Salad with canned fish and rice
Description
Perfect for an everyday table. For this salad, you can use any canned fish in its own juice or in oil. You can use sardines or pink salmon; tuna would also be an excellent choice. You can also add any other herbs, such as dill or parsley. To find out, decorate as desired and serve.
Instructions
- 1
Step 1
Boil water in a saucepan. Rinse the rice in a colander under running water and cook it in the saucepan until done. Then cool it down.
- 2
Step 2
In another saucepan, pour cold water, add raw chicken eggs, and boil them until hard. Cool the eggs under a stream of cold water and peel off the shells. Then cut them into cubes.
- 3
Step 3
Open the can of fish preserves and drain off the excess liquid. Then mash the preserves with a fork and add them to the bowl with the eggs and cooked rice.
- 4
Step 4
Wash and dry the green onion stalks. Finely chop them and add to the other ingredients in the bowl.
- 5
Step 5
Dress the salad with mayonnaise, season with salt and pepper to taste. Mix thoroughly, then serve the salad.