Salad
Description
A simple dish to prepare. This salad is great because instead of traditional potatoes (which have become a bit boring in festive salads), you can use boiled rice, which will make the salad juicy and pair well with the fish. I recommend using homemade mayonnaise, as it gives the salad a rich egg flavor. Don't forget to salt the cucumbers just before serving. If you do it earlier, the cucumbers will release juice and make the salad too watery. Serve chilled.
Instructions
- 1
Step 1
1. Grate the carrot on a coarse grater and fry it in heated vegetable oil, seasoning with salt and pepper, then reduce the heat. Once the carrot is lightly fried, remove it from the heat.
- 2
Step 2
2. Slice the onion thinly, pour the juice of half a lemon over it, and season with pepper to taste. Mix and let it marinate for a few minutes.
- 3
Step 3
3. Finely chop the dill, and cut the cucumbers into thin strips. Mix the cucumbers and dill, but do not add salt. Place salad leaves on a plate, then add the cooked rice, lightly salt it, and spread mayonnaise on top.
- 4
Step 4
4. Place the fish, mashed with a fork, on top and spread with mayonnaise. Then add the onion, squeezing lemon juice over it. Next, add the carrots, draining off the oil, and spread with mayonnaise.
- 5
Step 5
5. Top with a layer of cucumber and dill. Refrigerate the salad for 1 hour, then lightly salt the top layer before serving.