On the bottom of a glass pot sred the eggwhites with a fine grater. Sprinkle with salt and pepper and press with a spoon to the bottom of the pan. Each layer is pressed well and smoothed.
Grate the cheese on top.
Make the next layer with 1/3 of the mayonnaise.
Grate ½ of boiled potatoes. If desired, sprinkle with finely chopped parsley, salt, pepper and finely chopped onions.
Put the next 1/3 of the mayonnaise.
On it on a thin layer is distributed the well-drained fish.
Add the last 1/3 of the mayonnaise.
Add the egg yolks.
On top is grated the other half of the potatoes.
Everything is stuffed well. Sprinkle with salt and pepper and leave in the fridge for 8-10 hours.
Serve by turning the cake on a tray and cut pieces like in a sweet cake.
0 servings