Quick & Tasty Canned Fish Rice Salad

For any holiday, in a hurry, easy and simple! You will enjoy the special taste of canned fish salad with rice and egg. All ingredients pleasantly complement each other, so it will become a frequent guest on your table.
cook time: 40 min
Hazel Farrow
Quick & Tasty Canned Fish Rice Salad

Nutrition Facts (per serving)

244
Calories
18g
Fat
7g
Carbs
12g
Protein

Ingredients (3 portions)

Basic:

Onion (red) 1 pc
Salt to taste
Rice 40 g
Eggs 3 pc
Mayonnaise 50 g
Greenery to taste
Canned fish (I have saury) 230 g

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 4

Step 4
Drain the liquid from the can of canned food and mash the fish with a fork, removing the bones.

Step 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.

Step 6

Step 6
Place a second layer of mashed canned fish.

Step 7

Step 7
Place a layer of onion on the fish.

Step 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.

Step 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!

Additional rubrics

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