Layered salad with smoked pink salmon

The New Year holidays are still coming, which means all the newest and most noteworthy salads are needed. I suggest trying a new one with smoked pink salmon.

Ingredients for “Layered Salad with Smoked Pink Salmon”:

Carrots (boiled, if small, or one large) - 2 pcs.
Potatoes (boiled, if large, or 2-3 small tubers) - 1 pc.
Mayonnaise (approximately depending on how you lubricate) - 200 ml
Pink salmon (150-200g smoked. Mine is not fatty, dry.) - 150g
Chicken egg (boiled) - 3 pcs.
Green onion (bunch size to taste) - 1 bunch.

Production time: 30 minutes

Number of servings: 5

Nutritional and energy value:

Ready meals
kcal 1886.8 kcal	proteins 58.5 g	fat 162.6 g	carbohydrates 43.9 g
Portions
kcal 377.4 kcal	proteins 11.7 g	fat 32.5 g	carbohydrates 8.8 g
100 g dish
kcal 224.6 kcal	proteins 7 g	fat 19.4 g	carbohydrates 5.2 g

Recipe for “Layered Salad with Smoked Pink Salmon”:

Grate the boiled potatoes on a large grater. this will be the 1st layer. open with mayonnaise, you can use a mesh, or you can just coat it with whatever is more convenient for you

We fillet the fish if you have a whole one. and cut into small pieces. 2nd layer + mayonnaise

Finely chop the green onion feathers. the amount of onion and the density of the layer depends on your personal preferences

Grate boiled eggs on a large grater + mayonnaise. If desired, you can add a little salt.

Grate carrots boiled in salted water on a large grater + mayonnaise. outermost layer. You can additionally sprinkle some herbs on top.

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January 12, 2019 Robb Star #

January 12, 2019 lina cactus # (recipe creator)

January 6, 2018 ms olya1226 #

January 13, 2015 tomi_tn #

January 10, 2015 lanslans #

January 9, 2015 lada l09 #

January 9, 2015 lina cactus # (recipe creator)

January 10, 2015 lada l09 #

January 9, 2015 kim valerija #

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January 9, 2015 veronika1910 #

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January 9, 2015 lina cactus # (recipe creator)

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Canned pink salmon salad

Ingredients

Natural pink salmon – 1 can

Fresh cucumber – 1 pc.

Chicken eggs – 2-3 pcs.

Mayonnaise - to taste

Green onions – 20 g

Onions – 1-2 heads

Dill - for decoration

123 kcal
1 hour
1 hour

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Back in the distant stagnant times, the puff salad “Mimosa” was included in the menu of the ceremonial table on a par with the recognized fish salad “Herring under a fur coat”. The snack dish, loved by housewives for its ease of execution and huge savings, is still popular today. Traditional Mimosa includes canned fish, chicken eggs, onions and mayonnaise. In turn, I offer a rather exciting and tasty variation - a layered salad with canned pink salmon, fresh cucumber and carrots.

We will need: a can of canned pink salmon (natural), carrots, fresh cucumber, boiled chicken eggs, green and onions, also very little mayonnaise and dill for decoration.

So, a recipe for canned pink salmon salad. Open the canned food and remove the contents into a bowl. The bones are removed, and the pink salmon itself is kneaded with a fork.

Green onions are chopped with a knife and sent to the bottom of a glass salad bowl.

I advise you not to overuse mayonnaise. Very little is needed.

After which comes a generous layer of canned pink salmon. Flatten the canned food with a fork.

I fry onion cubes and grated carrots with a minimum of sunflower oil. Salt to taste. If you are too lazy to fry, just boil the carrots, and later chop them with a knife or pass them through a grater. Pink salmon is covered with a carrot layer.

Next is a layer of new cucumbers. Cut the cucumbers into small cubes or narrow strips.

Then a light color of mayonnaise and an egg layer. In this case, add the yolks to the salad separately from the whites, but as decoration. The yolks are rubbed on a small grater and distributed on the right side of the salad bowl. Squirrels are on the left. The egg layer must be salted.

Before chopping the egg whites, let’s create flower decorations from the tops. Carefully cut out the petals with a knife. We will complement the yellowish part of the salad with snow-white flowers. Use dill to form leaves.

Place the salad bowl in a cold space for 30 minutes. The canned pink salmon salad is ready, help yourself!

Affectionate, tasty and necessary. We used very little mayonnaise, so our appetizer dish can be included in a low-calorie festive menu.

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.

Save recipes

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 with cucumbers on a large grater. 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.

Try

10 egg salads that will help out in any situation

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.

Rate the taste

10 best corn salads

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

10 cool salads with cheese

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 together 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 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 with cheese on a large grater. 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.

Amaze your guests

8 delicious sandwiches with sprats that will become your favorites

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.

Help yourself ️

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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 salads with mushrooms for every taste

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 with cheese on a large grater. 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.

Frisky and ordinary recipes for canned pink salmon salads

Pink salmon is the winner among canned fish of the salmon family. Almost all cooks choose it specifically if they want to prepare a salad with canned fish.

Layered salad “Norwegian novel” with canned pink salmon

Products:

Pink salmon (canned) - 2 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Fresh cucumber - 2-3 pcs.
Dill greens - 50 g
Boiled rice - 125 g
Lettuce leaves
Salt - to taste
Ground dark pepper - to taste
Mayonnaise - to taste
Lemon juice - 2 tbsp. l.

Step by step recipe:

Grate the carrots on a large grater.
Pour oil into the frying pan. When it starts to warm up, add the carrots, add salt and reduce the heat. Saute the carrots until soft, 8 minutes (they do not have to turn golden). Transfer to a separate bowl without oil and let cool.
Cut a huge onion into thin quarter rings.
Squeeze the juice from half a lemon.
Pour the juice over the onion and pepper. We leave it.
In a separate plate, without excess water, mash the fish with a fork.
Finely chop the dill.
(It is better not to use parsley in this salad.)
We cut the cucumbers lengthwise into slices, then into small cubes. Mix cucumbers with dill. There is no need to add salt, because the cucumbers will release juice.
Line a salad plate with lettuce leaves.
Place the first layer of rice boiled in salted water. Add a little salt. (Rice can be replaced with potatoes, but they are already boring in salads.)
Lubricate with mayonnaise.
The next layer is pink salmon.
(Pink salmon can be replaced with sardines.)
Lubricate with a thin layer of mayonnaise.
Drain the lemon juice from the onion and distribute the onion in a subsequent layer.
(If you don’t like sourness in salads, you don’t have to pickle the onions.)
Spread the carrots on top of the onions. Lightly grease with mayonnaise.
Cover the entire surface of the salad with cucumbers and herbs. Cover the salad with cling film and leave to brew for 1-1.5 hours.
Before serving, the Norwegian Romance salad must be salted.

Layered salad with pink salmon and pickled cucumbers

Products (for 4 servings):

Canned pink salmon - 0.5 cans
Pickled cucumbers - 2 pcs. (about 60 g)
Potatoes - 1 pc. (50 g)
Carrots - 1 pc. (60 g)
Chicken eggs - 1-2 pcs. (90 g)
Salad onions (snow-white or purple) - 0.5 pcs. (30 g)
Mayonnaise - 120 g
Salt - to taste
Ground dark pepper - to taste

Step by step recipe:

We need to hard boil the eggs for the salad. You also need to boil the potatoes and carrots.
How to prepare a layered salad with pink salmon and pickled cucumbers:
Peel and finely chop the eggs or grate them.
Finely chop the carrots and pickled cucumbers (you can grate them).
Let's do the same with potatoes. Place the grated potatoes in the base of the salad - as the bottom layer. Lubricate it with mayonnaise.
The fish layer is the next one. Salt the liquid from the canned pink salmon (you can add a little). Break into pieces with a fork. I prefer that the pieces are not small - I like the fish to be felt in the salad.
Place chopped onions on the fish, preferably salad onions - white or purple.
Let's apply mayonnaise.
Next, add the chopped cucumbers.
Then the eggs.
And again the mayonnaise mesh.
Let's tamp down a salad of eggs, vegetables and canned fish.
And the outermost layer is carrot.
Any layer of salad is coated with mayonnaise, and a layer of potatoes, carrots and eggs can be salted if desired. You don’t need to add salt to this salad, because canned fish and cucumbers are already salted, but here you should consider your own taste.
If you use a garnish ring, like I do, then before removing it, put the fish salad in the refrigerator for an hour or two. Then there is less risk that the puff salad will become deformed when the ring is removed.
The finished salad with pink salmon and pickled cucumbers can be decorated with a rosette of onions and carrots. A flower can also be created from a cucumber.

Salad with canned pink salmon and fresh cucumber

A wonderful salad made from canned pink salmon, with corn, boiled eggs and the freshest cucumber. This fish salad with croutons will certainly find its own admirers.

Products:

Canned pink salmon – 150 g
Chicken egg – 1-2 pcs.
Canned corn (sweet) – 100 g
Fresh cucumber – 0.5 pieces
Green onion – 4 feathers
Fresh dill – 2 sprigs
Crackers – 40 g
Olive oil – 40 ml
Salt - to taste
Ground dark pepper - to taste

Step by step recipe:

Boil the eggs and cool under cool water.
We remove the bones from the canned pink salmon, chop the fish into pieces, which we transfer to a bowl.
We peel the egg, cut it and transfer it to the fish pieces.
Before adding canned corn to the salad, place the grains on a sieve to allow the liquid to combine.
Cut the cucumber into semicircles.
Finely chop the washed and dried greens (the recipe uses dill and green onions). Add the greens to the bowl.
Season the salad with canned pink salmon and fresh cucumber to taste with salt and ground black pepper (or the consistency of peppers). We use olive oil as a dressing.
Mix fish salad with corn, eggs, cucumber and herbs.
Place the salad with canned pink salmon on a dish and sprinkle with croutons on top.
Fish salad with croutons is ready.

Layered salad with pink salmon and crab sticks

A salad with canned pink salmon and crab sticks is suitable for both the daily table and a special occasion.

Products (for 2 servings):

Canned pink salmon (natural) - 1 can (245 g)
Crab sticks - 5 pcs.
Chicken eggs - 2 pcs.
Carrots - 1 pc.
Olives - 10-12 pcs.
Mayonnaise - 4 tbsp. spoons
Fresh dill - 1 sprig
Fresh parsley - 1 sprig

Step by step recipe:

Divide the previously boiled eggs into yolks and whites. Grate the whites on a small grater. Layered salad can be created using a serving ring or a bowl lined with cling film.
Grease the whites with mayonnaise.
Boil the carrots for 10 minutes, then grate them using a Korean carrot grater.
Place carrots on egg whites, brush with mayonnaise.
Mash the canned pink salmon with a fork, removing the bones. Place fish on carrots.
Lubricate pink salmon with mayonnaise.
Cut the olives into thin rings and place in a subsequent layer.
Following the olives, place a layer of crab sticks, cut into small cubes. Grease with mayonnaise.
Carefully turn the ring (or bowl) with a salad of crab sticks and canned pink salmon onto another plate.
Grate the yolks on a small grater and sprinkle them over the layer of egg whites on top.
Garnish a layered salad of eggs, crab sticks, pink salmon, carrots and olives with finely chopped herbs.
Salad with pink salmon and crab sticks is ready. Let it soak for 40-60 minutes and serve.

Salad with pink salmon, potatoes and melted cheese “Snake”

Products:

Canned pink salmon fish - 2 cans
Potatoes - 6 pcs.
Testicles - 6 pcs.
Processed cheese - 3 pcs.
Garlic - 2-3 teeth.
Pickled cucumbers - to taste
Olives - to taste
Carrots - for decoration
Mayonnaise - to taste

Step by step recipe:

Boil eggs and potatoes and peel.
Grate the cheeses on a large grater.
Eggs and potatoes also need to be grated.
The fish needs to be mashed with a fork.
Combine all ingredients. Squeeze the garlic and season with mayonnaise. Add pepper and salt if desired.
We lay out a snake from the salad.
Decorate with olives and cucumbers to your liking. Making a crown out of carrots.
Salad ready.

Chef with higher education and 5 years of practice in Europe, including in French restaurants. Sous is a chef in one of the capital's establishments, a specialist on the recipestogo website. ru. Passion - confectionery. My dream is to graduate from Le Cordon Bleu.

Layered salad with smoked pink salmon