Salmon and Cream Cheese Salad
1 serving
20 minutes
Salad with salmon and cream cheese is a true gastronomic delight that embodies the best features of European cuisine. It combines the tenderness of lightly salted salmon with the softness of Philadelphia cheese, complemented by crunchy Beijing cabbage and exotic notes of nori seaweed. The slight saltiness of red caviar adds a luxurious touch, while warm rice creates a comfortable, harmonious feeling. Dressed with soy sauce, it gains a rich flavor with a subtle Asian accent. This salad is perfect for both festive dinners and light lunches, offering a balance between heartiness and sophistication. Its deep flavor nuances make it an ideal choice for connoisseurs of refined cuisine.
1
First, you need to boil the rice, no need to salt the water. When the rice is ready, it should be cooled, but not completely; when serving the dish, it should be slightly warm.
- Rice: 50 g
2
Cut the Beijing cabbage into strips and place it on a flat plate (for those who don't like cabbage, it can be replaced with lettuce leaves).
- Napa cabbage (pak choi type): 60 g
3
Cut the salmon and cheese into small cubes of the same size.
- Lightly salted salmon: 50 g
- Cream cheese (Philadelphia): 30 g
4
Cut the seaweed into thin strips about 5 cm long.
- Dried nori seaweed: 1 piece
5
When the rice is ready and slightly cools down, start layering the ingredients in the following order: cabbage, rice, salmon, cheese, red caviar, seaweed (in a random order). Dress the salad with sauce and serve.
- Rice: 50 g
- Napa cabbage (pak choi type): 60 g
- Lightly salted salmon: 50 g
- Cream cheese (Philadelphia): 30 g
- Red caviar (salmon roe): 3 teaspoons
- Dried nori seaweed: 1 piece
- Soy sauce: 4 tablespoons
