Simple canned fish salad with egg

Delicious, for every day and on holidays, from ordinary products! This simple canned fish salad with egg is considered basic. By changing the composition of the products, you will get a new salad. I made it puff, but the ingredients can be mixed, it will also be delicious. A good addition to a family lunch or dinner!

Ropotushka

Recipe author

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Composition / ingredients

Servings:

Canned fish

250

Chicken eggs (large)

Green onion

Cucumbers

200

Potatoes

150

Mayonnaise (to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 8 g

Fats 57 % 16 g

Carbohydrates 14 % 4 g

176 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make canned fish salad with egg? Prepare all ingredients. Take a high-quality canned food, there should be nothing in the composition except salt, oil and spices. Boil the potatoes in a uniform - fill the washed tubers with water and cook for 20 minutes after boiling over medium heat. Wash the eggs and cook them in a steep - pour cold water and cook for 18 minutes after boiling over medium heat. To clean them well, fill them with cold water.
Step 2:
Since the salad is layered, it can be laid out in layers in a large salad bowl or in portions. I laid out the salad with the help of a cooking ring, but you can also carefully lay out the ingredients with a slide. Lubricate the bottom with a thin layer of mayonnaise. This is necessary in order to fasten the bottom layer and it will not crumble when it is eaten. Grate the potatoes on a fine grater and put them on top of the mayonnaise. Tamp it down a little.
Step 3:
Open the canned fish, carefully drain the liquid into a separate container. Transfer the pieces of fish to a bowl, and chop with a fork, removing the large bones. Brush the potatoes a little with mayonnaise and put the next layer of canned food and smear a little with mayonnaise.
Step 4:
Wash the cucumber and cut off the tail. The skin, if it is not rough, not damaged and not bitter, does not need to be cut off. Dry and cut the cucumber into small cubes. Lay out the next layer and smear with mayonnaise. If the cucumbers are too watery, you can squeeze them out a little after grinding. I left cucumbers to decorate the top of the salad, so I put less of them inside.
Step 5:
Peel the eggs and separate the whites from the yolks. Cut them very finely. Put the yolks in the next layer. Brush gently with mayonnaise.
Step 6:
Finish the salad with canned fish with a layer of chopped proteins. Align the surface so that the salad looks neat. Put it in the refrigerator for at least 20 minutes. Remove the flaccid leaves from the green onion, rinse it, dry it and chop it with a knife. It can be used to decorate a salad or make another layer of it.

Before serving, carefully remove the molding ring and decorate the top of the salad as desired.

Despite the simple ingredients, the salad turns out very tasty. Cucumber gives freshness, onion adds piquancy, and eggs and fish make the salad satisfying. Also, fresh cucumbers can be replaced with pickled ones or add, for example, carrots, rice, olives or corn.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See the interesting ones here recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.