Festive Layered Smoked Salmon Salad #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Preheat the oven to 375°F and line a large half sheet pan with parchment, foil or a silicone liner.
2. Scrub the potatoes, carrots and beets clean. Prick the potato skins all over with a fork. Place the potatoes and carrots on the lined pan. Wrap the beets in heavy foil and set them seam-side up on a baking sheet.
3. Roast on the centre rack at 375°F until a fork pierces easily: carrots 40 to 50 minutes, potatoes about 60 minutes, beets 60 to 90 minutes depending on size. Remove each vegetable with tongs as it finishes.
4. Open the foil packets and let the vegetables cool to room temperature. Refrigerate if making ahead.
5. Once cool, peel the skins with a small paring knife. Wear gloves when peeling the beets.
6. Put the smoked salmon in a 13x9 or 12x8 casserole dish and shred it with two forks.
7. Grate the potatoes on the large holes of a box grater directly over the salmon and spread them evenly. Sprinkle the chopped onion over the potatoes, then spread 1/2 to 3/4 cup of mayonnaise on top; the full 3/4 cup gives a moister salad.
8. Using the same grater, shred the beets over the mayonnaise and spread them evenly. Shred the carrots over the beets. Spread the remaining 1/2 to 3/4 cup mayonnaise on top.
9. Grate the boiled eggs on the small holes of the grater over the mayonnaise and garnish with chives if you like.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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