Layered Salad “Winter” with Canned Salmon
by Editorial Staff
A simple recipe for puff salad with canned fish, boiled rice, canned corn and eggs.
Ingredients
- Boiled eggs – 5 pcs.
- Canned corn – 1 can
- Boiled rice – 250 g
- Canned salmon – 1 can (350 g)
- Mayonnaise – to taste
- Olives – for decoration
- Salt to taste
- Parsley
Directions
- To prepare the “Winter” salad, prepare all the products:
1. Boil the rice until cooked in salted water, cool it down and put it on a flat plate in the first layer.
2. Boil the eggs hard-boiled, divide into whites and yolks, rub on a fine grater into separate plates. - Without draining the liquid, knead the canned fish with a fork and spread it over the rice.
- We drain the liquid from the corn and distribute with the next layer.
- Then sprinkle with grated yolks and crush.
- The last layer is proteins.
- We decorate the salad with mayonnaise “peaks”, herbs and olives, cut into rings. Salad “Winter” with salmon will be ready when infused for several hours in the refrigerator.
Bon Appetit!
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