Rice and cheese salad
Description
The salad is quick and easy to prepare. This beloved salad is usually made with boiled potatoes. Not many know that they can easily be replaced with regular rice. I used hard cheese, but processed cheese will work fine too. For the fish component, you can use any canned or fresh fish; I used canned salmon. The salad is ready to serve.
Instructions
- 1
Step 1
1. I pour water into a saucepan, add a pinch of salt, bring to a boil, and cook the rice. Then I drain it in a colander. I grate the hard cheese on a coarse grater.
- 2
Step 2
2. Boil the eggs and separate the yolks from the whites; grate the whites on a coarse grater. Boil and cool the carrots, then grate them on a coarse grater. Wash the onion and green onion, then chop them finely.
- 3
Step 3
3. Place the mold on a plate and add a layer of boiled rice, spreading mayonnaise over it.
- 4
Step 4
4. Open the can and mash it with a fork, spread it as the next layer, and again coat with mayonnaise.
- 5
Step 5
5. Place onion on the canned fish, and sprinkle the edges with green onion.
- 6
Step 6
6. Next comes a layer of crushed egg whites and mayonnaise.
- 7
Step 7
7. Place the boiled and minced carrots on top of the egg whites and spread with mayonnaise.
- 8
Step 8
8. Place a layer of hard cheese on top of the carrots, spread a thin layer of mayonnaise over it. Put the salad in the refrigerator for 60 minutes, then carefully remove the mold.
- 9
Step 9
9. Garnish the salad with chicken yolks grated finely and a sprig of fresh herbs.