Holiday Canned Salmon Salad

European cuisine

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Description Products Steps

There are always a lot of salads on the holiday table. This is a great snack. We suggest making a salad from canned salmon. It contains very affordable products. Let's take rice as a basis, which goes very well with any canned fish and eggs. Add sweet corn. Let's support the sea theme with crab sticks. Let's add a touch of piquancy with pickled onions. Let's not forget about the beautiful presentation, because even the simplest salad can be made into a masterpiece.

1. Calories
   169,14 kcal
2. Protein
   10,55 gram
3. Fat
   10,21 gram
4. Carbohydrates
   8,38 gram
5. ~ Time
   35 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Canned salmon

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   1 can / 250 g = 250 g
2. Crab sticks

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   150 g
3. Canned corn

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   0.25 can / 350 g = 87.5 g
4. Rice

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   0.25 cup = 45 g
5. Chicken egg

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   3 pcs. = 180 g
6. Onions

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   1 piece = 80 g
7. Mayonnaise

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   3 tbsp. l. = 75 g
8. Parsley

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   1 sprig = 2 g
9. Salt

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   to taste

Steps:

1. 
   Wash the rice and cook in salted water. Rinse the cooked rice with cold boiled water and leave on a sieve to drain. Drain marinade from canned corn. Thaw crab sticks and chop finely. Boil the eggs, put them in cold water for 15 minutes, then peel them. Cut the peeled onion into cubes. Wash the parsley.
2. 
   Place the onion in a separate bowl, pour in a little boiling water, add 1 tbsp. vinegar, 1 tsp. sugar and a pinch of salt. Let it sit and marinate while you chop the main ingredients.
3. 
   Place cold boiled rice in a bowl, add corn and crab sticks. Finely chop the eggs and add to the salad.
4. 
   Remove the salmon from the jar, divide it into smaller pieces, and remove the bones. Drain the liquid from the onion. Combine all ingredients. Mix everything and season with mayonnaise.
5. 
   Surprise your guests with an unusual presentation of the dish. The salad can be served in bowls, glasses and even glasses. Garnish it with parsley sprigs. This salad will be the highlight of the evening.

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