Puff Salad with Red Fish
by Editorial Staff
Anyone who loves Japanese cuisine will love this flaky salad with salted red fish, rice, and fresh cucumber. Light, with a pleasantly mild taste, the salad is just perfect for a festive table.
Cook: 40 minutes
Ingredients
- Slightly salted red fish (I have pink salmon) – 200 g
- Boiled rice – 1 glass
- Fresh cucumber, long-fruited – 0.5 pcs.
- Carrots – 1 pc.
- Eggs – 2 pcs.
- Red onion – 0.5 pcs.
- Fresh parsley – 3 sprigs
- Fresh dill – 3 branches
- Mayonnaise – 50 ml
- Wasabi – 1 teaspoon
- Apple cider vinegar 6% – 1 teaspoon
- Ground black pepper – to taste
Directions
- Mix mayonnaise with wasabi, season with allspice.
- Cut the cucumber into small cubes.
- Peel the boiled carrots and cut them into small cubes.
- Cut the lightly salted red fish into small cubes.
- Cut the sweet onion into very small cubes, sprinkle the onion with apple cider vinegar.
- Peel the boiled egg and knead it with a fork.
- Mix the egg with finely chopped herbs.
- Let’s collect the salad in layers, smearing each layer with cooked spicy mayonnaise. The first layer is half cooked rice and mayonnaise.
- The second layer is fresh cucumber and mayonnaise.
- The third layer is red fish and mayonnaise.
- The fourth layer is sweet onion and mayonnaise.
- The fifth layer is eggs with herbs and mayonnaise.
- The sixth layer is boiled carrots and mayonnaise.
- The seventh layer is the remaining rice and mayonnaise.
- Put the red fish on top of the rice.
- We decorate a puff salad with red fish and rice to your liking, I have fresh herbs and cranberries for this.
Enjoy your meal!
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