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.
1
Boil the egg and cut it into small pieces.
- Chicken egg: 5 piece
2
Chop the pink salmon finely.
- Canned pink salmon in its own juice: 1 jar
3
Cook the rice so it doesn't turn into porridge.
- Rice: 50 g
4
Grate the cheese on a fine grater.
- Dutch cheese (Gouda/Edam): 100 g
5
Mix the ingredients and dress with mayonnaise.
- Mayonnaise: 80 g
