Fish salad with rice and cheese

7 servings

60 minutes

Fish salad with rice and cheese is a classic dish of Russian cuisine that combines ease of preparation with rich flavor. Its roots trace back to traditional family recipes where canned fish was used to create hearty and healthy meals. Pink salmon adds tenderness and a slight saltiness to the salad, boiled rice adds softness, while Dutch cheese provides a subtle creamy note. Dressed with mayonnaise, the salad becomes harmonious in texture and taste. This salad is perfect for both everyday dinners and festive gatherings. It can be served chilled as a standalone dish or used as a filling for tartlets, creating an exquisite appetizer.

Energy value per serving

• Calories: 261.1
• Proteins: 17.3g
• Fats: 18.2g
• Carbohydrates: 6.2g

Ingredients

• Canned pink salmon in its own juice: 1 jar
• Dutch cheese: 100 g
• Rice: 50 g
• Mayonnaise: 80 g
• Chicken egg: 5 pc

Cooking steps

1. Boil the egg and cut it into small pieces.

   Required ingredients:

   • Chicken egg: 5 piece

2. Chop the pink salmon finely.

   Required ingredients:

   • Canned pink salmon in its own juice: 1 jar

3. Cook the rice so it doesn't turn into porridge.

   Required ingredients:

   • Rice: 50 g

4. Grate the cheese on a fine grater.

   Required ingredients:

   • Dutch cheese: 100 g

5. Mix the ingredients and dress with mayonnaise.

   Required ingredients:

   • Mayonnaise: 80 g