Canned mackerel salad with egg and cucumber

2 servings
10 min

How to make canned mackerel salad with egg and cucumber? Prepare the products. Choose mackerel from a proven manufacturer, high-quality, better if it is without adding oil. My cucumbers are very young, small in size. Large will need one. Boil the eggs beforehand. You can make mayonnaise at home yourself.

Open a can of fish and drain all the liquid from it. Remove the fish and place on a flat plate. If you come across large pieces with a large bone, then take it out and discard it. Small bones are not scary - they are so soft that they will not be felt. Mash the mackerel with a fork to make small pieces.

Wash and dry the cucumbers. Cut off the tips. Cut the cucumbers into small cubes. There is also an option to grate them, then the salad will turn out to be gentler, but juice will start faster. In this case, it must be prepared right before serving.

Hard-boiled eggs. How to boil hard-boiled eggs? To prevent the eggs from cracking when cooking, put them in cold water and set them to cook on a small heat. Cook the eggs for 9 minutes after boiling, then cover with cold water and cool. It is better to clean the shell from a sharp temperature difference. Cut the peeled eggs into the same cubes as the cucumbers. Or grate if you've been rubbing cucumber.

Next, you can just mix all the products and the salad will be ready. I'll layer it with a serving ring. Put the ground mackerel in the first layer. Compress it with a special press or spoon. Grease a layer of fish with mayonnaise.

Next, lay out the chopped cucumbers. Also, compress them and rinse with mayonnaise.

Put the eggs in the last layer. Again, a layer of mayonnaise.

Carefully remove the ring from the salad. And cook another portion. The number of products is designed for just two servings.

Garnish the finished salad with herbs and serve to the table. Enjoy your meal!