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Salad norwegian novel

Cooking recipes / Top Picks / Salads

4 servings
1 hour

Rice - 80 gr, Canned pink salmon - 245 gr, Cucumbers - 2 pcs., Onions - 1 pc., Carrots - 1 pc., Dill - 25 gr., Lettuce leaves - 5 pcs., Lemons - 0.5 pcs., Mayonnaise - 3 tbsp., Salt - to taste, Vegetable oil - 1 tbsp., Ground black pepper - to taste

Prepare the specified ingredients. Medium-sized vegetables. From lemon you will need juice. Pre-boil and cool the rice, steamed rice is suitable for lettuce. Canned pink salmon in oil. Prepare a dish for salad. Lettuce leaves will be needed to serve the dish, so strong fresh leaves should be chosen. Carrots (peeled and grated on coarse grater) will need to be fried in oil, not until cooked for a few minutes, then cooled.

Peel the onions from the husks, cut into half rings. Fold into a bowl and pour with lemon juice, pepper. Leave the onions to marinate for a few minutes. Wash the cucumbers and cut into straws. Mix the chopped cucumbers with the chopped dill greens.

Put washed and dried lettuce leaves on the selected dish. The leaves should be laid out one at a time so that the salad is then convenient to serve with the leaves. Mix boiled rice with mayonnaise and put the first layer on the lettuce leaves. If the rice did not salt during cooking, then to taste, it should be salted.

Carefully open the jar with canned pink salmon, do not drain the liquid. Mash the fish with a fork along with the juice. Put the pink salmon on top of the rice with the second layers, rinse this layer with a little mayonnaise.

Put the marinated onions in the salad with the third layer, draining the juice. Rinse this layer with a small amount of mayonnaise.

Put the fried carrots in the next layer, draining excess oil from it. Rinse the layer with carrots with a small amount of mayonnaise. Also, to taste, carrots can be salted and pepper.

Put the last layer of cucumbers cut into strips, mixed with chopped dill greens. There is no need to pickle cucumbers, they will need to be salted right before serving so that they do not give juice.

Before serving, the salad should be cooled for at least one hour in the refrigerator. Salad can be served as a stand-alone dish or as one of the snacks for lunch or dinner. Serve the salad as a cake, dividing into segments and laying out on a plate along with the lettuce leaves.