Salad with canned pink salmon

Pink salmon salads are prepared quickly enough and turn out very tasty and satisfying. The ingredient can be combined with most products from our refrigerator, so preparing the dish will not be difficult. The structure of the salads is very delicate, suitable for serving on a festive table.

Salad with canned pink salmon, rice and egg

Let's prepare a layered pink salmon salad, which not only has a chic appearance, but also excellent taste. The ingredients combine perfectly with each other, filling the dish with new shades.

1. 
   How to quickly and tasty prepare a salad with canned pink salmon? Rinse the rice with running water several times and boil until tender.Boil eggs and peeled carrots separately from each other. We remove the peel from the onion.
2. 
   Place the boiled rice in a deep bowl. Pour three tablespoons of soy sauce into it.
3. 
   Cut the onion into four parts. Then chop the quarters into thin cubes. Heat the vegetable oil in a frying pan and then fry the onion in it.
4. 
   Cool the boiled carrots and then grate them on a coarse grater.
5. 
   We peel the eggs and place the whites and yolks in separate containers.
6. 
   Open the jar of fish and place the ingredient in any deep plate with a round, flat or oval bottom. Mash the pink salmon with a fork, forming a layer in the shape of a fish.
7. 
   The next layer of salad is rice with soy sauce. Spread it over the pink salmon with a spoon, and then flavor it with mayonnaise. Lay out the onions, carrots and generously coat the carrot layer and sides of the salad with mayonnaise.
8. 
   Grate the yolks on a fine grater and decorate the salad as shown in the photo. We use half the yolk as the “eye” of the fish.
9. 
   We cut the whites into semicircles, from which we form scales. Use a couple of carrot slices to make a fish mouth. Cut the cucumbers into strips and depict fins and tail. To make the pupil, use cloves.

Bon appetit!

How to prepare a salad with canned pink salmon and potatoes?

We suggest preparing a pink salmon salad with the addition of potatoes, eggs, carrots, onions and mayonnaise. We will lay out the ingredients in layers, and then leave it in the refrigerator for several hours to let it brew.

Cooking time – 4 hours 20 minutes.

Cooking time – 25 minutes.

Number of servings – 3-4.

Ingredients:

• Canned pink salmon – 250 gr.
• Potatoes – 4 pcs.
• Eggs – 4 pcs.
• Carrots – 1 pc.
• Onion – ½ pc.
• Mayonnaise – 100 gr.
• Salt - to taste.

Cooking process:

Step 1. Boil the washed potatoes, carrots and eggs until tender. When the ingredients have cooled, peel the eggs and separate the yolks from the whites. Open the jar of fish and place it in a deep bowl or salad bowl. Knead with a fork and distribute along the bottom of the container.

Step 2. Lubricate the layer of fish with mayonnaise. Rub the whites on the side of the grater where the small holes are located. We try to distribute the mass evenly with the next layer. Lubricate the whites with mayonnaise and add some salt.

Step 3. Remove the skins from the potatoes and grate them on a coarse grater. We form a layer. Coat it with sauce and salt. Peel the onion and chop finely. Spread the onion layer and add salt.

Step 4. Take the carrots and peel them. We form the next layer from it: grate the carrots on a coarse grater. Lubricate the carrot layer with mayonnaise and salt.

Step 5. Now grate the yolks on a fine grater and place them on the carrots. They do not need to be greased with mayonnaise and salted; they are used to decorate the salad. We put the salad bowl with the finished dish in the refrigerator. Let it brew for 3-4 hours and serve it cold.

Bon appetit!

Delicious salad with canned pink salmon and apple

In combination with apples, the fish salad turns out to be very tender, juicy and tasty. The dish is reminiscent of the famous Mimosa salad and is prepared from the simplest ingredients.

Cooking time – 3 hours.

Cooking time – 1 hour.

Number of servings – 4-5.

Ingredients:

• Canned pink salmon – 1 can.
• Eggs – 2 pcs.
• Potatoes – 2 pcs.
• Apple – 2 pcs.
• Onion – 1 pc.
• Mayonnaise – 100 gr.

Cooking process:

Step 1. Finely chop the peeled onion and place it in a deep heat-resistant container.Bring water to a boil and pour boiling water over the onion. Leave for 10-15 minutes.

Step 2. Boil the potatoes in advance. After it has cooled, remove the peel and grate it on a coarse grater into a separate container. Lubricate the potato layer with mayonnaise.

Step 3. Boil the eggs, cool and peel them. Grate it on a coarse grater and place it in the next layer - on top of the potatoes. Lubricate the eggs with mayonnaise.

Step 4. Drain the water that was poured into the onions into the sink. We spread it with the next layer and grease it with mayonnaise. We wash the apples and cut off the peel, removing the seeds from the fruits. Grate them on a coarse grater and place them in the next layer.

Step 5. Uncork the jar of pink salmon, drain the liquid and place the fish in a separate container. Mash the pink salmon with a fork and then place it on top of the apple layer, spreading it evenly with a spoon. Pour mayonnaise over the salad and put it in the refrigerator for a couple of hours.

Bon appetit!

Step-by-step recipe for salad with canned pink salmon and corn

This easy-to-prepare salad is suitable for a festive table and a hearty family dinner. The set of ingredients for the dish is extremely simple: pink salmon, corn, cucumbers, eggs and mayonnaise.

Cooking time – 30 minutes.

Cooking time – 20 minutes.

Number of servings – 3-4.

Ingredients:

• Canned pink salmon – 250 gr.
• Fresh cucumber – 250 gr.
• Canned corn – 1 b.
• Eggs – 3 pcs.
• Mayonnaise - to taste.
• Salt - optional.

Cooking process:

Step 1. Place the eggs in a saucepan and fill them with cold water. Boil on the stove until tender, pour the boiling water into the sink and pour cold water over the eggs again to cool. We clean the ingredient from the shell. Cut into small cubes.

Step 2. Rinse fresh cucumbers with running water.Wipe them with a towel and cut them into cubes the same size as the eggs.

Step 3. Uncork the jar of pink salmon. Drain off the excess liquid and place the fish in a separate container. Mash the pink salmon with a fork. Add cucumber and eggs to the fish.

Step 4. Open a can of canned corn. Pour the juice into the sink and add the ingredient to the rest of the ingredients.

Step 5. If desired, add some salt to the salad and then season it with mayonnaise. Mix the ingredients and serve the bowl of salad to the table.

Bon appetit!

Salad with pink salmon, cheese and egg on the festive table

All the products in the salad go well together. The dish will become the main decoration of the holiday table and your family’s favorite treat. 20 minutes after the start of preparation, the salad can be served.

Cooking time – 2 hours 30 minutes.

Cooking time – 20 minutes.

Number of servings – 4-6.

Ingredients:

• Canned pink salmon – 1 b.
• Eggs – 3 pcs.
• Cheese – 160 gr.
• Olive mayonnaise – 5 tbsp.
• Ground black pepper - on the tip of a knife.
• Parsley - 3-4 branches.
• Dill – 3-4 branches.
• Salt – 1 pinch.

Cooking process:

Step 1. Open the jar of pink salmon and drain the excess liquid into the sink. Take any bowl or salad bowl, place the fish on the bottom of the container and mash it with a fork.

Step 2. The next step is preparing the eggs. First, put them in a saucepan, and then fill them with cold water. When the water boils, boil the eggs for about ten minutes. Drain the boiling water and cool the eggs with a stream of cold water. We peel them and separate the yolks from the whites. We grate the whites on a coarse grater, and the yolks on a fine grater (or mash them with a fork).

Step 3. Grind a piece of cheese on a coarse grater.Place the grated whites in a separate container, salt them and season with sauce. Mix the mixture and spread it in an even layer on top of the pink salmon.

Step 4. Mix the grated cheese with salt, black pepper and mayonnaise. We form the next layer of salad from the mass. We repeat the procedure with the yolks as with the whites.

Step 5. Parsley and dill must be washed with running water and wiped. Cut the greens with a sharp knife and decorate the salad. Place the dish in the refrigerator to soak (for 2 hours).

Bon appetit!

Classic Mimosa salad with canned pink salmon

For preparing the salad, homemade eggs with rich yellow yolks are best suited. We will not cook the ingredient for a long time so that it does not become rubbery. The carrots must be fresh: they will need to be cooked until soft.

Cooking time – 3 hours.

Cooking time – 1 hour.

Number of servings – 4.

Ingredients:

• Canned pink salmon – 1 b.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Eggs – 3 pcs.
• Onion – 1 pc.
• Mayonnaise – 200 gr.
• Green onion – 1 branch.
• Salt - to taste.

Cooking process:

Step 1. Choose not too large potatoes for preparing the salad. We wash the tubers with running water and boil them together with the peel until soft. When the potatoes have cooled, remove the skins.

Step 2. Before boiling the carrots, they should be peeled. The process itself will take about ten minutes: the root vegetable should become soft.

Step 3. Place the eggs in a saucepan and fill with cold water. Boil them after boiling for about 8-10 minutes. Then pour the boiling water into the sink and cool the eggs with cold water to make it easier to get rid of the shells.

Step 4. Peel the onion and chop finely. Fill it with boiling water.After a few minutes, we get rid of the water and let the excess liquid drain, and then fill the onion with cold water.

Step 5. Uncork the jar of pink salmon, drain the liquid into the sink and place the fish on the bottom of a suitable plate. Knead with a fork and grease the fish layer with mayonnaise. Place onion on top of the mayonnaise layer.

Step 6. Grate the peeled potatoes on a medium grater and lay out the next layer of salad. Pour it with a couple of tablespoons of mayonnaise. Distribute the sauce over the entire surface of the potatoes.

Step 7. The next layer is made from coarsely grated carrots. Place it on top of the potatoes with mayonnaise and also grease with sauce. Divide boiled eggs into yolks and whites.

Step 8. Chop the whites using a knife or grater. We form the next layer of salad from them and grease it with mayonnaise. Grate the yolks on a fine grater directly onto the mayonnaise layer. Salt the layer if desired.

Step 9. Wash the green onions and dry with a towel. Finely chop the greens and decorate the salad with it. Place the dish in the refrigerator for a couple of hours.

Bon appetit!

Salad with canned pink salmon and pickled cucumbers

In order to form beautiful portions of salad, you can use special round or any other shape molds; bowls or bowls are also ideal.

Cooking time – 3 hours.

Cooking time – 1 hour.

Number of servings – 3-4.

Ingredients:

• Canned pink salmon – 1 b.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Eggs – 3 pcs.
• Pickled cucumbers – 2 pcs.
• Cheese – 50 gr.
• Mayonnaise – 2-3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Greenery - for decoration.

Cooking process:

Step 1. Potatoes for preparing the salad should be boiled in advance. The cooking water should be lightly salted.Then leave the finished soft tubers for a while to cool. Peel the potatoes and grate them on a grater with large holes. Place a layer of potatoes on the bottom of the bowl and grease it with mayonnaise.

Step 2. Uncork the jar of fish, remove excess liquid and take out the pink salmon. Transfer it to a small empty container, remove the seeds and mash with a fork. Place the fish layer on top of the potatoes.

Step 3. The next layer is made of peeled and chopped onions. Lubricate the layer with mayonnaise. Cut off a thin layer of cucumber peel. Cut the ingredient into small cubes and squeeze it lightly to get rid of the juice. Place the cucumbers on top of the onion layer and coat with mayonnaise.

Step 4. Place the eggs in a saucepan, fill with cold water and boil until tender. After the product has cooled, peel it and grate it on a coarse grater. Place the eggs in a salad bowl, salt and pepper them, and then brush with sauce.

Step 5. Boil the washed carrots until soft. Let it cool and remove the peel with a knife. We grate the ingredient on a coarse grater and form the next layer of salad from it. Sprinkle the layer with mayonnaise.

Step 6. Grate the cheese on a coarse grater. From it we form the last layer of salad, which we will not grease with mayonnaise. Place the dish in the refrigerator. After a couple of hours, serve the salad to the table, decorate it as desired with any chopped fresh herbs.

Bon appetit!

How to prepare a delicious salad with pink salmon and green peas?

Try a delicious and satisfying salad of pink salmon and green peas. Preparing the dish does not take much time: the main thing is to boil the rice and eggs in advance.

Cooking time – 1 hour.

Cooking time – 30 minutes.

Number of servings – 4-5.

Ingredients:

• Canned pink salmon – 1 b.
• Canned green peas – 100 gr.
• Boiled rice – 3 tbsp.
• Boiled eggs – 2 pcs.
• Green onion - 2 feathers.
• Dill – 1 bunch.
• Mayonnaise or sour cream - for dressing.
• Salt - to taste.

Cooking process:

Step 1. Place chicken eggs in a saucepan and fill them with cold water. Place the container on the stove. After the liquid boils, continue to cook the eggs until fully cooked for about ten minutes. Then you will need to pour the hot water into the sink and pour cold water over the eggs to cool (after this procedure it will be easier to remove the shells).

Step 2. Pour the rice into a separate deep container and rinse with warm running water, constantly draining the water until it becomes clear. Then put the rice into a saucepan and add water. Cook it on the stove until soft.

Step 3. While the rice is cooling, let's prepare the rest of the ingredients. Uncork the jar of pink salmon, drain the excess liquid and place the fish in a bowl suitable for salad. Knead it with a fork.

Step 4. Add boiled rice to the fish. Finely chop the boiled eggs and also add to the salad. Wash the green onions and dill. Shake the greens and chop them finely, and then send them to the food. Open a can of green peas, pour the juice into the sink and add the ingredient to the salad.

Step 5. Salt the dish to taste. Season it with mayonnaise or sour cream. Mix the salad with a spoon and serve.

Bon appetit!