Oh, taste and see that the Lord is good;
Psalm 34:8
Вкусите, и увидите, как благ Господь!
Псалтирь 34:8
I scrolled across this simple and delicious recipe idea a few days ago, and I couldn’t wait to try it. I think it’s perfect for spring or Easter. I’m sharing only a few notes below, because it’s really up to you to prepare this as you prefer, using your favorite tuna and egg salad recipe. I think including softened cream cheese may actually help it keep its shape a little more. I may return to this post and add further notes. You may also use a variety of other salads, including salmon and potato, and opt for decorating with fresh herbs or fresh flowers instead of pressed. I used blue vetch and daffodils pressed last spring.
Using a round springform pan, layer tuna salad and egg salad making sure to press and pack well spreading to edges. Whether using oil-packed or water-packed, make sure to first strain tuna very well. I didn’t add a layer of bread, but the recipe calls for sliced croissants between the two salad layers as it’s supposed to be a sandwich cake. I may try it next time. Once the layered salads have been refrigerated overnight, carefully open the springform pan and cover entire salad with choice of crème fraîche or sour cream. Decorate as you wish. Note, this can also be prepared in a loaf pan for simpler prep.
