When I saw a jar of canned fish on the refrigerator shelf, I immediately remembered this recipe for a budget salad. Spicy salty fish perfectly complements the rice, which is neutral in taste. Boiled eggs make the salad especially tender. And the light bitterness of onions is just what comes in handy. This salad with canned fish, rice, eggs, and onions is always a welcome guest on our table.
Rinse the rice by changing the water several times. Pour the rice into a saucepan with cold water (300 ml or more, but not less, otherwise the rice will not be crumbly enough), put on high heat. Bring water to a boil, reduce heat to low, and cook rice for 15 minutes. Throw the finished rice on a sieve, rinse with cold water. Allow water to drain completely.
Pour the eggs into a saucepan with cold water and boil them hard (8 minutes after boiling). When the eggs are ready, transfer them to cold water and let them cool down.
Peel the onion, chop finely, and pour boiling water over for a couple of minutes to soften the bitterness. Then put the onion on a sieve and rinse with cold water. Allow water to drain completely.
Disassemble the canned fish into smaller pieces, removing the bones. Place the fish in a salad bowl.
Add the onion to the fish. Mix.
Peel the eggs, chop finely and add to the fish and onions.
Put completely cooled rice there.
Rinse the dull, dry, and chop finely. Add the dill to the salad bowl.
Season the salad with mayonnaise. Add salt and pepper to taste.
Mix.
You can serve salad with canned fish, rice, eggs, and onions right after cooking, put it in portioned salad bowls, or use a culinary ring for serving.
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