No time for solid culinary delights? Make a salad with canned fish. With the help of great recipes, you can create delicious snacks for the festive table from simple products.
It is necessary
- For the flaky salad:
- - 150 g of canned fish (saury, pink salmon, sardinella, sockeye salmon);
- - 3 potatoes;
- - 3 chicken eggs;
- - 1 carrot;
- - 1 pickled cucumber;
- - 3 feathers of green onions, olives and a couple of pickled mushrooms for decoration;
- - 50 g of mayonnaise;
- - salt.
- For the tuna salad:
- - 125 g canned tuna;
- - 200 g of fine vermicelli;
- - 4 tomatoes;
- - 3 stalks of celery;
- - 1 bell pepper;
- - 10 olives with fish or lemon;
- - 5 sprigs of basil;
- - 80 ml of olive oil;
- - 30 ml of red wine vinegar;
- - 1/3 tsp ground white pepper;
- - salt.
- For salad with sprats:
- - 1 small jar of sprat (140 g);
- - 100 g of rice;
- - 150 g of green lettuce;
- - 110 g canned peas (half a small jar);
- - 1/2 tsp ground black pepper;
- - salt.
- For cod liver salad:
- - 150 g of cod liver;
- - 6 chicken eggs;
- - 300 g of iceberg lettuce;
- - 100 g of small cherry tomatoes;
- - 1 small purple onion;
- - salt.
Instructions
Step 1
Puff salad with canned fish
Boil carrots and potatoes in their skins, cool and peel. Cook hard-boiled eggs, cover with cold water and free from shell. Grate everything on a coarse grater and place in four bowls (whites and yolks separately). Cut the pickled cucumber lengthwise into quarters, then crosswise into thin slices.
Step 2
Mash the canned food with a fork along with the oil from the can. Line the bottom of one large or more portioned pan with potatoes, sprinkle with salt and cover with fish gruel. Next, collect the salad, placing the products in the following order: cucumber, salted proteins, carrots with mayonnaise and yolks.
Step 3
Chop green onions into rings, olives into halves and pickled mushrooms into small pieces, and decorate the snack platter.
Step 4
Salad with canned fish and noodles
Dip the vermicelli in salted water, boiling in a saucepan, for the number of minutes indicated in the instructions, and discard in a colander. Cut the celery into strips, the olives into rings, the bell peppers, peeled from seeds and stalks, into cubes. Chop the basil. Scald the tomatoes with boiling water, remove the skin and chop the pulp.
Step 5
Drain the fish liquid into a cup and crush the tuna with a fork. Add it to vegetables, herbs and noodles. Combine oil from canned food separately with olive oil and vinegar, as well as pepper and a little salt. Soak the sauce for 20 minutes, then season the salad and mix well.
Step 6
Salad with canned fish and rice
Rinse the rice thoroughly, put in a saucepan, fill with twice as much water and salt. Cook it for 15-20 minutes over moderate heat and let cool completely. Tear the lettuce leaves with your hands and cover a wide dish with them. Spread the rice porridge and canned peas evenly on top.
Step 7
Take the sprats out of the jar and place the fish on top of the rest of the ingredients in a nice circle with the tails facing the center. Pour the salad dressing over the salad and pepper generously.
Step 8
Salad with canned fish and eggs
Hard boil the eggs, remove the shells and chop coarsely. Use your fingers to tear the lettuce leaves into smaller flakes in a deep salad bowl, strain the oily liquid from a tin can onto them, and stir. Place mashed cod liver, egg mass and cherry tomatoes in it.
Step 9
Add salt to the salad, if needed. If there is not enough oil, add olive oil. Peel off the top layer from the purple onion, cut into rings and decorate the dish.
