How to make
Put the rice in boiling salted water and boil it until it's done. Strain it through a colander and leave it to cool. Transfer the boiled rice into a bowl.
Add the finely chopped pickled vegetables, marinated onions, sliced Parmesan cheese, a boiled and sliced egg and canned tuna to it.
Mix all of the products well. Coat the walls of the bowl with olive oil. Arrange the pieces of smoked salmon on them and pour the rice salad.
Refrigerate it for 1 hour. Turn the cooled timbale over into a suitable plate and serve it.
Enjoy! The rice salad and smoked salmon timbale is a great dish.
Note: you can make small timbales using creme caramel cups or something else of suitable size!
