Canned fish salad with rice and egg

3 servings
40 min

How to make a canned fish salad with rice and egg? Prepare the necessary ingredients for this. As canned fish, you can take saira, sardine or any other fish in oil, except sprat. Take rice steamed, long-grain.

Rice and eggs must be boiled in advance. Cook the eggs in boiling water for 7-8 minutes. Then drain the hot water and cool the eggs, pouring them with cold water. Peel the cooled eggs. Boil the rice in boiling water until soft, a little salted. It usually takes about 15 minutes. Navigate the instructions on the packaging. Tip the soft rice into a colander and rinse with cold water.

Finely chop the red onions and pour boiling water over them, then with cold water. This will remove the bitterness from the bow.

Drain the liquid from the can of canned food, and mash the fish with a fork, removing the bones.

We will lay out the salad in layers in a ring. To do this, place the serving ring on a plate and place the first layer of boiled rice in it. Press it so that the layer becomes denser. Grease this layer and all the following with mayonnaise a little.

Put the mashed canned fish in the second layer.

Place a layer of onions on the fish.

Divide boiled eggs into squirrels and yolks. Leave 2 yolks to decorate. Grate all proteins and one yolk and put the next layer of lettuce in the ring.

Top with grated yolk and remove the ring from the salad. Garnish the finished salad with fresh greens and cool slightly before serving. Enjoy your meal!