Omelet with Canned Fish and Pickled Cucumbers

by Editorial Staff

A simple and very interesting dish in the style of “Mimosa” salad – omelet with mayonnaise, canned fish, and pickled cucumbers. The taste of the omelet is rich and delicate at the same time, and thanks to the addition of pickled cucumbers, it is also spicy.

Cook: 20 minutes

Servings: 2


  • Sardines (canned in oil) – 100 g
  • Pickled cucumbers – 50 g
  • Eggs – 3 pcs.
  • Milk – 3 tbsp
  • Mayonnaise – 1 tbsp
  • Salt to taste
  • Soda – a pinch
  • Vegetable oil (for frying) – 1 tbsp


  1. We drive eggs into a bowl.
  2. Add milk, mayonnaise, salt, and soda.
  3. Beat with a whisk.
  4. Drain the liquid from the can with canned fish. Knead the fish thoroughly with a fork.
  5. Grate cucumbers on a coarse grater.
  6. Add cucumbers and fish to the egg mixture. We mix.
  7. Grease the pan with vegetable oil and heat well over medium heat. Reduce heat to low, pour out the egg mass, cover and cook for about 4-5 minutes.
  8. Then turn the omelet over, cover it again, and cook for about 4 minutes more.
  9. An omelet with canned fish and pickled cucumbers is ready. If desired, when serving, sprinkle the omelet with finely chopped parsley, dill, or any other herbs of your choice.

Enjoy your meal!

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