Shrimp and Rice Salad

Ingredients

2 eggs

100 g shrimp

100 g lightly salted red fish

1 onion

150 g round rice

1/2 tomato

3 cloves garlic

4 tbsp mayonnaise

Pepper to taste

Tartlets

Cut the fish into small cubes or thick strips. Finely chop the onion and dice the eggs into medium cubes (like for Olivier salad). Divide the tomato half into 3-4 wedges and remove the core; you can eat it; we won't need it.

Carefully peel the skin with a sharp knife (so it's translucent) and cut the cloves into strips, then cut them in half. Press the garlic through a garlic press.

 Add grated almonds and pepper (to taste), and don't forget the rice. Add mayonnaise and mix everything thoroughly. Serve in tartlets, on nori sheets, or on crackers, or you can eat it as a salad.

Enjoy!