Saira is a small fish native to the North Pacific Ocean. Due to its wide distribution and excellent taste, it is of great commercial value. It is very good when smoked. But there is usually canned saury on sale - in its own juice, or blanched in oil. It can be used as an independent dish and made into delicious salads.
Canned saury layered salad
To prepare the salad, you will need: 1 can of canned saury, 3 eggs (hard-boiled), about 50 grams of cheese, about 50 grams of frozen butter, 1 medium onion, 2 medium boiled potatoes, mayonnaise, 9% table vinegar, salt and ground black pepper to taste.
Peel the eggs and separate the yolks from the whites. Chop the peeled onion very finely with a sharp knife, cover with a small amount of vinegar and leave to marinate for 10 minutes. Put the butter in the freezer beforehand so that it becomes firm. Grate the cheese, peeled boiled potatoes and egg whites on a medium grater, and the yolks on a fine grater.
Open a tin can, remove the pieces of saury and crush them with a fork into a homogeneous mass.
Before that, it is better to drain the liquid so that the salad does not turn out too juicy.
Place the grated potatoes on the bottom of the salad bowl, lightly tamp with a fork, season with salt and pepper, brush with mayonnaise. Then place half of the grated egg white on top, tamp. Place a layer of grated cheese on top. Salt, pepper, brush with mayonnaise. Then put the pickled onions, tamp. Remove the oil from the freezer, grate on a medium grater and place on top of the onion. Cover a layer of oil with fish mass, brush with mayonnaise. Place the second half of the grated egg white on top, lightly salt, pepper, tamp and brush with mayonnaise. The last layer is grated egg yolk. You will make a great salad.
If you wish, you can decorate the surface of the salad with halves or quarters of boiled yolks, herbs.
Simple and quick saury salad
For a simple and tasty salad, take 1 can of canned saury, 3-4 medium boiled potatoes, 1 medium onion, 1 bunch of green onions, some vegetable oil, salt and black pepper to taste.
Remove the canned fish from the jar and cut into small pieces. Peel the boiled potatoes, cut into thick slices and fry until golden brown in vegetable oil. Transfer the potato slices to a paper towel to remove excess grease. Fry the peeled onion cut into thin rings in the same skillet. Finely chop the green onion. When the fried potatoes and onions have cooled, combine them with the fish pieces and green onions, salt, pepper and season with vegetable oil.
