Salad with canned pink salmon

Description

Minimum effort — excellent result. You can make this salad in just half an hour, but it needs at least 2–3 hours to chill in the refrigerator. You can layer the salad as you prefer, and ingredients can be substituted—swap chum salmon for salmon or Atlantic salmon. You can even use fresh baked or boiled fish. Ready to serve immediately.

Instructions

1. 1

   Step 1

   Put the rice on to boil. Transfer the fish to a bowl and mash it with a fork. Boil the eggs, cool them, then peel and grate the carrots on a coarse grater, and chop the onion into small cubes.

2. 2

   Step 2

   Fry the onion in a frying pan, and in a separate frying pan, fry the carrot. Set aside to cool.

3. 3

   Step 3

   Dice the chicken eggs and grate the cheese on a coarse grater.

4. 4

   Step 4

   Place the boiled rice as the bottom layer, then spread a thin layer of mayonnaise over it. Add the eggs on top and spread mayonnaise over them again. Add a layer of onion and carrot, followed by the fish and mayonnaise. Garnish with grated cheese.

5. 5

   Step 5

   Chill the salad in the refrigerator for a couple of hours, then serve it.