Description
Know recipes this familiar and beloved by many of the salad very much. But this is exactly what I met. I had the temerity once to add in canned fish, salted red, it turned out much tastier. Since then, the only way my eating... I Hope You'll make this recipe.
Ingredients
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Figure
1 pack
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Mackerel
1 can
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Trout
150 g
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Pepper
1 piece
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Bow white
1 piece
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Chicken egg
4 piece
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Mayonnaise
2 Tbsp
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Salt
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Parsley
1 sprig
Cooking
Boil the rice according to instructions. Bags are very convenient, portioned packaging, if you want you can taste every different garnish. But today we are preparing the salad. And just in the same bag we needed the number.
Cook hard-boiled eggs, cool, peel and separate the white from the yolk.
While cooking the rice, put the mackerel into a bowl and mash with a fork, the excess liquid does not pour out.
Smoked trout milling, cut into small cubes.
To connect mackerel and trout, mix.
Pepper wash, peel and cut into small cubes.
Cold boiled rice put the first layer in a salad bowl.
On it lay the fish mixture. Apply mayonnaise grid. Here You can increase or decrease the amount of mayonnaise according to your taste.
The next layer to distribute the pepper.
For pepper to put the roughly chopped white onion. In the case of using more pungent varieties of onion-marinated it for a few minutes or pour over boiling water. Salt.
Again grid of mayonnaise.
On a fine grater grate the whites and put another layer washed and dried a sprig of parsley.
One yolk grate and imitating Mimosa, sprinkle it on a salad. To give the salad to brew for a minimum of 2-3 hours.
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