Crab salad with fish and olives

Step-by-step recipe

Step 1:

Prepare the base. Start by cutting the boiled potatoes into small cubes and placing them in a glass bowl. Add the mayonnaise and mix thoroughly.

Step 2:

Place the resulting mixture into a plastic layered salad mold.

Step 3:

Mash the fish with a fork and carefully spread it as the next layer on top of the potatoes.

Step 4:

Peel one hard-boiled egg, cut it into small cubes, and lay it in an even layer on top of the fish. Brush with mayonnaise.

Step 5:

Cut the olives into slices and distribute them evenly in the next layer.

Step 6:

Cut the boiled carrots into small cubes and place them on top of the olives. Spread with mayonnaise.

Step 7:

Cut the crab sticks into small cubes, place them in a glass bowl, add the mayonnaise, and mix thoroughly. Add this mixture as the next layer.

Step 8:

Peel the second boiled egg, cut it into small cubes, mix with mayonnaise and place it as the final layer on top of the crab sticks.

Step 9:

Carefully remove the plastic wrap. Garnish the salad with olives, if desired. Serve immediately or refrigerate for 15–20 minutes for a richer flavor.

Cooking tips

The main mistake is using too much mayonnaise. Add it gradually to prevent the salad from becoming too runny.
It is also important to chop all ingredients finely so that the salad does not fall apart.
Serve the salad as a tower, garnished with herbs or olives.

Step 7: (/storage/editor/recipe-1282/9NqBmfS16HX1bP02qp6ojeTE8aXzqfLl9tPopr0F.png) Cut the crab sticks into small cubes, place them in a glass bowl, add the mayonnaise and mix thoroughly. Apply this mixture as the next layer.

Step 8: (/storage/editor/recipe-1282/qI5qDUYnNpelg0lCNen2WUOildMixzJMFLh07XMy.png) Peel the second boiled egg, cut it into small cubes, mix with mayonnaise and place as a final layer on top of the crab sticks.

Step 9: (/storage/editor/recipe-1282/3UieUSytF3mdxuTHbBUGgIV6McZJzlHt747vv4ft.png) Carefully remove the plastic wrap. Garnish with olives, if desired. Serve immediately or refrigerate for 15–20 minutes for a richer flavor.

Cooking tips:

The main mistake is using too much mayonnaise. Add it gradually to prevent the salad from becoming too runny. It's also important to chop all the ingredients finely to prevent the salad from falling apart.

Serve the salad as a tower, garnished with herbs or olives.