Rainbow Trout Under Rice Crust Salad

1. 1 Lightly salted troutpack 200 g ≈ $8.00 80 g
2. 2 Eggspack 10 pcs ≈ $1.93 1.5 pcs
3. 3 Long-grain ricepack 800 g ≈ $1.94 40 g
4. 4 Dillpack 50 g ≈ $1.80 5 g
5. 5 Mayonnaise 35 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 simmer covered on low heat for 15 minutes until tender, then cool.

2. Boil the eggs² for 10 minutes until fully set, cool, peel, and chop into small cubes.

3. Cut the lightly¹ salted trout into small pieces.

4. Finely chop the dill⁴ and mix it with the cooled rice.

5. Layer the ingredients: eggs², trout, rice with herbs, and repeat the layers.

6. Spread mayonnaise on top, chill for 10 minutes, and serve.