Easy Rice and Canned Fish Puff Salad

Simple, affordable, delicious, for any occasion! Puff salad with rice and canned fish is made from ordinary, familiar ingredients. It can be served at the holiday table or on a regular day for lunch or dinner. It is so easy to prepare that even an inexperienced housewife can handle it.
cook time: 40 min
Liam Carson
Easy Rice and Canned Fish Puff Salad

Nutrition Facts (per serving)

150
Calories
11g
Fat
4g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Hard cheese 120 g
Bulb onions 1 pc
Pickles 2 pc
Mayonnaise 4 tbsp
Chicken eggs 3 pc
Canned saury 250 g
Parboiled rice 120 g

Recipe instructions

Step 1

Step 1
How to make a puff salad with rice and canned fish? Prepare all the necessary ingredients. The saury in the salad can be replaced with other fish, for example, pink salmon, ivashi or mackerel. My rice is long grain, but you can choose whatever you like. I will put the salad in a culinary ring, but in addition to this, you can lay it out in layers in a deep salad bowl or make an everyday version by simply mixing all the ingredients together.

Step 2

Step 2
Peel the onions and cut into small cubes. If onions seem too bitter, you can pickle them by pouring water with a teaspoon of vinegar and sugar and leaving for 15 minutes, or simply pour boiling water over them and leave for 10 minutes. The water or marinade should be drained and the onions should be allowed to dry by placing them in a sieve.

Step 3

Step 3
Rinse the rice thoroughly until the water runs clear. Place it in a saucepan, fill it with clean water and put it on the fire. Add a pinch of salt and cook until done. For the salad, it is better to use long-grain or steamed rice so that it does not boil to a mushy state. Drain the water and let the rice cool. Place the rice in the first layer. Lubricate with mayonnaise.

Step 4

Step 4
Open the can of canned saury and drain the brine. Mash the fish with a fork until smooth. Place saury on top of rice and sprinkle with onions.

Step 5

Step 5
Grease the salad with mayonnaise again.

Step 6

Step 6
Wash chicken eggs in warm water and soda, as there may be harmful bacteria on their surface. Place the eggs in a saucepan, add water, put on the fire, and boil hard. It is enough to cook for 20 minutes from the moment the water boils. Cool the chicken eggs in cold water and remove the shells. Separate the whites from the yolks and grate them separately on a coarse grater. Place a layer of grated egg whites on the salad and coat with mayonnaise.

Step 7

Step 7
Cut the pickled cucumbers into small cubes with a knife. Place a layer of cucumbers. Lubricate with mayonnaise.

Step 8

Step 8
Sprinkle with grated chicken egg yolk and coat again with a thin layer of mayonnaise.

Step 9

Step 9
Grate the hard cheese on a medium grater. Place a layer of grated cheese. This is the last layer of our salad; if you wish, you can decorate it with a few cranberries and a sprig of parsley. Let the salad soak in the refrigerator, remove the cooking ring and serve. Bon appetit!

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