Delicious canned fish salads. Canned herring salad with carrots and eggs. Noodle salad with tuna

Any canned fish salad is usually very quick and easy to prepare. Its main component does not require preliminary heat treatment, which means that such recipes are ideal in situations "when guests are on the doorstep." A product made from almost any fish is suitable for preparing snacks - even from red, even their white.

Products composition:

• canned saury or sardines;
• white onion head;
• 4 pre-cooked eggs;
• a pinch of salt;
• 4 boiled potatoes;
• boiled carrots;
• ½ tbsp. classic mayonnaise.

Algorithm of actions:

1. Put thoroughly mashed canned food without liquid and bones in the first layer on a serving dish. Draw a grid of their mayonnaise on them.
2. Spread the grated whites of boiled eggs in a second layer.
3. Next - grated carrots and onion cubes. Salt and coat them with mayonnaise. If the onion is bitter, you should first scald it with boiling water.
4. With the penultimate layer, lay out the grated potatoes with sauce.
5. Sprinkle the grated yolks last.
6. Decorate the salad to taste and let it brew in a cool place.

This is the most common classic "Mimosa" recipe without any additional ingredients.

Simple salad with rice and canned food

Products composition:

• 1 can of any fish in oil;
• 5 pre-cooked eggs;
• 1/3 Art. boiled rice;
• 1 PC. onions;
• 1/3 Art. classic mayonnaise;
• coarse salt.

Algorithm of actions:

1. Remove the canned food from the jar and grind it with a little oil.
2. Finely chop the onion and pour immediately onto the fish.
3. Add medium-sized cubes of boiled eggs and cooled cereals to the salad base.
4. Season with salt and mayonnaise.

Mix the salad with the rice well and serve immediately.

Cooking with corn

Products composition:

• 3 eggs, boiled until firm yolk;
• 1 tbsp. boiled corn kernels;
• 1 can of canned tuna;
• dill, salt, light mayonnaise.

Algorithm of actions:

1. Grind the tuna with a fork along with the liquid from the jar.
2. Add boiled corn kernels to it. Leave some to decorate the dish.
3. Pour the cubes of cooled eggs into the future salad and add fresh dill, finely torn directly with your hands.
4. Salt the ingredients and season the corn and tuna salad with light mayonnaise.

Festive appetizer with squid

Products composition:

• a pound of frozen squid;
• 1 bank of sprats;
• 3 pre-cooked eggs (only the whites are required);
• 1 onion;
• sea ​​salt and classic mayonnaise.

You can prepare a similar salad from canned fish "Saira".

Algorithm of actions:

1. Wash the seafood, turn it out and carefully clean it from the remnants of the entrails. Send the carcasses to actively bubbling boiling water and cook for 2.5 - 3 minutes.
2. Cool boiled sea creatures and cut into strips.
3. Cut the boiled cooled proteins according to the same principle as squid.
4. Chop the peeled onion very finely, pour boiling water for a couple of minutes, then squeeze.
5. Cut off the tails and heads of canned fish. Remove large bones and chop finely.
6. Mix all the ingredients, season with salt and sauce.

Canned fish salad with potatoes

Products composition:

• a jar of sardines or pink salmon in oil;
• parsley, optional;
• 1 large carrot;
• 1 head of onion;
• 2 eggs;
• sauce;
• salt.

Algorithm of actions:

1. Wash the potato tubers using a stiff brush. Boil the root vegetables until softened, peel and rub coarsely.
2. Cook carrots in a separate bowl using the same principle. Also cool and rub on a grater with large holes.
3. Boil the eggs and divide them into components. Rub the proteins coarsely.
4. Chop the onion at random. The pieces should be very small.
5. Drain the oil from the fish and add a small part of it to the sauce. Salt the last one.
6. Lay the appetizer in layers in a salad bowl, covered with cling film, in the following order: carrots, proteins, half onions, fish, remaining onions and potatoes. The vegetable layers should be coated with sauce.
7. Send the container in the cold for several hours, then gently turn the appetizer onto a flat plate and remove the film.

Decorate the canned fish salad with potatoes with crumbled yolk and herbs.

The original version with crackers

Products composition:

• 250 - 300 g salted crackers;
• 150 g "Dutch" cheese;
• 1 tbsp. pink salmon in oil;
• 4 boiled eggs;
• fresh garlic and green onions;
• salt;
• mayonnaise.

Algorithm of actions:

1. Add salt with mayonnaise and mix with mashed garlic.
2. Divide boiled eggs into yellow and white parts.
3. Put a layer of crunchy crackers on a plate, rub the egg whites on top and brush them with salted mayonnaise.
4. Next, distribute: another layer of crackers, mashed fish with mayonnaise, chives, crackers, cheese with sauce and crackers again.
5. Thickly grease the top layer with mayonnaise and sprinkle with yolks with just rubbed hands.

It will take at least 2 hours to soak the salad.

With canned tuna and lettuce

Products composition:

• 1 can of tuna (canned);
• 2 meaty tomatoes;
• 1 onion;
• 2 pre-cooked eggs;
• a bunch of lettuce leaves;
• salt;
• 2 dessert spoons of quality olive oil;
• 0.5 teaspoon lime juice.

Algorithm of actions:

1. Rub the fish with a spoon with liquid from a jar.
2. Add randomly chopped onions to the tuna. Stir, salt.
3. Pour washed and dried lettuce leaves torn by hands onto a plate.
4. Pour fish and onions on top in a slide.
5. Place tomato slices and pre-cooked eggs on the salad.

A mixture of lime juice and butter is ideal for this snack as a dressing. You can add salt to it to taste.

Unusual taste with prunes

Products composition:

• any canned fish in oil;
• classic mayonnaise;
• rock salt;
• 3 pre-cooked chicken eggs;
• 1 onion;
• 50 g of cheese;
• 6 - 8 pcs. pitted dried prunes.

Algorithm of actions:

1. Drain the liquid from the fish and grind with a fork. Make canned food the first layer of lettuce on a flat plate.
2. Pour small onion cubes on top, on which draw a mayonnaise grid.
3. Next, distribute chopped yolks, finely grated cheese and thin strips of pre-soaked prunes with mayonnaise.
4. Close the appetizer with whites, grated and flavored with sauce.

Let the salad sit for at least half an hour.

Grate eggs on a coarse to medium grater, or chop with a knife. Cut the onion into small pieces. Fry in a skillet with butter over medium heat for 3-5 minutes. Cool afterwards. Mash the fish with a fork.

Place everything in a bowl. Season with salt and pepper and season with mayonnaise.

Photo: ann_1101.mail.ru / Depositphotos

Ingredients

• 3 eggs;
• 2 cucumbers;
• 50–70 g green onions;
• 200 g of canned saury in oil or other fish;
• salt to taste;
• 2 tablespoons of mayonnaise.

Preparation

Boil the eggs until tender in 10 minutes. Cool and grate on a coarse grater with cucumbers. Chop the onion. Mash canned food with a fork.

Place the fish, lightly salted cucumbers and eggs in a salad bowl or on a plate through the cooking ring. Add some mayonnaise after each layer. Sprinkle onion on top.

Photo: Sokor Space / Shutterstock

Ingredients

• 4 eggs;
• 1 onion;
• 1 can of canned saury in oil or other fish (240 g);
• 150-200 g of canned corn;
• salt to taste;
• black pepper to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Hard boiled eggs in 10 minutes. Cool, cut into small pieces or grate on a coarse grater. Chop the onion. Mash canned food with a fork.

Place everything in a salad bowl along with the corn. Season with salt and pepper and season with mayonnaise.

Photo: chudo2307 / Depositphotos

Ingredients

• 5 eggs;
• 200 g of hard cheese;
• 200 g of canned pink salmon in oil;
• 200 g of canned saury in oil;
• 1 onion;
• 200-250 g of mayonnaise.

Preparation

Boil eggs hard-boiled for 10 minutes and cool. Grate the whites on a medium grater, the yolks on a fine grater, and the cheese on a coarse grater. Mash canned food separately from each other with a fork. Finely chop the onion.

Lightly grease the bottom of the salad bowl with mayonnaise and sprinkle with half of the onion. Put pink salmon on top, then in layers - half of the cheese and proteins, onions, saury, the remaining cheese and proteins. Grease each layer with sauce. Sprinkle with grated yolks on top.

Photo: BestPhotoStudio / Depositphotos

Ingredients

• 5 eggs;
• 3 pickled or pickled cucumbers;
• 1 small bunch of greens;
• 2 onions;
• 1-2 tablespoons of vegetable oil;
• 1 can of canned pink salmon in oil or other fish (240 g);
• salt to taste;
• black pepper to taste;
• mayonnaise to taste.

Preparation

Boil the eggs until tender. Cool and cut into small pieces with cucumbers. Chop the greens.

Cut the onion into cubes or half rings and fry with butter in a skillet over medium heat for 3-5 minutes. Cool it down.

Mash the fish with a fork. Place in a bowl with eggs, cucumbers and onions. Season with salt and pepper and season with mayonnaise.

Photo: Shebeko / Shutterstock

Ingredients

• 3 eggs;
• 100 g of hard cheese;
• 2 tomatoes;
• 2 cucumbers;
• 1 small bunch of lettuce
• 1 small bunch of dill;
• 1 small bunch of green onions;
• 1 can of canned pink salmon or other fish in oil (240 g);
• 3-4 tablespoons of mayonnaise;
• salt to taste.

Preparation

Hard boil the eggs for 10 minutes. Cool and grate on a coarse grater with the cheese. Cut the tomatoes into small pieces, the cucumbers into cubes or strips. Pick up the salad with your hands. Chop the dill and onion. Mash canned food with a fork.

Put lettuce, fish, eggs, cucumbers, tomatoes, herbs in a bowl. Grease each layer with mayonnaise or make a mesh out of it. Lightly salt the salad, onions and cucumbers. Sprinkle with cheese on top.

Photo: Gayvoronskaya_Yana / Shutterstock

Ingredients

• 3 eggs;
• 2-3 potatoes;
• 1 carrot;
• 2 pickles;
• 1 onion;
• 1 can of sprat or other canned fish in oil (200–250 g);
• mayonnaise to taste.

Preparation

Boil eggs hard-boiled for 10 minutes, and until tender. Grate whites, boiled vegetables and cucumbers on a coarse grater, yolks on a fine grater. Cut the onion into small pieces. Mash the fish with a fork.

Put potatoes, fish and onions, cucumbers, proteins, carrots in layers in a salad bowl. Lubricate each layer with mayonnaise or make a mesh out of it. Sprinkle with grated yolks on top.

Photo: timolina / Depositphotos

Ingredients

• 3 potatoes;
• 3 carrots;
• 3-4 beets;
• 1 onion;
• 1-2 cloves of garlic
• 4 tablespoons olive oil
• 1 tablespoon apple cider vinegar or lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 100 g sprat.

Preparation

Boil potatoes, carrots and until tender. Cool and cut into small cubes.

Chop the onion. Pass the garlic through a press. Combine with oil, vinegar, soy sauce and mustard, then whisk with a blender.

Place vegetables in a bowl. Season with sauce and add sprats.

Photo: A. Zhuravleva / Shutterstock

Ingredients

• 2 eggs;
• 60–70 g of hard cheese;
• 100 g of canned tuna in oil or other fish;
• 100 g champignons;
• 1 small onion;
• 1 small carrot;
• 2-3 tablespoons of vegetable oil;
• salt to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Boil eggs hard-boiled for 10 minutes. Cool and cut into small pieces. Grate the cheese on a fine grater. Mash the fish with a fork. Cut the mushrooms and onions into small pieces. Grate the carrots on a fine or medium grater.

In a skillet, heat half the oil over medium heat. Fry the mushrooms for 7-10 minutes, add a little salt and put on a plate. Add the remaining oil and brown the carrots and onions for 4-5 minutes, lightly salt. Cool it down.

Put mushrooms, fish, carrots with onions and eggs in a salad bowl. Grease each layer with mayonnaise. Sprinkle with cheese on top.

Photo: Milyaev / Shutterstock

Ingredients

• 2 eggs;
• 100 g of cheese;
• 1 large apple;
• 200 g of canned sardines in oil;
• 2-3 tablespoons of mayonnaise.

Preparation

Hard boil the egg for 10 minutes. Cool and grate on a coarse grater with the cheese. Cut the apples into thin strips. Mash the sardines with a fork.

Layer the fish, eggs, apple and cheese in a salad bowl. Lubricate each layer with mayonnaise or make a mesh out of it. Sprinkle nuts on top.

You will need:

Canned fish herring in oil - 1 can

Eggs - 5 pcs.

Pickled cucumbers - 2 pcs.

Boiled carrots - 1-2 pcs.

Red onion - 1 pc.

Mayonnaise - 2 tbsp. spoons

Salt, ground black pepper - to taste

For decoration:

Boiled carrots

Parsley (optional)

Cooking canned herring salad with carrots and eggs

1. Boil the carrots in the peel until tender, discard in a colander, wait until they cool at room temperature, and then peel them.

2. Boil the eggs hard-boiled, immediately cool them in cold water, peel them.

3 ... Put canned herring in oil in a bowl and mash with a fork into very small pieces.

4 ... Cut the hard-boiled and peeled eggs into small cubes using a knife or a special strainer. Cut the peeled carrots into small cubes. Set aside some chopped carrots for garnish.

5. Peel the onion and cut into small cubes. The recipe includes red salad onions, but if you are using spicy varieties, then the chopped onions should be scalded with boiling water and then cooled with cold water to remove the bitterness.

6. For pickled cucumbers, cut the firm ends on both sides and then cut into small cubes. All cut pieces of vegetables and eggs must be of a comparable size.

7. Add chopped eggs, carrots, onions, pickled cucumbers to a bowl of mashed herring and mix everything together. Then add the mayonnaise and stir again, seasoning to taste with salt and pepper. Consider the salinity of the mayonnaise when adding salt to the salad.

8. Transfer the prepared canned herring salad with carrots and eggs from a bowl to a salad bowl, garnish with chopped carrots and parsley leaves. Put it in the refrigerator for at least half an hour before using it.

Bon appetit and delicious salad!

Sooner or later the time comes, and each of us comes to mind to cook some salads with fish. Fish salad recipes use fish in just about any form. Cook canned fish salad, smoked fish salad, red fish salad, hot smoked fish salad, boiled fish salad, salted fish salad. If you want to cook some kind of fish salad recipe, the main thing is to stock up on fish, no matter which one. Of course, a red fish salad will taste better than a boiled fish salad. Pink salmon fish salad is a real delicacy. It, like any other red fish salad, can be prepared in different ways. Red fish salad is a win-win recipe. They make salad with red fish and tomatoes, salad with red fish and shrimps, salad with red fish and cheese, Neptune salad with red fish. More often than others, salted red fish salad is prepared, because it is already ready to eat. Sliced ​​red fish fillets will help you decorate your fish salad. This is another argument for making such salads. Recipes with photos with red fish will help you make sure of this.

Of course, not everyone can afford to eat red fish every day. Try making the more affordable cod fish salad, however, and you won't go wrong. Cod is a very tasty fish, with it you can cook fish salad with potatoes, salad with fish and rice. Finally, the most popular recipes for fish salads are recipes for canned fish salads. Salad with canned fish is usually prepared with sea fish - tuna, sardines, sardinella, mackerel. Salad from canned sea fish is more useful than from river. And of course sea fish are tastier. Canned fish salad is a simple recipe. I prepared the ingredients for the salad, opened the can of canned food, mixed everything, and you're done. For such fish salad different vegetables can be used Fish goes best with rice and potatoes. Therefore, they often prepare a salad with rice and canned fish, a salad of canned fish with potatoes.

A very original Korean dish is fish he salad. This fish salad recipe uses fish prepared in a special way: it is marinated and poured with hot vegetable oil. And of course soy sauce. This fish salad is served with rice. And here is another popular fish salad, the recipe for fish salad under a fur coat is a traditionally Russian recipe. To learn how to make this delicious salad, you better watch how it is made. To do this, see the step-by-step instructions with the headings fish salads with photos, fish salads with photos, fish salads recipes with photos.

1 layer. We take a flat dish, make a net of mayonnaise on it. Then pour the croutons to the bottom. I took crackers, which I made myself, the layer thickness was about 1.5 cm, and again we make a dense mesh of mayonnaise.
2nd layer. We take canned food, thoroughly knead it with liquid and add finely chopped onion there. Stir and spread on croutons, then make a dense mesh of mayonnaise.
3rd layer. Take the egg whites and rub them on a coarse grater, then mayonnaise again. Decorate the top with yolk and herbs of your choice. I rubbed the yolk.
Here the salad is ready, fast and tasty !!!

Mimosa salad
6 hard boiled eggs
1 can of canned fish
1 onion
50-100 gr. hard cheese
50-100 gr. butter
Boil eggs. Rub everything on a fine grater. Pre-separating the egg whites from the yolks. Then put on a dish in layers, greasing each with mayonnaise.
We spread it in the following sequence:
1 layer - lay the finely grated egg whites, grease with mayonnaise.
2nd layer - consists of chopped canned fish (pre-chop or mash fish pieces);
3rd layer - chopped onions;
4 finely grated cheese;
The last step is to grease the top ball with butter and mayonnaise, then sprinkle with chopped egg yolks. Put the mimosa salad in the refrigerator for 20-30 minutes, then serve.

SALAD WITH CANNED FISH FISH "NESHENKA"

You will need:
1 can of canned fish "Atlantic saury, natural" (250g)
4 boiled eggs
1 tbsp. boiled rice
1 onion
1 tbsp rast. oils
1 tbsp soy sauce
1 tbsp lemon juice
1 bunch of assorted greens (dill, parsley, cilantro)
100 g sour cream / mayonnaise to taste
1 cucumber
1 head of lettuce
a pinch of sumac
pepper, salt to taste

Preparation:
Finely chop the onion and fry until transparent in 1 tbsp. oils. At the end of frying, pour the onion with lemon juice and soy sauce, stir and leave covered for 5 minutes. (or you can immediately mix chopped onions with oil, lemon juice and soy sauce and bake in the microwave for 3 minutes under a lid). Finely chop the greens. Grate boiled eggs. Mash canned food with a fork. In a salad bowl, mix boiled rice, onions, eggs, canned food and herbs. Season the salad with sour cream, salt and pepper to taste. Grate the cucumber. Lay out the plate with lettuce leaves, lay out the salad, give it the desired shape (it is very plastic), line it with cucumber pulp, decorate with herbs and sprinkle with sumac. Salad ready! Very juicy, tender and light salad. You can wrap the salad in lettuce leaves with a slice of cucumber and serve as a snack.

Venice salad
Required products:
canned tuna - 1 can
disgusting potatoes - 250 g
boiled egg - 2 pcs.
vegetable oil - 4 tsp. spoons
lemon juice - 1/2 tbsp. spoons
tomatoes - 4 pcs.
olives 8 pcs.
green onions, parsley, mint (chopped) - 1 tbsp. a spoon
Cooking method:
Cut the potatoes into thin slices.

Chop the tuna and eggs.

Prepare the seasoning by mixing the tuna liquid with vegetable oil and lemon juice.

Cut the tomatoes into thin slices.

Put a layer of potatoes on the bottom of a salad bowl, pour half of the seasoning over it, put a layer of tuna, then a layer of tomatoes. Then repeat everything in the same order so that there is a layer of tomatoes on top.

Garnish with halved olives and sprinkle with chopped herbs.

Rice salad with tuna and olives
Required products:
rice - 1 glass
canned tuna in oil - 1 can
pitted olives - 150 g
sweet pepper - 2 pods

lemon juice
salt
black pepper
tomatoes - 2 pcs.
pickled cucumbers - 3 pcs.
Cooking method:
- Boil crumbly rice, drain the water. The rice is cooled and combined with chopped olives.

Add chopped peppers, tomato slices, chopped fish and cucumber slices.

Season the salad with oil, lemon juice, pepper and salt to taste.

Salmon salad
Required products:
egg - 4 pcs.
apples - 100 g
potatoes - 200 g
onions - 100 g
mayonnaise - 100 g
greenery
canned salmon - 1 can
Cooking method:
- Eggs are boiled, cooled and rubbed on a coarse grater, the fish is kneaded with a fork.

The potatoes are boiled, cooled and cut into small cubes.

The apple without the skin and core is grated (left a little for decoration), the onion is cut into rings.

All products are combined and seasoned with mayonnaise.

Decorate with herbs, apple slices.

Cod liver salad with rice

Required products:
canned cod liver - 1 can
rice - 180 g
tomatoes - 3-4 pcs.
onions - 200 g
boiled egg - 3 pcs.
green peas - 100 g
pickled cucumbers - 3 pcs.
parsley or dill greens - for decoration
salt
ground pepper - to taste
leaf salad - 60 g
Cooking method:
Rice is sorted out, washed, poured into boiling salted water (there should be 6 times more water than cereals) and boiled until tender, then thrown into a colander and allowed to drain. Cool.
Cut onions and tomatoes into thin rings, lettuce into strips, cucumbers into slices.
Finely chop the cod eggs and liver, add green peas, rice and chopped vegetables. Season with salt, ground pepper, chopped herbs, pouring from canned food, mix gently.
The salad is stacked in a salad bowl. Decorate with slices of tomatoes and eggs, lettuce.

Noodle salad with tuna

Required products:
vermicelli - 250 g
celery - 3 stalks
tomatoes - 4 pcs.
onion - 1 head
olives - 10 pcs.
stuffed olives - 10 pcs.
sweet red pepper - 1 pod
canned fish - 125 g
basil - 5 sprigs
olive oil - 3 tbsp. spoons
red wine vinegar - 5 tbsp. spoons
white pepper - a pinch
salt
Cooking method:
Boil the vermicelli in salted water for 12 minutes and discard in a colander.
Peel the celery, rinse and cut into thin strips. Scald the tomatoes with boiling water, peel, remove the seeds, cut the pulp into cubes. Peel the onion and chop very finely. Remove the seeds from the olives, chop the pulp coarsely, chop the olives into thin circles. Cut the bell peppers in half, remove the core, cut the flesh into cubes. Separate the fish from the filling and mash with a fork. Slice the basil thinly.
Stir the prepared foods.
For the sauce, combine the sauce from the fish, oil and vinegar, season with pepper and salt. Pour the sauce over the salad and let it sit for 20 minutes.

Cod liver salad with peas

Required products:
canned cod liver - 250 g
canned green peas - 150 g
boiled egg - 2 pcs.
onion - 1 head
vegetable oil - 3 tbsp. spoons
lemon - 1/2 pc.
dill
salt to taste
boiled potatoes - 1 pc.
Cooking method:
Cut cod liver, egg yolks, potatoes into small cubes, finely chop the onion. Combine prepared foods, salt, mix, put in a salad bowl and pour over with oil.

Decorate the salad with lemon wedges, finely chopped egg whites and herbs.

Fish salad with beans
Required products:
canned fish in oil - 2 cans
white and red beans - 1/2 cup each
canned green peas - 200 g
garlic - 3 cloves
lemon - 1 pc.
egg - 5 pcs.
parsley
Cooking method:
Soak the beans in cold water for 6-8 hours, then add hot water and cook until tender without salt. Refrigerate.

Cut the fish into pieces.

Hard-boiled eggs and cut into slices.

Put eggs on a dish, on them - mixed two-tone beans, on top - pieces of fish. Sprinkle with chopped garlic, green peas, season with fish sauce.

Decorate the salad with lemon and herbs.

Salmon salad with buckwheat
Required products:
canned salmon in its own juice - 1 can (250 g)
crumbly buckwheat groats - 1 glass
carrots - 2 pcs.
boiled egg - 2 pcs.
hard cheese - 100 g
mayonnaise - 100 g
onion - 1 head
vinegar 3% - 1/3 cup
vegetable oil - 1 tbsp. a spoon
parsley
dill
Cooking method:
Cut the onion into rings, cover with vinegar and marinate for 20 minutes.

Grate the carrots on a coarse grater and simmer under the lid in oil. Grate the cheese and egg yolks on a fine grater.

Lay buckwheat porridge, finely chopped pickled onions, mashed canned food in a transparent salad bowl, brush with some mayonnaise, top with carrots, finely chopped egg whites, grated cheese, brush again with mayonnaise and sprinkle with grated egg yolks.

Decorate the salad with finely chopped herbs.

Favorite salad

Required products:
canned fish in oil - 250 g
carrots - 2 pcs.
onions - 2 heads
boiled egg - 3 pcs.
vinegar 3% - 2 tbsp. spoons
mayonnaise - 3 tbsp. spoons
vegetable oil - 2 tbsp. spoons
parsley
Cooking method:
Peel and chop the eggs.

Peel the onion, cut into rings and marinate in vinegar for 15 minutes.

Peel the carrots, rinse, cut into strips and fry in oil until golden brown. Refrigerate.

At the bottom of the salad bowl, lay eggs, carrots, onions in layers, then fish, previously chopped. Top with mayonnaise and decorate with herbs.

Salmon cocktail salad
Required products:
canned salmon - 180 g
boiled potatoes - 2 pcs.
boiled eggs - 4 pcs.
boiled carrots - 2 pcs.
pitted prunes - 150 g
walnuts - 100 g
mayonnaise - 1 glass
Cooking method:
Chop the fish. Grate potatoes, carrots, egg whites and yolks separately. Steam the prunes, dry and cut into strips.

Lubricating each layer with mayonnaise, place the prepared ingredients in glasses in the following order: salmon, potatoes, egg whites, carrots, yolks, prunes, chopped walnuts.

When serving, decorate the salad with herbs.

Fish salad on toast
Required products:
canned tuna or salmon in oil - 250 g
boiled egg - 2 pcs.
green onions - 50 g
hard cheese - 50 g
mayonnaise - 4 tbsp. spoons
toasts - 4 pcs.
parsley
Cooking method:
Chop the fish, mix with grated cheese, finely chopped eggs and onions.
We spread the salad on toast, season with mayonnaise and decorate with herbs.

Nice salad
Required products:
canned tuna in oil - 60 g
anchovies - 6 pcs.
red onion - 1 head
green beans - 150 g
tomatoes - 3 pcs.
boiled egg - 3 pcs.
olives - 60 g
finely chopped basil - 2 tbsp. spoons
olive oil - 4 tbsp. spoons
lemon juice - 2 tbsp. spoons
ground black pepper and salt to taste
Cooking method:
Chop the onion into strips. Wash the beans, blanch in boiling salted water in

For 1-2 minutes. Drain the water, cool the beans. Cut the tomatoes and eggs into wedges.

Cut the anchovies in half lengthwise, chop the tuna.

Combine olive oil with lemon juice, salt and pepper.

Place the beans in the middle of the dish before serving. Spread the tomatoes around, alternating them

With onions, olives, anchovies, tuna, egg quarters. Drizzle over cooked dressing, sprinkle with basil.

Tuna Banana Cocktail Salad

Required products:
canned tuna - 300 g
bananas - 1 pc.
tomatoes - 1 pc.
boiled rice - 200 g
lemon juice - 1 tbsp. a spoon
vinegar 3% - 3 tbsp. spoons
vegetable oil - 4 tbsp. spoons
black pepper and ground paprika, salt - to taste
Cooking method:
Separate the fish from the filling, chop.

Scald the tomato, remove the skin, remove the seeds, cut the pulp into cubes.

Cut the banana into cubes and drizzle with lemon juice.

For the sauce, combine the vinegar with salt, pepper, paprika and, whisking the mixture, gradually add vegetable oil.

Put prepared foods and rice in layers in a salad bowl, pour over the sauce and decorate with herbs.

Olimp salad
Required products:
canned sardines in tomato sauce - 200 gr.
boiled rice - 2 tbsp. spoons
onions - 2 pcs.
apples - 4 pcs.
boiled egg - 1 pc.
mayonnaise - 4 tbsp. spoons
parsley
Cooking method:
Cut the onion into rings and pour over with boiling water. Cut the peeled apple and egg into small cubes. Mash the sardines.

Combine prepared salad ingredients with rice, season with mayonnaise and stir.

Decorate with herbs before serving.

Mediterranean salad
Required products:
small head of lettuce - 1 pc.
beans - 225 g
potatoes - 225 g
boiled eggs - 4 pcs.
green bell pepper - 1 pc.
onion - 1 pc.
canned tuna in its own juice - 200 g
grated edam cheese - 50 g
tomatoes - 8 pcs.
pitted olives - 50 g
basil
ground black pepper
salt
Cooking method:
Cut the head lettuce into 4 pieces and remove the stalk. Disassemble.

Boil the beans and potatoes until tender. Drain, refrigerate, and slice beans and potatoes.

Cut sweet peppers into strips, remove seeds. Chop the onion finely.

To prepare the dressing, combine 3 tablespoons of olive oil, 2 tablespoons of wine vinegar, 4 tablespoons of lime juice, 1 teaspoon of Dijon mustard, 1-2 teaspoons of powdered sugar, and stir.

Mix the beans, potatoes, eggs, bell peppers and onions. Add the tuna, 4 tablespoons of the dressing, the cheese, and the sliced ​​tomatoes.

Brazilian salad
Required products:
canned tuna - 180 g
canned corn - 200 g
hard cheese - 200 g
boiled potatoes - 4 pcs.
pickled cucumbers - 2 pcs.
mayonnaise - 200 g
pitted olives - 24 pcs.
cherry - 30 pcs.
wine vinegar - 1 tsp
salt, ground black pepper - to taste
Cooking method:

Mash tuna, combine with corn, diced cheese and potatoes, cucumber slices and chopped olives.

For the sauce, whisk the mayonnaise with vinegar, salt and ground pepper.

Season the salad with sauce and put in a salad bowl. When serving, decorate with cherries and sprigs of herbs.

Salad with saury and nuts

Required products:
canned saury in oil - 200 g
canned squid - 100 g
apples - 2 pcs.
celery stalks - 50 g
walnuts - 60 g
lemon juice - 1 tbsp. a spoon
mayonnaise - 1/2 cup
Cooking method:
1. Divide saury into small pieces.

2. Separate the squid from the filling, cut into strips.

3. Cut the apples into slices and sprinkle with lemon juice.

4. Cut the celery into slices. Chop the nuts.

5. Combine the prepared ingredients, season with mayonnaise.

6. When serving, sprinkle with chopped nuts.