Snack “Easter Egg” Recipe
Easter holidays are long, feasts are frequent, but I don’t want to repeat the same snacks. The hostess is always pleased to hear “Wow! How beautiful!”, “Delicious and unusual!”. I suggest you take this recipe for a note. Fast, delicious, beautiful, festive.
Servings
5
Cook Time
25minutes
Servings
5
Cook Time
25minutes
Ingredients
Instructions
  1. Prepare the rice and egg in advance. Cool. Cut the salted salmon into thin slices, removing the bones.
  2. 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.
  3. Add rice, add a little salt, taking into account the addition of salmon. Season with mayonnaise and mustard and mix.
  4. Lubricate your hands with vegetable oil and roll the “eggs” from the salad.
  5. 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.
  6. Wrap the fish, roll it into a roll, cover with a film.
  7. Twist, give the egg a new shape with your hands.
  8. Put it in the refrigerator for 30 minutes or more.
  9. Before serving, spread the blanks (removing the film) on the lettuce leaves, decorate as desired, adding tomatoes, cucumbers, radishes, greens.
  10. Bon appetit.
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