Salad with canned fish, cucumber, tomatoes and cheese

The preparation of salads began in ancient Rome, using herbs and vegetables as ingredients. Over time, the dish changed, new components were added and unique recipes were created. The period of the 19th-20th centuries is the “heyday” of salads, since it was at this time that fish began to be added to the appetizer. Now it has become an integral part of many salads. An appetizer with canned fish and cucumber is a delicate salad that takes no more than 20 minutes to prepare. The dish turns out very tasty and healthy.

1. Calories
   152,22 kcal
2. Protein
   9,05 gram
3. Fat
   11,12 gram
4. Carbohydrates
   2,39 gram
5. ~ Time
   20 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Canned pink salmon in oil
   240 g
2. Chicken egg

   ---

   
   3 pcs. = 180 g
3. Hard cheese

   ---

   
   100 g
4. Tomato

   ---

   
   2 pcs. = 180 g
5. Cucumber

   ---

   
   2 pcs. = 240 g
6. Salad leaves

   ---

   
   0.5 bunch = 50 g
7. Dill

   ---

   
   1 bunch = 15 g
8. Green onions

   ---

   
   0.5 bunch = 25 g
9. Mayonnaise

   ---

   
   4 tbsp. l. = 100 g
10. Salt

    ---

    
    to taste
11. Cherry tomatoes

    ---

    
    2 pcs. = 40 g

Steps:

1. 
   Rinse and boil the egg, then peel and grate on a medium or coarse grater along with the cheese. Rinse vegetables and herbs and dry. Place the canned pink salmon in a bowl and mash with a fork, draining the excess liquid. Rinse the cherry tomatoes and salad for serving and chop coarsely.
2. 
   Prepare your ingredients. Cut the tomatoes into small cubes and the cucumbers into strips. Cut the lettuce leaves with scissors or tear them with your hands, and chop the dill and onion with a knife.
3. 
   Assemble the dish. Place lettuce, fish, cucumbers, tomatoes and chopped herbs into a separate bowl. Add grated eggs and cheese there, then mix the ingredients. Season the salad with mayonnaise, add salt to taste and mix again.
4. 
   To make the salad look more beautiful, use a cooking ring and lay out the ingredients in layers immediately before serving, not forgetting to coat each layer with mayonnaise. Finally, sprinkle the salad with grated cheese and serve.
5. 
   Serve the appetizing fish salad in portions, garnishing it with cherry tomato slices and coarsely chopped green salad.