Gorgeous cake salad. Recipes for snack salads in the form of a cake. Snack salad-cake "Monastic hut"

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 HID”
8. SUSHI CAKE.
9. Salad "COD LIVER UNDER A FUR COAT"
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. Add finely chopped eggs and finely chopped onion to the first part. 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.
1 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 entire 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.,
- 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. Place 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, - bell peppers, - cucumbers (a little salt). 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. Remaining 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)
Sushi rice Shrimp 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 pan with cling film and lightly moisten it with water and vinegar. Lay the layers (from below): (press the rice slightly) 1st layer: shrimp 2nd layer: finely chopped omelette 3rd layer: rice smeared with wasabi mayonnaise. Level and compact 4th layer: crab meat 5th layer: rice, greased with mayonnaise and wasabi. Level and compact 6th layer: avocado 7th layer: rice mixed with finely chopped parsley. Level and compact 8th layer: salmon 9th layer: rice Level and press 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 is better to put it in the cold - then it will be better to cut the cake) After 1 hour, remove the weight, 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 seeds - 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.

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 pan.

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 the 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 last 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.

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.

1 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 entire salad with it)

Garnish with parsley, beet rose and carrot ribbons!

3. Kremlin salad

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 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. 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 pcs.),
bell pepper - 2 pcs.,
parsley - 1 bunch,
mayonnaise,
salt - to taste.

Cooking method:

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, coat 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, 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 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

Cooking method:

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:

Carrots, add a little salt, spread with mayonnaise (or sour cream)
Half cheese
Half grated eggs (2 pcs.)
Half a potato, add a little salt and spread with mayonnaise
Half walnuts
Prunes
Smoked chicken, mayonnaise
Fried champignons
Leftover walnuts
The remaining potatoes, add a little salt, spread 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. Place the cake in the refrigerator for 4 hours to set and serve.

6. Salad “With Love”

Make the salad in layers, each layer under mayonnaise.

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

Decorate the salad with shrimp.

7. Salad “Little Red Riding Hood”

Ingredients:

onion (finely cut into cubes and pour over boiling water)
potatoes (diced)
chicken breast (preferably smoked or grilled)
walnuts (finely grate or grind in a blender)
carrots (boiled, cut into cubes)
egg (mash or grate)

Preparation

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

Ingredients:

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

Cooking method:

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 pan with cling film and 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
6 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.

After 1 hour, remove the weight and remove the cake from the mold by pulling the ends of the film.

Turn over onto a plate with the shrimp layer facing up. Garnish with cucumber, top with cucumber and caviar, and tie with 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 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 eggs”

Ingredients:

1 tbsp. rice for sushi
2 glasses of water
2 tbsp. rice vinegar
1 tsp Sahara
1 tsp salt
3 eggs
200 g 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)

Cooking method:

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.

1. SCANDINAVIAN SNACK CAKE

INGREDIENTS:

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

● 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 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 caviar

● 1-2 cucumbers

● dill, parsley

PREPARATION:

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 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, 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. 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. Continue folding and greasing the cake layers, 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.

2. Salad "INSPIRATION"

Lay out in layers, each layer under mayonnaise, salt to taste.

● 1 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)

● 5th layer - yolk (grate)

● 6th layer - pickled mushrooms (finely chopped)

● 7th layer - cheese (grate)

● 8th layer - protein (grate and cover the entire 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

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 the 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

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 pcs.),

● bell pepper - 2 pcs.,

● parsley - 1 bunch,

● mayonnaise,

● salt - to taste.

PREPARATION:

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

Coat 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

● a sprig of parsley

● 1 cranberry

COOKING:

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.

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:

● 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”

INGREDIENTS:

● onion (finely cut into cubes and pour over boiling water)

● potatoes (diced)

● chicken breast (preferably smoked or grilled)

● walnuts (finely grate or grind in a blender)

● carrots (boiled, cut into cubes)

● egg (mash or grate on a coarse grater)

● cheese

PREPARATION:

Spread 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.

Bon appetit!

Salad "Festive".

The salad consists of boiled squid, fried honey mushrooms (any other mushrooms can be used) with onions, herbs, boiled eggs, boiled carrots, boiled rice, red caviar (or equivalent) and mayonnaise. Finely chop all ingredients, add salt to taste and season with mayonnaise. Place the salad on a dish in the following sequence: rice, mushrooms, squid, carrots, eggs, herbs, rice. Top the salad with herbs and caviar.

This is how I designed a salad in winter style - with cucumber trees, squirrel snow and boiled carrot sunshine
Today. The salad consists of boiled potatoes, fresh cucumber, sweet and sour apple, onion,
green peas, boiled eggs, boiled meat, boiled carrots and sour cream. Cut everything into cubes, mix, add salt and season with sour cream.

A herring under such a fur coat!

For the salad you will need onions - 3 pcs., carrots - 1 pc., boiled eggs - 2 pcs., a little hard cheese - 50 g., canned corn - 100 g., crab sticks - 100 g. and mayonnaise.
You need to chop and marinate 1 onion in advance. Grate the remaining onions and carrots and fry in oil. Chop all the ingredients, mix with pickled onions, salt and season with mayonnaise.

Salad "Mushroom"

Place the salad on a dish in layers: 1 - grate the boiled potatoes,
2 - fry honey mushrooms in oil along with onions,
3 - grate boiled carrots,
4 - grate the cheese,
5 - grate the eggs. Each layer is covered with mayonnaise.

Salad with smoked sausage

Boil carrots, beets, potatoes and grate them separately. Cut the sausage into strips. Finely chop the onion. Chop the pickled cucumbers as small as possible. Lay out the salad in layers: potatoes, cucumbers, mayonnaise, beets, mayonnaise, onions, carrots, mayonnaise, sausage, mayonnaise. Salt to taste. I also topped the salad with beets and decorated with mayonnaise and potato flowers.

Avocado salad.
For the salad, take 1 avocado, 1 sweet pepper, 100 g ham, olives. Peel the avocado and cut into cubes along with the pepper and ham. Cut the olives into rings.
Mix everything and season with salt and mayonnaise.

Cucumber.

The salad consists of fresh cucumber, boiled eggs, boiled meat, boiled potatoes, green peas, onions and mayonnaise. Cut everything into cubes, add salt, mix and season with mayonnaise. You can decorate the salad with thinly sliced cucumber and onion flowers.

Eggplant salad.

For the salad, take 2 medium eggplants, 2 onions, 200 gr. mushrooms - whichever ones you have (I have honey mushrooms), 2 cloves of garlic, mayonnaise. Cut the eggplants into strips and pour salted boiling water for 20 minutes, then drain, dry a little and fry in oil. Chop the onion and also fry in oil. Fry mushrooms with garlic.
Then cool everything and combine. Salt to taste. You can season it with a little mayonnaise.