Canned fish give the dishes a rich rich taste, shaded depending on the additional ingredients. Try making a tender Mimosa from canned saury, a hearty appetizer with rice, or a savory salad with apple and celery.
"Mimosa" with canned saury
Ingredients:
- 1 can of saury (250 g);
- 3 potatoes;
- 1 carrot;
- 3 chicken eggs;
- 1 onion;
- 100 g of mayonnaise;
- salt.
Remove the saury from the jar and crush with a fork until it is almost uniform. Wash the potatoes and carrots well, put them in boiling water and cook for 20-25 minutes over medium heat, covered until soft. Then remove them from the pan, let cool, peel and rub.
Boil hard-boiled eggs on the adjacent burner for 8-9 minutes, cool them and free them from the shell. Separate the yolks from the whites. Grind the first on a grater, chop the second with a knife and arrange them in different containers. Cut the onion into small cubes.
Assemble the "Mimosa" on a flat dish in layers, smearing each with a thin layer of mayonnaise, in the following order: saury with onions, potatoes with a pinch of salt, carrots with the same amount of salt and egg whites. Cover the salad evenly with the grated yolks and refrigerate for at least 2 hours to soak.
Apply the mayonnaise with a mesh, most conveniently from a 100 gram sachet, cutting off a small corner. The consumption of cold sauce will turn out to be more economical, which means that the salad will be less high-calorie.
Canned fish salad with rice
Ingredients:
- 1 can of saury or sardines;
- 150 g of long grain rice;
- 3 hard-boiled chicken eggs;
- 1 onion;
- 1 pickled or pickled cucumber;
- 2 tbsp. mayonnaise;
- salt.
The harsh taste of overly vigorous onions can be softened by scalding it with boiling water or pickling it in wine vinegar for 5-10 minutes.
Boil the rice and rinse it under running cold water to become crumbly. Mash the eggs with a fork. Drain the canned fish, place on a plate and mash. Peel the onion and chop it finely. Finely chop the pickled or pickled cucumber and squeeze lightly.
Combine all salad ingredients in one bowl, stir, season with mayonnaise and salt, if necessary. Garnish it to your liking, such as chopped herbs or halved olives.
Spicy saury salad with apple, celery and nuts
Ingredients:
- 1 can of saury;
- 3 green apples;
- 2 stalks of celery;
- 100 g of walnut kernels;
- 2 tbsp. lemon juice;
- 1 tbsp. sour cream;
- 1 tsp Sahara.
Remove the canned fish from the jar, strain the liquid and divide the saury into equal small pieces. Peel the apples, cut the cores and cut the flesh into slices. Sprinkle them with lemon juice to keep them from darkening. Grate the celery stalks on a fine grater, grind the nuts in a mortar. Mix all the ingredients of the dish in a salad bowl with sour cream and sugar.
