My husband's favorite salad. But somehow it turns out that I usually cook it on March 8th.
The salad is simple and delicious. The husband usually bakes a cake that day and cooks the meat. And I’m on salads)) I usually don’t want to do anything difficult, so such a salad is just a godsend!
You can serve it in a common salad bowl or on croutons (this is even more interesting).
I boil the rice in advance. By the way, you can use the one left over from the dinner. I cut the eggs into small cubes.
Marina onions. I chop it finely. I add a little salt and a pinch of sugar, a teaspoon of vinegar and water. Stir and leave for 15-20 minutes.
I fry the second half of the onion in a small amount of vegetable oil. You can, of course, add only pickled or only fried onions to the salad. But it is tastier when exactly such a combination.
Mash canned fish with a fork. I have mackerel. But, of course, sardines, saury, and tuna will do. The taste of the salad is very dependent on the quality of the fish, so it is better to take tasty fish. The liquid (if much) can be drained. But you can leave it - so the salad will turn out juicier.
I add mayonnaise and mix. Sprinkle green onions on top. salad is ready!
INGREDIENTS:
• Rice - 0.5 cups
• Eggs (boiled) - 4 pcs.
• Onion - 1 pc.
• Canned fish (I have mackerel) - 1 can
• Mayonnaise - 2 tbsp.
For the marinade:
• Salt - a pinch
• Sugar - a pinch
• Vinegar 9% - 1 tsp.
• Water - 0.5 cups
How I prepare this salad, see in a short video (where I showed what kind of fish I use):