Description
A festive and elegant layered salmon salad called ‘Tender Velvet’ featuring silky layers of lightly salted diced salmon, hard-boiled eggs, fresh cucumbers, semi-hard cheese, and creamy mayonnaise, garnished with fresh dill. This salad is beautifully presented in a mold, chilled to perfection, and perfect for special occasions or sophisticated gatherings.
Ingredients
Scale
Salmon
- 200 g lightly salted salmon, finely diced
Eggs
- 4 pcs hard-boiled eggs, grated
Vegetables & Herbs
- 2 small fresh cucumbers, diced into small cubes or thin half-rounds
- Green onion, finely chopped, to taste
- Fresh dill for garnish
Dairy
- 120 g semi-hard cheese (such as Gouda or Edam), grated
Condiments
- 150 g mayonnaise (prepared in a piping bag or spoon for spreading and decoration)
Instructions
- Prep the Ingredients: Boil the eggs for approximately 10 minutes until hard-boiled. Cool them in cold water, peel, and grate finely. Grate the semi-hard cheese using a fine grater. Dice the fresh cucumbers into small cubes or thin half-rounds, then lightly pat dry with a paper towel to remove excess moisture. Finely chop the green onions. Dice the lightly salted salmon into small, even cubes. Prepare mayonnaise in a piping bag or a spoon to make spreading easier.
- Assembly (Layer by Layer): Place a round ring mold or a 15–18 cm springform pan on a clean white ceramic plate to get a perfect shape and symmetry. Begin layering the salad inside the mold.
- Layer 1: Spread an even layer of grated eggs inside the mold and press down lightly. Add a thin layer of mayonnaise on top.
- Layer 2: Mix the finely chopped green onion (optional) with grated cheese. Spread this mixture evenly as the second layer. Smooth the surface and add another thin layer of mayonnaise.
- Layer 3: Add a layer of diced cucumbers evenly on top of the cheese mixture. Do not add mayonnaise to this layer to maintain the crispness of the cucumbers.
- Layer 4: Spread another light layer of grated cheese or eggs (optional) and top it with a thin layer of mayonnaise.
- Layer 5 (Top Layer): Evenly layer the finely diced lightly salted salmon on top. Smooth the surface and gently press to compact the layers.
- Decoration: Use the mayonnaise in the piping bag to pipe a decorative criss-cross grid over the top of the salad. Place a small sprig of fresh dill in the center as a garnish.
- Chill & Serve: Refrigerate the salad for 1 to 2 hours to allow the flavors to meld together and the layers to set firmly. Remove from the mold carefully before serving.
- Presentation Tips: Serve the salad on a clean white ceramic plate. Wipe off any excess ingredients from the sides of the plate and present it on a light-colored kitchen surface such as white marble. For best photographic results, ensure the serving area is illuminated with bright, soft daylight.
Notes
- Using a round ring mold or springform pan helps in achieving neat, uniform layers.
- Patting the cucumbers dry prevents excess moisture, keeping the salad from becoming soggy.
- The mayonnaise layers add moisture and creaminess but can be adjusted for taste or dietary needs.
- Chilling the salad for at least an hour is important for flavor melding and firmer layers before serving.
- Optionally include or omit green onions and the fourth layer of cheese or egg to suit your preference.