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“Tender Velvet” Salmon Salad

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4.4 from 61 reviews

Layered Salmon Salad “Tender Velvet” is an elegant and festive dish featuring silky layers of lightly salted salmon, hard-boiled eggs, fresh cucumbers, semi-hard cheese, and mayonnaise. This creamy, flavorful salad is assembled meticulously in a ring mold for a stunning presentation, perfect for special occasions or as a refined appetizer.

Ingredients

Scale

Salmon Layer

  • 200 g lightly salted salmon, finely diced

Egg Layer

  • 4 hard-boiled eggs, peeled and grated
  • Mayonnaise – 150 g

Cheese Layer

  • 120 g semi-hard cheese (such as Gouda or Edam), grated
  • Mayonnaise – 150 g (shared with eggs for layering)

Cucumber Layer

  • 2 small fresh cucumbers, diced into small cubes or thin half-rounds

Other

  • Green onion, finely chopped, to taste
  • Fresh dill sprigs for garnish

Instructions

  1. Prep the Ingredients: Boil the eggs for approximately 10 minutes until hard-boiled. Cool under running water, peel, and grate them finely. Grate the semi-hard cheese using a fine grater. Dice fresh cucumbers into small cubes or thin half-rounds and pat dry with a paper towel to remove excess moisture. Finely chop green onions as desired. Dice the lightly salted salmon into small, even cubes. Prepare the mayonnaise in a piping bag or use a spoon for easier spreading between layers.
  2. Set up for Assembly: Place a round ring mold or a springform pan (15–18 cm diameter) on a clean white ceramic plate to ensure a perfect shape and symmetry for the salad.
  3. Layer 1 – Eggs: Spread the grated egg layer evenly inside the mold and press down lightly to compact it. Spread a thin, even layer of mayonnaise over the eggs to bind the subsequent layers.
  4. Layer 2 – Cheese and Green Onion: Combine chopped green onion (optional) with the grated cheese and spread this mixture evenly on top of the egg layer. Smooth the surface gently and add another thin layer of mayonnaise on top.
  5. Layer 3 – Cucumbers: Layer the diced cucumbers evenly on top of the cheese mixture, making sure no mayonnaise is added to keep cucumbers crisp and refreshing.
  6. Layer 4 – Cheese or Egg: Add another light layer of grated cheese or eggs (optional) followed by a thin layer of mayonnaise to prepare the base for the salmon topping.
  7. Layer 5 – Salmon: Evenly spread the finely diced lightly salted salmon over the previous layers, smoothing and gently pressing it to secure the shape of the salad.
  8. Decoration: Using a piping bag, pipe mayonnaise in a criss-cross grid pattern over the top salmon layer. Garnish the center with a small sprig of fresh dill for an elegant finish.
  9. Chill and Serve: Refrigerate the assembled salad for 1 to 2 hours to allow the layers to set and flavors to meld. Remove the mold carefully before serving. Serve chilled on the white ceramic plate for the best presentation.

Notes

  • Use lightly salted salmon for the best balance of flavor without overpowering saltiness.
  • Pat cucumbers dry to prevent excess moisture making the salad soggy.
  • The optional green onion adds a mild sharpness but can be omitted for a milder flavor.
  • Chilling the salad before serving helps the layers firm up and improves texture and taste.
  • Use a fine grater for the cheese to ensure even layering and smooth texture.
  • The ring mold or springform pan ensures perfect shape and clean edges; if unavailable, use careful hand layering.
  • Serve on neutral-colored plates and under natural light for the best visual appeal.

Find it online: https://yumfoodusa.com/tender-velvet-salmon-salad/