Salad with canned mackerel simple recipe. Canned mackerel salad: cooking features, recipes and reviews

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Salad "Soccer ball"

Ingredients

• Canned pink salmon, saury or tuna - 1 can.
• Potatoes - 2 pcs.
• Tomato - 1 pc.
• Eggs - 4 pcs.
• Onion - 1 pc.
• Olives - 10-15 pcs.
• Mayonnaise or sour cream - 350 g.
• Greens - parsley, dill.
• Salt - to taste.

Cooking method

• Step 1 Drain the oil from the canned food, and mash the fish itself with a fork.
• Step 2 Cut the tomatoes into small cubes.
• Step 3 Boil potatoes, cool, peel and grate on a coarse grater.
• Step 4 Boil eggs, cool, peel. Separate the whites from the yolks and grate everything separately on a fine grater. Add the yolks to the salad itself, and set aside the proteins for decoration.
• Step 5 Cut the onion into half rings, scald with boiling water to remove bitterness.
• Step 6 Then mix the fish, potatoes, egg yolks, tomatoes and onions. Salt and season with mayonnaise or sour cream.
• Step 7 Put the salad in the shape of a semicircle, sprinkle with whites on top, the semicircle should turn out completely white. And make black hexagons from olives.
• Step 8 Sprinkle finely chopped greens around the salad.

Fish salad "Mimosa"

Ingredients

• Potatoes - 2 pcs.
• Chicken eggs - 4 pcs.
• Cheese - 100 g.
• Canned fish (any) - 1 pc.
• Quail eggs - 3-5 pcs.
• Mayonnaise - 350 g.
• Salt - to taste.

Cooking method

• Step 1 Boil potatoes in their skins, peel and grate on a coarse grater.
• Step 2 Boil eggs, cool, peel. Separate the yolk from the protein. Protein grate on a coarse grater. Grate the yolk on a fine grater. Leave two chicken eggs and quail eggs for decoration.
• Step 3 Grate the cheese on a fine grater.
• Step 4 Drain the liquid from the canned fish, knead the fish well with a fork.
• Step 5 Put the fish salad in layers, grease each layer with mayonnaise: potatoes, mayonnaise, egg white, mayonnaise, cheese, canned fish, mayonnaise, sprinkle generously with yolk.
• Step 6 Make mice of different sizes from hard-boiled chicken and quail eggs - cut out ears and tails from cheese, make noses and eyes from black pepper grains.

Salad "Princess"

Ingredients

• Canned salmon - 1 can.
• Onion - 1 pc.
• Eggs - 5-6 pcs.
• Cheese - 150-200 g.
• Apples - 2 pcs.
• Canned corn - 0.5 cans.
• Salt, black ground pepper - to taste.
• Lemon juice - 1 tsp
• Mayonnaise - 400 g.
• Slightly salted salmon or trout - 200-300 g.
• Red caviar - 1 tbsp.
• Quail eggs - 2 pcs.
• Cream cheese - 3-4 tablespoons
• Greens - parsley and dill.

Cooking method

• Step 1 Open a can of canned salmon, drain the liquid, remove large fish bones and mash the fish with a fork.
• Step 2 Peel and finely chop the onion.
• Step 3 Boil eggs, cool, peel. Separate the yolks from the whites.
• Step 4 Mash the yolks with a fork, grate the whites separately on a fine grater.
• Step 5 Grate the cheese on a fine or coarse grater.
• Step 6 Wash the apples, cut off the peel, remove the seeds and grate on a coarse grater, sprinkle with lemon juice so that the apples do not darken.
• Step 7 Spread the salad in layers on a dish: canned fish, onions (slightly pepper), yolks (salt), grease with mayonnaise, apples, grated cheese, mayonnaise, corn, proteins - salt and mix with mayonnaise. Cover the entire surface of the salad with this mass.
• Step 8 Decorate the salad: Lightly salted salmon or trout cut into thin slices. Cut fish slices into narrower strips. Decorate the surface of the salad in the form of a "braid" with strips of salmon. In the center of the salad, place one or more rosettes from salmon slices. Lay out the quail egg halves. Along the edge, the salad can be decorated with small cream cheese flowers. To do this, squeeze the cream cheese (take it out of the refrigerator in advance to warm up to room temperature) from a bag with an asterisk nozzle. Carefully tighten the finished salad with cling film and let it brew for about 12 hours.

Salad cake "Napoleon"

Ingredients

• Ready-made cakes (puff) for "Napoleon" - 5 pcs.
• Canned sardine - 400 g.
• Eggs - 3 pcs.
• Mayonnaise - 300 g.
• Onion - 100 g.
• Carrots - 100 g.
• Mushrooms - 70 g.
• Vegetable oil - 2-3 tbsp.

Cooking method

• Step 1 Finely chop the onion. Grate carrots on a medium grater. Fry vegetables in sunflower oil.
• Step 2 Boil the eggs and grate on a fine grater.
• Step 3 Open the can and mash the sardine fish with a fork.
• Step 4 Lubricate the first cake with mayonnaise. Place half of the sardine on top.
• Step 5 Put the second cake on the first one. Lubricate it with mayonnaise and put the frying on it.
• Step 6 Lubricate the next cake again with mayonnaise and sprinkle with most of the grated egg.
• Step 7 Lubricate the fourth cake with mayonnaise, put the remaining fish on it and cover with the last cake.
• Step 8 Lubricate the last cake with mayonnaise, put the rest of the frying, grated egg on top and decorate with slices of fried mushrooms.
• Step 9 In order for the cake to be properly soaked, put it in the refrigerator for 8 hours.
• Step 10 The great thing about this dish is that you can experiment with the toppings and customize the ingredients to your liking. For example, you can replace canned fish with boiled mackerel or chicken meat, or add grated hard cheese as one of the layers. It is recommended to sprinkle the layered salad cake on top with finely chopped green onions.

Ingredients

• Canned food - 1 can (sprats, saury, sardine, tuna - any canned fish)
• Cheese - 100 g.
• Mayonnaise - 100 g.
• Eggs - 4 pcs.
• Onion - 50 g.
• Parsley or dill 20 g.
• Salt - to taste.

Cooking method

• Step 1 Boil the eggs, cool, peel and grate on a coarse grater.
• Step 2 Mash the canned fish with a fork.
• Step 3 Grate the cheese on a coarse grater.
• Step 4 Finely chop the onion. Mix everything, salt.
• Step 5 Season with mayonnaise and garnish with parsley or dill.

Salad "Bangladesh"

Ingredients

• Rice - 4 tbsp
• Egg - 5-6 pcs.
• Canned fish (required in oil: tuna, saury, sardine, salmon) - 1 can.
• Apple - 1 pc.
• Onion - 1 pc.
• Butter - 80 g.
• Mayonnaise - 200 g.
• Sugar - 1 tsp
• Lemon juice - 1 tbsp
• Salt - to taste.

Cooking method

• Step 1 Boil rice in salted water, cool.
• Step 2 Sauce: Drain the canned oil into a separate bowl, add 1/2 portion of mayonnaise, sugar and lemon juice. Mix well.
• Step 3 Boil the eggs, separate the whites from the yolks, cut the whites into thin plates.
• Step 4 Finely chop the onion, peel and grate the apple.
• Step 5 Mash the canned fish with a fork.
• Step 6 We spread the salad in layers on a dish: chopped yolks, half of the chopped canned food, rice, grease with mayonnaise with a fork (we grease it, but do not fill it), grated apple, the second half of the canned food mixed with onions, grated butter (you can pre-freeze ).
• Step 7 Pour the sauce over the salad, gently starting from the middle and a little towards the edges. Arrange the sliced ​​egg white nicely on top. We decorate at our discretion (lingonberry and mint). Put in the refrigerator for impregnation for 2 hours.

mimosa salad ingredients

• Canned fish - 1 can.
• Eggs - 3 pcs.
• Boiled potatoes - 5 pcs.
• Carrot - 3 pcs.
• Onion - 2 pcs.
• Mayonnaise - 300 gr.
• Hard cheese - 300 gr. (can be replaced with melted)
• Greens - to taste.
• Lettuce leaves - 3-5 pcs.
• Pickled onion - 1 pc.

Cooking method

• Step 1 First of all, boil potatoes, carrots and eggs. Products must be cooled and cleaned. Proteins are separated from the yolks, kneaded separately with a fork and put in a separate bowl. Next, on a fine grater, grate potatoes, carrots, cheese. We put all the components in a separate container (bowls or plates). It is recommended to use a fine grater, because only in this case it will be possible to get a delicate taste. Mash the fish with butter in a bowl with a fork. Finely chop the onion, and marinate in vinegar 30 minutes before cooking. Put the proteins in a salad bowl or a large plate and grease with a small amount of mayonnaise on top (make a net).
• Step 2 Evenly distribute a layer of fish on top of the squirrels, grease with mayonnaise.
• Step 3 Next comes the turn of boiled potatoes and the usual mesh of mayonnaise.
• Step 4 Spread the carrots on top of the potatoes with a tablespoon, grease it with mayonnaise.
• Step 5 Then carefully lay out the pickled onions (after draining the vinegar) and cheese.
• Step 6 The last layer is also a decoration for the salad. To do this, use yolks mashed with a fork. Before serving a ready-to-eat dish, let the salad brew and soak in a cold place (at least 2 hours).

Diet salad "Seafood"

Ingredients

• Tomatoes - 2 pcs.
• Bulgarian pepper - 1 pc.
• Natural yogurt without additives - 200 ml.
• Onion - 1 pc.
• Pink salmon in its own juice (canned) - 1 can.
• Eggs - 3 pcs.
• Salt - to taste.
• Lettuce leaves - 5 pcs.
• Shrimps - for decoration.

Cooking method

• Step 1 Boil the eggs, cool, peel and separate the whites from the yolks. Grate whites and yolks separately.
• Step 2 Bulgarian pepper (preferably red) cut into strips.
• Step 3 Cut the tomatoes into cubes.
• Step 4 Cut the onion into half rings.
• Step 5 Mash the canned fish meat with a fork.
• Step 6 We spread the salad on lettuce leaves in layers: tomatoes, bell peppers, pour over yogurt, onions, fish, protein, pour over yogurt, yolk.
• Step 7 Decorate the salad as you wish and fantasize.

Salad "Snowman"

Ingredients

• Rice - 100 g.
• Pickled cucumbers - 2-3 pcs.
• Fresh cucumbers - 1-2 pcs.
• Carrots - 1-2 pcs.
• Eggs - 2 pcs.
• Crab sticks - 100 g.
• Apple - 1 pc.
• Canned salmon - 1 can.
• Lemon juice - 1 tbsp
• Mayonnaise - 250 g.
• Olives - 10-12 pcs.
• Fresh tomato - a small piece.

Cooking method

• Step 1 Boil the rice in salted water until tender.
• Step 2 Boil eggs and carrots, cool, peel.
• Step 3 Peel and finely chop the apple, mash the canned food with a fork.
• Step 4 Finely chop the carrots, crab sticks, cucumbers and eggs, leaving a little for decoration (leave the egg white).
• Step 5 Combine rice, cucumbers, carrots, crab sticks, apple, eggs, fish in a salad bowl and season with mayonnaise and lemon juice.
• Step 6 Mix the salad and put it on a flat beautiful dish in the form of a snowman, sprinkle with protein, grated on a fine grater.
• Step 7 Decorate the salad. Make a hat from finely chopped olives, eyes and buttons from halves of olives, a scarf from cucumber peel and strips of crab sticks, a nose from the tip of a carrot, a mouth from a tomato.

Salad "Mediterranean"

Ingredients

• Canned tuna (in oil) - 1 can.
• Red onion - 1 pc.
• Bulgarian cheese (salted) - 250 g.
• Tomatoes (cherry or regular): cherry tomatoes 7-8 pieces, ordinary - 2 pcs.
• Sweet pepper (preferably red) - 1 pc.
• Lettuce leaves - for decoration.
• Olive oil - 2-3 tbsp.
• Seasonings - to taste.
• Salt, pepper - to taste.

Cooking method

• Step 1 Peel and cut the red onion into thin half rings.
• Step 2 Wash and cut cherry tomatoes in half, ordinary tomatoes in medium-sized pieces.
• Step 3 Wash, pit and cut the sweet pepper into strips or squares, or any other shape you like.
• Step 4 Cut the cheese into small cubes.
• Step 5 Put the tuna together with the vegetable oil from the jar. There will be enough oil for refueling. If you want to use a different vegetable oil for salad dressing, then it's best to use canned tuna in its own juice or brine.
• Step 6 If the cheese is salty enough, then you do not need to add salt to the salad.
• Step 7 Mix everything and put the finished salad in a salad bowl on green lettuce leaves before serving.

We sincerely hope that canned mackerel salad in oil is really the recipe that you were interested in. Everyone can achieve great success in the culinary arts.

December 9, 2014

Canned mackerel salad always turns out to be very tasty, satisfying and incredibly fragrant. By the way, today there are many culinary recipes where this product is used.

In this article, we will talk about the most accessible and simple of them.

We make a salad from canned food (mackerel): Mimosa

The recipe for this dish is known to many. Indeed, along with herring under a fur coat and Russian salad, it is often present on the New Year's table.

But if you have never tried such a salad, then below we will describe in detail how to quickly prepare it.

So, we need the following products:

• mackerel canned standard jar;
• sweet salad onion 1 medium head;
• large fresh carrots 2 pcs.;
• medium potatoes 3 tubers;
• hard cheese about 125 g;
• fresh large eggs 4 pcs.;
• medium-fat mayonnaise and sea salt, use at your discretion.

Ingredient Processing

Before preparing a salad from canned mackerel, all components should be thoroughly processed. First, you need to put the fish in a deep bowl and grind it to a mushy consistency using a fork. Next, you need to wash the potatoes and carrots, and then boil them in salted water along with chicken eggs.

After that, these ingredients need to be cooled and peeled.

As for lettuce onions, they should be peeled and chopped very finely with a sharp knife.

Formation process

Canned mackerel salad Mimosa is formed easily and simply. To begin with, you should take a wide and not very deep plate and put all the fish on it, crushed to a mushy state.

At the same time, they should be grated on a small grater. In exactly the same way, it is required to process the egg white. It must be placed on carrots.

It should be noted that all of the above products must be lubricated with a sufficient amount of medium-fat mayonnaise. At the end, the salad must be covered with a thick layer of grated egg yolks.

How to properly serve invited guests?

After the last layer of yellow cloth covers canned mackerel salad, it must be immediately placed in the refrigerator. After a few hours, all alternately laid out products will absorb the mayonnaise, which will make the dish even more tasty and tender.

Before serving, it is recommended to decorate the bright yellow surface of this salad with green parsley petals. Enjoy your meal!

Canned fish salad Mackerel and sweet apple

There are hardly any daredevils who would decide to combine ingredients such as canned fish and an apple in one dish. And it's in vain.

After all, despite the unusualness of the main ingredients, the presented salad turns out to be surprisingly tasty and tender. Try to cook it yourself and you will see for yourself.

So, to make a salad of canned mackerel and apple, we need:

• large carrot 1 pc.;
• mackerel canned in oil standard jar;
• fresh chicken eggs 4 pcs.;
• fresh sweet and sour apple large 1 pc.;
• hard cheese about 100 g;
• use sour cream or high-calorie mayonnaise at your discretion;
• iodized salt and pepper to taste;
• fresh herbs to use for decoration.

Preparing the Components

Canned mackerel for such a salad should be purchased in an oily broth. Along with it, fragrant fish needs to be mashed with a fork in a deep bowl.

It is also necessary to wash the carrots separately and boil them in salt water along with the eggs. As for the sweet and sour apple, it should be washed, peeled from the seed box and peel.

lettuce shaping

To form such a dish, you should take a forming ring, place it on a flat plate, and then alternately lay out canned mackerel, grated egg whites, similarly processed carrots, apples and hard cheese. In this case, all layers must be generously lubricated with mayonnaise.

At the end, the salad should be covered with crumbs made from egg yolks.

When the forming ring is completely filled, it must be carefully removed without damaging the integrity of the dish.

How to serve to the festive table?

After portioned mackerel and apple salads are formed, they must be placed in the refrigerator for a while. Next, the dish should be decorated with chopped herbs and immediately served to invited guests.

By the way, some housewives additionally add onions to such a salad. We do not recommend doing this, as it does not go well with apples.

Two wonderful dishes of canned mackerel

Yesterday I did something pleasant in every way for my family, I prepared a delicious salad with canned mackerel, egg and rice, the recipe of which I will tell you now. Salad, not only was it very tender and tasty, there was so much of it that the next day I cooked another dish with it. I had a thin Armenian lavash, and I decided to make pancakes from lavash for breakfast, and take this salad as a filling.

It turned out very tasty, they swept it away in three seconds and they asked for more additions, but it wasn’t already. All this is prepared very quickly and easily, like all the recipes on this site. So:

Canned mackerel salad, recipe with photo

• 1 canned in oil
• a cup of rice
• 4 eggs
• 3 spoons of mayonnaise (I used 67%)
• 1 sweet pepper (I have a red ratunda)
• salt, pepper mixture
• parsley for decoration
• pinch dried garlic

• First of all, we measure a cup of rice (200 gr). By the way, if you don’t need so much salad, and you cook it for 2 people, you can take half a cup of rice, the salad will have a richer fishy taste).
• Pour 3 cups of water into a saucepan (a ratio of 1/3 is always good for cooking cereals). By the way, rice should be round, clean and large.
• We add some salt to the water, boil, add rice, switch to a slow fire and leave to cook.
• In the meantime, open the canned food (by the way, you can take a sardine instead of mackerel, it’s also delicious). Pour all contents into a bowl. Mash the fish with a fork and set aside.
• When the rice is cooked (do not boil it, otherwise your salad will turn into a mess!), Put it to cool and then continue.
• Pepper cut in half, clean from seeds and stalk. Cut one half into small cubes, the second into strips (to decorate the salad).
• In a bowl, add rice, mayonnaise, spices, diced red pepper, eggs, cut into small cubes to the fish, and mix everything gently.

• We spread the salad in a beautiful plate, decorate with strips of red pepper and parsley and serve.

If you have made a lot of salad, like mine, the next day, having bought pita bread, you can also make wonderful, crispy and tender pita rolls fried in a pan for breakfast. Prepared instantly, eaten even faster!

And recently I cooked Mimosa salad magically delicious, tender, melts in your mouth, it’s impossible to tear yourself away !!

Lavash pancakes with stuffing for breakfast

You open the package - there are usually two leaves of pita bread. First, unfold 1 pancake on the table, spread the filling on it, roll it up.

Then cut it into any parts - I divide into 5 parts. In the meantime, you already have a frying pan on the stove, in which 2 tablespoons of oil are poured (take it odorless so as not to spoil the dish).

Do the same with the second sheet of pita bread. You have a total of 10 pancakes.

When the pan breaks well, put the pancakes on it with the seam down, fry them slightly to a slightly brownish ruddy and put them on a plate. In the meantime, you have already brewed tea or coffee and breakfast for the household is ready!

So, you have a salad with canned mackerel eaten in two dishes - salad for dinner, pancakes for breakfast. Costs are minimal, profitable, tasty and easy!

We will be grateful if you share this recipe:

Mackerel salad - the best recipes. How to properly and tasty cook mackerel salad.

Mackerel salad general principles of preparation

Most of us are fans of delicious fish and seafood. The piquant and interesting taste of these ingredients gives the dishes a piquant taste, and the combination with some ingredients also gives an interesting aftertaste.

Among the many varieties of fish, mackerel meat is a valuable commercial fish, which is rich in B12 vitamins. Among the minerals that mackerel meat is rich in, chlorine, sodium, fluorine, zinc and phosphorus should be noted.

What is interesting about her meat in salads?

Mackerel meat does not contain small bones and is quite fatty. With the right combination of additional ingredients, you can get tasty, juicy and spicy fish meat, which, of course, is great for making original salads.

Such a salad is appropriate not only during fasting, but also on any other day, especially on cold winter days.

Mackerel salad food preparation and utensils

For salads, use the loin of fresh fish, lightly salted, and smoked. Fish meat is cut for salad into slices, pieces or sticks, and is also used in ground form, preparing small fish meatballs from it.

To get a fillet of fish for salad, you first need to cut off the head, tail and a small part along the tummy. Carefully remove all the insides and rinse under running water.

Then peel it from the skin with a movement from the head to the tail, and with the help of a knife carefully separate the loin.

Canned fish is also often used to prepare mackerel salads, and to give the salad a spicy taste, it is recommended to add a sauce made from vegetable oil, vinegar, mustard, etc. on prescription. Before you send it to the salad, be sure to make sure that there are no bones in the meat.

Mackerel Salad Recipes:

Recipe 1: Mackerel Salad

- smoked mackerel (sirloin) 150 g;

- cucumbers 120 g;

- canned peas 120 g;

- chicken eggs 3 pcs.;

- apple 120 g;

- mayonnaise 2 tablespoons;

We immediately warn you that a salad prepared according to this recipe is best served at the table in portions in bowls, having built the shape of turrets out of it. So, pour cold water into a small saucepan, dip the eggs into it and bring to a boil. Then reduce the heat and continue to boil the eggs for another 10 minutes.

Cool, peel off the shell. Apples for salad are better to choose a sour taste, but not quite sour.

Open a jar of canned peas and put the required amount in any dish on the table.

So let's get down to making the salad. Cut the sirloin of the mackerel into cubes.

To be sure, you need to inspect the fillet for the presence of bones there, although by all the rules they should not be there. Move the meat cubes to a salad bowl. We also cut cucumbers into cubes.

Peel the apple, cut it into 4 parts and remove the head. Cut the apples into small pieces. Add canned peas to the salad and season with low-fat mayonnaise.

Gently mix with a spoon and lay out the pyramids. You can serve this salad to your guests at the table immediately after preparation.

Garnish with a basil leaf and enjoy your meal.

Recipe 2: Mackerel Salad (canned)

- canned mackerel 1 can;

- chicken eggs 2 pcs.;

- fresh cucumber 1 pc.;

- mayonnaise 80 g;

- fresh parsley (green part)

Boil young potato tubers in a saucepan over low heat. Let it cool, peel and cut into cubes.

Hard-boiled chicken eggs, gently chop. Open the tin can, select the fish on a plate and knead it with a fork.

Wash fresh parsley well, shake and chop with the tip of a knife. Put all the prepared products in a small deep salad bowl, season with low-fat mayonnaise and mix with a spoon. We taste, add pepper, and if necessary, salt.

Set aside the finished salad in a cold place to brew for 35-45 minutes. Before you serve the salad, garnish it with fresh green leaves of your favorite spice.

Recipe 3: Mackerel Salad

- salted mackerel 1 pc.;

- egg 4 pcs.;

- purple onion 1 head;

- table vinegar 1 tbsp;

- carrots 1 pc.;

- potatoes 4 pcs.;

- sugar 0.5 tsp;

- water 2300 ml;

- mayonnaise 7 tablespoons;

- ground black pepper.

First, prepare the purple onion for the salad. We clean it, cut it into a cube.

Transfer it to a small bowl and pour a glass of hot water, add vinegar, sugar and salt. Mix and leave it to marinate for a while.

In a separate bowl, boil potatoes, eggs, carrots separately. Then transfer them to dishes and let them cool completely.

Now we take salted mackerel without a head and entrails. Gently rinse the fish under cold tap water and dry with a towel or napkin. Separate the fillet part of the fish and remove the skin from it.

Cut into small cubes.

Peel potatoes, eggs and carrots and also cut into cubes. Pour all the ingredients into a salad bowl.

Drain the marinade from the onion, squeeze it well and add to the salad bowl.

It remains only to add to the salad its main ingredient, cubes of mackerel. Sprinkle the salad with ground black pepper and season with mayonnaise.

Gently, from the bottom up, mix the salad and taste it. Add salt if necessary.

Such a salad can be served in a common deep salad bowl or spread out on portioned plates. We decorate with flowers made from boiled carrots, purple onion rings and parsley.

- Due to the high content of vitamins and minerals, doctors strongly recommend including mackerel meat in the menu for children, pregnant women, nursing mothers, as well as those with diabetes and disorders of the cardiovascular system.

- You can use any kind of mackerel meat dried, fried, smoked, salted, pickled and smoked.

Other Mackerel Recipes

Cooking process

I offer you a tasty and hearty canned mackerel salad with apple, rice and eggs.

I advise you to take an apple sour or sweet and sour, mayonnaise can be replaced with sour cream or yogurt.

The salad is not wet, so it can be laid out in tartlets, which will look very advantageous on the festive table.

To prepare a salad with canned mackerel, we will prepare the products according to the list.

Boil rice in salted water. Drain the water, rinse the rice and put it in a bowl.

Finely chop the onion, fry until golden in sunflower oil. We send it to a bowl of rice.

Drain the oil from the jar of fish, cut the fish into pieces, put in a bowl.

There we also send eggs cut into small cubes.

Peel the apple, cut into small cubes, put in a bowl and sprinkle with lemon juice.

Season with mayonnaise and pepper. Salt if necessary.

I did not add salt: salted rice and lemon juice were enough.

We mix. Canned mackerel salad is ready.

We serve right away. I served in glasses with 2 tablespoons of lettuce followed by chopped green onions.

Other simple fish salads

Canned mackerel salad (step by step recipe with photo)

If you like quick-to-cook and not complex salads, I offer this recipe. I really liked the canned mackerel salad.

I cooked it in just half an hour, and most of the time was spent not on cutting and stuff, but on cooking vegetables.

Mackerel salad is laid out in layers, not mixed. Vegetables and eggs are not cut, not passed through the net, but rubbed on a grater.

I used the smallest grater, I also advise you to use this one.

Mayonnaise appears as a dressing in this dish. Home or shop.

Use mayonnaise to a minimum, salad and so it turns out juicy, moist, not dry.

You can cook not only from the specified fish. Saury, sardine will do.

But mackerel in this case, in my opinion, harmonizes very well, without interrupting the taste of other components.

How to cook canned mackerel salad recipe:

2) With a fork, lightly crush the fish slices, turning them into smaller pieces. This will be the first layer of the salad.

You can squeeze a mayonnaise mesh on top, but the mackerel is already fatty, juicy, I didn’t smear the first layer with mayonnaise.

3) We cool hard-boiled eggs in cold water, and then we clean them from the shell and separate the yolks and proteins. Proteins are the second layer of our salad.

Three of them on the smallest grater.

5) We clean the boiled carrots, three on a grater. Spread it out in an even layer.

Top with mayonnaise. Again, it can either be squeezed out with a mesh, or smeared all over the carrot.

6) Next comes the bow. We cut the onion very finely and sprinkle with an even layer.

If the onion is very hot, then pour it with boiling water for a couple of seconds, rinse with cold water and then spread it in an even layer. On top of the onion - mayonnaise.

7) We clean the potatoes boiled in their uniforms and three on the same fine grater. Spread potatoes out evenly.

Adjust the amount of potatoes in canned mackerel salad to your taste. There should not be a lot of potatoes, but the layer should not be too thin either.

8) Apply mayonnaise on top of the potato layer.

9) And the last layer is the yolks. Three of them on a fine grater and sprinkle on top.

Canned mackerel salad is ready! Wrap it under a film and send it to the refrigerator for ten minutes (it will infuse and taste better).

You can serve this salad right away.

Ingredients for Canned Mackerel Salad Recipe:

Mackerel 1 bank, carrots 1 pc. potatoes 3 pcs. onion 1 pc. egg 3-4 pcs. mayonnaise 1 sachet.

canned mackerel salad

Ingredients:
Boiled potatoes - 3-4 medium pieces;
Mackerel in oil - 1 can;
Onion - 1 pc;
boiled eggs - 3 pieces;
Hard cheese 100 grams;
Mayonnaise;
Cooking:
Potatoes must be boiled, grated on a coarse grater;
Mash the mackerel with a fork;
Pour boiling water over the onion, finely chop;
Boil chicken eggs, grate;
Cheese should also be grated.
Layers under canned mackerel salad spread from the bottom up: potatoes, mackerel, onions, eggs, cheese.
Each layer must be greased with mayonnaise, salt if desired.
I wish you all a good appetite and a delicious dinner! Many thanks to Natalia for a great recipe!

We are waiting for new culinary delights!

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canned mackerel salad

In search of original recipes and gourmet dishes, sometimes the most unexpected solutions come to mind. And often they are the most successful.

Before you is a salad of mackerel and a spicy cheese layer.

The spicy cheese appetizer is very popular, so why not use it as one of the salad ingredients, especially since it is quick and easy to prepare. If you are preparing a salad with mackerel for a festive table, then take care of a spectacular serving.

It can be a beautiful salad bowl, a fancy glass or a mackerel salad laid out on a dish using a round or square shape.

• 1 onion;
• 200 g canned mackerel;
• 50 g of hard cheese;
• 2 chicken eggs;
• 1 potato (large);
• 1 clove of garlic;
• 50 ml of mayonnaise;
• 1 small onion;
• 1 small beet;
• viburnum berries for decoration.

Preparing canned mackerel salad:

Peel a small onion and chop finely. So that the onion does not taste bitter in the salad, scald it with boiling water or marinate it in vinegar for 20-30 minutes.

Open a jar of canned mackerel, remove and mash with a fork on a saucer.

Hard cheese should be grated on a coarse or fine grater.

Boil chicken eggs in salted water, then cool in cold water and remove the shell. Grate the whites together with the yolks on a fine or coarse grater.

Potatoes also boil, peel and grate on a coarse grater.

Now make a spicy cheese mass. To do this, mix grated eggs, grated cheese, mayonnaise in a deep bowl.

Also add garlic here, which was passed through a special press in advance or finely chopped. Mix everything.

Place a special ring for salads on a saucer, put grated potatoes in the first layer. Tamp and make a mayonnaise net.

Now lay out the pieces of canned mackerel, smooth this layer. Mayonnaise mesh is not needed here.

Put onion pieces on the fish. Mayonnaise is no longer needed.

Mimosa salad with tuna is also a very tasty fish dish.

Now make a thick layer of spicy cheese mass, smooth it out.

Peel the boiled beets and cut into slices.

Carefully arrange the beets on top of the lettuce.

Then carefully remove the ring. Finish off your canned mackerel salad with cranberries or a sprig of fresh herbs. Let the salad sit for about an hour before serving.

Enjoy your meal!

Festive salad with canned mackerel. Daisies. Recipe with step by step photos

I liked the soup, but it turned out to be very thick (I did it as in the recipe). Therefore, you either need more water or less barley.

I baked pancakes for breakfast for children according to your recipe! turned out to be openwork, delicate, with holes like mom's in childhood! children do not eat sour cream, but with cherry jam the idea is super! tastes like thick yogurt. the kids didn't even suspect my scam!

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Cooking recipe Canned mackerel salad with photo

Personal impressions about the recipe:

You will be surprised by the tenderness and lightness of canned mackerel salad!
When I made this salad, I was wondering how it would taste. Because only Mimosa salad was prepared from canned mackerel.

In addition, I thought about how cucumber and sweet and sour apple would be combined. There were no doubts in vain, as the salad turned out to be light and tender. The apple gave a pleasant sourness, and the taste of the cucumber was barely noticeable.

I really liked the canned mackerel salad, cook it for you too!

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ingredients for 4 servings or - the number of products for the servings you need will be calculated automatically!’>

This problem has been solved: click on the phrase "Change the composition of the recipe" and in the window that opens, replace high-calorie foods with low-calorie ones (or vice versa). You can replace any ingredients - both by name and quantity, you can remove them and add new ones. All changes will be visible only to you. .

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Ingredients. Eggs and carrots are boiled in advance.

Step 2:

Apples and carrots are peeled, eggs are shelled - we separate the proteins and yolks. We rub separately on a coarse grater - apples, carrots, cucumber and squirrels.

Step 3:

Grate hard cheese and egg yolks on a fine grater.

Step 4:

We open a can of canned mackerel and drain the oil from it, and also remove the black peppercorns, if any. Now knead the mackerel well with a fork.

Step 5:

In a separate bowl, mix mayonnaise with sour cream.

Step 6:

Let's start layering. you can put a paper ring on a flat dish or lay out layers in a deep salad bowl. 1st layer carrots, coat with sour cream and mayonnaise mixture.

Step 7:

2nd layer - canned mackerel, coat with sour cream and mayonnaise mixture.

Step 8:

3rd layer - egg whites, coat with sour cream-mayonnaise mixture.

Step 9:

4th layer - apples, coat with sour cream and mayonnaise mixture.

Step 10:

5th layer - hard cheese, coat with sour cream and mayonnaise mixture.

Step 11:

6th layer - cucumbers, coat with sour cream and mayonnaise mixture.

Step 12:

7th layer - egg yolks.

Step 13:

Remove the paper ring. During this time, some vegetables may give juice, and mackerel oil will appear, tilt the dish slightly and remove excess liquid with a spoon.

Step 14:

Let's start decorating the salad. I cut the carrots in half lengthwise.

We put one half flat side down and thinly cut with a knife obliquely, leaving 0.5 mm from the edge.

Step 15:

We put the carrots in the middle of the salad and gently unfold with a fan. Cut the second half of the carrot into semicircular slices.

Visually divide the salad into 4 segments and lay out 4 slices of carrots around the edges, and the remaining slices around the salad along the bottom of the dish.

Step 16:

We cut the green onions obliquely, we get leaves, we decorate the edges of the salad with them. We also put green onion strips in a carrot fan.

Salad ready! Enjoy your meal!

What drinks to drink with:

With any drink.

Neskushal.ru - for lovers of cooking

canned mackerel salad

This canned mackerel salad with fresh vegetables is very healthy. Each ingredient will give a lot of minerals and vitamins. For example, cabbage is rich in selenium, which slows down cell aging, and fiber.

It is a good source of vitamins C and E. They call it vitamin coleslaw for a reason. Carrots, onions, basil, lemon and olive oil will also take care of your health. And canned mackerel is rich in calcium, they are nutritious and are considered a dietary product that is used quite often in cooking.

Try this fabulously delicious salad, the recipe of which is simple.

And from healthy vegetables you can cook salads:

• from fresh cabbage
• from cabbage with carrots
• more from cabbage

Products:

• mackerel, canned - 400 grams
• carrots - 2-3
• white cabbage - 200 grams
• onion - 1
• parsley - 3-4 stalks
• basil, leaves - 10

Refueling:

• olive oil - 5 tbsp. spoons
• garlic - 2-3 cloves
• mayonnaise - 2 tbsp. spoons
• salt and lemon juice - to your taste

Cooking:

Peel the carrots, wash and grate into long strips.

Onion, peeled and washed, cut into half rings, preferably thin.

Cut the cabbage also thinly with a knife or a special grater (shredder).

Wash parsley and basil. Tear the parsley into small pieces, reserving some for garnish.

Basil leaves, if small, can be left whole, but large ones can also be torn.

Squeeze garlic through a press into mayonnaise.

Open a jar of mackerel, put the pieces in a bowl (do not pour out the liquid) and mash them with a fork.

add carrots, onions, cabbage, greens to mackerel. Salt, season with mayonnaise and oil. Add lemon juice and mackerel sauce.

Mix everything well. Put in a large salad bowl or on a dish, decorate the dish with basil leaves, parsley, onion half rings and lemon slices.

200 g cold smoked mackerel
1 jar pickled champignons
1/2 can of corn
4 eggs
mustard
olive or sunflower oil
mayonnaise

Cooking Mackerel Salad

Cut mackerel and eggs, add marinated champignons and corn.
Fill with mayonnaise.
Or the second option:
Grind the egg yolks with mustard and vegetable oil, add a spoonful of mayonnaise and season the salad with this sauce.

We start cooking a simple dish called: Salad with canned mackerel or smoked mackerel

Canned Mackerel Salad or Smoked Mackerel Salad is a simple and delicious recipe that is very easy to make. We wash the onion under cold water and cut off the rhizomes from it. Shake off a bunch of onion to remove excess moisture and finely chop it.

Transfer the chopped onion to a separate bowl.

Wash potatoes and carrots thoroughly, put them in a saucepan, pour cold water. We put the pan with vegetables on the stove and bring the water in it to a boil. When the water boils, reduce the heat and cook the vegetables for twenty-five minutes until they are soft.

Then drain the water from the boiled vegetables and leave them to cool.

We clean smoked mackerel from the skin, ridge and small bones.

Put the two halves of the peeled mackerel on a cutting board and cut them into fairly small cubes.

Peel potatoes and carrots. Next, on a cutting board, cut the vegetables into small cubes, about half a centimeter.

We shift the chopped carrots and potatoes into a bowl with green onions and chopped mackerel.

Add 67% fat mayonnaise to a bowl with chopped products, salt, pepper and mix thoroughly until smooth. Then we cover the bowl with cling film and put it in the refrigerator for 2-12 hours so that the dish is infused and soaked.

Canned mackerel salad (with smoked mackerel) is served chilled as an appetizer or main course. It is transferred to salad bowls, decorated with finely chopped greens.

This dish is served with fresh bread or toast. White semi-dry wines, various juices are suitable for a salad with smoked mackerel.

Well, here is our delicious homemade:Salad with canned mackerel or smoked mackerel- ready!

Mackerel salads

Boiled Mackerel Salad

Boiled Mackerel Salad- An interesting and unusual, tasty, nutritious and healthy salad cake will be a great addition to the menu of a festive table or an everyday feast. Even the most inexperienced chef can prepare a salad of boiled mackerel, and the result will satisfy almost all the needs of lovers of delicious holiday food.

Ingredients:

• 600-700 grams of fresh-frozen mackerel;
• 500-600 grams of potatoes;
• 2-3 pcs. medium sized carrots;
• 2-3 small red onions;
• 1-2 bunches of leafy green lettuce;
• 1-2 bunches of fresh dill and parsley;
• 3-4 st. l. olive or sunflower oil;
• 3-4 bay leaves;
• 5-6 black peppercorns;
• mayonnaise "Provencal";
• salt, ground black pepper, other spices - at the discretion of the cook.

How to cook Mackerel Salad:

1. First of all, you should prepare the fish: cut off the head, cut the abdomen, get rid of the insides, then rinse under running cold running water and cut into several pieces, which must be boiled in slightly salted boiling water, adding chopped onion, a few bay leaves, a couple of black peppercorns, a few pinches of salt and other spices at your discretion.

2. Boil the fish for 15-20 minutes, then remove from the pan, cool, separate from the skin and bones and divide into small pieces.

3. Rinse several large potato tubers thoroughly and boil in lightly salted water in their uniforms until fully cooked, then remove from the pan, cool, peel and cut into small cubes.

4. Rinse a few fresh carrots under running warm running water and boil in the same water where the potatoes were boiled until fully cooked, then remove, cool and cut into cubes commensurate with potatoes.

5. Peel a few small heads of red onion, cut into small pieces, then fry the onion in a preheated pan in a small amount of vegetable oil until it acquires a characteristic golden hue and a pleasant aroma, then, using a slotted spoon, put the onion on paper towel to soak up excess oil.

6. Spread the salad in a shallow bowl with vertical sides in a certain sequence. Before you start laying out the salad, the sides of the bowl must be greased with vegetable oil, then put a layer of boiled mackerel, a layer of mayonnaise.

The second layer is laid out boiled carrots, again a layer of "Provencal", the third layer consists of chopped fried onions.

7. After the onion, it is necessary to apply a layer of mayonnaise, on which put boiled potatoes and mayonnaise, and then repeat the procedure until all the ingredients are finished. Leave the finished salad for several hours to infuse in the refrigerator.

8. Before serving, cover the salad bowl with a large flat plate, quickly turn over and remove, decorate the finished salad with whole parsley leaves and dill sprigs. An interesting, unusual, tasty and nutritious cake-salad with mackerel is ready!

Vegetable salad with mackerel

Vegetable salad with mackerel is a light and tasty salad that does not require any special culinary delights. To prepare it, we need: cabbage, tomatoes, cucumbers, green onions, parsley, garlic, canned mackerel in oil, lemon, sauces (soy and tartar), vegetable oil, salt and pepper.

Ingredients:

• 150 grams of white cabbage;
• 1 ripe tomato;
• 1 fresh cucumber;
• 1 bunch of young green onions;
• 1 bunch of greens (dill, parsley);
• 1 can of mackerel in oil;
• 2-3 tablespoons of vegetable oil;
• 1-2 cloves of garlic;
• ½ lemon;
• tartar sauce;
• 2-3 tablespoons of soy sauce;
• freshly ground pepper;
• salt.

How to cook Mackerel Vegetable Salad:

1. Wash and chop the cabbage. Season the shredded cabbage with salt and press a little with your hands so that it gives juice.

Put in a salad bowl.

2. Wash the fresh cucumber, cut into quarters of the same size and put on the cabbage.

3. Wash a ripe tomato, cut into small slices and put in a salad bowl with cabbage and cucumbers.

4. Cut green onions into small circles and send to a salad bowl. Do the same procedure with greens.

5. Peel the garlic, finely chop and put to all vegetables.

6. Remove the mackerel in oil from the jar, mash or cut into small pieces and put them on the vegetables.

7. To prepare a dressing for a vegetable salad with mackerel, squeeze the juice of half a lemon into a small container, adding tartar sauce.

8. To the resulting mixture, add 1-2 tablespoons of vegetable oil and soy sauce, as well as salt and pepper.

9. Mix the resulting dressing intensively and add to the salad. Mix the finished dish thoroughly.

Serve a vegetable salad with mackerel, preferably cold, spreading it into small salad bowls and garnishing with parsley leaves.

Canned Mackerel Salad

Canned mackerel salad is quite easy and quick to prepare, salad ingredients can be found in the kitchen of any housewife. Mackerel will give an interesting taste to the salad, and due to potatoes and eggs, it will turn out to be very satisfying and tasty.

Since the salad is stacked in layers, you can serve it either on a regular flat plate or in a transparent deep salad bowl.

Ingredients:

• mackerel - 1 can (canned, in oil);
• potatoes, medium size - 3 pieces;
• chicken egg - 3 pieces;
• hard cheese - 150 grams;
• onion - 1 piece;
• mayonnaise.

How to make Canned Mackerel Salad:

1. Boil potatoes for 15-20 minutes until cooked, then grate on a coarse grater;

2. grate the cheese on a coarse grater;

3. Boil the eggs and chop finely, cut the yolks and whites separately;

4. it is advisable to soak the onion in a cup of hot water for 10-15 minutes so that it does not taste bitter, then squeeze it out of the water on a dry napkin, finely chop;

5. Thoroughly mash the mackerel with a fork, first you need to drain the liquid from the jar.

Lay the layers for the salad in the following sequence:
1. A layer of potatoes.
2. A layer of mackerel.
3. A layer of onions.
4. A layer of egg whites.
5. A layer of egg yolks.
6. A layer of cheese.

6. Each layer must be coated with mayonnaise.

On top of the salad, you can decorate with a sprig of greens, such as parsley or dill.

Salad with salted mackerel

Salad with salted mackerel is somewhat similar to herring "under a fur coat." Salad with mackerel is different in that it is much easier to prepare, it does not need to be layered.

Ingredients:

• salted mackerel, medium size - 1 piece;
• potatoes - 3 pieces;
• beets - 2 pieces;
• celery stalk, preferably large - 1 piece;
• leaf lettuce - 1 head;
• mayonnaise - 2 tablespoons;
• sour cream (fat content 10-15%) or natural yogurt - 3 tablespoons;
• horseradish sauce - ½ teaspoon;
• salt, pepper, coriander to taste.

How to make Salted Mackerel Salad:

1. Peel the mackerel from skin and bones, butcher, cut into small pieces;

2. Boil potatoes for 15-20 minutes until cooked, finely chop;

3. Boil the beets for 30-45 minutes until cooked, finely chop;

4. cut the stalk of celery into strips;

5. Tear the salad with your hands into small slices.

We mix all the ingredients together, while adding mayonnaise, sour cream and horseradish sauce. It is necessary to leave the ingredients to infuse for 40-50 minutes, so that everything is thoroughly soaked.

Then we put lettuce leaves on a flat plate, and put the main mass on top.
Enjoy your meal!

Mackerel salad prepared by Maria Volkova

Canned Mackerel Salad

Canned mackerel salad is a real find for many housewives. It is prepared quickly, but it turns out very elegant, tasty and satisfying.

Canned Mackerel Salad with Egg

• canned mackerel - 1 can;
• rice - 1 tbsp.;
• egg - 4 pcs.;
• Bulgarian red pepper - 1 pc.;
• mayonnaise - 3 tbsp. spoons;
• spices;
• dried garlic - a pinch;
• fresh greens.

Pour water into a saucepan, add salt to it, boil, pour rice gently and cook it until tender. In the meantime, open the canned mackerel, put everything in a bowl and knead the fish with a fork.

Pour the cooked rice into a bowl and leave to cool. Cut sweet pepper, remove seeds and cut into cubes. We put rice in a bowl with the fish, season with mayonnaise, throw spices and red pepper.

Boil the eggs, peel, chop into cubes and add to the canned mackerel salad with rice. Mix it well and decorate with fresh herbs.

Mackerel salad in tomato sauce

• canned mackerel in tomato - 1 can;
• onion - 1 pc.;
• carrots - 1 pc.;
• boiled egg - 3 pcs.;
• spices;
• mayonnaise;
• canned peas - 200 g.

Place the mackerel in a bowl and mash with a fork. We clean the onion and carrot, chop and sauté in oil. Then spread the salad in layers, spreading each with mayonnaise.

So, first we put the fish, then we distribute the fried vegetables and sprinkle with canned green peas on top. Decorate the salad with grated eggs and serve.

Mimosa salad with mackerel

• canned mackerel - 250 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 2 pcs.;
• cheese - 130 g;
• egg - 3 pcs.;
• mayonnaise;
• sea ​​salt.

Put the fish in a bowl and chop with a fork. Wash potatoes and carrots and boil in their skins, adding salt to the water. Separately, in a ladle, boil hard-boiled chicken eggs, and then cool them and clean them.

We process the onion, chop finely with a knife and pour boiling water for 5 minutes so that all the bitterness comes out. Now we take a wide plate, spread the mackerel in an even layer and sprinkle it with onions. Next, rub the peeled potatoes on a small grater, coat with mayonnaise and distribute the carrots.

Grind the egg white in the same way and lay it on top of the vegetables. Lubricate again with a thin layer of mayonnaise and sprinkle the salad with grated cheese.

We put it in the refrigerator, and before serving, decorate with chopped yolk and parsley.

Salad with canned mackerel

Fish salad, a kind of appetizer. Two in one.

Very easy to cook and delicious to eat Ah, I haven't photographed the delicious chicken hams that I baked for the holiday. But on such days, to be honest, there is not enough time for a photo.

I want to draw the euphoria of the holiday, enjoy every minute, stretch it out. But I will definitely cook chicken in this way, there is a very interesting marinade.

I like it. And my husband shared the salad recipe.

Cooking is not the first time and always flies away imperceptibly with appetite.

• 1.5 2 jars of canned mackerel (I have one jar of 240 g);
• 3 boiled eggs;
• mayonnaise;
• onions 14;
• salt.

Boil the eggs, grate on a fine grater nozzle or cut into cubes (very finely). Add mackerel to them, salt to taste. Finely chop the onion or grate it, but the onion should not be particularly heard in the salad, we take 14 onions, or half, depending on the size.

Season with mayonnaise, mix.

You can decorate with olives, or put parsley greens in a circle. Anything your imagination tells you.

New Year's Eve is a night of magic and change. New dreams, new plans, new dresses. It would not be superfluous to make a new interesting dish for the festive table, and most importantly, decorate it beautifully, since it is the design that makes the dish one hundred percent festive.

Salad with canned mackerel "Mishutka" consists of simple ingredients, but their combination is delicate and spicy at the same time. Children will especially like it, as we will decorate it in the form of a muzzle of an animal.

By the way, the statue can be absolutely anything - a monkey, a dog, a kitten - as your fantasy tells you.

Mackerel Salad Ingredients

• Canned mackerel fish;
• Boiled potatoes;
• boiled eggs;
• Green apples;
• Mayonnaise;
• A few olives (for decoration).

Description of the cooking process

The statue of Mishutka consists of a head and ears. We will lay out the salad in layers on a round flat plate, and in order for the muzzle to turn out round, we will cut out a foil stencil and close it with that part of the dishes that will remain clean.

Boil potatoes and eggs.

While they are cooking, prepare the fish. Open the jar, select bones that are too large, chop the contents with a fork.

Oil can be left so that the mackerel is not too dry.

We lay the first layer - fish, but not all (we will leave a little of each prepared ingredient on the ears).

Lightly grease with mayonnaise.

When the eggs are cooked, they should be cooled, peeled and separated from the whites of the yolks.

We grind proteins and yolks into different dishes, as well as boiled potatoes on a coarse grater.
Note: prepared ingredients should not be left in the air for a long time in an uncovered dish, as they dry out, losing moisture.

The second layer of lettuce is the yolks. If it turns out dry, you can add mayonnaise.

The third layer is grated apples without peel. In order for them not to darken, it is not necessary to rub them in advance.

After the apples, lay out the grated potatoes on a plate. Lubricate with mayonnaise.

Mayonnaise is carefully distributed over the entire area and height of the salad.
The last layer is grated proteins. They should lie down magnificently, airily, like flakes of snow.

On the vacated place, we will form round ears in layers in the same order.

For decoration, we use olives (eyes and nose) and the remaining products: from potatoes, mayonnaise and yolk we make out the front of the muzzle.

Salad with canned mackerel is ready! If you let it stand in the refrigerator for a few hours before serving, it will turn out to be more saturated.

This delicious and original dish is sure to become a favorite in your family.

The most interesting news!

Ingredients:

• 600-700 grams of fresh-frozen mackerel;
• 500-600 grams of potatoes;
• 2-3 pcs. medium sized carrots;
• 2-3 small red onions;
• 1-2 bunches of leafy green lettuce;
• 1-2 bunches of fresh dill and parsley;
• 3-4 st. l. olive or sunflower oil;
• 3-4 bay leaves;
• 5-6 black peppercorns;
• mayonnaise "Provencal";
• salt, ground black pepper, other spices - at the discretion of the cook.

Recipe:

2. Boil the fish for 15-20 minutes, then remove from the pan, cool, separate from the skin and bones and divide into small pieces.

3. Rinse several large potato tubers thoroughly and boil in lightly salted water in their uniforms until fully cooked, then remove from the pan, cool, peel and cut into small cubes.

4. Rinse a few fresh carrots under running warm running water and boil in the same water where the potatoes were boiled until fully cooked, then remove, cool and cut into cubes commensurate with potatoes.

5. Peel a few small heads of red onion, cut into small pieces, then fry the onion in a preheated pan in a small amount of vegetable oil until it acquires a characteristic golden hue and a pleasant aroma, then, using a slotted spoon, put the onion on paper towel to soak up excess oil.

6. Spread the salad in a shallow bowl with vertical sides in a certain sequence. Before you start laying out the salad, the sides of the bowl must be greased with vegetable oil, then put a layer of boiled mackerel, a layer of mayonnaise. The second layer is laid out boiled carrots, again a layer of "Provencal", the third layer consists of chopped fried onions.

7. After the onion, it is necessary to apply a layer of mayonnaise, on which put boiled potatoes and mayonnaise, and then repeat the procedure until all the ingredients are finished. Leave the finished salad for several hours to infuse in the refrigerator.

8. Before serving, cover the salad bowl with a large flat plate, quickly turn over and remove, decorate the finished salad with whole parsley leaves and dill sprigs. An interesting, unusual, tasty and nutritious cake-salad with mackerel is ready!

Vegetable salad with mackerel

Ingredients:

• 150 grams of white cabbage;
• 1 ripe tomato;
• 1 fresh cucumber;
• 1 bunch of young green onions;
• 1 bunch of greens (dill, parsley);
• 1 can of mackerel in oil;
• 2-3 tablespoons of vegetable oil;
• 1-2 cloves of garlic;
• ½ lemon;
• tartar sauce;
• 2-3 tablespoons of soy sauce;
• freshly ground pepper;
• salt.

Step by step recipe:

2. Wash the fresh cucumber, cut into quarters of the same size and put on the cabbage.

3. Wash a ripe tomato, cut into small slices and put in a salad bowl with cabbage and cucumbers.

4. Cut green onions into small circles and send to a salad bowl. Do the same procedure with greens.

5. Peel the garlic, finely chop and put to all vegetables.

6. Remove the mackerel in oil from the jar, mash or cut into small pieces and put them on the vegetables.

7. To prepare a dressing for a vegetable salad with mackerel, squeeze the juice of half a lemon into a small container, adding tartar sauce.

8. To the resulting mixture, add 1-2 tablespoons of vegetable oil and soy sauce, as well as salt and pepper.

9. Mix the resulting dressing intensively and add to the salad. Mix the finished dish thoroughly.

Serve a vegetable salad with mackerel, preferably cold, spreading it into small salad bowls and garnishing with parsley leaves.

Canned Mackerel Salad

Ingredients:

• mackerel - 1 can (canned, in oil);
• potatoes, medium size - 3 pieces;
• chicken egg - 3 pieces;
• hard cheese - 150 grams;
• onion - 1 piece;
• mayonnaise.

Recipe:

2. grate the cheese on a coarse grater;

3. Boil the eggs and chop finely, cut the yolks and whites separately;

4. it is advisable to soak the onion in a cup of hot water for 10-15 minutes so that it does not taste bitter, then squeeze it out of the water on a dry napkin, finely chop;

5. Thoroughly mash the mackerel with a fork, first you need to drain the liquid from the jar.

Lay the layers for the salad in the following sequence:
1. A layer of potatoes.
2. A layer of mackerel.
3. A layer of onions.
4. A layer of egg whites.
5. A layer of egg yolks.
6. A layer of cheese.

6. Each layer must be coated with mayonnaise.

On top of the salad, you can decorate with a sprig of greens, such as parsley or dill.

Salad with salted mackerel

Ingredients:

• salted mackerel, medium size - 1 piece;
• potatoes - 3 pieces;
• beets - 2 pieces;
• celery stalk, preferably large - 1 piece;
• leaf lettuce - 1 head;
• mayonnaise - 2 tablespoons;
• sour cream (fat content 10-15%) or natural yogurt - 3 tablespoons;
• horseradish sauce - ½ teaspoon;
• salt, pepper, coriander to taste.

Recipe:

2. Boil potatoes for 15-20 minutes until cooked, finely chop;

3. Boil the beets for 30-45 minutes until cooked, finely chop;

4. cut the stalk of celery into strips;

5. Tear the salad with your hands into small slices.

We mix all the ingredients together, while adding mayonnaise, sour cream and horseradish sauce. It is necessary to leave the ingredients to infuse for 40-50 minutes, so that everything is thoroughly soaked. Then we put lettuce leaves on a flat plate, and put the main mass on top.
Enjoy your meal!

I offer you a tasty and hearty canned mackerel salad with apple, rice and eggs.

I advise you to take an apple sour or sweet and sour, mayonnaise can be replaced with sour cream or yogurt.

The salad is not wet, so it can be laid out in tartlets, which will look very advantageous on the festive table.

To prepare a salad with canned mackerel, we will prepare the products according to the list.

Boil rice in salted water. Drain the water, rinse the rice and put it in a bowl.

Finely chop the onion, fry until golden in sunflower oil. We send it to a bowl of rice.

Drain the oil from the jar of fish, cut the fish into pieces, put in a bowl.

There we also send eggs cut into small cubes.

Peel the apple, cut into small cubes, put in a bowl and sprinkle with lemon juice.

Season with mayonnaise and pepper. Salt if necessary. I did not add salt: salted rice and lemon juice were enough.

We mix. Canned mackerel salad is ready.

We serve right away. I served in glasses with 2 tablespoons of lettuce followed by chopped green onions.

Enjoy your meal!