Salad with pink salmon, rice and beetroot
Cooking time:
30 minutes
Active time:
15 minutes
Complexity:
Easy
This unusual and nourishing salad with hot smoked pink salmon, bedraggled and rice is good as both a snack and a festive option. And laid out in layers in a jar, it also looks beautiful!
See all recipes category Salad 
5
Recipe "Salad with pink salmon, rice and beetroot "
Ingredients per 2 cans servings
rice (bagged mix)
1 pack
boiled beets (medium)
1 pc.
sulini sauce
2 tbsp. l.
fennel
a few twigs
hot smoked pink salmon fillet
1 pack (200g)
white onion
1/4 pc.
anchovy
2 pcs.
salad mix "Caesar"
1/2 pack (70g) or how much will go into the jar
pine nuts
handful
Step 1/9
Boil rice until cooked in boiling water, according to the instructions on the package. Arrange in jars.
Step 2/9
Cut the beets into small blocks.
Step 3/9
Cut the onions into very thin half rings, and then into small cubes.
Step 4/9
Place the beets and onions in jars over the rice.
Step 5/9
Finely chop the ansous. Put the sulini sauce in the jars with the next layer, followed by the anchovies.
Step 6/9
Disassemble the pink salmon into small pieces, carefully check for bones, remove them if they come across. Put the pink salmon in jars.
Step 7/9
Cut the dill at random and place on the fish.
Step 8/9
Top with the salad leaves, filling the tin to the top.
Step 9/9
Lightly fry the pine nuts in a dry pan and sprinkle them on a layer of leaves. The salad, which is convenient to take with you, is ready.
Ingredients per 2 cans servings
rice (bagged mix)
1 pack
boiled beets (medium)
1 pc.
sulini sauce
2 tbsp. l.
fennel
a few twigs
hot smoked pink salmon fillet
1 pack (200g)
white onion
1/4 pc.
anchovy
2 pcs.
salad mix "Caesar"
1/2 pack (70g) or how much will go into the jar
pine nuts
handful
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