Canned salad - quick and tasty. Canned fish salad - a delicious echo of the Soviet era

Sooner or later, the time comes, and each of us comes to mind to cook some salads with fish. Fish salad recipes use fish in almost any form. Cooking canned fish salad, smoked fish salad, red fish salad, hot smoked fish salad, boiled fish salad, salted fish salad. If you want to cook some kind of fish salad recipe, the main thing is to stock up on fish, no matter what. Of course, a red fish salad will be tastier than a boiled fish salad. Pink salmon fish salad is a real delicacy. It, like any other red fish salad, can be prepared in different ways. Red fish salad is a win-win recipe. They make a salad with red fish and tomatoes, a salad with red fish and shrimp, a salad with red fish and cheese, a Neptune salad with red fish. More often than others, they prepare a salad of salted red fish, because it is already ready to eat. Sliced ​​red fish fillets will help decorate your fish salad beautifully. This is another argument to prepare such salads. Recipes with photos with red fish will help you make sure of this.

Of course, not everyone can afford to eat red fish every day. However, try making a more affordable cod fish salad and you won't go wrong. Cod is a very tasty fish, you can cook fish salad with potatoes, salad with fish and rice with it. Finally, the most popular fish salad recipes are canned fish salad recipes. Salad with canned fish is usually prepared with sea fish - tuna, sardines, sardinella, mackerel. Salad from canned sea fish is more useful than from the river. And of course sea fish is tastier. Salad with canned fish - the recipe is simple. I prepared the ingredients for the salad, opened a jar of preserves, mixed everything, and you're done. For such fish salad different vegetables can be used Fish is best paired with rice and potatoes. Therefore, they often prepare a salad with rice and canned fish, a salad of canned fish with potatoes.

A very original dish of Korean cuisine is hye fish salad. This fish salad recipe uses fish cooked in a special way: it is marinated and poured with hot vegetable oil. And, of course, soy sauce. This fish salad is served with rice. And here is another popular fish salad, a recipe for fish salad under a fur coat - the recipe is traditionally Russian. To learn how to prepare this delicious salad, you'd better watch how it's made. To do this, look at the step-by-step instructions with the headings fish salads with photos, fish salads with photos, salads, fish recipes with photos.

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

Canned fish salad: what could be easier?

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

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

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

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

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

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

• Carrot;
• Fish.

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

Traditional tandem: canned fish and potatoes

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

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

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

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

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

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

Canned saury fish salad with rice

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

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

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

Eggs should also be boiled.

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

Add rice.

We rub the cheese and spread it after the rice.

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

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

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

Eggs are one of the most popular ingredients in many salads. To create a simple canned fish salad with an egg, you will need:

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

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

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

Grate the melted cheese and gently mix all the ingredients. Add mayonnaise and, if desired, salt and pepper.

- This is a delicious, dietary dish that can be prepared even for babies.

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

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

Mimosa salad with canned fish: a classic recipe

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

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

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

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

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

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

We decorate with greenery.

Salad of saury and vegetables

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

The main components of this salad are:

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

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

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

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

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

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

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

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

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

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

Bon appetit!

Each of us knows what canned fish is and from time to time comes across them when cooking. Someone very rarely, several times a year, used canned food during a hike or travel. Someone uses canned fish quite often and cooks 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, with great taste and satiety.

The fact is that canned fish is carefully pitted and, having opened canned fish, you get a ready-made tasty fish. The second important point is that canned fish does not lose its useful qualities and properties, but this is only the fish that is canned in its own juice or in tomato. But fish canned in oil is better not to be eaten and not used to make a salad. Such fish is very oily, and many manufacturers use low-quality, poorly refined oil.

Salad with canned fish - preparing food and dishes

For a salad with canned fish, it is better to use tuna canned in its own juice. This fish is the most useful of all varieties 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 refrain from using sprats and other fish canned in oil.

How to serve a 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 spread it in a deep bowl. Mixed salad can be served on flat dishes. If you decide to serve the salad in portions, then use bowls or martin bowls, such a serving looks very festive and unusual.

What dishes to prepare before cooking? 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.

Salad recipes with canned fish:

Recipe 1: Canned Fish Salad

When to cook 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. Salad preparation time will take 15-20 minutes.

Required Ingredients:

• Egg 3 pieces
• Onion 1 piece
• 200 grams hard cheese
• Vinegar 2 tablespoons, water 1 tablespoon, 1 teaspoon sugar for marinade
• Mayonnaise and sour cream for impregnation of salad
• Walnut 50 grams
• For decoration: 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, 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, mix vinegar, water and sugar. Drain the marinade after 10 minutes.

Cheese must be grated on a coarse grater.

Chop the walnut with a knife.

Open canned fish, chop 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.

Now the salad can be laid out. Put the egg white in the first layer, grease it with impregnation, then put the fish on the protein. Lubricate the fish with sauce, put pickled onions on the fish, top with egg yolk, dressing, hard cheese. Grease the cheese well with impregnation, sprinkle with nuts and garnish with parsley. 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, will be a salad with canned fish and carrots. For this dish, you can use both boiled carrots and Korean-style carrots. In the second case, the salad will turn out to be more spicy and piquant. Salad with canned fish with carrots is best laid out in layers. Before serving, let the dish brew for an hour in a cold place, so it will turn out much juicier.

Required Ingredients:

• Canned tuna 300 grams
• 2 medium size potatoes
• Carrot in Korean 150 grams
• Egg 3 pieces
• Cheese 200 grams processed (2 pieces)
• Mayonnaise and sour cream for dressing in a ratio of one to one

Cooking method:

Canned fish must be opened, juice drained, fish mashed with a fork.

Potatoes need to be boiled in their skins, cool, peel, grate

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

Grate melted cheese on a coarse grater.

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

To soak the layers of lettuce, mix mayonnaise with sour cream in a ratio of one to one.

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 potatoes, soak with dressing. Then lay out the Korean-style carrots, dressing, egg, dressing and melted cheese. Garnish the dish with chopped parsley.

Recipe 3: Salad with canned fish and rice

The satiety of any dish can be increased by adding cereals to it. Prepare 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
• Rice parboiled polished long-grain 100 grams
• Fresh carrots 3 pieces
• 300 grams hard cheese
• Mayonnaise and sour cream for soaking lettuce layers
• Egg 3 pieces
• For decoration: fresh parsley

Cooking method:

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

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

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

Boil 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.

Layer salad with canned fish and rice.

The first layer is rice, soak it with 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 vermicelli

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

Required Ingredients:

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

Cooking method:

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

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

Wash cherry tomatoes and cut into quarters.

Also wash the lettuce and tear it coarsely with your hands.

Cheese grate on a coarse grater.

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

Connect the components of the dish, enter the dressing. Before serving the salad, give an hour and a half to soak, then the salad with canned fish and vermicelli 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 its own juice.

Required Ingredients:

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

Cooking method:

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

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

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

Wash cherry tomatoes and cut each in half.

Grate Parmesan on the finest grater.

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

Mix the dressing and all the ingredients of the salad, except for the parmesan, mix. Sprinkle the salad with cheese before serving.

Salad with canned fish - secrets and tips from the best chefs

Whether mixed or layered, this fish salad is much tastier if you let it soak in the fridge before serving.

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

You will need to get:

• 6 hard-boiled eggs
• jar of canned fish
• bulb
• 90 g hard cheese
• 90 g butter

The bottom of the plate is lined with lettuce leaves, which serve as the basis for placing the lettuce mass. We give it the desired shape, sprinkle the top with sumac and decorate with greens, and spread the cucumber pulp in a circle. It turns out the salad is quite juicy,. It can also be wrapped with a slice of cucumber in lettuce leaves to serve as an appetizer.

Salad "Dandelion" with canned fish

You will need to get:

• 4 boiled eggs
• a can of canned fish from herring, saury, sardine, mackerel
• onion bulb
• 290 g of any crackers
• mayonnaise

To form the 1st layer, it is necessary to make a mayonnaise mesh on a flat dish, and pour purchased or on its bottom. In its thickness, the layer of crackers should be 1.5 cm. Then again there is a dense mesh of mayonnaise.

In order to complete the 2nd layer, you need to start kneading canned fish along with the liquid, and supplement the mass with finely chopped onions. After mixing the products, we spread them on crackers, and again we are engaged in the manufacture of a dense mayonnaise mesh.

Next, make the 3rd layer of grated egg whites and a layer of mayonnaise. To decorate the surface of the dish, we use the yolk and the desired variety of greens. The yolk should crumble. A delicious salad of this kind is prepared quickly!

Salad with olives, rice and tuna

You will need to get:

• a glass of rice
• a can of canned tuna in oil
• 145 g olives, pitted
• a couple of sweet peppers
• a spoonful of vegetable oil
• salt, ground pepper and lemon juice
  a couple of tomatoes
• three pickled cucumbers.

We are engaged, and after that - we drain the water, cool the rice and add to this mass, pepper chopped in the form of straws, and cucumbers cut into circles. For salad dressing we use vegetable oil, salt, ground pepper and lemon juice.

salmon salad

You will need to get:

• 4 boiled eggs
• 90 g apples
• 210 g potatoes
• 90 g onion
• 90 g mayonnaise
• greenery
• a can of canned salmon.

Coarsely rub the boiled and chilled eggs, and knead the fish eggs with a fork. Cooked potatoes after cooling are cut into small cubes. We subject it to grinding, from which the core and skin were previously removed (a little needs to be left for decoration). Chop the onion in the form of rings. After mixing the products, we fill them with mayonnaise. For the purpose of decorating the salad, we use dill or parsley and apple slices.

Rice salad with cod liver

You will need to get:

• canned cod liver
• 190 g rice
• 4 tomatoes
• 210 g onion
• 3 boiled eggs
• 90 g canned green peas
• 3 pickles
• parsley or dill
• ground pepper and salt
• 70 g leaf lettuce.

We boil washed rice in salted water, the amount of which exceeds 6 times the volume of cereals. Then let the rice drain by placing it in a colander. We give the tomatoes and onions the shape of thin rings, cut into strips lettuce leaves and slices - cucumbers. Finely chop the eggs. We supplement with rice and chopped vegetables. We add pepper, chopped greens, salt, liquid from canned food, and carefully mix the products. Lay the salad on a platter. For decoration, we use lettuce leaves, egg slices and tomato slices.

Salad with tuna and canned fish

You will need to get:

• 260 g vermicelli
• 2 celery stalks
• 4 tomatoes
• bulb
• 11 olives
• 11 stuffed olives
• sweet red pepper pod
• 130 g canned fish
• 4 branches of basil
• 3 spoons of olive oil
• 4 tablespoons red wine vinegar
• a pinch of white pepper
• salt.

We are engaged in 13-minute cooking of vermicelli by boiling, and then we throw it into a colander. After washing and peeling the celery, cut it into thin strips. Having carried out with boiling water, you need to remove the skin from them, remove the seeds, chop the pulp in the form of cubes.

We produce by chopping onions. The olives are pitted and chopped into thin circles. We divide the pepper in half with a knife in order to remove the core and cut its pulp into cubes. Canned fish, separated from the fill, kneaded with a fork. The basil is cut into thin pieces.

All products are mixed. For the purpose of preparing the sauce, fish filling is used, mixed with vinegar and olive oil, and also seasoned with salt and pepper. After the salad is dressed with sauce, it should be soaked within 25 minutes.

Salad with peas and cod liver

You will need to get:

• 240 g canned cod liver
• 140 g canned green peas
  a couple of eggs
• onion bulb
• 3.5 tablespoons of vegetable oil
• half a lemon
• dill and salt
• one boiled potato

Slicing cod liver is made in the form of small cubes. Finely chop the onion, yolks and potatoes. After mixing and salting the products after that, put them in a salad bowl and season with oil. To decorate the salad, lemon slices, egg whites, finely chopped, and greens are suitable.

salmon cocktail salad

You will need to get:

• 190 g canned salmon
• a couple of boiled potatoes
• 4 boiled eggs
• a couple of boiled carrots
• 160 g pitted prunes
• 90 g walnuts
• a glass of mayonnaise

We mash the fish, and rub the potatoes. Similarly, egg whites and yolks, but separately. Prunes after steaming, dry and chop in the form of straws. To lubricate each of the layers, we use mayonnaise. We use glasses to lay out all the components. It is necessary to adhere to the following order: salmon mass, then potato, next come egg whites, then carrot mass, yolk mass, and then prunes. Complete the layering process. The salad is decorated with fresh herbs before eating.

Layered salad with canned fish is one of the classic recipes of Soviet cuisine, along with Olivier and Fur Coats. In my childhood, it was prepared quite often for all kinds of holidays - birthdays, New Years, and March 8th. I still really like this dish, despite the fact that it is no longer so popular. Proponents of proper nutrition may not understand me now: this recipe for a salad with canned fish contains mayonnaise, and there is a lot of it.

And in general, the salad turns out to be very nutritious and not at all “light”: here you have cheese, and boiled potatoes, and eggs (and canned fish in oil cannot be attributed to dietary products). But ... But it turns out to be very tasty, beautiful and spectacular, as a rule, guests are always delighted with it and eat it first.

After all, sometimes you can afford to relax and eat something, albeit not so healthy, but very tasty, right? If you agree with me, then I ask you to love and favor: an incredibly tasty salad with canned fish - appetizing, bright and very cheerful!

Ingredients:

• 1 can of canned fish in oil (sardine, pink salmon, etc.);
• 120-140 g of mayonnaise;
• 0.5 bunch of green onions;
• 3 small potatoes, boiled "in uniform";
• 2 medium boiled carrots;
• 3 hard-boiled eggs;
• 1 medium-sized fresh cucumber;
• 50 g of hard cheese;
• greenery for decoration.

How to make a salad with canned fish:

We take out canned fish from the jar, trying not to capture the liquid in which the fish is located (it is most convenient to do this with a fork). Place on a plate and mash with a fork until smooth. I made a salad with canned sardines, but you can use saury, pink salmon, and any other canned fish in oil.

On a large dish, on which we will form a puff salad with canned fish (and then serve), lay out the first layer - mashed sardines.

Spread mayonnaise and finely chopped green onions on top. Actually, we will shift almost every layer with mayonnaise with onions. In total, we will need to lay out 5 layers with mayonnaise and 5 layers with onions. Therefore, at this stage, distribute the total amount of these ingredients so that they are enough for each layer.

Boil the potatoes "in uniform", cool, peel and three on a coarse grater. We spread it in a layer after canned fish (and mayonnaise with onions, of course). Top again with mayonnaise and green onions.

We also boil the carrots until cooked, cool, peel and three on a coarse grater. We act as with potatoes - lay out the next layer and cover with mayonnaise and green onions.

We clean hard-boiled eggs, separate proteins from yolks. Three whites on a coarse grater and spread after the carrots. And again, do not forget about mayonnaise with green onions.

Fresh cucumber is also three on a coarse grater and spread after the proteins. Cucumber is very juicy in itself, so do not grease it with mayonnaise. Add green onions at this stage.

Three hard cheese on a coarse grater and lay out after the cucumber. We cover this layer only with mayonnaise. Green onions should not be added so that they do not “shine through” dark spots through the next, last layer.

As you remember, we still have not covered egg yolks. We three them on a medium or fine grater - this will be our last layer in the salad.

Before serving, the salad can be decorated with herbs.