| Cook Time | 25 minutes |
| Servings |
Ingredients
- 200 gram Salmon salted
- 1 glass Rice boiled
- 1 piece Chicken egg boiled
- Bulgarian pepper red, sweet, to taste
- Greens green onion, dill
- 1 tablespoon Mayonnaise + for decoration
- Mustard (seeds) to taste
- Lettuce / Lettuce (leaves) for serve
- Vegetable for serve, to taste
- Salt to taste
Ingredients
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Instructions
- Prepare the rice and egg in advance. Cool. Cut the salted salmon into thin slices, removing the bones.
- Wash the peppers and herbs and dry them. Cut into small pieces. Peel the egg and grate it on a coarse grater. Mix it all together.
- Add rice, add a little salt, taking into account the addition of salmon. Season with mayonnaise and mustard and mix.
- Lubricate your hands with vegetable oil and roll the "eggs" from the salad.
- Put the salmon plates on a food wrap, roll them out slightly through the film with a rolling pin or mash them with a fork. Place the "egg" in the middle.
- Wrap the fish, roll it into a roll, cover with a film.
- Twist, give the egg a new shape with your hands.
- Put it in the refrigerator for 30 minutes or more.
- Before serving, spread the blanks (removing the film) on the lettuce leaves, decorate as desired, adding tomatoes, cucumbers, radishes, greens.
- Bon appetit.
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