Main Page
Festive table
Simple canned fish salad with egg

Simple Canned Fish Salad with Egg

Tasty, for everyday meals and holidays, made from ordinary ingredients! This simple canned fish salad with egg is a basic one. Change up the ingredients and you get a whole new salad. I made it layered, but you can also just mix everything — it's tasty that way too. A good addition to a family lunch or dinner!

Ropotushka

Recipe author

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

Cooking method

Step 1:

How do you make canned fish salad with egg? Get all the ingredients ready. Use good-quality canned fish — the label should list nothing but salt, oil, and spices. Boil the potatoes in their skins: cover the washed tubers with water and cook for 20 minutes after it boils, over medium heat. Wash the eggs and hard-boil them: cover with cold water and cook for 18 minutes after it boils, over medium heat. To make them easy to peel, cover them with cold water.
Step 2:

Since this is a layered salad, you can build it in layers in a large bowl or in individual portions. I used a cooking ring, but you can also just mound the ingredients neatly. Spread a thin layer of mayonnaise on the bottom — this holds the bottom layer together so it doesn't fall apart when served. Grate the potato on the fine side and spread it over the mayonnaise. Pack it down lightly.
Step 3:

Open the canned fish and carefully drain the liquid into a separate container. Transfer the fish to a bowl and mash it with a fork, removing any large bones. Brush the potato lightly with mayonnaise, add the fish as the next layer, and brush lightly with mayonnaise again.
Step 4:

Wash the cucumber and trim off the end. If the skin isn't tough, damaged, or bitter, you don't need to peel it. Pat dry and cut the cucumber into small cubes. Add as the next layer and brush with mayonnaise. If the cucumbers are too watery, you can squeeze them a little after cutting. I saved some cucumber to garnish the top, so I used less inside.
Step 5:

Peel the eggs and separate the whites from the yolks. Chop both very finely. Add the yolks as the next layer and brush gently with mayonnaise.
Step 6:

Finish the salad with a layer of chopped egg whites. Smooth the surface so it looks neat. Refrigerate for at least 20 minutes. Pick the wilted leaves off the green onion, rinse it, dry it, and chop it with a knife. Use it to garnish the salad or make it another layer.

Before serving, carefully lift off the ring and garnish the top however you like.
Despite the simple ingredients, this salad is very tasty. The cucumber adds freshness, the onion a little zip, and the eggs and fish make it filling. You can also use pickled cucumbers instead of fresh, or add carrot, rice, olives, or corn.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
It's better to make the mayonnaise yourself — it'll be tastier and healthier. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayonnaise in any ratio you like, which cuts the calories.