Canned fish salad - 95 cooking recipes

The classic recipe for canned fish salad uses those that say “in oil” or “in its own juice.” Jars “in tomato sauce” are used in salads much less often, if ever. Because these canned foods themselves are not so much semi-finished products as they are ready-to-eat snacks, which contain a lot of spices, aromas and tastes that overwhelm everything else.

Before adding to the salad, the canned fish is removed from the jar, draining all the liquid. And then they are disassembled with a fork into smaller parts, removing large spinal bones if necessary. The most popular types of canned fish in salad recipes remain: saury, tuna, pink salmon - often in oil due to its more delicate and mild taste. Although, as mentioned above, you can take any fish to suit your taste.

One of the favorite salads among Russians, Mimosa, is prepared with canned fish. And this dish often decorates the table on holidays: New Year, March 8, Easter, birthday. The salad contains the simplest ingredients: potatoes, carrots, onions, eggs, mayonnaise.

But canned fish also harmonizes well with other products such as walnuts and other nuts, pineapples, rice, cheese, fresh, pickled and salted cucumbers, canned corn, beets, mushrooms, apples, cabbage, fresh herbs and so on. The proportional composition of the ingredients is selected either in accordance with the recipe or according to your own taste. If it includes those that do not require either cooking or frying, then the salad preparation time is reduced to a minimum. This means that it can be easily and simply whipped up for dinner or a snack.

This type of salad looks very beautiful in puff form. It is laid out on a large platter, and in portioned glasses, bowls, and plates. They are often seasoned with mayonnaise.