Puff Salad with Fish
by Editorial Staff
For a festive table, a puff fish salad is perfect, the main component of which is slightly salted salmon. In a festive salad, fish goes well with rice, apples, and carrots. I suggest you make a salad dressing with the addition of mayonnaise.
Cook: 45 minutes
Servings: 4
Ingredients
- Mayonnaise – 100 ml
- Fat cream – 100 ml
- Sour cream – 50 ml
- Salted salmon – 350 g
- Boiled rice – 200 g
- Boiled carrots – 1 pc.
- Green apple – 1 pc.
- Green onions – 1 bunch
- Boiled egg (yolk) – 1 pc.
- Salt to taste
- Ground pepper mixture – to taste
Directions
- For a puff salad with fish, we prepare the necessary ingredients. Rice, carrots and an egg must be boiled and cooled in advance. The cream should be at least 33% fat (preferably homemade).
- For salad dressing, add sour cream and cream to mayonnaise. Mix all ingredients with a fork until smooth.
- Add spices to the dressing sauce, focusing on your taste. We mix.
- Cut the lightly salted salmon into strips. Lubricate the salad bowl with the prepared dressing. Put half of the fish in the bowl in the first layer.
- Lubricate the fish layer with dressing sauce.
- The next layer of salad is boiled rice. We spread the rice, grease it generously with dressing. Pierce the rice layer with a fork so that it is better saturated with the dressing.
- Grind the carrot on a grater, put it on rice.
- Chop the green onion finely, capturing the white part. Place the onion on the carrot layer.
- Cut the apple into thin strips. We spread it on the bow.
- Lubricate liberally with dressing.
- The final layer of fish salad with apple, carrot, and rice is from the remaining salmon. Slightly grease the salmon with dressing. Cover the bowl with a salad with cling film or a lid. Let the fish salad with rice soak in the refrigerator (up to 5 hours).
- Gently turn the finished puff salad with salmon onto a flat dish. Sprinkle the top of the festive salad with grated yolk and decorate with a slice of salmon.
Enjoy your meal!
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