Prefabricated Vinaigrette with Canned Fish

by Editorial Staff

Fish vinaigrette recipe. Delicious salad with canned fish, corn, and boiled vegetables.

Summary

Cook Time	1 hour 20 minutes
Total Time	1 hour 20 minutes
Course	Sauce
Servings (Default: 4)

Ingredients

Canned fish in oil (sprats, sardines, saury) – 1 can (180 g)
Beets – 1 pc.
Carrots – 1-2 pcs.
Potatoes – 3-4 pcs.
Marinated zucchini (or pickled cucumbers) – 100-150 g
Canned corn – 1 can (200 g)
Green onions – to taste
Salt to taste

Prefabricated Vinaigrette with Canned Fish

Instructions

Wash the potatoes, beets, and carrots, put in a saucepan, add cold water, put on fire, bring to a boil. Cook over low heat until tender: carrots and potatoes for 20-25 minutes, and beets for about an hour. Take out the finished vegetables, cool.
Peel the potatoes, cut into cubes.
Peel the carrots, cut them into cubes.
Peel the beets, grate on a coarse grater.
Open a can of corn, drain the liquid.
Wash and chop the green onion.
Marinated zucchini (or cucumbers) cut into cubes.
Open a can of canned fish. Remove fish from oil, break (cut) into pieces.
Put all the ingredients in a salad bowl, add salt. Season with oil from a can of fish.
Stir the salad. The vinaigrette with fish is ready.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.