Canned Fish and Egg Salad

by Editorial Staff

A simple salad of canned fish, onions, and boiled eggs.

Cook: 20 minutes

Servings: 4

Ingredients

  • Canned fish – 250 g
  • Eggs – 3 pcs.
  • Onions – 1 pc.
  • Mayonnaise – 2 tbsp
  • Parsley greens – 3-5 sprigs
  • Salt – 1-2 pinches
  • Ground black pepper – 1-2 pinches

How to make a canned fish salad with egg and onions:

Directions

  1. Peel the onion, wash, chop finely.
  2. Scald with boiling water.
  3. Finely chop the parsley. Set aside a piece for decoration.
  4. Hard-boiled eggs (add water, bring to a boil, cook for 7 minutes). Refrigerate.
  5. Peel and grate on a coarse grater.
  6. Open canned fish. Drain the liquid into a cup. Mash the fish with a fork.
  7. Mix fish with onions, eggs, and parsley.
  8. Season with salt, pepper, season with mayonnaise, mix.

Enjoy your meal!

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