Canned fish salads

Canned fish salads

Having in stock a can of fish canned food, the hostess can not worry about the fact that unexpectedly descend guests and they have nothing to be treated. From this product you can make a lot of snacks for every taste. Salads with canned fish are so diverse that it is almost always possible to choose an option, taking into account the products available in the house. They are prepared in haste, inexpensive, tasty and nourishing. Guests will certainly be satisfied with such a treat.

Cooking Features

Among the salads from canned fish you can find everyday and holiday options. But even the most difficult appetizer is prepared from these products easily enough, so even an aspiring cook will cope with the task. Knowing a few moments will get the best result.

  • Fish can be conserved in its own juice, oil or tomato sauce, sometimes even with vegetables. These products have different tastes and are used to make salads according to different recipes, they are not interchangeable.
  • The sauce or butter, in which the fish was conserved, should not be thrown away. A good idea would be to supplement them with a salad dressing for canned fish.
  • To make salads, canned fish is crushed. Some recipes require them to be cut into pieces, in other cases the product is kneaded with a fork. Regardless of the method of grinding canned fish, large bones should be removed from it: they will spoil the taste of the finished dish.
  • To make the canned fish dish not seem dry, add fresh vegetables or fatty sauce.
  • Salads with canned fish are often layered. They should be collected for 2-3 hours before serving to the table, otherwise the products will not have time to soak in the sauce. Regular salads are seasoned shortly before consumption, so that they remain fresh longer.
  • When using for cooking salad products that require heat treatment, they must be cooled before mixing with other ingredients, so that the appetizer is not soured.
  • If chicken eggs are used to decorate the salad, do not digest them. Ten minutes of boiling is enough. If boiling eggs longer, the yolk will be covered with a bluish bloom, it will become unaesthetic.
  • Boil vegetables for salad in a uniform, otherwise they will be difficult to chop. Do not leave them to cool in water so that they do not soak.

Salads with canned fish are varied, the technology of their preparation can also be different. Following the instructions accompanying the selected recipe, you will avoid mistakes.

Salad with canned saury and squid


  • canned saury (in oil or own juice) - 0, 25 kg;
  • canned squids - 0, 25 kg;
  • apples - 0, 3 kg;
  • celery stalk - 100 g;
  • walnut kernels - 50 g;
  • lemon juice - 20 ml;
  • salt, pepper, mayonnaise - to taste.

Method of preparation:

  • Open cans with cans. Liquid from under the squid is not required, leave the oil from the jar with saury in a plate.
  • Squids cut into straws, put in a bowl.
  • Saiura mash with a fork, after removing the rough bones. Put it on squid.
  • Wash, peel apples, cut a core out of them. Cut apple pulp into thin bars, pour with lemon juice, mix, put to squid and saury.
  • Wash the celery stalks, cut them into thin slices, add to other ingredients.
  • Mix saury oil with mayonnaise, season the salad.
  • Put the salad in a beautiful vase.
  • Fry the walnut kernels in a dry frying pan, chop finely with a knife. Sprinkle with a snack.

Salad has an unusual, but harmonious taste. By giving it to the holiday table, you will surprise the guests and receive many compliments.

Canned tuna and corn salad


  • canned tuna - 0, 25 kg;
  • canned corn - 0, 25 kg;
  • onions - 100 g;
  • chicken egg - 2 pcs .;
  • salt, pepper, mayonnaise - to taste.

Method of preparation:

  • Canned fish are put in a bowl with juice, mash with a fork.
  • Free the onion from the husk. Finely chop. Fill with hot water to remove bitterness. After 2-3 minutes, squeeze, put to the tuna.
  • Open a jar of corn, flip out its contents in a colander. Let the grains dry. Transfer to the onions and tuna.
  • Cool the boiled eggs by placing them under a stream of cold water. Clean up. Cut into cubes of medium size, put to the rest of the ingredients.
  • Pepper and salt the salad to taste, season with mayonnaise.

Despite the simplicity of the recipe, the snack on it turns out tasty and appetizing.

Salad with canned sprats


  • sprats in oil - 0, 2 kg;
  • hard cheese - 100 g;
  • chicken egg - 2 pcs .;
  • potatoes - 0, 4 kg;
  • carrots - 0, 2 kg;
  • mayonnaise - to taste.

Method of preparation:

  • Wash potatoes and carrots, boil. Cool, clean, chop grated separately.
  • Boil eggs, cool under cold running water, peel off the shell. Coarsely rub.
  • Finely rub the cheese.
  • Put half of the potatoes on the bottom of the dish or salad bowl, pour with mayonnaise.
  • Set aside several sprats for decoration, mash the rest and put them on the potatoes.
  • Cover the fish with the remaining potatoes, pour it with butter from the jar.
  • Put carrots on potatoes, cover them with mayonnaise.
  • Place the eggs on the carrots, brush them with the sauce.
  • Sprinkle with cheese.

It remains to spread the sprats on top, give the salad time to soak in mayonnaise and serve. In the center you can put a flower from the egg, resembling a lily or a water lily.

Mimosa salad with canned pink salmon


  • pink salmon, preserved in its own juice, - 0, 25 kg;
  • onions - 100 g;
  • chicken egg - 5 pcs .;
  • carrots (optional) - 150 g;
  • butter - 50 g;
  • fresh greens - 50 g;
  • mayonnaise - to taste.

Method of preparation:

  • Open the pink salmon. Drain the juice in a separate container. Fish mash with a fork. Divide into two parts.
  • Boil carrots in uniform. When it cools down, peel, chop on a grater.
  • Cook hard boiled eggs, cool, peel. Remove the yolks. Finely chop them with a knife.
  • In a separate container, rub the proteins.
  • Onion, freeing from the husk, finely chopped. Pour boiling water to remove bitterness. Squeeze.
  • Put half of pink salmon on the bottom of the plate, put onions on it, pour mayonnaise.
  • If you use a carrot, put it in the next layer, watering it with mayonnaise.
  • Make another layer of egg whites. Pour them sauce.
  • Place the remaining pink salmon on the squirrels. Pour it with juice, in which it was mothballed.
  • Put the butter in the freezer for 20 minutes. Rub it straight on pink salmon.
  • Finely chop the greens, mix with the yolks, sprinkle the salad on this mixture.

This appetizer is considered festive. It is often made to March 8. From a distance, it resembles a bunch of spring flowers. “Mimoza” - one of the most famous and popular salads from canned fish.

Tuscan salad with canned fish and beans


  • canned fish in its own juice (preferably tuna) - 0, 4 kg;
  • canned white beans (in own juice) - 0, 25 kg;
  • red onion - 100 g;
  • lettuce leaves - 20 g;
  • fresh parsley - 20 g;
  • garlic - 2 cloves;
  • olive oil - 100 ml;
  • grape vinegar (6%) - 20 ml;
  • ground black pepper - to taste.

Method of preparation:

  • Remove the fish from the cans, divide it into small pieces with a fork (do not knead, but simply divide).
  • Open a jar of beans, tilt its contents into a colander, let dry. Pour over the fish.
  • Peel the onion, cut into semicircles, add to canned food.
  • Stir products.
  • Put some lettuce leaves on a dish, put a snack on them.
  • Crush garlic with a press, mix with olive oil and vinegar. Lavishly pour the sauce.
  • Sprinkle with finely chopped parsley and serve to the table.

You can include cherry tomatoes (100-150 g) in the composition of this salad, cut them in halves, then the snack will be even juicier.

How to decorate canned fish salad

Some salads from canned fish require a specific design, it is incorporated in the recipe. Cooks can decorate other snacks at their discretion. You can offer a few ideas for decorating such dishes.

  • Canned fish salad can be laid out on an oval dish, giving it fish shape. The scales can be replaced by circles of vegetables (cucumbers, tomatoes, radishes). The eye can be made from olives, fins and tail - from the twigs of greenery.
  • If you stick sprat or sprat tails into a salad, it will seem as if the fish are diving in a pond. For greater similarity, grated egg whites, grated on a grater, soak in the juice of red cabbage, then mix with a small amount of mayonnaise and cover the surface of the salad with them. Cabbage juice will give egg whites a blue color - the surface of lettuce will become similar to the surface of the lake. This design appetizers surely enjoy the children.
  • Using a culinary hoop, the salad can be laid out in the form of a cake. As an ornament for it will serve flowers from vegetables. To do this, they can be cut into thin plates, roll up roll.
  • On the surface of the salad, you can create a picture of a marine theme, laying out crushed vegetables or caviar mermaid, boat, waves, an island or another drawing.

The salad of canned fish looks beautiful in ice-cream bowls and wide glasses. Such a design can be selected with serving snacks.

Canned fish salads are prepared quickly and easily. Even if they contain the most simple and affordable products, such snacks are tasty and nourishing. Many of the salad options are suitable for the holiday table.

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