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Layered Pink Salmon and Green Pea Salad
A classic layered salad featuring canned fish, crisp vegetables, and mayonnaise. Perfect for festive gatherings and best when allowed to chill so the flavors meld.
Ingredients
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COMPONENT to taste
- to taste
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Method
Drain the liquid from the canned pink salmon, flake the fish with a fork, and arrange it as the first layer on a serving platter.
Lightly brush the layer with a thin coat of mayonnaise.
Add finely diced red onion. Core the cucumbers to remove the seeds, dice them finely, and layer them next, seasoning with a pinch of salt if needed.
Dice the hard-boiled eggs or grate them coarsely, and place them over the cucumbers. Spread another light layer of mayonnaise on top.
Finish with a final layer of green peas distributed evenly.
Garnish the salad with fresh dill and refrigerate for 1 to 2 hours to let it set and soak through thoroughly.
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