Suitsukala-Riisisalat (Smoked Fish Salad)
Smoked fish, such as hake or trout, is a common ingredient in many Estonian breads and salads. This recipe combines smoked hake with cooked rice, boiled eggs, sour cream, mayonnaise, and onion in a full-flavored, savory salad that is served cold. Chopped apples, cucumbers, and bell peppers add sweet, cooling, and earthy notes to the dish.
Recipe Servings: 4–6
+ 1 hour resting
Ingredients
- 2 cups (380 g) rice, cooked
- 1 apple, diced
- 1 bell pepper, diced
- 1 cucumber, diced
- 2 tomatoes, diced
- 2 onions, chopped
- 6 hard-boiled eggs, sliced
- ¾–1 lb (340–450 g) smoked hake, flaked or cut into small pieces
- Salt and pepper, to taste
- 20 oz (570 g) sour cream
- 14 oz (400 g) mayonnaise
Directions
- In a large bowl, add the cooked rice, apple, and vegetables and mix thoroughly.
- Add the sliced eggs to the rice mixture.
- Add fish to the mixture.
- Add the sour cream, mayonnaise, pepper, and salt.
- Stir until all ingredients are thoroughly combined.
- Refrigerate the salad for an hour before serving cool.
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