn 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 the roses and decorate the salad with herbs and olives. Our delicious and delicious cake-salad Festive is ready!

Recipe 3: Salad Vegetable Cake with Pickles

The name of the salad "Vegetable Cake" was given for its preparation - vegetables are laid 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. This salad is not ashamed to put on the holiday table.

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

For sauce

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

For salad, boil vegetables and eggs in advance. Better to do it the night before. This is 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 later the salad does not quickly turn sour. This rule applies to all salads where boiled vegetables go.

Second, prepare the sauce. It is similar to tartare, but without the garlic. We combine sour cream and mayonnaise in a fairly deep bowl.

Separately, finely cut pickled cucumbers and greens. The finer you cut it, the softer the sauce will be.

We mix everything in a bowl. If the sauce turns out to be somewhat thick, then it can be slightly diluted with pickle from cucumbers.

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

The sauce is set aside, but not far and we are engaged in vegetables. First of all, peel and grate the potatoes on a coarse grater.

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

Spread a layer of sauce on top.

We do the same with beets - we clean them, three on a grater and put them in an even layer on top of the potatoes with the sauce. Pour the sauce over the beetroot as well.

The next layer is for the bow. We clean the onion, finely chop and lay on the beets. Drizzle with sauce.

Lay grated carrots on top of the onion. Drizzle with sauce.

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

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

When serving, it is better to attach a spatula, as for real cakes. It is convenient for her to put the salad on a plate and at the same time keep the layers in the salad.

Recipe 4, step by step: cracker snack cake

We present you the recipe for a delicious cracker salad cake. It is prepared simply and quickly. And the products used are the most affordable.

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 eggs, peel and chop. We mix them with mayonnaise.

Open the canned fish and mash it with a fork.

Finely chop the onion.

Three cheese and garlic on a fine grater. Add mayonnaise and mix everything.

Assemble the salad cake. Lay the crackers on a platter. We form a beautiful circle out of them. Then spread the egg mixture on top. Then crackers again 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 spread a layer of cheese. After that, put the cracker and coat with mayonnaise.

Decorate with the remaining egg. Separate the protein from the yolk and rub. Pour the yolk into the center, along the edges of the protein. Our salad cake is ready! Let soak in the refrigerator overnight.

Recipe 5, step by step: Salad Fish cake 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 of the layers.

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

Grate 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 crackers. I'll show you one photo of how we cover the layers of our salad toppings. Next, you will already know how to cover a layer of filling with a cracker.

Mash canned fish with a fork, if there is excess liquid in the mashed sardine, it does not need to be drained, it will soak our cracker. Add 1 tablespoon mayonnaise, mix well.

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

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

Spread an even layer of cheese. Top with 4th layer of crackers.

Lubricate our last 4th layer of crackers 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 a tender duck-shaped cracker. Sveta garnished this salad with a fresh cucumber.

Recipe 6: Waffle Cake Snack Cake (with photo)

Today we will prepare a waffle cake with cakes stuffed with herring, mushrooms and carrots. We will soak the cake with mayonnaise and sour cream sauce with the addition of garlic and dill. I won’t say that this recipe is quick, cooking a snack cake is quite a laborious task, although the cooking process itself is quite simple. Well, the result, of course, is worth the time spent - the dish turns out to be very tasty.

6 ready-made 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 yogurt
1-2 garlic cloves
handful of shelled walnuts
dill, parsley
salt pepper
vegetable oil

In the recipe, cakes with a diameter of 21 cm. I take the herring fillet ready. 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 should stand in the refrigerator overnight and soak well.

First, we will prepare three types of toppings and sauce, and then we will collect the cake and decorate it. We cut the first onion large enough and fry over low heat until transparent.

We clean half of a sweet and sour green apple from the skin and seeds. Hard boil the egg. We scroll the herring fillet, egg, fried onion and apple in a meat grinder.

We mix. The first filling for a snack cake from waffle cakes is ready. If the filling, for your taste, turned out to be too salty, you can add another boiled egg to it.

Cooking mushroom stuffing. The second onion is also lightly fried in vegetable oil.

We wipe the mushrooms with a damp cloth and cut into slices.

We spread the mushrooms in a pan with onions and fry over medium heat until the liquid has evaporated. Salt and pepper to taste.

Grind mushrooms with onions in a blender or in a meat grinder.

Mushroom stuffing is ready. Be sure to taste it, 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 softer quickly, you can pour 3-4 tbsp. l. water, cover the pan with a lid and simmer a little. Ready-made onions with carrots are slightly salted and peppered.

In theory, onions and carrots can also be chopped with a blender, but then the texture of the dish will be quite creamy. To avoid this, leave the onion with carrots as is.

Prepare the sauce for greasing 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 the sauce to the onions and carrots and mix.

Carrot filling is ready.

Now let's assemble the cake. We put the first waffle cake on the dish.

With the help of a silicone spatula, we grease it with a thin layer of sauce, trying so that the sauce does not clog too much into the cells of the cake.

We spread half of the herring pate on the cake.

We put the second cake on top, grease with sauce and distribute half of the carrot filling.

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

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

Now it remains only to decorate our cake. Actually, there is completely scope for your imagination. I use greens and toasted walnuts as a decoration, because their taste is just great 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 spread them around the cake. Fill the center with nuts.

We put the cake in the refrigerator, it will soak perfectly overnight. A snack cake made from waffle cakes is easily cut with a knife, and the soaked cakes become so soft and thin that they almost do not taste. The dish becomes more like an unusual layered 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 garnish. Roses are made from tomato skins.

The first layer is 1/3 of rice (or less), mayonnaise. Each layer is well crushed, tamped with a spoon.

Then half the eggs, mayonnaise.

Half crab sticks, mayonnaise.

1. SCANDINAVIAN SNACK CAKE.
2. Salad "INSPIRATION"
3. Salad "KREMLIN"
4. Salad "PLEASANT TALK"
5. Salad with smoked chicken, prunes and champignons
6. Salad "With LOVE"
7. Salad "Little Red Riding Hood"
8. SUSHI CAKE.
9. Salad "COD LIVER UNDER A FUR COAT"
10. Sushi cake "3 EGGS"

1. SCANDINAVIAN SNACK CAKE.
Ingredients
2-3 round loaves of white bread (can be replaced with tortillas).
600 g curd cheese
400 g fat sour cream
3-4 st. l. delicious mayonnaise
4 hard boiled eggs
250-300 g smoked red fish (chum salmon, pink salmon)
1 bunch green onions
1 bunch dill cream as needed
To decorate the top of the cake:
boiled large shrimp (a few pieces)
slices of smoked or salted salmon
4-5 hard-boiled eggs cod or herring roe
1-2 cucumber dill, parsley
Cooking method: Cut off the top of the loaves so that the remaining pieces are about the same diameter (the top is not needed). Carefully cut the crust off the bread. Cut the loaves into slices about 1 cm thick.
Let's prepare the cream. To do this, mix cottage cheese, sour cream and mayonnaise in a large bowl. Season with pepper. Mix well. If the mass is too dense, you can add a little cream so that it spreads easily (I did not need cream). Set aside a little cream in order 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. We begin to collect the cake. The first layer is generously smeared with egg cream. We put a second cake on it and grease with cream with fish. We continue to fold and grease the cakes, alternating the fillings. The result was such a high cake of six layers. Lubricate the sides of the cake with the cream that we set aside earlier. In this form, it can be allowed to brew in the refrigerator from 30 minutes to 2 hours, but this is not necessary. For decoration, carefully cut the eggs and cucumbers into circles. Slice cucumbers very thinly. Decorate the cake with shrimp, salmon slices, eggs, caviar to your liking. Cover the sides of the cake with slices of cucumbers. Our cake is ready.

2. Salad "INSPIRATION"
Spread in layers, each layer under mayonnaise, salt to taste.
1 layer - boiled beets (grate)
2 layer - boiled carrots (grate)
3 layer - onion (cut into half rings and scalded with boiling water)
4 layer - ham (finely chopped)
5 layer - yolk (grate)
6 layer - pickled mushrooms (finely chopped)
7 layer - cheese (grate)
8 layer - protein (grate and cover the whole salad with it)
Decorate with parsley, beetroot rose and carrot ribbons!

3. Salad "KREMLIN"
Ingredients:
-4 potatoes
-2 carrots
-250 g fresh cabbage
-5 eggs
-1 cup walnuts
-300 g mayonnaise
Cooking: Boil potatoes and eggs and peel. Cut potatoes into cubes. Separate boiled egg yolks from whites. Finely chop both yolks and whites (it’s convenient to just mash with a fork). Finely chop the cabbage, salt, 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 collect our salad. Lay 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 out of juice. Mayonnaise.
5. Proteins. We do not grease with mayonnaise.
6. Nuts.
For a brighter taste, you can add a little crushed garlic to mayonnaise. It is better to let the salad stand for a couple of hours before eating, soak, cool and make friends with all the layers. Cut and serve like a cake.

4. salad "PLEASANT TALK"
Tuna - 1 can (185 gr.)
- corn - 200 gr.,
- tomatoes - 3 pcs.,
- cucumbers - 3 pcs.,
- beans (boiled) - 200 gr.,
- preferably leek (white part) - 1 pc. (can be replaced with onions - 1/2 pc.),
- bell pepper - 2 pcs.,
- parsley - 1 bunch,
- mayonnaise,
- salt - to taste.
Recipe: Wash cucumbers, tomatoes, leeks, dry. Cut 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. Parsley wash, dry, finely chop or disassemble into leaves. Drain the liquid from the corn and tuna, mash the tuna with a fork. Spread the salad on a dish in layers: - beans, cover with mayonnaise, - corn, cover with mayonnaise, - tuna, - leeks (or onions) - parsley - tomatoes (salt a little), cover with mayonnaise, - Bulgarian pepper, - cucumbers (a little salt). Lubricate the top of the salad well with mayonnaise, decorate with a tomato rosette, 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 st. l. vegetable oil for frying champignons salt mayonnaise or thick sour cream salted and flavored with spices
For decoration:
half a fresh cucumber
3 art. l. well chopped walnuts
sprig of parsley
1 cranberry
Cooking:
1. Boil the eggs until cooked, cool, peel and grate on a fine grater. Wash potatoes and carrots, boil until tender, cool and peel. Grate the carrots on a coarse grater, cut the potatoes into small cubes.
2. Wash mushrooms, dry, finely chop. Heat vegetable oil in a frying pan, fry the mushrooms (about 7 minutes), salt at the end of frying. Cool fried mushrooms.
3. Wash the prunes, dry well, cut into small cubes (if the prunes are too dry, pre-fill it with boiling water for 5-10 minutes).
Grate the cheese on a fine grater, cut the smoked chicken into cubes, chop the walnuts.
Spread the salad on a dish in layers:
1. Carrots, salt a little, grease with mayonnaise (or sour cream)
2. Half cheese
3. Half grated eggs (2 pcs.)
4. Half a potato, salt a little, grease with mayonnaise
5. Half walnuts
6. Prunes
7. Smoked chicken, mayonnaise
8. Sauteed champignons
9. Leftover walnuts
10. The remaining potatoes, salt a little, grease with mayonnaise
11. 2 eggs
12. Remaining cheese Decorate the cake according to your taste or as shown in the photo: cucumber strips, chopped walnuts, parsley leaves and cranberries.
Put the cake in the refrigerator for 4 hours to infuse, and serve.

6. Salad "With LOVE"
Ingredients and preparation:
Make salad in layers, each layer under mayonnaise.
1 Crab meat cut into small pieces.
2 parsley, finely chopped
3-protein on a grater,
4 boiled squids,
5-yolk on a grater,
6 caviar. Salad garnish with shrimp

7. Salad "Little Red Riding Hood"
1. onion (finely cut into cubes and pour over with boiling water)
2. potatoes (cubed)
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 rub on a coarse grater)
7. cheese
Lubricate each layer with mayonnaise, but not a thick layer. Place pomegranate seeds on top. If I do it for a holiday, then I make letters or a drawing with grenades. It is advisable to let the salad stand for at least an hour, so that the mayonnaise is soaked.

8. SUSHI CAKE.
What you need:
Detachable form (I have a diameter of 17 cm)
Rice for sushi Shrimps Salmon, slightly salted Crab meat
Avocado
fresh cucumber
Eggs
Sesame
Parsley
Mayonnaise
Wasabi sauce
rice vinegar
Salt
Sugar
Nori sheet (optional)
Red caviar (optional)
Boil rice like for sushi. Making vinegar dressing for rice. Vinegar at the rate of 1.5 tablespoons per glass of rice (rice groats); Salt 1-1.5 tablespoons per glass of rice; Sugar 1-1.5 tablespoons per glass (cereals). Vinegar, salt, sugar mix and add to rice. Mix with cutting movements. Add sesame seeds to rice - to taste. Prepare a thin omelet (2-3 omelets) from 1 egg and 1 yolk, adding a pinch of sugar and salt. Cut up the omelet. Mix 1/4 of rice with chopped parsley. Thinly slice the fish. Crab meat (you can also crab sticks) to disassemble and fibers. Cut the avocado thinly, sprinkle with lemon juice. Boil shrimp and cut lengthwise - in half. Mix mayonnaise with wasabi - to taste. We line the form with cling film, slightly moisten it with water and vinegar. We lay the layers (from the bottom): (lightly “tamp down the rice”) 1st layer: shrimp 2nd layer: finely chopped omelet 3rd layer: rice smeared with wasabi mayonnaise. Smooth and compact 4th layer: crabmeat 5th layer: rice smeared with wasabi mayonnaise. Smooth and compact 6th layer: avocado 7th layer: rice mixed with finely chopped parsley. Smooth and compact Layer 8: salmon Layer 9: rice Smooth well and press down. Close with cling film. Put under oppression 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 is better to put it in the cold - then it will be better to cut the cake) After 1 hour, remove the load, pull the cake out of the mold by pulling the ends of the film. Turn shrimp side up on a plate. Garnished with cucumber, cucumber and caviar on top, "tied" nori.

9. Salad "COD LIVER UNDER A FUR COAT"
Would need:
1 jar (160 - 200 g) cod liver
2 medium potatoes
1 large carrot
3-4 eggs
2 green onion feathers
10-12 prunes
salt, pepper, mayonnaise.
Cooking:
1. Boil carrots and potatoes in their skins. Hard boil eggs.
2. Lettuce 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, rub on a coarse grater;
5th layer: cut prunes into strips;
6th layer: egg white, rub on a coarse grater;
7th layer: crumble the egg yolk
3. Decorate with greens.
4. Before serving, put the salad in the refrigerator for 3 hours.

10. Sushi cake "3 EGGS"
Ingredients:
-1 tbsp. rice for sushi
- 2 glasses of water
- 2 tablespoons rice vinegar
- 1 tsp Sahara
- 1 tsp salt
-3 eggs
- 200 g cooked peeled shrimp
- 150 g fresh or slightly salted salmon
- 1 ripe avocado
- 4 tablespoons mayonnaise
- 4 nori sheets
- 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:
Cook the sushi rice according to package instructions. In a glass, stir the vinegar, sugar and salt, pour the resulting mixture into the rice and mix with a wooden spatula with cutting movements. We leave to cool. Peel the avocado and cut into thin slices. We clean the shrimp. Cut salmon into thin slices. If the fish is fresh, then salt, sugar, pepper lightly and mix. Beat the eggs, salt, pepper and fry thin egg pancakes, which are subsequently cut into thin strips. If you like it spicier, then 4 tbsp. mayonnaise can be mixed with 1 tsp. wasabi. Cut out circles from nori sheets in the shape in which we will lay the sushi cake. Divide the cooled rice into 4 equal parts. We grease a detachable cake mold (18 cm) with odorless sunflower oil, lay it out in layers: shrimp, rice, mayonnaise (we coat), nori, avocado, rice, mayonnaise, nori, salmon, rice, mayonnaise, nori, egg pancake, rice, mayonnaise , nori. Press everything 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 dish, remove the sides, remove the bottom of the mold, lay out the caviar, parsley leaves, put nori in a circle, sprinkle with sesame seeds. When a piece of cake is already on a plate, pour soy sauce.