10 regular salads with canned fish

Delicious combinations with eggs, rice, vegetables, nuts, cheese and more.

1. Salad with canned fish, rice, egg and onion

Ingredients

3 testicles;
100 g rice;
2–3 onions;
1 tablespoon 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.

Manufacturing

Boil hard-boiled eggs for 10 minutes, and boil rice until cooked.

Grate the eggs on a large or medium grater or chop with a knife. Cut the onion into small pieces. Fry for 3-5 minutes in a frying pan with oil over medium heat. Cool afterwards. Mash the fish with a fork.

Place everything in a bowl. Salt, pepper and season with mayonnaise.

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10 exciting salads with rice

2. Salad with canned fish, cucumber, egg and green onions

Ingredients

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

Manufacturing

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

Place fish, lightly salted cucumbers and eggs in a salad bowl or on a plate through a cooking ring. After each layer, add a little mayonnaise. Sprinkle onions on top.

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3. Salad with canned fish, corn and eggs

Ingredients

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

Manufacturing

Boil hard-boiled eggs for 10 minutes. Cool, cut into small pieces or grate on a large grater. Chop the onion. Mash the canned food with a fork.

Place everything in a salad bowl along with the corn. Salt, pepper and season with mayonnaise.

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4. Salad with canned fish, cheese and eggs

Ingredients

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

Manufacturing

Boil hard-boiled eggs for 10 minutes and cool. Grate the whites on a medium grater, the yolks on a small grater, and the cheese on a large grater. Mash the 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 the onion. Place pink salmon on top, then in layers - half the cheese and egg whites, onions, saury, remaining cheese and egg whites. Grease any layer with sauce. Sprinkle grated yolks on top.

Prepare

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5. Salad with canned fish, cucumbers and eggs

Ingredients

5 eggs;
3 salted or pickled cucumbers;
1 small bunch of greens;
2 onions;
1–2 tablespoons 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.

Manufacturing

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

Cut the onion into cubes or half rings and fry with butter in a frying pan over medium heat for 3–5 minutes. Cool.

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

Enjoy

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6. Salad with canned fish, cucumbers and tomatoes

Ingredients

3 testicles;
100 g 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.

Manufacturing

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

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

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7. Salad with canned fish, potatoes, carrots and pickles

Ingredients

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

Manufacturing

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

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

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8. Salad with canned fish, beets and carrots

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.

Manufacturing

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

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

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

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9. Salad with canned fish, mushrooms and cheese

Ingredients

2 testicles;
60–70 g hard cheese;
100 g 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.

Manufacturing

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

Heat half the oil in a frying pan over medium heat. Fry the champignons for 7-10 minutes, add a little salt and place on a plate. Add the remaining oil and brown the carrots and onions for 4-5 minutes and lightly salt. Cool.

Place mushrooms, fish, carrots and onions and eggs in a salad bowl. Lubricate any layer with mayonnaise. Sprinkle cheese on top.

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10. Salad with canned fish, apples and nuts

Ingredients

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

Manufacturing

Boil the egg hard for 10 minutes. Cool and grate on a large grater along with the cheese. Cut the apples into narrow strips. Mash the sardines with a fork.

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

Canned fish salad with eggs and rice

A salad of canned fish with rice and eggs, a recipe with a photo of which we would like to offer, should certainly be in the arsenal of a good housewife, because in fact it is prepared quickly from the most ordinary goods - just what is needed in order to arrange a small snack or receive unexpected guests.

In order to prepare it, you need to have a jar of canned fish in stock, it may not be what kind of fish - sardine, saury or salmon.

The fish goes well with boiled rice (it’s better to take long-grained rice - it turns out the most tender and crumbly), boiled eggs (they make the salad taste more satisfying), and onions (it adds sharpness and piquancy).

You can season the ingredients with any sauce that you have on hand; if you want to create a tender, spicy salad, then it is better to use natural yogurt instead of traditional mayonnaise. If you prepare the rice and eggs in advance, then it will only take 5-7 minutes to serve this excellent salad!

Ingredients:

fish, canned in oil – 1 b.,
onion – 1 pc.,
raw rice – 0.5 tbsp.,
or boiled rice - 1 tbsp.,
chicken egg – 2 pcs.,
mayonnaise – 100 g,
fresh herbs (parsley, cilantro).

How to make a salad from canned fish, rice and eggs

First, we prepare the ingredients for the salad - we wash the rice, and then boil it until fully cooked, adding a little water at the same time. So that it comes out as crumbly as possible, place it in a colander and rinse.

Next, cook the chicken eggs for 5-6 minutes. Cool, peel and finely chop using a grater.

We peel the onion from dry skins, then finely chop it with a knife.

Drain the oil from the canned food, chop the fish slightly and put it in a salad bowl.

Add rice, eggs and onions here. Season the ingredients according to your taste and add mayonnaise.

It is necessary to prepare a salad with canned fish right before serving, so that it has the most striking fresh taste. If desired, you can add finely chopped herbs.

Salad with rice and canned fish

Cooking: 5 minutes

Are you looking for something tasty and at the same time simple to make? Then a salad with rice and canned fish is definitely your option. It is prepared in a matter of minutes, does not require long-term preparation and a huge number of ingredients.

This salad will come in handy when unexpected guests arrive at your home or you quickly need to feed a hungry family member!

Ingredients for salad with rice and canned fish

Canned fish in oil – 1 pc.
Boiled chicken eggs – 5 pcs.
Boiled rice – 0.3 tbsp.
Onions – 1 pc.
Mayonnaise – 80 g
Salt – 1 tsp.

Salad recipe with rice and canned fish

Remove the canned fish from the jar, put it in a salad bowl and mash with a fork.

Canned saury in oil is ideal for this salad.

Peel the onion and chop finely. Send to canned goods.

Peel the eggs and cut into small cubes. Place in salad bowl.

Add the previously boiled rice to the rest of the ingredients.

Add salt and mix.

You may need a little more salt. In this matter it is better to focus on your taste.

The salad is ready and looking forward to being served!

Fish salads with rice

Burbot liver salad with rice and egg

burbot liver (raw) – 300g; rice – 100g; testicle – 3 pcs.; fresh dill - to taste; green onion - to taste; salt - to taste; dark pepper - to taste.

Layered salad with canned fish, rice and corn

canned fish (saury, tuna, mackerel) – 1 can; rice – 50g; pickled cucumber (gherkins) - 4-5 pcs.; testicle – 2 pcs.; canned corn – 1/2 can; onions – 1/2 pcs.; mayonnaise - to taste; salt - to taste.

Roast fish salad

saury (in oil) – 3 cans; egg (boiled) – 8 pcs.; parsley - to taste; rice – 5 tbsp; onion – 600 g.

section: Fish salads

Three antipasti

for seafood salad: cuttlefish (large) – 1/2 pcs.; clam (medium size) – 1 pc.; carrots – 1 pc.; celery (stem) – 1 pc.; shrimp - to taste; salt, pepper, olive oil - to taste; for fish salad: branzino (or no matter what kind of fish

Rice salad with smoked salmon

salmon (smoked) – 400g, rice (a mixture of white and wild rice, boiled) – 400g, peas – 100g, corn – 100g, green peas (young pods) – 100g, cucumber (without skin, sliced) – 50g, asparagus (greenish) ) - 8 stems, dill (chopped) - 1.

section: Fish salads, Cereal salads

Herring salad with rice

herring (fillet), rice, onion, green salad, egg, mayonnaise.

section: Fish salads

Fish salad with potatoes and rice

potatoes (boiled), rice, tomatoes, peppers, onions, Altero Gold vegetable oil, dry white wine, tomato paste, salt, sugar, pepper, garlic, sardines in tomato.

section: Fish salads, Potato salads

Japanese salad

rice, mayonnaise, smoked fish, egg.

section: Fish salads

Salad with seaweed and smoked fish

seaweed, smoked fish, egg, tomatoes, cucumbers, pickled cucumber, boiled rice, herbs, mayonnaise.

section: Fish salads, Seaweed salads

Salad of canned fish, rice and peas

canned fish in oil, peas, rice, apple (sour), onion, salt and pepper.

section: Fish salads

Canned fish and rice salad

canned food in tomato, rice (boiled), cucumber (lightly salted), mayonnaise, salt, spices.

section: Fish salads

Smoked fish salad with rice and horseradish

fish (smoked), horseradish (grated), rice (boiled), sour cream, vinegar (3%), beet juice, herbs, sugar, salt.

section: Fish salads

Rice salad with mackerel

rice (long grain), tomatoes, mackerel (canned fillet), chives, parsley, wine vinegar, mustard (not very hot), salt, dark pepper (ground), vegetable oil, anchovy.

section: Fish salads, Cereal salads

Saury salad

saury, rice, pickles, egg (boiled), cheese, onions, herbs, mayonnaise.

section: Fish salads

Hot fish salad

saury (in oil), egg (boiled), parsley, rice, onion.

section: Fish salads

Flounder salad with rice

flounder (fresh frozen), corn (canned), mayonnaise, boiled rice, onion, dill, salt, pepper.

section: Fish salads

Basque cod salad

cod (boiled fillet), onion, reddish beans (boiled), carrots (boiled), fluffy boiled rice, dry reddish wine, parsley, paprika, sugar, salt.

section: Fish salads

Pollock salad with rice and tomatoes

pollock (boiled fillet), rice, mayonnaise, tomato, onion, sorrel, parsley (greens), salt, pepper.

section: Fish salads

Goby salad in tomato

mayonnaise, tomatoes in tomato, greens, salt, rice, pickled cucumbers, red pepper.

section: Fish salads

Rice salad with sprats

rice, carrots, sprats, garlic, mayonnaise, salt, dark pepper, cheese (hard grated).

section: Fish salads, Cereal salads

Rice salad with shrimp and anchovies

lemon juice, dark pepper (ground), salt, vegetable oil, celery (greens), lettuce, shrimp (peeled), anchovies (fillet), rice.

section: Shrimp salads, Fish salads

Layered salad of canned saury with reddish caviar

saury (canned in oil), onion, rice, carrots, mayonnaise, reddish caviar, egg.

section: Layered salads, Fish salads

Sea bass and mussels salad with rice

mussels, sea bass (boiled fillet), rice, tomatoes, eggs, soybean oil, rice vinegar, bay leaf, dill, salt.

section: Fish salads, Mussel salads

Rice salad with green peas and sprats

sprats, green peas (canned), cucumbers, eggs (boiled), rice, mayonnaise, dill (crushed).

section: Cereal salads, Fish salads

Rice salad with canned salmon and mozzarella

salmon (canned), rice (a mixture of regular and wild), cherry tomatoes, cucumber, mozzarella, parsley, parmesan (grated), olive oil, lemon juice, garlic, dill (chopped), lemon zest.

section: Fish salads, Cheese salads, Cereal salads

Rice salad with sardines and eggs

sardines (in oil), eggs, onions, mayonnaise, salt, herbs, rice.

section: Fish salads, Cereal salads