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Daisy Salad with Canned Pink Salmon

Easy to make with simple ingredients, and very tasty, with a wonderfully delicate flavor. It's a hearty dish that makes a beautiful addition to any holiday table.

luba60Author avatar
Recipe author
Chamomile salad from canned pink salmon with its own juice
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 8 g
Fats 37 % 14 g
Carbohydrates 42 % 16 g
209 kcal
GI: 13 / 87 / 0

Cooking method

  1. Step 1:

    Step 1

    Gather all the ingredients you'll need for the salad.

  2. Step 2:

    Step 2

    Boil the rice in a small amount of water until tender and fluffy.

  3. Step 3:

    Step 3

    Drain the oily brine from the canned salmon. Mash the fish finely with a fork.

  4. Step 4:

    Step 4

    Grind the coriander into a powder.

  5. Step 5:

    Step 5

    In a skillet with a little vegetable oil, lightly sauté the carrots grated on a coarse grater. Season with salt and pepper to taste and add the coriander.

  6. Step 6:

    Step 6

    Finely chop a large onion.

  7. Step 7:

    Step 7

    Hard-boil the eggs. Carefully separate the whites from the yolks.

  8. Step 8:

    Step 8

    Cut the egg whites into thin strips — these will be the daisy petals for decorating the finished dish.

  9. Step 9:

    Step 9

    Grate the yolks on a coarse grater.

  10. Step 10:

    Step 10

    Cut the cucumber into small cubes.

  11. Step 11:

    Step 11

    Arrange lettuce leaves on a flat serving plate. Spread an even layer of rice over the leaves and pipe a mayonnaise grid or a thin layer of mayonnaise on top.

  12. Step 12:

    Step 12

    Next, add a layer of fish over the mayonnaise and sprinkle with the diced cucumber.

  13. Step 13:

    Step 13

    On top of the cucumber layer, add the sautéed carrots and sprinkle with onion.

  14. Step 14:

    Step 14

    Coat everything with mayonnaise.

  15. Step 15:

    Step 15

    Decorate the salad with daisies: form petals from the egg whites and place a little grated yolk in the center of each flower.

  16. Step 16:

    Step 16

    The result is a delicious, beautiful salad. A treat like this is worthy of any holiday table. Enjoy!

  • Instead of canned pink salmon, you can use canned sardines or horse mackerel.

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Canned pink salmon - 136  kcal/100g

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