Easy Canned Fish and Egg Salad

Delicious, for every day and on holidays, from ordinary products! This simple canned fish and egg salad is considered basic. By changing the composition of the products, you will get a new salad. I made it flaky, but you can mix the ingredients and it will be delicious too. A great addition to a family lunch or dinner!
cook time: 1h
Lucas Halstead
Easy Canned Fish and Egg Salad

Nutrition Facts (per serving)

191
Calories
16g
Fat
4g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Potato 150 g
Green onions 50 g
Mayonnaise (taste) 4 tbsp
Chicken eggs (large) 4 pc
cucumbers 200 g
Canned fish 250 g

Recipe instructions

Step 1

Step 1
How to make a salad from canned fish with eggs? Prepare all ingredients. Take high-quality canned food; it should contain nothing but salt, oil and spices. Boil the potatoes in their skins — pour water over the washed tubers and cook for 20 minutes after boiling over medium heat. Wash the eggs and hard boil them — cover with cold water and cook for 18 minutes after boiling over medium heat. To clean them well, fill them with cold water.

Step 2

Step 2
Since the salad is layered, it can be laid out in layers in a large salad bowl or in portions. I laid out the salad using a cooking ring, but you can carefully lay out the ingredients in a heap. Grease the bottom with a thin layer of mayonnaise. This is necessary in order to hold the bottom layer together so that it does not fall apart when it is eaten. Grate the potatoes onto a fine grater and place on top of the mayonnaise. Tamp down a little.

Step 3

Step 3
Open the canned fish and carefully pour the liquid into a separate container. Place the fish pieces in a bowl and shred with a fork, removing any large bones. Lightly grease the potatoes with mayonnaise and place the next layer of canned food and grease a little with mayonnaise.

Step 4

Step 4
Wash the cucumber and cut off the tail. The skin, if it is not rough, damaged or bitter, does not need to be cut off. Dry and cut the cucumber into small cubes. Place the next layer and brush with mayonnaise. If the cucumbers are too watery, you can squeeze them a little after chopping. I saved the cucumbers to decorate the top of the salad, so I put fewer of them inside.

Step 5

Step 5
Peel the eggs and separate the whites from the yolks. Chop them very finely. Place the yolks in the next layer. Gently brush with mayonnaise.

Step 6

Step 6
Finish the canned fish salad with a layer of chopped egg whites. Level the surface so that the salad looks neat. Place in the refrigerator for at least 20 minutes. Remove the wilted leaves from the green onions, wash them, dry them and chop them with a knife. It can be used to decorate the salad or make another layer out of it.

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