Crispy Canned Fish Rice Salad with Egg

Juicy, crispy, budget-friendly. For everyday life and holidays! Canned fish salad with rice and egg is a wonderful choice for the holiday table. Spectacular in appearance, simple in composition and very tasty. All ingredients combine perfectly with each other.
cook time: 1h 35 min
Ava Prescott
Crispy Canned Fish Rice Salad with Egg

Nutrition Facts (per serving)

148
Calories
7g
Fat
11g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Rice (raw) 100 g
Eggs 3 pc
Parsley (5 branches) 15 g
Mayonnaise 2 tbsp
Dill (5 branches) 15 g
cucumbers 200 g
Canned saury 250 g

Recipe instructions

Step 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 you like. I have saury.

Step 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.

Step 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.

Step 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, damaged or bitter, does not need to be cut off. Squeeze out excess moisture from grated cucumbers.

Step 5

Step 5
Hard boil the eggs, cool and peel. Then grate on a coarse grater. How to hard boil 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.

Step 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.

Step 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.

Step 8

Step 8
Spread a layer of boiled rice over the fish and pour mayonnaise over it.

Step 9

Step 9
Next, distribute fresh cucumbers and lightly salt. There is no need to lubricate them with mayonnaise. They are already quite juicy.

Step 10

Step 10
Place grated eggs on the cucumbers and pour mayonnaise over them.

Step 11

Step 11
Sprinkle the salad generously with chopped herbs on top. Place the salad in the refrigerator for 1 hour to soak.

Step 12

Step 12
Remove the cooking ring before serving. Serve the salad, garnished with cherry tomatoes and cucumber slices. Bon appetit!

Additional rubrics

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