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Salads

Trout and Ruby Cap Salad

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A stunning and festive layered red fish and vegetable salad, served individually in dessert bowls.

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Ingredients

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Method

1

Boil the vegetables and eggs.

2

Grate all the ingredients.

3

Layer them in bowls from bottom to beets, carrots, potatoes, trout, and eggs.

4

Brush all layers except the fish with a thin layer of mayonnaise.

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