Forest Riddle Puff Salad is a fresh, puff salad with fish filling and a light rice base. Your guests will love it!
Cooking time 30 minutes
Cod liver 1 ban.
Rice 100 g
Cheese 100 g
Eggs 4 pcs
Onion 1 pc
Carrot 1 pc
Fresh cucumber 1 pc
Vegetable oil 2 tbsp. l.
Salt to taste
Mayonnaise 3-4 tbsp l.
Boil rice until tender and cool.
Fry finely chopped onions and grated carrots in vegetable oil.
Boil the egg until tender, cool and peel.
Place the first layer of boiled rice in a serving ring or a split baking dish.
Grease with mayonnaise and salt a little.
Grind the cod liver with a fork.
Lay on top of the rice and brush a little with mayonnaise.
Grease a layer of grated eggs with mayonnaise.
A layer of fried carrots with onions.
A layer of grated cheese, brush with mayonnaise.
A layer of chopped fresh cucumber.
Add a little finely chopped dill on top. Let the refrigerator soak for a couple of hours.
Remove the ring.
The Forest Riddle puff salad is ready. Decorate with a net of mayonnaise. Serve to the New Year's table.
Bon appetit! Happy New Year!