Layered salad with red fish, rice and vegetables
4 servings
60 minutes
Layered salad with red fish, rice, and vegetables is an embodiment of harmony in flavors and textures. Inspired by Russian traditions, it combines the tenderness of lightly salted salmon, the lightness of rice, the freshness of cucumber and avocado, as well as the richness of carrots and eggs. The uniqueness of the dish lies in its carefully balanced layers: spicy onion and dill enhance the depth of flavor while 'Wasabi' mayonnaise adds a slight sharpness. This salad is perfect for festive occasions—not only is it pleasant to eat but aesthetically it looks like a work of art, especially when decorated in the shape of a fish. The key is to let it rest in the fridge so that the flavors meld together. Delicious, nutritious, and elegant—it will adorn any table!
1
Cook rice as for sushi. Rinse 120 grams of round-grain rice (I have parboiled long-grain) until the water is clear. Drain in a sieve and let it sit for 1 hour.
- Rice: 250 g
2
Pour rice with a cup of cold water and bring to a boil with a lid. Cook for 10 minutes, turn off, and let it sit covered for another 10 minutes. Mix 1 tablespoon of white wine vinegar with 1 teaspoon of sugar and 0.5 teaspoon of salt until fully dissolved, then add to the rice and mix again.
- Rice: 250 g
- White wine vinegar: 1 tablespoon
- Sugar: 1 teaspoon
- Salt: to taste
3
Boil eggs and carrots. Cool down, peel.
- Chicken egg: 4 pieces
- Carrot: 1 piece
4
Chop the onion finely, and also chop the dill and green onion finely.
- Red onion: 1 head
- Spring onion: 0.5 bunch
- Dill: 0.5 bunch
5
Remove the pit and skin from the avocado, drizzle with lemon juice, and cut into small cubes.
- Avocado: 1 piece
- Lemon juice: 1 teaspoon
6
Grate the eggs. Wash the cucumber and cut it into small cubes. Grate the carrot.
- Chicken egg: 4 pieces
- Cucumbers: 1 piece
- Carrot: 1 piece
7
Layer on a flat plate: 1 - rice smeared with 'Wasabi' mayonnaise; 2 - finely chopped fish; 3 - dill; 4 - purple onion; 5 - cucumber smeared with a small amount of mayonnaise; 6 - avocado smeared with mayonnaise; 7 - eggs mixed with 2 tablespoons of onion and a small amount of mayonnaise; 8 - carrot smeared with mayonnaise.
- Rice: 250 g
- Mayonnaise: 200 g
- Lightly salted Atlantic salmon: 250 g
- Dill: 0.5 bunch
- Red onion: 1 head
- Cucumbers: 1 piece
- Avocado: 1 piece
- Chicken egg: 4 pieces
- Carrot: 1 piece
8
Decorate the salad on top as desired (I decorated it in the shape of a fish) and let it sit in the refrigerator for at least 3 hours.
- Ground black pepper: to taste
