Salad with canned pink salmon and eggs
Description
Minimum effort — excellent result. The prepared salad can also be used as a spread or pâté, placed on slices of bread, rolls, baguette, or lavash. It can be made in advance and stored in the refrigerator, but no longer than 24 hours, as the shelf life of dishes with mayonnaise is 1 day. Can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Instead of onion, you can use green onion. Boil the chicken eggs for 15 minutes beforehand, then cool them in ice water, peel, and rinse.
- 2
Step 2
Cut chicken eggs into small cubes using a special device or knife, and place the diced pieces into a deep container.
- 3
Step 3
Rinse half an onion and half a cucumber, chop them into similar cubes, and add to the container.
- 4
Step 4
Open the can and drain the oil, place the salmon flesh into a container and lightly mash it with a fork.
- 5
Step 5
Rinse fresh dill and chop it finely, then add it to the other ingredients along with mayonnaise of any fat content and salt. Gently mix all the contents of the container together.
- 6
Step 6
Place the prepared salad on a plate or in a ramekin and serve.