Layered Salad with Lightly Salted Salmon and Rice
A festive layered salad with rice, lightly salted salmon, cucumber, and cream cheese. It turns out tender and neat, and slices well into portions.
- Time
- 35 min
- Serving
- 370 kcal
- Ingredients
- ≈ $3.47
- Protein
- 19 g
Ingredients
- 1 Lightly salted salmonpack 200 g ≈ $9.00 55 g
- 2 Long-grain ricepack 800 g ≈ $1.94 35 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Cucumbers≈ $3.67 per kg 60 g
- 5 Cream cheesepack 140 g ≈ $1.80 35 g
- 6 Dillpack 50 g ≈ $1.80 4 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rice, cover with water in a 1:2 ratio, and cook for 15–17 minutes until tender; let cool and season lightly1 with salt.
Boil the egg for 9–10 minutes, cool, peel, and grate.
Dice the cucumber4 finely, chop the dill6, and slice the salmon thinly.
Mix the cream5 cheese with the dill6 and a pinch of pepper until smooth and spreadable.
Layer the rice, some of the cheese spread, the cucumber4, the egg, the remaining spread, and the salmon.
Chill for 20 minutes before serving so the layers firm up.
Tips
- Why it works
- Cook the rice at a 1:2 ratio so it stays fluffy and doesn't stick together in the layers. Overcooked rice gets lumpy and spoils the look of the salad.
- Substitutions
- Use lightly salted salmon (55 g) or canned tuna in oil (60 g, squeeze out the oil) instead of salmon. Instead of cream cheese, use tofu cheese (35 g) mixed with 1 tsp lemon juice.
- Common mistakes
- If the salad falls apart when you cut portions, the layers weren't chilled enough or the rice is too salty. Check the firmness 15 minutes after assembling.
- Storing and reheating
- Keep for 2 days in the fridge, covered with cling film. Reheat in the microwave for 30 seconds, covering the plate. Don't freeze, the layers go soft.
- Serve with
- Serve on a festive table with dry white wine or kvass. Add lemon wedges for tartness.
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