Canned Mackerel Salad with Egg and Cucumber

Cooking method

1. Step 1:

   

   How do you make canned mackerel salad with egg and cucumber? Gather your ingredients. Choose good-quality mackerel from a trusted brand—ideally packed without added oil. My cucumbers are very young and small; you'll need one large one. Boil the eggs ahead of time. You can make the mayonnaise at home yourself.

2. Step 2:

   

   Open the can and drain off all the liquid. Take out the fish and put it on a flat plate. If you find large pieces with a big bone, remove and discard it—the small bones are harmless, so soft you won't notice them. Mash the mackerel with a fork into small pieces.

3. Step 3:

   

   Wash and dry the cucumbers and trim the ends. Cut them into small cubes. You can also grate them for a more tender salad, but it'll release juice faster—in that case, make the salad right before serving.

4. Step 4:

   

   Hard-boil the eggs. How do you hard-boil eggs? To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes once the water boils, then transfer to cold water to cool—the sudden temperature change makes them easier to peel. Cut the peeled eggs into the same cubes as the cucumber, or grate them if you grated the cucumber.

5. Step 5:

   

   From here you can simply mix everything and the salad is ready. I'll layer it using a serving ring. Add the mashed mackerel as the first layer and press it down with a tamper or spoon. Spread the fish layer with mayonnaise.

6. Step 6:

   

   Next, add the diced cucumber. Press it down too and spread with mayonnaise.

7. Step 7:

   

   Add the eggs as the last layer, then another layer of mayonnaise.

8. Step 8:

   

   Carefully lift the ring off the salad. Then make a second portion—the amounts here are just right for two servings.

9. Step 9:

   

   Garnish the finished salad with fresh herbs and serve. Enjoy!