10 simple salads with canned fish

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Appetizing pairings with eggs, rice, vegetables, nuts, cheese and more.

1. Salad with canned fish, rice, eggs and onions

Ingredients

• 3 eggs;
• 100 g of rice;
• 2-3 onions;
• 1 tablespoon vegetable oil;
• 1 can of canned pink salmon in oil or other fish (240 g);
• salt to taste;
• black pepper to taste;
• mayonnaise to taste.

Preparation

Boil eggs hard-boiled for 10 minutes, rice until cooked.

Grate eggs on a coarse to medium grater, or chop with a knife. Cut the onion into small pieces. Fry in a skillet with butter over medium heat for 3-5 minutes. Cool afterwards. Mash the fish with a fork.

Place everything in a bowl. Season with salt, pepper and season with mayonnaise.

2. Salad with canned fish, cucumber, egg and green onions

Ingredients

• 3 eggs;
• 2 cucumbers;
• 50–70 g green onions;
• 200 g of canned saury in oil or other fish;
• salt to taste;
• 2 tablespoons of mayonnaise.

Preparation

Boil the eggs until tender in 10 minutes. Cool and grate on a coarse grater with cucumbers. Chop the onion. Mash canned food with a fork.

Place the fish, lightly salted cucumbers and eggs in a salad bowl or on a plate through the cooking ring. Add some mayonnaise after each layer. Sprinkle onion on top.

3. Salad with canned fish, corn and eggs

Ingredients

• 4 eggs;
• 1 onion;
• 1 can of canned saury in oil or other fish (240 g);
• 150-200 g of canned corn;
• salt to taste;
• black pepper to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Boil eggs hard-boiled for 10 minutes. Cool, cut into small pieces or grate on a coarse grater. Chop the onion. Mash canned food with a fork.

Place everything in a salad bowl along with the corn. Season with salt, pepper and season with mayonnaise.

4. Salad with canned fish, cheese and eggs

Ingredients

• 5 eggs;
• 200 g of hard cheese;
• 200 g of canned pink salmon in oil;
• 200 g of canned saury in oil;
• 1 onion;
• 200-250 g of mayonnaise.

Preparation

Boil eggs hard-boiled for 10 minutes and cool. Grate the whites on a medium grater, the yolks on a fine grater, and the cheese on a coarse grater. Mash canned food separately from each other with a fork. Finely chop the onion.

Lightly grease the bottom of the salad bowl with mayonnaise and sprinkle with half of the onion. Put the pink salmon on top, then in layers - half of the cheese and proteins, onions, saury, the remaining cheese and proteins. Grease each layer with sauce. Sprinkle with grated yolks on top.

5. Salad with canned fish, cucumbers and eggs

Ingredients

• 5 eggs;
• 3 pickled or pickled cucumbers;
• 1 small bunch of greens;
• 2 onions;
• 1-2 tablespoons of vegetable oil;
• 1 can of canned pink salmon in oil or other fish (240 g);
• salt to taste;
• black pepper to taste;
• mayonnaise to taste.

Preparation

Boil the eggs until tender. Cool and cut into small pieces with cucumbers. Chop the greens.

Cut the onion into cubes or half rings and fry with butter in a skillet over medium heat for 3-5 minutes. Cool it down.

Mash the fish with a fork. Place in a bowl with eggs, cucumbers and onions. Season with salt, pepper and season with mayonnaise.

6. Salad with canned fish, cucumbers and tomatoes

Ingredients

• 3 eggs;
• 100 g of hard cheese;
• 2 tomatoes;
• 2 cucumbers;
• 1 small bunch of lettuce
• 1 small bunch of dill;
• 1 small bunch of green onions;
• 1 can of canned pink salmon or other fish in oil (240 g);
• 3-4 tablespoons of mayonnaise;
• salt to taste.

Preparation

Hard boil the eggs for 10 minutes. Cool and grate on a coarse grater with the cheese. Cut tomatoes into small pieces, cucumbers into cubes or strips. Pick up the salad with your hands. Chop the dill and onion. Mash canned food with a fork.

Put lettuce, fish, eggs, cucumbers, tomatoes, herbs in a bowl. Grease each layer with mayonnaise or make a mesh out of it. Lightly salt the salad, onions and cucumbers. Sprinkle with cheese on top.

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7. Salad with canned fish, potatoes, carrots and pickles

Ingredients

• 3 eggs;
• 2-3 potatoes;
• 1 carrot;
• 2 pickles;
• 1 onion;
• 1 can of sprat or other canned fish in oil (200–250 g);
• mayonnaise to taste.

Preparation

Boil eggs hard-boiled for 10 minutes, potatoes and carrots until tender. Grate whites, boiled vegetables and cucumbers on a coarse grater, yolks on a fine grater. Cut the onion into small pieces. Mash the fish with a fork.

Put potatoes, fish and onions, cucumbers, proteins, carrots in layers in a salad bowl. Lubricate each layer with mayonnaise or make a mesh out of it. Sprinkle with grated yolks on top.

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8. Salad with canned fish, beets and carrots

Ingredients

• 3 potatoes;
• 3 carrots;
• 3-4 beets;
• 1 onion;
• 1-2 cloves of garlic
• 4 tablespoons olive oil
• 1 tablespoon apple cider vinegar or lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 100 g sprat.

Preparation

Boil potatoes, carrots and beets until tender. Cool and cut into small cubes.

Chop the onion. Pass the garlic through a press. Combine with oil, vinegar, soy sauce and mustard, then whisk with a blender.

Place vegetables in a bowl. Season with sauce and add sprats.

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9. Salad with canned fish, mushrooms and cheese

Ingredients

• 2 eggs;
• 60–70 g of hard cheese;
• 100 g of canned tuna in oil or other fish;
• 100 g of champignons;
• 1 small onion;
• 1 small carrot;
• 2-3 tablespoons of vegetable oil;
• salt to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Boil eggs hard-boiled for 10 minutes. Cool and cut into small pieces. Grate the cheese on a fine grater. Mash the fish with a fork. Cut the mushrooms and onions into small pieces. Grate the carrots on a fine or medium grater.

In a skillet, heat half the oil over medium heat. Fry the mushrooms for 7-10 minutes, add a little salt and put on a plate. Add the remaining oil and brown the carrots and onions for 4-5 minutes, lightly salt. Cool it down.

Put mushrooms, fish, carrots with onions and eggs in a salad bowl. Grease each layer with mayonnaise. Sprinkle with cheese on top.

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10. Salad with canned fish, apples and nuts

Ingredients

• 2 eggs;
• 100 g of cheese;
• 1 large apple;
• 200 g of canned sardines in oil;
• 2-3 tablespoons of mayonnaise.

Preparation

Hard boil the egg for 10 minutes. Cool and grate on a coarse grater with the cheese. Cut the apples into thin strips. Mash the sardines with a fork.

Layer fish, eggs, apple and cheese in a salad bowl. Lubricate each layer with mayonnaise or make a mesh out of it. Sprinkle nuts on top.

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