Royal Salad with Pink Salmon

Ingredients

1 can canned pink salmon

4 eggs

1 onion

25 g processed cheese

mayonnaise

7 olives

1 carrot

parsley

Boil and peel the eggs and carrots. Finely chop the onion and blanche it with boiling water to remove the bitterness. Finely grate the cheese and eggs. Layer the salad, adding salt and lightly brushing the layers with mayonnaise or sour cream:

Layer 1 - chopped pink salmon

Layer 2 - onion

Layer 3 - eggs

Layer 4 - grated cheese

Garnish the salad with thin slices of processed cheese, slices of black olives, a rose of thin slices of boiled carrots, and parsley.

Bon appétit!