Canned saira salad with egg and rice

4 servings
30 min

How to make a salad with saira and egg? Prepare the products. Saira is better to take natural, without adding oil, as the salad will be seasoned with mayonnaise. It is advisable to take eggs at home, in extreme cases CO - they are not only large, but most often have a bright orange yolk. Rice, by the way, can be used ready-made, for example, yesterday, left over from dinner. Choose round-lake rice - it is softer.

Peel and chop the onions into a small cube.

Pour boiling water over the chopped onions and leave for 10 minutes, then drain. So the bow will become less burning.

Open canned fish, drain the liquid. Remove the bones from the fish, then mash it with a fork. Other canned fish, such as pink salmon, may also be suitable for such a salad.

Add the steamed onions to the fish.

Boil rice. How to cook rice? Rinse the rice well, pour cold water in a ratio of 1 to 2 - two cups of water on a cup of rice. Salt the water, bring to a boil, then reduce the heat to minimal and cook with the lid closed for 20 minutes. Then turn off the heat, and let the rice stand for about 15 minutes. It is better to boil the rice and cool in advance.

Add the completely cooled rice to the rest of the ingredients.

Boil the eggs hard-boiled. Cool, clean and cut into a small cube. Add to the salad.

Mix all the ingredients. Salt it if necessary: take into account that fish and mayonnaise already contain salt.

Season the salad with mayonnaise. I recommend using homemade mayonnaise of your own making. It is more natural and tasty. You can replace mayonnaise with sour cream or a mixture of sour cream and natural yogurt.

Serve a delicious, hearty and fragrant salad right away. Enjoy your meal!