Canned fish salad with rice and egg

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make a salad from canned fish with rice and egg? Prepare the necessary ingredients for this. For canned fish, you can take saury, sardine or any other fish in oil, except sprat. Take steamed, long-grain rice.

2. STEP 2

   

   Rice and eggs must be boiled in advance. Cook the eggs in boiling water for 7-8 minutes. Then drain the hot water and cool the eggs by pouring cold water over them. Peel the cooled eggs. Boil the rice in boiling water until soft, adding a little salt. This usually takes about 15 minutes. Follow the instructions on the package. Drain the soft rice in a colander and rinse with cold water.

3. STEP 3

   

   Finely chop the red onion and pour boiling water over it, then cold water. This will remove the bitterness from the onions.

4. STEP 4

   

   Drain the liquid from the can of canned food and mash the fish with a fork, removing the bones.

5. STEP 5

   

   We will lay out the salad in layers in a ring. To do this, place a serving ring on a plate and place boiled rice in it as the first layer. Press it down to make the layer denser. Lubricate this layer and all subsequent ones with a little mayonnaise.

6. STEP 6

   

   Place a second layer of mashed canned fish.

7. STEP 7

   

   Place a layer of onion on the fish.

8. STEP 8

   

   Divide the boiled eggs into whites and yolks. Leave 2 yolks for decoration. Grate all the whites and one yolk and place in the ring with the next layer of salad.

9. STEP 9

   

   Sprinkle grated yolk on top and remove the ring from the salad. Garnish the finished salad with fresh herbs and cool slightly before serving. Bon appetit!

Comments on the recipe

Testomania

18.12.2023

4.5

To prepare a salad of canned fish with rice and egg, I used canned sardines. I boiled more rice than indicated in the recipe, and the fish in the tin turned out to be half the amount of oily liquid. Therefore, the layers in my salad turned out a little disproportionate. The salad was given a pleasant freshness by the onion, which I did not pour boiling water over, but pre-marinated. I collected the salad in a pastry ring, then covered it with cling film and left it in the refrigerator overnight. There it infused, soaked and took the desired shape. This fish salad turned out very tasty and filling!