Canned fish salad with potatoes: cooking recipes

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

Fans of quick and simple, but at the same time delicious dishes, can be advised to prepare a salad of canned fish with 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 it will definitely spoil the dish: both appearance and taste.

In this article you can find several affordable recipes for canned fish and potato salads.

There are a huge number of options for preparing this kind of salad, but all of them are united by a simple cooking process and the availability of components.

Canned fish under a fur coat

This dish is simple, cooking will not take much effort, time and material costs. At the same time, a nutritious and visually appealing salad comes out.

To prepare this kind of layered fish salad with potatoes, you need to have canned fish, a few potato tubers, one small onion, a couple of carrotsmedium size, three to four eggs, canned peas and mayonnaise.

Cooking the salad

• Boil vegetables (carrots, potatoes) and eggs, then let them cool, and we ourselves proceed to peel and cut the onion into small cubes. You can pour boiling water over it so that bitterness and excess sharpness disappear.
• Place the peas in a colander and let the liquid drain, we do the same with canned fish.
• Peel and grate carrots and potatoes separately on a coarse grater. It is better to rub the eggs on a fine grater.
• Next, take a flat dish of large diameter and put the fish on it, then the onion and grease with mayonnaise.
• Then comes a layer of potatoes, carrots, eggs. Spread each layer with mayonnaise.

Decorate with peas.

Mimosa

Another canned fish salad 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 inexpensive and very tasty.

He has not lost his admirers even today.

To prepare such a dish in the kitchen, you need to have canned fish (the best option is saury in oil), three small potatoes, one medium onion, five eggs, a bunch of green onions, ground black pepper and, of course, mayonnaise.

How to cook?

Canned fish salad with potatoes is easy to prepare.

• First boil vegetables and eggs. Let them cool and then peel.
• Potato rub ongrater with large holes, put in a salad bowl and grease with mayonnaise.
• On top of the layer of potatoes lay out canned food, which we mashed with a fork in advance, and also grease with mayonnaise.
• Finely chopped onion, put it on the fish, then comes a layer of egg whites, which are grated on a fine grater, then carrots, smear each layer with mayonnaise.
• A layer of finely grated egg yolks completes and garnishes the canned fish and potato salad.

The recipe is simple and fast, and also proven by generations of our compatriots.

Salad with canned salmon

The whole year we celebrate all kinds of holidays: Easter, New Year, wedding, May holidays, birthday. I want to make salads for such events unusual, amazing and at the same time not very expensive.

A great option for this dish is canned salmon salad.

You will need the following products to prepare it: 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 and vegetables, cool and peel. Next, separate the yolks from the whites. We rub all these ingredients separately on a coarse grater.
• Pour boiling water over prunes and leave for a few minutes to soften. This will make it easier to cut into strips.
• Open the canned food, take out the salmon and put it in a colander in order toget rid of excess fluid. Next, grind it.
• This salad looks great in a transparent dish or bowl, because it is stacked in layers that are smeared with mayonnaise.
• Layer sequence: potatoes, salmon, egg yolks, whites, carrots, prunes.

Decorate such a salad with walnuts, it will be good if they are dried, whole parts of the nut.

Fish Hill

Another salad recipe for a birthday or other holiday that is easy to make and looks beautiful is Fish Hill. It is also laid in layers, which are smeared with a small amount of mayonnaise.

Ingredients to make such a dish, you need the following: potatoes (medium size) - six pieces, five small carrots, three small onions, four eggs, 125 grams of crab sticks, half a can of canned pink salmon and half a can of canned saury, mayonnaise. With vegetables and eggs, we perform the same manipulations as in the previous recipes. We chop the onion, soften the canned fish, cut the crab sticks into small pieces.

To lay 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 dish, 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.
• Second block: potatoes, onions,canned saury, eggs, carrots.
• Third: potatoes, onions, crab sticks, eggs, carrots.

Smear all layers and blocks with mayonnaise.

The result is a tall, beautiful salad that will delight not only with its appearance, but also with taste.

Favorite recipe

The above were salads that are laid out in layers, this is beautiful, but takes a little longer than a simple salad, which only mixes the ingredients.

Canned fish salad with potatoes (the choice fell on it for a reason) is a hearty dish that has been known and loved by many since childhood.

It is prepared from the following ingredients: canned fish (one can), three to four pickled cucumbers, four small potatoes, three eggs and mayonnaise for salad dressing.

You will also need a little s alt, pepper and herbs for garnish.

Let's start the process by preparing the ingredients, for this we put the eggs, potatoes and carrots to boil, and cut the cucumbers into small cubes. Canned food, as in previous recipes, get rid of excess liquid or oil and knead with a fork. We cut boiled and peeled vegetables and eggs into small cubes, mix them with chopped cucumbers, s alt, pepper, smear everything with mayonnaise and put it in a salad bowl.

Pour canned fish on top and decorate with herbs. You can decorate the salad not only with dill or parsley, but egg or cucumber slices are also perfect for this purpose.

Olivier with fish

This is the name of the salad, which has little resemblance to the traditional Olivier in its composition. To prepare it, you need to stock up: 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

Canned fish salad with potatoes called "Olivier" is prepared quite quickly.

• First you need to boil some water, you will need it in order to scald the onions and tomatoes.
• You need to finely chop the onion, then sprinkle it with boiling water to neutralize the sharpness, because from the onion we need only the aroma and juiciness that it gives to the dish.
• Then pour boiling water over the tomatoes, after such a procedure the skin will come off very easily. Cut the pulp of vegetables into small cubes.
• Next, open the canned food and discard the fish in a colander, leave for a few minutes, allowing the liquid to drain.
• This procedure should be done to avoid too watery and runny salad.
• Peel the boiled potatoes and also cut into small cubes.
• Next, mix all the ingredients, add lemon juice and dress the salad with mayonnaise.

Canned fish salad with potatoes is better to cool for several hours in the refrigerator, because it is much tastier cold.

Serve itdish in many ways, but the most popular is to put it on a large bowl on top of lettuce leaves. And top with dill or celery.

In general, there are many options for serving salads. This can be a traditional way - in a salad bowl or a flat dish, as part of a canapé or on breadcrumbs, they are also often served on New Year's Eve in pineapple boats. You can often see salads that are laid out in portions in small transparent bowls with high legs.

All this is a matter of taste and desire of the owner of the feast.