Puff Salad “Norwegian Romance” with Canned Pink Salmon
by Editorial Staff
Puff salad recipe with canned pink salmon, rice and fresh cucumbers. This salad will suit any table. “Norwegian Roman” salad – three in one: the main course, and the side dish, and the salad. This salad is now on my list of favorites.
Ingredients
- Pink salmon (canned food) – 2 pcs.
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Fresh cucumber – 2-3 pcs.
- Dill greens – 50 g
- Boiled rice – 125 g
- Lettuce leaves
- Salt to taste
- Ground black pepper – to taste
- Mayonnaise – to taste
- Lemon juice – 2 tbsp
Directions
- Rub the carrots on a coarse grater.
- Pour oil into a frying pan. When it starts to warm up, send the carrots there, salt and reduce the heat. Saute the carrots until soft, 8 minutes (they should not be golden). Transfer to a separate bowl without oil and let cool.
- Cut the large onion into thin quarter rings.
- Squeeze the juice out of half a lemon.
- Line the salad plate with lettuce leaves. Put rice boiled in salted water in the first layer. Add a little salt. (Rice can be replaced with potatoes, but it is already boring in salads.)
- Lubricate with mayonnaise.
- The next layer is pink salmon. (Pink salmon can be replaced with sardine.) Lubricate with a thin layer of mayonnaise.
- Drain the lemon juice from the onion and spread the onion in the next layer. (If you do not like the sourness in salads, then the onions do not need to be pickled.)
- Spread the carrots over the onion. Lubricate a little with mayonnaise.
- Fill the entire surface of the salad with cucumbers and herbs. Tighten the salad with cling film and leave to brew for 1-1.5 hours.
- Before serving, the Norwegian Roman salad must be seasoned with salt.
Bon Appetit!
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