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Salad with rice and canned fish layered

Layered Rice and Canned Saury Salad

Simple in its ingredients, yet refined and delicious! Canned saury is a healthy, inexpensive fish, rich in calcium, iron, magnesium, and other nutrients. Its meat is wonderfully tasty and pairs well with many ingredients, which is why there are so many salads and other dishes built around canned saury. A saury-and-rice salad is an especially nice idea — light yet filling and tasty, it works on a holiday table or just for everyday lunch or dinner.

Snezhana

Recipe author

Composition / ingredients

Servings:

Canned saury

250

Steamed rice

120

Onion

Eggs

Hard cheese

120

Pickled cucumbers

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 9 g

Fats 46 % 11 g

Carbohydrates 17 % 4 g

141 kcal

GI: 40 / 0 / 60

Cooking method

Cooking time: 40 min

Step 1:

Let's gather the ingredients. Along with the canned saury and long-grain rice, we'll use eggs, onion, hard cheese, pickled cucumbers, and mayonnaise for the dressing. We build the salad in layers, spreading mayonnaise over each one. The order goes: rice, a thin layer of mayonnaise, onion, canned saury, more mayonnaise, grated egg yolks, mayonnaise, pickled cucumbers, mayonnaise, and grated egg whites.
Step 2:

Peel the onion and cut it into small cubes. If the onion tastes too sharp, you can mellow it: cover it with water mixed with a teaspoon of vinegar and a teaspoon of sugar and let it sit for 15 minutes, or simply pour boiling water over it and leave it for 10 minutes. Drain off the water or marinade.
Step 3:

Rinse the rice thoroughly until the water runs clear. Cover it with fresh water and set the saucepan over heat. Add a pinch of salt and cook until tender. For salad, it's best to use long-grain or parboiled rice so it doesn't cook down to mush. Drain the water and let the rice cool. Spread the rice as the first layer, then coat it with mayonnaise.
Step 4:

Open the can of saury and drain off the liquid. Mash the fish with a fork until smooth. Spread it over the rice and scatter the onion on top.
Step 5:

Spread with mayonnaise again.
Step 6:

Wash the eggs with soap to keep germs from getting inside the eggs and into the dish. Put the eggs in a saucepan, cover with water, set over heat, and hard-boil them — 20 minutes from the time the water boils is enough. Cool and peel the eggs. Separate the whites from the yolks and grate them separately. Add a layer of grated egg whites and mayonnaise.
Step 7:

Cut the pickled cucumbers into small cubes with a knife. Layer the cucumbers on top. Spread with mayonnaise.
Step 8:

Sprinkle with the grated egg yolks, then add another thin layer of mayonnaise.
Step 9:

Grate the hard cheese on a medium grater. Sprinkle it over the top of the salad. If you like, garnish with a few cranberries and a sprig of fresh parsley. Let the salad chill and soak up the flavors in the refrigerator, then serve. Enjoy!