Salad with canned pink salmon, rice and egg
Origin of the recipe
Soviet cuisine often used canned foods in salads. This was convenient and economical, especially during times of shortages. Fish salads typically combined canned fish with readily available ingredients such as potatoes, rice, eggs, and vegetables.
What do you need for cooking?
Ingredients
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Canned pink salmon
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Rice
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Eggs
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Cucumber
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Green
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Mayonnaise
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Salt
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Pepper
Kitchen utensils
- Knife
- Board
- Spoon
- Pot
- shoulder blade
- Sieve
- Salad bowl
When you need quick ideas for dinner or for guests, try this classic pink salmon salad. It takes just enough time to cook the rice, and the result will delight any fish lover!
Step-by-step recipe
Step 1:
Boil the rice in salted water until done, drain in a sieve and cool.
Step 2:
Remove the pink salmon from the can, place it in a bowl, remove the bones and mash the fish with a fork.
Step 3:
Cut the cucumber into small cubes.
Step 4:
Boil the eggs, cool, peel and chop finely.
Step 5:
Wash, dry and finely chop the herbs.
Step 6:
Combine ingredients in a salad bowl, season with mayonnaise, pepper and mix.
Cooking tips
Before cooking, rice should be washed well and cooked in plenty of water.
You can use herbs according to your taste, for example, cilantro.
Try the finished salad and add more salt if you think it’s necessary.
Very simple recipe, I will definitely cook it, thank you!
A really simple salad. I'll definitely make it. Thank you and good luck with everything.
