Salad with rice and canned fish

There are several basic fish salad recipes from canned food with rice and we want to share, in our opinion, the most popular of them.

Mimosa salad with canned fish and rice layers

The main ingredients of this all favorite salad are cheese, rice, egg and fish preserves.

Ingredients:

• fish canned (mackerel, sardine) - 1 pot;
• eggs, hard-boiled - 4 pcs .;
• rice boiled - 1 cup;
• mayonnaise - 180 g;
• onion juicy white - 1 head;
• cream cheese - 2 pcs .;
• carrots - 2 pieces;
• parsley and dill.

Preparation

Carrots are well washed and cooked in a uniform. Although carrots can not be cooked, but then it needs to be finely-finely grated. Onion finely chopped and poured marinade (water, vinegar, sugar, salt) for 20 minutes.

We take the fish from the jar along with the juice, spread it on a plate, knead it with a fork and grease it with mayonnaise. If there are large bones - they need to be removed. Then sprinkle onions, evenly distributing it over the fish. We spread the rice, not ramming it, but as if sprinkling it. Then the salad turns air. Top with water mayonnaise. We spread the grated carrot. We divide the eggs into yolk and protein. Protein, grated on a large grater, put on top of carrots and flavored with mayonnaise. At this stage, mayonnaise can be replaced with grated hard butter, and fused cheese, in principle, can be replaced with any other soft cheese, it is also three and sprinkle them with our salad and again mayonnaise.

At the greenery we take only a part with leaves (because the salad is tender and firm twigs will spoil everything), we cut it melenko. Yolks melenko crumb or rubbed and sprinkle the center of our salad, and on the edges rash greens. Yolks mimic flowers, and herbs are twigs of mimosa.

Salad with fish canned food and rice

Ingredients:

• eggs boiled in a steep - 3 pcs .;
• rice boiled friable - 4 tbsp. spoons;
• salad iceberg (lettuce) - 1 bunch;
• corn, frozen or canned - 200 g;
• tomatoes - 2 pcs .;
• lemon juice - 2 tbsp. spoons;
• Wasabi - 1 teaspoon;
• nut oil (almond, peanut, etc.) and olive oil - 2 tbsp each. spoons;
• walnuts - 1 handful;
• soy sauce - 2 tbsp. spoons.

Preparation

Wash wet salad leaves are dried and "artistically" tear, eggs and tomatoes cut into large, add tuna, rice and corn. If the corn is frozen - we will fill it with boiling water.

For sauce, the walnuts are slightly roasted and crushed into a paste in a blender together with lemon juice and nut butter. Then there is also a rash of wasabi, olive oil and sauce. Stir well and water our salad before serving, already directly in the dish.

Fish salad with rice and egg in pita bread

Ingredients:

• wheat pita thin - 3 pcs .;
• any fish canned - 1 pot;
• green parsley, dill, green onions - one small bundle;
• boiled eggs - 3 pieces;
• cheese (any you like) - 300 g;
• rice boiled friable - 4 tbsp. spoons;

Preparation

Eggs grind, cheese rub, greens finely chopped.

The first lavash is greased with mayonnaise, not abundantly, but that there are no dry areas left. Egg crumb is evenly distributed throughout the pita bread, sprinkled with herbs and very gently rolled into a tube. Fish We can take canned food out of a jar, knead it, if there are large bones, we take them out. We take the next lavash, again we smear mayonnaise and we spread on it fish, we distribute the boiled rice and sprinkle with herbs. Now the first roll with the egg is laid on the edge of the pita with the fish and together with it everything is twisted. With the third lavash we do the same, only the stuffing will be cheese. And already in it we twist the previous rolls. The finished dish is wrapped in a film or bag and put in the refrigerator for several hours, and preferably at night.

This salad is very convenient, especially if you want to make it for a snack on a picnic or a buffet table.