Canned fish salad with rice and egg

Step-by-step preparation

Cooking time: 1 hr 35 mins

1. STEP 1

   

   How to make a salad from canned fish with rice and egg? Prepare your ingredients. Boil the eggs in advance and cool; a salad prepared from warm ingredients will quickly spoil. You can use any canned fish to suit your taste. I have saury.

2. STEP 2

   

   Pre-cook the rice in plenty of boiling salted water until tender. Then drain the rice in a colander and let all the water drain out. After that, I also rinse it with clean drinking water so that it does not stick together. Cool the rice. It should turn out crumbly.

3. STEP 3

   

   Remove the canned fish from the jar and shake off excess moisture. Mash with a fork. If there is any liquid left in the bowl with the fish after this, drain it.

4. STEP 4

   

   Wash the cucumbers, dry them and grate them on a coarse grater or a Korean carrot grater. The skin, if it is not rough, not damaged and not bitter, does not need to be cut off. Squeeze out excess moisture from the grated cucumbers.

5. STEP 5

   

   Hard boil the eggs, cool and peel. Then grate on a coarse grater. How to boil hard-boiled eggs? Place them in cold water and cook over low heat. Boil the eggs for 9 minutes after boiling, then cover with cold water and cool. The shell will be better cleaned from a sharp temperature change. If you wish, you can grate the whites and yolks separately and form them into two separate layers.

6. STEP 6

   

   Wash the dill and parsley, dry and finely chop. If you wish, you can replace or supplement with other herbs, such as cilantro, green onions, or use a mixture of different herbs.

7. STEP 7

   

   Place a cooking ring (Ø 14 cm) on a plate. Place a layer of canned fish and smooth it out. Cover the top with a mesh of mayonnaise.

8. STEP 8

   

   Spread a layer of boiled rice over the fish and pour mayonnaise over it.

9. STEP 9

   

   Next, distribute the fresh cucumbers and lightly salt them. There is no need to lubricate them with mayonnaise. They are already quite juicy.

10. STEP 10

    

    Place grated eggs on the cucumbers and pour mayonnaise over them.

11. STEP 11

    

    Sprinkle the salad generously with chopped herbs on top. Place the salad in the refrigerator for 1 hour to soak.

12. STEP 12

    

    Before serving, remove the cooking ring. Serve the salad, garnished with cherry tomatoes and cucumber slices. Bon appetit!

Comments on the recipe

Natalia M

24.08.2023

4.6

For the holiday table I made a salad of canned fish with rice and egg. I love layered cake-style salads. The ingredients used for the salad are affordable, which is very pleasing. From canned food, I decided to take Iwashi. I cleaned the fish from the backbone and mashed the meat with a fork. I decided to experiment with rice and added soy sauce, rice vinegar, salt and sugar. The taste has become much more interesting). I took more rice, so I made two layers. Following the author’s advice, I squeezed the juice out of the grated cucumber. Thanks to this, the salad did not drip and retained its shape perfectly. I collected it in a ring with a diameter of 16 cm. I cooled it in it until serving. It turned out very tasty, all the layers came together perfectly! The salad is quite juicy and filling. By changing canned fish you can get a new taste. Thanks for the recipe!

Manyasha

24.08.2023

4.5

My God! Again “canned food”!!!!! As much as you can correct, there is no such WORD in the Russian language - “canned food” “Salad with canned fish” - plural, and only plural!!!