Salads

Salad with mushrooms and canned fish


Ingredients for making salad with mushrooms and canned fish

  1. Canned fish 1 can
  2. Fresh champignons 300 grams
  3. 4 eggs
  4. 1 medium onion
  5. 1 medium carrot
  6. Mayonnaise to taste
  7. Hard cheese 100 grams
  8. Vegetable oil for frying
  9. Salt to taste
  • Main ingredients: Sardine, Mushrooms
  • Serving 7 servings

Inventory:

Frying pan, Cooker, Wooden spatula, Cutting board, Knife, Coarse grater, Plate - 4 pieces, Can opener, Salad bowl, Fork, Fine grater, Saucer, Tablespoon, Small pan, Kitchen gloves

Making a salad with mushrooms and canned fish:

Step 1: prepare the eggs.


We lay the eggs in a small pan and fill with water so that it completely covers the component. We put the container on medium heat. When the liquid boils, cook hard-boiled eggs for 10 minutes. Immediately after that, turn off the burner, and put the container using kitchen tacks under a stream of cold water. Attention: the component must be completely cooled.

Then with clean hands we clean the eggs, slightly rinse them under running water (to wash off the rest of the shell) and put them on a cutting board. Using a coarse grater, grind the component and pour it into a clean plate.

Step 2: prepare the champignons.


The mushrooms are thoroughly washed under running water and put on a cutting board. Using a knife, we remove the coarsened places on the caps and legs. Then grind the mushrooms into pieces of the size we need and transfer to a free plate.

Pour a little vegetable oil into the pan and put on medium heat. When the container with the contents warms up well, put the champignon pieces in it. From time to time, stirring everything with a wooden spatula, fry the component until a soft golden color. In the end, salt the champignons to taste, mix everything thoroughly again and turn off the burner. Pour mushrooms into a clean plate and proceed to the next stage of cooking.

Step 3: prepare the onion.


Using a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and finely chop it with squares. Pour the chopped onion into a free plate.

Step 4: prepare the carrots.


Using a knife, peel the carrots from the peel and then rinse thoroughly under running water. Using a coarse grater, grind the component on a cutting board and pour the carrot chips into a clean plate.

Step 5: prepare the vegetable frying.


In the same pan, pour a little vegetable oil and put on medium heat. Attention: the container does not need to be washed under running water after frying mushrooms. When the oil warms up well, add chopped onion to it and, stirring occasionally, fry until transparent. Immediately after this, pour the chopped carrots into the pan. Again, thoroughly mix everything with a wooden spatula and continue to fry the vegetables together until a soft golden color is formed. Then we turn off the burner, and set the roasting container aside.

Step 6: prepare canned fish.


Using a can opener, open a can of fish. Carefully drain the liquid in which the component was stored. We spread the canned food on a cutting board and clean our bones with clean hands. After that, move the fish to a plate and knead with a fork into small pieces.

Step 7: Prepare Hard Cheese


Using a fine grater, grind the hard cheese on a cutting board and then pour into a free plate.

Step 8: prepare a salad with mushrooms and canned fish.


Attention: with a tablespoon, coat each layer with a small amount of mayonnaise. First of all, put the fried champignons in the salad bowl. Then pour 1/2 of the crushed eggs. We spread canned fish in a third layer. Then cover everything with vegetable frying. With the penultimate layer, pour out the rest of the crushed eggs. Once again, grease everything with a small amount of mayonnaise and at the end we decorate the salad with grated hard cheese. Everything, the dish is ready!

Step 9: serve the salad with mushrooms and canned fish.


After cooking, a salad with mushrooms and canned fish can immediately be served at the dining table. In fact, the dish turns out to be very tasty, hearty and fragrant. This salad can be treated to household members for dinner or lunch, as well as friends who came to visit for a holiday or just like that.
Good appetite!

Recipe Tips:

- you can use any canned fish to make a salad. For example, it can be cod in oil, and mackerel, and sardine;

- before serving, the salad can be decorated with parsley or finely chopped green onions;

- layers of salad can be covered with a thin mesh of mayonnaise with a fat content of 40 and 72%.