Prefabricated Vinaigrette with Canned Fish

by Editorial Staff

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

Cook: 1 hour 20 minutes

Servings: 4


  • 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


  1. 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.
  2. Peel the potatoes, cut into cubes.
  3. Peel the carrots, cut them into cubes.
  4. Peel the beets, grate on a coarse grater.
  5. Open a can of corn, drain the liquid.
  6. Wash and chop the green onion.
  7. Marinated zucchini (or cucumbers) cut into cubes.
  8. Open a can of canned fish. Remove fish from oil, break (cut) into pieces.
  9. Put all the ingredients in a salad bowl, add salt. Season with oil from a can of fish.
  10. Stir the salad. The vinaigrette with fish is ready.

Enjoy your meal!

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