Canned mackerel salad and balls recipe. Salad with canned mackerel. Mackerel salad with rice

Anyone who loves seafood and snacks prepared on their basis. Mackerel adds a spicy taste to the herb. When the ingredients are added correctly, the taste of the herb will be amazing. We present the best options for salad with canned mackerel.

Simple salad of canned mackerel with rice

A wonderful appetizer that won’t take an hour. The salad will not be any less tasty, but it will also be life-giving.

Please deliver promptly before selecting your canned food. Consider the terms and conditions of the bank. It is free from dents, defects, molasses and dark stains. Bring it down to the bottom and the lid - the stench smears but is flat and without swelling.

Ingredients:

Rice – 2/3 cups;
salt;
canned mackerel - a jar;
egg – 2 pcs.;
olive oil;
green cybula – 45 g.

Preparation:

1. Rose mackerel. It’s up to the clothes to come out small.
2. Cut the cibul. Mix with fish.
3. Boil the rice. Please follow the recommendations on the packaging. It is not possible to over-etch the grains. Cool.
4. Boil the eggs. Cool. Narizati. Send to cibul. Spread the rice. Stir.
5. Pour in the oil. Add salt and mix.

How to cook with kvassole

Kvasolya goes perfectly with fish. The appetizer seems unpretentious behind the savory yakies and is even more delicious. Ideal for the Christmas table.

Ingredients:

Mackerel – 1 bank;
salt;
greenery;
canned corn - 1 jar;
mayonnaise;
canned white kvass - 1 jar;
chasnik – 2 cloves;
sire – 120 g.

Preparation:

1. Take a fork. Rinse the fish product.
2. Pour roses with kvass and corn. Add the ingredients to the fish.
3. Chop the clock cloves. Add to salad. Grate the sir. Serve the fish. Subsolitity.
4. Chop greens. Give me a snack. Pour in mayonnaise. Stir.

Ribna appetizer with corn

The appetizer seems light and delicious. The corn salad acquires spicy notes and becomes more juicy.

Ingredients:

mayonnaise – 230 ml;
salt;
potatoes - 4 bulbs;
canned corn – 1 jar;
orok – 1 pc. fresh.

Preparation:

1. Boil the potatoes. Z kukurudzi anger rossil. Chop the ogirok.
2. Slice the potatoes. Add more juice. Nasipati kukuruzu. Take the fish with a fork. Add to the potatoes. Subsolitity.
3. Pour in mayonnaise. Stir.

Mimosa salad with mackerel, potatoes and eggs

The grass comes out appetizing and extremely fragrant. Decorate the mackerel and potato salad with a new look from the first hulls and savor it with relish.

Ingredients:

canned Mackerel - 1 can;
greens – 50 g;
egg – 3 pcs. vidvarene;
lettuce leaves – 3 pcs.;
syre – 150 g;
cibula – 0.5 pcs.;
carrot – 1 pc. boiled;
mayonnaise – 210 ml;
potatoes – 2 pcs. screwed up.

Preparation:

1. Chop potatoes. Slice the carrots. Grate the egg whites and coat the butter.
2. Grate the syre. Place the lettuce leaves on a plate.
3. Rinse the fish product. Wash the cibul. Chop the greens.
4. Place the whites on a salad leaf. Posipati tsibuleya. Viklasti potato. Subsolitity. Spread with mayonnaise.
5. Spread the rib product. Divide the carrots. Subsolitity. Spread with mayonnaise.
6. Sprinkle with sirm shavings. Spread with mayonnaise. Apply some greens with a chewing spoon.

With Korean carrots

Salad with mackerel with egg and Korean carrots is a holy decoration and rightfully takes its place on the table.

Ingredients:

Canned mackerel – 1 can;
mayonnaise;
olia – 2 tbsp. spoons;
boiled eggs – 5 pcs.;
syre – 55 g;
salt;
Korean-style carrots – 130 g;
crepe – 10 g;
tsibulya – 1 pc.

Preparation:

1. Use a fork to crush the fish. Slice the eggs. Nashatkuvat cibulina. Cut the olives.
2. Grate the syre. Chop the crepe. Eat food.
3. Add some Korean carrots. Subsolitity. Pour mayonnaise. Stir.

Vinaigrette with mackerel

It is advisable to replace and enhance the original taste of the vinaigrette with canned fish. Coryna herb saturates the body with vitamins and brings satisfaction with relish.

Ingredients:

Canned mackerel – 1 can;
pickled zucchini – 200 g;
salt;
beets – 1 pc. boiled;
green cibula – 20 g;
carrots – 2 pcs. boiled;
kukurudza – 1 bank;
potatoes – 4 pcs. screwed up.

Preparation:

1. Slice carrots and potatoes. The zucchini is gone.
2. Grate the beetroot. Wash the cibul. Pour the marinade from the corn. Slice the fish product.
3. Eat food. Pour olive oil from a fish jar. Subsolitity. Stir.

Cooking with tomatoes

An appetizer with intense relish, easy to prepare. Good for a lean diet.

Ingredients:

Mayonnaise;
canned mackerel - 1 can;
chalked pepper;
egg – 3 pcs. vidvarene;
salt;
tomatoes – 320 g;
crepe – 7 g;
sire – 55 g.

Preparation:

1. Slice the egg. Chop the rib. Add more eggs. Sprinkle with pepper.
2. Slice the tomatoes. Serve the fish. Wash the crepe. Have a snack. Subsolitity. Stir.
3. Grate the syre. Use the scraped shavings to decorate the dish.

Salad with canned mackerel and cucumbers

The cucumber salad will be especially fresh and juicy. It is recommended to live immediately. The kernel has the power to see that the next day the savory snacks will be bitter.

Ingredients:

Potatoes – 2 pcs.;
canned mackerel - 1 can;
egg – 3 pcs. vidvarene;
salt;
greens – 10 g;
mayonnaise;
orc – 2 pcs.

Preparation:

1. Slice the potatoes. More details. Roast the fish.
2. Grate the eggs. Nash some greens. Laugh. Salt it up.
3. Drizzle with mayonnaise. Stir.

With an apple

Another great variation that is easy to prepare after a working day.

Ingredients:

Apple – 130 g;
canned mackerel – 160 g;
salt;
orok – 130 g;
canned peas - 1 jar;
mayonnaise – 2 tbsp. spoons;
egg – 3 pcs. vidvarene.

Preparation:

Chop the apple. Raise fish for additional video.
Slice the cucumber. Add marinade to peas. Grate the eggs.
Mix the products. Subsolitity. Pour in mayonnaise. Stir.

For the sake of

1. When choosing canned food, choose mackerel and wet juice. Such a product is juicy and cannot be preserved in olive oil, so a salad with such fish will turn out tastier.
2. Before serving, shake the salad in the refrigerator. All the ingredients begin to interact and the whole range of flavors will be revealed.
3. When purchasing, pay attention to the terms of reference of the canned food. It is best to select the product from the most appropriate term of attribution.
4. Roll it up onto the label. If the etiquette is bad and adheres tightly to the jar, then there is a high probability that the product is fragmented.
5. There are no preservatives or food additives in the warehouse.
6. To enhance the appearance and savoriness of the salad, add garnishes from mustard grains, linseed pine, sesame or chopped peas.
7. Salt in the appetizer can be replaced with soy sauce. Enjoy the salad here and give it a unique taste.
8. If you don’t like fatty herbs, before adding the fish to the salad, add the marinade from the canned food.
9. It’s not easy to prepare a salad with tomatoes and cucumbers in reserve. The next day, a fish appetizer with added vegetables will absorb its deliciousness and become very rare through the juice that is visible.

It will always come out even more juicy, juicy and incredibly aromatic. Before speaking, today there are no culinary recipes where this product is used. The presentation of the statistics will help us know about the available ones and the simplest ones from them.

Robimo salad from canned mackerel: “Mimosa”

The recipe for preparing this herb is rich in richness. Aje, a row of olives, is often present on the new table. If you have never prepared such a salad, then below we will clearly describe the method of its preparation.

Well, we need the following products:

• canned mackerel – standard jar;
• cibula licorice lettuce - 1 middle head;
• fresh carrots - 2 pcs.;
• medium potatoes - 3 bulbs;
• Sir hard – approximately 125 g;
• fresh large eggs – 4 pcs.;
• medium-fat mayonnaise and sea salt - vikorist at your discretion.

Processing of ingredients

First prepare the mackerel, making sure to thoroughly process all the ingredients. To put the fish on the cob, place it in a deep bowl and trim it to a porridge-like consistency using a vikory fork. Next, you need to wash the potatoes and carrots, and then boil them in salted water with the chicken eggs. After this, the ingredients need to be cooled and the skin removed.

As soon as the lettuce squash is dry, peel it off and carefully chop it with a sharp knife.

Forming process

Salad with canned mackerel “Mimosa” is easy and simple to form. For the cob, take a wide and not too deep plate and place the whole fish on it, trimmed to a porridge-like consistency. Next, you need to place finely chopped licorice on the mackerel. After this, you need to cover the vegetable with potatoes and carrots. When this happens, grate the trace. So it just needs to be processed and it needs to be placed on the carrot. Next comes a ball of grated hard cheese.

Please note that all overcooked food products must be coated with a sufficient amount of medium-fat mayonnaise. To finish, cover the salad with a thick ball of grated egg mixture.

What is the correct way to serve guests?

After the remaining ball is covered with a crisp cloth, the canned mackerel salad must be placed in the refrigerator immediately. After a few years of laying out the products, add mayonnaise to make the herb more juicy and tender. Before serving, it is recommended to decorate the bright yellow top of this salad with some green parsley. Bon appetit!

Salad with canned fish "Mackerel" and sweet apple

There are probably some people who would like to eat ingredients such as canned fish and apples in one dish. І tse marno. Even though, regardless of the unpretentiousness of the main ingredients, the salad turns out to be extremely tasty and tender. Try to cook it yourself, and you will end up with it yourself.

So, to make a salad of canned mackerel and apples, we need:

• large carrots – 1 pc.;
• mackerel canned in olive - standard jar;
• fresh chicken eggs – 4 pcs.;
• fresh apple, sour-licorice great - 1 pc.;
• hard cheese - approximately 100 g;
• sour cream or high-calorie mayonnaise - choose according to your judgment;
• salt is iodinated, as well as pepper - savor it;
• fresh greens - vikoristovovat for decoration.

Preparation of components

Canned mackerel for this salad can be bathed in an oily broth. Along with it, you need to sieve the aromatic fish with a fork in a deep bowl. It is also necessary to thoroughly wash the carrots and boil them in salted water together with the eggs. Once you have enough sweet and sour apple, wash it and peel it from the box and skin.

Salad forming

To form such a herb, take a molding ring, place it on a flat plate, and then add canned mackerel, grated egg whites, similarly chopped carrots, apples and hard cheese. In this case, all the balls need to be coated with mayonnaise. To finish the salad, cover the salad with crumble prepared from egg crusts.

If the ring is completely filled, it must be carefully removed without damaging the integrity of the seal.

How to serve before the Christmas table?

After portioned salads with mackerel and apples are formed, they must be placed in the refrigerator for an hour. Then decorate the herbs with chopped herbs and immediately ask the guests to serve.

Before the speech, the gentlemen will add extra cibula to this salad. We don’t recommend working, because it’s too bad to eat apples.

Often, when I need something fresh and tasty, I prepare a salad with canned mackerel and eggs. The benefit of this recipe is that you can use potatoes that are cooked in advance. Anyone who needs to prepare for this will need at least 20 dollars. The salad comes out tender, savory and even more intense.

All ingredients harmonize well with each other, giving the salad an original taste. I like to make this salad with canned mackerel into balls, so the herb looks more appetizing. You can form it in a salad bowl or serve it in portions in small vases or bowls.

Ingredients:

• 3-4 cartoplini
• 1 can of mackerel in olive oil
• 1 repchast cibulin
• 3 eggs
• 100 g solid syru
• 100 g mayonnaise
• salt and black pepper for relish
• crepe for decoration

How to prepare canned mackerel salad:

We wash the potatoes and cook them in salted water until ready. Then cool the bulbs to room temperature, peel the skins and grate well.

Viklademo grate the potatoes with a fresh ball. Lubricate it with a small amount of mayonnaise.

Remove the mackerel pieces with olive oil and a spy.

Place mackerel on top of potatoes. Apply a mesh of mayonnaise.

Ripchast cibulin can be cleaned from peeling. Cut the vegetables into small cubes.

Let's sprinkle the cut tsibul with dill to remove the girkota. We put the tsibul in a salad of canned mackerel with potatoes, add mayonnaise.

The eggs are cooked well. Cool the eggs, peel them and grate them coarsely, without adding moisture to the whites.

Grate the boiled eggs into the salad with a bowl. Salt the ingredients and spread with mayonnaise.

The remaining details include hard cheese in a third.

Viklademo grated hard cheese and salad. We won’t coat the top of the salad. Carefully remove the culinary ring. A beautifully tasty salad made from canned mackerel, sprinkled with nubs, and refrigerated for a few years.

Boiled mackerel salad- the fruity and unpretentious, savory, life-giving and brown cake-salad will become a wonderful addition to the menu of the Christmas table or weekday table. Preparing a salad with boiled mackerel can lead to unsatisfactory cooks, but the result will satisfy almost all drinks of lovers of the savory Yuletide hedgehog.

Ingredients:

• 600-700 g of fresh frozen mackerel;
• 500-600 grams of potatoes;
• 2-3 pcs. mid-sized carrots;
• 2-3 small heads of red cibul;
• 1-2 bunches of leafy green salad;
• 1-2 bunches of fresh green dill and parsley;
• 3-4 tbsp. l. olive or dormouse oil;
• 3-4 bay leaves;
• 5-6 black peppercorns;
• mayonnaise "Provencal";
• salt, black pepper, and other spices - at the discretion of the cook.

Recipe:

1. First of all, prepare the fish: cut off the head, cut the stem, remove the guts, then rinse under cold running water and cut into pieces, which must be boiled in lightly salted boiling water, adding chopped cibul, a few bay leaves, a couple of black peppercorns , a few pinches of salt and other spices for the best judgement.

2. Boil the fish for 15-20 lengths, then remove from the pan, cool, drain the skins and brushes and divide into small pieces.

3. Wash a bunch of large potato bulbs thoroughly and boil in lightly salted water in their uniforms until ready, then remove from the pan, cool, peel the skins and cut into small cubes.

4. Rinse a bunch of fresh carrots under a stream of warm running water and boil in the same water in which the potatoes were cooked until they are ready, then drain, cool and cut into cubes proportional to the potatoes.

5. Peel a bunch of small heads of red cibul, cut into small pieces, then coat the cibul in a heated frying pan in a small amount of rose oil until it has a characteristic golden appearance. Add a pleasant aroma, then, using a slotted spoon, add the fillet. towel to remove the deposit.

6. Place the salad in a shallow bowl with vertical sides in order. Before you start laying out the salad, you need to grease the sides of the bowl with olive oil, then add a ball of boiled mackerel and a splash of mayonnaise. Another ball is filled with boiled carrots, again with Provençal parsley, the third ball is folded with sliced ​​and greased sirloin.

7. After the tsibula, you need to apply a ball of mayonnaise, on which boiled potatoes and mayonnaise are added, then repeat the procedure until all the ingredients are gone. Leave the prepared salad for a few years in the refrigerator.

8. Before serving, cover the bowl with the salad with a large flat plate, turn it over and remove, garnish the prepared salad with whole parsley leaves and sprinkles. A delicious, unpretentious, tasty and life-giving mackerel salad cake is ready!

Vegetable and mackerel salad

Salad with vegetables and mackerel is a light and tasty salad that does not require special culinary preparations. For this preparation we need: cabbage, tomatoes, cucumbers, green cibul, parsley, chasnik, canned mackerel in olive oil, lemon, sauces (soy and tartar), rosemary oil, salt and pepper.

Ingredients:

• 150 g white cabbage;
• 1 stylized tomato;
• 1 fresh cucumber;
• 1 bunch of young green cibul;
• 1 bunch of greens (drop, parsley);
• 1 can of “Mackerel in Oliya” canned food;
• 2-3 tablespoons of rosemary oil;
• 1-2 pieces for the hour;
• ½ lemon;
• tartar sauce;
• 2-3 tablespoons of soy sauce;
• fresh pepper;
• salt.

Pokrokovy recipe:

1. Mash and shred the cabbage. Season the shredded cabbage with salt and squeeze the bits with your hands to release the juice. Viklasti at the salad bowl.

2. Wash fresh cucumber, cut into quarters of the same size and place on top of the cabbage.

3. Mash the dried tomato, cut into small pieces and place in a salad bowl before the cabbage and cucumbers.

4. Cut the green cibul into small circles and place in a salad bowl. A similar procedure is used to remove greens.

5. Peel the casserole, chop finely and place all the vegetables.

6. Dispose of mackerel in oil mash the jars or cut them into small pieces and place them on the vegetables.

7. To prepare the dressing for the vegetable and mackerel salad, add the juice of half a lemon in a small container, adding tartar sauce.

8. Add 1-2 tablespoons of rosemary oil and soy sauce, as well as salt and pepper until the mixture has come out.

9. Mix the resulting dressing intensively and add to the salad. Stir the prepared herb thoroughly.

Serve the vegetable and mackerel salad cold, pour into small salad bowls and garnish with parsley leaves.

Canned mackerel salad

Salad with canned mackerel is easy to prepare and quick to prepare; the ingredients for the salad can be found in any gentleman’s kitchen. The mackerel adds a juicy flavor to the salad, and a round of potatoes and eggs make it juicy and savory. The salad pieces are placed in balls; you can serve them either on a flat plate or in a deep salad bowl.

Ingredients:

• mackerel - 1 can (canned, in bulk);
• potatoes, medium size – 3 pieces;
• chicken egg - 3 pieces;
• hard cheese – 150 g;
• cybul ripchasta - 1 piece;
• mayonnaise.

Recipe:

1. Boil the potatoes for 15-20 minutes until tender, then grate them thoroughly;

2. grate the cheese into a large third;

3. Boil the eggs and cut them finely, cut the eggs and whites;

4. Soak the fish in a bowl of hot water for 10-15 minutes so that it does not get bitter, then squeeze out of the water onto dry servet, chop finely;

5. Scrap the mackerel well with a fork; first of all you need to drain the mackerel from the jars.

Place the salad balls in the following order:
1. Ball of potatoes.
2. Mackerel ball.
3. Tsibul ball.
4. A ball of egg whites.
5. Ball of egg beetles.
6. Siru ball.

6. The skin ball must be coated with mayonnaise.

The top of the salad can be decorated with additional greenery, for example, parsley or sprinkles.

Salad with salted mackerel

Salad with salted mackerel is similar to herring “under a fur coat”. Mackerel salad is interesting because it is much easier to prepare and does not require putting into balls.

Ingredients:

• salted mackerel, medium size – 1 piece;
• potatoes - 3 pieces;
• beet – 2 pieces;
• stalk of celeri, bazhano velke – 1 piece;
• lettuce - 1 head;
• mayonnaise – 2 tablespoons;
• sour cream (fat content 10-15%) or natural yogurt – 3 tablespoons;
• khronu sauce – ½ teaspoon;
• salt, pepper, coriander for relish.

Recipe:

1. clean the mackerel from the skin and brushes, trim, cut into small pieces;

2. Boil the potatoes for 15-20 lengths until tender, cut finely;

3. Boil the beets for 30-45 lengths until tender, cut finely;

4. cut the celery stalk into strips;

5. Tear the salad with your hands into small pieces.

All ingredients are mixed at once, adding mayonnaise, sour cream and sauce. It is necessary to let the ingredients sit for 40-50 minutes so that all the goodness comes out. Then we place lettuce leaves on a flat plate, and add the main mass to the beast.
Delicious!

On the basis of mackerel you can prepare a large number of salads and snacks. This product is not only tasty, but also delicious. It can be included in the diet during strict diets and healthy meals. Mackerel saturates the body with minerals, amino acids, and vitamins. These fish can be used as uncomplicated salads and Yuletide spices. In this case, add boiled, canned, salted or smoked mackerel.

Recipe for salad with mackerel

When preparing an appetizer, mackerel can be eaten with vegetables (potatoes, zucchini, eggplants, zucchini, tomatoes), cereals, cheese, greens, eggs. For dressing, use lemon juice, homemade mayonnaise, sauces, and olive oil. Cooks recommend not adding aromatic herbs to the baked mackerel salad, as they will release an intense aroma.

Z canned

• Cooking hour: 40 hvilin.
• Portion quantity: 5 persons.
• Calorie content: 177 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Foldability: medium.

Strava has a delicate structure and a soft, receptive taste, coming out alive and satisfying. To make it more unpretentious, the cooks add apples and cucumbers. The taste becomes more refreshing and savory. The salad is placed in balls. For this purpose, you can use a deep curse salad bowl. The cybul is better than white or red, and the fragments of ripe parts add an unacceptably bitter taste to the salad.

Ingredients:

• canned mackerel - 1 can;
• middle potato bulbs – 4 approx.;
• melting sirok – 2 pcs.;
• hard cheese – 100 g;
• carrots – 1-2 pcs.;
• cibulin – 1 pc.;
• low-fat sour cream - 4 tbsp.
• mayonnaise – 4 tbsp.

Cooking method:

1. Boil eggs, potatoes, carrots, grate into plates, then pour into balls.
2. Chop the cibul into small cubes. Grate the cheese. To make the melted syrup easier to trim, you can put it in the freezer for a few minutes.
3. Rise the fish with a spade.
4. Mix sour cream and mayonnaise.
5. In a salad bowl, place potatoes, tsibula, mackerel, melted cheese, eggs, carrots, cheese in a bowl of mayonnaise.
6. Garnish by grating with a fine grater.

With salted mackerel

• Cooking hour: 25 hvilin.
• Serving size: 4 individuals.
• Calorie content: 151 kcal per 100 g.
• Purpose: snack.
• Cuisine: European.
• Foldability: medium.

Some cooks recommend not dressing the salad with salted mackerel with mayonnaise, so you don’t have to change the recipe. You should eat grass that has less calories, but is just as rich and tender. It’s better to grab the fish fillet, so as not to waste an hour on processing. Serve salad with salted mackerel before garnishing with rice and vegetables. You can decorate it with fresh herbs and olives, as in the photo.

Ingredients:

• salted mackerel – 250 g;
• potatoes – 4 pcs.;
• tsibulya – 1 pc.;
• crepe - 4-5 drops;
• French mustard - 1 tsp;
• olive oil – 3 tbsp;
• mayonnaise – 150 ml;
• spices - to taste.

Cooking method:

1. Clean the mackerel. Cut into thin pieces.
2. Boil the potatoes and cut into small pieces.
3. Friendly shake the tsybula and krip.
4. Mix mustard, olive oil and mayonnaise. To add flavor, you can add fresh pepper.
5. At the salad bowl, eat vegetables, fish, greens, season with sauce.

Baked

• Serving size: 4 individuals.
• Calorie content: 112 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Folding is easy.

For this purpose, you can cook already prepared ciabatta or bake it ahead yourself. Mackerel, cooked in the oven, reveals a tender, juicy relish. To make the fish aromatic, you can marinate it with herbs, white zibula, and lemon juice. Cooks add tomato paste to the marinade. When baked, add oregano, tarragon, peppercorns and coriander.

Ingredients:

• ready ciabatta - 1 piece;
• baked mackerel – 1 piece;
• tomato – 1 pc.;
• white tsibula – 1 pc.;
• watch - 1 tooth;
• olive oil - for relish;
• juice of lemon – 10 ml;
• lettuce leaves - for decoration;
• fresh pepper, salt for relish.

Cooking method:

1. Cut the ciabatta into slices, add spices, and add more spices. Sprinkle with oil and heat in the oven for 3-4 minutes.
2. Dip the tomato, cut into large pieces, and cut the tomato into slices. There is no need to chop the vegetables finely or finely.
3. Place lettuce leaves on a flat plate, then the fish. Surround the mackerel with vegetables and ciabatti. Sprinkle the prepared salad with olive oil and lemon juice.

With smoked mackerel

• Serving size: 3 individuals.
• Purpose: snack.
• Cuisine: Russian.
• Folding is easy.

The quantity of ingredients is minimal, the cooking time is short and the unparalleled relish of eating this appetizer with kokhanoy from rich people is amazing. If you don’t have canned peas on hand, you’ll need to freshly freeze them, otherwise you’ll need to boil or brush them first. The apples add the relish of the rodzinka, but you don’t have to add them for the banana - the salad still looks even more delicate and tasty. Before serving, the appetizer is decorated with dollops of fresh herbs and a few rings of cucumber.

Ingredients:

• smoked mackerel – 150 grams;
• eggs – 3 pcs.;
• licorice apples – 2 pcs.;
• orok – 1 pc.;
• canned green peas – 100 g;
• mayonnaise – 4 tbsp.

Cooking method:

1. Boil the eggs.
2. Cut apples, eggs, cucumber into cubes.
3. Remove all the stems from the fish and cut into pieces.
4. Mix the prepared ingredients, add|add| canned peas, season with mayonnaise.

With an egg

• Cooking hour: 10 hvilin.
• Serving size: 2 individuals.
• Calorie content: 117 kcal per 100 g.
• Purpose: snack.
• Cuisine: richly national.
• Folding is easy.

This light salad would go wonderfully well with grilled vegetables or chicken tenders. Get ready for the Christmas table. You can garnish with homemade croutons and lettuce leaves before serving. Many cooks replace mackerel with saury. Instead of canned food, you can steam boiled or baked fish to create a more delicious and flavorful appetizer.

Ingredients:

• canned mackerel – 0.5 cans;
• boiled potatoes - 2 pcs.;
• orok – 1 pc.;
• canned corn – 80 g;
• mayonnaise – 3 tbsp.

Cooking method:

1. Cut the potatoes and cucumber into cubes.
2. Pick up the mackerel with a fork.
3. Mix the ingredients, add|add| kukuruzu, season with mayonnaise.

With rice

• Cooking time: 20 hvilin.
• Serving size: 3 individuals.
• Calorie content: 136 kcal per 100 g.
• Purpose: snack.
• Cuisine: European.
• Folding is easy.

Fish can be eaten with a variety of products - it can be supplemented with various vegetables, cheese, and eggs. A unique taste is achieved by combining mackerel with rice. This type does not require a large number of additional ingredients. Mackerel salad with rice is easy to prepare and requires a minimal set of products. The leftovers are seasoned with only a small amount of oil, which can be included in a dietetic meal.

Ingredients:

• canned rib – 180 g;
• rice – 90 g;
• egg – 2 pcs.;
• green cibula - 1 bunch;
• Olive oil – 2 tbsp:
• salt - 0.3 tsp.

Cooking method:

1. Cook the rice. To do this, put the cereal in a saucepan and fill it with a bottle of water. Place on the stove and add salt. After boiling, reduce the flame to a minimum level and bring to readiness. Cool.
2. Use a fork to pick up the fish.
3. Detail the tsibul and eggs.
4. Mix the ingredients and add olive oil.

With quasole

• Preparation time: 1 year.
• Serving size: 2 individuals.
• Calorie content: 182 kcal per 100 g.
• Purpose: snack.
• Cuisine: European.
• Foldability: medium.

A salad of canned mackerel with kvass is not only juicy and tasty, but even more alive. It saturates the body with protein, microelements, and vitamins. It’s good to include it in the sanitary and dietary meals. Can be given to children during the period of active growth. This simple appetizer is suitable for everyday dinner, it is so holy.

Ingredients:

• mackerel – 150 g;
• cibulin – 1 pc.;
• red kvass – 80 g;
• Roslinna oliya – 2 tbsp;
• greens - to relish.

Cooking method:

1. Boil the kvass for 50 minutes|minutes|.
2. Cut the cibul into thin slices, sauté with added olive oil until golden brown.
3. Cut the fish into cubes.
4. Add ingredients, stir carefully. You can make the herb more piquant by adding a clove to the chasnik.

Ovochiv

• Cooking time: 15 hvilin.
• Serving size: 4 individuals.
• Calorie content: 97 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Folding is easy.

Excellent solutions for complementing before lunch or evening would be mackerel salad with fresh radishes, sweet peppers, cucumbers and aromatic herbs. This snack is rich in vitamins and minerals. In addition, it has a light, refreshing taste and pleasant aroma. For the eggplant you can add tomatoes. Serve the appetizer with warm homemade crackers and white bread.

Ingredients:

• mackerel – 350 g;
• sheep cheese – 100 g;
• sweet pepper – 1 pc.;
• radishes – 200 g;
• orok – 2 pcs.;
• licorice apples – 1-2 pcs.;
• cilantro or crepe - for relish;
• Roslinna oliya – 3 tbsp;
• ocet - 1 tsp;
• season to taste.

Cooking method:

1. Rinse the fish with a fork and place the bottom ball on a plate.
2. Place grated cheese on top of the mackerel.
3. Step balls – chopped greens, trimmed apples, radishes cut into thin strips, bell pepper, cucumber.
4. Lubricate with spices, olive oil and ottotom.

• Cooking time: 15 hvilin.
• Serving size: 4 individuals.
• Calorie content: 206 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Foldability: medium.

The following recipe includes a simple leaf salad that is suitable for both adults and children. Instead of canned mackerel, you can boil it vikorista. It is important not to waste the stems of the herb, so you must remove them before cooking. The salad is high in calories, so you can eat it in small quantities during your early childhood.

Ingredients:

• canned fish – 1 jar;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• eggs – 3 pcs.;
• tsibulya – 1 pc.;
• pickled cucumbers – 3 pcs.;
• light mayonnaise, sour cream - to taste;
• sir - for embellishment.

Cooking method:

1. Boil eggs, potatoes, carrots. Please use a grater in a different bowl for help.
2. Mash the rib with a saw.
3. Nashatkuvat tsibulya. Cut the cucumbers into cubes.
4. Place balls into a salad bowl: potatoes, then mackerel, tsibul, cucumbers, eggs, carrots.
5. Before serving, garnish with syrah crèche.

Video