Ingredients

• 250 g crab sticks (e.g. frozen)
• 100 g (1 bag) rice
• 3 eggs
• 1 can of corn
• 1 small red onion
• 200 g cucumbers (2 field cucumbers or 1/2 a greenhouse one)
• small bunch of radishes (optional)
• chives
• dill

sauce

• 3 tablespoons mayonnaise
• 3 tablespoons plain yogurt
• 1 tablespoon sour cream
• 1 teaspoon mustard

Preparation

1. Thaw the frozen crab sticks (e.g. overnight in the fridge) or faster at room temperature. Remove from the wrapper and cut them up.
2. Cook the rice in salted water according to package instructions. Spread it on the bottom of the salad bowl (e.g. a glass one).
3. Hard-boil the eggs, peel and dice them.
4. Prepare the sauce by mixing the ingredients and seasoning with salt and pepper.
5. Layer the ingredients, drizzling with sauce, e.g. in this order from the bottom: rice, chopped red onion (sprinkled with salt), drained corn, cucumber (peeled and chopped), radishes, eggs, chives, crab sticks.
6. Drizzle with the remaining sauce and garnish with dill.