Salad with mackerel and rice
Description
Perfect for everyday meals. All lovers of salads with canned fish, I recommend trying this recipe. And if you layer the dish and garnish it with fresh herbs, this mackerel salad will not only taste even better, but also look beautiful and elegant on a festive table. Decorate as desired and serve.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. Rinse the rice, place it in a saucepan, cover with cold water, and set over high heat. Bring the water to a boil, then reduce the heat to low and cook the rice for 20-25 minutes. Once cooked, drain the rice in a colander, rinse it under cold water, and let all the liquid drain off completely. Place the eggs in a saucepan, cover with cold water, and boil them hard (8 minutes after the water starts boiling). When the eggs are done, transfer them to cold water and let them cool down. I prepared the eggs and rice the night before.
- 2
Step 2
On a flat plate, place the rice as the first layer. I use a special cooking ring, but you can simply layer it without the ring. Season the rice with salt and spread mayonnaise on top.
- 3
Step 3
Place diced onion on the rice, and to remove bitterness, you can pour boiling water over the onion for a couple of minutes. Season the onion with salt and pepper to taste. Spread mayonnaise on top.
- 4
Step 4
Break the canned fish into smaller pieces, removing the bones. Place the mackerel as the next layer.
- 5
Step 5
Peel the eggs and grate them on a coarse grater. Place as the top layer. Season with salt and pepper, and spread with mayonnaise.
- 6
Step 6
Garnish the salad with fresh herbs (I used green onions, parsley, and dill). The mackerel and rice salad is ready.
- 7
Step 7
Chill the salad in the refrigerator and serve.