Salad from canned fish ov- a frequent guest at festive events, when housewives want to surprise their guests with a variety of snacks, but there is not enough time to prepare them. Indeed, dishes based canned food are made in in a matter of minutes, because the ingredient does not need to be washed, cut, or bones removed - the fish is already ready to eat. All you need is to open a jar of fish, add it to other ingredients, season with mayonnaise and mix.
Canned salads can become great dish as for family dinner, and for the festive table. The big advantage of such dishes is that you can cook them all year round without much damage to the budget. In a word, canned fish is one of the products that must be present in the housewife’s arsenal. And it doesn’t matter that a jar of saury or mackerel will lie in the refrigerator for a year, maybe it will be needed today, when guests unexpectedly arrive.
The most famous version of salad from canned fish has a beautiful spring name - “Mimosa”. To prepare it, use any fish; mackerel, saury, salmon, sardines, and pink salmon are suitable. Depending on the recipe, boiled eggs, onion or green onions, carrot, apple, potato or rice. All products are laid in layers, each of which is smeared with mayonnaise. The top of the salad is decorated with chopped egg yolks and greens.
If you have not yet prepared salads based on canned fish, use the suggested recipes - they are simple and do not require special culinary skills.
Mimosa salad was very popular in the Soviet Union and was an indispensable attribute festive feasts. It received its name, most likely, for its external resemblance to a flower. Adds a bright shade to the salad festive table an element of freshness and adds variety to the menu. The main thing before serving the dish is to keep it in the refrigerator for several hours so that all layers are well soaked.
Ingredients:
- eggs - 5 pcs.;
- pink salmon in oil - 1 b.;
- onion - 1 pc. (can be green onions);
- rice - ½ tbsp.;
- carrots - 3 pcs.;
- salt pepper;
- mayonnaise.
Cooking method:
- Boil the eggs until cooked, cool. Separate the yolks from the whites. Finely chop the whites.
- Drain the liquid from under the pink salmon and mash the fish with a fork.
- Boil the rice and rinse under cold water.
- Wash the carrots, put them in a saucepan, and boil until tender. Drain the liquid, cool the vegetable, and grate it.
- Finely chop the onion.
- Lay out the ingredients in layers. First, place a layer of rice in the salad bowl and grease it well with mayonnaise.
- Then place the fish in an even layer. Cover the pink salmon with an even layer of chopped onion, salt, pepper, and grease with mayonnaise.
- Place the egg whites on top and brush the layer with mayonnaise again.
- Next, put the grated carrots in a salad bowl, which we cover with a layer of mayonnaise.
- The last layer is grated yolks (the ingredient can be grated directly onto the salad).
- Place the finished Mimosa in the refrigerator for several hours. Then decorate as desired and serve.
Interesting from the network
This salad is good way diversify your diet, and do it without much effort and material costs. Saira can be replaced with any canned fish. Please note that when forming layered salads, it is better not to make fish as the first layer. After a while, it will give juice and the salad will “flow.” It is better to first add potatoes, rice or eggs (depending on the recipe), coat with mayonnaise, and then add canned fish.
Ingredients:
- saury - 1 b.;
- eggs - 3 pcs.;
- cheese - 150 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- beets - 1 pc.;
- fresh cucumber - 1 pc.;
- walnuts- 50 g;
- lettuce leaves;
- salt pepper;
- mayonnaise.
Cooking method:
- Boil until full readiness, eggs, beets, carrots. Cool, peel the vegetables and grate them.
- Cut the eggs into small cubes.
- Grate the cheese.
- Chop the walnuts.
- Peel the onion and finely chop it.
- Wash the cucumber and cut into thin strips.
- Mash the saury with a fork.
- Place lettuce leaves on a flat dish and begin to assemble layers of lettuce. For convenience, you can use a special split form.
- We place the layers in the following sequence: eggs, carrots, onions, fish, cucumber, cheese, beets. Grease each layer with mayonnaise, salt and pepper.
- Leave the salad in the refrigerator for 2 hours, then decorate to your liking and serve.
Is not regular salad- By this recipe it turns out real snack cake, which your guests will undoubtedly appreciate. Important point: Do not overcook eggs. The correct way to prepare this product is as follows: place eggs in a saucepan, add water, bring to a boil and cook for no more than 10 minutes - this is enough for the eggs to be ready.
Ingredients:
- unsweetened crackers - 300 g;
- champignons - 200 g;
- sardines in own juice- 1 bank;
- eggs - 3 pcs.;
- cheese - 150 g;
- garlic - 3 cloves;
- onion - 1 pc.;
- green onions;
- salt pepper;
- mayonnaise.
Cooking method:
- Clean the mushrooms, wash them, cut them into small pieces.
- Peel the onion and finely chop it. Place the mushrooms and onions in a heated frying pan with oil and fry until tender.
- Open the jar of fish, drain the liquid, knead the fish.
- Wash the green onions and chop finely.
- Boil the eggs until tender, drain the liquid. Cool the eggs and chop finely. We leave some of the yolks for decoration.
- Grate the cheese and chop the garlic.
- Mix mayonnaise with garlic and cheese.
- We form the salad. Place crackers in the first layer on a flat dish, generously grease with mayonnaise, and lay out chopped eggs. When laying crackers, press them tightly against the previous layer so that they are better soaked.
- Next, place the layers in the following order: crackers, fish, green onions, mayonnaise, crackers, champignons, mayonnaise, crackers, cheese, crackers, mayonnaise and a layer of crushed yolks.
- Leave the salad in the refrigerator for 12-24 hours and then serve.
Sometimes you want to serve some simple salad for dinner that can be quickly and easily prepared. Try this recipe. Canned pink salmon goes perfectly with eggs, cheese, fresh and pickled cucumbers. If desired, you can use any other fish. The salad is prepared in a matter of minutes, you just need to boil the eggs and chop all the ingredients.
Ingredients:
- canned pink salmon - 1 b.;
- eggs - 2 pcs.;
- fresh cucumber - 1 pc.;
- pickled cucumber - 2 pcs.;
- cheese - 100 g;
- green onions - a small bunch;
- dill or parsley;
- salt pepper;
- mayonnaise.
Cooking method:
- Boil the eggs and drain the liquid. Cool the eggs and cut into cubes.
- Remove the pink salmon from the jar, remove the bones, and mash the fish with a fork.
- Cut the cucumbers into small strips or cubes.
- Finely chop the dill and green onions.
- Grate the cheese.
- Combine all ingredients, salt, pepper, season with mayonnaise, mix and serve.
Now you know how to prepare canned fish salad according to a recipe with a photo. Bon appetit!
Canned fish - universal product, which is great for making salads. Moreover, you can use absolutely any fish: salmon, saury, pink salmon and even sprats. pay attention to useful recommendations experienced chefs who know how to deliciously prepare a salad from canned fish:
- If you're cooking puff salad, then choose glassware: this way the dish will look better.
- Before starting cooking, be sure to bring all ingredients to the same temperature.
- Mayonnaise for salads should be fresh and of high quality. The sauce should be thick, with a high percentage of fat content, preferably without artificial colors, preservatives and flavors. It is best to make homemade mayonnaise for salads.
- When choosing fish, pay attention to the condition tin can. It should not have any defects in the form of dents, swelling or rusty deposits - all this indicates improper storage of the fish.
- The ideal composition of the product is the fish itself, oil, salt, spices. Nutritional supplements and preservatives are excluded.
Various canned fish delicacies are becoming increasingly popular. They are quite easy to prepare, you don’t need to spend too much time, and the result will please even picky eaters.
Canned fish salad: what could be simpler?
One of the most simple recipes is a salad made from canned fish. The choice is completely free. You can choose what you like best, as long as the canned food is in oil.
What you need for a simple canned fish salad:
- Can of canned food;
- A couple of medium-sized carrots;
- A couple of small onions;
- Eggs (pre-boil) – 3 pcs.;
- Table vinegar – a couple of tablespoons;
- Vegetable oil;
- Mayonnaise;
- Greenery.
If the eggs are raw, they must be boiled immediately.
After that, cool and clean them. Chop into cubes and place in a container.
Peel the carrots and cut into thin strips. Next, prepare the utensils for frying and fry the straws in oil until a golden color appears. After this, the vegetable must be cooled.
Canned food needs to be opened and oil drained. Sort the fish, remove the bones (if any) and skin. Grind.
The first layer is the eggs, after which we lay them out sequentially:
- Carrot;
- Fish.
After the fish, add mayonnaise and decorate the dish with herbs.
Traditional tandem: canned fish and potatoes
Excellent in taste qualities, and at the same time satisfying, are salads with fish and potatoes. To please your family with this dish you will need:
- 300 g of canned fish (mackerel, tuna or whatever you prefer);
- Potatoes – 2 pcs.;
- Half an onion;
- Half a sweet pepper;
- Fresh cucumber – 1 pc.;
- Parsley – 20 g;
- Apples (it is advisable to choose the sweet and sour variety) – 1 pc.;
- Mayonnaise.
Now let's take a closer look at the recipe for salad with canned fish and potatoes. Potatoes need to be boiled in advance. Cool, peel and cut it into cubes.
Fish: drain the liquid from the jar, cut into small pieces and add it to the container with the potatoes.
The last ingredient is apple. We thoroughly wash, peel, cut into cubes and send straight to the already chopped ingredients.
Season the dish with mayonnaise. If desired, you can add a little salt.
Fish salad from canned saury with rice
In addition to potatoes, rice is also added to salads based on canned fish. An example recipe for such a dish includes:
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. Having previously separated 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 stage is to lubricate the upper ball 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 cabbage 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, add onion lemon juice And soy sauce, 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. Boiled eggs grate. Mash the canned food with a fork. Mix in a salad bowl boiled rice, onions, eggs, canned food and greens. Season the salad with sour cream, salt and pepper to taste. Grate the cucumber. Place the plate 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)
Recipe
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
boiled potatoes - 250 g.
boiled egg - 2 pcs.
vegetable oil - 4 tsp. 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 cup
canned tuna in oil - 1 can
pitted olives - 150 g
sweet pepper - 2 pods
lemon juice
salt
black pepper
tomatoes - 2 pcs.
pickled cucumbers - 3 pcs.
Cooking method:
- Boiled 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
greenery
canned salmon - 1 can
Cooking method:
- Boil the eggs, cool and grate on a coarse grater, mash the fish 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 jar
rice - 180 g
tomatoes - 3-4 pcs.
onion - 200 g
boiled egg - 3 pcs.
green peas - 100 g
pickled cucumbers - 3 pcs.
parsley or dill - for decoration
salt
ground pepper - to taste
leaf 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 filling, 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
salt
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 beans in cold water for 6–8 hours, then pour 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, fill with fish filling.
Garnish the salad with lemon and herbs.
Salmon salad with buckwheat
Required Products:
salmon canned in its own juice - 1 can (250 g)
crumbly 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 onto fine grater.
Place in layers in a transparent salad bowl 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 color. 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, 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
onion- 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.
Bell pepper green - 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
salt
Cooking method:
Cut lettuce into 4 parts and remove the stalk. 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 olive oil, 2 tablespoons wine vinegar, 4 tablespoons lime juice, 1 teaspoon Dijon mustard, 1–2 teaspoons 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.
Sooner or later the time comes, and each of us comes to mind to prepare some salads with fish. Fish salad recipes use fish in almost any form. Cooking canned fish salad, salad with smoked fish, salad with red fish, salad with hot smoked fish, salad with boiled fish, salad with salted fish. If you want to prepare some kind of fish salad recipe, the main thing is to stock up on fish, no matter what kind. Of course, a salad with red fish will be tastier than a salad with boiled fish. Pink salmon fish salad - a real delicacy. It, like any other red fish salad, can be prepared in different ways. Red fish salad is a win-win recipe. They make a salad with red fish and tomatoes, a salad with red fish and shrimp, a salad with red fish and cheese, a Neptune salad with red fish. More often than others, a salad is prepared from salted red fish, because it is already ready to eat. Sliced red fish fillets will help you decorate your fish salad beautifully. This is another argument to prepare such salads. Recipes with photos with red fish will help you see this.
Of course, not everyone can afford to eat red fish every day. However, try making a more affordable cod fish salad and you won’t go wrong. Cod - very delicious fish, with it you can prepare fish salad with potatoes, salad with fish and rice. Finally, the most folk recipes fish salads- these are recipes for canned fish salads. Salad with canned fish is usually prepared with sea fish - tuna, sardines, sardinella, mackerel. Salad made from canned sea fish is healthier than from river fish. And of course sea fish tastier. Salad with canned fish - a simple recipe. I prepared the ingredients for the salad, opened a jar of canned food, mixed everything, and it was ready. For such fish salad can be used various vegetables Fish goes best with rice and potatoes. Therefore, they often prepare a salad with rice and canned fish, or a salad with canned fish and potatoes.
Very original dish Korean cuisine This is a fish salad. This fish salad recipe uses cooked in a special way fish: it is marinated and poured with hot vegetable oil. And of course soy sauce. This fish salad is served with rice. Here's another one popular salad fish, fish salad recipe under a fur coat - a traditional Russian recipe. To learn how to cook this delicious salad, you better see how it's done. For this, look step by step instructions with headings: fish salads with photos, fish salads with photos, salads fish recipes with photo.
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.
We lay it out 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)
Recipe
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
boiled potatoes - 250 g.
boiled egg - 2 pcs.
vegetable oil - 4 tsp. 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 cup
canned tuna in oil - 1 can
pitted olives - 150 g
sweet pepper - 2 pods
lemon juice
salt
black pepper
tomatoes - 2 pcs.
pickled cucumbers - 3 pcs.
Cooking method:
- Boil 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
greenery
canned salmon - 1 can
Cooking method:
- Boil the eggs, cool and grate on a coarse grater, mash the fish 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 jar
rice - 180 g
tomatoes - 3-4 pcs.
onion - 200 g
boiled egg - 3 pcs.
green peas - 100 g
pickled cucumbers - 3 pcs.
parsley or dill - for decoration
salt
ground pepper - to taste
leaf 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
salt
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:
salmon canned in its own juice - 1 can (250 g)
crumbly 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 decorate 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
salt
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.
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