Salad with canned saira, cucumber and egg

4 servings
10 min

How to make a salad with canned saira, cucumber and egg? Prepare the specified salad products. Cucumbers and eggs take fresh, saira or other similar fish in oil that you like best. Mayonnaise also choose according to your preferences: you can low-calorie or on quail eggs, or it is better to cook yourself.

Open a jar of canned saira, drain, transfer the fish to a plate and mash it with a fork until smooth.

Wash the cucumbers and dry with a towel. If the skin of cucumbers is solid, then it is better to cut it. And if the skin is thin, then you can leave it, so the salad will turn out brighter. Grate the cucumbers on a coarse grater, season and mix the mass. Leave for 10 minutes and then squeeze the cucumber mass well with your hands.

Boil the chicken eggs for 10 minutes, cover with cold water, and then peel off the shells. Grate the eggs on a coarse grater.

Wash the feathers of spring onions, dry and cut not large.

Install the serving ring on the tray. Spread the saira in the first layer, lightly press the pieces down with a spoon and brush with mayonnaise.

Spread the cucumbers with the second layer, press a little too and brush with mayonnaise.

Spread the eggs in a third layer, press with a spoon and brush with mayonnaise.

Remove the serving ring. Top the salad with spring onions.

The salad is ready. Serve it immediately to the table.

This is what layers of salad with canned saira look like. But you can mix all the ingredients in a salad bowl and season with mayonnaise. Enjoy your meal!