CANNED FISH SALAD WITH RICE, POTATOES, EGGS: RECIPES

There is a mass of canned fish salads: they can be cooked both for holidays and on weekdays, adding rice, potatoes and other vegetables as additional ingredients. Such an appetizer will be not only very satisfying, but also useful due to the vitamins and microelements contained in fish.

Top recipes for salads from canned fish with rice

The combination of rice and fish in the preparation of salads is very popular, because fish has a lot of high-quality protein, and rice for a long time eliminates the feeling of hunger, which makes such snacks very nourishing. Also, rice contains a lot of fiber, vitamins, microelements - this product has a positive effect on the functioning of the gastrointestinal tract, and on the nervous system, and on the work of other organs.

"Sissy"

Cooking time: 50 minutes.

Calories per 100 g: 81 kcal.

To make it you need the following ingredients:

1 tbsp. boiled rice;
1 bank of saury;
4 eggs;
1 cucumber;
1 onion;
4 tbsp. vegetable oil (mayonnaise);
1 tbsp. lemon juice (or soy sauce);
salt and pepper to taste;
green salad.

We start cooking, it does not take much time. Onions need to be cleaned and fried, then pickled, which will give it a piquant sour taste. To do this, after roasting it is necessary to pour lemon juice or soy sauce and leave for five minutes. While pickling onions, grate boiled eggs, finely chop the greens, mash the canned fish.

All the ingredients are mixed, refilled with sour cream or mayonnaise, salt and seasoned. We spread the salad on a plate, pre-decorated with lettuce leaves. Sprinkle the prepared hill of snacks with grated cucumber, decorate with greens.

But this dish can also be served in portions: wrap a few spoonfuls of "Nezhenki" in a salad sheet.

Salad with tuna

Cooking time: 35 minutes.

Caloric content per 100 g: 90 kcal.

Prepares very quickly, simply, will appeal to all members of your family. To prepare the need products such as:

1 can of tuna;
0.5 cans of corn;
2 tbsp. boiled rice;
3 eggs;
1 onion;
salt to taste;
4 tbsp. mayonnaise;
greenery for decoration.

First boil the rice, pre-washing it 2-3 times until the water is clear, then pour it into the pan, pour it with water and cook until ready, usually 15-20 minutes.

And in order to prevent the rice cereal from turning into a porridge in the salad, after cooking it is washed under cold water and thrown back onto a sieve so that the glass has excess moisture.

While the rice is being cooked, cook the boiled eggs in a separate container. After cooking, wait for them to cool, and finely cut or grate.

Onions clean, wash and shred. Prepare the corn: drain excess liquid from the jar, and wash the greens, dry them with a paper towel and finely crumble. From the bank, extract the main ingredient - tuna, lay it in a salad bowl and finely mash with a fork.

After that, we shift all other ingredients into a container, salt, pepper, dress the salad with mayonnaise, mix.

Important secret: this salad should not be served immediately to the table, since all its flavor notes will be revealed only after it has been standing in the refrigerator for at least an hour.

Cooking with mackerel

Cooking time: 80 minutes.

Caloric content per 100 g: 150 kcal.

Such a salad can be served both on holidays and on ordinary days, since it is very easy to prepare it. Looking for the following products:

200 g of boiled rice;
200 g canned mackerel;
1 large carrot;
2 boiled eggs;
salt and pepper to taste;
mayonnaise for refueling.

The preparation is as follows:

Boil rice until ready.
Open the canned food, drain the liquid, remove the bones from the fish and mash the flesh with a fork.
Wash carrots, peel, boil, grate.
Cook hard boiled eggs and chop them just finely.
On a plastic plate you need to put the sides for the future salad, which can be made, for example, from a plastic bottle.
Lay out the first layer of canned mackerel.
Spread rice on top, level layers, pepper, salt, smear with a thin layer of mayonnaise.
Top with a thin layer of boiled carrots, cover with mayonnaise.
The last layer is boiled eggs.
Put the salad in the fridge for at least half an hour, then remove the sides (so the salad will retain its shape), serve.

How to cook salad "Mimosa"

"Mimosa" is one of the favorite salads of domestic housewives, because to prepare it simply, it does not require any special culinary knowledge. Moreover, there are many variations of such a snack: with carrots, cheese, and various canned fish.

Classic recipe

Cooking time: 40 minutes.

Caloric content per 100 g: 130 kcal.

Ingredients are as follows:

7 eggs;
100 grams of cheese;
50 g butter;
5 carrots;
300 g of any canned fish;
0.5 onions;
mayonnaise to taste for dressing.

This salad will lay out layers, because we need a plate of large diameter. First you need to prepare all its components: boil the eggs, separate the whites from the yolks, boil the carrots, pour out the liquid from the canned jar, and knead the fish itself with a fork.

Further we act according to the following instructions:

Put the fish in the first layer on the plate.
Top - grated egg white. You can salt it a little and make a mayonnaise mesh on top.
Again put a layer of canned fish.
Finely chop the onion (and for "Mimosa" it is better to take sweet varieties).
We rub the grated butter, and to make the process quicker, it must first be held in the freezer for half an hour. We spread on the bow and again make a mesh of mayonnaise.
Rub the cheese on top, then lay out the grated carrots and make the mayonnaise net again.
It remains to grate the yolks and sprinkle with the top of the salad - this will be the last layer. Additionally, you can decorate the salad with greens.

Mimosa with saury, cheese and potatoes

Cooking time: 50 minutes.

Caloric content per 100 g: 110 kcal.

To make this wonderful salad, you will need:

1 can of saury;
5-6 peeled boiled potatoes;
1 boiled carrots;
1 onion;
5-6 boiled eggs;
100 grams of cheese;
mayonnaise and herbs to taste.

To make it more convenient, first prepare all the ingredients for the salad, which will be laid out in layers: from the preserves, remove the liquid, mash the fish itself, chop the vegetables finely or grate, chop the egg whites, rub the cheese.

Then everything is simple:

The first layer is boiled potatoes.
The second is mashed saury.
Then - onions.
From above, you need to make a mesh of mayonnaise.
Put carrots on top.
Next - crushed proteins, which are decorated with mayonnaise mesh.
Spread the grated egg yolk mixed with cheese over the entire surface of the salad.
Decorate with greens and send to infuse in the refrigerator.

Variants of delicious salads with canned fish and potatoes

The combination of potatoes and fish is also very popular - from these ingredients you can cook soups, main dishes, salads and snacks.

Classic recipe

Cooking time: 30 minutes.

Caloric content per 100 g: 148 kcal.

This salad is very simple to prepare - it will turn out tasty even for a novice chef. In addition, he is one of those who are preparing to "quick fix": if guests are on the doorstep, and you did not have time to cook anything, grab it - and tasty, and nourishing.

Looking for the following products:

0.5 kg of boiled potatoes;
can of fish canned in own juice;
1 onion;
1 pot of peas;
3-4 tablespoons vegetable oil;
mayonnaise and herbs, spices, salt - to taste.

The preparation is as follows:

Onions and potatoes cut into small cubes.
Oil is poured from fish, kneaded, added to onions and potatoes.
Add canned peas.
Mix the salad and fill it with butter or mayonnaise.

Egg Potato Salad Recipe

Cooking time: 40 minutes.

Calories per 100 g: 132 kcal.

This salad is ideal for any holiday - it is delicious, cooked simply and quickly, and will appeal to both children and adults.

Ingredients for its preparation will be the following:

1 can of canned mackerel or tuna;
2-3 boiled eggs;
0.5 kg of boiled potatoes in their skins;
1 boiled carrots;
1 onion;
2 tsp. vinegar;
greens and mayonnaise to taste.

Cooking process:

Boiled chicken egg cut and lay out in a container.
Add chopped onions (preferably rings).
Fill the mixture with vinegar and leave to infuse for about 15 minutes.
Grate the carrots, fry, cool and add to the salad bowl.
Boiled potatoes cut into cubes and put to other ingredients.
Remove the bones from the fish, grind with a fork, put in a salad bowl and mix everything.
Dressing salad with mayonnaise.