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Canned saury salad with egg and rice

Canned saury salad with egg and rice

Made from simple ingredients—inexpensive, quick, and very tasty! This canned-saury salad with egg and rice turns out hearty and self-sufficient. You can snack on it, have it for dinner, or even put it on a holiday table, layered in a ring mold.

Natalia Tsybulskaya

Recipe author

Composition / ingredients

Servings:

Canned saury

240

Eggs

Onion

Rice

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 11 g

Fats 26 % 8 g

Carbohydrates 39 % 12 g

163 kcal

GI: 18 / 82 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a salad with saury and egg? Gather the ingredients. It's best to use saury packed without oil, since the salad is dressed with mayonnaise. Use farm-fresh eggs if you can, or at least large ones—they're bigger and often have a bright orange yolk. The rice, by the way, can be already cooked—say, leftovers from last night's dinner. Choose short-grain rice; it's softer.
Step 2:

Peel the onion and cut it into small cubes.
Step 3:

Pour boiling water over the chopped onion and let it sit for 10 minutes, then drain the water. This makes the onion less sharp.
Step 4:

Open the canned fish and drain the liquid. Remove any bones, then mash the fish with a fork. Other canned fish, such as pink salmon, will work in this salad too.
Step 5:

Add the soaked onion to the fish.
Step 6:

Cook the rice. How do you cook rice? Rinse it well and cover it with cold water in a 1:2 ratio—two cups of water per cup of rice. Salt the water, bring it to a boil, then turn the heat to low and cook, covered, for 20 minutes. Then turn off the heat and let the rice sit for about 15 minutes. It's best to cook and cool the rice ahead of time.
Step 7:

Add the completely cooled rice to the rest of the ingredients.
Step 8:

Hard-boil the eggs. Cool them, peel them, and cut them into small cubes. Add them to the salad.
Step 9:

Mix all the ingredients together. Add salt if needed, but keep in mind that the fish and mayonnaise already contain salt.
Step 10:

Dress the salad with mayonnaise. I recommend using homemade mayonnaise—it's more natural and tastier. You can swap the mayonnaise for sour cream or a mix of sour cream and plain yogurt.
Step 11:

Serve this delicious, hearty, fragrant salad right away. Enjoy your meal!

How do you make hard-boiled eggs? To keep the eggs from cracking as they cook, put them in cold water and set them on low heat. Boil the eggs for 9 minutes after the water comes to a boil, then pour off the hot water and cool them in cold. The sudden temperature change makes the shells easier to peel.
It's better to make the mayonnaise yourself—it'll be tastier and healthier. See some great homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing but sour cream or plain yogurt. Use them on their own or mix them with mayonnaise in any ratio you like—it'll cut the calories.
Shake the can before you buy it. The more liquid sloshing around inside, the less fish there is.