Salad with canned mackerel

Description

A simple dish to prepare. The convenience of this salad recipe is that you can always add or substitute ingredients to your taste or based on what you have on hand—for example, I sometimes add green peas or replace rice with boiled potatoes grated on a coarse grater. This recipe yields a large amount of salad, so all your guests at a festive table will have a chance to try it and will immediately ask for the recipe. Serve chilled.

Instructions

1. 1

   Step 1

   Put the eggs and rice on to cook at the same time.

2. 2

   Step 2

   Open the mackerel, drain the excess fat, and flake the fish with a fork.

3. 3

   Step 3

   Finely chop the onion. Separate the boiled eggs into whites and yolks. Chop the whites, and set aside the yolks for garnish.

4. 4

   Step 4

   In a bowl, combine cooked rice, canned mackerel, onion, and egg whites. Add salt and pepper to taste, add mayonnaise, and mix well.

5. 5

   Step 5

   Place the salad on a serving dish, sprinkle with crumbled yolk on top, and garnish with a sprig of parsley. Chill the salad in the refrigerator for a few minutes before serving and serve it cold.

6. 6

   Step 6

   Can be served at the table.