Fans of fast and simple, but at the same time tasty dishes can be advised to prepare a salad of canned fish and potatoes.
The ingredients for such a dish are easy to find in any store, and their cost is low. Any kind of canned food is suitable for such a dish: tuna, pink salmon, saury, sardine. The main thing is that this fish should be in its own juice or in oil, but not in tomato sauce. The fact is that he will surely ruin the dish: both appearance and taste.
In this article, you can find several available recipes for canned fish and potato salads.
There are a huge number of cooking options for this kind of salads, but all of them are united by a simple cooking process and the availability of ingredients.
Canned fish under a fur coat
This dish is simple, cooking does not take much effort, time and material costs. At the same time, a nutritious and visually attractive salad comes out.
To prepare this kind of puff salad with canned fish and potatoes, you must have canned fish, several potato tubers, one small onion, a couple of medium-sized carrots, three to four eggs, canned peas and mayonnaise.
Cooking salad
- Boil vegetables (carrots, potatoes) and eggs, then let them cool, and we ourselves begin to peel and chop the onions in small cubes. You can pour boiling water over it so that bitterness and excess pungency disappear.
- We put peas in a colander and let the liquid drain, we do the same with canned fish.
- Peel and three on a coarse grater separately carrots and potatoes. It is better to rub eggs on a fine grater.
- Next, we take a flat dish of large diameter and put fish on it, then onion and grease with mayonnaise.
- Then comes a layer of potatoes, carrots, eggs. We coat each layer with mayonnaise.
Decorate with peas.
"Mimosa"
Another salad of canned fish with potatoes and mayonnaise, which was very popular in the post-Soviet countries and was present at almost every feast. This is not surprising, because it is low-cost and very tasty.
He has not lost his admirers today.
To prepare such a dish in the kitchen you need to have canned fish (saury in oil is the best option), three small potatoes, one medium onion, five eggs, a bunch of green onions, black ground pepper and, of course, mayonnaise.
How to cook?
Canned fish salad with potatoes is easy to prepare.
- Boil vegetables and eggs first. Allow them to cool and then clean.
- Grate the potatoes with large holes, put in a salad bowl and grease with mayonnaise.
- On top of a layer of potatoes we spread canned food, which we knead in advance with a fork, and also lubricate with mayonnaise.
- Finely chopped onion, put it on the fish, then there is a layer of egg whites, which are grated on a fine grater, then carrots, grease each layer with mayonnaise.
- A layer of yolks, grated on a fine grater, completes and decorates a salad of canned fish and potatoes.
The recipe is simple and quick, and also tested by generations of our compatriots.
Canned Salmon Salad
All kinds of holidays are celebrated throughout the year: Easter, New Year, wedding, May holidays, birthday. Salads for such events would like to make unusual, amazing and at the same time not very costly.
A great option for this dish is a salad with canned salmon.
You will need the following products for its preparation: a jar of canned salmon, potatoes (a couple of pieces), four eggs, two medium-sized carrots, 150 grams of pitted prunes, 100 grams of walnuts and mayonnaise.
- Boil eggs, vegetables, cool and peel. Next, we separate the yolks from the proteins. We rub all these ingredients separately on a coarse grater.
- Pour prunes with boiling water and leave for several minutes to soften. So it will be easier to cut it into strips.
- We open canned food, get salmon and put it in a colander in order to get rid of excess fluid. Next, grind it.
- This salad looks advantageous in a transparent dish or bowl, because it is stacked in layers that are smeared with mayonnaise.
- The sequence of layers: potatoes, salmon, egg yolks, proteins, carrots, prunes.
Decorate such a salad with walnuts, it will be good if it is dried, whole pieces of walnut.
"Fish hill"
Another salad recipe for a birthday or for another holiday, which is done simply and looks beautiful, is Fish Hill. It is also stacked in layers that are smeared with a small amount of mayonnaise.
The ingredients to make such a dish, you need the following: potatoes (medium size) - six pieces, five small carrots, three small heads of onions, four eggs, 125 grams of crab sticks, a can of canned pink salmon and a can of canned saury, mayonnaise. We do the same manipulations with vegetables and eggs as in previous recipes. Shred the onion, soften the canned fish, cut the crab sticks into small pieces.
For laying out this salad, it is better to use a large flat dish or something like a bowl with high transparent sides. We start laying out the dishes, which will consist of three blocks:
- The first block will include the following sequence of ingredients: coarsely grated potatoes, onions, pink salmon, eggs, carrots, grated on a coarse grater.
- The second block: potatoes, onions, canned saury, eggs, carrots.
- Third: potatoes, onions, crab sticks, eggs, carrots.
We coat all layers and blocks with mayonnaise.
The result is a tall, beautiful salad that will delight not only with its appearance, but also with its taste.
Favorite Recipe
Above were presented salads, which are laid out in layers, it is beautiful, but takes a little longer than a simple salad, in which there is only mixing of the ingredients.
Canned fish salad with potatoes (it was no coincidence that it was chosen) is a hearty dish that has been familiar and loved by many since childhood.
It is prepared from the following products: canned fish (one can), three to four pickled cucumbers, four small potatoes, three eggs and mayonnaise for dressing the salad.
You will also need a small amount of salt, pepper and herbs for decoration.
We start the process with the preparation of the ingredients, for this we set the eggs, potatoes and carrots to cook, and cut the cucumbers into small cubes. Canned food, as in the previous recipes, remove excess fluid or oil and knead with a fork. Cooked and peeled vegetables and eggs, cut into small cubes, mix them with chopped cucumbers, salt, pepper, grease everything with mayonnaise and put them in a salad bowl.
Pour canned fish on top and decorate with greens. You can decorate the salad not only with dill or parsley, for this purpose, egg slices or cucumber are also perfect.
Olivier with fish
This is the name of the salad, which has little resemblance to traditional olivier in its composition. To prepare it, you need to stock up: with one jar of any canned fish, a couple of potatoes, a medium-sized onion, four small tomatoes, a glass of mayonnaise, lemon, lettuce, fresh dill or celery.
Cooking
A salad of canned fish with potatoes called Olivier is prepared quite quickly.
- First you need to boil a little water, it will be needed in order to scald onions and tomatoes.
- It is necessary to finely chop the onion, then sprinkle it with boiling water to neutralize the sharpness, because from the onion we only need the aroma and juiciness that it gives to the dish.
- Then we pour tomatoes over with boiling water, after such a procedure, the peel from them will come off very easily. The pulp of vegetables is cut into small cubes.
- Next, open the canned food and discard the fish in a colander, leave it for a few minutes, letting the liquid drain.
- This procedure must be done to avoid too watery and thin lettuce.
- Peel the boiled potatoes and cut them into small cubes.
- Next, mix all the ingredients, add lemon juice and season the salad with mayonnaise.
It is better to put a canned fish salad with potatoes to cool in the refrigerator for several hours, because the cold one is much tastier.
This dish is served in many ways, but the most popular is to put it on a large bowl on top of lettuce leaves. Garnish with dill or celery on top.
In general, there are many options for serving salads. This can be a traditional way - in a salad bowl or flat dish, as part of a canapé or on bread edges, it is also often served on New Year's Eve in pineapple boats. You can often see salads, which are laid out in portions in small transparent bowls on high legs.
All this is a matter of taste and desire of the host of the feast.