Delicious canned fish salad. How to cook a delicious canned fish salad: the best recipes with photos

Today we will get acquainted with the recipes for snacks from the series "simple and quick". This is a selection of very tasty salads from canned fish In oil. Salads on hastily are made from a minimum set of products, which, as a rule, are not a delicacy. They are always available even on weekdays. These are eggs, cheese, rice, a 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, getting amazingly tasty snacks as a result.

But even using simple ingredients, you might be surprised. In some recipes, there are, at first glance, ingredients that are not suitable for salads. For example, prunes and saltine crackers, combined with canned fish in the most successful way.

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

Simple canned fish salad with egg

No wonder they say that everything ingenious is simple, and the salad recipe confirms this. Literally from three ingredients you can build a small masterpiece, and the taste is such that you can’t pull it 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 - bank.
• Eggs - 2 pcs.

How to cook:

1. Boil the eggs, cool, crumble into small cubes.
2. In parallel, drain the preservative from the jar, put the contents in a bowl. Divide large pieces into smaller fractions.
3. cut into green onion, send to the fish. Add egg cubes and mix well.

Salad of cucumbers, rice and canned fish (with photo)

I give a festive variation of the recipe, with laying 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 tasty. I also bake, you can find the recipe for aspic on another page.

Would need:

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

How to cook step by step:

Start cooking by roasting carrots. Cut the root crop with shavings, throw it into the pan, sauté in oil until a beautiful color. But it is not necessary to fry strongly, just lightly gild. Be sure to salt the carrots. Transfer to a bowl, let cool. Leave the oil in the pan.

In parallel, boil the rice in slightly salted water, also cool.

Divide the lemon into halves, squeeze the juice from one. If there is no lemon on hand, use table vinegar.

Chop the onion head into quarters of the rings, trying to make a very thin slice.

Transfer to a bowl, pour lemon juice, pepper. Leave the cut to marinate for a quarter of an hour.

Drain the oil from 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, because the cucumbers will immediately give juice.

Arrange lettuce leaves nicely 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, smooth the layer. By the way, it is permissible to replace rice with potatoes.

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

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

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

Put cucumbers with dill on top. Leave the snack to infuse for about an hour.

After the specified time, salt the top layer. You can taste the dish and enjoy the fresh spring taste.

Canned fish salad - a quick recipe with cheese, pink salmon

I offer 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, there are 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.

Cooking:

1. Steam prunes in advance, pour boiling water. Leave for a quarter of an hour, then drain the liquid. Be sure to dry the plums, select the stone, if any. Divide into rings or stripes.
2. In parallel, boil the eggs, cool. Grind the whites into crumbs.
3. Drain the oil and canned food. Mash the fish meat into smaller pieces (not too small so as not to lose them in the salad).
4. Chop the yolks into small cubes. Cut the onion in the same way. Grate the cheese coarsely.
5. The dish is collected in layers. The sequence is as follows: fish (splash a bit of oil, because pink salmon is a bit dry), then onion cubes. Draw a mayonnaise net on top.
6. Scatter the cubes of yolks, cheese. Next, make a layer of prunes.
7. Spread with a generous layer of mayonnaise, cover with proteins. Be sure to let the appetizer brew for half an hour so that the components are thoroughly soaked in the sauce.

Video recipe for Mimosa salad with canned fish

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

How to cook an original puff salad with canned fish

The original recipe for the dish. An unusual puff snack in salted crackers that goes well with other ingredients.

You will need:

• Cheese (Dutch, Russian) - 150 gr.
• Eggs - 4 pcs.
• Green onions - a few feathers.
• Salted crackers - 250 gr.
• Garlic - a couple of cloves.
• A can of saury in its own juice (tuna, pink salmon is a worthy replacement for canned saury).
• Mayonnaise.

How to do:

1. Crush garlic cloves, add to mayonnaise, stir.
2. Boil the eggs, divide into parts - yellow and white. Crumble them into a separate bowl.
3. Put the crackers on the bottom of a wide plate, cover them with shabby proteins and a layer of mayonnaise. Smooth out.
4. Lay 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 chips, mayonnaise. The top of the dish is made from crackers. Generously coat them with mayonnaise sauce, sprinkle with a crumb of yolks. The disadvantage of snacks is that it will take at least two hours to soak.

Delicious fish salad with canned saury potatoes

Include potatoes in the recipe, and a side dish will immediately be added to the fish. The salad is suitable for a full dinner, for a three course meal at lunch. You will be surprised, but from almost the same set of products, you can fry delicious ones. Don't believe? Make sure of this by going to another page, you will find as many as 10 recipes there.

Take:

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

Cooking:

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

Not less than delicious salad it will turn out if you replace canned food with salted herring - take note.

Canned fish salad recipe 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 (others can be found on another page of the site).

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

Salad puff, which will not prevent you, if desired, mix the components. I give the original recipe.

Cooking:

1. Boil rice and eggs ahead of time.
2. Cut the fish into pieces, drain the oil. Put on a dish and draw a mesh with mayonnaise. Make the sauce layer small, as there is oil left from the canned food.
3. Spread the grains of rice on top of the fish. Cover with mayonnaise.
4. Coarsely rub the eggs, lay out the next layer. draw a grid with sauce, smooth it out.
5. Put grated cheese on the eggs, brush generously with mayonnaise.
6. The top layer is sliced ​​cucumbers. Divide them into cubes, finely. You don't need to cover with mayonnaise. Lightly salt the cucumbers if you don't mix the layers.

Delicious canned tuna fish salad with corn

Would need:

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

Step by step preparation:

1. Drain the liquid from the jars, boil the eggs.
2. Crumble fish and eggs, combine with corn.
3. Add chopped dill, mayonnaise sauce. Stir, taste for salt. Add if necessary.

Sprat salad with squid and eggs

Instead of the sprats stated in the snack recipe, it is allowed to take saury, tuna, sardines. But smoked sprats give a certain piquancy to the taste, which distinguishes the appetizer from a number of other recipes.

Take:

• Frozen squids - 500 gr.
• Bank of canned sprats in oil.
• Bow 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. Squirrels cut similarly to squid, long straws.
3. Divide the onion in half rings, scald to remove bitterness. Drain the water, wring out with your hands.
4. And jars with sprats, pour out the oil, remove the heads from the fish, if they are in canned food. Select the central bone, divide the fillet into small pieces.
5. Combine all products in a salad bowl, season, salt.
6. Mix well and serve immediately.

Delicious canned tuna salad - video recipe

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

Various goodies from canned fish are becoming increasingly popular. They are easy enough to prepare, do not need to spend too much time, and the result will please even capricious eaters.

Canned fish salad: what could be easier?

One of the most simple recipes is a canned fish salad. The choice is completely free. What you like best, then you can choose, the main thing is that the canned food be in oil.

If the eggs are raw, they should be boiled immediately.

After that, cool and clean them. Chop into cubes and place in a bowl.

Peel the carrots and cut into thin strips. Next, we prepare the utensils for frying, and fry the straws in oil until a golden color appears. After that, the vegetable must be cooled.

Canned food must be opened and the oil drained. Sort the fish, remove the bones (if any) and the skin. Grind.

The eggs are the first layer, after them we lay out in sequence:

• Carrot;
• Fish.

After the fish, add mayonnaise and decorate the dish with herbs.

Traditional tandem: canned fish and potatoes

Excellent in palatability, and at the same time satisfying, are salads with fish and potatoes. In order to please your family with such a dish you will need:

• 300 g of canned fish (mackerel, tuna, or whatever you prefer);
• Potatoes - 2 pcs.;
• Half an onion;
• Half of sweet pepper;
• Fresh cucumber - 1 pc.;
• Parsley - 20 g;
• Apples (it is desirable to choose a sweet and sour variety) - 1 pc.;
• Mayonnaise.

Now let's take a closer look at the recipe for a salad with canned fish and potatoes. Potatoes must be boiled beforehand. Cool, peel and cut into cubes.

Fish: drain the liquid from the jar, cut into small pieces and add it to the container with the potatoes.

The last ingredient is an apple. Thoroughly wash, clean, cut into cubes and send straight to the already chopped ingredients.

We fill the dish with mayonnaise. If desired, you can add a little salt.

Canned saury fish salad with rice

In addition to potatoes, rice is also added to salads based on canned fish. An example recipe for this dish includes:

• Canned food ( canned saury in own juice) -1 bank;
• Rice - half a glass;
• Cheese (preferably either Gouda or Edam) - 0.1 kg;
• Eggs - 5 pcs.;
• Green onion - 45-60 g;
• Mayonnaise for dressing;
• Salt, pepper - as desired.

Rice needs to be boiled. It is better to choose a variety with long grains. It turns out crumbly after cooking and is most suitable for salads.

Eggs should also be boiled.

Take a deep bowl or other container. Drain the liquid from the fish can. The canned food itself must be cleaned of bones and skin, then cut and put in a bowl.

Add rice.

We rub the cheese and spread it after the rice.

We clean the eggs. You need to separate one yolk and set it aside. Grate the rest like cheese, then add to the rest of the ingredients.

Cut and add green onions. Add mayonnaise on top of the salad, then sprinkle with grated protein, which was set aside earlier.

Classics of the genre in the art of salad preparation: canned fish and eggs

Eggs are one of the most popular ingredients in many salads. For creating simple salad from canned fish with an egg you will need:

• Two eggs;
• Processed cheese - 1 pc.;
• Onion - 1 pc.;
• Canned fish (you can choose any, but in oil) half a can;
• Mayonnaise;
• Salt and pepper - optional.

The eggs need to be boiled. After they have cooled, peel, chop and put in a small bowl.

Peel the onion and chop finely. Put in a bowl with eggs. After that, you can add chopped canned food.

We rub processed cheese and gently mix all the ingredients. Add mayonnaise and, if desired, salt and pepper.

- it's delicious diet dish, which can be cooked even for babies.

Simple, cake with cherries. Read the culinary tips that will help you do everything right and tasty.

Do you know grilled chicken in the oven, even if it does not have such a function?

Mimosa salad with canned fish: a classic recipe

Mimosa is one of the favorite salads of many. It without a twinge of conscience can be attributed to the classics. To create this puff pastry, you need the following ingredients:

• A can of canned fish of your choice;
• Eggs - 4 pcs.;
• Potatoes - 3-4 pcs. (depending on size);
• Carrots - 3 pcs.;
• Mayonnaise;
• Greens;
• Salt.

Potatoes, eggs and carrots must be pre-boiled and cooled. We clean boiled vegetables. We rub each of them on a grater.

The potatoes will serve as the first layer of the salad. Pour half of the grated potato mixture into the prepared dish. Lubricate the layer with mayonnaise.

The second layer will be the fish. You need to get it out of the jar, peel it from the bones and skin, grind it and put it into a mold. We finish each layer with mayonnaise.

We spread the second part of the potato mass, then a layer of carrots, grated proteins, and then yolks.

We decorate with greenery.

Salad of saury and vegetables

Such a salad is suitable for those who love canned food, but at the same time want to get a not too heavy dish.

The main components of this salad are:

• Saury, canned in its own juice - 1 can;
• Sweet pepper - half;
• Fresh cucumber - 2 pcs.;
• Cherry tomatoes - 12-14 pieces;
• A third of a head of iceberg lettuce;
• Potatoes - 2 pcs.;
• Olives - 80-100 g;
• Grain mustard - 1 tbsp. a spoon;
• Lemon juice - 1 tablespoon;
• Sugar - to taste (but not more than a pinch);
• Olive oil - about 80-90 ml.

All vegetables must be washed. Potatoes need to be boiled "in their uniforms."

Canned food must be opened, drained. The flesh of the fish must be separated from the bones and chopped.

Cut the tomatoes into two halves. Peppers and cucumbers can be cut into long slices. Lettuce is usually cut more coarsely.

Cool potatoes, peel and cut into cubes. Add to other components. Then throw in the olives. They can be added whole or cut into rings.

Making lemon juice dressing olive oil, spoons of mustard and a pinch of granulated sugar. Lightly beat the liquid with a fork, then pour it over the salad.

If you want to cook Mimosa, it is recommended that you choose your ingredients carefully. After all, this dish should be tasty and unusually tender. For example, when choosing fish, it is best to pay attention to marine life: saury, salmon, pink salmon or mackerel. To make a dietary version of such a salad, tuna is suitable.

An important issue is the choice of mayonnaise. Not every hostess has the time to make her own home product. For this dish, it is better to choose a store-bought product with a high percentage of fat and at the same time put it in less than take a light one and add a large amount of it.

Some chefs recommend using lettuce. This is due to the fact that the usual one can quite strongly interrupt the taste of other products. But if it is not at hand, you can take the usual one, but you need to scald it before use.

Salads look very nice if they are laid out immediately in a special form. If there was no form at hand, you can get out of the situation as follows: take a suitable bowl, cover it with a couple of layers of cling film. After all the layers of lettuce are laid out, turn the bowl over and take out the contents with a cling film.

Enjoy your meal!

Mimosa salad

6 hard boiled eggs

1 can of fish

1 bulb

50-100 gr. hard cheese

50-100 gr. butter

Boil eggs. Rub everything on a fine grater. Having previously separated egg whites from yolks. Then put on a dish in layers, smearing each with mayonnaise.

Lay out in the following order:

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

2 layer - consists of chopped canned fish (previously chop or mash the pieces of fish);

3 layer - chopped onion;

4 grated cheese;

The last step is to lubricate the upper ball 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 "NEZHENKA"

You will need:

1 can of canned fish "Atlantic saury, natural" (250g)

4 boiled eggs

1 st. boiled rice

1 bulb

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 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 the onion with lemon juice and soy sauce, mix and leave covered for 5 minutes. (or you can immediately mix the chopped onion with butter, lemon juice and soy sauce and bake in the microwave for 3 minutes under the lid). Finely chop the greens. Grate boiled eggs. Mash the canned food with a fork. In a salad bowl, mix boiled rice, onions, eggs, canned food and herbs. Season the salad with sour cream, salt and pepper to taste. Grate the cucumber. Lay out the plate with lettuce leaves, lay out the salad, give it the desired shape (it is very plastic), cover with cucumber pulp in a circle, 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 an appetizer.

Salad "dandelion"

Ingredients

Egg (boiled) - 4 pcs

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

Onion (bulb) - 1 pc.

Crackers (any) - 250-300 g

Mayonnaise (any)

1 layer. We take a flat dish, make a mesh of mayonnaise on it. Then pour crackers on the bottom. I took crackers that I made myself, the layer thickness is about 1.5 cm, and again we make a dense mesh of mayonnaise.

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

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

This salad is ready, fast and delicious!

Salad "Venice"

Required products:

Canned tuna - 1 can

Averted potatoes - 250 g.

Boiled egg - 2 pcs.

Vegetable oil - 4 hours. spoons

Lemon juice - 1/2 tbsp. spoons

Tomatoes - 4 pcs.

Olives 8 pcs.

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

Cooking method:

Cut potatoes into thin slices.

Chop the tuna and eggs.

Prepare seasoning by mixing tuna liquid 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 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 a layer of tomatoes is on top.

Garnish with halved olives and sprinkle with chopped herbs.

Rice salad with tuna and olives

Required products:

Rice - 1 cup

Tuna canned in oil - 1 can

Pitted olives - 150 g

Sweet pepper - 2 pods

lemon juice

Black pepper

Tomatoes - 2 pcs.

Pickled cucumbers - 3 pcs.

Cooking method:

brew crumbly rice, drain the water. Rice is cooled and combined with chopped olives.

Add chopped peppers, tomato slices, chopped fish and cucumber slices.

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

salmon salad

Required products:

Egg - 4 pcs.

Apples - 100 g

Potato - 200 g

Onion - 100 g

Mayonnaise - 100 g

Canned salmon - 1 can

Cooking method:

The eggs are boiled, cooled and rubbed on a coarse grater, the fish is kneaded with a fork.

Potatoes are boiled, cooled and cut into small cubes.

An apple without a skin and a core is rubbed on a grater (leave a little for decoration), the onion is cut into rings.

All products are combined and seasoned with mayonnaise.

Decorate with greens, apple slices.

Cod liver salad with rice

Required products:

Canned cod liver - 1 can

Rice - 180 g

Tomatoes - 3-4 pcs.

Onion - 200 g

Boiled egg - 3 pcs.

Green peas - 100 g

Pickled cucumbers - 3 pcs.

Parsley or dill greens - for decoration

Ground pepper - to taste

Leaf lettuce - 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 cooked, then thrown into a colander and allowed to drain. Cool down.

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

Eggs and cod liver are finely chopped, green peas, rice and chopped vegetables are added. Seasoned with salt ground pepper, chopped herbs, filling from canned food, mix gently.

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

Vermicelli salad with tuna

Required products:

Vermicelli - 250 g

Celery - 3 stalks

Tomatoes - 4 pcs.

Onion - 1 head

Olives - 10 pcs.

Stuffed olives - 10 pcs.

Sweet red pepper - 1 pod

Canned fish - 125 g

Basil - 5 branches

Olive oil - 3 tbsp. spoons

Red wine vinegar - 5 tbsp. spoons

White pepper - a pinch

Cooking method:

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

Clean the celery, wash and cut into thin strips. Scald the tomatoes with boiling water, peel, remove the seeds, cut the flesh into cubes. Peel the onion and chop very finely. Remove the stones from the olives, chop the flesh coarsely, cut the olives into thin circles. Cut the sweet pepper in half, remove the core, cut the flesh into cubes. Separate the fish from the fill and mash with a fork. Cut the basil thinly.

Mix prepared foods.

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

Cod liver salad with peas

Required products:

Canned cod liver - 250 g

Canned green peas - 150 g

Boiled egg - 2 pcs.

Onion - 1 head

Vegetable oil - 3 tbsp. spoons

Lemon - 1/2 pc.

dill greens

Salt - to taste

Boiled potatoes - 1 pc.

Cooking method:

Cod liver, egg yolks, potatoes, cut into small cubes, finely chop the onion. Combine the prepared products, salt, mix, put in a salad bowl and pour over with oil.

Decorate the salad with lemon slices, finely chopped egg whites and herbs.

Fish salad with beans

Required products:

Fish canned 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 cooked without salt. Cool down.

Cut the fish into pieces.

Hard boil the eggs and cut into slices.

Put eggs on a dish, on them - mixed two-color beans, on top - pieces of fish. Sprinkle with chopped garlic green peas, fill with filling from fish.

Decorate the salad with lemon and herbs.

Salmon salad with buckwheat

Required products:

Salmon canned in its own juice - 1 can (250 g)

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 the onion into rings, pour over with vinegar and marinate for 20 minutes.

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

Lay in layers in a transparent salad bowl buckwheat porridge, finely chopped pickled onions, mashed canned food, brush with a portion of 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.

Salad "Favorite"

Required products:

Fish canned 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 the eggs and chop finely.

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

Peel the carrots, wash, cut into strips and fry in oil until golden brown. Cool down.

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

Cocktail salad with salmon

Required products:

Canned salmon - 180 g

Boiled potatoes - 2 pcs.

Boiled eggs - 4 pcs.

Boiled carrots - 2 pcs.

Pitted prunes - 150 g

Walnuts - 100 g

Mayonnaise - 1 cup

Cooking method:

Chop the fish. Grate potatoes, carrots, egg whites and yolks separately. Steam prunes, dry and cut into strips.

Lubricating each layer with mayonnaise, place the prepared ingredients in glasses in the following order: salmon, potatoes, egg whites, carrots, yolks, prunes, chopped walnuts.

When serving, decorate the salad with herbs.

Fish salad on toast

Required products:

Tuna or salmon canned in oil - 250 g

Boiled egg - 2 pcs.

Green onion - 50 g

Hard cheese - 50 g

Mayonnaise - 4 tbsp. spoons

Toast - 4 pcs.

parsley

Cooking method:

Grind the fish, mix with grated cheese, finely chopped eggs and onions.

Put the salad on toast, season with mayonnaise and decorate with herbs.

Salad "From Nice"

Required products:

Tuna canned 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

Basil finely chopped - 2 tbsp. spoons

Olive oil - 4 tbsp. spoons

Lemon juice - 2 tbsp. spoons

Salt and ground black pepper to taste

Cooking method:

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

For 1-2 minutes. Drain the water, cool the beans. Cut tomatoes and eggs into slices.

Cut the anchovies in half lengthwise, chop the tuna.

Combine olive oil with lemon juice, salt and pepper.

Before serving, put the beans in the middle of the dish. Spread the tomatoes around, alternating them

With onions, olives, anchovies, tuna, egg quarters. Drizzle with prepared 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. a spoon

Vinegar 3% - 3 tbsp. spoons

Vegetable oil - 4 tbsp. spoons

Ground black pepper and paprika, salt - to taste

Cooking method:

Separate the fish from the fill, chop.

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

Banana cut into cubes, sprinkle with lemon juice.

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

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

Salad "Olympus"

Required products:

Canned sardines in tomato - 200 gr.

Rice boiled - 2 tbsp. spoons

Onion - 2 pcs.

Apples - 4 pcs.

Boiled egg - 1 pc.

Mayonnaise - 4 tbsp. spoons

parsley

Cooking method:

Cut the onion into rings and pour over with 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 herbs before serving.

mediterranean salad

Required products:

Small head of lettuce - 1 pc.

Beans - 225 g

Potato - 225 g

Boiled eggs - 4 pcs.

Sweet green pepper - 1 pc.

Bulb - 1 pc.

Tuna canned in own juice - 200 g

Edam cheese grated - 50 g

Tomatoes - 8 pcs.

Pitted olives - 50 g

Basil

Ground black pepper

Cooking method:

cut head lettuce into 4 parts and remove the stalk. Disassemble.

Boil beans and potatoes until tender. Drain, cool and cut the beans and potatoes into slices.

Cut the sweet pepper into strips, remove the seeds. Finely chop the onion.

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

Beans, potatoes, eggs, Bell pepper and stir in the onion. Add tuna, 4 tablespoons dressing, cheese and diced tomatoes.

Brazilian salad

Required products:

Canned tuna - 180 g

Canned corn - 200 g

Hard cheese - 200 g

Boiled potatoes - 4 pcs.

Pickled cucumbers - 2 pcs.

Mayonnaise - 200 g

Pitted olives - 24 pcs.

Cherry - 30 pcs.

Wine vinegar - 1 teaspoon

Salt, ground black pepper - to taste

Cooking method:

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

For sauce, beat mayonnaise with vinegar, salt and ground pepper.

Dress the salad with dressing and place in a salad bowl. When serving, decorate with cherries and sprigs of greens.

Salad with saury and nuts

Required products:

Saury canned 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 the squid from the fill, cut into strips.

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

4. Cut the celery into slices. Chop nuts.

5. Combine the prepared ingredients, season with mayonnaise.

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

Any canned fish salad is usually prepared very quickly and easily. Its main component does not require preliminary heat treatment, which means that such recipes are ideal in situations “when guests are on the doorstep”. A product from almost any fish is suitable for preparing snacks - even from red, even from their white ones.

Composition of products:

• canned saury or sardine;
• head of white onion;
• 4 pre-cooked eggs;
• a pinch of salt;
• 4 boiled potatoes;
• boiled carrots;
• ½ st. classic mayonnaise.

Action algorithm:

1. Put carefully mashed canned food without liquid and bones in the first layer on a serving dish. Draw a grid of their mayonnaise on them.
2. Distribute the grated proteins in the second layer boiled eggs.
3. Next - grated carrots and onion cubes. Salt and coat them with mayonnaise. If the onion is bitter, you should first scald it with boiling water.
4. Lay out the grated potatoes with the sauce in the penultimate layer.
5. Sprinkle grated yolks last.
6. Decorate the salad to taste and let it brew and cool.

This is the most common classic Mimosa recipe without any additional ingredients.

Simple salad with rice and canned food

Composition of products:

• 1 can of any fish in oil;
• 5 pre-cooked eggs;
• 1/3 st. boiled rice;
• 1 PC. onion;
• 1/3 st. classic mayonnaise;
• coarse salt.

Action algorithm:

1. Remove the canned food from the jar and grind it with a little oil.
2. Finely chop the onion and immediately pour over the fish.
3. Add medium-sized cubes of boiled eggs and cooled cereals to the salad base.
4. Salt the ingredients and season with mayonnaise.

Mix salad with rice well and serve immediately.

Cooking with corn

Composition of products:

• 3 eggs, boiled to a hard yolk;
• 1 st. grains of boiled corn;
• 1 can of canned tuna;
• dill, salt, light mayonnaise.

Action algorithm:

1. Fluff the tuna with a fork along with the liquid from the jar.
2. Add boiled corn kernels to it. Leave some for decoration.
3. Pour cubes of cooled eggs into the future salad and add fresh dill finely torn with your hands.
4. Salt the ingredients and season the salad with corn and tuna with light mayonnaise.

Festive appetizer with squid

Composition of products:

• half a kilo of frozen squid;
• 1 bank of sprats;
• 3 pre-cooked eggs (only whites are required);
• 1 head of onion;
• sea ​​salt and classic mayonnaise.

You can prepare a similar salad from canned fish "Saira".

Action algorithm:

1. Wash the seafood, turn it inside out and thoroughly clean from the remnants of the insides. Send the carcasses to actively bubbling boiling water and cook for 2.5 - 3 minutes.
2. Cool the boiled marine life and cut into strips.
3. Cut boiled cooled proteins according to the same principle as squids.
4. Chop the peeled onion very finely, pour boiling water for a couple of minutes, then squeeze.
5. In canned fish, cut off the tails and heads. Remove large bones and finely chop the carcasses.
6. Mix all products, salt and season with sauce.

Canned fish salad with potatoes

Composition of products:

• a jar of sardines or pink salmon in oil;
• parsley, optional;
• 1 large carrot;
• 1 head of onion;
• 2 eggs;
• sauce;
• salt.

Action algorithm:

1. Wash potato tubers using a stiff brush. Boil the root vegetables until softened, peel and rub coarsely.
2. In a separate bowl, boil the carrots in the same way. Also cool and rub on a grater with large holes.
3. Boil the eggs and divide into components. Squirrels coarsely grate.
4. Cut the onion randomly. The pieces should be very small.
5. Drain the oil from the fish and add a small part of it to the sauce. Salt the last one.
6. Put the appetizer in layers in a salad bowl, covered with cling film, in this order: carrots, squirrels, half an onion, fish, the remaining onion and potatoes. Vegetable layers should be coated with sauce.
7. Send the container for several hours in the cold, then carefully turn the appetizer onto a flat plate and remove the film.

Decorate canned fish salad with potatoes with crushed egg yolk and herbs.

Original version with crackers

Composition of products:

• 250 - 300 g salted crackers;
• 150 g "Dutch" cheese;
• 1 st. pink salmon in oil;
• 4 boiled eggs;
• fresh garlic and green onions;
• salt;
• mayonnaise.

Action algorithm:

1. Add mayonnaise and mix with mashed garlic.
2. Divide boiled eggs into yellow and white parts.
3. Put a layer of crispy crackers on a plate, rub the whites on top and coat them with salted mayonnaise.
4. Then distribute: another layer of crackers, mashed fish with mayonnaise, green onion pieces, crackers, cheese with sauce and more crackers.
5. Thickly smear the top layer with mayonnaise and sprinkle with yolks, simply rubbed with your hands.

It will take at least 2 hours to soak the salad in the heat.

With canned tuna and lettuce

Composition of products:

• 1 can of tuna (canned);
• 2 fleshy tomatoes;
• 1 onion;
• 2 pre-cooked eggs;
• a bunch of lettuce leaves;
• salt;
• 2 dessert spoons quality olive oil;
• 0.5 tsp lime juice.

Action algorithm:

1. Rub the fish with a spoon with the liquid from the jar.
2. Add chopped onion to tuna. Mix, salt.
3. Pour the hand-torn, washed and dried lettuce leaves onto a plate.
4. Top with a slide to pour fish with onions.
5. Arrange slices of tomatoes and slices of pre-cooked eggs on the salad.

For such an appetizer, a mixture of lime juice and oil is ideal as a dressing. You can add salt to taste as well.

Unusual taste with prunes

Composition of products:

• any canned fish in oil;
• classic mayonnaise;
• rock salt;
• 3 pre-cooked chicken eggs;
• 1 onion;
• 50 g of cheese;
• 6 - 8 pcs. dried pitted prunes.

Action algorithm:

1. Drain liquid from fish and mash with a fork. Make the canned first layer of lettuce on a flat plate.
2. Pour small onion cubes on top, on which draw a mayonnaise net.
3. Next, distribute the chopped yolks, finely grated cheese and thin straws of pre-soaked prunes with mayonnaise.
4. Close the appetizer with proteins, grated and flavored with sauce.

Salad should be allowed to brew for at least half an hour.

AT classic recipe canned fish salads are used where it says “in oil” or “in its own juice”. Banks in tomato sauce” in salads are used much less frequently, if ever. Because these canned food themselves are not so much semi-finished products as a ready-to-eat snack, in which there are a lot of spices, aromas and tastes that clog all the rest.

The five most commonly used ingredients in canned fish salad recipes are:

Before adding to the salad, canned fish is removed from the jar, draining all the liquid. And then they are disassembled with a fork into smaller parts, if necessary, removing large spinal bones. The most popular types of canned fish in salad recipes remain: saury, tuna, pink salmon - often in oil because of the more delicate and mild taste. Although, as mentioned above, you can take any fish to your taste.

One of the favorite salads among Russians, Mimosa, is prepared just with canned fish. And this dish often decorates the table on holidays: New Year, March 8, Easter, birthday. The salad contains the most simple products: potatoes, carrots, onions, eggs, mayonnaise.

But canned fish harmonizes well with other products like walnuts and other nuts, pineapples, rice, cheese, cucumbers, fresh, pickled and salted, canned corn, beets, mushrooms, apples, cabbage, fresh herbs and so on. The proportional composition of the ingredients is selected either in accordance with the recipe, or according to your own taste. If it includes those that do not require either boiling or frying, then the salad preparation time is reduced to a minimum. This means that it can be easily and simply whipped up for dinner or a snack.

Five of the fastest canned fish salad recipes:

This type of salad looks very beautiful in puff form. It is laid out on a large dish, and in portioned glasses, bowls, and on plates. Topped with mayonnaise.