Rice salad with baked smelt

Description

This salad taste a bit similar to the famous Mimosas. Rice, fish, eggs, dressing. Again, a little differently. The main feature of the rice, which is perfect for the usual side dish. And I'm with him and decided to prepare a salad. Do not want to taste?

Ingredients

Smelt

3 piece
Lemon juice

1 tsp
Olive oil

1 Tbsp
Salt
Figure

150 g
Broth

300 ml
Red onion

1 piece
Garlic

1 tooth
Coriander

1 pinch
Basil

1 pinch
Salt
Black pepper
Olive oil

1 Tbsp
Yogurt

300 g
Lemon juice

0.5 tsp
Mustard

0.5 tsp
Figure

100 g
Smelt

1 piece
Chicken egg

3 piece
Sauce

300 g
Capers

Cooking

Smelt to gut, wash under running water, season with salt and pepper, drizzle with lemon juice and olive oil. Bake in preheated oven for 20 minutes at 180 degrees.

While fish is baking, measure out the desired amount of rice. Wash.

Pour the rice for 20 minutes in cold water, drain in a sieve.

In a saucepan with a thick bottom, heat olive oil, sauté cut into rings or half rings red onion 3 minutes

Add the chopped garlic, ground coriander, dry Basil

Pour hot vegetable stock or boiling water

Add the rice, season with salt and pepper, mix well. Bring to a boil.

Reduce the heat to minimum and cook under a lid for 15 minutes. Let the rice cool down

Fish disassemble fillet, choose the seeds, cut filet.

For the sauce, mix natural yogurt with mustard and lemon juice

The cooled rice to mix with the gas, a little gas station to leave. If at this stage add the black olives and fresh mint, you get a Greek salad that can be prepared at any time of the year. Good as a separate dish or as a side dish.

Finely chopped boiled eggs

With the help of kitchen cookie cutters put the salad layers: the layer of rice, fish, a little filling, eggs... repeat the layers, seasoning sandwiching each layer, focusing on the taste and variety of fish.

Bon appetit.

Help yourself.

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