Salad with canned fish and rice

Description

No festive table is complete without the beloved "Mimosa." This delicate, delicious, and fluffy layered salad will delight both adults and children alike. There are countless variations of the "Mimosa" recipe on the internet, but I like my version the most—give it a try!

Instructions

1. 1

   Step 1

   Rinse the rice until the water runs clear. Add water in a ratio of 1 part rice to 2 parts water and cook. Drain the cooked rice in a colander.

2. 2

   Step 2

   Boil the eggs hard, peel them, and separate the yolks from the whites. Finely chop the whites and grate the yolks on a fine grater.

3. 3

   Step 3

   Peel the apples, grate them on a coarse grater, and sprinkle with lemon juice to prevent the apples from browning.

4. 4

   Step 4

   Peel and finely chop the onion, then mix it with the rice. Grate the carrot and rice separately.

5. 5

   Step 5

   Open the can and drain the excess oil. Chop the fish. I do this right in the can using a fork.

6. 6

   Step 6

   Assemble the salad. On a plate, place the rice with onion as the first layer, about 1 cm thick, and spread mayonnaise over it. The next layer is the fish, which should also be coated with mayonnaise.

7. 7

   Step 7

   Place the egg white and mayonnaise on the fish. Then the fourth layer—apples and grated cheese—brush with mayonnaise. Continue by repeating the layers in the same sequence. Repeat the salad layers at least twice.

8. 8

   Step 8

   Top the salad with grated yolk. Place the finished salad in the refrigerator for a few hours, or ideally, overnight.

9. 9

   Step 9

   Garnish if desired and serve.