Salad with humpback salmon
Even though I am quite indifferent to salads with mayonnaise (except for rare cases such as the New Year) but this salad has captured me! It is so airy – that’s the right word! So tender and tasty, you will like it. It takes 20 minutes to cook.
6-8
portions 
Ingredients:
- Preserved humpback salmon – 1 can;
- Rice – 100 ml;
- Eggs – 4 small or 3 big pc;
- Onion – 1 pc;
- Lemon – ½ pc;
- Cucumber – 2 average or 1 big pc;
- Cheese – 80 g;
- Mayonnaise;
- Salt.
Step 1
Cook the rice. I haven’t been mistaken writing rice 100 ml. I measure it in a glass for liquids. Add salt when cooking. Boil eggs hard. Finely chop the onion. Choose a small onion.
Step 2
Treat onion with boiling water and put it into the bowl. Add lemon juice and leave to be marinated.
Step 3
Put cool rice on the bottom of the salad dish. Put a thin layer of mayonnaise.
Step 4
Grate cheese on a small grater.
Step 5
Put the next layer of cheese and coat with mayonnaise again.
Step 6
Mash the fish with a fork.
Step 7
Put onion to the fish and mix up.
Step 8
Put the fish-onion layer and coat with mayonnaise. Very thin layer.
Step 9
Grate cucumbers on a big grater. Press out extra juice and arrange as the next layer. Coat with mayonnaise.
Step 10
Grate eggs on a small grater.
Step 11
Put as a top layer.
Step 12
You may serve immediately.
Bon appetite!
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