Description
A simple and delicious salad will decorate your Christmas table. Will always be in the fridge a jar of canned fish, pickles, carrots and eggs, but rice TM "Mistral" will bring a spicy touch to this salad.
Ingredients
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Canned fish
1 can
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Onion
1 piece
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Pickled cucumber
5 piece
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Carrots
1 piece
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Chicken egg
4 piece
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Mayonnaise
-
Salt
-
Parsley
-
Figure
2 Tbsp
Cooking
Canned tuna fillet cut into small pieces.
Chop the onion.
Pickled cucumber (gherkins) cut into strips.
Carrots (1 PC.) boil, chop on the Korean grater.
Separate the whites from the yolks. Grate the yolks on a fine grater.
Rice "amber" steamed TM "Mistral" boil in salted water until Al dente. Rinse in cold water. Salad we put layers. The top layer we will have rice, so the bottom of the container, we spread a layer of rice. The bowl is pre-covered with plastic wrap for ease of excavation at a later salad.
Next, spread a layer of sliced tuna fish.
Make mayonnaise mesh.
Next a layer of chopped onions.
Next a layer of sliced strips of pickled cucumbers.
Make mayonnaise mesh.
Next a layer of grated egg yolks. This layer lightly with salt and pepper.
Make mayonnaise mesh.
Next a layer of grated carrot straws.
Make mayonnaise mesh.
Then a layer of grated egg whites. Make mayonnaise mesh.
A bowl lined with layers of salad to turn on a flat dish, sprinkle the yolk with a straw, garnish cut eggs with flowers and sprigs of parsley.
Bon appetit!
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