Canned saury salad with egg and peas

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make a salad from canned saury with egg, onion and peas? Prepare the necessary ingredients. Canned fish can be taken natural or in oil. Onions will work either red or white. Remove the green peas from the jar, separating them from the marinade.

2. STEP 2

   

   Peel the onions, wash them, cut them into small cubes.

3. STEP 3

   

   Pour boiling water over the chopped onion to remove any excess bitterness and leave until cool.

4. STEP 4

   

   Wash the carrots first and cook in boiling water over moderate heat until tender. How to check the readiness of a vegetable? Pierce the carrots with a knife. If it is soft, it means it is cooked. Cool the boiled carrots, peel and cut into small cubes.

5. STEP 5

   

   Boil the egg hard. How to hard boil eggs? To prevent eggs from cracking during cooking, place them in cold water and cook over low heat. Boil the eggs for 7 minutes after boiling, then cover with cold water and cool. The shell will be better cleaned from a sharp temperature change. Peel the cooled egg and cut into small cubes.

6. STEP 6

   

   Cut the canned cucumber into small cubes.

7. STEP 7

   

   Wash the lemon and dry it. Cut the required amount of lemon and cut it very finely right into the rind.

8. STEP 8

   

   Remove the canned fish from the jar and mash into small pieces. In a suitable-sized salad bowl, combine all the prepared ingredients: saury, carrots, onions, canned cucumber, egg, green peas and chopped lemon. Add mayonnaise. Its quantity can be increased, add to taste.

9. STEP 9

   

   Mix the salad with canned saury, cucumber and egg well and serve. Bon appetit!

Comments on the recipe

Kira

01.08.2023

5

I like the Mimosa salad with canned saury. But I also prepare this version of the salad. Delicious, filling and simple!

Corason

01.08.2023

5

I made a salad of canned saury with egg and peas according to this recipe. Only instead of saury I took a sardine. I also added some boiled potatoes to make it filling. Boil the eggs and carrots until tender. I cooled everything down and cleaned it. I used pickled cucumbers and purple onions in the salad. I cut all the products into small cubes, mashed the canned food into pieces with a fork, and added green peas. I cut a piece of lemon very finely with the peel. I seasoned the salad with mayonnaise and peppered it a little. It turned out original. The salad is similar to Olivier salad, only with fish. And it looks like a mimosa, but not in layers. A very interesting recipe. It turned out delicious, aromatic and appetizing. The lemon slices in the salad perfectly highlighted the flavor of the sardine. Everything is very harmonious. Wonderful recipe. Thanks to the author for the new product!