Easy, colourful,
delicious and impressive. Take:
- 1 tin salmon (preferably in water, definitely not brine).
- 3-5 spring onions, depending on size and taste.
- 1 tablespoonful white long grain rice.
- 1-2 tablespoonfuls mayonnaise.
- Salt 'n peppa.
Boil the rice in a small saucepan with plenty of water until cooked. It doesn't have to be perfect or even very good, so just as long as you've washed it thoroughly before cooking, there's nothing you can do wrong here. Let the rice cool before mixing into the salad.
Strain the salmon and break up with a fork in a small bowl (one tin doesn't make for very much salad, you can increase the quantities of you're cooking for more than 5 or so people, or one teenager). Add the rice to the bowl.
Wash and trim spring onions, then chop into little rings and toss that on top of the salmon. Season to taste (careful with the salt - tinned fish is pretty salty, you might find you don't need to add any).
Plonk a goodly dollop of mayo in and stir well until all the ingredients have been evenly and creamily combined. This salad can be also made with tuna fish and regular white onion.