Salad with pink salmon
Description
The salad is quick and easy to prepare. The recipe is very simple: just prepare the ingredients and start assembling the dish in layers, following the step-by-step instructions. For the sauce, it's best to use homemade mayonnaise made from 1 egg, 150 grams of vegetable oil, a teaspoon of Dijon mustard, juice of half a lemon, and salt and sugar to taste. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients. Boil the eggs and rice.
- 2
Step 2
Drain the liquid from the canned salmon and flake it with a fork.
- 3
Step 3
Wash the greens and dry them.
- 4
Step 4
Cut the cucumber into small cubes.
- 5
Step 5
Finely chop the dill, leaving the stems for decoration.
- 6
Step 6
Carefully remove the yolks from the eggs, and slice the whites into thin strips.
- 7
Step 7
The egg strips can be cut in half to make the daisies more compact.
- 8
Step 8
Line the plate on which you will assemble the salad with lettuce leaves.
- 9
Step 9
Place boiled rice on salad leaves.
- 10
Step 10
Apply a layer of mayonnaise; it's better if it's homemade mayonnaise, like mine.
- 11
Step 11
Next, place a layer of canned pink salmon.
- 12
Step 12
Apply mayonnaise on the layer of pink salmon.
- 13
Step 13
Next, add a layer of canned corn.
- 14
Step 14
Place a layer of fresh cucumbers on the corn.
- 15
Step 15
Apply a layer of mayonnaise.
- 16
Step 16
Sprinkle with dill greens.
- 17
Step 17
Decorate the salad with egg daisies, and use crushed yolk for the flower centers.
- 18
Step 18
Place as many daisies as will fit, and garnish with the remaining dill.
- 19
Step 19
If desired, you can decorate the salad with a couple of ladybugs made from cherry tomatoes and olives. The salad is ready.