Salad on crackers

• Preparation time: 40 minutes
• Number of servings: about 970 g of snack Per 100 g of snack:
• Energy value 314 kcal
• Carbohydrates 11 g
• Including sugars 1 g
• Protein 15 g Fats 23 g
• Diet: low-sugar, low-carbohydrate.
• 36 classic crackers - 3 layers of 12 pieces each
• 2 small cans of tuna pieces (you can also use mackerel or sprats)
• 160 g high-quality mayonnaise
• 150 g of your favorite yellow cheese, in a piece - for grating
• 4 very large eggs or 5 medium eggs
• 4 tablespoons freshly chopped chives
• 2-3 pinches of freshly ground pepper
• optional additions: onion, pickled cucumbers, canned corn, marinated mushrooms, ham

Salad on crackers

Grate 150 grams of yellow cheese, preferably on a medium grater. Add about 60 grams of your favorite mayonnaise and a pinch of freshly ground pepper. Mix thoroughly.

Tips: You can use just one type of cheese or several different ones, such as Gouda and Amber. The total weight remains the same, 150 grams. You can vary the flavor of this filling layer by adding things like canned corn and/or finely chopped ham.

Choose a flat board or plate large enough to hold the entire salad. Place the first layer of crackers on it. I arrange three crackers side by side, side by side, in a total of four rows. Carefully spread the first layer of grated cheese and mayonnaise on top. I recommend starting with a small amount of filling at the joints to prevent the crackers from spreading. Gradually cover the entire surface of the crackers with the filling.

Place the second layer of crackers on top of the first layer of cheese filling. Arrange the cookies in the same way as the base.

Place 200 grams of canned tuna (well-drained, drained, or oiled) in a bowl. Add about 60 grams of mayonnaise. Mix/knead everything until you have a relatively smooth paste. I prefer to feel the texture of the fish, so I use a fork instead of a blender.

Tips: You can swap canned tuna for smoked mackerel or sprats in oil. You can also add finely chopped pickled cucumbers or marinated mushrooms and/or finely chopped shallots to the filling.

Spread the fish and mayonnaise filling evenly over the entire surface of the second layer of crackers. Pat it down lightly.

Cover everything with the third and final layer of crackers.

Hard boil, peel, and cool four large or five smaller eggs. Remove the yolk from each egg. Place the yolks and whites in separate bowls. Grate the yolks using the smallest holes in the grater, and the whites using the medium holes in the grater. Add about 40 grams of mayonnaise and three tablespoons of chopped chives to the bowl with the egg whites. Mix everything together.

Tip: You can also add a bit of finely chopped preserved celery to the egg white filling.

Spread the egg white filling evenly over the top layer of crackers.

Finally, drizzle the salad with grated egg yolk and sprinkle with the remaining chives. I also added thinly sliced ​​radishes. Parsley, dill, and mini crackers would also look interesting.

Tuna and cracker salad should be kept in the refrigerator, preferably covered. The salad on crackers tastes best and is best cut after chilling. I recommend preparing it the evening before serving. It will retain its freshness and excellent flavor for at least three days.

Source of the recipe with my changes: oryginalnysmak.pl

Enjoy your meal.