Salad from canned mackerel

Salad of canned mackerel - a real godsend for many housewives. It is prepared quickly, but it turns out very elegant, tasty and satisfying.

Salad from tinned mackerel with egg

Ingredients:

• canned mackerel - 1 pot;
• rice - 1 item;
• egg - 4 pieces;
• Bulgarian red pepper - 1 pc .;
• mayonnaise - 3 tbsp. spoons;
• spice;
• dried garlic - pinch;
• fresh greens.

Preparation

In the saucepan pour the water, add salt to it, boil it, pour the rice carefully and cook it until it is ready. In the meantime, open the canned mackerel, put everything in a bowl and knead the fish with a fork. Ready rice poured into a plate and leave to cool. Sweet pepper is cut, cleaned of seeds and cut into cubes. In a bowl to the fish we put rice, season with mayonnaise, we throw spices and red pepper. Eggs are boiled, cleaned, shredded in cubes and added to a salad of canned mackerel with rice. Well mix it and decorate with fresh herbs.

Mackerel salad with tomato sauce

Ingredients:

• canned mackerel in tomato - 1 pot;
• bulb - 1 piece;
• carrots - 1 piece;
• Boiled egg - 3 pcs .;
• spice;
• mayonnaise;
• peas canned - 200 g.

Preparation

We put the mackerel in a bowl and knead it with a fork. Bulb and carrots are cleaned, crushed and wessed in oil. Then spread the salad layers, promazyvaya everyone with mayonnaise. So, first put the fish, then distribute the fried vegetables and sprinkle them with canned green peas. We decorate the salad with grated eggs and serve it to the table.

Mimosa salad with mackerel

Ingredients:

• canned mackerel - 250 g;
• bulb - 1 piece;
• carrots - 1 piece;
• potatoes - 2 pieces;
• cheese - 130 g;
• egg - 3 pieces;
• mayonnaise;
• salt sea.

Preparation

Put the fish in a bowl and chop it with a fork. Potatoes and carrots mine and boil in the peel, pouring water. Separately in the scoop cook hard-boiled eggs, and then they cool and clean. We process the bulb, knead it with a knife and pour it with boiling water for 5 minutes, so that all bitterness comes out. Now take a wide plate, spread out an even layer of mackerel and sprinkle it with onions. Next, rub on a small grater peeled potatoes, cover with mayonnaise and distribute carrots. Similarly, grind the egg white and spread it over the vegetables. Again, lubricate a thin layer of mayonnaise and sprinkle the salad with grated cheese. We remove it in the fridge, and before serving, decorate with crushed yolk and parsley.