Mimosa salad
6 hard-boiled eggs
1 can of canned fish
1 onion
50-100 gr. hard cheese
50-100 gr. butter
Boil the eggs. Rub everything on a fine grater. First separate the egg whites from the yolks. Then place them on a dish in layers, greasing each one with mayonnaise.
Adjust in the following sequence:
1st layer - spread finely grated egg whites, grease with mayonnaise.
2nd layer - consists of crushed canned fish (first chop or mash the pieces of fish);
3rd layer - chopped onion;
4 finely grated cheese;
The last step is to grease the top ball with butter and mayonnaise, then sprinkle with chopped egg yolks. Place the mimosa salad in the refrigerator for 20-30 minutes, then serve.
SALAD WITH CANNED FISH "NEZHENKA"
You will need:
1 can of canned fish "Atlantic saury, natural" (250g)
4 boiled eggs
1 tbsp. boiled rice
1 onion
1 tbsp. rast. oils
1 tbsp. soy sauce
1 tbsp. lemon juice
1 bunch of assorted greens (dill, parsley, cilantro)
100 g sour cream/mayonnaise to taste
1 cucumber
1 head of lettuce
A pinch of sumac
Pepper, salt to taste
Preparation:
Finely chop the onion and fry until translucent in 1 tbsp. oils At the end of frying, pour lemon juice and soy sauce on the onion, stir and leave covered for 5 minutes. (or you can immediately mix chopped onion with oil, lemon juice and soy sauce and bake in the microwave for 3 minutes under the lid). Finely chop the greens. Grate the boiled eggs. Mash the canned food with a fork. In a salad bowl, mix boiled rice, onions, eggs, canned food and herbs. Season the salad with sour cream, salt and pepper to taste. Grate the cucumber. Line a plate with lettuce leaves, lay out the salad, give it the desired shape (it is very flexible), cover it in a circle with cucumber pulp, garnish with herbs and sprinkle with sumac. Salad ready! Very juicy, tender and light salad. You can wrap the salad in lettuce leaves with a slice of cucumber and serve as an appetizer.
Dandelion salad
Ingredients
Egg (boiled) - 4 pcs
Canned fish (saury, herring, sardine, mackerel (in oil)) - 1 jar.
Onion (onion) - 1 pc.
Crackers (any) - 250-300 g
Mayonnaise (any)
1 layer. We take a flat dish and make a mesh of mayonnaise on it. Then pour crackers on the bottom. I took crackers that I made myself, the layer thickness was about 1.5 cm, and again we made a dense mesh of mayonnaise.
2nd layer. Take the canned food, knead it thoroughly with the liquid and add finely chopped onion. Stir and spread on crackers, then make a tight mesh of mayonnaise.
3 layer. Take the egg whites and grate them on a coarse grater, then add mayonnaise again. Decorate the top with yolk and greens at your discretion. I mashed the yolk.
The salad is ready, quick and delicious!!!
Salad "Venice"
Required Products:
Canned tuna - 1 can
Turned potatoes - 250 g.
Boiled egg - 2 pcs.
Vegetable oil - 4 tbsp. spoons
Lemon juice - 1/2 tbsp. spoons
Tomatoes - 4 pcs.
Olives 8 pcs.
Green onions, parsley, mint (chopped) - 1 tbsp. spoon
Cooking method:
Cut the potatoes into thin slices.
Grind the tuna and eggs.
Prepare the seasoning by mixing the tuna liquid with vegetable oil and lemon juice.
Cut the tomatoes into thin slices.
Place a layer of potatoes on the bottom of the salad bowl, pour half of the seasoning over it, add a layer of tuna, then a layer of tomatoes. Next, repeat everything in the same order so that there is a layer of tomatoes on top.
Garnish with halved olives and sprinkle with chopped herbs.
Rice salad with tuna and olives
Required Products:
Rice - 1 glass
Canned tuna in oil - 1 can
Pitted olives - 150 g
Sweet pepper - 2 pods
Lemon juice
Black pepper
Tomatoes - 2 pcs.
Pickled cucumbers - 3 pcs.
Cooking method:
Cook the fluffy rice, drain the water. The rice is cooled and combined with chopped olives.
Add chopped peppers, tomato slices, chopped fish and cucumber slices.
Season the salad with oil, lemon juice, pepper and salt to taste.
Salmon salad
Required Products:
Egg - 4 pcs.
Apples - 100 g
Potatoes - 200 g
Onion - 100 g
Mayonnaise - 100 g
Canned salmon - 1 can
Cooking method:
The eggs are boiled, cooled and grated on a coarse grater, the fish is mashed with a fork.
The potatoes are boiled, cooled and cut into small cubes.
An apple without skin and core is grated (a little is left for decoration), the onion is cut into rings.
All products are combined and seasoned with mayonnaise.
Decorate with greens and apple slices.
Cod liver salad with rice
Required Products:
Canned cod liver - 1 can
Rice - 180 g
Tomatoes - 3-4 pcs.
Onions - 200 g
Boiled egg - 3 pcs.
Green peas - 100 g
Pickled cucumbers - 3 pcs.
Parsley or dill - for decoration
Ground pepper - to taste
Lettuce - 60 g
Cooking method:
The rice is sorted, washed, poured into boiling salted water (there should be 6 times more water than cereal) and cooked until tender, then drained in a colander and allowed to drain. Cool.
Onions and tomatoes are cut into thin rings, lettuce leaves into strips, cucumbers into slices.
Finely chop the eggs and cod liver, add green peas, rice and chopped vegetables. Season with salt, ground pepper, chopped herbs, canned food filling, and mix carefully.
The salad is placed in a heap in a salad bowl. Decorate with slices of tomatoes and eggs, lettuce leaves.
Vermicelli salad with tuna
Required Products:
Vermicelli - 250 g
Celery - 3 stalks
Tomatoes - 4 pcs.
Onion - 1 head
Olives - 10 pcs.
Stuffed olives - 10 pcs.
Sweet red pepper - 1 pod
Canned fish - 125 g
Basil - 5 sprigs
Olive oil - 3 tbsp. spoons
Red wine vinegar - 5 tbsp. spoons
White pepper - a pinch
Cooking method:
Boil vermicelli in salted water for 12 minutes and drain in a colander.
Peel the celery, rinse and cut into thin strips. Scald the tomatoes with boiling water, peel the skin, remove the seeds, and cut the pulp into cubes. Peel the onion and chop very finely. Remove the pits from the olives, chop the pulp coarsely, cut the olives into thin circles. Cut the sweet pepper in half, remove the core, and cut the pulp into cubes. Separate the fish from the filling and mash with a fork. Thinly slice the basil.
Mix the prepared products.
For the sauce, combine fish filling, oil and vinegar, season with pepper and salt. Pour the sauce over the salad and let it sit for 20 minutes.
Cod liver salad with peas
Required Products:
Canned cod liver - 250 g
Canned green peas - 150 g
Boiled egg - 2 pcs.
Onion - 1 head
Vegetable oil - 3 tbsp. spoons
Lemon - 1/2 pcs.
Dill greens
Salt - to taste
Boiled potatoes - 1 pc.
Cooking method:
Cod liver, egg yolks, potatoes cut into small cubes, finely chop the onion. Combine the prepared products, add salt, mix, place in a salad bowl and pour over oil.
Garnish the salad with lemon slices, finely chopped egg whites and herbs.
Fish salad with beans
Required Products:
Canned fish in oil - 2 cans
White and red beans - 1/2 cup each
Canned green peas - 200 g
Garlic - 3 cloves
Lemon - 1 pc.
Egg - 5 pcs.
Parsley
Cooking method:
Soak the beans in cold water for 6-8 hours, then add hot water and cook until tender without salt. Cool.
Cut the fish into pieces.
Hard boil the eggs and cut into slices.
Place eggs on a dish, mixed two-color beans on them, and pieces of fish on top. Sprinkle with chopped garlic, green peas, and season with fish sauce.
Garnish the salad with lemon and herbs.
Salmon salad with buckwheat
Required Products:
Canned salmon in its own juice - 1 can (250 g)
Crumbled buckwheat - 1 cup
Carrots - 2 pcs.
Boiled egg - 2 pcs.
Hard cheese - 100 g
Mayonnaise - 100 g
Onion - 1 head
Vinegar 3% - 1/3 cup
Vegetable oil - 1 tbsp. spoon
Parsley
Dill greens
Cooking method:
Cut the onion into rings, add vinegar and marinate for 20 minutes.
Grate the carrots on a coarse grater and simmer covered in oil. Grate the cheese and egg yolks on a fine grater.
In a transparent salad bowl, place layers of buckwheat porridge, finely chopped pickled onions, mashed canned food, brush with some mayonnaise, top with carrots, finely chopped egg whites, grated cheese, brush with mayonnaise again and sprinkle with grated egg yolks.
Garnish the salad with finely chopped herbs.
Salad “Favorite” 
Required Products:
Canned fish in oil - 250 g
Carrots - 2 pcs.
Onions - 2 heads
Boiled egg - 3 pcs.
Vinegar 3% - 2 tbsp. spoons
Mayonnaise - 3 tbsp. spoons
Vegetable oil - 2 tbsp. spoons
Parsley
Cooking method:
Peel the eggs and chop finely.
Peel the onion, cut into rings and marinate in vinegar for 15 minutes.
Peel the carrots, rinse, cut into strips and fry in oil until golden brown. Refrigerate.
Place eggs, carrots, onions in layers on the bottom of the salad bowl, then pre-chopped fish. Pour mayonnaise on top and decorate with herbs.
Cocktail salad with salmon
Required Products:
Canned salmon - 180 g
Boiled potatoes - 2 pcs.
Boiled eggs - 4 pcs.
Boiled carrots - 2 pcs.
Pitted prunes - 150 g
Walnuts - 100 g
Mayonnaise - 1 glass
Cooking method:
Grind the fish. Grate potatoes, carrots, egg whites and yolks separately. Steam the prunes, dry and cut into strips.
Lubricating each layer with mayonnaise, place the prepared ingredients in glasses in the following order: salmon, potatoes, egg whites, carrots, yolks, prunes, chopped walnuts.
When serving, decorate the salad with herbs.
Fish salad on toast
Required Products:
Tuna or salmon canned in oil - 250 g
Boiled egg - 2 pcs.
Green onion - 50 g
Hard cheese - 50 g
Mayonnaise - 4 tbsp. spoons
Toasts - 4 pcs.
Parsley
Cooking method:
Grind the fish, mix with grated cheese, finely chopped eggs and onions.
Place the salad on toast, season with mayonnaise and garnish with herbs.
Salad “From Nice”
Required Products:
Canned tuna in oil - 60 g
Anchovies - 6 pcs.
Red onion - 1 head
Green beans - 150 g
Tomatoes - 3 pcs.
Boiled egg - 3 pcs.
Olives - 60 g
Finely chopped basil - 2 tbsp. spoons
Olive oil - 4 tbsp. spoons
Lemon juice - 2 tbsp. spoons
Salt and ground black pepper to taste
Cooking method:
Chop the onion into strips. Wash the beans, blanch in boiling salted water in
For 1-2 minutes. Drain the water and cool the beans. Cut tomatoes and eggs into slices.
Cut the anchovies in half lengthwise and chop the tuna.
Combine olive oil with lemon juice, salt and pepper.
Before serving, place the beans in the middle of the dish. Place tomatoes around, alternating them
With onions, olives, anchovies, tuna, quartered eggs. Pour over the prepared dressing and sprinkle with basil.
Cocktail salad with tuna and banana
Required Products:
Canned tuna - 300 g
Bananas - 1 pc.
Tomatoes - 1 pc.
Boiled rice - 200 g
Lemon juice - 1 tbsp. spoon
Vinegar 3% - 3 tbsp. spoons
Vegetable oil - 4 tbsp. spoons
Ground black pepper and paprika, salt to taste
Cooking method:
Separate the fish from the filling and chop.
Scald the tomato, remove the skin, remove the seeds, and cut the pulp into cubes.
Cut the banana into cubes and sprinkle with lemon juice.
For the sauce, combine vinegar with salt, pepper, paprika and, while whisking the mixture, gradually add vegetable oil.
Place the prepared products and rice in layers in a salad bowl, pour over the sauce and decorate with herbs.
Salad "Olympus"
Required Products:
Canned sardines in tomato - 200 gr.
Boiled rice - 2 tbsp. spoons
Onions - 2 pcs.
Apples - 4 pcs.
Boiled egg - 1 pc.
Mayonnaise - 4 tbsp. spoons
Parsley
Cooking method:
Cut the onion into rings and pour boiling water over them. Cut the peeled apple and egg into small cubes. Mash the sardines.
Combine the prepared salad ingredients with rice, season with mayonnaise and mix.
Before serving, decorate with herbs.
Mediterranean salad
Required Products:
Small head of lettuce - 1 pc.
Beans - 225 g
Potatoes - 225 g
Boiled eggs - 4 pcs.
Green sweet pepper - 1 pc.
Onion - 1 pc.
Canned tuna in its own juice - 200 g
Grated edam cheese - 50 g
Tomatoes - 8 pcs.
Pitted olives - 50 g
Basil
Ground black pepper
Cooking method:
Cut the lettuce into 4 pieces and remove the stem. Take it apart.
Boil beans and potatoes until tender. Drain, cool and slice beans and potatoes.
Cut the sweet pepper into strips, remove the seeds. Finely chop the onion.
To prepare the dressing, combine 3 tablespoons of olive oil, 2 tablespoons of wine vinegar, 4 tablespoons of lime juice, 1 teaspoon of Dijon mustard, 1-2 teaspoons of powdered sugar, stir.
Mix beans, potatoes, eggs, sweet peppers and onions. Add tuna, 4 tablespoons dressing, cheese and diced tomatoes.
Brazilian salad
Required Products:
Canned tuna - 180 g
Canned corn - 200 g
Hard cheese - 200 g
Boiled potatoes - 4 pcs.
Pickled cucumbers - 2 pcs.
Mayonnaise - 200 g
Pitted olives - 24 pcs.
Cherry - 30 pcs.
Wine vinegar - 1 teaspoon
Salt, ground black pepper - to taste
Cooking method:
Mash the tuna, combine with corn, diced cheese and potatoes, slices of cucumber and chopped olives.
For the sauce, whisk mayonnaise with vinegar, salt and ground pepper.
Season the salad with sauce and place in a salad bowl. When serving, decorate with cherries and sprigs of herbs.
Salad with saury and nuts
Required Products:
Saury canned in oil - 200 g
Canned squid - 100 g
Apples - 2 pcs.
Celery stalks - 50 g
Walnuts - 60 g
Lemon juice - 1 tbsp. spoon
Mayonnaise - 1/2 cup
Cooking method:
1. Divide the saury into small pieces.
2. Separate the squid from the filling and cut into strips.
3. Cut the apples into slices and sprinkle them with lemon juice.
4. Cut the celery into slices. Chop the nuts.
5. Combine the prepared ingredients and season with mayonnaise.
6. When serving, sprinkle the salad with chopped nuts.
You can prepare a lot of tasty and healthy dishes from potatoes and fish. However, many often forget about the variety of salad recipes made from these ingredients. Potatoes go perfectly with fresh, smoked and salted fish, seafood and canned food. Fish salad with potatoes will decorate the lunch and holiday tables. This dish will pleasantly surprise guests gathered for any occasion.
There are many unusual, and most importantly, delicious recipes for fish and boiled potato salads. The most common ones will be described below:
- classic - from canned fish and potatoes;
- fish - with potatoes and egg;
- puff pastry - made from potatoes and smoked fish;
- fish - with canned food in tomato.
With potatoes: classic recipe
The recipe for a classic version of fish and potato salad is very simple and affordable. It is one of the quick dishes, so it is often prepared in situations where you need to quickly and, most importantly, deliciously feed your family or guests. Any canned fish in its own juice or oil will do. Required ingredients:
- boiled potatoes;
- canned fish;
- canned green peas;
- onion;
- vegetable oil;
- mayonnaise, herbs to taste.
Half a kilo of boiled potatoes and a head of onion are cut into medium and small cubes. Drain the liquid from the jar of peas and add it to the potatoes and onions. Canned fish are opened, bones are removed, and kneaded without draining the oil or juice. Fish is added to the rest of the ingredients. The salad is seasoned with vegetable oil, mayonnaise or herbs to taste. The classic canned fish salad with potatoes is ready.
A simple recipe for potato and fish salad with eggs
A version of canned fish, potatoes and eggs is a favorite Russian dish. It is prepared for New Year, Christmas, birthdays and on weekdays. The recipe is very simple. The following ingredients are required:
- canned tuna or mackerel;
- boiled chicken eggs;
- jacket potatoes;
- carrot;
- vinegar;
- greenery;
- mayonnaise.
The boiled chicken egg is finely chopped and placed in a salad bowl. Add onions cut into rings. The mixture is poured with two tablespoons of vinegar and left to brew for 20-30 minutes. Carrots are grated or cut into strips, fried in oil, cooled and added to other products. Boiled potatoes are cut into cubes, the fish in a jar is crushed, and bones are removed. All ingredients are combined and mixed together. The dish is seasoned with mayonnaise and decorated with your favorite herbs.
Original puff fish salad
If you want to surprise your family or friends, you can prepare an unusual dish of fish and potatoes, served as a layered salad. You need to stock up on the following products:
- jacket potatoes;
- smoked fish;
- onion;
- salted cucumbers;
- apple;
- mustard, sour cream, vinegar, spices for dressing;
- greenery.
The potatoes are cooled and cut into small neat slices, the apple into cubes, cucumbers into slices, onions and fish into equal cubes. Place a layer of potatoes on a flat dish, grease it with a dressing of 300 g of sour cream, 15 ml of vinegar, a tablespoon of mustard and spices. The next layer will be fish, then onion, apple, and finally a layer with cucumber. Each layer is well soaked with dressing.
The number of layers can be repeated.
A dish of smoked fish is garnished with parsley, allowed to brew and served.
Red salad of fish in tomato sauce and potatoes
You can decorate the table with a bright and memorable salad of potatoes and canned fish in tomato sauce. To prepare it you will need the following products:
- can of sardine in tomato;
- half a kilogram of boiled potatoes;
- onion head;
- several tomatoes and red peppers;
- a tablespoon of tomato paste;
- a little dry white wine;
- a couple of cloves of garlic;
- vegetable oil;
- spices, salt.
The fish is kneaded and placed on a plate. Add finely chopped fresh vegetables, chop the potatoes into cubes. The onion is cut into rings and fried a little in a frying pan, adding a little white wine and tomato paste, season the mixture with the onion with squeezed garlic and spices and simmer for several minutes. All ingredients are mixed together, the dressing is combined with vegetable oil.
To make a fish dish truly tasty, you need to carefully select products, especially fresh fish. Ideal with potatoes: salmon, saury, pink salmon or mackerel. If you plan to prepare a lower-calorie salad, it is better to use tuna.
Fish salad with potatoes is a very tasty and aromatic dish. In terms of its taste, it is one of the main places even among demanding gourmets.
Is it possible to cook from canned food? Are they harmful to the body? Of course, it is difficult to give a definite answer. In addition, it is a mistaken belief that canned food is devoid of nutrients. During preservation, only part of the vitamins and minerals are destroyed, the rest remains in the product.
The positive thing is that these products, due to their almost unlimited shelf life, can always be at hand. Therefore, you can prepare a quick, quick dish from them.
For example, an excellent dish that also compensates for the lack of vitamins and minerals is salad. In this case, the choice should be made towards canned fish; they go much better with vegetable ingredients.
It should be noted that all canned food is soft, that is, the bones do not need to be removed. And this is an additional source of calcium! As for canned fish recipes, there are a great many of them. Often, due to the lack of fresh fish, it is allowed to use a canned analogue. These are the recipes we have prepared in this issue.
Fish salad Mimosa
To prepare mimosa fish salad you will need:
- boiled eggs 6 pcs.
- canned food 1 jar
- onion 1 pc.
- cheese 50-100 g
- butter 50-100 g
Boil the eggs. Grate on a fine grater, separating the egg whites from the yolks. Place on a plate in layers, brushing each layer with mayonnaise.
Place in the following order: grated egg whites, mayonnaise, chopped and pre-mashed canned fish, chopped onion, grated cheese. Grease the top layer with butter and mayonnaise, then sprinkle with chopped egg yolks. Place in the refrigerator for 30 minutes.
Venice salad
Ingredients:
- 1 can canned tuna
- boiled potatoes 250 g.
- boiled eggs 2 pcs.
- vegetable oil 4 teaspoons
- lemon juice 1/2 tablespoon
- tomatoes - 4 pcs.
- olives 8 pcs.
- green onions, parsley
- mint 1 tablespoon
Cut the boiled potatoes into thin slices. Grind tuna and eggs. Prepare the seasoning by mixing vegetable oil with tuna liquid and lemon juice. Cut tomatoes into thin slices.
Place a layer of potatoes on the bottom of the salad bowl, pour half of the seasoning over it, add a layer of tuna and a layer of tomatoes. Then we repeat everything in the same order so that we get a layer of tomatoes on top. Decorate with olives, cut into halves, sprinkle with chopped parsley and mint. 
Vermicelli salad with tuna
- vermicelli - 250 g
- celery - 3 stalks
- tomatoes - 4 pcs.
- onion - 1 pc.
- olives - 10 pcs.
- stuffed olives - 10 pcs.
- sweet red pepper - 1 pod
- canned fish - 125 g
- basil - 5 sprigs
- olive oil - 3 tablespoons
- red wine vinegar - 5 tablespoons
- white pepper - a pinch
- salt - to taste
Boil the vermicelli in salted water for about 12 minutes, drain in a colander. Peel the celery, rinse and cut into thin strips.
Scald the tomatoes with boiling water, peel them, remove the seeds, and cut the pulp into cubes. Peel the onion and chop finely. Remove the pits from the olives, chop the pulp coarsely, and cut the olives into thin circles. Cut the bell pepper in half, remove the core, and cut the pulp into cubes.
Separate the canned fish from the filling and mash with a fork. Slice the basil thinly. Mix everything.
For the sauce, combine the fish filling, olive oil and vinegar, season with salt and pepper. Pour the sauce over the salad and let it brew for 20 minutes. 
Cocktail salad with salmon
To prepare you will need:
- canned salmon - 180 g
- boiled potatoes - 2 pcs.
- boiled eggs - 4 pcs.
- boiled carrots - 2 pcs.
- pitted prunes - 150 g
- walnuts - 100 g
- mayonnaise - 1 glass
Grind the fish. Grate potatoes, egg whites and yolks separately, and carrots. Steam the prunes, dry them and cut into strips.
Lubricate each layer with mayonnaise, place all ingredients in glasses in the following order: salmon, potatoes, then egg whites, carrots, yolks, prunes, and finally, chopped walnuts.
When serving, decorate the cocktail salad with greens.
Salad Olympus
To prepare a salad with sardines you will need:
- canned sardines in tomato - 200 gr.
- boiled rice - 2 tbsp. spoons
- onions - 2 pcs.
- apples - 4 pcs.
- boiled egg - 1 pc.
- mayonnaise - 4 tbsp. spoons
- parsley
Cut the onion into rings and pour boiling water over them. Peel the apple and egg, cut into small cubes. Mash the sardines. Combine the prepared ingredients, season with mayonnaise and mix. We decorate with greenery. 
Mediterranean salad
To prepare a Mediterranean salad you will need:
- small head of lettuce - 1 pc.
- beans - 225 g
- potatoes - 225 g
- boiled eggs - 4 pcs.
- green sweet pepper - 1 pc.
- onion - 1 pc.
- canned tuna in its own juice - 200 g
- cheese - 50 g
- tomatoes - 8 pcs.
- pitted olives - 50 g
- basilica
- ground black pepper
Cut the lettuce into 4 pieces and remove the stem. Let's sort it out. Boil beans and potatoes. Drain the water, cool and cut the beans and potatoes into slices. Cut the sweet pepper into strips, remove the seeds. Finely chop the onion.
Prepare salad dressing: combine 2 tablespoons of wine vinegar, 3 tablespoons. butter, 4 tbsp. l. lime juice, 1-2 tsp. powdered sugar, 1 tsp. Dijon mustard, stir.
Mix the ingredients: beans, eggs, potatoes, bell peppers, onions. Add tuna, 4 tablespoons of dressing, cheese and sliced tomatoes.
A hearty and easy-to-prepare fish salad with egg can be prepared from canned food, or using salted or fried fish.
Canned fish salad is prepared very simply and quickly. To prepare it we will need: canned fish, rice, eggs, cheese, cucumber and mayonnaise. At first glance, it seems that cheese, canned fish and cucumber are completely out of harmony in the salad. But the unusual combination of ingredients makes the taste of this dish original and superbly tasty.
- canned fish - 1 can
- rice - 50 grams
- cheese - 50 grams
- eggs - 3 pieces
- cucumber - 1 piece
- mayonnaise - for dressing
This salad is prepared in layers. The first is fish. Canned mackerel, you can use any other canned fish, grind into small pieces. This can be done with a regular table fork. Place on a flat dish. Lubricate with a thin layer of mayonnaise.
You need to boil the rice and eggs in advance. We rinse the boiled rice under running cold water, let it stand for a while so that all the water drains away, put the rice on top of the canned fish, and grease it with mayonnaise.
Grind the eggs on a coarse grater, place on rice, coat with mayonnaise.
To grind cheese we use the same method as for eggs. Lubricate the cheese layer with a generous layer of mayonnaise, since this will be the last layer that we coat.
The last layer is cucumbers. Cut them into small cubes and spread them in a thick layer on the salad.
Fish salad with egg is ready. You can delight your family with an original dish. Bon appetit.
Recipe 2, simple: fish salad with egg and onion
Prepares quickly and eats with gusto. It can also be used as a protein supplement to morning porridge - oatmeal, barley. Yes, actually, to anything, just not sweet, and probably not dairy.
You can also use it for its intended purpose - as a salad or cold appetizer.
- Canned fish – 1 can (227 gr.),
- Hard-boiled eggs – 2 pcs. (126 gr.),
- Green onions – 23 gr.
Set the eggs to boil. Cook for 10 minutes. after the water boils.
While they are cooking, open a can of canned food, transfer the contents to a salad bowl, and mash the fish with a fork.
Cut green onions into rings.
Pour cold water over the boiled eggs, let them cool, peel and cut into small cubes.
Add the eggs and onions to the fish and mix gently.
It's that quick and easy.
The calorie content of canned fish salad can be reduced if you use canned fish without adding oil.
Recipe 3, step by step: fish salad with rice and egg
- homemade mackerel - 1 carcass;
- rice - 100 gr;
- boiled eggs - 2 pcs.;
- hard cheese - 30 g;
- mayonnaise and sour cream equally - 150 g;
- ground black pepper;
- green onions - 2-3 feathers;
- salt.
First, boil the rice so that it turns out crumbly and the rice grains do not stick together.
For this salad, I used one mackerel, which I salted myself at home in onion skins. But you can also use ready-made hot smoked fish. No matter what kind of mackerel you take, it will still turn out very tasty! And so, cut the fish and place it with the rice.
Now it’s time to chop the boiled eggs and add to the salad. I do this with a special device, you can clearly see it in the photo.
We grate hard cheese on a coarse grater and add it to our simple fish salad.
Now sprinkle the fish salad with green onions, salt, pepper and season with a mixture of sour cream and mayonnaise.
A delicious fish salad with rice and homemade mackerel can decorate any other holiday table.
Recipe 4: salad with canned fish, rice and egg
Fish salad with rice prepared according to this basic recipe turns out to be very tender and light in consistency. It has the rich flavor of whatever fish you choose to cook it with, with a zesty, fresh hint of onion and corn. The salad does not contain many calories and can serve as a light dinner or snack even for those who are losing weight and following a healthy lifestyle. Be sure to try making this simple canned fish salad, and you will certainly appreciate its classic fish taste!
- 1 can of canned fish in its own juice (240 g)
- 4 eggs
- 75 g raw rice (or 250 g boiled)
- 1 small can of canned corn (170 g)
- 1 small red onion
- 60 g mayonnaise
- 1 tbsp. l. lemon juice
- salt pepper
To prepare fish salad with rice and corn, place pieces of canned fish without liquid in a salad bowl.
For this salad, any fish of your choice is suitable, preferably in its own juice, not in oil. I usually use canned pink salmon, saury, sardine or sockeye salmon.
Mash the fish thoroughly with a fork, sprinkle with lemon juice and lightly pour over the brine remaining in the jar.
Boil the eggs in boiling water for 15 minutes, peel and cut into small cubes.
Peel the onion and finely chop it. If you use regular onions instead of red onions, it is better to use smaller ones - about half a small head.
Boil the rice in boiling water for 20 - 25 minutes according to the instructions on the package, rinse with cold water and place in a salad bowl.
Drain the brine from the canned corn and place it in a salad bowl with the rest of the ingredients.
Salt and pepper the fish salad to taste and season with mayonnaise.
Mix all ingredients thoroughly.
A very tender and tasty fish salad with rice and corn is ready! You can serve it in a large salad bowl or small portioned tartlets made from shortbread or puff pastry, certainly garnished with a sprig of fresh herbs.
Recipe 5: fish salad with cheese and egg (step-by-step photos)
A delicate and very airy-looking salad based on fish and with two types of cheese.
- processed cheese 2 pcs
- hard cheese 150 g
- eggs 3 pcs
- canned fish sardine in oil jar 1 piece
- chopped green onions 5 tbsp.
- mild mayonnaise to taste
When choosing processed cheese for a salad in the store, pay attention to the label if you want your salad to be harmless. In addition, choose cheese without taste, just a classic type of Druzhba cheese or cream cheese.
You can use absolutely any canned fish of your choice. But with one condition - the fish must be in oil, not in tomato. For those who don’t understand canned fish, I advise you to simply buy sardines in oil. Open the can and drain half the oil. Press the second half, together with the fish itself, directly on the dish with a fork into a continuous, homogeneous layer.
Lubricate the top of the fish with a thin layer of low-fat mayonnaise.
Grate the processed cheese on the finest grater and place it in a thick layer on top of the fish. After this, salt it and pepper it with hot red chili pepper. Spread a thin layer of mayonnaise on top again. When spreading mayonnaise, try not to press down the cheese so that it remains fluffy. The same applies to the following layers.
The next layer is green onions. Regular onions are not very appropriate here, since they are still too rough for cheese salads. But a fresh green onion is just right. Cut it into small rings and place on top of the cheese.
Grate the next layer of regular hard cheese on a fine grater and pepper it with a little of the same red pepper.
Chicken eggs need to be boiled and shelled. Grate one whole egg and one white over the cheese. Set aside one or two yolks for decoration. Since the eggs are very fresh, they need to be thoroughly salted with fine salt. Then grease again with a thin layer of mayonnaise.
Grate the last layer of yolks on a fine grater and add a little salt.
On top of the yolks, grate the hard cheese again on a fine grater. If you have a lot of guests and don’t have large dishes in your arsenal, you can make this salad in several repeating layers. But only the layer of fish should remain alone and be at the very bottom, it just needs to be made thicker. If you put it in the middle, the salad will be dense and not fluffy, since the fish is heavy.
Top the salad with green onions and serve cold to your holiday table. Eat for your health!
Recipe 6: Fish salad with potatoes and egg
Herring in combination with boiled vegetables is always appropriate both on the festive table and on weekdays. We offer another fish variation that uses salted herring fillets and potatoes. The recipe is simple in its implementation, but this circumstance in no way affects the taste of the fish salad.
- herring – 300 gr
- potatoes - 3 pcs.
- chicken egg - 2 pcs
- parsley
- dill
- mayonnaise - 6-7 tbsp.
We wash the potato tubers under water, transfer them to a saucepan and cook until tender. The water should be salted.
In addition to potatoes, you should also boil chicken eggs. We clean and cool these salad ingredients.
When these products are ready for grinding, we begin slicing them. Cut the potatoes into cubes.
Grind the eggs in the same way (to make the process easier, you can use an egg slicer).
Finely chop fresh herbs (you can use green onions, dill, parsley).
And here is the main ingredient of the salad - salted fish. You can, of course, use ready-made fillets right away.
Peel the herring, remove the head and bones. The result should be two pieces of fish fillet.
Cut the herring fillet into cubes.
In a salad bowl, combine diced potatoes, chopped eggs and herring.
Add chopped greens. If there is not enough salt, add salt.
Season the salad with mayonnaise.
Mix all ingredients.
Delicious fish salad with potatoes and eggs is ready!
Recipe 7: Warm fish fillet salad with eggs
If you don’t know how to diversify your dinner, prepare a simple, tasty and healthy salad with fish and eggs. Moreover, the fish used is not the usual canned food, but fried fish fillets.
- Lettuce leaves - 3 leaves
- Fish fillet - 150 g
- Eggs - 2 pcs.
- Crackers - 50 g
- Sesame seeds - 1 tbsp.
- Mustard - 1/3 tsp.
- Soy sauce - 2 tbsp.
- Olive oil - 1 tbsp.
- Salt - 1/3 tsp.
- Vegetable oil - for frying
Wash the fish fillets under running water and dry with a paper towel. Cut it into medium-sized portions so that you don’t have to cut them after frying. If you have a whole fish, then first gut it, clean it and fillet it. Afterwards, heat the frying pan well with vegetable oil and fry the fillet. Season it lightly with salt. Over medium heat, quickly fry the fish on both sides until it is covered with a golden brown crust. Do not keep it on the stove for too long, because... The fillet is very thin, so it fries quickly. Otherwise, you can dry it out, which will spoil the taste of the dish.
By this time, prepare the rest of the products. Wash the lettuce leaves and dry them with a cotton towel. Tear them with your hands and place them on a plate.
Place fried fish on top.
Pre-boil the eggs hard and cool. Then peel and cut into 4 pieces. Place them on a salad platter.
Add croutons. You can buy them ready-made, or dry the sliced bread yourself in a frying pan.
In a small saucepan, combine mustard, soy sauce and olive oil. Stir until smooth and pour over salad.
Serve the food immediately after cooking. It is not customary to prepare such a salad for future use, because... The lettuce leaves will begin to wilt, the fish will become cold, and the eggs will become chalky. You can eat this salad as a complete dinner on its own. It is very filling and nutritious.
Recipe 8: seddi salad with egg and potatoes
- Herring in oil - 100 grams.
- Eggs - 2 pieces.
- Quail eggs - 3 pieces.
- Medium potatoes - 1 piece.
- Green peas - 100 grams.
- Green onions - ½ bunch.
- Dill - 1/3 bunch.
- Mayonnaise - to taste.
- Salt, ground black pepper - to taste.
Wash eggs and potatoes thoroughly. Boil the potatoes in their skins, then cool. I boiled chicken and quail eggs in one bowl with the addition of salt. I took the quail eggs out of the water 3-4 minutes after boiling, and cooked the chicken eggs for about 10-12 minutes. Place the eggs in cold water and cool. Peel eggs and potatoes. Cut potatoes and chicken eggs into small cubes; I used a metal mesh like this.
Today we will get acquainted with recipes for snacks from the “simple and quick” series. This is a selection of very tasty salads made from canned fish in oil. Quick salads are made from a minimal set of products, which, as a rule, are not a delicacy. They are always available even on weekdays. These are eggs, cheese, rice, vegetables - carrots, cucumbers, onions, potatoes. It is not difficult for a thrifty housewife to find a jar of green peas, beans, or corn in the bins of the refrigeration unit. We will use all of them, resulting in amazingly tasty snacks.
But even using simple ingredients you can surprise. Some recipes contain, at first glance, ingredients that are unsuitable for salads. For example, prunes and salted crackers, combined with canned fish in the most successful way.
Attention! The calorie content of fish salad can be reduced if, instead of canned food in oil, you take fish in its own juice.
Simple canned fish salad with egg
It’s not for nothing that they say that everything ingenious is simple, and the salad recipe is proof of this. You can build a small masterpiece from literally three ingredients, and the taste is so amazing that you won’t be able to pull it off.
Attention! Based on a simple recipe, you can create a lot of salad variations with canned peas, corn, and beans. Add fresh cucumber and potatoes at your discretion.
Take:
- Canned saury - a jar.
- Eggs – 2 pcs.
How to cook:
- Boil the eggs, cool, chop into small cubes.
- At the same time, drain the preservative from the jar and place the contents in a bowl. Divide large pieces into smaller fractions.
- Chop the green onions and add to the fish. Add the egg cubes and mix well.
Salad of cucumbers, rice and canned fish (with photo)
I’m giving a holiday variation of the recipe, with layering. For an everyday menu, you can simply mix the ingredients, the taste will not be affected at all. The original recipe uses pink salmon. I tried making a salad with mackerel, it turned out amazingly delicious. I also bake, you can find the recipe for aspic on another page.
Required:
- Canned pink salmon – 2 jars.
- Medium onion.
- Fresh cucumber – 2 pcs.
- Carrot.
- Rice (cereals) – 125 gr.
- Lemon – ½ part.
- Lettuce, mayonnaise, sunflower oil, pepper, salt.
- Dill - several sprigs.
How to cook step by step:
Start cooking by frying the carrots. Shave the root vegetable into shavings, throw it into a frying pan, and sauté in oil until it has a beautiful color. But you don’t need to fry it too much, just lightly gild it. Be sure to salt the carrots. Transfer to a bowl and let cool. Leave the oil in the pan.
At the same time, boil the rice in slightly salted water and cool.
Divide the lemon into halves and squeeze the juice from one. If you don't have lemon on hand, use table vinegar.
Chop the onion into quarter rings, trying to make a very thin slice.
Place in a bowl, add lemon juice and pepper. Leave the slices to marinate for a quarter of an hour.
Drain the oil from the canned food and mash the pieces.
Cut the cucumbers into strips and place in a bowl.
Add finely chopped dill. There is no need to add salt, since the cucumbers will immediately give juice.
Arrange the lettuce leaves beautifully on a wide flat dish. Place rice on them, add a little salt, despite the fact that we added salt during cooking. Squeeze out the mayonnaise and smooth the layer. By the way, rice can be replaced with potatoes.
Place a layer of fish on top, a large spoonful of mayonnaise, and smooth again.
Next comes the onion layer, distributed over the surface of the fish salad. You don’t have to pickle the onions, but the taste of the snack will only benefit from the slight sourness.
Arrange the fried carrots. Cover with a generous layer of mayonnaise sauce.
Place a pile of cucumbers and dill on top. Leave the appetizer to steep for about an hour.
After the specified time, salt the top layer. You can try the dish and enjoy the fresh spring taste.
Canned fish salad - a quick recipe with cheese, pink salmon
I offer a version of the dish, the highlight of which will be prunes. But you can prepare it very quickly, literally while the guests are undressing. The main thing is not to get confused and let the eggs boil. The remaining ingredients are always at hand and can be found in any housewife’s bins. For cooking, drill pink salmon, it is nobler, with tasty red meat.
Ingredients:
- A jar of pink salmon in oil.
- Eggs – 3 pcs.
- Bulb.
- Prunes – 6-8 pcs.
- Cheese – 50 gr.
- Mayonnaise.
- Salt.
Preparation:
- Steam the prunes in advance by pouring boiling water over them. Leave for a quarter of an hour, then drain the liquid. Be sure to dry the plums and select a pit, if available. Divide into rings or strips.
- At the same time, boil the eggs and cool. Grind the whites into crumbs.
- Drain the oil and canned food. Mash the fish meat into smaller pieces (not too small so as not to lose them in the salad).
- Chop the yolks into small cubes. Cut the onion head in the same way. Grate the cheese coarsely.
- The dish is assembled in layers. The sequence is as follows: fish (splash a little oil, since pink salmon is a bit dry), then onion cubes. Draw a mayonnaise mesh on top.
- Scatter the yolk cubes and cheese. Next, make a layer of prunes.
- Spread a generous layer of mayonnaise and cover with egg whites. Be sure to let the appetizer sit for half an hour so that the ingredients are thoroughly soaked in the sauce.
Video recipe for Mimosa salad with canned fish
On the pages of the site I have already talked about a wonderful spring dish with a beautiful name and given several options for preparing it. Come get acquainted by following the link, I will be very pleased.
How to prepare an original puff salad with canned fish
Original recipe for the dish. The uniqueness of the puff pastry is in the salty crackers, which go well with other ingredients.
You will need:
- Cheese (Dutch, Russian) – 150 gr.
- Eggs – 4 pcs.
- Green onions - a few feathers.
- Salty crackers – 250 gr.
- Garlic - a couple of cloves.
- A can of saury in its own juice (tuna, pink salmon are a worthy replacement for canned saury).
- Mayonnaise.
How to do:
- Crush the garlic cloves, add to the mayonnaise, stir.
- Boil the eggs, divide into parts - yellow and white. Crumble them into a separate bowl.
- Place crackers on the bottom of a wide plate, cover them with grated egg whites and a layer of mayonnaise. Level it out.
- Place the crackers on top again and spread the mashed canned food on them. Cover with mayonnaise.
- Next comes another layer of crackers, chopped green onions, shavings of cheese, and mayonnaise. The top of the dish is made from crackers. Coat them generously with mayonnaise sauce and sprinkle with crumbled yolks. The disadvantage of the snack is that it will take at least two hours to soak.
Delicious fish salad with canned saury potatoes
Include potatoes in the recipe, and a side dish will immediately be added to the fish. The salad is suitable for a full dinner, or for three meals at lunch. You will be surprised, but from almost the same set of products you can fry delicious ones. Don't believe me? Make sure of this by going to another page, you will find as many as 10 recipes there.
Take:
- A jar of canned food.
- Potatoes – 3 tubers.
- Eggs - a couple.
- Mayonnaise, parsley, dill, salt.
Preparation:
- Boil potatoes and eggs. After cooling, chop into cubes and place in a salad bowl.
- Drain the canned oil (or juice if the fish is in its own juice). Divide large pieces into small pieces and add to potatoes and eggs.
- Chop fresh herbs and add green onions if desired.
- Combine with other ingredients and season with mayonnaise. Add some salt and pepper if desired.
An equally tasty salad will turn out if you replace the canned food with lightly salted herring - take note.
Recipe for canned fish salad with egg, cheese, rice
Instead of rice, you can take boiled potatoes; the cooking technology will not change. For cooking, take saury, sardines, mackerel (you can find others on another page of the site).
- Canned food - a jar.
- Cheese – 50 gr.
- Cucumber, fresh.
- Rice – 50 gr.
- Eggs – 3 pcs.
- Mayonnaise sauce.
The salad is layered, which does not prevent you from mixing the ingredients if desired. I give the recipe in the original.
Preparation:
- Boil rice and eggs in advance.
- Grind the fish into pieces, drain the oil. Place on a plate and draw a net with mayonnaise. Make a small layer of sauce, since there is oil left from the canned food.
- Spread grains of rice over the fish. Cover with mayonnaise.
- Grind the eggs coarsely and arrange them in the next layer. draw a grid with sauce, smooth it out.
- Place grated cheese on the eggs and spread generously with mayonnaise.
- The top layer is sliced cucumbers. Divide them into cubes, finely. There is no need to cover with mayonnaise. Add a little salt to the cucumbers if you do not mix the layers.
Delicious salad from canned fish tuna with corn
Required:
- Eggs – 3 pcs.
- Canned tuna - jar.
- Corn - 1-2 tbsp. spoons.
- Light mayonnaise, salt, dill.
Step-by-step preparation:
- Drain the liquid from the jars and boil the eggs.
- Chop the fish and eggs and combine with corn.
- Add chopped dill and mayonnaise sauce. Stir and taste for salt. Add if necessary.
Sprat salad with squid and eggs
Instead of the sprats stated in the appetizer recipe, you are allowed to take saury, tuna, and sardines. But smoked sprats add a certain piquancy to the taste, which makes the appetizer stand out from a number of other recipes.
Take:
- Frozen squid – 500 gr.
- A jar of canned sprats in oil.
- Onion head.
- Egg whites – 3 pcs.
- Mayonnaise, salt.
How to cook:
- Boil the squid. To do this, throw them into boiling water and boil for just a couple of minutes. Take out, cool, cut into beautiful strips.
- Boil the eggs. Cut the whites similarly to the squids, into long strips.
- Divide the onion into half rings and scald to remove bitterness. Drain the water and squeeze it out with your hands.
- And pour out the oil from the jars of sprats, remove the heads of the fish, if they are in canned food. Select the central bone, divide the fillet into small pieces.
- Combine all the ingredients in a salad bowl, season and add salt.
- Mix well and serve immediately.
Delicious canned tuna salad - video recipe
Tuna is amazing in salads. I think I need to collect my recipes and present them to you in a separate collection. For now, keep the snack option simple. If you can tell me what else I can add to the ingredients for canned salads, I will be very grateful. May you always have delicious food!