Chamomile salad from canned pink salmon with its own juice

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for salad preparation.

2. Step 2:

   

   Boil rice in a small amount of water until crumbly.

3. Step 3:

   

   Drain the butternut brine from the canned food. Chop the fish finely with a fork.

4. Step 4:

   

   Grind coriander into powder.

5. Step 5:

   

   In a frying pan in a small amount of vegetable oil, lightly fry the carrots grated on a coarse grater. Add salt and pepper to taste, add coriander.

6. Step 6:

   

   Finely chop a large onion head.

7. Step 7:

   

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

8. Step 8:

   

   Cut the proteins into thin strips. These will be the petals of daisies, to decorate the finished dish.

10. Step 9:

    

    Grate the yolks on a coarse grater.

11. Step 10:

    

    Cut the cucumber into small cubes.

12. Step 11:

    

    Spread lettuce leaves on a flat dish. Place a layer of rice evenly on the leaves and apply a mayonnaise grid or a thin layer of mayonnaise.

13. Step 12:

    

    Then place the fish layer on the mayonnaise and sprinkle with sliced cucumber.

14. Step 13:

    

    Place toasted carrots on top of the cucumber layer and sprinkle with onions.

15. Step 14:

    

    Grease everything with mayonnaise.

16. Step 15:

    

    Decorate the salad with daisies, forming petals from the proteins, and place the grated yolk in the middle of the flower.

17. Step 16:

    

    It turned out to be a very tasty and beautiful salad. Such a treat is not a shame to serve to any festive table. Bon appetit!