Salad
Description
Minimum effort — excellent result. 1. Boil pike-perch fillet in salted water, then cool. Cut one apple into slices without peeling, removing the core first. To prevent the sliced apple from browning, spray it with lemon juice. 2. Chop the cooked pike-perch fillet into small cubes or strips. Finely chop the shelled walnuts, reserving a few whole ones for garnishing the finished salad. 3. Cook the rice, then cool. Place the apple slices, chopped walnuts, and pike-perch fillet into a large bowl. Add the cooked rice, mayonnaise, salt to taste, then mix everything well. 4. Line the bottom of a salad bowl with several lettuce leaves. Place the prepared salad on top, garnish with walnuts, and serve. 5. The salad can also be decorated with apple slices. Take one apple, leave the skin on, and cut it in half. Slice each half so the pieces resemble corners. Spray the sliced apple with lemon juice and arrange them around the edges of the salad bowl. Ready to serve immediately.