North Pole Red Fish Salad

Ingredients

200 g lightly salted red fish

30 g red caviar

3 potatoes

15 g sesame seeds

1 bunch green onions

380 g mayonnaise

120 g olives

3 carrots

1 cucumber

3 g salted strips

1 pinch ground black pepper

1 pinch salt

1 clove garlic

80 g cheese

8 eggs

Cut the fish fillet into small cubes. Wash the cucumber and cut it into thin strips (cut it, not grate it, to prevent it from releasing juice).

Grate the hard cheese on a fine grater. Peel and coarsely grate the pre-boiled and cooled potatoes.

Chop the green onions. Grate 2 carrots (pre-boiled, peeled, and cooled) on a coarse grater. Set aside one boiled carrot for garnish.

Separate the egg whites from the yolks; finely grate the yolks. Grate the egg whites separately from the yolks (reserving the white of 1 egg for garnish).

Pour a small amount (less than half) of the grated egg whites into a separate bowl, add a tablespoon of mayonnaise and a crushed clove of garlic, and season with a little salt and pepper. Cover the bowl with plastic wrap and refrigerate for now—this mixture will later become the polar bear.

Assemble the salad. Place the potatoes as the first layer on a flat, wide plate. Drizzle the potato layer with mayonnaise and sprinkle lightly with ground black pepper.

Next, add the salted red fish. Top with chopped green onions. Drizzle with mayonnaise.

Next, add a layer of sliced cucumber. Drizzle with mayonnaise. Lightly salt. Next, add a layer of carrots with mayonnaise. Top the carrots with a layer of egg yolks. Drizzle with mayonnaise.

The final top layer is grated hard cheese. Trim the sides of the salad with a spatula and coat generously with mayonnaise. Cover the sides of the salad with grated egg whites, gently pressing the egg white layer onto the salad with your hand to ensure it adheres. Refrigerate the salad for 30-60 minutes to let it set.

 The salad should be decorated just before serving to prevent the penguins and bear from leaking, falling, or becoming soggy. So, take the grated egg whites with garlic and mayonnaise from the refrigerator, mix the egg whites together, and shape the bear's body (at least roughly), placing it on top of the salad.

Cut out the bear's nose, eyes, and claws from 1 olive, and ears from an egg white. The bear is ready! Now let's assemble the penguins. For three penguins, we'll need 6 pitted olives, boiled carrots (we used 3 in total, 2 were grated into the salad, and 1 was left over for garnish, so that's what we'll use), straws, and an egg white (from which we cut out the bear's ears).

Cut out the penguin parts from these ingredients, using the photograph as a guide. Assemble the penguins by piercing the carrot "legs" with a straw, then place the penguin "body" and "head" on the straw. Place the almost-finished penguins next to the bear on the salad.

Cut a fish out of a piece of carrot, make an eye out of a slice of olive, and place it next to the bear. Using a toothpick or matchstick, draw the penguins' eyes with mayonnaise. Make the pupils out of sesame seeds (black sesame is especially good for this purpose, although you can cut small pupils out of olives).

Garnish the salad with red caviar and sprinkle the sides with black sesame seeds.

Enjoy!