Recipes for snack salads in the form of a cake. A selection of the best salad cake recipes that will always decorate your holiday table Salad cake recipe

Ingredients:

• 2-3 round loaves of white bread (can be replaced with tortillas).
• 600 g curd cheese
• 400 g fat sour cream
• 3-4 st. l. delicious mayonnaise
• 4 hard boiled eggs
• 250-300 g smoked red fish (chum salmon, pink salmon)
• 1 bunch green onions
• 1 bunch dill
• cream as needed

To decorate the top of the cake:

• boiled large shrimp (a few pieces)
• slices of smoked or salted salmon
• 4-5 hard boiled eggs
• cod or herring caviar
• 1-2 cucumbers
• dill, parsley

Cooking method:

1. Cut off the top of the loaves so that the remaining pieces are about the same diameter (the top is not needed).
2. Carefully cut the crust off the bread. Cut the loaves into slices about 1 cm thick.
3. Let's prepare the cream. To do this, mix cottage cheese, sour cream and mayonnaise in a large bowl. Season with pepper.
4. Mix well. If the mass is too dense, you can add a little cream so that it spreads easily (I did not need cream).
5. Set aside a little cream in order to grease the sides of the cake, divide the rest into two equal parts.
6. In the first part, add finely chopped eggs and finely chopped onion. Let's mix.
7. In the second part, finely chopped red fish and dill.
8. We begin to collect the cake. The first layer is generously smeared with egg cream.
9. We put a second cake on it and grease with cream with fish.
10. We continue to fold and grease the cakes, alternating the fillings. The result was such a high cake of six layers.
11. Lubricate the sides of the cake with the cream that we set aside earlier. In this form, it can be allowed to brew in the refrigerator from 30 minutes to 2 hours, but this is not necessary.

For decoration, carefully cut the eggs and cucumbers into circles. Slice cucumbers very thinly. Decorate the cake with shrimp, salmon slices, eggs, caviar to your liking. Cover the sides of the cake with slices of cucumbers. Our cake is ready.

2. Salad Inspiration

Spread in layers, each layer under mayonnaise, salt to taste.

• 1 layer - boiled beets (grate)
• 2 layer - boiled carrots (grate)
• 3 layer - onion (cut into half rings and scalded with boiling water)
• 4 layer - ham (finely chopped)
• 5 layer - yolk (grate)
• 6 layer - pickled mushrooms (finely chopped)
• 7 layer - cheese (grate)
• 8 layer - protein (grate and cover the whole salad with it)

Decorate with parsley, beetroot rose and carrot ribbons!

3. Salad "Kremlin"

Ingredients:

• 4 potatoes
• 2 carrots
• 250 g fresh cabbage
• 5 eggs
• 1 cup walnuts
• 300 g mayonnaise

Cooking method:

1. Boil potatoes and eggs and peel. Cut potatoes into cubes. Separate boiled egg yolks from whites. Finely chop both yolks and whites (it’s convenient to just mash with a fork).
2. Finely chop the cabbage, salt, mix.
3. Fry the nuts, stirring constantly, in a dry frying pan until light golden brown. Cool and chop finely.
4. Grate raw carrots on a coarse grater.
5. Now we begin to collect our salad. Lay the ingredients on the dish in layers:
   1. Potatoes. Lightly salt and grease with mayonnaise.
   2. Carrots. Salt again and grease with mayonnaise.
   3. Yolk and mayonnaise.
   4. Cabbage, squeezed out of juice. Mayonnaise.
   5. Proteins. We do not grease with mayonnaise.
   6. Nuts.
6. For a brighter taste, you can add a little crushed garlic to mayonnaise.
7. It is better to let the salad stand for a couple of hours before eating, soak, cool and make friends with all the layers.
8. Cut and serve like a cake.

4. Salad "Pleasant conversation"

Ingredients:

• tuna - 1 can (185 gr.)
• corn - 200 gr.,
• tomatoes - 3 pcs.,
• cucumbers - 3 pcs.,
• beans (boiled) - 200 gr.,
• preferably leek (white part) - 1 pc. (can be replaced with onions - 1/2 pc.),
• bell pepper - 2 pcs.,
• parsley - 1 bunch,
• mayonnaise,
• salt - to taste.

Cooking method:

1. Wash cucumbers, tomatoes, leek, dry. Cut cucumbers and tomatoes into cubes, leeks into rings (finely chop the onion).
2. Wash the bell pepper, cut out the seeds, rinse again, cut into cubes.
3. Parsley wash, dry, finely chop or disassemble into leaves.
4. Drain the liquid from the corn and tuna, mash the tuna with a fork.

Beans, cover with mayonnaise,
- corn, cover with mayonnaise,
- tuna,
- leeks (or onions)
- parsley
- tomatoes (a little salt), cover with mayonnaise,
- bell pepper,
- cucumbers (a little salt).

Lubricate the top of the salad well with mayonnaise, decorate with a tomato rosette, leek and parsley leaves.

To soak the salad, it is advisable to put it in the refrigerator for an hour.

5. Salad with smoked chicken, cheese and champignons

Ingredients:

• smoked chicken - 400 g
• prunes - 100-150 g
• walnuts - 100 g
• carrots - 2 pcs.
• potatoes - 4 pcs.
• eggs - 4 pcs.
• cheese (hard) - 300 g
• champignons - 250 g
• 1 st. l. vegetable oil for frying mushrooms
  salt
• mayonnaise or salted and spiced thick sour cream

For decoration:

• half a fresh cucumber
• 3 art. l. well chopped walnuts
• sprig of parsley
• 1 cranberry

Cooking method:

1. Boil the eggs until cooked, cool, peel and grate on a fine grater. Wash potatoes and carrots, boil until tender, cool and peel. Grate the carrots on a coarse grater, cut the potatoes into small cubes.

2. Wash mushrooms, dry, finely chop. Heat vegetable oil in a frying pan, fry the mushrooms (about 7 minutes), salt at the end of frying. Cool fried mushrooms.

3. Wash the prunes, dry well, cut into small cubes (if the prunes are too dry, pre-fill it with boiling water for 5-10 minutes). Grate the cheese on a fine grater, cut the smoked chicken into cubes, chop the walnuts.

Spread the salad on a dish in layers:

• Carrots, a little salt, grease with mayonnaise (or sour cream)
• half cheese
• Half of grated eggs (2 pcs.)
• Half a potato, a little salt, grease with mayonnaise
• Half of walnuts
• Prunes
• Smoked chicken, mayonnaise
• Fried champignons
• Leftover walnuts
• The remaining potatoes, salt a little, grease with mayonnaise
• 2 eggs
• leftover cheese

Decorate the cake to your liking or as shown in the photo: cucumber strips, chopped walnuts, parsley leaves and cranberries. Put the cake in the refrigerator for 4 hours to infuse, and serve.

6. Salad "With love"

Make salad in layers, each layer under mayonnaise.

1 - chop the crab meat finely.
2 - parsley, finely chopped
3 - protein on a grater,
4 - boiled squid,
5 - yolk on a grater,
6 - caviar.

Decorate the salad with shrimps.

7. Salad "Little Red Riding Hood"

Ingredients:

• onion (finely diced and boiled)
• potatoes (cubed)
• chicken breast (preferably smoked or grilled)
• walnuts (finely grated or chopped in a blender)
• carrots (boiled, cut into cubes)
• egg (mashed or rubbed on a coarse grater)

Cooking

1. Lubricate each layer with mayonnaise, but not a thick layer.
2. Place pomegranate seeds on top. If I do it for a holiday, then I make letters or a drawing with grenades.
3. It is advisable to let the salad stand for at least an hour, so that the mayonnaise is soaked.

8. Sushi cake

Ingredients:

• rice for sushi
• Shrimps
• Salmon, slightly salted
• Crab meat
• Avocado
• fresh cucumber
• Sesame
• Parsley
• Mayonnaise
• Wasabi sauce
• rice vinegar
• Sugar
• Nori sheet (optional)
• Red caviar (optional)

Cooking method:

1. Boil rice like for sushi.
2. Making vinegar dressing for rice.
3. Vinegar at the rate of 1.5 tablespoons per glass of rice (rice groats);
4. Salt 1-1.5 tablespoons per glass of rice;
5. Sugar 1-1.5 tablespoons per glass (cereals).
6. Vinegar, salt, sugar mix and add to rice.
7. Mix with cutting movements.
8. Add sesame seeds to rice - to taste.
9. Prepare a thin omelette (2-3 omelets) from 1 egg and 1 yolk, adding a pinch of sugar and salt. Cut up the omelet.
10. Mix 1/4 of rice with chopped parsley.
11. Thinly slice the fish.
12. Crab meat (you can also crab sticks) to disassemble and fibers.
13. Cut the avocado thinly, sprinkle with lemon juice.
14. Boil shrimp and cut lengthwise - in half.
15. Mix mayonnaise with wasabi - to taste.
16. We line the form with cling film, slightly moisten it with water and vinegar.
17. We lay the layers (from the bottom): (lightly "tamp" the rice)

1 layer: shrimp
2 layer: scrambled eggs
3 layer: rice smeared with wasabi mayonnaise. Flatten and compact
4 layer: crab meat
5 layer: rice smeared with wasabi mayonnaise. Flatten and compact
6 layer: avocado
7 layer: rice mixed with finely chopped parsley. Flatten and compact
8 layer: salmon
9 layer: rice

Smooth and flatten well.

Close with cling film.

After 1 hour, remove the load, pull the cake out of the mold by pulling the ends of the film.

Turn over onto a plate with the shrimp layer up. Garnished with cucumber, cucumber and caviar on top, “tied” nori.

9. Salad "Cod liver under a fur coat"

Ingredients:

• 1 jar (160 - 200 g) cod liver
• 2 medium potatoes
• 1 large carrot
• 3-4 eggs
• 2 green onion feathers
• 10-12 prunes
• salt, pepper, mayonnaise.

Cooking:

1. Boil carrots and potatoes in their skins. Hard boil eggs.

2. Lettuce is laid out in layers. Spread a little mayonnaise on each layer:

1st layer: potatoes, grate on a coarse grater;
2nd layer: cod liver without oil, mash with a fork (do not coat this layer with mayonnaise);
3rd layer: finely chop the onion;
4th layer: carrots, rub on a coarse grater;
5th layer: cut prunes into strips;
6th layer: egg white, rub on a coarse grater;
7th layer: crumble the egg yolk

3. Decorate with greens.

4. Before serving, put the salad in the refrigerator for 3 hours.

10. Sushi cake "3 eggs"

Ingredients:

• 1 st. rice for sushi
• 2 glasses of water
• 2 tbsp rice vinegar
• 1 tsp Sahara
• 1 tsp salt
• 3 eggs
• 200 g cooked peeled shrimp
• 150 g fresh or slightly salted salmon
• 1 ripe avocado
• 4 tbsp mayonnaise
• 4 nori sheets
• 1 tsp sesame
• soy sauce
• ginger
• parsley leaves for garnish
• 70 grams of caviar of three types (I have natural pike, pike dyed with black tea, red)

Cooking method:

1. Cook the sushi rice according to package instructions. In a glass, stir the vinegar, sugar and salt, pour the resulting mixture into the rice and mix with a wooden spatula with cutting movements. We leave to cool. Peel the avocado and cut into thin slices.
2. We clean the shrimp. Cut the salmon into thin slices. If the fish is fresh, then salt, sugar, pepper lightly and mix. Beat the eggs, salt, pepper and fry thin egg pancakes, which are subsequently cut into thin strips. If you like it spicier, then 4 tbsp. mayonnaise can be mixed with 1 tsp. wasabi.
3. Cut out circles from nori sheets in the shape in which we will lay the sushi cake.
4. Divide the cooled rice into 4 equal parts. We grease a detachable cake mold (18 cm) with odorless sunflower oil, lay it out in layers: shrimp, rice, mayonnaise (we coat), nori, avocado, rice, mayonnaise, nori, salmon, rice, mayonnaise, nori, egg pancake, rice, mayonnaise, nori. Press everything properly while laying and when the last layer is laid, cover with cling film and put in the refrigerator for at least an hour. Turn over onto a dish, remove the sides, remove the bottom of the mold, lay out the caviar, parsley leaves, put nori in a circle, sprinkle with sesame seeds. When a piece of cake is already on a plate, pour soy sauce.

1. SCANDINAVIAN SNACK CAKE

INGREDIENTS:

● 2-3 round loaves of white bread (can be replaced with tortillas).

● 600 g curd cheese

● 400 g fat sour cream

● 3-4 tbsp. l. delicious mayonnaise

● 4 hard boiled eggs

● 250-300 g of smoked red fish (chum salmon, pink salmon)

● 1 bunch of green onions

● 1 bunch dill

● cream as needed

To decorate the top of the cake:

● boiled large shrimp (several pieces)

● slices of smoked or salted salmon

● 4-5 hard boiled eggs

● cod or herring roe

● 1-2 cucumbers

● dill, parsley

COOKING:

Cut off the top of the loaves, so that the remaining parts are approximately the same diameter (the top is not needed). Carefully cut off the crust from the bread. Cut the loaves into slices about 1 cm thick.

Let's prepare the cream. To do this, mix cottage cheese, sour cream and mayonnaise in a large bowl. Season with pepper. Mix well. If the mass is too dense, you can add a little cream so that it spreads easily (I did not need cream).

Set aside a little cream in order to grease the sides of the cake, and divide the rest into two equal parts. In the first part, add finely chopped eggs and finely chopped onion. Let's mix.

In the second part, finely chopped red fish and dill. We begin to collect the cake. The first layer is generously smeared with egg cream.

We put the second cake on it and grease it with cream with fish. We continue to fold and grease the cakes, alternating the fillings. The result was such a high cake of six layers.

Lubricate the sides of the cake with the cream that we set aside earlier. In this form, it can be allowed to brew in the refrigerator from 30 minutes to 2 hours, but this is not necessary.

For decoration, carefully cut the eggs and cucumbers into circles. Slice cucumbers very thinly. Decorate the cake with shrimp, salmon slices, eggs, caviar to your liking. Cover the sides of the cake with slices of cucumbers. Our cake is ready.

2. Salad "INSPIRATION"

Spread in layers, each layer under mayonnaise, salt to taste.

● 1 layer - boiled beets (grate)

● 2 layer - boiled carrots (grate)

● 3rd layer - onion (cut into half rings and scalded with boiling water)

● 4 layer - ham (finely chopped)

● 5 layer - yolk (grate)

● 6 layer - pickled mushrooms (finely chopped)

● 7 layer - cheese (grate)

● 8 layer - protein (grate and cover the whole salad with it)

● Decorate with parsley, beetroot rose and carrot ribbons!

3. Salad "KREMLIN"

INGREDIENTS:

● 4 potatoes

● 2 carrots

● 250 g fresh cabbage

● 5 eggs

● 1 cup walnuts

COOKING:

Boil potatoes and eggs and peel. Cut potatoes into cubes. Separate boiled egg yolks from whites. Finely chop both yolks and whites (it’s convenient to just mash with a fork).

Finely chop the cabbage, salt, mix. Fry the nuts, stirring constantly, in a dry frying pan until light golden brown. Cool and chop finely.

Grate raw carrots on a coarse grater. Now we begin to collect our salad. Lay the ingredients on the dish in layers:

1. Potatoes. Lightly salt and grease with mayonnaise.

2. Carrots. Salt again and grease with mayonnaise.

3. Yolk and mayonnaise.

4. Cabbage, squeezed out of juice. Mayonnaise.

5. Proteins. We do not grease with mayonnaise.

6. Nuts.

For a brighter taste, you can add a little crushed garlic to mayonnaise. It is better to let the salad stand for a couple of hours before eating, soak, cool and make friends with all the layers.

Cut and serve like a cake.

4. salad "PLEASANT TALK"

INGREDIENTS:

● Tuna - 1 can (185 gr.)

● corn - 200 gr.,

● tomatoes - 3 pcs.,

● cucumbers - 3 pcs.,

● beans (boiled) - 200 gr.,

● preferably leek (white part) - 1 pc. (can be replaced with onions - 1/2 pc.),

● bell pepper - 2 pcs.,

● parsley - 1 bunch,

● mayonnaise,

● salt - to taste.

COOKING:

Wash cucumbers, tomatoes, leek, dry. Cut cucumbers and tomatoes into cubes, leek into rings (finely chop the onion). Wash the bell pepper, cut out the seeds, rinse again, cut into cubes. Parsley wash, dry, finely chop or disassemble into leaves.

Drain the liquid from the corn and tuna, mash the tuna with a fork.

● beans, cover with mayonnaise,

● corn, cover with mayonnaise,

● tuna,

● leeks (or onions)

● parsley

● tomatoes (a little salt), cover with mayonnaise,

● bell pepper,

● cucumbers (a little salt).

Lubricate the top of the salad well with mayonnaise, decorate with a tomato rosette, leek and parsley leaves. To soak the salad, it is advisable to put it in the refrigerator for an hour.

5. Salad with smoked chicken, prunes and champignons

INGREDIENTS:

● smoked chicken - 400 g

● prunes - 100-150 g

● walnuts - 100 g

● carrots - 2 pcs.

● potatoes - 4 pcs.

● eggs - 4 pcs.

● cheese (hard) - 300 g

● champignons - 250 g

● 1 tbsp. l. vegetable oil for frying mushrooms

● salt

● mayonnaise or salted and spiced thick sour cream

For decoration:

● half a fresh cucumber

● 3 tbsp. l. well chopped walnuts

● sprig of parsley

● 1 cranberry

COOKING:

1. Boil the eggs until cooked, cool, peel and grate on a fine grater. Wash potatoes and carrots, boil until tender, cool and peel. Grate the carrots on a coarse grater, cut the potatoes into small cubes.

2. Wash mushrooms, dry, finely chop. Heat vegetable oil in a frying pan, fry the mushrooms (about 7 minutes), salt at the end of frying. Cool fried mushrooms.

3. Wash the prunes, dry well, cut into small cubes (if the prunes are too dry, pre-fill it with boiling water for 5-10 minutes). Grate the cheese on a fine grater, cut the smoked chicken into cubes, chop the walnuts.

Spread the salad on a dish in layers:

1. Carrots, salt a little, grease with mayonnaise (or sour cream)

2. Half cheese

3. Half grated eggs (2 pcs.)

4. Half a potato, salt a little, grease with mayonnaise

5. Half walnuts

6. Prunes

7. Smoked chicken, mayonnaise

8. Sauteed champignons

9. Leftover walnuts

10. The remaining potatoes, salt a little, grease with mayonnaise

11. 2 eggs

12. Leftover cheese

Decorate the cake to your liking or as shown in the photo: cucumber strips, chopped walnuts, parsley leaves and cranberries.

Put the cake in the refrigerator for 4 hours to infuse, and serve.

6. Salad "With LOVE"

INGREDIENTS:

● Make salad in layers, each layer under mayonnaise.

● 1 crab meat cut into small pieces.

● 2 parsley, finely chopped,

● 3-protein grated,

● 4 boiled squids,

● 5-yolk on a grater,

● 6-caviar.

Salad garnish with shrimp

7. Salad "Little Red Riding Hood"

INGREDIENTS:

● onion (finely cut into cubes and boiled over)

● potatoes (cubed)

● chicken breast (preferably smoked or grilled)

● walnuts (finely grate or chop in a blender)

● carrots (boiled, cut into cubes)

● egg (mash or rub on a coarse grater)

● cheese

COOKING:

Lubricate each layer with mayonnaise, but not with a thick layer. Put pomegranate seeds on top. If I do it for a holiday, then I make letters or a drawing with grenades.

It is advisable to let the salad stand for at least an hour, so that the mayonnaise is soaked.

Bon appetit!

Ingredients:

• Lightly salted salmon - 300 grams.
• Crab sticks - 150 grams.
• Eggs - 3 pcs.
• Potato - 1 pc.
• Carrot - 1 pc.
• Cream cheese - 100 grams.
• Gelatin - 10 grams.
• Mayonnaise - 4 tbsp. l.
• Salt.

Spectacular presentation

Each hostess tries to effectively decorate the festive table, inventing gourmet dishes and decorating them in an original way. One of such unusual and beautiful snacks can be called a salad cake, which got its name because of its similarity with everyone's favorite dessert.

Salad in the form of a cake is able to decorate any feast, taking a central place among the festive dishes. Not only does this dish look spectacular, it also tastes amazing regardless of the ingredients included in it.

All recipes for salad cakes differ only in composition, but the principle of cooking is the same: the ingredients are laid out in layers, spreading each with a thick sauce based on mayonnaise, sour cream, yogurt or cheese.

Salad cakes can be fruit, vegetable, meat or fish. The most famous salad of this type is a liver cake, which every housewife has probably cooked at least once.

Layered salad cake is a rather high-calorie dish, and the cooking process is laborious, so the appetizer is more suitable for a festive table than for an everyday meal. But for a feast, salad cakes are ideal, they can replace pastries or a hot dish, as they turn out to be very satisfying.

You can cook a fish salad cake with salted or smoked salmon, trout, salmon, decorating it with seafood. Fried meat, chicken or mushrooms can also become the basis for such a dish, and olives, roses from boiled or fresh vegetables, mayonnaise drawings, crackers, greens, etc. are suitable for decoration.

In addition, salad cakes can be sweet, such desserts look spectacular, but are much lighter than traditional sweets. They are prepared from fruits, smearing the layers with sweet sour cream or yogurt sauce. You can add honey, dried fruits, nuts to such a dessert, decorating with sweet cookies, fresh mint leaves, bright berries.

Recipes with photos will help in the preparation of a salad cake, and the result will please everyone at the table.

Cooking

Everyone should prepare a salad cake for the holiday at least once. For example, such a salad cake with red fish will sell out with a bang, and guests will praise the culinary talent of the hostess for a long time and demand more.

1. Boil potatoes and carrots in salted water in advance. Peel the cooled vegetables and grate.
2. Hard boil the eggs, rinse in cold water, peel and separate the whites from the yolks, chopping them separately on a grater.
3. Crab sticks are very finely chopped or grated on a coarse grater. Leave one whole for decoration.
4. Soak gelatin in 100 ml of water for 20 minutes to swell the granules. Then heat the bowl with gelatin, stirring the latter thoroughly so that it completely dissolves.
5. Combine soft cream cheese with mayonnaise, add gelatin, a little salt and mix the resulting cream thoroughly. The resulting cheese cream should be enough to coat each layer of lettuce. You can increase the amount of cheese if needed.

Salad cake, as in the photo, will be laid out upside down, for this you need a deep salad bowl, which must be lined with cling film:

• A piece of fish (instead of salmon, you can take any red) cut into thin wide slices, spreading them evenly over the entire surface of the salad bowl, so that the pieces hang over the edges of the container.
• Spread 2-3 tablespoons of cheese cream evenly along the bottom of the salad bowl. Spread the egg yolks on top of it. Apply another layer of cream, for which it is better to use a pastry syringe or bag.
• Lay the egg whites on top and cover again with cheese cream.
• Spread the crab sticks evenly with the next layer, not forgetting to coat with cheese dressing.
• Put grated potatoes and carrots in the following layers, each covering with cream.
• Tuck the pieces of fish protruding along the edges to the center of the salad, tighten everything with cling film and put in the refrigerator for several hours (preferably overnight) so that the cream freezes.
• Carefully turn the salad bowl with the finished snack onto a flat dish, remove the film. From the crab stick left earlier, cut out stars or flowers, unfolding it, and decorate the fish cake with them.

Options

An interesting chicken salad cake has an unusual sweetish taste. The ingredients are laid out in layers of a round shape on a flat dish in the following order: chopped chicken fillet, chopped prunes, orange slices, boiled small shrimps.

Top everything with yogurt. Then lay out the chopped boiled eggs, sprinkle with orange juice, sprinkle with crushed walnut kernels and pour over with yogurt. Refrigerate before serving.

Vegetable salad cake always turns out to be very bright, beautiful and has a juicy, rich taste. Vegetable salad cake recipes often contain meat ingredients - chicken, ham, fried meat. Eggs and cheese help the appetizer keep its shape better and add softness and tenderness to the taste.

The following vegetable salad cake recipe allows you to prepare a multifaceted and surprisingly tasty dish, while using the simplest products.

1. Boiled chicken, smoked ham and cucumbers should be cut into strips, boiled potatoes, eggs and cheese grated on a coarse grater.
2. Peeled tomatoes cut into cubes.
3. Put the ingredients in layers on a flat dish, pouring each with mayonnaise or yogurt:

Potatoes (can be salted)
. ham, cucumbers,
. crushed eggs,
. chicken fillet,
. tomatoes and cheese.

Additionally, you can lay out layers of grated radish or green radish, onions, and line the salad dish with leafy greens.

Another way to prepare a salad cake is layers in the form of pancakes, such snacks look like pies, they turn out to be hearty and very tasty. In this way, you can prepare a salad-cake from zucchini.

The latter are grated, mixed with flour and an egg, several pancakes are baked from the dough and stacked on top of each other. Each pancake needs to be poured with a sauce of sour cream with mayonnaise, chopped herbs and chopped garlic.

Similarly, prepare a salad cake with a liver, to which fried onions, carrots, and spices are added.

By the way, to make the salad cake neat, when laying out the layers, it is best to use a removable culinary form without a bottom. Small forms will help to make portioned mini-cakes.

Beautiful, festive salads are easy to arrange at home in a salad cake: with chicken, corn, meat - the fantasy is limitless!

The salad turns out to be hearty due to rice, chicken meat and eggs, at the same time pickled mushrooms add piquancy to it, tenderness - sweet corn, lightness - crab sticks, and slices of pineapple bring zest and sweet notes.

The salad is presented in the form of a cake, so all the ingredients are laid out in layers, already smeared with sauce. It is interesting that one part of the products is smeared with sour cream, the other with mayonnaise, and the third with both sour cream and mayonnaise. In order for the salad to be well saturated, it must be prepared in advance and kept for 10-12 hours in a cold place, and then, after laying pineapple slices and greens on top, serve.

• rice (boiled) - 1.5 tbsp.,
• crab stick - 200 gr.,
• corn (sugar, canned) - 1 b.,
• mushroom (champignon, white, pickled) - 350 gr.,
• chicken egg (boiled) - 5 pcs.,
• meat (chicken, thigh) - 3 pcs.,
• pineapple (canned) - 1 b.,
• sour cream, mayonnaise.

At the preparatory stage, we wash the thighs, remove the skin, then cook until tender with spices (turmeric, Provence herbs). Cut the cooled meat into pieces and mix with sour cream and mayonnaise.

Cook the eggs until firm, 7 minutes. Then we cool them, free them from the shell and three on a grater.

We wash the rice, pour it with hot water and cook it until tender. Drain in a colander, cool and mix with sour cream and mayonnaise.

Now we put a detachable cake pan on the dish and lay out the layers of the dish in a certain order.

We put rice on the bottom and properly level the surface.

Cut the crab sticks into circles, mix with mayonnaise and lay out the next layer.

Then put the meat (with mayonnaise and sour cream).

Spread finely chopped pickled mushrooms with sour cream.

Then a layer of eggs mixed with mayonnaise.

We put the cake-salad "Miracle Puff" for impregnation in a cold place (possible at night). We take the form.

Lay pineapple slices and herbs on top.

Recipe 2: Festive Potato Rose Cake Salad

• Squids - 500 g
• Carrots - 2 pcs
• Rice - 4 tbsp.
• Eggs - 7 pcs
• Pickled cucumber - 1-2 pieces
• Sweet and sour apple - 1-2 pieces or canned tuna - 150 g
• Mayonnaise - 250 g

• Potatoes - 4-5 pieces
• Vegetable oil - 250 ml

Boil carrots and eggs in advance. Grate carrots and 3 eggs on a coarse grater. Pickled cucumbers cut into cubes.

Wash the squids well and cook for 3 minutes in salted water with bay leaf. Cut the squids and apples into strips.

We cook rice in water where squids were cooked.

We cover a deep salad bowl or a small saucepan with a film and lay out all the ingredients in layers.

• Carrot - half
• Rice. Lubricate with mayonnaise
• Eggs. Mayonnaise
• Salted cucumbers
• boiled squid

• Apples. Mayonnaise. Instead of a layer of apples, you can add pickled onions (cut into half rings, pour boiling water, salt, add sugar and a little vinegar, let cool). Or a layer of canned tuna - it's up to you!
• Carrots - the second half of the mass.

We send the Festive salad cake to the refrigerator for 3-4 hours. After impregnation, we take out the puff salad from the refrigerator, put a plate on top and turn it over. We remove the film.

We have 4 boiled eggs left. We need proteins. Grate them on a fine grater and lay them on top.

Now it remains to decorate the salad cake with potato roses. While the salad is soaking, prepare the roses. They will decorate any salad, so take advantage!

Petals from young potatoes are fragile, so take a middle-aged one.

Peel raw potatoes. We cut into thin translucent circles-petals with a sharp knife, vegetable cutter or a special grater for vegetables 1-1.5 mm thick.

5-6 slices for the central buds are cut thicker (3-4 mm).

Soak the petals of future roses with toothpicks in salted cold water (per 1 liter 1 tsp) for 2-3 hours. This will make them more pliable when picking roses. If the toothpicks are not soaked in water, they will burn when frying.

Now we collect our future roses.

We tightly wrap the bud with one petal clockwise, the other petal counterclockwise and fasten with a toothpick. I got a rose from 4 petals and 1 bud. Our roses should dry on a napkin for 5 minutes.

Heat vegetable oil in a small cauldron and fry our roses. When lowered into the oil, bubbles will appear and the oil will sizzle violently. It is better to fry each rose separately or two heads down for 2 minutes so that the petals all open. Further on all sides, turning with forks, until golden brown.

We spread the flowers on a napkin and lightly salt.

When the roses have cooled down a bit, take out the toothpicks. You need to rotate them around the axis so that they come out easier. Some of my toothpicks didn't want to come out so I left them. I don’t want to break a beautiful shape, and the guests will not be offended if they are warned about the sticks in the flowers)))

It turned out such chic and unusual roses that will decorate any holiday salad and surprise guests.

Roses will turn red if you color potatoes with beetroot juice. Flowers can also be prepared from turnips and beets.

Your imagination will tell you how to beautifully arrange the roses and decorate the salad with herbs and olives. Our delicious and delicious cake-salad Festive is ready!

Recipe 3: Salad Vegetable Cake with Pickles

The name of the salad "Vegetable Cake" was given for its preparation - vegetables are laid in layers and soaked in a delicious sauce, like cream between the layers in a real cake. When ready, the Vegetable Cake salad looks very beautiful - multi-colored, majestic, I would even say. This salad is not ashamed to put on the holiday table.

• Boiled potatoes - 5-6 medium pieces;
• Boiled beets - 2-3 medium pieces;
• Boiled carrots - 2 medium pieces;
• Onion - 1 pc.;
• Boiled chicken egg - 1-2 pcs.;
• Fresh cucumber for garnish.

For sauce

• Pickled cucumbers - 2 pcs.;
• Mayonnaise - 100 gr.;
• Sour cream 10% - 150 gr.;
• Greens (dill and parsley)

For salad, boil vegetables and eggs in advance. Better to do it the night before. This is the first thing.

Probably the most important thing in a salad is to boil the vegetables in advance. These are potatoes, beets and carrots. Vegetables should be cold so that later the salad does not quickly turn sour. This rule applies to all salads where boiled vegetables go.

Second, prepare the sauce. It is similar to tartare, but without the garlic. We combine sour cream and mayonnaise in a fairly deep bowl.

Separately, finely cut pickled cucumbers and greens. The finer you cut it, the softer the sauce will be.

We mix everything in a bowl. If the sauce turns out to be somewhat thick, then it can be slightly diluted with pickle from cucumbers.

For those readers and cooks who are on a diet, mayonnaise and sour cream can be replaced with low-fat yogurt. Salad will turn out less high-calorie and more healthy.

The sauce is set aside, but not far and we are engaged in vegetables. First of all, peel and grate the potatoes on a coarse grater.

We take a beautiful and large flat dish or plate. Lay the grated potatoes in an even flat layer.

Spread a layer of sauce on top.

We do the same with beets - we clean them, three on a grater and put them in an even layer on top of the potatoes with the sauce. Pour the sauce over the beetroot as well.

The next layer is for the bow. We clean the onion, finely chop and lay on the beets. Drizzle with sauce.

Lay grated carrots on top of the onion. Drizzle with sauce.

The last layer is grated chicken eggs. We do not pour sauce over eggs.

On the sides of the salad, you can decorate with thinly sliced ​​fresh cucumber and olives and serve. In general, jewelry is a matter of taste. Here you can fantasize as much as you want. This time I didn’t have olives and I garnished with only a cucumber.

When serving, it is better to attach a spatula, as for real cakes. It is convenient for her to put the salad on a plate and at the same time keep the layers in the salad.

Recipe 4, step by step: cracker snack cake

We present you the recipe for a delicious cracker salad cake. It is prepared simply and quickly. And the products used are the most affordable.

• round cracker - 0.2 kg
• boiled egg - 3 pcs
• hard cheese - 0.1 kg
• canned fish in oil - 0.5 jars
• mayonnaise - 250 gr
• onion - 0.5 pcs
• garlic - 2 cloves
• salt pepper

Boil eggs, peel and chop. We mix them with mayonnaise.

Open the canned fish and mash it with a fork.

Finely chop the onion.

Three cheese and garlic on a fine grater. Add mayonnaise and mix everything.

Assemble the salad cake. Lay the crackers on a platter. We form a beautiful circle out of them. Then spread the egg mixture on top. Then crackers again and coat them with mayonnaise. Then we put in the fish. Sprinkle it with onions and cover with crackers. We also coat this layer with mayonnaise and spread a layer of cheese. After that, put the cracker and coat with mayonnaise.

Decorate with the remaining egg. Separate the protein from the yolk and rub. Pour the yolk into the center, along the edges of the protein. Our salad cake is ready! Let soak in the refrigerator overnight.

Recipe 5, step by step: Salad Fish cake with sardines

• 24 pcs. sandwich cracker (420 g),
• 4 hard-boiled eggs,
• 1 can of sardines in oil
• 150 g hard cheese,
• 2 stalks of green onions
• 2 cloves of garlic
• mayonnaise - the amount is indicated in the recipe, in each of the layers.

Lay out a layer of crackers. I posted 6 pieces. For those who don't know what a sandwich cracker is, it's a salted cracker, it also comes in a variety of flavors.

Grate egg whites on a medium grater, add 2 tablespoons of mayonnaise. Mix well.

Spread evenly over cracker layer.

Then cover the whites with a second layer of crackers. I'll show you one photo of how we cover the layers of our salad toppings. Next, you will already know how to cover a layer of filling with a cracker.

Mash canned fish with a fork, if there is excess liquid in the mashed sardine, it does not need to be drained, it will soak our cracker. Add 1 tablespoon mayonnaise, mix well.

Arrange the sardines on a cracker and sprinkle with finely chopped green onions. Cover with a layer of crackers.

Grate hard cheese on a medium grater, add garlic passed through a garlic press + 4 tablespoons of mayonnaise. Mix well.

Spread an even layer of cheese. Top with 4th layer of crackers.

Lubricate our last 4th layer of crackers with mayonnaise. I took 2 tablespoons, but I think you can take 3 tablespoons of mayonnaise. Sprinkle with coarsely grated yolks.

You can decorate at your discretion. I garnished with dill and a tender duck-shaped cracker. Sveta garnished this salad with a fresh cucumber.

Recipe 6: Waffle Cake Snack Cake (with photo)

Today we will prepare a waffle cake with cakes stuffed with herring, mushrooms and carrots. We will soak the cake with mayonnaise and sour cream sauce with the addition of garlic and dill. I won’t say that this recipe is quick, cooking a snack cake is quite a laborious task, although the cooking process itself is quite simple. Well, the result, of course, is worth the time spent - the dish turns out to be very tasty.

• 6 ready-made waffle cakes
• fillet of one large herring
• 250 g champignons
• 180-200 g carrots
• 3 medium onions (100 g each)
• 1 large boiled egg
• half a green apple
• 100 g cheese
• 150 g mayonnaise
• 150 g low-fat sour cream or yogurt
• 1-2 garlic cloves
• handful of shelled walnuts
• dill, parsley
• salt pepper
• vegetable oil

In the recipe, cakes with a diameter of 21 cm. I take the herring fillet ready. Instead of herring, you can take two cans of canned fish, very tasty with pink salmon. We prepare the cake the night before, because it should stand in the refrigerator overnight and soak well.

First, we will prepare three types of toppings and sauce, and then we will collect the cake and decorate it. We cut the first onion large enough and fry over low heat until transparent.

We clean half of a sweet and sour green apple from the skin and seeds. Hard boil the egg. We scroll the herring fillet, egg, fried onion and apple in a meat grinder.

We mix. The first filling for a snack cake from waffle cakes is ready. If the filling, for your taste, turned out to be too salty, you can add another boiled egg to it.

Cooking mushroom stuffing. The second onion is also lightly fried in vegetable oil.

We wipe the mushrooms with a damp cloth and cut into slices.

We spread the mushrooms in a pan with onions and fry over medium heat until the liquid has evaporated. Salt and pepper to taste.

Grind mushrooms with onions in a blender or in a meat grinder.

Mushroom stuffing is ready. Be sure to taste it, add salt if necessary. Cut the third onion into small cubes and fry in vegetable oil until light golden brown.

Add the carrots, grated on a coarse grater, mix and continue to fry over low heat until the carrots are soft. To make the carrots softer quickly, you can pour 3-4 tbsp. l. water, cover the pan with a lid and simmer a little. Ready-made onions with carrots are slightly salted and peppered.

In theory, onions and carrots can also be chopped with a blender, but then the texture of the dish will be quite creamy. To avoid this, leave the onion with carrots as is.

Prepare the sauce for greasing waffle cakes. To do this, mix mayonnaise and sour cream (or natural yogurt), 1-2 chopped garlic cloves and a tablespoon of finely chopped dill. Lightly salt to taste.

Add two tablespoons of the sauce to the onions and carrots and mix.

Carrot filling is ready.

Now let's assemble the cake. We put the first waffle cake on the dish.

With the help of a silicone spatula, we grease it with a thin layer of sauce, trying so that the sauce does not clog too much into the cells of the cake.

We spread half of the herring pate on the cake.

We put the second cake on top, grease with sauce and distribute half of the carrot filling.

We also spread the sauce on the third cake and spread half of the mushroom filling.

Repeat all layers again. On the last, sixth, cake, put the rest of the sauce on top of the mushroom filling and spread it over the surface with a spatula. Spread cheese grated on a fine grater on top. Then we cut off the corner of any bag of mayonnaise, leaving a small hole, and apply a mayonnaise net on top of the cheese in a spiral.

Now it remains only to decorate our cake. Actually, there is completely scope for your imagination. I use greens and toasted walnuts as a decoration, because their taste is just great with the rest of the snack cake ingredients. So, fry a handful of peeled walnuts in a dry frying pan, stirring all the time.

Cool the nuts and chop them with a small knife.

Finely chop the parsley leaves and spread them around the cake. Fill the center with nuts.

We put the cake in the refrigerator, it will soak perfectly overnight. A snack cake made from waffle cakes is easily cut with a knife, and the soaked cakes become so soft and thin that they almost do not taste. The dish becomes more like an unusual layered salad.

Recipe 7: Layered Crab Cake Salad (Step by Step Photos)

• a little more than half a glass of rice (boil)
• 200 g crab sticks (finely chopped)
• 1 b. canned corn
• 5 eggs (finely chopped)
• 1 onion (finely chopped)
• mayonnaise

Set aside some corn for garnish. Roses are made from tomato skins.

The first layer is 1/3 of rice (or less), mayonnaise. Each layer is well crushed, tamped with a spoon.

Then half the eggs, mayonnaise.

Half crab sticks, mayonnaise.

Salad "Festive".

The salad consists of boiled squid, fried mushrooms (any other mushrooms are possible) with onions, herbs, boiled eggs, boiled carrots, boiled rice, red caviar (or equivalent) and mayonnaise. Finely chop all the ingredients, salt to taste and season with mayonnaise. Put the salad on a dish in the following sequence: rice, mushrooms, squid, carrots, eggs, herbs, rice. Garnish the salad with herbs and caviar on top.

So in winter - with cucumber trees, snow from squirrels and the sun from boiled carrots, I designed a salad
Today. The salad consists of boiled potatoes, fresh cucumber, sweet and sour apple, onion,
green peas, boiled eggs, boiled meat, boiled carrots and sour cream. Cut everything into cubes, mix, salt and season with sour cream.

Herring under such a fur coat!

For the salad, you will need onions - 3 pcs., carrots - 1 pc., boiled eggs - 2 pcs., a little hard cheese - 50g, canned corn - 100g, crab sticks - 100g. and mayonnaise.
In advance, you need to cut and marinate 1 onion. Grate the rest of the onion and carrot and fry in oil. Cut all the ingredients, mix with pickled onions, salt and season with mayonnaise.

Salad "Mushroom"

Put the salad on a dish in layers: 1 - grate boiled potatoes,
2 - fry mushrooms in oil with onions,
3 - grated boiled carrots,
4 - grate the cheese,
5 - grate the eggs. Each layer under mayonnaise.

Salad with smoked sausage

Boil carrots, beets, potatoes, grate separately. Cut the sausage into strips. Finely chop the onion. Cut pickled cucumbers as small as possible. Lay out the salad in layers: potatoes, cucumbers, mayonnaise, beets, mayonnaise, onions, carrots, mayonnaise, sausage, mayonnaise. Salt to taste. I also topped the salad with beets and garnished with mayonnaise and potato flowers.

Salad with avocado.
For salad, take 1 avocado, 1 bell pepper, 100 gr ham, olives. Peel the avocado and cut into cubes along with the pepper and ham. Cut olives into rings.
Mix everything and season with salt and mayonnaise.

Cucumber.

The salad consists of fresh cucumber, boiled eggs, boiled meat, boiled potatoes, green peas, onions and mayonnaise. Cut everything into cubes, salt, mix and season with mayonnaise. You can decorate the salad with thinly sliced ​​​​cucumber and onion flowers.

Salad with eggplant.

For salad, take 2 medium eggplants, 2 onions, 200 gr. mushrooms - which are (I have mushrooms), 2 cloves of garlic, mayonnaise. Cut the eggplant into strips and pour salted boiling water for 20 minutes, then drain, dry a little and fry in oil. Chop the onion and also fry in oil. Saute mushrooms with garlic.
Then cool everything and combine. Salt to taste. You can add a little mayonnaise.

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