Canned fish is the main component of fish salads. They do not need to be finalized; they are convenient for making salads and sandwiches; they even surpass canned meat in nutritional value and diversify your home menu.
Pick your recipe
You will need
-
- six eggs:
- 3 potatoes;
- large carrots;
- one can of canned fish;
- one onion;
- 100 g of cheese:
- 100 g butter.
Instruction manual
1
Boil hard-boiled eggs, cook eight, maximum nine minutes. Separate the whites from the yolks and grate them on a fine grater.
2
Put egg whites on the plate with the first layer, grease the layer with mayonnaise.
3
Boil the potatoes “in their skins”, peel them and grate them on a fine grater, distributing them evenly over the dish. Then grease the layer with mayonnaise. It is recommended to lay the second layer with potatoes, so that excess juice from canned fish additionally soaks it, so it is important that this layer of mayonnaise be small.
4
Open a can of canned fish and chop or remember the pieces, put them in a third layer on a plate on top of the potatoes, grease the layer with mayonnaise.
5
Peel and chop onion. Put it in a fourth layer on top of canned fish, grease the layer with mayonnaise.
6
Boil the carrots “in their skins”, peel and grate them on a coarse grater, put the carrots in a fifth thin layer, grease the layer with mayonnaise.
7
Take the cheese and grate it on a fine grater, put it in the sixth layer on top of the onion, grease the layer with mayonnaise.
8
Melt the butter and add mayonnaise to it to taste, mix thoroughly. Smear the top layer of lettuce with the resulting mass, sprinkle chopped egg yolks on top. Instead of butter, you can use cream cheese, grated on a coarse grater.
9
Remove the salad from canned fish for half an hour in the refrigerator for cooling, before serving, garnish with a sprig of greens.
Useful advice
Canned fish is also great for making sandwiches and cold snacks. Serve them with lemon and parsley.