Fried champignon salad

Finely chop the champignons and fry until tender.

Put the fried champignons on a sieve so that the glass has excess oil.

Finely chop the onion, grate the carrots on a coarse grater and fry until tender, making sure not to burn.

Prepare canned fish.

Mash the fish with a fork, not very finely.

Boil eggs and mash with a fork.

Wash the salad, dry it, tear it with your hands or cut it.

Cut the cucumber into small cubes.

Take the form and lay the salad in layers.

First place half of the lettuce.

Then add half of the fried mushrooms.

Coat each layer with a little mayonnaise.

Those who don't like mayonnaise can use any vegetable oil.

Place half of the eggs.

A layer of cucumbers.

A layer of sardines.

Layer of carrots with onions.

A layer of the remaining mushrooms.

Layer of the remaining eggs.

A layer of green lettuce, brush with mayonnaise.

Sprinkle the top with grated cheese.

Let it brew for one hour.

Enjoy your meal!