Fish Salad with Crackers

Ingredients

250g salted crackers

1 can canned fish

1 red onion

4 eggs

150g cheese

1 clove garlic

mayonnaise

sugar

9% vinegar

salt

Finely chop the onion and marinate it in water with salt, sugar, and vinegar for 15-20 minutes. Drain the pink salmon, mash the fish with a fork, add the onion and mayonnaise.

Grate the cheese on a medium grater, squeeze in a clove of garlic, and mix with the mayonnaise. Peel the eggs, separate two yolks (reserve for the top layer), and grate the remaining eggs on a medium grater, lightly salt, and add the mayonnaise.

Arrange the salad in layers on a large plate or platter.

Layer 1: crackers; 

Layer 2: Egg filling;

Layer 3: Crackers;

Layer 4: Fish filling;

Layer 5: Crackers;

Layer 6: Cheese filling;

Layer 7: Crackers.

Next, spread the top layer of crackers with mayonnaise and sprinkle with finely grated egg yolks.

Garnish as desired. Let the salad sit for at least 2 hours at room temperature and 1 hour in the refrigerator. It's best to let it sit overnight.

Enjoy!