Any good housewife in the arsenal always has a jar of canned fish, which is carefully stocked for an unforeseen event. This may be the arrival of guests or simply unwillingness to leave the house in bad weather for food. In this case, you can quickly think of a tasty and original salad with canned fish. We offer variants of such a dish below in our recipes.
Canned fish salad with potatoes and eggs - recipe
Ingredients:
- canned fish - 240 g;
- potatoes boiled in a uniform and peeled - 320 g;
- carrots, boiled and peeled - 280 g;
- onion bulb - 90 g;
- chicken eggs of medium size, boiled and peeled - 4 pcs .;
- mayonnaise is classic - 240 g;
- sprigs of fresh greens of dill and parsley - to taste;
- salt is large - to taste.
Preparation
Such a layered salad with canned fish is prepared simply, but the taste is simply terrific. Canned fish is suitable for any, it must be kneaded with a fork, pre-draining neat brine. We spread to the bottom of a wide dish or salad fish mass and cover it with grated egg whites. Next, distribute the topped fried boiled carrots, sliced melen'ko luchok and grated boiled potatoes. Each layer is soaked with mayonnaise and slightly podsalivaem. In the end, we rub the dish with chopped yolks, finely chopped fresh herbs and give a little soak before serving.
Salad with canned fish, rice and sea cabbage
Ingredients:
- canned fish - 240 g;
- sea kale - 220 g;
- cooked crumbly rice - 5 tbsp. spoons;
- eggs of medium size chicken, boiled and peeled - 3 pcs .;
- mayonnaise is classic - to taste;
- sprigs of fresh greens of dill and parsley - to taste;
- salt is large - to taste.
Preparation
With the canned fish, merge the brine and knead it with a fork until small pieces are obtained. Sea cabbage is slightly squeezed from excess moisture and arbitrarily cut into a sharp knife. The main thing is to not come across too long its fragments. Ready boiled and peeled chicken eggs cut into cubes and mix with fish and cabbage in a bowl, while adding boiled rice until ready to cook. We fill the mass with classic mayonnaise, add to taste large salt and mix gently. Before serving, put the food in a salad bowl and decorate with branches of fresh greens.
Recipe for salad from canned fish with prunes
Ingredients:
- canned fish - 240 g;
- prunes - 220 g;
- hard cheese - 220 g;
- chicken eggs of medium size, boiled and peeled - 5 pcs .;
- mayonnaise is classic - 150-220 g;
- butter - 90 g;
- sprigs of fresh greens of dill and parsley - to taste;
- salt is large - to taste.
Preparation
To prepare the salad, rinse thoroughly the prunes, pour it with boiling water, and after ten minutes, drain the water, let it drain, cut the product into strips or cubes and lay it on the bottom of the salad bowl.
With the canned fish, merge the brine, knead it with a fork and lay it over the slices
Next, distribute a uniform layer of grated boiled and peeled chicken eggs and hard cheese, passing it through a large grater. Each layer is savored generously with mayonnaise and if desired, podsalivaem. In advance, the frozen butter is rubbed on the grater and pritrushivaem them salad on top. We give the dish a little soak, and then decorate with branches of fresh greens and can be served to the table.