Chamomile Field Salad

Ingredients

1/2 cup long-grain rice

1 can canned pink salmon

2 carrots

2 cucumbers

2 onions

3 eggs

full-fat sour cream

vegetable oil

lettuce

dill

Boil the rice in salted water until tender. It should be crumbly. Boil and peel the eggs. Grate the carrots on a coarse grater and fry them in vegetable oil.

In a separate bowl, mix the sour cream, vegetable oil, and salt to taste until smooth.

Layer the salad:

Layer 1: torn lettuce leaves.

Layer 2: rice, spread with sauce. 3rd layer - pink salmon (separate from liquid and mash well with a fork), brush with sauce.

4th layer - finely chopped onion, brush with sauce.

5th layer - fried carrots, brush with sauce.

6th layer - fresh finely chopped cucumber, brush with sauce.

For the top, make daisies: petals - from egg whites, cut into strips. The center of the flower is a grated yolk. Garnish the salad with dill.

Enjoy!