| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
Ingredients
- 2 tablespoons Vegetable oil for marinade
- 2 teaspoons Sugar for marinade
- 2 tablespoons Vinegar (6%) for marinade
- 3 pieces Chicken eggs boiled, optional
- 2 pieces Onions
- 125 gram Rice
- 180 gram Caviar capelin
- 100 gram Salmon salted
- 1 jar Black olives pitted, for decoration
- 1 piece Banana for decoration
Ingredients
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Instructions
- Cut the onion into half rings, marinate: vinegar + sugar + vegetable oil, salt and pepper. Leave to marinate for an hour, then strain.
- I take boiled rice in bags, because it is well boiled and does not stick together.
- Mix caviar with rice, chopped eggs and onions (I didn't add eggs, I like it that way).
- Put the mass in a hemispherical shape, well compacted.
- Then carefully flip the bowl onto a tray or a large dish.
- Then the process of decorating the shell begins: make small rolls from salmon, spread them on lettuce leaves, slightly blunting them inside. Put an olive cut lengthwise between them.
- A banana cut in half is a turtle's head. Sprinkle a little lemon juice so that the banana does not turn black. Just cut out the legs.
- Just cut out the carnation eyes, mouth and nose with a knife. The hat is the tip of a lemon. Banana in this salad acts exclusively as a decoration, then it can be eaten for dessert)
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