Salad of canned eggs and cheese. Canned fish salad with egg. Canned fish salad with potatoes

Today we will get acquainted with the recipes for snacks from the series "simple and quick". This is a selection of delicious canned fish salads in oil. Salads in a hurry are made from a minimum set of products, as a rule, which 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 can surprise. 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 amazing way.

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

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, and 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. Chop the 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.

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 cut.

Transfer to a bowl, pour over 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. Rub them generously 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.

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 large pieces into small pieces, add to 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.

No less tasty salad will turn out if canned food is replaced with lightly 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.

• 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!

For lovers of fast and simple, but at the same time delicious meals you can advise to prepare a salad of canned fish with potatoes.

The ingredients for such a dish are easy to find in any store, and their cost is low. Any kind of canned food is suitable for such a dish: tuna, pink salmon, saury, sardine. The main thing is that this fish should be in its own juice or in oil, but not in tomato sauce. The fact is that he will definitely spoil the dish: and appearance, and palatability.

In this article, you can find several affordable recipes for canned fish salads with potatoes.

There are a huge number of cooking options for this kind of salads, but all of them are united by a simple cooking process and the availability of components.

Canned fish under a fur coat

This dish is simple, cooking will not take much effort, time and material costs. At the same time, a nutritious and visually appealing salad comes out.

To prepare this kind of layered fish salad with potatoes, you need to have canned fish, several potato tubers, one small onion, a couple of medium-sized carrots, three to four eggs, canned peas and mayonnaise.

salad preparation

• We boil vegetables (carrots, potatoes) and eggs, then let them cool, and we ourselves proceed to peel and cut the onion into small cubes. You can pour boiling water over it so that bitterness and excess sharpness disappear.
• We put the peas in a colander and let the liquid drain, we do the same with canned fish.
• We clean and three on a coarse grater separately carrots and potatoes. Eggs are best rubbed on a fine grater.
• Next, we take a flat dish of large diameter and put the fish on it, then the onion and grease with mayonnaise.
• Then comes a layer of potatoes, carrots, eggs. Spread each layer with mayonnaise.

We decorate with peas.

"Mimosa"

Another canned fish salad with potatoes and mayonnaise, which was very popular in the post-Soviet countries and was present at almost every feast. This is not surprising, because it is inexpensive and very tasty.

He has not lost his admirers even today.

To prepare such a dish in the kitchen, you need to have canned fish ( best option- saury in oil), three small potatoes, one medium onion, five eggs, a bunch of green onions, ground black pepper and, of course, mayonnaise.

How to cook?

Canned fish salad with potatoes is easy to prepare.

• First boil vegetables and eggs. Let them cool and then peel.
• We rub the potatoes on a grater with large holes, put them in a salad bowl and grease with mayonnaise.
• On top of the layer of potatoes, lay out canned food, which we mashed with a fork in advance, and also grease with mayonnaise.
• Finely chopped onion, put it on the fish, then comes a layer of egg whites, which are grated on a fine grater, then carrots, smear each layer with mayonnaise.
• A layer of yolks, worn on a fine grater, completes and decorates a salad of canned fish with potatoes.

The recipe is simple and quick, and also proven by generations of our compatriots.

Salad with canned salmon

All year round we celebrate all sorts of holidays: Easter, New Year, wedding, May holidays, birthday. I want to make salads for such events unusual, amazing and at the same time not very expensive.

A great option for this dish is a salad with canned salmon.

You will need the following products for its preparation: a jar of canned salmon, potatoes (a couple of pieces), four eggs, two medium-sized carrots, 150 grams of pitted prunes, 100 grams of walnuts and mayonnaise.

• Eggs and vegetables are boiled, cooled and peeled. Next, separate the yolks from the whites. We rub all these ingredients separately on a coarse grater.
• Pour the prunes with boiling water and leave for a few minutes to soften. This will make it easier to cut into strips.
• We open the canned food, take out the salmon and place it in a colander in order to get rid of excess liquid. Next, grind it.
• This salad looks advantageous in a transparent dish or a bowl, because it is stacked in layers, which are smeared with mayonnaise.
• Layer sequence: potatoes, salmon, egg yolks, whites, carrots, prunes.

Decorate this salad walnuts, it will be good if it is dried, whole parts of the nut.

"Fish Hill"

Another salad recipe for a birthday or other holiday that is easy to make and looks beautiful is Fish Hill. It is also laid in layers, which are smeared with a small amount of mayonnaise.

The ingredients to make such a dish are as follows: potatoes (medium size) - six pieces, five small carrots, three small onions, four eggs, 125 grams of crab sticks, half a can of canned pink salmon and half a can of canned saury, mayonnaise. With vegetables and eggs, we perform the same manipulations as in the previous recipes. We chop the onion, soften the canned fish, chop crab sticks in small pieces.

To lay out this salad, it is better to use a large flat dish or something like a bowl with high transparent sides. We begin laying out the dish, which will consist of three blocks:

• The first block will include the following sequence of ingredients: coarsely grated potatoes, onions, pink salmon, eggs, carrots, grated on a coarse grater.
• The second block: potatoes, onions, canned saury, eggs, carrots.
• Third: potatoes, onions, crab sticks, eggs, carrots.

We smear all layers and blocks with mayonnaise.

The result is a tall, beautiful salad that will delight not only with its appearance, but also with taste.

Favorite recipe

Above were salads that are laid out in layers, this is beautiful, but takes a little longer than a simple salad, in which there is only mixing of ingredients.

Canned fish salad with potatoes (the choice fell on it for a reason) is a hearty dish that is familiar and loved by many since childhood.

It is prepared from the following products: canned fish (one can), three to four pickled cucumbers, four small potatoes, three eggs and mayonnaise for salad dressing.

You will also need a small amount of salt, pepper and herbs for decoration.

Let's start the process by preparing the ingredients, for this we put the eggs, potatoes and carrots to boil, and cut the cucumbers into small cubes. Canned food, as in previous recipes, get rid of excess liquid or oil and knead with a fork. We cut the boiled and peeled vegetables and eggs into small cubes, mix them with chopped cucumbers, salt, pepper, smear everything with mayonnaise and put it in a salad bowl.

Pour canned fish on top and decorate with herbs. You can decorate the salad not only with dill or parsley, but egg or cucumber slices are also perfect for this purpose.

Olivier with fish

This is the name of the salad, which, with its composition, bears little resemblance to the traditional Olivier. To prepare it, you need to stock up: one jar of any canned fish, a couple of potatoes, a medium-sized onion, four small tomatoes, a glass of mayonnaise, lemon, lettuce, fresh dill or celery.

Cooking

Salad of canned fish with potatoes called "Olivier" is prepared quite quickly.

It is better to put a salad of canned fish with potatoes to cool for several hours in the refrigerator, because it is much tastier cold.

Serving this dish different ways, but the most popular is to put it on a large bowl on top of lettuce. Top with dill or celery.

In general, there are many options for serving salads. This can be a traditional way - in a salad bowl or a flat dish, as part of a canapé or on breadcrumbs, they are also often served on New Year's Eve in pineapple boats. You can often see salads that are laid out in portions in small transparent bowls with high legs.

All this is a matter of taste and desire of the owner of the feast.

Is it possible to cook from canned food? Are they harmful to the body? Of course, it is difficult to give a definite answer. In addition, the opinion that canned food is devoid of nutrients is erroneous. During conservation, only part of the vitamins and minerals is destroyed, the rest remains in the product.

The positive thing is that these products, due to their almost unlimited shelf life, can always be at hand. Therefore, from them you can cook a quick meal in a hurry.

For example, salad is an excellent dish, which also compensates for the lack of vitamins and minerals. The choice in this case should be made in the direction of canned fish, they are much better combined with vegetable ingredients.

It should be noted that all canned food is soft, that is, the bones do not need to be removed. And this is an additional source of calcium! As for canned fish recipes, there are a great many of them. Often, in the absence of fresh fish, it is allowed to use a canned analogue. These are the recipes we prepared in the issue.

Mimosa fish salad

To prepare mimosa fish salad you will need:

• boiled eggs 6 pcs.
• canned food 1 can
• onion 1 pc.
• cheese 50-100 g
• butter 50-100 g

We boil the eggs. We rub on a fine grater, separating the egg whites from the yolks. We spread on a dish in layers, lubricating each layer with mayonnaise.

We spread in the sequence: grated egg whites, mayonnaise, chopped canned fish and pre-mashed, chopped onion, grated cheese. Lubricate the top layer with butter and mayonnaise, then sprinkle with chopped egg yolks. We put in the refrigerator for 30 minutes.

Salad Venice

Ingredients:

• canned tuna 1 can
• boiled potatoes 250 g.
• boiled eggs 2 pcs.
• vegetable oil 4 teaspoons
• lemon juice 1/2 tablespoon
• tomatoes - 4 pcs.
• olives 8 pcs.
• green onion, parsley
• mint 1 tablespoon

Cut boiled potatoes into thin slices. Grind tuna and eggs. We prepare the seasoning by mixing vegetable oil with tuna liquid and lemon juice. Cut the tomatoes into thin slices.

We spread a layer of potatoes on the bottom of the salad bowl, pour half of the seasoning over it, put a layer of tuna and a layer of tomatoes. Then we repeat everything in the same order to get a layer of tomatoes on top. Decorate with olives, cut into halves, sprinkle with chopped parsley, mint.

Vermicelli salad with tuna

• vermicelli - 250 g
• celery - 3 stalks
• tomatoes - 4 pcs.
• onion - 1 pc.
• olives - 10 pcs.
• stuffed olives - 10 pcs.
• sweet red pepper - 1 pod
• canned fish - 125 g
• basil - 5 branches
• olive oil - 3 tablespoons
• red wine vinegar - 5 tablespoons
• white pepper - a pinch
• salt - to taste

Boil the vermicelli in salted water for about 12 minutes, drain in a colander. Peel 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 finely. We 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.

We separate the canned fish from the filling and knead with a fork. Slice the basil thinly. We mix everything.
For the sauce, combine the fill from the fish, olive oil and vinegar, season with salt and pepper. Pour the dressing over the salad and let it brew for 20 minutes.

Cocktail salad with salmon

For cooking you will need:

• 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

We grind the fish. Grate potatoes, egg whites and yolks separately, carrots. We steam the prunes, dry them and cut into strips.

Lubricate each layer with mayonnaise, put all the ingredients in glasses in the following order: salmon, potatoes, then egg whites, carrots, yolks, prunes, and finally chopped walnuts.

When serving, we decorate the salad-cocktail with herbs.

Salad Olympus

To prepare a salad with sardines you will need:

• sardines canned in tomato - 200 gr.
• boiled rice - 2 tbsp. spoons
• onion - 2 pcs.
• apples - 4 pcs.
• boiled egg - 1 pc.
• mayonnaise - 4 tbsp. spoons
• parsley

Cut the onion into rings and pour over with boiling water. Peel the apple and egg, cut into small cubes. We crush the sardines. We combine the prepared components, season with mayonnaise and mix. Decorate with greens.

mediterranean salad

To prepare a Mediterranean salad you will need:

• small head of lettuce - 1 pc.
• beans - 225 g
• potatoes - 225 g
• boiled eggs - 4 pcs.
• sweet green pepper - 1 pc.
• onion - 1 pc.
• canned tuna in own juice - 200 g
• cheese - 50 g
• tomatoes - 8 pcs.
• pitted olives - 50 g
• basilica
• ground black pepper

Cut the lettuce into 4 parts, remove the stalk. We disassemble. Boil beans and potatoes. Drain the water, cool and cut the beans and potatoes into slices. Sweet pepper cut into strips, remove the seeds. Finely chop the onion.

We prepare salad dressing: we combine 2 tablespoons of wine vinegar, 3 tbsp. oils, 4 tbsp. l. lime juice, 1-2 tsp. powdered sugar, 1 tsp. Dijon mustard, stir.

Mix the ingredients: beans, eggs, potatoes, sweet peppers, onions. Add tuna, 4 tablespoons dressing, cheese and sliced ​​tomatoes.

From potatoes and fish, you can cook a lot of delicious and healthy meals. However, often many people forget about the variety of salad recipes from these ingredients. Potatoes are ideally combined with fresh, smoked and salted fish, seafood and canned food. Fish salad with potatoes will decorate the dining and festive table. This dish will pleasantly surprise guests who have gathered for any occasion.

There are many unusual, and most importantly, delicious recipes fish salads and boiled potatoes. The most common will be described below:

• classic - from canned fish with potatoes;
• fish - with potatoes and eggs;
• puff - from potatoes and smoked fish;
• fish - with canned food in tomato.

With potatoes: a classic recipe

The recipe for the classic version of fish salad with potatoes is very simple and affordable. It is one of the quick dishes, so it is often prepared in situations where you need to quickly, and most importantly, tasty feed your family or guests. Any canned fish in its own juice or in oil will do. Required Ingredients:

• boiled potatoes;
• canned fish;
• canned green peas;
• onion;
• vegetable oil;
• mayonnaise, herbs to taste.

A pound of boiled potatoes and a head of onion are cut into medium and small cubes. Drain the liquid from the jar of peas, add it to the potatoes and onions. Canned fish is opened, the bones are removed, kneaded without draining the oil or juice. Fish is added to the rest of the ingredients. The salad is seasoned with vegetable oil, mayonnaise or herbs to taste. The classic canned fish salad with potatoes is ready.

A simple recipe for potato and fish salad with eggs

A variant of canned fish, potatoes and eggs is a favorite Russian dish. It is prepared for the New Year, Christmas, birthdays and weekdays. The recipe is very simple. The following ingredients are required:

• canned tuna or mackerel;
• boiled chicken eggs;
• jacket potatoes;
• carrot;
• vinegar;
• greenery;
• mayonnaise.

Boiled chicken egg finely chopped and spread in a salad bowl. Add chopped onion rings. The mixture is poured with two tablespoons of vinegar and left to brew for 20-30 minutes. Carrots are rubbed on a large grater or cut into strips, fried in oil, cooled and added to other products. Boiled potatoes are cut into cubes, fish in a jar are crushed, cleaned of bones. All ingredients are combined and mixed together. The dish is seasoned with mayonnaise, decorated with your favorite herbs.

Original layered fish salad

If you want to surprise your family or friends, you can cook an unusual dish of fish and potatoes, which is served in the form of a layered salad. Stock up on the following items:

• jacket potatoes;
• smoked fish;
• onion;
• salted cucumbers;
• Apple;
• mustard, sour cream, vinegar, spices for dressing;
• greenery.

The potatoes are cooled and cut into small neat slices, an apple into cubes, cucumbers into circles, onions and fish into identical cubes. A layer of potatoes is laid out on a flat dish, greased with a dressing of 300 g of sour cream, 15 ml of vinegar, a tablespoon of mustard and spices. The next layer will be fish, then an onion, an apple, and the final one will be a layer with a cucumber. Each layer is well soaked with dressing.

The number of layers can be repeated.

A dish of smoked fish is decorated with parsley, allowed to brew and served.

Red fish salad in tomato sauce and potatoes

You can decorate the table with a bright and memorable salad of potatoes and canned fish in tomato sauce. To prepare it, you will need the following products:

• a can of sardines in a tomato;
• half a kilogram of boiled potatoes;
• onion head;
• a few tomatoes and red peppers;
• tablespoon tomato paste;
• a little dry white wine;
• a couple of cloves of garlic;
• vegetable oil;
• spices, salt.

The fish is kneaded and laid out on a plate. Finely chopped fresh vegetables are added, potatoes are cut into cubes. The onion is cut into rings and fried a little in a pan, adding a little white wine and tomato paste, season the mixture with onion, squeezed garlic and spices and stew for several minutes. All ingredients are mixed together, the dressing is combined with vegetable oil.

In order for a fish dish to be truly tasty, it is necessary to carefully choose products, especially fresh fish. Ideally combined with potatoes salmon, saury, pink salmon or mackerel. If you plan to cook a less high-calorie salad, then it is better to use tuna.
Fish salad with potatoes is a very tasty and fragrant dish. In terms of taste, it is one of the main places even among demanding gourmets.

Canned fish is a very controversial product: some cannot imagine their life without tender pulp in oil or their own juice, others tirelessly talk about the dangers of this kind of food sources.

Is it worth it to use a store-bought product?

We do not undertake to prove the benefits or harms of canned food, but we know for sure that a lot of women use them on a regular basis, making delicious soups, casseroles, and, of course, salads.

Canned fish salad is notable for its delicate, melting texture. It will be relevant for daily serving as an appetizer for a family dinner, and even for receiving guests.

Another indisputable plus is the convenience and speed in cooking. You do not have to fiddle with salad ingredients for a long time to please the household or friends who suddenly appeared.

The canned product has an almost unlimited shelf life, so it can always be at hand in "emergency" cases.

Canned fish goes well with vegetable ingredients. Chicken eggs will be a nutritious addition to the traditional vegetable salad with fish. You can also improvise by adding corn, beans, chickpeas, or peas to your salad.

Choose a salad recipe based on your own gastronomic preferences, and then it is guaranteed to turn out tasty, satisfying and spicy. Bones from canned food can not be removed - they are soft enough to succumb to simple kneading with a fork.

But cartilage and bones are a real storehouse of calcium to strengthen bones and teeth! Today we will introduce you to a collection of excellent quick salad recipes.

Piquant salad with canned fish and spicy suluguni

You will need:

• Canned fish (saury) - 1 piece;
• Spicy or smoked suluguni cheese - 200-250 g;
• Onion - 1 small head;
• Sour cream sauce (or mayonnaise) for dressing - 75 g;
• Butter - 50 g.

Recipe:

• Finely chop boiled eggs and onions;
• Rub the contents of the canned food intensively with a fork to form a pasty mass;
• Chop the onion and lightly fry until golden brown;
• Break suluguni with your fingers or grate on a coarse grater;
• Mix the ingredients together until you get the traditional "salad" mass. Season to taste (salt, pepper, favorite spices). The seasoning " Provencal herbs". Season with mayonnaise and rub again. Grease the top layer of the finished salad with soft butter. Place in the refrigerator for an hour or an hour and a half. Before serving, decorate the dish to your liking.

Italian salad with canned tuna

You will need:

• Canned tuna (preferably fillet in its own juice) - 1 piece;
• Boiled potatoes - 2 small tubers (do not take "loose");
• Chicken eggs (hard-boiled) - 2 pieces;
• Cherry tomatoes - 5 pieces;
• Olive oil (flavored with dry basil or oregano) - 30 g;
• Freshly squeezed lemon juice - 1/2 tbsp;
• Pitted olives - 8 pieces;
• Parmesan - 75 g;
• Green onions and parsley - to taste;
• Spices - to taste.

Recipe:

• Cut the potatoes into small cubes or thin sticks, to your taste;
• Grind boiled eggs;
• Blend the tuna until smooth in a small bowl. It is better to remove the juice, or mix it with the sauce;
• Prepare the sauce: place a variety of herbs (thyme, oregano, basil or rosemary) in the indicated amount of olive oil. Pour lemon juice into the oily substance and beat well with a fork;
• Cut cherry tomatoes into quarters. It is better to remove the skin first;
• Chop the olives into thin rings;
• Grate Parmesan;
• Chop greens (dill is better not to use);
• Mix the ingredients in the following order: first tuna, eggs and potatoes, then olives, then parmesan and herbs. Lastly, add the cherry tomatoes, dress the salad with dressing and add spices to your liking. Gently rub again and let it soak a little. Serve in a curly shape, garnished with mint leaves and cheese crumbs.

Walnut salad with canned salmon

You will need:

• Canned salmon - 1 can (180-200 g);
• boiled carrots - 1 medium piece;
• Boiled potatoes - 2 tubers;
• Chicken eggs (hard boiled) - 4 pieces;
• Pitted prunes - 150 g;
• Peeled walnuts - 100 g;
• Pine nuts - 50 g;
• Mayonnaise - 200 g.

Recipe:

• Prepare cocktail glasses - this is where we will serve the salad. Can be replaced with deep bowls of miniature size;
• Grate potatoes on a coarse grater. Separate the whites from the yolks of the eggs and do the same with them, one by one. Carrots should also be chopped with a grater;
• Steam the prunes, dry and cut into thin strips;
• Layer your salad smoothie into a glass. Place a layer of salmon on the bottom, then lay potatoes on it, then egg whites, then carrots, then yolks, prunes on top, and finally chopped nuts. Do not forget to soak each layer with mayonnaise. Place in the refrigerator for half an hour, then decorate and serve.

Canned fish salads are a tasty, “cozy”, original and nutritious dish that your guests and family will definitely like. You can add any ingredients you like to the recipes below.