Layered Salad with Lightly Salted Salmon and Rice

1. 1 Lightly salted salmonpack 200 g ≈ $9.00 55 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 35 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
4. 4 Cucumbers≈ $3.67 per kg 60 g
5. 5 Cream cheesepack 140 g ≈ $1.80 35 g
6. 6 Dillpack 50 g ≈ $1.80 4 g
7. 7 Salt 1 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. 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.

2. Boil the egg for 9–10 minutes, cool, peel, and grate.

3. Dice the cucumber⁴ finely, chop the dill⁶, and slice the salmon thinly.

4. Mix the cream⁵ cheese with the dill⁶ and a pinch of pepper until smooth and spreadable.

5. Layer the rice, some of the cheese spread, the cucumber⁴, the egg, the remaining spread, and the salmon.

6. Chill for 20 minutes before serving so the layers firm up.