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“The combination of ingredients in this fish salad is simply perfect. The dish turns out tender, juicy and at the same time piquant. This salad will decorate any holiday table,” they noted in the recipe description.
They also added that this salad is better than Mimosa.
Ingredients:
- canned fish in its own juice (tuna or pink salmon) – one can;
- five eggs;
- two onions;
- three pickled cucumbers;
- green;
- salt, pepper to taste;
- frying oil;
- mayonnaise.
Preparation
- Peel the onion and cut into thin half rings. Heat a frying pan with vegetable oil and fry the onion until light golden. Cool the fried onion.
- Drain all the liquid from the canned fish and mash the fish with a fork. Transfer the canned food into a salad bowl.
- Cut the boiled eggs into cubes and add to the fish. Cut the pickled cucumber into cubes. If it is very watery, drain the juice. Add cucumber to other ingredients.
- Add finely chopped dill and fried onions. We do not add onion oil to the salad.
- Pepper and season with mayonnaise. We taste the already seasoned salad for salt and add salt if necessary.
