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 fish salad recipe, the main thing is to stock up on fish, no matter which one. Of course, a salad with red fish will be tastier than a salad of boiled fish. 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. They make a salad with red fish and tomatoes, a salad with red fish and shrimps, a salad with red fish and cheese, a neptune salad with red fish. Salted red fish salad is prepared more often than others, because it is already ready for consumption. Sliced \u200b\u200bred fish fillet will help to beautifully decorate your fish salad. This is another argument to prepare such salads. Recipes with photos of red fish will help you make sure of this.

Of course, not everyone can afford to eat red fish every day. However, try to make a more affordable cod fish salad and you will not lose. Cod - a very tasty fish, with it you can cook a fish salad with potatoes, a salad with fish and rice. Finally, the most popular fish salad recipes are canned fish salad recipes. Salad with canned fish is usually prepared with sea fish - tuna, sardines, sardinella, mackerel. Salad from canned sea fish is more healthy than from river. And of course, sea fish tastes better. Salad with canned fish - a simple recipe. I prepared the ingredients for the salad, opened a can of canned food, mixed everything, and you're done. For this fish salad  various vegetables can be used. Fish is best combined 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 dish of Korean cuisine is fish salad hehe. This salad with fish recipe uses fish cooked in a special way: it is pickled and poured with hot vegetable oil. And of course soy sauce. They serve such a fish salad with rice. And here is another popular fish salad, the recipe for fish salad under a fur coat - the recipe is traditionally Russian. To learn how to cook this delicious salad, you better see how it is made. To do this, see step-by-step instructions with the headings fish salads with photos, fish salads with photos, fish salads recipes with photos.

Canned fish salads appeared in domestic cuisine in the early 60s. At that time, products, including canned goods from sea fish, began to gradually disappear from stores. Canned salmon, pink salmon, saury became scarce. Then the famous Mimosa salad and other dishes appeared, the central chord of which was canned fish. Each mistress prudently hid a jar of fish delicacy in order to make a small culinary miracle out of a small piece of seafood on the occasion of a holiday or a significant event.

Canned fish in salads are combined with products the neighborhood of which seems impossible - rice, eggs, apples, cucumbers, onions. But, strangely enough, at the junction of not compatible new, original salads arose. Many of them still decorate the festive table in many Russian houses.

Canned salad is cooked quickly. From inexpensive and affordable ingredients, salads are beautiful, juicy and delicious. Salad can be varied, complement the recipe with your favorite foods, experiment. We will tell you how to make a salad of canned fish according to recipes that have become classics, and also advise how to improve the dish.

Photo of classic mimosa salad with canned fish

The basic recipe for mimosa salad consists of a minimum set of ingredients - eggs, onions, carrots and fish. It is better to use canned red fish (salmon, pink salmon), but saury or mackerel is also suitable. You can take fish canned in their own juice or blanched in oil. In the latter case, the salad will be juicier and more tender.

Ingredients for the recipe:

• canned fish  2 cans
• eggs 4 pcs.
• carrots 2 pcs.
• bow 1 pc.
• mayonnaise 200 ml.
• salt, black pepper  taste

Cooking method:

1. Boil carrots and hard boiled eggs. Chill.
2. Peel and chop the onion finely. Pour boiling water. Let stand for half a minute, fold in a colander, rinse under running cold water.
3. Peel the eggs, separate the whites from the yolks, grate them in separate containers. Peel boiled carrots, also grate in a separate bowl.
4. Drain the liquid from canned fish. Mash the fish with a fork. Spinal bones can be removed if they are stiff.
5. Collect the salad. To do this, lay the products in layers on a flat bottom dish in the following sequence: fish, onion, egg whites, carrots, egg yolks. Grease each layer with mayonnaise. A layer of carrots can be salted and seasoned with black pepper.
6. It is better to let the salad brew for several hours before serving in a cold place, but can be served immediately after cooking.

Photo of a quick salad with rice and canned fish

A delicious and satisfying salad is obtained from canned fish and rice. Cucumber adds juiciness and freshness to the dish if fresh cucumbers are used. Fish, rice, green peas, as well as eggs are perfectly combined, perfectly satisfy the feeling of hunger. In addition, the salad is not as greasy as mimosa, since only one of the layers is smeared with mayonnaise.

Ingredients for the recipe:

• canned salmon  2 cans
• boiled rice 2 cups
• boiled eggs 3 pcs.
• green pea  ½ cans (200 g.)
• 50 mayonnaise
• fresh cucumber 1 pc.
• green onion 100 g.
• lettuce 3-4 pcs.

A method of preparing a salad with rice and canned fish:

1. Mash salmon with a fork. Cut the cucumber into strips. Peel boiled eggs, grate. Combine boiled rice, eggs and mayonnaise. Finely chop the green onion feathers.
2. Spread lettuce on a platter. Put canned salmon in the first layer. Next cucumbers and a layer of green onions. Spread rice mixed with eggs and mayonnaise on top. The last layer is green peas.
3. Let the salad brew for 30 minutes. Serve to the table.

Photo of canned fish salad with egg and cheese

Another interesting salad of canned fish. Piquancy adds to it pickled onions and hard cheese. If you boil rice and eggs the day before, the salad according to this recipe is prepared in 20 minutes.

Ingredients for the recipe:

• sardines or saury  1 can
• bow 1 pc.
• eggs 3 pcs.
• hard cheese 100 g.
• boiled rice 2 cups
• 50 mayonnaise
• vinegar 3 tbsp. spoons
• salt, pepper to taste

Cooking method:

1. Put the canned food in a bowl and mash with a fork, along with juice and oil. Peel the eggs, cut into large cubes. Hard cheese grate on a coarse grater. Put boiled rice in the same bowl.
2. Peel the onion, chop finely. Pour onion with a mixture of water and vinegar, mixed in equal proportions. Let it brew for 20 minutes. Throw the onions in a colander. Let the marinade drain. Add pickled onions to other products.
3. Season the salad with mayonnaise. Stir so that the ingredients are evenly distributed. Salt and pepper to taste. If canned food is used in oil, the amount of mayonnaise can be reduced or a salad made without mayonnaise. Salad due to oil and so it turns out juicy.
4. You can add chopped greens - dill or parsley to the salad.

Photo of puff salad with canned fish

This recipe will appeal to those who love sprats and salads with sharp, contrasting, vibrant flavors. Pickles and onions spice up the dish, and rye crackers are piquant.

Ingredients for the recipe:

• sprats 1 can
• boiled eggs 2 pcs.
• onions ½ pcs.
• 2 pickles
• seafood flavored crackers  40 g
• mayonnaise 100 g.

The method of preparation of puff salad with canned fish:

1. Remove the sprats from the jar and mash with a fork. Peel the eggs, divide into yolks and squirrels, grate in different saucers. Cut pickles into small cubes. Peel and finely chop the onion.
2. Put sprats on the dish, grease the layer with mayonnaise. Next, put the egg whites. Then a layer of pickles and crackers. Lubricate with mayonnaise again. Next lay onion, again mayonnaise. Sprinkle the top with grated boiled yolk.
3. Allow the salad to infuse for at least 30 minutes so that the crackers are slightly soaked in mayonnaise. Salad ready.

  Canned fish salads are very popular because they are extremely simple to prepare. Even a schoolboy can make them. Nevertheless, in this simple case there are subtleties that help to add variety to the dish, to ennoble the taste, to give unique notes. Find out how to make canned fish salad even tastier and more interesting:

• It is better to use canned fish from salads of noble varietal fish cooked in their own juice - trout, salmon, salmon, and pink salmon. Such salads are most similar to dishes of boiled fish.
• To make the salad tender, remove the spinal bones. They become soft during the preservation process, but, nevertheless, harder than the fish fillet.
• Instead of mayonnaise, you can use oil to preserve salads, in which fish was canned.
• Give preference to light mayonnaise, specially designed for dressing fish dishes. Or use a mixture of mayonnaise and sour cream in equal proportions. The taste of the salad will be more tender.
• You can make the taste of saury and sardine salad softer if you rub frozen butter onto a layer of fish.
• Canned fish is combined with fresh or pickled cucumber, green apple, green onion, dill and parsley.
• To make the salad more nutritious, make one of the layers of boiled rice or potatoes. Before putting rice or potatoes in a salad, mix them with oil, canned juice or mayonnaise.
• Salt in canned fish salads should be used carefully. Many even make salad without salt. The salt in the products is enough to create harmonious taste combinations.

Mimosa salad

6 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 the egg whites from the yolks. Then lay on the dish in layers, greasing each with mayonnaise.

Set up in the following sequence:

1 layer - we lay out the egg whites grated on a fine grater, grease with mayonnaise.

2 layer - consists of crushed fish canned food (previously chopped or crushed pieces of fish);

3 layer - chopped onions;

4 grated cheese;

The last stage - grease the upper 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 FISH CANNED "SISTER"

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 greens-assorted (dill, parsley, cilantro)

100 g sour cream / mayonnaise to taste

1 cucumber

1 head of lettuce

Pinch of sumac

Pepper, salt to taste

Cooking:

Finely chop the onion and fry until transparent in 1 tbsp. oils. At the end of frying, pour onion with lemon juice and soy sauce, mix and leave under the lid for 5 minutes. (And you can immediately mix the 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 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. Put a plate with lettuce leaves, put a salad, give it the desired shape (it is very plastic), cover in a circle with cucumber pulp, decorate with greens and sprinkle with sumac. Salad ready! Very juicy, tender and light salad. You can wrap the salad in lettuce with a slice of cucumber and serve as a snack.

Salad "dandelion"

Ingredients

Egg (boiled) - 4 pcs.

Canned fish (saury, herring, sardine, mackerel. (In oil)) - 1 ban.

Onion (onion) - 1 pc.

Crackers (any) - 250-300 g

Mayonnaise (any)

1 layer. Take a flat dish, make a mayonnaise net on it. Then pour crackers to the bottom. I took the crackers, which I made myself, a layer thickness of about 1, 5 cm, and again we make a dense mesh of mayonnaise.

2 layer. We take canned food, knead it thoroughly with liquid and add finely chopped onion. Stir and spread on crackers, then make a dense mesh of mayonnaise.

3 layer. We take the egg whites and rub them on a coarse grater, then mayonnaise again. On top we decorate with yolk and greens at your discretion. I rubbed the yolk.

Here is the salad and ready, fast and tasty !!!

Salad "Venice"

Required Products:

Canned tuna - 1 can

Potato fake - 250 g.

Boiled egg - 2 pcs.

Vegetable oil - 4 th. spoons

Lemon juice - 1/2 tbsp. spoons

Tomatoes - 4 pcs.

Black olives 8 pcs.

Green onions, parsley, mint (chopped) - 1 tbsp. a spoon

Cooking Method:

Cut the potatoes into thin slices.

Grind tuna and eggs.

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

Cut the tomatoes into thin slices.

Put a layer of potatoes on the bottom of the salad bowl, pour it with half the seasoning, put a layer of tuna, then a layer of tomatoes. Next, repeat everything in the same order so that a layer of tomatoes is on top.

Garnish with olives, cut into halves, and sprinkle with chopped herbs.

Rice Salad with Tuna and Olives

Required Products:

Rice - 1 cup

Canned tuna in oil - 1 can

Seedless olives - 150 g

Sweet pepper - 2 pods

Lemon juice

Black pepper

Tomatoes - 2 pcs.

Pickled cucumbers - 3 pcs.

Cooking Method:

Loose rice is boiled, water is drained. Rice is cooled and combined with chopped olives.

Straw pepper, tomato slices, chopped fish and cucumber slices are added.

Season the salad with oil, lemon juice, pepper and salt to taste.

Salmon salad

Required Products:

Egg - 4 pcs.

Apples - 100 g

Potato - 200 g

Onions - 100 g

Mayonnaise - 100 g

Canned salmon - 1 can

Cooking Method:

Boil the eggs, cool and rub on a coarse grater, knead the fish with a fork.

Boil the potatoes, cool and cut into small cubes.

An apple without a peel and a core is grated (left a little for decoration), onion is cut into rings.

All products are combined and seasoned with mayonnaise.

Garnish with greens, 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

Ground pepper - to taste

Leaf lettuce - 60 g

Cooking Method:

Rice is sorted, washed, poured into boiling salted water (there should be 6 times more water than cereals) and cook until tender, then it is thrown into a colander and allowed to drain water. Cool.

Onions and tomatoes are cut into thin rings, lettuce - straws, cucumbers - slices.

Cod eggs and liver are finely chopped, green peas, rice and chopped vegetables are added. Dressed with salt, ground pepper, chopped herbs, pouring from canned food, carefully mix.

Lettuce is stacked in a salad bowl. Decorate with slices of tomatoes and eggs, lettuce.

Tuna Noodle Salad

Required Products:

Vermicelli - 250 g

Celery - 3 stalks

Tomatoes - 4 pcs.

Onion - 1 head

Olives - 10 pcs.

Stuffed olives - 10 amount.

Sweet red pepper - 1 pod

Canned fish - 125 g

Basil - 5 branches

Olive oil - 3 tbsp. spoons

Wine red vinegar - 5 tbsp. spoons

White pepper - a pinch

Cooking Method:

Boil the vermicelli in salted water for 12 minutes and discard in a colander.

Peel, rinse and chop celery with thin strips. Scald tomatoes with boiling water, peel, remove seeds, cut pulp into cubes. Peel the onion and chop it very finely. Remove the seeds from the olives, chop the flesh coarsely, cut the olives into thin circles. Sweet pepper cut in half, remove the core, cut the flesh into cubes. Separate the fish from the fill and mash with a fork. Finely chop the basil.

Stir the prepared foods.

For the sauce, fill the fish, oil and vinegar, combine, season with pepper and salt. Pour the sauce over the salad and let it brew for 20 minutes.

Pea Cod Liver Salad

Required Products:

Cod liver canned - 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, chop onion finely. Combine the prepared foods, salt, mix, put in a salad bowl and pour oil.

Decorate 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 slices.

Hard-boiled eggs and cut into circles.

Put eggs on the dish, mixed bicolor beans on them, and pieces of fish on top. Sprinkle with chopped garlic, green peas, season with fish fill.

Decorate the salad with lemon and herbs.

Buckwheat Salmon Salad

Required Products:

Canned salmon in own juice - 1 can (250 g)

Loose buckwheat groats - 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. a spoon

Parsley

Dill greens

Cooking Method:

Cut onion rings, pour vinegar and pickle for 20 minutes.

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

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

Decorate the salad with finely chopped greens.

Favorite Salad

Required Products:

Canned fish in oil - 250 g

Carrots - 2 pcs.

Onion - 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 finely chop the eggs.

Peel the onion, cut into rings and marinate in vinegar for 15 minutes.

Peel, rinse, chop the carrots and fry in butter until golden brown. Chill.

Lay eggs, carrots, onions, and then fish, previously chopped, in layers on the bottom of the salad bowl. Pour mayonnaise on top and shape with greens.

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 cup

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 greens.

Fish salad on toasts

Required Products:

Canned tuna or salmon 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.

Put the salad on toasts, season with mayonnaise and decorate with greens.

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

Ground black pepper and salt to taste

Cooking Method:

Chop the onion into strips. Rinse beans, blanch in boiling salted water in

For 1-2 minutes. Drain the water, cool the beans. Slice the tomatoes and eggs.

Cut the anchovies in half, chop the tuna.

Combine olive oil with lemon juice, salt and pepper.

Put the beans in the middle of the dish before serving. Arrange the tomatoes around, alternating them

With onions, olives, anchovies, tuna, quarters of eggs. Pour the cooked dressing, sprinkle with basil.

Cocktail Salad with Tuna and Banana

Required Products:

Canned tuna - 300 g

Bananas - 1 pc.

Tomatoes - 1 pc.

Cooked rice - 200 g

Lemon juice - 1 tbsp. a spoon

Vinegar 3% - 3 tbsp. spoons

Vegetable oil - 4 tbsp. spoons

Black pepper and paprika powder, salt - to taste

Cooking Method:

Separate the fish from the fill, grind.

Scald the tomato, remove the peel, remove the seeds, cut the flesh into cubes.

Dice the banana and sprinkle with lemon juice.

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

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

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 onions into rings and pour over boiling water. Cut the peeled apple and egg into small cubes. Mash the sardines.

Combine the prepared salad ingredients with rice, season with mayonnaise and mix.

Decorate with greens before serving.

Mediterranean salad

Required Products:

A small head of salad - 1 pc.

Beans - 225 g

Potato - 225 g

Boiled eggs - 4 pcs.

Green bell pepper - 1 pc.

Onion - 1 pc.

Canned tuna in its own juice - 200 g

Edam grated cheese - 50 g

Tomatoes - 8 pcs.

Seedless olives - 50 g

Basil

Ground black pepper

Cooking Method:

Cut the head of lettuce into 4 parts and remove the stalk. Disassemble.

Boil the beans and potatoes until cooked. Drain, cool and chop the beans and potatoes into slices.

Sweet pepper cut into strips, remove the seeds. Chop the onion finely.

To prepare the dressing, combine 3 tablespoons of olive oil, 2 tablespoons of vinegar, 4 tablespoons of lime juice, 1 teaspoon of Dijon mustard, 1-2 teaspoons of powdered sugar, mix.

Mix beans, potatoes, eggs, bell peppers and onions. Add tuna, 4 tablespoons of dressing, cheese and 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 teaspoon

Salt, ground black pepper - to taste

Cooking Method:

Mash tuna, combine with corn, diced cheese and potatoes, sliced \u200b\u200bcucumbers and chopped olives.

Whip the mayonnaise sauce with vinegar, salt and ground pepper.

Dress the salad with the sauce and put in the salad bowl. Serve with cherries and sprigs of greens.

Salad with saury and nuts

Required Products:

Canned saury in oil - 200 g

Canned squids - 100 g

Apples - 2 pcs.

Celery Stalks - 50 g

Walnuts - 60 g

Lemon juice - 1 tbsp. a spoon

Mayonnaise - 1/2 cup

Cooking Method:

1. Divide saury into small pieces.

2. Separate squid from pouring, cut into strips.

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

4. Cut celery into slices. Chop the nuts.

5. Combine the prepared ingredients, season with mayonnaise.

6. When serving, sprinkle the salad with chopped nuts.

Canned fish is a snack for travelers and an indispensable food in a student hostel. Quick, easy, tasty, and most importantly - affordable! But today we will open a big secret: from this product you can make an original salad not only for every day, but also one that can be put on the festive table. The recipe for canned fish salad will be especially relevant if the time for cooking 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 benefits

Before preparing a salad of canned fish, it is worth remembering the benefits and harms of the main ingredient. It should be noted that the quality of canned food directly depends on the conscientiousness of the manufacturer and his use of natural products in the recipe. If all the norms are observed and the real fish is in the can with fish preservation, then such a product contains a large amount of calcium and magnesium, which are not destroyed by heat treatment, and some antioxidants even improve their beneficial properties at high temperature. We will tell you how to cook salads with canned fish. 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. A low-quality iron can can enter into an oxidative reaction with fish and lead to the release of toxic substances that can easily poison 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 a naked eye whether a particular can of food is safe.

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

What canned foods to choose for a salad?

Use a variety of types of fish in order to prepare a salad of canned fish. Recipes exist for every taste: the dish can turn out to be fresh, spicy, sweet. For an economical option, sardine or gobies are suitable. For the festive table, choose cod liver, tuna or salmon. It is 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 temperature (that is how canned food is produced by technology) emits carcinogenic substances. In addition, such preservation can ruin the taste of the whole salad.

Classic Mimosa Salad Recipe

The phrase “canned fish salad” in a person born in the Soviet era is immediately associated with such a dish as “Mimosa”. Having a bright appearance, when consumed, the dish is very nutritious and high-calorie. This salad is very popular at home holidays. He fell in love with the hostesses that he cooks fast enough, has a presentable appearance and a familiar taste familiar from childhood.

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

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

So, prepare a salad of canned fish. A step-by-step recipe is as follows:

1. Boil eggs and carrots.
2. Mash the canned food with a fork.
3. Chop the onion finely and moisten it with table vinegar or pour over boiling water.
4. Grate cheese, boiled carrots.
5. In boiled eggs, separate the protein from the yolk. Rub everything separately.
6. Now proceed to the formation of puff salad. The first layer is spread grated egg white, then - carrots, onions, canned fish, cheese. Soak each layer with mayonnaise.
7. On top of the last, cheese, layer, grate the butter, evenly distributing it over the entire surface.
8. Then decorate 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 they use saury or sardine in their own juice or in oil. And adding, for example, canned salmon or any fish in tomato sauce, you will get a dish with an original taste.

Canned Tuna: Salad Cooking Features

No less refined than the “Greek” salad, it turns out a dish of canned tuna. A recipe for canned fish salad of this kind is suitable even for a dinner party. The dish will surprise guests with freshness and an unusual combination of products. In addition, the salad will benefit health. Indeed, such a sea fish, even after heat treatment, retains a number of useful substances: fatty acids, iron, and B vitamins.

In-kind tuna is quite expensive and can be found on store shelves only during the season. Therefore, such canned fish will become a real find for the hostess, who meets unexpected guests on the doorstep. Cutting fresh vegetables, such as tomato, cucumber and bell peppers, mixing them with chopped canned tuna, you get an unusual light snack. One should only take into account that noble tuna should not be seasoned with mayonnaise: such a sauce will completely kill the taste of canned food and make the dish heavier. It is 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 decoration.

This salad, like Mimosa, is laid out in layers, but not seasoned with mayonnaise, but with a mixture of olive oil with lemon juice and canned liquid. Put the sliced \u200b\u200bboiled potatoes in the bottom layer into the form, then tuna and tomatoes. Repeat the layers until the prepared foods are over, but the last layer should be tomatoes. Olives, sliced \u200b\u200bin rings, are laid out on top of them. After which the salad is sprinkled with herbs. A delicious salad with canned fish is ready!

Canned Salmon Cocktail Salad

Salmon is not one species of fish, but the collective name of several different species. Salmon include salmon, chum, pink salmon, sockeye salmon and others. The first three types of fish are the most popular. More 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 a delicious salad of canned fish. Recipes can be changed depending on preferences.

Qualitative are such canned salmon, in which there is nothing but fish, oil and salt. You should also pay attention to the interesting fact that canned fish 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 need to soak and infuse in their own juice or tomato sauce. Therefore, choose canned foods that were made no earlier than a month ago. From such a product incredibly tasty and healthy salads with canned fish are prepared. Recipes are used not only at home, but also in gourmet restaurants.

We will share the 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 pair of boiled potatoes;
• boiled carrots (2 pcs. large);
• 4 hard boiled eggs;
• a third cup of pitted prunes;
• as many walnuts;
• tartar sauce";
• main ingredient: canned fish.

Salads (recipes) from canned tuna suggest 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 overnight in warm water. Then you need to thoroughly dry the dried fruits and cut into thin strips.
2. Grate vegetables and eggs (separately yolk and protein) on a medium grater. Dice the fish. Chop 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 you need to generously sprinkle the salad with nuts. Optionally, garnish with a lemon slice or greens.

Canned Sardine Salad with Tomato Sauce

Most often, salad uses canned sardines in oil or in their own juice. But the fish in tomato sauce is more suitable for making soup or toppings for pies. But we know an interesting recipe that will appeal to gourmets who prefer a mixture of salty and sweet tastes 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 simply, 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. Scalp the chopped onion head with boiling water.
3. Dice boiled eggs (2 pcs.) And fresh apples of sweet varieties (4 pcs. Medium size).
4. Then mix all the ingredients and add 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

Such a fish as pink salmon, many have to their taste. Her juicy pink meat is suitable for cooking many dishes, including salads. When buying such a canned product, you should pay attention to the production date. Since high-quality fish is caught only from June to August, the rest of the time, producers use a frozen product.

The recipe for canned pink salmon that we offer is similar in composition to the classic crab salad. But when using fish as the main ingredient, the taste of the dish changes dramatically: piquancy and sophistication appear. Such a salad is not a shame to offer even to invited guests. And no one will guess that you can literally cook a delicious dish 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 boiled eggs and pickles into small cubes.
4. Fry the chopped onion in vegetable oil until rosy.
5. Drain the juice from a can of corn.
6. Mix all the ingredients and season to taste with sour cream or mayonnaise.

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 canning technology, 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 noted 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, salads add products such as rice and boiled potatoes: they slightly adjust the taste of the whole dish. Chefs also recommend one more trick: to emphasize the taste of the product in the most favorable way and to be able to combine it in a ready-made dish, serve a salad of canned cod liver on wheat toast or on dried bread (toast).

Despite the delicacy of such a product, canned fish salads are prepared quickly and simply. Here, for example, one of the possible options for making snacks - canned cod liver salad:

1. Grate boiled eggs (2 pcs.) And boiled carrots (1 pcs. Large).
2. Remove excess juice from canned food.
3. Mash the cod liver.
4. Finely chop the leek.
5. Combine all prepared ingredients and season with sour cream sauce.
6. Put the salad in portions on pre-cooked croutons.
7. Garnish with greens and a slice of tomato.

How to serve canned fish salad?

So that the canned fish salad does not look too simple, you need to choose the right method of serving. So, for example, if a feast with a large number of people is planned, it is better to give preference to a classic serving in the form of a salad cake on a large dish or in a salad bowl, decorated with an unusual cut of vegetables and herbs.

But the modern presentation of dishes involves more sophisticated and creative approaches. A layered salad of canned fish in glasses or miniature salad bowls will look spectacular.

To organize a buffet salad can be offered laid out in peeled tomato, tartlet or on toast.

For any hostess, simple canned fish can become a trump card in the kitchen. All recipes are easy to prepare. Even if today you are wary of canned foods, keep yourself the recipes we offer. Perhaps they will help you out more than once or even become crown dishes for a family dinner.

1 layer. Take a flat dish, make a mayonnaise net on it. Then pour crackers to the bottom. I took the crackers, which I made myself, a layer thickness of about 1, 5 cm, and again we make a dense mesh of mayonnaise.
   2 layer. We take canned food, knead it thoroughly with liquid and add finely chopped onion. Stir and spread on crackers, then make a dense mesh of mayonnaise.
   3 layer. We take the egg whites and rub them on a coarse grater, then mayonnaise again. On top we decorate with yolk and greens at your discretion. I rubbed the yolk.
   Here is the salad and ready, fast and tasty !!!

Mimosa salad
   6 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 the egg whites from the yolks. Then lay on the dish in layers, greasing each with mayonnaise.
   We spread in the following sequence:
   1 layer - we lay out the egg whites grated on a fine grater, grease with mayonnaise.
   2 layer - consists of crushed fish canned food (previously chopped or crushed pieces of fish);
   3 layer - chopped onions;
   4 grated cheese;
The last stage - grease the upper 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 FISH CANNED "SISTER"

   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 greens-assorted (dill, parsley, cilantro)
   100 g sour cream / mayonnaise to taste
   1 cucumber
   1 head of lettuce
   a pinch of sumac
   pepper, salt to taste

Cooking:
   Finely chop the onion and fry until transparent in 1 tbsp. oils. At the end of frying, pour onion with lemon juice and soy sauce, mix and leave under the lid for 5 minutes. (And you can immediately mix the 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 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. Put a plate with lettuce leaves, put a salad, give it the desired shape (it is very plastic), cover in a circle with cucumber pulp, decorate with greens and sprinkle with sumac. Salad ready! Very juicy, tender and light salad. You can wrap the salad in lettuce with a slice of cucumber and serve as a snack.

Salad "Venice"
   Required Products:
   canned tuna - 1 can
   potato fake - 250 g.
   boiled egg - 2 pcs.
   vegetable oil - 4 th. spoons
   lemon juice - 1/2 tbsp. spoons
   tomatoes - 4 pcs.
   black olives 8 pcs.
   green onions, parsley, mint (chopped) - 1 tbsp. spoon
   Cooking Method:
   Cut the potatoes into thin slices.

Grind tuna and eggs.

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

Cut the tomatoes into thin slices.

Put a layer of potatoes on the bottom of the salad bowl, pour it with half the seasoning, put a layer of tuna, then a layer of tomatoes. Next, repeat everything in the same order so that a layer of tomatoes is on top.

Garnish with olives, cut into halves, and sprinkle with chopped herbs.

Rice Salad with Tuna and Olives
   Required Products:
   rice - 1 cup
   canned tuna in oil - 1 can
   seedless olives - 150 g
   sweet pepper - 2 pods

   lemon juice
   salt
   black pepper
   tomatoes - 2 pcs.
   pickled cucumbers - 3 pcs.
   Cooking Method:
   - Cook friable rice, drain the water. Rice is cooled and combined with chopped olives.

Straw pepper, tomato slices, chopped fish and cucumber slices are added.

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
   greenery
   canned salmon - 1 can
   Cooking Method:
   - The eggs are boiled, cooled and rubbed on a coarse grater, knead the fish with a fork.

Boil the potatoes, cool and cut into small cubes.

An apple without a peel and a core is grated (left a little for decoration), onion is cut into rings.

All products are combined and seasoned with mayonnaise.

Garnish with greens, 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 lettuce - 60 g
   Cooking Method:
   Rice is sorted, washed, poured into boiling salted water (there should be 6 times more water than cereals) and cook until tender, then it is thrown into a colander and allowed to drain water. Cool.
   Onions and tomatoes are cut into thin rings, lettuce - straws, cucumbers - slices.
   Cod eggs and liver are finely chopped, green peas, rice and chopped vegetables are added. Dressed with salt, ground pepper, chopped herbs, pouring from canned food, carefully mix.
   Lettuce is stacked in a salad bowl. Decorate with slices of tomatoes and eggs, lettuce.

Tuna Noodle Salad

   Required Products:
   vermicelli - 250 g
   celery - 3 stalks
   tomatoes - 4 pcs.
   onions - 1 head
   olives - 10 pcs.
   stuffed olives - 10 pcs.
   sweet red pepper - 1 pod
   canned fish - 125 g
   basil - 5 branches
   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, rinse and chop celery with thin strips. Scald tomatoes with boiling water, peel, remove seeds, cut pulp into cubes. Peel the onion and chop it very finely. Remove the seeds from the olives, chop the flesh coarsely, cut the olives into thin circles. Sweet pepper cut in half, remove the core, cut the flesh into cubes. Separate the fish from the fill and mash with a fork. Finely chop the basil.
   Stir the prepared foods.
   For the sauce, fill the fish, oil and vinegar, combine, season with pepper and salt. Pour the sauce over the salad and let it brew for 20 minutes.

Pea Cod Liver Salad

   Required Products:
   canned cod liver - 250 g
   canned green peas - 150 g
   boiled egg - 2 pcs.
   onions - 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, chop onion finely. Combine the prepared foods, salt, mix, put in a salad bowl and pour oil.

Decorate 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 slices.

Hard-boiled eggs and cut into circles.

Put eggs on the dish, mixed bicolor beans on them, and pieces of fish on top. Sprinkle with chopped garlic, green peas, season with fish fill.

Decorate the salad with lemon and herbs.

Buckwheat Salmon Salad
   Required Products:
   canned salmon in own juice - 1 can (250 g)
loose buckwheat groats - 1 cup
   carrots - 2 pcs.
   boiled egg - 2 pcs.
   hard cheese - 100 g
   mayonnaise - 100 g
   onions - 1 head
   vinegar 3% - 1/3 cup
   vegetable oil - 1 tbsp. spoon
   parsley
   dill greens
   Cooking Method:
   Cut onion rings, pour vinegar and pickle for 20 minutes.

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

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

Decorate the salad with finely chopped greens.

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 finely chop the eggs.

Peel the onion, cut into rings and marinate in vinegar for 15 minutes.

Peel, rinse, chop the carrots and fry in butter until golden brown. Chill.

Lay eggs, carrots, onions, then fish, previously chopped, in layers of the salad bowl. Pour mayonnaise on top and shape with greens.

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 cup
   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 greens.

Fish salad on toasts
   Required Products:
   canned tuna or salmon 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.
   We spread the salad on toasts, season with mayonnaise and arrange with greens.

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.
   black 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. Rinse beans, blanch in boiling salted water in

For 1-2 minutes. Drain the water, cool the beans. Slice the tomatoes and eggs.

Cut the anchovies in half, chop the tuna.

Combine olive oil with lemon juice, salt and pepper.

Put the beans in the middle of the dish before serving. Arrange the tomatoes around, alternating them

With onions, olives, anchovies, tuna, quarters of eggs. Pour the cooked dressing, 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
   black pepper and ground paprika, salt - to taste
   Cooking Method:
   Separate the fish from the fill, grind.

Scald the tomato, remove the peel, remove the seeds, cut the flesh into cubes.

Dice the banana and sprinkle with lemon juice.

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

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

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 onions into rings and pour over boiling water. Cut the peeled apple and egg into small cubes. Mash the sardines.

Combine the prepared salad ingredients with rice, season with mayonnaise and mix.

Decorate with greens before serving.

Mediterranean salad
   Required Products:
   a 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 of lettuce into 4 parts and remove the stalk. Disassemble.

Boil the beans and potatoes until cooked. Drain, cool and chop the beans and potatoes into slices.

Sweet pepper cut into strips, remove the seeds. Chop the onion finely.

To prepare the dressing, combine 3 tablespoons of olive oil, 2 tablespoons of vinegar, 4 tablespoons of lime juice, 1 teaspoon of Dijon mustard, 1-2 teaspoons of powdered sugar, mix.

Mix beans, potatoes, eggs, bell peppers and onions. Add tuna, 4 tablespoons of dressing, cheese and 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, sliced \u200b\u200bcucumbers and chopped olives.

Whip the mayonnaise sauce with vinegar, salt and ground pepper.

Dress the salad with the sauce and put in the salad bowl. Serve with cherries and sprigs of greens.

Salad with saury and nuts

   Required Products:
   canned saury in oil - 200 g
   canned squids - 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 saury into small pieces.

2. Separate squid from pouring, cut into strips.

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

4. Cut celery into slices. Chop the nuts.

5. Combine the prepared ingredients, season with mayonnaise.

6. When serving, sprinkle the salad with chopped nuts.