Egg and canned salad: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Remember those times when Soviet people had never heard of all sorts of kiwi, avocado, mascarpone and other products that are not considered exotic at all now? Paradoxically, the housewives of that era knew how to cook delicious dishes literally “out of nothing”. Suffice it to recall the ingenious invention of Soviet culinary thought - Mimosa salad. Canned food, eggs, and a few other equally basic foods - and the holiday snack is ready.

Now there are exotic foods in the fridge. But "Mimosa" has not lost its popularity from this. On the contrary, the main recipe has acquired variations, and we invite you to familiarize yourself with them. These salads are very easy to prepare and do not take much time. Some snacks can be called "Everything that was found in the refrigerator." This means that the dish gives room for the use of culinary imagination.

Suchsnacks are also very economical, because they will find the use of the remaining boiled rice and other products. Salad ingredients may vary. Only two remain unchanged: eggs (chicken, hard-boiled) and canned fish. To these main components, you can add refreshing elements (vegetables) and saturating (cereals, cheese).

Classic of Soviet cuisine - Mimosa salad: recipe with canned food, egg and potatoes

To make the appetizer tender and at the same time satisfying, it is best to use homemade mayonnaise. And before serving, the salad should be kept in the refrigerator for an hour.

1. Let's boil 300 grams of potatoes and 200 g of carrots in their skins, and 6 hard-boiled eggs.
2. After the vegetables are cooked, cool them and clean them.
3. Eggs are divided into proteins and yolks.
4. Peel the onion, chop finely, pour boiling water over it. After ten minutes, we decant the water so that all the bitterness is gone.
5. Open canned fish in oil, knead the contents of the jar with a fork into gruel.
6. "Mimosa" - puff salad. Therefore, three potatoes, carrots, proteins, yolks and 200 grams of hard cheese in separate containers: large vegetables, small eggs.
7. Now fold the salad. To do this, take a flat dish and set a round stencil on it.
8. Put the fish on the bottom, sprinkle with onions. Lubricate with mayonnaise. Next, cover each layer, except for the top one, with this sauce.
9. Plasts alternate in the following sequence: proteins, carrots, potatoes, cheese, yolks.

Easy and quick snack with minimal ingredients

We will add only green onions to the salad of eggs and canned food. A standard can of fish will only require a couple of feathers from this garden crop.

1. Two hard-boiled eggs.
2. Canned fish, preferably in oil or own juice (but not in tomato sauce), open, knead with a fork.
3. Cut the green onions into rings, and the eggs into cubes.
4. Mix all ingredients gently.
5. If the canned food was "in its own juice", dress the salad with vegetable oil.
6. Everything, the dish is ready. But in order for all the components of the salad to enter into the connection and it becomes tastier, you need to keep it in the refrigerator for at least an hour.

Salads with Rice: Recipe 1

If you want a snack to serve as a light lunch, you need to increase its nutritional value. Put porridge in the salad, and the feeling of hunger will disappear until the evening. Rice is an ideal cereal to add to snacks. If you have crumbly porridge left - good. If not, cook 75 grams of raw cereals. From this number of grains, 250 g of finished porridge will be obtained. Now you can start preparing the salad. Rice, eggs, canned food, cheese are the main ingredients.

1. Open the jar and grind its contents a little. But, unlike previous recipes, we are not zealous. Sprats, for example, can simply be cut in half.
2. Then we shift the fish along with the oil to the rice. Mix thoroughly.
3. Hard boil 4 eggs. Cool them down in coldwater, clean and cut into pieces.
4. Add to salad and mix again. We combine 150 g of sour cream and mayonnaise and season the salad with this sauce.
5. Top with three large chips a small piece of cheese (60-80 grams).
6. Decorate the salad with green onions and mayonnaise.
7. This appetizer can also be made in a festive version, replacing canned food with lightly s alted red fish. They also use hot smoked mackerel.

Second recipe for canned rice salad: with cucumber, egg, cheese

This time we need quite a bit of ready-made porridge - about 50 grams.

1. Open canned food in vegetable oil, knead the fish with a fork.
2. Hard boil three eggs.
3. Three large chips 50 grams of hard cheese.
4. One large cucumber peeled. Cut into small cubes.
5. Eggs clean and three finely.
6. This egg and canned rice salad is flaky. Therefore, we prepare all the ingredients in separate bowls.
7. On a beautiful flat dish in which the appetizer will be served, lay out canned fish.
8. To make the salad look more spectacular and all its layers are clearly visible to guests, you can use a stencil.
9. Spread the fish with mayonnaise.
10. Spread a layer of rice porridge on top.
11. Apply mayonnaise again.
12. Next, lay the eggs evenly.
13. Once again we coat with a thin layer of mayonnaise.
14. Cover with grated cheese.
15. This time we apply mayonnaise liberally.
16. Sprinkle salad with cucumber slices.
17. Decorate the appetizer with chopped dill and three parsley leaves.

Third rice salad recipe

The more ingredients in the snack, the more satisfying it will be. We suggest supplementing the list of components with a jar of sweet corn. This product is just perfect with boiled rice. According to this recipe, a salad with canned food and an egg is prepared from fish in its own juice. The ideal option would be sardine, sockeye salmon, saury or pink salmon.

1. Peel off the fish, transfer to a bowl, knead with a fork.
2. Pour a tablespoon of lemon juice. If the fish is dry, you can add some brine from a jar.
3. Four hard-boiled eggs, peel, cut into small cubes, add to the fish.
4. Slice a small red onion.
5. Also add to the common pot along with 250 grams of boiled rice.
6. And finally, the last component of the salad is corn. We fish out half the grains from a standard jar. Add to appetizer.
7. S alt the dish, season with pepper. Season the appetizer with mayonnaise (2-3 tablespoons).
8. Decorate with chopped fresh herbs.
9. For the festive table, such an appetizer can be served not in a salad bowl, but in tartlets. In this case, you can decorate the dish with small sprigs of parsley.

Very budget salad

Classic "Mimosa" can be reduced in price if you replace hard cheese with its processed counterpart. We need three pieces. But choosing fusedcheese, you need to carefully read the label. The cheapest segment is now made without dairy fat at all. Modified starch will not improve the taste of a salad with canned food, eggs and processed cheese and will not benefit your he alth.

1. Open a jar of slave in oil and crush it with a fork. Spread on a dish in an even layer.
2. Grate cream cheese very finely on top. You can also use a garlic press.
3. Sprinkle the cheese with red ground pepper, s alt the dish a little.
4. Make a thin layer of mayonnaise. To do this, it is more convenient to use a silicone brush so as not to crush the lush curd mass (after all, it sticks together very much).
5. Several green onion feathers cut into rings.
6. Sprinkle them on the top layer.
7. Three hard-boiled eggs are divided into whites and yolks.
8. The first three large chips on the bow.
9. Spread with mayonnaise.
10. Now turn the yolks. They can generally be served with a fork and laid out in an even layer.
11. Refrigerate before serving.

Mimosa with potatoes but no cheese at all

Here is another variation of the salad with canned fish and egg:

1. Three medium potatoes wash and cook in their uniforms until tender.
2. Then cool, peel and cut into cubes.
3. While we are working on potatoes, boil two hard-boiled eggs. Cool, clean, cut into the same cubes as the tubers. You can use an egg cutter.
4. Chop a few stalks of dill and parsley finely.
5. Opening canned food "in its own juice". We expressliquid.
6. Cut the fish into cubes.
7. Combine all the ingredients in a salad bowl, except greens.
8. S alt to taste, if necessary, add spices.
9. Sprinkle the appetizer with mayonnaise and mix again.
10. To diversify the dish, try replacing canned herring. But in this case, you need to add quite a bit of s alt.

Warm salad

This dish may well serve as a full dinner. Let's prepare the dressing first:

1. Mix two tablespoons of soy sauce and one tablespoon of olive oil in a cup.
2. Add mustard on the tip of a knife.
3. Tear three lettuce leaves on a dish with our hands.
4. Lay whole sprats or canned sardines on top.
5. Egg salad and toast must be cooked very quickly so that it does not have time to cool. We put a frying pan with vegetable oil on the fire.
6. Clean a few slices of white bread from the crust.
7. Cut the crumb into cubes.
8. Parallel boil two eggs.
9. Fry slices of bread in oil until golden brown.
10. Pour hot oil over the toasted salad.
11. Fill with sauce.
12. Quickly clean the eggs, cut into large pieces, add to the dish.
13. Sprinkle with sesame seeds and serve immediately.

Holiday Avocado Salad

Procedure:

1. Tear 4-5 lettuce leaves into a dish with low edges.
2. Peel a red onion half and chop into rings.
3. Spread them randomly over lettuce leaves.
4. Two eggsboil hard, clean, cut into four slices. Also put on lettuce leaves.
5. Cut the fresh cucumber into slices, and the tomato into slices. Arrange the vegetables on the dish.
6. Cut the avocado in half, take out the pit. We pry off the peel with a spoon, we extract the pulp. Cut it into thin slices.
7. Opening a can of canned tuna. Grind the fish, but not much. Sprinkle with lemon juice.
8. We fill this salad of eggs and canned food with olive oil. If you want to reduce the number of calories in a dish, then pour it with low-fat yogurt.

Festive salad is ready!