Boil the rice with salted water. Cook on low heat for 30 minutes.

While cooking the rice, prepare the fragrant fillet for our salad. Fillet cut lengthwise into two parts. Salt, pepper, a good season with smoked paprika, drizzle with olive oil and lemon juice. How should RUB the spices into the fillets and fry in a well heated frying pan, in olive oil (oil should be quite a bit). Cook for 3-4 minutes on each side. Ready fillet to cool on the Board. While fried fillet, pickle onion. Small red onion thinly slice "quarter rings". Scald onion with hot water and immediately rinse under cold running water. This is to ensure that the onions became less vigorous. Pour the onion cold water (water should just cover the onions) and pour in the vinegar. Leave to marinate for 15-20 minutes.

Prepare the Aioli sauce. In the blender pour in the egg yolk, lemon juice, salt and pepper to taste, also add chopped garlic. Start punching mass in a blender, pouring in a thin stream (very important!) olive oil. If the sauce is too thick (this depends on oil quality), simply dilute it with water to the desired consistency.

Put on the stove a pot of water (water to salt) to poached eggs. While water boils, prepare the remaining ingredients. Tomato to release the seeds and cut into small dice, also slice the fillet and bell pepper. Green onions and herbs finely chopped. Pickled onions drain in a sieve and drain off the water. By this time the rice is just cooked, and you can begin to assemble the salad.

In a salad bowl put all the prepared ingredients with the rice, add the corn and lightly season with pepper. Mix well. In boiling water pour in the vinegar and reduce the heat (water should not boil). Break the egg into a small Cup. Make a funnel in boiling water with a spoon and quickly and gently pour in the egg. Cook for 3 minutes. Ready egg to put on a paper towel (to get rid of excess moisture).

Before serving top the salad with a small amount of sauce (to bind all the ingredients), the remaining sauce and pour into a gravy boat. In the center of the plate put lettuce on them with the help of serving rings put the salad. On top lay the poached egg, sprinkle with smoked paprika. The plate can be decorated with finely chopped vegetables and herbs. The sauce can be submitted separately (in the saucer) or pour over the top - it's a matter of taste!