If you have canned fish in your refrigerator, then it will not be difficult to prepare a tasty and juicy dish. It is enough to add a little boiled rice, herbs and some additional ingredient: boiled chicken eggs, fresh or pickled cucumbers etc. Since canned food contains oil (fish in oil is often used), dressing the dish with mayonnaise or sour cream will be completely unnecessary. But fresh herbs can be added chopped in any quantity - the taste of the salad will only be brighter, especially if you use wild garlic.
The choice of canned fish is quite large: tuna, sardine, mackerel, etc. - be guided to your liking. When opening the jar, be sure to drain the oil into a bowl or gravy boat, and slightly chop the fish pieces. Oil is added at the very end of cooking so that the salad does not "float" due to its excess.
Ingredients:
Canned fish in oil - 1 pc.
Rice - 100 g
Water - 220 ml
Fresh cucumber - 2 pcs.
Green onion - 5 stalks
Salt and pepper to taste
Preparation:
Prepare the food you need. For a quicker salad, use parboiled rice - it takes just 12 minutes to cook.
Sort the groats, removing the darkened grains, and pour into a cauldron or saucepan, or a stewpan with a non-stick bottom. Cover with hot water, add a couple of pinches of salt and place the container on the stove. Bring rice to a simmer, then reduce heat to low and simmer for about 10-12 minutes.
Turn off the heat, cover the container with a lid and let the rice steam for 5 minutes. Then pour it onto a plate or bowl and cool, since only chilled foods are added to the salad.
Rinse fresh cucumbers thoroughly in water, removing thorns and dirt, cut tails from vegetables and cut into half rings. Send the slices into a deep container.
Open a can of canned food, drain the oil, and crush the pieces of fish with a fork. If they contain fragments of ridges, remove them. Spoon the fish mass over the cucumber slices.
Add boiled rice.
Wash green onions and other herbs, if available. Chop and add to the container with the rest of the ingredients. You can replace green onions with pickled onions.
Season with salt and pepper, stir gently. Depending on the oiliness of the fish, pour in a little of the poured oil to make the salad juicy.
Put the dish in bowls or salad bowls, serve chilled, garnish with fresh herbs.
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