If you are looking for a beautiful and tasty dish that is suitable not only for a home dinner, but also for a festive table, pay attention to the salad with red fish. An appetizer, the recipe for which will be described below, is also called sushi salad with red fish. The dish earned this name due to the ingredients, which together very closely resemble the taste of sushi.
It is necessary
- - 200 g of lightly salted red fish (salmon is perfect);
- - avocado - 1 pc.;
- - 3 chicken eggs;
- - 1 medium-sized tomato;
- - 80 g of rice;
- - Feta cheese - 80 g;
- - 1 tsp. rice vinegar;
- - 1 tsp. wasabi;
- - 1 tbsp. l. lemon juice;
- - a pinch of cashew nuts;
- - salt and spices to taste;
- -mayonnaise.
Instructions
Step 1
Cooking puff salad with red fish begins with boiling rice. The product must be boiled in salted water, following the instructions on the package.
Step 2
Add wasabi and vinegar to the finished rice, mix the ingredients thoroughly.
Step 3
Take the dish on which you are going to cook a puff salad with red fish. Place the first layer of the snack on a plate - rice flavored with wasabi and vinegar.
Step 4
The second layer will be red fish. Cut the salmon into thin strips and completely cover the rice with them.
Step 5
Sprinkle a layer of red fish with lemon juice, brush with mayonnaise.
Step 6
Boil the eggs, cool, remove the shell, separate the yolks from the whites. Grate the yolks on a fine shredder - this will be the third layer of salad with red fish.
Step 7
Wash the tomato, remove the stalk, cut the vegetable into cubes. It is recommended to choose a fleshy tomato, this fruit will give less water. Distribute tomato cubes over the yolks - this is the fourth layer.
Step 8
Season the tomato with salt and pepper to your liking. Lubricate the vegetable with mayonnaise, but not too abundantly, a puff salad with red fish is already very juicy and high-calorie, so do not overdo it with the sauce.
Step 9
Rub the squirrels on a fine shredder - this will be the fifth layer. Add some mayonnaise on top.
Step 10
Wash the avocado, peel the fruit, cut the flesh into small pieces. Distribute the avocado over the proteins, add mayonnaise - this is the sixth layer of the red fish salad.
Step 11
Cut the feta as small as possible, put on top of the avocado - this is the seventh layer.
Step 12
And the final touch. Take cashews and crush them as small as possible. Sprinkle with the resulting mass of feta - this is the seventh, final, layer of salad with red fish.
Step 13
It is recommended to keep the puff salad with red fish in the refrigerator for at least 2 hours before serving.
