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Layered Seaweed, Rice, and Saury Salad

A perfect, gorgeous dish for the holiday table! A quick salad of seaweed and canned fish that comes together in minutes and disappears just as fast!

Siberian cooksAuthor avatar
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Salad with seaweed rice saury
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Salad with seaweed rice saury
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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 29 % 9 g
Fats 32 % 10 g
Carbohydrates 39 % 12 g
156 kcal
GI: 0 / 100 / 0

Cooking method

Cooking time: 15 min

  1. Step 1:

    Step 1

    For the salad, boil the rice and the eggs.

  2. Step 2:

    Step 2

    Pick out good-quality canned fish and prepared seaweed salad for this dish.

  3. Step 3:

    Step 3

    Open the jar of seaweed and drain it in a sieve.

  4. Step 4:

    Step 4

    Separate the egg whites from the yolks.

  5. Step 5:

    Step 5

    Grate the egg whites on the fine side of a grater — this gives the salad a light, fluffy texture.

  6. Step 6:

    Step 6

    Finely chop the dill.

  7. Step 7:

    Step 7

    Add the rice and chopped dill to the grated egg whites and mix well.

  8. Step 8:

    Step 8

    Open the can of saury, turn it out onto a plate, and mash the fish smooth with a fork.

  9. Step 9:

    Step 9

    Mash the egg yolks with a fork too.

  10. Step 10:

    Step 10

    Finely chop some green onion to garnish the salad.

  11. Step 11:

    Step 11

    Take a springform cake ring and brush the inside with vegetable oil. Set it on a plate and layer in the rice–egg white–dill mixture, then the seaweed.

  12. Step 12:

    Step 12

    Level it well with a fork and cover with another layer of the rice–egg white–dill mixture.

  13. Step 13:

    Step 13

    Press the layer down lightly with a fork and spread on some mayonnaise.

  14. Step 14:

    Step 14

    Spread the mashed saury evenly as the next layer and pack it down.

  15. Step 15:

    Step 15

    Cover the saury with a layer of the remaining rice–egg white–dill mixture.

  16. Step 16:

    Step 16

    Top with another layer of mayonnaise.

  17. Step 17:

    Step 17

    Decorate the top with green onion, dill, and grated egg yolk.

  18. Step 18:

    Step 18

    Slice the lemon into thin rings.

  19. Step 19:

    Step 19

    Finish by arranging the thin lemon rings on top.

  20. Step 20:

    Step 20

    You'll end up with a very appetizing, beautiful salad. We recommend chilling it in the fridge for an hour before serving.

  • A quick, easy dish that's perfect for any celebration — original and beautiful!

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

  • 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
  • Fig - 344  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  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
  • Sea cabbage - 5  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Canned saury - 88  kcal/100g

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