New Year’s ‘Fur Coat’ Salad with Lightly Salted Salmon

1. 1 Parsleypack 50 g ≈ $1.50 5 g
2. 2 Mangopack 1 pcs ≈ $1.50 0.5 pcs
3. 3 Mayonnaise 40 g
4. 4 Long-grain ricepack 800 g ≈ $1.94 40 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Carrots≈ $1.50 per kg 65 g
7. 7 Cooked beetrootpack 500 g ≈ $2.50 65 g
8. 8 Lightly salted salmonpack 200 g ≈ $9.00 85 g
9. 9 Salt 1 g

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

Method

1. Boil the carrots⁶ with the skin on for 20–25 minutes until tender. Rinse the rice, cover with water (1:2 ratio), add salt, and simmer covered for 15 minutes. Let everything cool.

2. Peel and grate the carrots⁶ on a large grater. Grate the cooked⁷ beets. Dice the onion⁵ finely and blanch in boiling water for 1 minute.

3. Cut the lightly⁸ salted salmon into large cubes. Peel and dice the mango².

4. Place a ring mold on the plate. Layer in this order: beets, mayonnaise, carrots⁶, rice, mayonnaise, onion⁵, salmon.

5. Chill the salad in the fridge for 30 minutes to let the flavors meld.

6. Remove the ring mold, top with mango² cubes, and garnish with chopped parsley¹.