Layered Salad with Pink Salmon
4 servings
25 minutes
Layered salad with pink salmon is a refined dish of European cuisine that combines the tenderness of fish flavor and the freshness of vegetables. Such salads are believed to have emerged in gastronomy due to the pursuit of harmony in textures and tastes. In this recipe, pink salmon is the key ingredient with a light saltiness, perfectly complemented by airy layers of rice and crunchy cucumbers. Fried carrots add a slight sweetness, while mayonnaise binds all components together, creating a softness in taste. Elegant decoration in the form of daisies made from egg whites and yolks turns the salad into a true culinary masterpiece. This salad not only pleases the eye but also serves as an excellent option for a festive table or a cozy family dinner. Chilling before serving makes it especially refreshing and harmonious.
1
Boil the rice in salted water until cooked, grate the carrot on a coarse grater, and fry in oil.
- Rice: 2 tablespoons
- Carrot: 2 pieces
2
Layer torn lettuce leaves first, then boiled rice with mayonnaise, third layer crushed pink salmon without liquid, mayonnaise, carrot, mayonnaise, finely chopped cucumber, and mayonnaise.
- Cucumbers: 2 pieces
- Canned pink salmon in its own juice: 1 jar
3
Make daisy petals from egg whites cut into strips, create the flower centers from grated yolks, decorate with dill, and chill before serving.
- Chicken egg: 3 pieces
