Salad from canned fish ov is a great way to diversify the daily and holiday menu. Snacks with canned fish are quick to prepare, have a delicate texture, pleasant taste. As the main ingredient, you can use canned own juice or pink salmon, sardine, saury or tuna in oil.

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Classic recipe for Mimosa salad

Simple salad with rice and canned fish

Salad with canned fish and rice - nutritious and hearty snack. You can serve it as a second course for lunch or dinner.

Ingredients

• canned fish in its own juice - 1 can (250 g);
• eggs 4 pcs.;
• boiled rice - 250 g;
• large cucumber - 1 pc.;
• red onion - 1 small head;
• mayonnaise - 60 g;
• lemon juice - 1 tbsp. spoon;
• salt - to taste;
• ground black pepper - to taste;
• fresh dill - 1 bunch.

How many calories?

Step by step recipe

1. Boil the eggs hard, cool, peel, grate the whites on a coarse grater and the yolks on a fine grater.
2. Chop the cucumbers into pieces with a knife. If the skin is hard, remove it first.
3. Chop the peeled onion into small cubes and pour boiling water over it to remove the bitterness.
4. Finely chop the dill with a knife.
5. Drain the liquid from the jar of fish and mash it with a fork on a plate, removing the bones.
6. Take a salad bowl with a wide, flat bottom and place rice on it, water evenly lemon juice and soak in the sauce.

• fish sprinkled with black pepper;
• cucumbers;
• protein;
• grated yolk.

Sprinkle the appetizer with chopped dill and place in the refrigerator for 2 hours.

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Lenten version of salad with beans and sardines

Cook like this hearty salad very simple. The beans included in the composition go well with canned fish, boiled vegetables and pickled cucumbers.

Ingredients

• boiled or canned beans - 1 cup;
• boiled potatoes - 1 pc.;
• tomato - 2 pcs.;
• tuna or sardine in oil - 1 pc.;
• pickled cucumber - 1 pc.;
• onion - 1 pc.;
• mayonnaise - 150 g;
• salt - to taste;
• ground black pepper - to taste.

Boiled beans are better because they are softer.

How many calories?

Step by step recipe

1. Cut potatoes, tomatoes and cucumbers into cubes.
2. Finely chop the peeled onion.
3. Place the canned fish (without liquid or bones) into a deep salad bowl and mash with a fork.
4. Add chopped vegetables, onions and beans.
5. Stir by adding salt and pepper.

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Ingredients

• boiled potatoes – 3 pcs. medium size;
• onion – 1 medium piece;
• red bell pepper - 1 pc.;
• canned fish in oil (pink salmon, salmon or tuna) – 250 g;
• garlic – 2 cloves;
• boiled eggs – 5 pcs.;
• boiled carrots – 2 pcs.;
• hard cheese – 250 g;
• mayonnaise - 150 ml.

How many calories?

Step by step recipe

1. Cleaning boiled vegetables, onions, garlic and eggs.
2. Grate the potatoes on a coarse grater and place them on a wide salad bowl with a flat bottom, soak them in mayonnaise.
3. We do the same with carrots.
4. In a blender or meat grinder we make a homogeneous mass of canned fish and onions without bones and liquid, make the next layer from them.
5. We remove the seeds from the pepper and cut it into cubes and place it on top of the fish mixture.
6. Press the garlic in a garlic press.
7. We cut eggs without shells in half, take out the yolks, beat them with mayonnaise and garlic, and then put them back into the whites.
8. In a daisy shape, place the eggs on top of the peppers, stuffed side down.
9. Three cheese on a grater. It’s better if it turns out like vermicelli, thin and elongated.
10. Coat the entire surface with pepper and eggs with mayonnaise.
11. Sprinkle the salad generously with cheese.
12. Place in the refrigerator for 2 hours.

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Salad with canned fish and carrots

This layered salad is easy to prepare and has a spicy taste.

Ingredients

• canned fish (saury, tuna, salmon or pink salmon) - 1 can (250 g);
• raw carrots - 150 g;
• boiled potatoes - 2 medium-sized pieces;
• onion (medium) - 1 pc.;
• hard cheese - 200 g;
• boiled eggs - 2 pcs.;
• mayonnaise - to taste;
• sour cream - to taste;
• odorless vegetable oil - 1.5 tbsp. spoons;
• parsley for decoration (optional).

How many calories?

Step by step recipe

1. Peel the potatoes and grate them on a coarse grater.
2. Grate the carrots on a coarse grater and fry until tender.
3. Grate the cheese, preferably in the form of short vermicelli.
4. We remove the eggs from the shell, cut the whites into cubes, and grate the yolks on a fine grater.
5. Mash the fish in a plate, draining the liquid and removing the bones.
6. Chop the peeled onion well with a knife.
7. Finely chop the parsley leaves.
8. Mix mayonnaise and sour cream 1:1.
9. Now we take a special ring for salads or a salad bowl with a wide, flat bottom and begin to lay out layers, the first of which is potatoes, smeared with mayonnaise-sour cream sauce on top.
10. Then come canned food, soaked on top with the same dressing.
11. Carrots, mayonnaise with sour cream.
12. Grated yolk without soaking.
13. Chopped protein, sauce.
14. Sprinkle with cheese.
15. On top of it - chopped parsley over the entire surface (optional).
16. Place in the refrigerator for 2 hours.

You can serve this dish for a holiday in portions, in special bowls or salad glasses.

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Salad with canned fish and vermicelli

This original version The salad has Mediterranean notes thanks to ingredients such as vermicelli, olives, spices and wine vinegar.

Ingredients

• canned tuna (salmon, pink salmon) - 1 can;
• short thin vermicelli boiled - 1/2 cup;
• thin-skinned cucumber - 6 medium-sized pieces;
• canned olives (or black olives), pitted - 1/2 jar;
• onion - small head;
• garlic - 2 cloves;
• basil, stems and leaves - a small bunch;
• oregano - bunch;
• olive oil - 3 tbsp. spoons;
• wine vinegar - 4 tbsp. spoons;
• ground black pepper - to taste;
• salt - to taste.

How many calories?

Step by step recipe

1. Cut the cucumbers into small cubes.
2. Boil the vermicelli by adding salt to the water.
3. Cut the fish without liquid and bones into pieces.
4. Cut the olives (or black olives) into thin rings.
5. Finely chop the onion into half rings.
6. Chop the garlic very finely.
7. Cut the basil and oregano.
8. Combine olive oil and garlic.
9. Place the fish, vermicelli, cucumbers, onions, olives and herbs into a salad bowl, sprinkle with pepper and add garlic oil and mix. Vermicelli should be an additive, not the main ingredient (1 part vermicelli and 3 parts cucumbers).
10. Sprinkle the appetizer with finely chopped herbs.
11. Pour vinegar evenly.
12. You can use any greenery for decoration.

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

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

The fact is that canned fish is thoroughly pitted and, when you open canned fish, you get ready-made, delicious fish. The second important point is that canned fish does not lose its useful qualities and properties, but this is exclusively the fish that is canned in its own juice or in tomato. But it is better not to eat fish canned in oil and not to use it to make salad. This fish is very fatty, and many manufacturers use low-quality, poorly purified 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 healthy of all varieties of canned fish, very tasty and juicy. Before adding fish to the salad, drain the juice and shred the fish with a fork.

Alternatively, you can also make canned fish salad with sardines. But avoid using sprats and other fish canned in oil.

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

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

Salad recipes with canned fish:

Recipe 1: Salad with canned fish

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

Required ingredients:

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

Cooking method:

Boil the egg hard (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 into cubes with a knife.

Finely chop the onion and marinate for 10 minutes. For the marinade, mix vinegar, water and sugar. After 10 minutes, drain the marinade.

The cheese needs to be grated coarse grater.

Chop the walnuts with a knife.

Open the canned fish and shred the tuna with a fork.

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

Wash the parsley and chop it with a knife.

Now the salad can be laid out. Place the first layer of egg white, coat it with impregnation, then place the fish on the white. Grease the fish with sauce, place pickled onions on the fish, top with egg yolk, dressing, and hard cheese. Grease the cheese well with impregnation, sprinkle with nuts and garnish with parsley. A salad with canned fish will taste better if you let it sit for an hour and a half in the refrigerator.

Recipe 2: Salad with canned fish and carrots

More complex dish, but also more delicious, there will be a salad with canned fish and carrots. For this dish, you can use both boiled carrots and Korean carrots. In the second case, the salad will turn out more spicy and piquant. Salad with canned fish and carrots is best laid out in layers. Before serving, let the dish sit for an hour in a cold place, this will make it much juicier.

Required ingredients:

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

Cooking method:

Canned fish should be opened, the juice should be drained, and the fish should be mashed with a fork.

Potatoes need to be boiled in their skins, cooled, peeled, grated

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

Grate the processed cheese on a coarse grater.

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

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

Lay out the salad with canned fish and carrots in this way: the first layer is grated potatoes, brush with dressing. Place canned food on top of the potatoes and soak in the dressing. Then add Korean carrots, dressing, egg, dressing and processed 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 cereal 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
• Steamed polished long-grain rice 100 grams
• Fresh carrots 3 pieces
• Cheese 300 grams of hard variety
• Mayonnaise and sour cream for soaking salad layers
• Egg 3 pieces
• For decoration: fresh parsley

Cooking method:

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

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

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

Boil the rice in salted water until tender, cool.

Grate the cheese.

Wash the parsley and chop it with a knife.

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

Layer the salad with canned fish and rice in layers.

The first layer is rice, soak it with dressing. Then - fish, impregnation, egg, impregnation, cheese, impregnation. Place 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, having previously mashed them with a fork. You can take vermicelli for the dish instant cooking, before boiling, chop it well with your hands.

Required ingredients:

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

Cooking method:

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

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

Wash the cherry tomatoes and cut into quarters.

Wash the salad and tear it coarsely with your hands.

Grate the cheese on a coarse grater.

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

Combine the ingredients of the dish and add the dressing. Before serving the salad, give it an hour and a half to soak, then the salad with canned fish and noodles will turn out especially tasty and juicy.

Recipe 5: Salad with canned fish and pickled mushrooms

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

Required ingredients:

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

Cooking method:

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

Cut the marinated mushrooms finely with a knife, cutting each mushroom in half.

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

Wash the cherry tomatoes and cut each one in half.

Grate Parmesan on the finest grater.

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

Combine dressing and all salad ingredients except Parmesan and stir to combine. Before serving ready salad sprinkle with cheese.

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

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

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

For those who like fast and simple, but at the same time delicious dishes I would recommend making a salad from canned fish and potatoes.

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

In this article you can find several available recipes salads from canned fish with potatoes.

There are options for preparing this type of salad. great amount, but they all have one thing in common simple process preparation and availability of ingredients.

Canned fish under a fur coat

This dish is simple, preparation does not take much effort, time and material costs. At the same time, the result is a nutritious and visually attractive salad.

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

Preparing the salad

• Boil the vegetables (carrots, potatoes) and eggs, then let them cool, and proceed to peeling and cutting the onion into small cubes. You can pour boiling water over it to remove the bitterness and excess spiciness.
• Place the peas in a colander and let the liquid drain; we do the same with canned fish.
• Peel and grate carrots and potatoes separately on a coarse grater. It is better to grate the eggs on a fine grater.
• Next, take a flat dish of large diameter and place the fish on it, then the onion and grease with mayonnaise.
• Then comes a layer of potatoes, carrots, eggs. Spread each layer with mayonnaise.

Decorate with peas.

"Mimosa"

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

He has not lost his admirers today.

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

How to cook?

Canned fish and potato salad is easy to prepare.

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

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

Salad with canned salmon

We celebrate all kinds of holidays throughout the year: Easter, New Year, wedding, May holidays, birthday. I want to make salads for such events that are unusual, surprising and at the same time not particularly expensive.

An excellent option for this dish is a salad with canned salmon.

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

• Boil eggs and vegetables, cool and peel. Next, separate the yolks from the whites. We grate all these ingredients separately on a coarse grater.
• Pour boiling water over the prunes and leave for a few minutes to soften. This will make it easier to cut into strips.
• We open the canned food, take out the salmon and place it in a colander in order to get rid of excess liquid. Next we grind it.
• This salad looks great in a transparent dish or bowl, because it is placed in layers, which are smeared with mayonnaise.
• Sequence of layers: potatoes, salmon, egg yolks, proteins, carrots, prunes.

This salad is decorated with walnuts; it will be good if they are dried, whole parts of the walnut.

"Fish Hill"

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

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

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

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

We coat all layers and blocks with mayonnaise.

The result will be tall beautiful salad, which will delight not only with its appearance, but also with its taste.

Favorite recipe

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

Canned fish salad with potatoes (it was not chosen by chance) - hearty dish, which is familiar and loved by many since childhood.

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

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

Let's start the process by preparing the ingredients, for this we set the eggs, potatoes and carrots to boil, and cut the cucumbers into small cubes. As in previous recipes, we remove the canned food from excess liquid or oil and mash it with a fork. We cut the boiled and peeled vegetables and eggs into small cubes, mix them with chopped cucumbers, salt, pepper, coat everything with mayonnaise and put it in a salad bowl.

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

Olivier with fish

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

Preparation

A salad made from canned fish and potatoes called “Olivier” is prepared quite quickly.

It’s better to let the canned fish and potato salad cool in the refrigerator for several hours, because it tastes much better cold.

This dish is served different ways, but the most popular is to place it in a large bowl on top of the lettuce leaves. And decorate with dill or celery on top.

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

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

1 layer. We take a flat dish and make a mesh of mayonnaise on it. Then pour crackers on the bottom. I took crackers that I made myself, the layer thickness was about 1.5 cm, and again we made a dense mesh of mayonnaise.
2nd layer. Take the canned food, knead it thoroughly with the liquid and add finely chopped onion. Stir and spread on crackers, then make a tight mesh of mayonnaise.
3 layer. Let's take egg whites and grate them on a coarse grater, then again with mayonnaise. Decorate the top with yolk and greens at your discretion. I mashed the yolk.
The salad is ready, quick and delicious!!!

Mimosa salad
6 hard-boiled eggs
1 can of canned fish
1 onion
50-100 gr. hard cheese
50-100 gr. butter
Boil the eggs. Rub everything on a fine grater. First separate the egg whites from the yolks. Then place them on a dish in layers, greasing each one with mayonnaise.
We lay it out in the following sequence:
1st layer - spread finely grated egg whites, grease with mayonnaise.
2nd layer - consists of crushed canned fish (first chop or mash the pieces of fish);
3rd layer - chopped onion;
4 finely grated cheese;
Final stage- lubricate the upper ball butter and mayonnaise, then sprinkle with chopped egg yolks. Place the mimosa salad in the refrigerator for 20-30 minutes, then serve.

SALAD WITH CANNED FISH "NEZHENKA"

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

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

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

Grind the tuna and eggs.

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

Cut the tomatoes into thin slices.

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

Garnish with halved olives and sprinkle with chopped herbs.

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

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

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

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

Salmon salad
Required Products:
egg - 4 pcs.
apples - 100 g
potatoes - 200 g
onion - 100 g
mayonnaise - 100 g
greenery
canned salmon - 1 can
Cooking method:
- Boil the eggs, cool and grate on a coarse grater, mash the fish with a fork.

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

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

All products are combined and seasoned with mayonnaise.

Decorate with greens and apple slices.

Cod liver salad with rice

Required Products:
canned cod liver - 1 jar
rice - 180 g
tomatoes - 3-4 pcs.
onion - 200 g
boiled egg - 3 pcs.
green peas - 100 g
pickled cucumbers - 3 pcs.
parsley or dill - for decoration
salt
ground pepper - to taste
leaf lettuce - 60 g
Cooking method:
The rice is sorted, washed, poured into boiling salted water (there should be 6 times more water than cereal) and cooked until tender, then drained in a colander and allowed to drain. Cool.
Onions and tomatoes are cut into thin rings, lettuce leaves into strips, cucumbers into slices.
Finely chop the eggs and cod liver, add green peas, rice and chopped vegetables. Season with salt ground pepper, chopped herbs, canned filling, mix carefully.
The salad is placed in a heap in a salad bowl. Decorate with slices of tomatoes and eggs, lettuce leaves.

Vermicelli salad with tuna

Required Products:
vermicelli - 250 g
celery - 3 stalks
tomatoes - 4 pcs.
onion - 1 head
olives - 10 pcs.
stuffed olives - 10 pcs.
sweet red pepper - 1 pod
canned fish - 125 g
basil - 5 sprigs
olive oil - 3 tbsp. spoons
red wine vinegar - 5 tbsp. spoons
white pepper - a pinch
salt
Cooking method:
Boil vermicelli in salted water for 12 minutes and drain in a colander.
Peel the celery, rinse and cut into thin strips. Scald the tomatoes with boiling water, peel the skin, remove the seeds, and cut the pulp into cubes. Peel the onion and chop very finely. Remove the pits from the olives, chop the pulp coarsely, cut the olives into thin circles. Cut the sweet pepper in half, remove the core, and cut the pulp into cubes. Separate the fish from the filling and mash with a fork. Thinly slice the basil.
Mix the prepared products.
For the sauce, combine fish filling, oil and vinegar, season with pepper and salt. Pour the sauce over the salad and let it sit for 20 minutes.

Cod liver salad with peas

Required Products:
canned cod liver - 250 g
canned green peas - 150 g
boiled egg - 2 pcs.
onion - 1 head
vegetable oil - 3 tbsp. spoons
lemon - 1/2 pcs.
dill greens
salt - to taste
boiled potatoes - 1 pc.
Cooking method:
Cod liver, egg yolks, potatoes cut into small cubes, finely chop the onion. Combine the prepared products, add salt, mix, place in a salad bowl and pour over oil.

Garnish the salad with lemon slices, finely chopped egg whites and herbs.

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

Cut the fish into pieces.

Hard boil the eggs and cut into slices.

Place eggs on a dish, mixed two-color beans on them, and pieces of fish on top. To sprinkle chopped garlic, green peas, fill with fish filling.

Garnish the salad with lemon and herbs.

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

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

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

Garnish the salad with finely chopped herbs.

Salad “Favorite”

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

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

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

Place eggs, carrots, onions in layers on the bottom of the salad bowl, then pre-chopped fish. Pour mayonnaise on top and decorate with herbs.

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

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

When serving, decorate the salad with herbs.

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

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

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

Cut the anchovies in half lengthwise and chop the tuna.

Combine olive oil with lemon juice, salt and pepper.

Before serving, place the beans in the middle of the dish. Place tomatoes around, alternating them

With onions, olives, anchovies, tuna, quartered eggs. Pour over the prepared dressing and sprinkle with basil.

Cocktail salad with tuna and banana

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

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

Cut the banana into cubes and sprinkle with lemon juice.

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

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

Salad "Olympus"
Required Products:
canned sardines in tomato - 200 gr.
boiled rice - 2 tbsp. spoons
onion- 2 pcs.
apples - 4 pcs.
boiled egg - 1 pc.
mayonnaise - 4 tbsp. spoons
parsley
Cooking method:
Cut the onion into rings and pour boiling water over them. Cut the peeled apple and egg into small cubes. Mash the sardines.

Combine the prepared salad ingredients with rice, season with mayonnaise and mix.

Before serving, decorate with herbs.

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

Boil beans and potatoes until tender. Drain, cool and slice beans and potatoes.

Cut the sweet pepper into strips, remove the seeds. Finely chop the onion.

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

Mix beans, potatoes, eggs, sweet peppers and onions. Add tuna, 4 tablespoons dressing, cheese and diced tomatoes.

Brazilian salad
Required Products:
canned tuna - 180 g
canned corn - 200 g
hard cheese - 200 g
boiled potatoes - 4 pcs.
pickled cucumbers - 2 pcs.
mayonnaise - 200 g
pitted olives - 24 pcs.
cherry - 30 pcs.
wine vinegar - 1 teaspoon
salt, ground black pepper - to taste
Cooking method:

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

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

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

Salad with saury and nuts

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

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

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

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

5. Combine the prepared ingredients and season with mayonnaise.

6. When serving, sprinkle the salad with chopped nuts.

Sooner or later the time comes, and each of us comes to mind to prepare some salads with fish. Fish salad recipes use fish in almost any form. Cooking canned fish salad, salad with smoked fish, salad with red fish, salad with hot smoked fish, salad with boiled fish, salad with salted fish. If you want to prepare some kind of fish salad recipe, the main thing is to stock up on fish, no matter what kind. Of course, a salad with red fish will be tastier than a salad with boiled fish. Pink salmon fish salad - 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, a salad is prepared from salted red fish, because it is already ready to eat. Sliced ​​red fish fillets will help you decorate your fish salad beautifully. This is another argument to prepare such salads. Recipes with photos with red fish will help you see 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 - very delicious fish, with it you can prepare fish salad with potatoes, salad with fish and rice. Finally, the most folk recipes fish salads- these are recipes for canned fish salads. Salad with canned fish is usually prepared with sea fish - tuna, sardines, sardinella, mackerel. Salad made from canned sea fish is healthier than from river fish. And of course sea ​​fish tastier. Salad with canned fish - a simple recipe. I prepared the ingredients for the salad, opened a jar of canned food, mixed everything, and it was ready. For such fish salad can be used various vegetables Fish goes best with rice and potatoes. Therefore, they often prepare a salad with rice and canned fish, or a salad with canned fish and potatoes.

Very original dish Korean cuisine This is a fish salad. This fish salad recipe uses fish prepared 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. Here's another one popular salad fish, fish salad recipe under a fur coat - a traditional Russian recipe. To learn how to cook this delicious salad, you better see how it's done. For this, look step by step instructions with headings: fish salads with photos, fish salads with photos, salads fish recipes with photo.