Portions / number of persons: 6/8
Time of preparation: 20. minutes
Cook time: 0
Category: Hot and cold entries, fish and seafood
Difficulty: Easy
Introduction:
An inlet of little effort and much effect
Ingredients:
-400 Gr. salmon smoked in thin slices
-1 package of bread without crust
-400 Gr. mayonnaise
-1 Tin tuna in oil
-a handful of lettuce leaves
-2 boiled eggs
-100 Gr. beetroot Julienne (from jar)
For decoration:
-2 boiled eggs
-stuffed olives
-substitute for caviar
Instructions:
Cover a cake with wrap mold to facilitate the desmoldado.Sheathing walls and bottom with the slices of smoked salmon doing that stands out a bit at the edges.
From here it is to make bread (4) layers and layers of filling (3)
At the bottom of the mold put slices of bread without crust (fits a 2 and a half).
Make a mixture with 4 large mayonnaise cuharadas and crumbled tuna and put on the bread. A little push and put another layer of bread.
Put a filling of mayonnaise, chopped hard-boiled egg and the remains of salmon have been about lining the mold and spread on bread. Press and put bread again.
The third layer of filling is made with beetroot and mayonnaise. Just the cake with a layer of bread.
Finally press all the cake and the edges of salmon that sobresalian are that they are covering a little bread, thus to unmold it they were well set out below. Wrapped in paper film and minimum 4 or 5 hours to the refrigerator.
To serve you turn on one tray very carefully remove the film that had lined the inside of the mold and garnish with slices of hard-boiled egg, substitute for caviar and slices of olives stuffed.
Note: Fillings can vary according to taste, but always serve as cold as possible.