Norwegian Romance Salad with Canned Pink Salmon

Norwegian Romance salad is a delicious dish made from canned pink salmon with rice and vegetables.

To soak the layers, I recommend mixing mayonnaise and sour cream in equal proportions, adding salt, pepper, and a drop of lemon juice—the perfect dressing for any fish salad.

It takes 30 minutes to prepare. The step-by-step recipe with photos makes 4 servings.

Ingredients:

canned pink salmon – 300 g;
round rice – 60 g;
leek – 40 g;
fresh cucumber – 130 g;
carrots – 120 g;
dill – 30 g;
mayonnaise, sour cream, Savoy cabbage leaf and shrimp for decoration;
apple cider vinegar, salt, pepper, vegetable oil and butter.

How to Make Norwegian Romance Salad

Place a Savoy cabbage leaf or lettuce leaf on a plate and place a culinary ring on the leaf.

Rinse the rice thoroughly with cold water, pour it into a saucepan, add water in a 1:1 ratio, season with salt, add a knob of butter, and bring to a boil. Cover the saucepan with a lid and simmer for 12 minutes over low heat. Cool the cooked rice, form it into a ring, and coat with a sauce made from mayonnaise and sour cream, or with mayonnaise alone.

put rice on it, grease it with mayonnaise

We remove the bones from the canned pink salmon pieces. By the way, you can soak the rice layer in the broth from the canned salmon; it will be very tasty.

Mash the fish with a fork and place it in a culinary ring.

mash the fish with a fork and place it in a ring

Thinly slice the leek, drizzle with apple cider vinegar, and sprinkle with a pinch of salt and pepper. Place the leek on top of the pink salmon and drizzle with mayonnaise or sauce. You can substitute pickled onions for the leek.

Grate the carrots on a coarse vegetable grater, sauté for a few minutes in heated vegetable oil, add salt and pepper, cool to room temperature, and place in a culinary ring.

Cut the fresh cucumber into thin strips, add finely chopped dill, mix, and place on a layer of sautéed carrots coated with mayonnaise. Don't add salt at this stage, as the cucumber will release juice.

Place the snack in the refrigerator for 1-2 hours.

Remove the culinary ring, garnish the salad with shrimp and dill, and season with salt before serving. Enjoy.