For sure, everyone has come across canned fish in life. Some people use them once a year, going on a picnic, and many use them for the daily menu, preparing soups, hot dishes and salads. This article is about canned fish salad.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In cooking, canned fish are widely used. But more often than not, many housewives prepare all kinds of salads with them, which decorate not only the everyday table, but also a solemn event. Naturally, such salads are not for everybody, but many of them have found a response in our kitchens and in our hearts.
Some people neglect such canned food, because the question is, are they harmful to the body? Naturally, it is difficult to answer unequivocally. But we can say with confidence that the opinion that canned food is devoid of nutrients is erroneous. Indeed, during conservation, only part of the minerals and vitamins is destroyed, and the rest remains in the product.
On a positive note, such products have an unlimited shelf life, from which they can always be at hand. Therefore, they can be used for quick cooking. And this salad will be an excellent dish, which compensates for the lack of minerals and vitamins. Note that since all canned food has a soft consistency, it is not necessary to remove bones from them, and this is also an additional source of calcium!
- Caloric content per 100 g - 88 kcal.
- Servings - 8
- Cooking time - 20 minutes, plus additional time for cooking vegetables
Ingredients:
- Canned fish - 1 can
- Potatoes - 2 pcs.
- Carrots - 2 pcs.
- Eggs - 4 pcs.
- Onions - 1 pc.
- Green onions - bunch
- Fresh cucumbers - 1 pc.
- Pickled cucumbers - 2 pcs.
- Mayonnaise - 200 g
- Salt - for cooking vegetables to taste
Cooking canned fish salad
1. Boil potatoes, carrots and eggs in salted water until cooked. Cool and clean well afterwards. Since the food must be well chilled, it is best to prepare it well in advance, after which you can start preparing the salad.
To do this, take a baking dish and place it on the platter. If not, then it can be made from a 5 liter plastic bottle. So, place the diced potatoes on the bottom of the mold.
2. Brush the potato layer liberally with mayonnaise.
3. Put canned fish on top, cut into pieces or remember with a fork.
4. Peel the onions, wash, cut into half rings and lay out in the next layer. If desired, onions can be pickled in vinegar and sugar for 15 minutes.
5. Place the diced pickles on the onions.
6. Then put the boiled carrots, cut into cubes, which are well spread with mayonnaise.
7. Cut the boiled eggs, keeping the proportion of all the previous products, and place them on the carrots. Brush the eggs with mayonnaise.
8. Wash green onions, chop and sprinkle with salad. Now you need to carefully remove the form so as not to break the entire structure. I recommend doing this just before serving the salad to the table.
See also a video recipe on how to make a canned fish salad:
