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Pink salmon salad with its own juice

Cooking recipes / Top Picks / Salads

8 servings
1 hour

Canned pink salmon - 240 g, Chicken eggs - 4 pcs., Carrots - 2 pcs., Onions - 1 pc., Cucumbers - 1 pc., Rice - 200 g, Vegetable oil - 50 g, Salt - to taste, Kinza, coriander - to taste, Mayonnaise - 5 tbsp.

Prepare all the necessary ingredients for the preparation of salad.

Boil rice in not much water until crumbly.

Drain the oily brine from the canned food. Finely crush the fish with a fork.

Grind coriander into powder.

In a pan in not a large amount of vegetable oil, lightly fry carrots grated on a coarse grater. To taste, salt, pepper, add coriander.

Finely cut a large head of bulb onions.

Boil hard-boiled eggs. Carefully separate the proteins from the yolks.

Cut squirrels into thin strips. These will be daisies petals, to decorate the finished dish.

Grate the yolks on a coarse grater.

Cut the cucumber into small cubes.

Spread the lettuce leaves on a flat dish. Place a layer of rice evenly on the leaves and apply a mayonnaise mesh or a thin layer of mayonnaise.

Then place the fish layer according to the mayonnaise and sprinkle with chopped cucumber.

Place toasted carrots on top of the cucumber layer and sprinkle with onions.

Grease everything with mayonnaise.

Decorate the salad with daisies, forming petals from proteins, and place the grated yolk in the middle of the flower.

It turned out to be a very tasty and beautiful salad. Such a treat is not a shame to serve at any festive table. Enjoy your meal!