Today we will get acquainted with the recipes for snacks from the "simple and quick" series. This is a selection of delicious salads made from canned fish in oil. Quick salads are made from a minimal set of products, usually not a delicacy. They are always available even on weekdays. These are eggs, cheese, rice, vegetable component - carrots, cucumbers, onions, potatoes. It is not difficult for a thrifty hostess to find a jar of green peas, beans, corn in the bins of the refrigeration unit. We will use all of them, having received amazingly tasty snacks at the end.

But even using simple ingredients, it can be surprising. Some recipes contain ingredients that seem unsuitable for salads. For example, prunes and salty crackers are paired with canned fish in the most amazing ways.

Attention! The calorie content of fish salad can be reduced by taking fish in its own juice instead of canned food in oil.

Simple Canned Fish Salad with Egg

No wonder they say that all ingenious is simple, and the salad recipe is a confirmation of this. Literally from three ingredients, you can build a small masterpiece, and the taste is such that you cannot pull off by the ears.

Attention! Based on a simple recipe, you can build a lot of salad variations with canned peas, corn, beans. Add fresh cucumber, potatoes at your discretion.

Take:

• Canned saury - can.
• Eggs - 2 pcs.

How to cook:

1. Boil eggs, chill, chop into small cubes.
2. At the same time, drain the preservative from the jar, put the contents in a bowl. Divide the larger pieces into smaller fractions.
3. Chop green onions, send to the fish. Add egg cubes and mix well.

Cucumber, rice and canned fish salad (with photo)

I give a festive variation of the recipe, laid out in layers. For an everyday menu, you can simply mix the ingredients, the taste will not suffer at all. The original recipe uses pink salmon. I tried to cook a salad with mackerel, it turned out amazingly delicious.

Would need:

• Canned pink salmon - 2 jars.
• Medium onion.
• Fresh cucumber - 2 pcs.
• Carrot.
• Rice (groats) - 125 gr.
• Lemon - ½ part.
• Lettuce, mayonnaise, sunflower oil, pepper, salt.
• Dill - a few twigs.

How to cook step by step:

Start cooking by roasting the carrots. Trim the root crop with shavings, throw in a frying pan, sauté in oil until a beautiful color. But you do not need to fry much, just gild it slightly. Be sure to salt the carrots. Transfer to a bowl, let cool. Leave the oil in the skillet.

Simultaneously boil rice in slightly salted water, also cool.

Divide the lemon into halves, squeeze the juice out of one. If you don't have a lemon on hand, use table vinegar.

Chop the head of the onion into quarters of the rings, try to cut very thinly.

Transfer to a bowl, cover with lemon juice and pepper. Leave the slices to marinate for a quarter of an hour.

Drain the oil from the canned food, mash the pieces.

Cut the cucumbers into strips, put in a bowl.

Add finely chopped dill. You do not need to add salt, since the cucumbers will immediately give juice.

Arrange the lettuce leaves beautifully on a wide, flat dish. Put rice on them, add a little salt, despite the fact that we added salt during cooking. Squeeze out the mayonnaise, flatten the layer. By the way, it is permissible to replace rice with potatoes.

Put the fish layer on top, a large spoonful of mayonnaise, level again.

Next comes the onion layer, spread over the surface of the fish salad. Onions can not be pickled, but the taste of the appetizer will only benefit from the slight sourness.

Spread out the fried carrots. Cover with a generous layer of mayonnaise sauce.

Top with a pile of cucumbers and dill. Leave the snack to infuse for about an hour.

After the set time, salt the top layer. The dish can be tasted and enjoyed with its fresh spring flavor.

Canned fish salad - quick recipe with cheese, pink salmon

I propose a variant of the dish, the highlight of which will be prunes. But you can cook it very quickly, literally while the guests are undressing. The main thing is not to get confused and put the eggs to boil. The rest of the ingredients are always at hand, they can be found in the bins of any housewife. For cooking, drill pink salmon, it is nobler, with delicious red meat.

Ingredients:

• A jar of pink salmon in oil.
• Eggs - 3 pcs.
• Bulb.
• Prunes - 6-8 pcs.
• Cheese - 50 gr.
• Mayonnaise.
• Salt.

Preparation:

1. Steam the prunes in advance by pouring boiling water. Leave for a quarter of an hour, then drain the liquid. Be sure to dry the plums, choose a pit, if any. Divide with rings or stripes.
2. Boil eggs in parallel, refrigerate. Grind the whites into crumbs.
3. Drain oil and canned food. Mash the fish meat into smaller pieces (not too small so as not to lose them in the salad).
4. Chop the yolks into small cubes. Cut the onion head in the same way. Rub the cheese coarsely.
5. The dish is collected in layers. The sequence is as follows: fish (splash a little oil, since pink salmon is rather dry), then onion cubes. Draw a mayonnaise mesh on top.
6. Scatter the yolk cubes, cheese. Next, make a layer of prunes.
7. Spread with a generous layer of mayonnaise, cover with whites. Be sure to let the appetizer brew for half an hour so that the ingredients are thoroughly saturated with the sauce.

Video recipe for Mimosa salad with canned fish

On the pages of the site, I have already talked about a wonderful one with a beautiful spring name and gave several options for its preparation. Come and get acquainted by clicking on the link, I will be very pleased.

How to make the original canned fish puff salad

The original recipe for the dish. Unusual flaky appetizer in salty crackers that go well with other ingredients.

You will need:

• Cheese (Dutch, Russian) - 150 gr.
• Eggs - 4 pcs.
• Green onions - several feathers.
• Salted 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:

1. Crush the cloves of garlic, add in mayonnaise, stir.
2. Boil eggs, divide into parts - yellow and white. Shred them into a separate bowl.
3. Place the crackers on the bottom of a wide plate, cover them with shabby whites and a layer of mayonnaise. Flatten.
4. Spread the crackers on top again, spread the mashed canned food on them. Cover with mayonnaise.
5. Next comes another layer of crackers, chopped green onions, cheese shavings, mayonnaise. The top of the dish is made from crackers. Spread them generously with mayonnaise sauce, sprinkle with yolk crumbs. The disadvantage of this 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 the garnish will immediately be added to the fish. The salad is suitable for a full dinner, for a three-course meal for lunch.

Take:

• A jar of canned food.
• Potatoes - 3 tubers.
• Eggs are a couple.
• Mayonnaise, parsley, dill, salt.

Preparation:

1. Boil potatoes and eggs. After cooling, chop into cubes, put in a salad bowl.
2. Drain the oil (or juice, if the fish is in its own juice) from the canned food. Divide large pieces into small pieces, add to potatoes with eggs.
3. Chop fresh herbs, add a green onion if desired.
4. Combine with the rest of the ingredients, season with mayonnaise. Salt, if desired, season with pepper.

An equally tasty salad will turn out if you replace canned food with 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 from this. For cooking, take saury, sardines, mackerel.

• Canned food - a jar.
• Cheese - 50 gr.
• Cucumber, fresh.
• Rice - 50 gr.
• Eggs - 3 pcs.
• Mayonnaise sauce.

Puff salad, which will not prevent you, if desired, to mix the components. I give the original recipe.

Preparation:

1. Boil rice and eggs in advance.
2. Grind the fish into pieces, drain the oil. Put on a dish and draw a mesh with mayonnaise. Make the sauce a small one, as oil is left from the canned food.
3. Spread the grains of rice over the fish. Cover with mayonnaise.
4. Rub the eggs coarsely, spread out in the next layer. draw the grid with sauce, flatten.
5. Put grated cheese on the eggs, brush liberally with mayonnaise.
6. The top layer is sliced \u200b\u200bcucumbers. Divide them into cubes, finely. You don't need to cover with mayonnaise. Salt the cucumbers a little, if you do not mix the layers.

Delicious Tuna Canned Fish Salad with Corn

Would need:

• Eggs - 3 pcs.
• Canned Tuna - Jar.
• Corn - 1-2 tbsp. spoons.
• Light mayonnaise, salt, dill.

Step by step cooking:

1. Drain the liquid from the jars, boil the eggs.
2. Chop fish and eggs, combine with corn.
3. Add chopped dill, mayonnaise sauce. Stir, taste with salt. Add as needed.

Sprat salad with squid and eggs

Instead of the sprats stated in the recipe for the appetizer, it is allowed to take saury, tuna, 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 squids - 500 gr.
• Bank of canned sprats in oil.
• Onion head.
• Egg whites - 3 pcs.
• Mayonnaise, salt.

How to cook:

1. Boil the squid. To do this, throw them in boiling water, boil for just a couple of minutes. Remove, cool, cut into beautiful strips.
2. Boil the eggs. Cut the squirrels similarly to the squid, into long strips.
3. Divide the onion in half rings, scald to remove the bitterness. Drain the water, wring it out with your hands.
4. And pour the oil into the jars of sprats, remove the heads from the fish, if they are in canned food. Select the center pit and cut the fillet into small pieces.
5. Combine all the products in a salad bowl, season, salt.
6. Stir well and serve immediately.

Delicious Canned Tuna Salad - Recipe Video

Tuna is amazingly good in salads. I think I need to collect my recipes and introduce you to a separate collection. For now, keep a simple snack option. If you can tell me what else you can add to the ingredients for canned salads, I will be very grateful. May it always be delicious for you!

Canned fish is a snack for travelers and an indispensable food in a student hostel. Fast, simple, tasty, and most importantly - affordable! But today we will reveal a big secret: from such a product you can make an original salad not only for every day, but also one that can be put on a festive table. The recipe for canned fish salad will be especially relevant if the time for preparation is extremely limited and the budget is small. We will share with you recipes for delicious salads from such a product, as well as give recommendations on serving the finished dish and choosing the main ingredient.

Canned fish: harm and benefit

Before making a salad from canned fish, it is worth remembering the benefits and dangers of the main ingredient. It should be noted that the quality of canned food directly depends on the good faith of the manufacturer and the use of natural products in the recipe. If all standards are met and there is real fish in a canned fish preservation, then such a product contains a large number of calcium and magnesium, which are not destroyed during heat treatment, and some antioxidants even improve their beneficial properties at high temperatures. We will tell you how to properly prepare salads with canned fish. The recipes are presented below.

The danger of canned fish also lies in the addition of synthetic substances in order to extend the shelf life and improve the taste of the product. Poor quality iron cans can enter into an oxidative reaction with fish and lead to the release of toxic substances that can easily be poisoned by a person.

But the most serious argument for abandoning canned fish in favor of natural fish is the possibility of contracting such a serious disease as botulism. It is not possible to determine with the naked eye whether this or that can of canned food is safe.

Despite all the shortcomings, such a product is consistently in demand by consumers.

What canned food to choose for a salad?

A wide variety of fish are used to make canned fish salad. Recipes exist for every taste: the dish can turn out to be bland, spicy, sweet. For an economical option, sardines or gobies are suitable. For the festive table, choose cod liver, tuna or salmon. Better to give preference to canned food in your own juice or in tomato sauce. But it is better not to use fish in oil, especially if such a product is of poor quality, since oil at high temperatures (this is how canned food is produced using technology) releases carcinogenic substances. In addition, such preservation can spoil the taste of the entire salad.

Classic recipe for "Mimosa" salad

The phrase "canned fish salad" in a person born in Soviet times is immediately associated with such a dish as "Mimosa". Having a bright appearance, when consumed, the dish turns out to be very nutritious and high in calories. This salad is very popular at home celebrations. He fell in love with the hostesses for the fact that it cooks quickly enough, has a presentable look and a familiar taste familiar from childhood.

What is the recipe for Mimosa canned fish salad? First you need to prepare the following ingredients:

• carrot;
• eggs;
• hard cheese;
• parsley and dill;
• butter;
• mayonnaise;
• canned sardines in their own juice or in oil.

So, we are preparing a salad from canned fish. The step-by-step recipe looks like this:

1. Boil eggs and carrots.
2. Mash the canned food with a fork.
3. Finely chop the onion and moisten with vinegar or boil over.
4. Grate cheese, boiled carrots.
5. In boiled eggs, separate the white from the yolk. Rub everything separately.
6. Now start shaping the flaky salad. The first layer is the grated egg white, then - carrots, onions, canned fish, cheese. Saturate each layer with mayonnaise.
7. On top of the last, cheese, layer, rub butter, evenly distributing it over the entire surface.
8. Then garnish the salad with grated yolk and herbs.
9. Refrigerate for half an hour.

This is a very simple recipe for canned fish salad. Depending on which type of fish to choose, "Mimosa" will have different tastes. Most often, saury or sardines are used in their own juice or in oil. And by adding, for example, canned salmon or any fish in tomato sauce, you will get a dish with an original taste.

Canned tuna: features of making salads

Canned tuna dish is no less refined than the "Greek" salad. This type of canned fish salad recipe is suitable even for a dinner party. The dish will surprise guests with its freshness and unusual combination of products. Plus, lettuce has health benefits. After all, such sea fish, even after heat treatment, retains a number of useful substances: fatty acids, iron, B vitamins.

Tuna in its natural form is quite expensive and is only available in stores during the season. Therefore, such canned fish will become a real boon for the hostess who meets unexpected guests on the doorstep. Chopping fresh vegetables such as tomatoes, cucumbers and bell peppers and mixing them with chopped canned tuna for an extraordinary snack. One has only to take into account that noble tuna should not be seasoned with mayonnaise: such a sauce will completely interrupt the taste of canned food and make the dish heavier. Better to use olive oil or lemon juice.

Italian salad with canned tuna

We suggest you try the Italian salad with canned tuna. The recipe for canned fish salad is described below.

Prepare:

• 6 boiled potatoes;
• a can of canned tuna;
• 3 boiled eggs;
• 5 tomatoes;
• 100 g pitted olives;
• olive oil and lemon juice for dressing;
• parsley and dry mint for garnish.

This salad, like "Mimosa", is laid out in layers, but it is not seasoned with mayonnaise, but with a mixture of olive oil, lemon juice and liquid from canned food. The bottom layer is to put boiled potatoes cut into slices in a mold, then tuna and tomatoes. You need to repeat the layers until you run out of prepared foods, but the tomatoes should be the last layer. On top of them are laid out olives cut into rings. Then the salad is sprinkled with herbs. A delicious salad with canned fish is ready!

Canned salmon cocktail salad

Salmon is not just one type of fish, but the collective name for several different species. Salmon include salmon, chum salmon, pink salmon, sockeye salmon and others. The most popular are the first three types of fish. Until recently, such salmon were considered a real delicacy and were quite expensive. Today salmon can be purchased in every large market not only fresh, but also as canned food. Therefore, any housewife can easily and quickly prepare an exquisite canned fish salad. Recipes can be changed based on preference.

Canned salmon are considered to be of high quality, in which there is nothing but fish, oil and salt. You should also pay attention to the interesting fact that canned food from this fish acquire the best taste after a while. That is, in this case, the statement that fresh is tastier does not work. The fish needs to be soaked and infused in its own juice or tomato sauce. Therefore, choose canned food that was made no earlier than a month ago. Incredibly tasty and healthy salads with canned fish are prepared from such a product. Recipes are used not only at home, but also in gourmet restaurants.

We will share a recipe for a cocktail salad with canned salmon (salmon). The name of the dish itself implies decoration in a glass. For this, special vessels with a wide neck are used.

To prepare such a sophisticated salad, you will need the following products:

• a couple of boiled potatoes;
• boiled carrots (2 large);
• 4 hard-boiled eggs;
• a third of a glass of pitted prunes;
• the same amount of walnuts;
• tartar sauce";
• main ingredient: canned fish.

Canned tuna salads (recipes) suggest a light dressing in the form of olive oil or creamy sour cream sauce.

Let's start cooking:

1. First you need to steam the prunes. It is better to take care of this in advance, for example, leave it in warm water overnight. Then you need to thoroughly dry the dried fruit and cut into thin strips.
2. Grate vegetables and eggs (yolk and white separately) on a medium grater. Cut the fish into cubes. Chop the nuts.
3. We spread the salad in the following layers, greasing each of them with Tartar sauce: canned salmon, potatoes, egg whites, carrots, egg yolks. The last layer will be prunes. Then sprinkle the salad with nuts generously. If you wish, you can decorate with a lemon wedge or herbs.

Canned sardine salad in tomato sauce

Most often, canned sardines in oil or their own juice are used in salad. But the fish in tomato sauce is more suitable for making soup or pie fillings. But we know an interesting recipe that will appeal to gourmets who prefer a mixture of salty and sweet flavors in one dish. Such a salad is suitable when you need to put something on the table for unexpected guests, as they say, in a hurry. It is prepared very quickly and easily, and the taste is unusual and pleasant.

The recipe for canned fish salad is as follows:

1. Boil a handful of rice (100 g).
2. Scald the chopped onion head with boiling water.
3. Dice boiled eggs (2 pcs) and fresh sweet apples (4 pcs medium).
4. Then mix all the ingredients and add the canned sardines in tomato sauce (1 can).
5. Season the salad with low-calorie mayonnaise or any creamy sauce.

Canned pink salmon salad with corn

Many people like a fish like pink salmon. Its juicy pink meat is suitable for many dishes, including salads. When buying such a canned product, you should pay attention to the production date. Since quality fish is caught only in the period from June to August, the rest of the time, producers use a frozen product.

The recipe for canned pink salmon, which we offer, is similar in composition to the classic crab salad. But when fish is used as the main ingredient, the taste of the dish changes dramatically: piquancy and sophistication appear. It is not a shame to offer such a salad even to invited guests. And no one will guess that you can cook a delicious dish literally in a matter of minutes. How to do it? Very simple:

1. Boil half a glass of rice.
2. Mash canned pink salmon.
3. Cut the boiled eggs and pickles into small cubes.
4. Fry the chopped onion in vegetable oil until golden brown.
5. Drain the corn juice.
6. Stir all the ingredients and season with sour cream or mayonnaise to taste.

Cod liver: canned fish salads. The best recipes

Cod liver is a real delicacy. The product is distinguished not only by its pleasant taste, but also by the presence in its composition of a whole complex of useful substances, which, subject to the technology for preparing canned food, do not lose their properties.

Dishes from canned cod liver are real masterpieces, but in order to cook them, you need to know some subtleties and secrets. It should be borne in mind that a product such as cod liver has a specific taste and is a rather fatty product - not everyone will like such qualities. Therefore, to suppress the taste of fat, products such as rice and boiled potatoes are added to salads: they slightly adjust the taste of the whole dish. Chefs also recommend one more trick: in order to emphasize the taste of the product in the most beneficial way and be able to combine it in a ready-made dish, serve canned cod liver salad on a wheat crouton or on dried bread (toast).

Despite the delicacy of such a product, canned fish salads are prepared quickly and easily. For example, here is one of the possible options for making a snack - canned cod liver salad:

1. Boiled eggs (2 pcs.) And boiled carrots (1 pc. Large) grate.
2. Remove excess juice from canned food.
3. Mash up the cod liver.
4. Chop the leeks finely.
5. Mix all prepared ingredients and season with sour cream sauce.
6. Place the salad in portions on the pre-cooked croutons.
7. Garnish with herbs and a slice of tomato.

How to Serve Canned Fish Salad?

To prevent the canned fish salad from looking too simple, you need to choose the right way of serving. So, for example, if a feast with a large number of people is planned, it is better to give preference to the classic serving in the form of a salad-cake on a large dish or in a salad bowl, decorating with an unusual cut of vegetables and herbs.

But modern serving of food requires more sophisticated and creative approaches. A layered salad of canned fish in glasses or miniature salad bowls will look spectacular.

For the organization of the buffet, the salad can be offered laid out in a peeled tomato, a tartlet or on a toast.

For any housewife, simple canned fish can become a trademark trump card in the kitchen. All recipes are easy to prepare. Even if today you are wary of canned food, keep the recipes we have proposed. Perhaps they will help you out more than once or even become signature dishes for a family dinner.

Canned food is a product that can often be found in our refrigerators. It often lies there "just in case." However, you can make a lot of delicious salads from it.

We suggest you use our salad recipes.

Canned salad "Spring mood"

For this salad you will need:

• two cans of canned fish;
• five eggs;
• two onions;
• five to six potatoes;
• one pack of mayonnaise;
• green onions and dill.

Cooking process

Rinse the onion well and chop finely. We open the canned fish and knead them with a fork. We peel the eggs and chop finely too. We rub boiled potatoes (preferably on a coarse grater). Then we mix all the prepared ingredients, season with mayonnaise and decorate with dill.

Canned salad "Ryzhik"

To prepare this salad you will need:

• one can of canned salmon;
• one can of chopped champignons;
• one onion (large);
• one carrot;
• mayonnaise;
• one hundred grams of cheese;
• salt.

Method of preparing salad

All ingredients must be laid out in layers and smeared with mayonnaise:

1. knead the fish with a fork and put it in a salad bowl;
2. fry finely chopped onions with mushrooms in vegetable oil (the main thing is not to pour too much vegetable oil and not overdry the onions with mushrooms), then put on the fish;
3. boil the eggs, peel and grate (preferably large), and then put them on the mushrooms. One yolk should be left to decorate the salad;
4. grate cheese (fine) and put on eggs;
5. carrots (raw), too, three on a fine grater and put on cheese;
6. the last layer is mayonnaise, garnished with yolk.

Do not forget that you need to smear each layer with mayonnaise, just do not overdo it, otherwise the salad will turn out to be too greasy.

Canned salad "Light"

To make this salad, you will need the following foods:

• 125 grams of canned food in oil;
• two onions;
• two eggs;
• 50 grams of greens (different is better).

Cooking method

The onion should be finely chopped and boiled and also finely chopped eggs should be added to it. Then add and mix everything well. You can sprinkle the salad with herbs on top (it is good when such herbs as dill, parsley, cilantro are present).

Beautiful and canned

List of required products:

• a jar of canned food (mackerel or sardinella);
• 150-200 grams of rice;
• 3-4 chicken eggs;
• mayonnaise.

Cooking process

First you need to boil and cool the eggs and rice. Then put rice on a plate, mashed canned food on top, then finely chopped egg white, sprinkle a little with onions, and at the end pour mayonnaise. The last layer is grated yolk and some greens for beauty.

If you want to cook not from canned food, but a very tasty salad from this product, then our next recipe is just for you. Such a salad will conquer anyone who comes to visit and taste it at least once.

Canned tuna salad

You will need the following ingredients:

• one can of canned corn;
• one can of tuna in its own juice;
• four eggs;
• four kiwis;
• one apple;
• onion;
• a pack of mayonnaise;
• green onions, cilantro;
• salt, a little ground pepper.

Cooking method

Even a child can cook this salad. You just need to open pineapples, tuna, corn and drain off the liquid. Then boil the eggs and cut into large pieces. Apples, kiwi and pineapple must be peeled and diced too. Then chop the onion and cilantro. Put all the ingredients in a salad bowl, salt a little (because canned food is usually well salted), pepper, coat with mayonnaise and mix well. Your original salad is ready to eat. Enjoy your meal!

We really hope that you will like the recipes for canned food salads proposed in this article.

Sooner or later the time comes, and each of us comes to mind to cook some salads with fish. Fish salad recipes use fish in almost any form. Cook canned fish salad, smoked fish salad, red fish salad, hot smoked fish salad, boiled fish salad, salted fish salad. If you want to cook some kind of fish salad recipe, the main thing is to stock up on fish, no matter which one. Of course, a red fish salad will taste better than a boiled fish salad. Pink salmon fish salad is a real delicacy. It, like any other red fish salad, can be prepared in different ways. Red fish salad is a win-win recipe. Make salad with red fish and tomatoes, salad with red fish and shrimps, salad with red fish and cheese, Neptune salad with red fish. More often than others, salted red fish salad is prepared, because it is already ready to eat. Chopped red fish fillets will help you decorate your fish salad beautifully. This is another argument for making such salads. Recipes with photos with red fish will help you make sure of 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 is a very tasty fish, with it you can cook fish salad with potatoes, salad with fish and rice. Finally, the most popular recipes for fish salads are recipes for canned fish salads. Salad with canned fish is usually prepared with sea fish - tuna, sardines, sardinella, mackerel. Salad from canned sea fish is more useful than from river one. And of course sea fish are tastier. Canned fish salad is a simple recipe. I prepared the ingredients for the salad, opened a can of canned food, mixed everything, and you're done. For such fish salad different vegetables can be used Fish goes best with rice and potatoes. Therefore, they often prepare a salad with rice and canned fish, a salad of canned fish with potatoes.

A very original Korean dish is fish he salad. This fish salad recipe uses fish prepared in a special way: it is marinated and poured with hot vegetable oil. And of course soy sauce. This fish salad is served with rice. And here is another popular fish salad, the recipe for fish salad under a fur coat is a traditionally Russian recipe. To learn how to make this delicious salad, you better watch how it is made. To do this, see step-by-step instructions with headings fish salads with photos, fish salads with photos, fish salads with photos.

1 layer. We take a flat dish, make a net of mayonnaise on it. Then pour the croutons to the bottom. I took crackers, which I made myself, the layer thickness was about 1.5 cm, and again we make a dense mesh of mayonnaise.
2nd layer. We take canned food, thoroughly knead it with liquid and add finely chopped onion there. Stir and spread on croutons, then make a dense mesh of mayonnaise.
3rd layer. Take the egg whites and rub them on a coarse grater, then mayonnaise again. Decorate the top with yolk and herbs at your discretion. I rubbed the yolk.
Here the salad is ready, fast and tasty !!!

Mimosa salad
6 hard boiled eggs
1 can of canned fish
1 onion
50-100 gr. hard cheese
50-100 gr. butter
Boil eggs. Rub everything on a fine grater. Pre-separating the egg whites from the yolks. Then lay out on a dish in layers, greasing each with mayonnaise.
We spread it in the following sequence:
1 layer - lay the finely grated egg whites, grease with mayonnaise.
2nd layer - consists of chopped canned fish (pre-chop or mash fish pieces);
3rd layer - chopped onions;
4 finely grated cheese;
The last step is to grease the top ball with butter and mayonnaise, then sprinkle with chopped egg yolks. Put the mimosa salad in the refrigerator for 20-30 minutes, then serve.

SALAD WITH CANNED FISH FISH "NESHENKA"

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 transparent in 1 tbsp. oils. At the end of frying, pour the onion with lemon juice and soy sauce, stir and leave covered for 5 minutes. (or you can immediately mix chopped onions with oil, lemon juice and soy sauce and bake in the microwave for 3 minutes under a lid). Finely chop the greens. Grate boiled eggs. Mash 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. Lay out the plate with lettuce leaves, lay out the salad, give it the desired shape (it is very plastic), line it with cucumber pulp, decorate 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 a snack.

Venice salad
Required products:
canned tuna - 1 can
disgusting 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. the spoon
Cooking method:
Cut the potatoes into thin slices.

Chop the tuna and eggs.

Prepare the seasoning by mixing the tuna liquid with vegetable oil and lemon juice.

Cut the tomatoes into thin slices.

Put a layer of potatoes on the bottom of a salad bowl, pour half of the seasoning over it, put a layer of tuna, then a layer of tomatoes. Then 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
salt
black pepper
tomatoes - 2 pcs.
pickled cucumbers - 3 pcs.
Cooking method:
- Boil crumbly 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
onions - 100 g
mayonnaise - 100 g
greens
canned salmon - 1 can
Cooking method:
- Eggs are boiled, cooled and rubbed on a coarse grater, the fish is kneaded with a fork.

The potatoes are boiled, cooled and cut into small cubes.

The apple without the skin and core is grated (left a little for decoration), the onion is cut into rings.

All products are combined and seasoned with mayonnaise.

Decorate with herbs, 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 greens - for decoration
salt
ground pepper - to taste
leaf salad - 60 g
Cooking method:
Rice is sorted out, washed, poured into boiling salted water (there should be 6 times more water than cereals) and boiled until tender, then thrown into a colander and allowed to drain. Cool.
Cut onions and tomatoes into thin rings, lettuce into strips, cucumbers into slices.
Finely chop the cod eggs and liver, add green peas, rice and chopped vegetables. Season with salt, ground pepper, chopped herbs, pouring from canned food, mix gently.
The salad is stacked in a salad bowl. Decorate with slices of tomatoes and eggs, lettuce.

Noodle 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 the vermicelli in salted water for 12 minutes and discard in a colander.
Peel the celery, rinse and cut into thin strips. Scald the tomatoes with boiling water, peel, remove the seeds, cut the pulp into cubes. Peel the onion and chop very finely. Remove pits from olives, chop the pulp coarsely, chop the olives into thin circles. Cut the bell pepper in half, remove the core, cut the flesh into cubes. Separate the fish from the filling and mash with a fork. Slice the basil thinly.
Stir the prepared foods.
For the sauce, combine the sauce from the fish, oil and vinegar, season with pepper and salt. Pour the sauce over the salad and let it steep 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 pc.
dill
salt to taste
boiled potatoes - 1 pc.
Cooking method:
Cut cod liver, egg yolks, potatoes into small cubes, finely chop the onion. Combine prepared foods, salt, mix, put in a salad bowl and pour with oil.

Decorate the salad with lemon wedges, 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. Refrigerate.

Cut the fish into slices.

Hard-boiled eggs and cut into slices.

Put eggs on a dish, on them - mixed two-tone beans, on top - pieces of fish. Sprinkle with chopped garlic, green peas, season with fish sauce.

Decorate the salad with lemon and herbs.

Salmon salad with buckwheat
Required products:
canned salmon in its own juice - 1 can (250 g)
crumbly buckwheat groats - 1 glass
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. the spoon
parsley
dill
Cooking method:
Cut the onion into rings, cover with vinegar and marinate for 20 minutes.

Grate the carrots on a coarse grater and simmer under the lid in oil. Grate the cheese and egg yolks on a fine grater.

Lay buckwheat porridge, finely chopped pickled onions, mashed canned food in a transparent salad bowl, brush with some mayonnaise, top with carrots, finely chopped egg whites, grated cheese, brush again with mayonnaise and sprinkle with grated egg yolks.

Decorate the salad with finely chopped herbs.

Favorite salad

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 and chop the eggs.

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.

At the bottom of the salad bowl, lay eggs, carrots, onions in layers, then fish, previously chopped. Top with mayonnaise and decorate with herbs.

Salmon cocktail salad
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:
Chop 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:
canned tuna or salmon in oil - 250 g
boiled egg - 2 pcs.
green onions - 50 g
hard cheese - 50 g
mayonnaise - 4 tbsp. spoons
toasts - 4 pcs.
parsley
Cooking method:
Chop the fish, mix with grated cheese, finely chopped eggs and onions.
We spread the salad on toast, season with mayonnaise and decorate with herbs.

Nice salad
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
ground black pepper and salt 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, cool the beans. Cut the tomatoes and eggs into wedges.

Cut the anchovies in half lengthwise, chop the tuna.

Combine olive oil with lemon juice, salt and pepper.

Place the beans in the middle of the dish before serving. Spread the tomatoes around, alternating them

With onions, olives, anchovies, tuna, egg quarters. Drizzle over cooked dressing, sprinkle with basil.

Tuna Banana Cocktail Salad

Required products:
canned tuna - 300 g
bananas - 1 pc.
tomatoes - 1 pc.
boiled rice - 200 g
lemon juice - 1 tbsp. the spoon
vinegar 3% - 3 tbsp. spoons
vegetable oil - 4 tbsp. spoons
black pepper and ground paprika, salt - to taste
Cooking method:
Separate the fish from the filling, chop.

Scald the tomato, remove the skin, remove the seeds, cut the pulp into cubes.

Cut the banana into cubes and drizzle with lemon juice.

For the sauce, combine the vinegar with salt, pepper, paprika and, whisking the mixture, gradually add vegetable oil.

Put prepared foods and rice in layers in a salad bowl, pour over the sauce and decorate with herbs.

Olimp salad
Required products:
canned sardines in tomato sauce - 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 over boiling water. Cut the peeled apple and egg into small cubes. Mash the sardines.

Combine prepared salad ingredients with rice, season with mayonnaise and stir.

Decorate with herbs before serving.

Mediterranean salad
Required products:
small head of lettuce - 1 pc.
beans - 225 g
potatoes - 225 g
boiled eggs - 4 pcs.
green bell 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 head lettuce into 4 pieces and remove the stalk. Disassemble.

Boil the beans and potatoes until tender. Drain, refrigerate, and slice beans and potatoes.

Cut sweet peppers into strips, remove seeds. Chop the onion finely.

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, and stir.

Mix the beans, potatoes, eggs, bell peppers and onions. Add the tuna, 4 tablespoons of the dressing, the cheese, and the sliced \u200b\u200btomatoes.

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 tsp
salt, ground black pepper - to taste
Cooking method:

Mash tuna, combine with corn, diced cheese and potatoes, cucumber slices and chopped olives.

For the sauce, whisk the mayonnaise with vinegar, salt and ground pepper.

Season the salad with sauce and put in a salad bowl. When serving, decorate with cherries and sprigs of herbs.

Salad with saury and nuts

Required products:
canned saury in oil - 200 g
canned squid - 100 g
apples - 2 pcs.
celery stalks - 50 g
walnuts - 60 g
lemon juice - 1 tbsp. the spoon
mayonnaise - 1/2 cup
Cooking method:
1. Divide saury into small pieces.

2. Separate the squid from the filling, cut into strips.

3. Cut the apples into slices and sprinkle with lemon juice.

4. Cut the celery into slices. Chop the nuts.

5. Combine the prepared ingredients, season with mayonnaise.

6. When serving, sprinkle with chopped nuts.