Salmon and rice salad turns out to be very tasty and appetizing. This salad will be an excellent decoration for any festive table.
It is necessary
- - rice 1, 5 glasses;
- - fillet of lightly salted salmon 600 g;
- - lettuce leaves 150 g;
- - crab meat or sticks 200 g;
- - chicken egg 5 pcs.;
- - hard grated cheese;
- - canned corn 1 can;
- - onion 1 pc.;
- - mayonnaise 150 g;
- - vinegar 0.5 tbsp. spoons;
- - salt;
- - red caviar 50-100 g.
Instructions
Step 1
Rinse the rice thoroughly under cold water. In a small saucepan, bring water to a boil and season with salt. Put rice in a saucepan, cook for 7-10 minutes over medium heat, stirring occasionally. Then place the rice in a colander. Thus, you get crumbly rice.
Step 2
Cut crab sticks or meat into small pieces. Boil the eggs until tender, then peel and chop. Grate the cheese on a fine grater. Drain the juice from the canned corn. Peel the onion, cut into very small pieces, then drizzle with vinegar to remove the bitterness.
Step 3
Cut 8 long thin slices from the salmon fillet. Cut the rest into small pieces. Wash lettuce leaves thoroughly, remove the tough part.
Step 4
Spread lettuce leaves on a dish. Put prepared rice on top, form a round shape. The thickness of the rice layer should be about 1 cm. On top of the rice, put the salmon, which has been cut into pieces.
Step 5
Next, spread the onion, brush it with a thin layer of mayonnaise. Then add the corn, grated cheese, and crab sticks. Spread some mayonnaise on top of the crab sticks.
Step 6
Next, lay out the eggs, brush with a little mayonnaise. Cover the salad with salmon slices and top with the red caviar. Leave the salad in the refrigerator for 1 hour. Serve cut into portions.
