Canned fish salad. Canned fish salad - a quick and original appetizer

Fans of quick and simple, but at the same time delicious dishes can be advised 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 surely ruin the dish: both the appearance and taste.

In this article, you can find several available recipes for canned fish and potato salads.

There are a huge number of options for preparing 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, preparation does not take much effort, time and material costs. At the same time, a nutritious and visually appealing salad comes out.

To make this kind of flaky salad with canned fish and potatoes, you need canned fish, a few 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 peeling and cutting the onions into small cubes. You can pour boiling water over it so that the bitterness and excess pungency disappear.
We put the peas in a colander and let the liquid drain, we do the same with canned fish.
Peel and three carrots and potatoes separately on a coarse grater. Eggs are best rubbed on a fine grater.
Next, take a flat dish of large diameter and put the fish on it, then onion and grease with mayonnaise.
Then comes a layer of potatoes, carrots, eggs. We coat each layer with mayonnaise.

Decorate with peas.

"Mimosa"

Another salad of canned fish 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 today.

To prepare such a dish in the kitchen, you need to have canned fish (saury in oil is the best option), three small potatoes, one medium onion, five eggs, a bunch of green onions, 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 clean.
Grate the potatoes with large holes, put them in a salad bowl and grease them with mayonnaise.
On top of the potato layer, lay out canned food, which we mashed in advance with a fork, and also grease it with mayonnaise.
Finely chopped onion, put it on the fish, then there is a layer of egg whites, which are grated on a fine grater, then - carrots, each layer is smeared with mayonnaise.
A layer of finely grated yolks completes and decorates the canned fish salad with potatoes.

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

Canned salmon salad

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

An excellent option for such a 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.

Boil eggs and vegetables, cool and peel. Next, we 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, we grind it.
This salad looks great in a transparent dish or bowl, because it is stacked in layers that are smeared with mayonnaise.
The sequence of layers: potatoes, salmon, egg yolks, whites, carrots, prunes.

Such a salad is decorated with walnuts, it will be good if it is dried, whole parts of the nut.

"Fish slide"

Another recipe for a salad for a birthday or for another holiday, which is simple and looks beautiful - this 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. We do the same manipulations with vegetables and eggs as in the previous recipes. Chop the onion, soften the canned fish, cut the crab sticks into 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 start laying out the dish, which will consist, as it were, of three blocks:

The first block will include the following sequence of ingredients: coarsely grated potatoes, onions, pink salmon, an egg, 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.

As a result, you will get a tall, beautiful salad that will delight you not only with its appearance, but also with its taste.

Favorite recipe

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

Canned fish salad with potatoes (it was no coincidence that it was chosen) 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 or 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 set the eggs, potatoes and carrots to boil, and cut the cucumbers into small cubes. Canned food, as in the previous recipes, we get rid of excess liquid or oil and knead with a fork. Cut the boiled and peeled vegetables and eggs into small cubes, mix them with chopped cucumbers, salt, pepper, coat everything with mayonnaise and put them in a salad bowl.

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

Olivier with fish

This is the name of a salad, which has little resemblance to a traditional Olivier in its composition. To prepare it, you need to stock up on: 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.

Preparation

A 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 cold it is much tastier.

This dish is served in a variety of ways, but the most popular is to put it on a large bowl on top of lettuce leaves. Decorate with dill or celery on top.

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

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

Each of us knows what canned fish is and from time to time comes across them when preparing food. Someone very rarely, several times a year, consumed canned food during a hike or trip. Someone uses canned fish quite often and prepares delicious soups from them and uses them as a side dish.

But salads with canned fish are especially tasty. This dish is convenient for the hostess with the speed of its preparation and, of course, great taste and satiety.

The fact is that the canned fish is thoroughly peeled and, having opened the canned fish, you get ready-made tasty fish. The second important point is that canned fish does not lose its useful qualities and properties, but this is exclusively the fish that is canned in its own juice or in a tomato. But fish, canned in oil, it is better not to eat and not use for making salad. This fish is very oily, and many manufacturers use poor quality oil, poorly refined.

Canned fish salad - preparing food and dishes

For a salad with canned fish, it is better to use canned tuna in its own juice. This fish is the most useful of all types of canned fish, very tasty and juicy. Before adding the fish to the salad, drain the juice and chop the fish with a fork.

Alternatively, you can also make canned fish salad with sardines. But do not use sprat and other fish, canned in oil.

How to Serve Salad with Canned Fish? The answer to this question depends on how you prepared the salad. If you made a puff salad with canned fish, then it will be most convenient to put it in a deep bowl. You can serve mixed salad on flat dishes. If you decide to serve salad in portions, then use bowls or martin bowls, such a serving looks very festive and unusual.

What utensils should I prepare before preparing a meal? First of all, prepare 5-6 plates where you will place the salad ingredients. In addition, you will need a cutting board, a sharp knife, and a grater.

Canned Fish Salad Recipes:

Recipe 1: Salad with canned fish

When to prepare a salad with canned fish? This salad is very tasty and unusual, so you can safely prepare it for serving at a festive feast. The ease of preparation of the dish allows you to delight loved ones with a salad on any day, so you can also prepare this dish on any day. The preparation time for the salad will take 15-20 minutes.

Required Ingredients:

Egg 3 pieces
Onion 1 piece
Cheese 200 grams of hard grade
Vinegar 2 tablespoons, water 1 tablespoon, 1 teaspoon of marinade sugar
Mayonnaise and sour cream for salad dressing
Walnut 50 grams
For garnish: fresh parsley

Cooking method:

Boil a hard-boiled egg (you need to cook for about 8-10 minutes in boiling water), then peel the egg from the shell, separate the whites from the yolks, cut them separately with a knife into cubes.

Finely chop the onion and marinate for 10 minutes. For the marinade, combine vinegar, water, and sugar. Drain the marinade after 10 minutes.

The cheese needs to be grated on a coarse grater.

Chop the walnut with a knife.

Open the canned fish, chop the tuna with a fork.

To soak the salad, mix mayonnaise with sour cream in a one-to-one ratio.

Wash the parsley and chop with a knife.

The salad can now be laid out. Put the egg white in the first layer, brush it with impregnation, then put the fish on the white. Grease the fish with sauce, put the pickled onion on the fish, egg yolk on top, dressing, hard cheese. Smear the cheese well, sprinkle with nuts and garnish with parsley. A salad with canned fish will be tastier if you let it brew for an hour and a half in the refrigerator.

Recipe 2: Salad with canned fish and carrots

A more complex dish, but also more delicious, would be a salad with canned fish and carrots. For this dish, you can use both boiled carrots and Korean carrots. In the second case, the salad will turn out to be more spicy and piquant. Spread the salad with canned fish and carrots in layers. Before serving, let the dish steep for an hour in a cold place, so it will turn out much juicier.

Required Ingredients:

Canned tuna 300 grams
Potatoes 2 pieces of medium size
Korean carrot 150 grams
Egg 3 pieces
Processed cheese 200 grams (2 pieces)
Mayonnaise and sour cream for dressing in a one-to-one ratio

Cooking method:

Open the canned food with fish, drain the juice, mash the fish with a fork.

Boil potatoes in their uniforms, cool, peel, grate

Squeeze the Korean carrots from the juice and cut with a knife. Wash the parsley and chop as small as possible with a knife.

Grate the processed cheese on a coarse grater.

The egg must be boiled hard, peeled and cut with a knife.

To saturate the layers of lettuce, mix the mayonnaise and sour cream in a one-to-one ratio.

Spread the salad with canned fish and carrots in this way: the first layer is grated potatoes, grease with dressing. Put canned food on top of the potatoes, saturate with dressing. Then add the Korean carrots, dressing, egg, dressing, and melted cheese. Garnish with chopped parsley.

Recipe 3: Salad with canned fish and rice

The satiety of any dish can be increased by adding cereals to it. Make a salad with canned fish and rice. It is best to use boiled white long grain rice for this dish.

Required Ingredients:

Canned tuna 300 grams
Parboiled polished long-grain rice 100 grams
Fresh carrots 3 pieces
Cheese 300 grams of hard grade
Mayonnaise and sour cream for soaking salad layers
Egg 3 pieces
For garnish: fresh parsley

Cooking method:

Open the canned fish, drain the juice, mash with a fork.

Boil an egg, peel the shell, cut with a knife.

Wash the carrots, remove dirt with a metal brush under running water. Grate on the finest grater. Combine grated carrots with sour cream.

Boil the rice until tender in salted water, cool.

Grate the cheese.

Wash the parsley and chop with a knife.

Mix mayonnaise with sour cream in a ratio of 1 to 1.

Spread the salad with canned fish and rice in layers.

The first layer is rice, soak it with the dressing. Then - fish, impregnation, egg, impregnation, cheese, impregnation. Put the carrots mixed with sour cream on the cheese. Top with chopped parsley.

Recipe 4: Salad with canned fish and noodles

For this mixed salad, you can use canned sardines after mashing them with a fork. You can take instant noodles for a dish, chop it well with your hands before boiling.

Required Ingredients:

canned sardines 300 grams
instant noodles 1 pack
iceberg lettuce leaf 300 grams
cherry tomatoes 8-10 pieces
cheese 150 grams of hard varieties
for dressing - sour cream, cream, salt, walnuts (50 grams).

Cooking method:

Open canned fish, drain and chop with a fork.

Boil the instant noodles until half cooked (cook for 2 minutes), after breaking it with your hands. Drain and cool the finished vermicelli.

Wash the cherry tomatoes and cut into quarters.

Wash the salad and tear it coarsely with your hands.

Grate the cheese on a coarse grater.

For dressing, finely chop the walnuts, preferably with a blender. Mix with a mixer or blender sour cream, cream, nuts, salt.

Combine the components of the dish, enter the dressing. Before serving the salad, allow an hour and a half to soak, then the salad with canned fish and noodles will turn out to be especially tasty and juicy.

Recipe 5: Salad with canned fish and pickled mushrooms

Not everyone knows how delicious the combination of canned fish and pickled mushrooms is. For this dish, you can use any fish canned in your own juice.

Required Ingredients:

canned fish in its own juice 300 grams
pickled mushrooms 200 grams
quail egg 8-10 pieces
cherry tomato 7-8 pieces yellow
cheese 200 grams of Parmesan variety
for dressing - fat sour cream, white sesame
fresh parsley

Cooking method:

Open the canned food, drain the fish juice and chop with a fork.

Cut the pickled mushrooms with a knife, not finely, each mushroom - in half.

Boil a quail egg (cook for 6 minutes in boiling water), peel and cut each in half.

Wash the cherry tomatoes and cut each in half.

Grate Parmesan on the finest grater.

Wash and chop the parsley. Combine sour cream, white sesame and chopped parsley, salt.

Combine the dressing and all the ingredients of the salad, except the Parmesan, and stir. Sprinkle with cheese before serving.

Canned fish salad - secrets and tips from the best chefs

Whatever salad you make with canned fish - mixed or flaky, it will turn out much tastier if you give it time to soak in the refrigerator before serving.

The salad can be decorated not only with herbs, but also chopped nuts, flax seeds, sesame seeds, mustard seeds.

Canned fish salad is a frequent guest at festive events when housewives want to surprise their guests with a variety of snacks, but there is not enough time to prepare them. Indeed, dishes based on canned products are made in a matter of minutes, because the ingredient does not need to be washed, cut, or bones removed - the fish is already ready to eat. All you need to do is open the jar of fish, add it to the other ingredients, season with mayonnaise and stir.

Canned salads can be an excellent dish for both a family dinner and a festive table. The big advantage of such dishes is that they can be cooked all year round without too much damage to the budget. In short, canned fish is one of the products that must be present in the hostess's arsenal. And it doesn't matter that a jar of saury or mackerel will lie in the refrigerator for a year, maybe it will be needed today, when guests unexpectedly come.

The most famous version of canned fish salad has a beautiful spring name - "Mimosa". Any fish is used for its preparation, mackerel, saury, salmon, sardines, pink salmon are suitable. Also, depending on the recipe, boiled eggs, onions or green onions, carrots, apples, potatoes or rice are added to the appetizer. All products are laid in layers, each of which is greased with mayonnaise. The top of the salad is decorated with chopped egg yolks and herbs.

If you have not prepared salads based on canned fish, use the suggested recipes - they are simple and do not require special culinary skills.

Mimosa salad was very popular in the Soviet Union and was an indispensable attribute of festive feasts. It got its name, most likely, for its external resemblance to a flower. The bright shade of the salad adds an element of freshness to the festive table and brings variety to the menu. The main thing before serving the dish is to keep it in the refrigerator for several hours so that all layers are well saturated.

Ingredients:

eggs - 5 pcs.;
pink salmon in oil - 1 b.;
onion - 1 pc. (you can green onions);
rice - ½ tbsp.;
carrots - 3 pcs.;
salt pepper;
mayonnaise.

Cooking method:

Boil the eggs until tender, cool. Separate the yolks from the proteins. Finely chop the squirrels.
Drain the liquid from under the pink salmon, knead the fish with a fork.
Boil the rice, rinse it under cold water.
We wash the carrots, put them in a saucepan, boil until tender. Drain the liquid, cool the vegetable, rub it on a grater.
Finely chop the onion.
Lay out the ingredients in layers. First, put a layer of rice with a salad bowl, grease it well with mayonnaise.
Then put the fish in an even layer. Cover the pink salmon with an even layer of chopped onion, salt, pepper, grease with mayonnaise.
Put the proteins on top, grease the layer with mayonnaise again.
Next, put the grated carrots in a salad bowl, which we cover with a layer of mayonnaise.
The last layer is grated yolks (the ingredient can be grated directly onto the salad).
Put the finished "Mimosa" in the refrigerator for several hours. Then decorate as desired and serve.

Interesting from the network

This salad is a good way to diversify your diet, and do it without much effort and cost. Saury can be replaced with any canned fish. Please note that when forming puff salads, it is better not to make the first layer of fish. After a while, she will give juice, and the salad will "flow". It is better to first put potatoes, rice or eggs (depending on the recipe), grease with mayonnaise, and then add canned fish.

Ingredients:

saury - 1 b.;
eggs - 3 pcs.;
cheese - 150 g;
onion - 1 pc.;
carrots - 1 pc.;
beets - 1 pc.;
fresh cucumber - 1 pc .;
walnuts - 50 g;
lettuce leaves;
salt pepper;
mayonnaise.

Cooking method:

Boil until cooked, eggs, beets, carrots. Cool, peel the vegetables, grate.
Cut the eggs into small cubes.
Grate the cheese.
Grind the walnuts.
Peel the onion, chop finely.
We wash the cucumber, cut into thin strips.
Knead saury with a fork.
Put the lettuce leaves on a flat dish and begin to collect the layers of lettuce. For convenience, you can use a special split form.
Lay the layers in the following sequence: eggs, carrots, onions, fish, cucumber, cheese, beets. Grease each layer with mayonnaise, salt and pepper.
Leave the salad in the refrigerator for 2 hours, then decorate to your liking and serve.

This is no ordinary salad - this recipe makes a real snack cake that your guests will undoubtedly appreciate. An important point: do not overcook eggs. It is correct to prepare this product like this: eggs are placed in a saucepan, poured with water, brought to a boil and boiled for no more than 10 minutes - this is enough for the eggs to be ready.

Ingredients:

unsweetened crackers - 300 g;
champignons - 200 g;
sardines in their own juice - 1 can;
eggs - 3 pcs.;
cheese - 150 g;
garlic - 3 cloves;
onion - 1 pc.;
green onions;
salt pepper;
mayonnaise.

Cooking method:

We clean the mushrooms, rinse, cut into small pieces.
Peel the onion, chop finely. Put mushrooms and onions in a preheated pan with oil, fry until tender.
We open the jar of fish, drain the liquid, knead the fish.
Wash green onions, chop finely.
Boil the eggs until tender, drain the liquid. Chill the eggs, chop finely. We leave some of the yolks for decoration.
Grate the cheese, chop the garlic.
Mix mayonnaise with garlic and cheese.
We form the salad. On a flat dish, lay out the crackers in the first layer, grease liberally with mayonnaise, lay out the crushed eggs. As you lay out the crackers, press them firmly against the previous layer to help them soak.
Then put the layers in the following order: crackers, fish, green onions, mayonnaise, crackers, mushrooms, mayonnaise, crackers, cheese, crackers, mayonnaise and a layer of chopped yolks.
Leave the salad in the refrigerator for 12-24 hours and then serve.

Sometimes you want to serve some uncomplicated salad for dinner, which can be quickly and easily prepared. Use this recipe. Tinned pink salmon goes well with eggs, cheese, fresh and pickled cucumbers. Any other fish can be used if desired. The salad is prepared in a matter of minutes, you just need to boil the eggs and chop all the ingredients.

Ingredients:

canned pink salmon - 1 b.;
eggs - 2 pcs.;
fresh cucumber - 1 pc .;
pickled cucumber - 2 pcs.;
cheese - 100 g;
green onions - a small bunch;
dill or parsley;
salt pepper;
mayonnaise.

Cooking method:

Boil the eggs, drain the liquid. Cool the eggs, cut into cubes.
We take out the pink salmon from the jar, remove the bones, knead the fish with a fork.
Cut the cucumbers into small strips or cubes.
Finely chop the dill and green onions.
Grate the cheese.
Combine all ingredients, salt, pepper, season with mayonnaise, mix and serve.

Now you know how to make a canned fish salad according to a recipe with a photo. Bon Appetit!

Canned fish is a versatile product that is great for making salads. Moreover, you can use absolutely any fish: salmon, saury, pink salmon and even sprats. Pay attention to the helpful recommendations of experienced chefs who know how to make delicious canned fish salad:
If you are preparing a puff salad, then choose glassware: this will make the dish look better.

Before starting cooking, be sure to bring all its ingredients to the same temperature.

Mayonnaise for salads should be fresh and of high quality. The sauce should be thick, with a high percentage of fat, preferably without artificial colors, preservatives and flavors. It is best to prepare homemade mayonnaise for salads.

When choosing fish, pay attention to the condition of the can. It should not have any defects in the form of dents, bulges or rusty deposits - all this indicates improper storage of the fish.

The ideal composition of the product is the fish itself, oil, salt, spices. Food additives and preservatives are excluded.

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

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

SALAD WITH CANNED FISH "NESHENKA"

You will need:
1 can of canned fish "Atlantic saury, natural" (250g)
4 boiled eggs
1 tbsp. boiled rice
1 onion
1 tbsp rast. oils
1 tbsp soy sauce
1 tbsp lemon juice
1 bunch of assorted greens (dill, parsley, cilantro)
100 g sour cream / mayonnaise to taste
1 cucumber
1 head of lettuce
a pinch of sumac
pepper, salt to taste

Preparation:
Finely chop the onion and fry until transparent in 1 tbsp. oils. At the end of frying, pour the onion with lemon juice and soy sauce, stir and leave covered for 5 minutes. (or you can immediately mix chopped onions with oil, lemon juice and soy sauce and bake in the microwave for 3 minutes under a lid). Finely chop the greens. Grate boiled eggs. Mash canned food with a fork. In a salad bowl, mix boiled rice, onions, eggs, canned food and herbs. Season the salad with sour cream, salt and pepper to taste. Grate the cucumber. Lay out the plate with lettuce leaves, lay out the salad, give it the desired shape (it is very plastic), line it with cucumber pulp, decorate with herbs and sprinkle with sumac. Salad ready! Very juicy, tender and light salad. You can wrap the salad in lettuce leaves with a slice of cucumber and serve as a snack.

Venice salad
Required products:
canned tuna - 1 can
disgusting potatoes - 250 g.
boiled egg - 2 pcs.
vegetable oil - 4 tsp. spoons
lemon juice - 1/2 tbsp. spoons
tomatoes - 4 pcs.
olives 8 pcs.
green onions, parsley, mint (chopped) - 1 tbsp. spoon
Cooking method:
Cut the potatoes into thin slices.

Chop the tuna and eggs.

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

Cut the tomatoes into thin slices.

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

Garnish with halved olives and sprinkle with chopped herbs.

Rice salad with tuna and olives
Required products:
rice - 1 glass
canned tuna in oil - 1 can
pitted olives - 150 g
sweet pepper - 2 pods

lemon juice
salt
black pepper
tomatoes - 2 pcs.
pickled cucumbers - 3 pcs.
Cooking method:
- Boil crumbly rice, drain the water. The rice is cooled and combined with chopped olives.

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

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

Salmon salad
Required products:
egg - 4 pcs.
apples - 100 g
potatoes - 200 g
onions - 100 g
mayonnaise - 100 g
greens
canned salmon - 1 can
Cooking method:
- Eggs are boiled, cooled and rubbed on a coarse grater, the fish is kneaded with a fork.

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

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

All products are combined and seasoned with mayonnaise.

Decorate with herbs, apple slices.

Cod liver salad with rice

Required products:
canned cod liver - 1 can
rice - 180 g
tomatoes - 3-4 pcs.
onions - 200 g
boiled egg - 3 pcs.
green peas - 100 g
pickled cucumbers - 3 pcs.
parsley or dill greens - for decoration
salt
ground pepper - to taste
leaf salad - 60 g
Cooking method:
Rice is sorted out, washed, poured into boiling salted water (there should be 6 times more water than cereals) and boiled until tender, then thrown into a colander and allowed to drain. Cool.
Cut onions and tomatoes into thin rings, lettuce into strips, cucumbers into slices.
Finely chop the cod eggs and liver, add green peas, rice and chopped vegetables. Season with salt, ground pepper, chopped herbs, pouring from canned food, mix gently.
The salad is stacked in a salad bowl. Decorate with slices of tomatoes and eggs, lettuce.

Noodle salad with tuna

Required products:
vermicelli - 250 g
celery - 3 stalks
tomatoes - 4 pcs.
onion - 1 head
olives - 10 pcs.
stuffed olives - 10 pcs.
sweet red pepper - 1 pod
canned fish - 125 g
basil - 5 sprigs
olive oil - 3 tbsp. spoons
red wine vinegar - 5 tbsp. spoons
white pepper - a pinch
salt
Cooking method:
Boil the vermicelli in salted water for 12 minutes and discard in a colander.
Peel the celery, rinse and cut into thin strips. Scald the tomatoes with boiling water, peel, remove the seeds, cut the pulp into cubes. Peel the onion and chop very finely. Remove pits from olives, chop the pulp coarsely, chop the olives into thin circles. Cut the bell pepper in half, remove the core, cut the flesh into cubes. Separate the fish from the filling and mash with a fork. Slice the basil thinly.
Stir the prepared foods.
For the sauce, combine the fish sauce, oil and vinegar, season with pepper and salt. Pour the sauce 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
salt to taste
boiled potatoes - 1 pc.
Cooking method:
Cut cod liver, egg yolks, potatoes into small cubes, finely chop the onion. Combine prepared foods, salt, mix, put in a salad bowl and pour with oil.

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

Fish salad with beans
Required products:
canned fish in oil - 2 cans
white and red beans - 1/2 cup each
canned green peas - 200 g
garlic - 3 cloves
lemon - 1 pc.
egg - 5 pcs.
parsley
Cooking method:
Soak the beans in cold water for 6-8 hours, then add hot water and cook until tender without salt. Refrigerate.

Cut the fish into slices.

Hard-boiled eggs and cut into slices.

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

Decorate the salad with lemon and herbs.

Salmon salad with buckwheat
Required products:
canned salmon in its own juice - 1 can (250 g)
crumbly buckwheat groats - 1 glass
carrots - 2 pcs.
boiled egg - 2 pcs.
hard cheese - 100 g
mayonnaise - 100 g
onion - 1 head
vinegar 3% - 1/3 cup
vegetable oil - 1 tbsp. spoon
parsley
dill
Cooking method:
Cut the onion into rings, cover with vinegar and marinate for 20 minutes.

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

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

Decorate the salad with finely chopped herbs.

Favorite salad

Required products:
canned fish in oil - 250 g
carrots - 2 pcs.
onions - 2 heads
boiled egg - 3 pcs.
vinegar 3% - 2 tbsp. spoons
mayonnaise - 3 tbsp. spoons
vegetable oil - 2 tbsp. spoons
parsley
Cooking method:
Peel and chop the eggs.

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

Peel the carrots, rinse, cut into strips and fry in oil until golden brown. Refrigerate.

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

Salmon cocktail salad
Required products:
canned salmon - 180 g
boiled potatoes - 2 pcs.
boiled eggs - 4 pcs.
boiled carrots - 2 pcs.
pitted prunes - 150 g
walnuts - 100 g
mayonnaise - 1 glass
Cooking method:
Chop the fish. Grate potatoes, carrots, egg whites and yolks separately. Steam the prunes, dry and cut into strips.

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

When serving, decorate the salad with herbs.

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

Nice salad
Required products:
canned tuna in oil - 60 g
anchovies - 6 pcs.
red onion - 1 head
green beans - 150 g
tomatoes - 3 pcs.
boiled egg - 3 pcs.
olives - 60 g
finely chopped basil - 2 tbsp. spoons
olive oil - 4 tbsp. spoons
lemon juice - 2 tbsp. spoons
ground black pepper and salt to taste
Cooking method:
Chop the onion into strips. Wash the beans, blanch in boiling salted water in

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

Cut the anchovies in half lengthwise, chop the tuna.

Combine olive oil with lemon juice, salt and pepper.

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

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

Tuna Banana Cocktail Salad

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

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

Cut the banana into cubes and drizzle with lemon juice.

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

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

Olimp salad
Required products:
canned sardines in tomato sauce - 200 gr.
boiled rice - 2 tbsp. spoons
onions - 2 pcs.
apples - 4 pcs.
boiled egg - 1 pc.
mayonnaise - 4 tbsp. spoons
parsley
Cooking method:
Cut the onion into rings and pour over with boiling water. Cut the peeled apple and egg into small cubes. Mash the sardines.

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

Decorate with herbs before serving.

Mediterranean salad
Required products:
small head of lettuce - 1 pc.
beans - 225 g
potatoes - 225 g
boiled eggs - 4 pcs.
green bell pepper - 1 pc.
onion - 1 pc.
canned tuna in its own juice - 200 g
grated edam cheese - 50 g
tomatoes - 8 pcs.
pitted olives - 50 g
basil
ground black pepper
salt
Cooking method:
Cut the head lettuce into 4 pieces and remove the stalk. Disassemble.

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

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

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

Mix the beans, potatoes, eggs, bell peppers and onions. Add the tuna, 4 tablespoons of the dressing, the cheese, and the sliced 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 tsp
salt, ground black pepper - to taste
Cooking method:

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

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

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

Salad with saury and nuts

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

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

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

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

5. Combine the prepared ingredients, season with mayonnaise.

6. When serving, sprinkle with chopped nuts.