Canned pink salmon salad with rice and cheese

Name: Canned pink salmon salad with rice and cheese
Cook time: 60 min
Total time: 60 min
Yield: 7 servings
Ingredients: 0.14 банка Горбуша консервированная в собственном соку; 14.29 г Голландский сыр; 7.14 г Рис; 11.43 г Майонез; 0.71 шт Куриное яйцо

Light and satisfying salad with canned fish, crumbly rice, hard cheese and boiled eggs. Perfect for a quick lunch or dinner.

Total: 60 min
Standard serving: 102.7 g

Salads
Russian cuisine
Lunch
Dinner
Easy

Ingredients

Total 5

Canned pink salmon in its own juiceконсервированный
34.3 g
Dutch cheese
14.29 g≈ 3/4 slice
Rice
7.14 g≈ 2 tsp
Mayonnaise
12.032 ml≈ 2.5 tsp
Chicken egg
35.5 g≈ 3/4 pcs

Instructions

1
Step 1
Boil the eggs until fully cooked, cool and cut into small pieces.
2
Step 2
Open a can of pink salmon, drain the excess juice and finely chop the fish.
3
Step 3
Boil the rice until cooked through, but keep the grains fluffy and separate - don't let it turn into porridge. Cool it down.
4
Step 4
Grate the cheese on a fine grater.
5
Step 5
Combine eggs, pink salmon, rice and cheese in a large bowl. Add mayonnaise and mix thoroughly. Serve chilled.

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Instructions

Step 1

Step 2

Step 3

Step 4

Step 5

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Layered Tuna, Rice and Egg Salad

Layered Salmon and Egg Salad

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Layered Salmon and Egg Salad

Layered Salad with Pink Salmon and Egg

Layered Mimosa Salad with Pink Salmon

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Mimosa Layered Salad

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