Canned mackerel salad - 9 recipes

How to cook with beans

Beans go perfectly with fish. The appetizer turns out to be unusual in taste and very tasty. Ideal for the holiday table.

Ingredients:

• mackerel – 1 can; • salt; • greenery; • canned corn – 1 can; • mayonnaise; • canned white beans – 1 can; • garlic – 2 cloves; • cheese – 120 g.

Preparation:

1. Take a fork. Mash the fish product. 2. Drain the brine from the beans and corn. Send food to the fish. 3. Chop the garlic cloves. Add to salad. Grate the cheese. Send to fish. Add some salt. 4. Chop the greens. Add to snack. Pour in mayonnaise. Mix.

A simple gourmet snack recipe

Your family will definitely appreciate a simple salad of canned mackerel with egg and rice. The main thing is to choose fresh canned food, so do not forget to pay attention to the expiration date and release date when purchasing them. For such a salad, it is better to take coarse-grain rice.

Compound:

• a can of mackerel canned in oil;
• green onion feathers;
• 2 eggs;
• 2/3 tbsp. coarse grain rice;
• salt;
• Refined sunflower oil - to taste.

Preparation:

• Let's wash the rice, as they say, in seven waters. Boil it until tender in salted water and put it in a colander, because we don’t need excess liquid.
• Boil the eggs hard and peel them.
• Mash the mackerel lightly with a fork. We need small fish pieces.

• We wash the onion feathers and be sure to let them dry. Chop the onion into small rings.
• In a salad bowl, mix mackerel with onions. You can add any other greens if you wish.

• Chop the eggs into cubes and add to the salad bowl.

• Now add the rice to the rest of the ingredients and mix.
• Taste the salad and add salt if necessary.
• Typically, such a salad does not need to be seasoned with anything, since canned oil will be quite enough. But if the snack turns out to be a little dry, add a little refined sunflower oil.

Mimosa salad with mackerel, potatoes and eggs

The dish turns out appetizing and surprisingly aromatic. Mackerel salad with potatoes will captivate you with its appearance from the first minutes and will delight you with its taste.

Ingredients:

• canned mackerel – 1 can; • greens – 50 g; • egg – 3 pcs. boiled; • lettuce leaves – 3 pcs.; • cheese – 150 g; • onion – 0.5 pcs.; • carrots – 1 pc. boiled; • mayonnaise – 210 ml; • potatoes – 2 pcs. boiled.

Preparation:

1. Chop the potatoes. Chop the carrots. Grate the white, separately the yolk. 2. Grate the cheese. Place lettuce leaves on a plate. 3. Mash the fish product. Chop the onion. Chop the greens. 4. Place the egg white on the lettuce leaves. Sprinkle with onions. Lay out the potatoes. Add some salt. Coat with mayonnaise. 5. Spread out the fish product. Distribute the carrots. Add some salt. Coat with mayonnaise. 6. Sprinkle with cheese shavings. Coat with mayonnaise. Sprinkle with yolk and herbs.

How to serve salad with canned mackerel?

This dish can be very impressive if presented beautifully. As a rule, products are laid in layers, smeared with mayonnaise. You can put the salad in a large beautiful salad bowl. It is better if it is transparent so that you can enjoy the contemplation of colorful colors.

A more elegant way of serving is a cocktail salad. The components are placed in glasses or bowls (transparent), sprinkled with boiled yolk crumbs and decorated with a sprig of curly parsley. The most troublesome and original option is roll.

The components are placed in layers on cling film and rolled into a roll. Then wrap it in film, cool it, unwrap it and sprinkle it with yolk. Some people cut the roll to serve the salad in the form of rolls. It comes out gorgeous and amazing.

Vinaigrette with mackerel

We suggest changing and diversifying the usual taste of vinaigrette using canned fish. Healthy food will saturate the body with vitamins and bring pleasure to the taste.

Ingredients:

• canned mackerel – 1 can; • pickled zucchini – 200 g; • salt; • beetroot – 1 pc. boiled; • green onion – 20 g; • carrots – 2 pcs. boiled; • corn – 1 can; • potatoes – 4 pcs. boiled.

Preparation:

1. Chop carrots and potatoes. Chop the zucchini. 2. Grate the beetroot. Chop the onion. Drain marinade from corn. Cut the fish product. 3. Combine products. Pour oil from a fish can. Add some salt. Mix.

Unusual preparation for the winter

Canned mackerel salad for the winter will come to your rescue when you need to quickly come up with a tasty snack. It is not difficult to prepare, and all the products are quite affordable.

Compound:

• 4 kg of fresh mackerel;
• 3 kg of tomatoes;
• 1 kg carrots;
• 1 kg of onion;
• 200 g granulated sugar;
• 100 g vinegar;
• 2 tbsp. l. salt;
• 0.5 kg pearl barley;
• 0.5 liters of vegetable oil;
• to taste - tomato juice.

Preparation:

• Fill the barley with hot water so that it swells well.
• Remove the skin from the fish and separate the fillet from the bone. Boil mackerel in slightly salted water.

• Peel the onions and carrots and chop them in a blender.

• Cook the tomatoes for 20 minutes.
• Sauté the onions and carrots in vegetable oil for 5-7 minutes, then add the tomatoes, having first removed their skins and chopped them.

• Along with the tomatoes, add pearl barley, chopped boiled mackerel, salt and granulated sugar. Mix and fry everything, and then pour in the tomato juice. We determine its quantity based on how liquid you want the dish to be. But in any case, it should cover 2/3 of all the ingredients.
• Bring to a boil and simmer over low heat until the pearl barley is ready.
• Ten minutes before the end of the cooking process, add vinegar to the pan and stir.
• We sterilize the jars and lay out our salad. We roll them up, turn them upside down and wrap them in something warm. When the jars have cooled, you can lower them into the cellar or put them in a cool place.

Not a single holiday table is complete without salads. You can make a very tasty and satisfying snack from canned mackerel if you combine the ingredients correctly. Try the suggested recipes and you will definitely choose the one you like. Cook with pleasure and bon appetit!

Salad with canned mackerel and cucumbers

Thanks to cucumbers, the salad will turn out especially fresh and juicy. It is recommended to use immediately. Cucumber tends to secrete juice, so the next day the taste of the snack will be worse.

Ingredients:

• potatoes – 2 pcs.; • canned mackerel – 1 can; • egg – 3 pcs. boiled; • salt; • greens – 10 g; • mayonnaise; • cucumber – 2 pcs.

Preparation:

1. Cut the potatoes. Grind the cucumbers. Mash the fish. 2. Grate the eggs. Chop the greens. Mix. Add some salt. 3. Drizzle with mayonnaise. Mix.

With rice

To prepare canned mackerel salad with rice, you need to take:

A step-by-step algorithm for preparing a dish in this case may look like this:

1. First you need to boil the rice, then cool it, leaving it at room temperature for a few minutes.

2. Eggs should also be pre-boiled and cooled in cold water or a container of ice.
3. Place the canned fish in a deep container and then mash it with a fork.
4. Cucumbers must be cut into small cubes.
5. The prepared ingredients must be mixed in a salad bowl, and then season the dish with mayonnaise.

Canned mackerel salad - 9 delicious recipes

Good housewives always have several jars of canned food in their house.

Using this supply, you can very quickly set the table if unexpected guests come or you simply don’t have time, and the family wants “something tasty.”

You can prepare a variety of snacks from canned fish, including canned mackerel salad. Here are some popular salad recipes.

To prepare salads, choose mackerel in its own juice. Canned food with added oil will make your dish too greasy, and fish in tomato sauce is not suitable for every salad.

Preparing fish for salad is easy. You just need to open the jar, put the pieces on a plate and mash them with a fork, choosing large seeds. If the fish seems a little dry, you can add a little juice from the jar.

Mackerel goes well with a variety of vegetables - raw and pre-cooked. Often, pre-boiled rice and chicken eggs are added to the salad. The salad can be simply mixed or laid out in layers, brushing each layer with sauce.

Do you have enough time for yourself?

Yes, of course! No, it's just a problem!

You can season the salad with mayonnaise, sour cream or a small amount of vegetable oil. If you are preparing a dietary version of the salad, then the dressing can be prepared using juice from a jar, to which you can add a little lemon juice and mustard.

The simplest salad option that can be prepared very quickly. It is prepared from canned mackerel with egg and onion.

• 1 can of mackerel (canned);
• 3 eggs;
• 1 onion (preferably purple);
• 3 eggs.

First of all, you need to hard boil the eggs. Place the boiled eggs in cold water to help them cool faster. Peel the cooled eggs and chop into small cubes.

Finely chop the onion. If it is a purple onion, then no additional processing is required. But ordinary onions need to be scalded with boiling water after slicing, this will remove the too strong taste.

Remove the fish from the jar and mash it with a fork to form small pieces. Add prepared onions and eggs. Season the salad with mayonnaise.

Advice! This simple salad can be used to fill tartlets and can also be served as a holiday appetizer. You can decorate each tartlet with a parsley leaf or a sprig of dill.

A classic version of Mimosa puff salad

Mimosa salad is very popular; it is prepared both for holidays and on ordinary days. There are several varieties of recipes for this salad, but the classic version is quite simple. The ingredients are laid out in layers, each layer is smeared with mayonnaise.

• 1 can of canned mackerel;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• 4 eggs;
• 6-8 tablespoons of mayonnaise;
• greens for decoration;
• salt, pepper, vinegar, sugar to taste.

Wash the potatoes and carrots thoroughly, add water to the vegetables and cook until tender, but do not overcook them. Let the prepared vegetables cool. Separately boil the chicken eggs and let them cool completely.

Half an hour before preparing the salad, marinate the onions. To do this, dilute vinegar and sugar in half a glass of water until a pleasant sweet and sour taste is obtained. Chop the onion finely and pour in the marinade. After half an hour, drain the liquid.

The salad will be laid out in layers to make it look more impressive, you should use a cooking ring. We place the ring on the plate on which it will be served and begin to lay out the ingredients.

We put potatoes in the first layer; they need to be peeled, finely chopped or grated. Lightly salt and pepper the potatoes. Place half of the prepared potatoes, lightly crush and cover with a layer of mayonnaise.

Remove the fish from the jar, knead it, adding a little juice from the jar for juiciness. Place the fish on the potatoes and distribute the pickled onions on top.

Separate the whites from the boiled eggs, grate them or finely chop them. Place the whites in the next layer and brush them with sauce. Next, lay out the grated boiled carrots and the remaining potatoes. Cover each of these layers with mayonnaise.

Mash the yolks into crumbs with a fork and sprinkle them on the surface of the salad. Decorate with greens. It is the combination of yellow yolks and sprigs of greenery that makes this mimosa flower salad.

If you don’t like the version of Mimosa salad with potatoes, then this salad can be prepared with carrots and rice.

• 1 can of canned mackerel;
• 250 gr. already cooked rice (about 85 grams of dry rice);
• 4 eggs;
• 2 carrots;
• 1 onion;
• 2 tablespoons of water;
• 2 teaspoons table vinegar (9%);
• 0.25 teaspoon sugar;
• salt, pepper to taste;
• mayonnaise for dressing to taste.

Boil rice, carrots and chicken eggs in advance. Cool all boiled products, peel the eggs and carrots, and separate the yolks from the eggs. Cut the onion into thin half rings. Mix water with sugar and vinegar, pour the marinade over the onions. After half an hour, drain the liquid.

We begin to serve the salad, laying out the ingredients in layers. First, lay out half the rice and coat with mayonnaise. Remove the fish from the jar, mash it with a fork, adding a little juice from the jar. Spread the fish over the rice. Next, add the pickled onions.

Next, sequentially lay out the grated boiled carrots, finely chopped or grated whites, and the remaining rice. Cover each of the listed layers with sauce. Adjust the amount of mayonnaise to taste, but you don’t need to save much, the salad will turn out dry. Place crumbled yolks on top of a layer of rice coated with mayonnaise and decorate with sprigs of herbs.

Option with fish and beans

This dish can be made ahead of time. For example, prepare it in the morning and leave it in the refrigerator until dinner. It will require the following:

• 2 potatoes, peeled and cut in half (400 grams);
• 1/2 cup green beans (50 grams);
• 1 tomato, diced (120 grams);
• 120 grams of mackerel, canned;
• 3 tablespoons sweet balsamic vinegar;
• 1 pinch of salt (0.1 grams);
• ground pepper to taste.

Warm salad with boiled mackerel

This recipe will save housewives a lot of time if you cook the mackerel in the oven, wrapped in foil. Sealed packaging keeps the fish juicy. In the meantime, she gets ready to fry the potatoes, prepare other ingredients and assemble the salad.

For 3 servings you will need:

• head of red onion;
• 2-3 potatoes;
• 1 gutted mackerel with head;
• 1 lemon;
• 200 g canned white beans;
• 15 cherry tomatoes;
• 15 g table mustard;
• refined oil (olive) to taste;
• refined oil (sunflower) to taste;
• 5 g sea salt;
• 2 g ground pepper.

Cooking time required: 30 min. Each 100 g serving: 233 kcal.

How to cook:

1. Using a fine grater, remove the zest from the lemon, combine it with refined olive oil, sprinkle with salt, ground pepper, and mix everything carefully. Grate the mackerel inside and out, wrap tightly with foil and place in a preheated oven for half an hour;
2. Disassemble the cooked fish into small pieces;
3. Peel the potatoes, chop into slices. Boil until half cooked, add salt to the cooking water. Throw the finished potatoes into a sieve, then place in heated oil and fry;
4. Very thinly chop the red onion into half rings, cherry - in half;
5. Place mackerel in a transparent salad bowl and cut into large pieces. Add cherry tomatoes, beans and onions;
6. Squeeze juice from lemon. Prepare the dressing: add mustard, juice, a little salt to the olive oil, whisk;
7. Pour the dressing over the salad and place the fried potato slices on top. Serve with chopped herbs.

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Option with egg

Canned mackerel is perfect for a quick meal, so it deserves pride of place in the kitchen. For example, you can make a salad with quinoa. For it you will need:

• 1 1/2 cups quinoa;
• 3 multi-colored tomatoes, quartered;
• 4 hard-boiled eggs, halved;
• 170 grams canned mackerel, drained;
• 150 grams of crushed hard or semi-hard cheese.

Seasonings:

• 1 clove of garlic, minced;
• coriander to taste;
• olive oil;
• salt and pepper;
• balsamic vinegar;
• fresh basil leaves;
• 3 tablespoons (45 ml) Greek yogurt;
• 1 teaspoon (5 ml) grated horseradish.

Salad “Delight” with hot smoked mackerel

For a holiday salad, taste is important, but how it looks on the plate is equally important. The secret icing on this salad is the potato chips.

You will need for cooking:

• a piece (200 g) of Adyghe cheese;
• 200 grams of mackerel (hot smoked);
• 5-6 sheets of fresh lettuce;
• 150 ml natural yoghurt (without sugar or additives);

You will need for decoration:

• 50 g olives (pitted);
• small package of potato chips;
• a little leaf parsley.

Preparation will take: 30 minutes. One serving of salad: 128 kcal.

How to do:

1. Disassemble the lettuce, rinse thoroughly and dry with a paper towel. This is important because you don't want extra moisture in the salad;
2. You will need a fairly large flat plate. Place leaves torn by hand in the center, add pre-chopped mackerel and grated cheese. Season with natural yoghurt;
3. Decorate the salad with chips, to do this, place them around the salad (along the edge of the plate). Place olives and parsley leaves on the chips.

Note: Adyghe cheese can be replaced with any cheese similar to taste.