This salad, "peeped" at a party, but now he is a frequent guest on our table.
Juicy, rich, simple and easy to preparing.
Ingredients:
1 can of canned salmon or other fish in oil
1 tbsp. boiled rice
onion
2 fresh or pickled cucumber
carrot
juice of half a lemon
salt
pepper
mayonnaise
dill and lettuce supply
vegetable oil
Preparation:
1.Figure pre-boil and cool. It will take exactly one glass boiled rice.
2. Onion peel and cut into half rings.
Put the onion in a bowl and pour the lemon juice and season with black pepper.
Onions should marinate - ideally for 2 hours. But 15-20 minutes is good too.
3. Carrot grate and fry in vegetable oil.
4. Open a jar of canned fish and drain fluid from it.
Mash the fish with a fork.
5. Putting salad: a serving dish washed and dried lettuce leaves.
Next, boiled rice and mesh mayonnaise.
Atop layer rice canned fish. And five mayonnaise.
Pickled onions on the fish. Then fried carrots and five also lubricate all the mayonnaise.
Salad need to put into the refrigerator to infiltrate.
6. Before serving, cut the cucumber into thin strips, mix with finely chopped fresh dill.
Cucumber Carrot cover layer.
Important! No need to immediately spread on cucumber salad, they will give the juice and salad will be too wet.
Salad ready!
Bon Appetit!
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