Can I use other canned fish?

Yes, canned salmon, sardines, or mackerel work well. The flavor and richness will vary.

How many layers should I make?

The recipe uses 2 repeating layers: fish-onion-mayo and eggs-cheese-mayo. You can make 3 layers for a taller, more impressive presentation.

Can I use spring onion instead of onion?

Yes, spring onion adds freshness and doesn't need blanching. Chop finely and scatter as a layer.

How long should I boil the eggs?

Hard-boil the eggs for 10–12 minutes after boiling, then cool in cold water for easy peeling and grating.

Canned saury salad

Name: Canned saury salad
Total time: 25 min
Yield: 1 порция
Cuisine: International
Ingredients: Canned saury — 200 g; Chicken egg — 165 g; Onion — 30 g; Mayonnaise — 60 g; Semi-hard cheese — 60 g

40min

515g

Nutrition per 100g

363

This saury fish salad is a true classic that fits perfectly on a holiday table or a weekday dinner. Tender canned fish, sweetened onion, boiled eggs, and melted cheese, layered with creamy mayonnaise — a perfect balance of flavors. The layered presentation makes it as beautiful as it is delicious. Just 40 minutes and you have an elegant salad. At 362 calories, it's hearty and festive!

FishFats & OilsSaladsNew YearAt the Table

WHAT YOU WILL NEED

From ingredients

5 products

Fish Layer

Egg Layer

Dressing

SIMPLE PROCESS

Step by step recipe

The key to this salad is proper ingredient prep: pour boiling water over the onion to remove bitterness and soften it. Mash the saury thoroughly, removing any large bones. Grate the eggs and cheese finely for even layer distribution. Arrange the layers carefully with mayonnaise between each, and your salad will look restaurant-quality.

Step 1

Boil the Eggs

Hard-boil the eggs (10–12 minutes), cool in cold water, peel, and grate finely.

Step 2

Prep the Onion

Peel and slice the onion into thin half-rings, pour boiling water over, let sit 5–10 minutes, then drain and pat dry.

Step 3

Prep the Saury

Open the can, drain the liquid, mash the fish with a fork until smooth, removing any bones.

Step 4

Grate the Cheese

Grate the semi-hard cheese finely.

Step 5

Assemble the Salad

In a flat dish or salad bowl, layer in this order: saury, onion, mayonnaise, then eggs, cheese, and more mayonnaise. Repeat the sequence once more.

Step 6

Serve

Garnish with fresh herbs if desired. Refrigerate for at least 1 hour to let the flavors meld. Serve chilled. Enjoy!

CHEF'S TIP

Remove Onion Bitterness

Pour boiling water over the sliced onion and let sit for 5–10 minutes, then drain. This makes it softer and sweeter, without the sharpness.

Mash the Saury Well

Mash the canned saury with a fork until smooth, removing all bones for an even, tender texture.

Grate Eggs and Cheese Finely

Fine grating makes the layers lighter and helps them absorb the mayonnaise better.

Let the Salad Rest

After assembling, refrigerate for at least 1 hour — the layers will meld together, and the flavor will deepen.

SUBSTITUTIONS

Add your taste

With Tuna Instead of Saury Replace saury with canned tuna in water — a milder flavor and slightly lower calories.
With Sour Cream Instead of Mayo Use 20% sour cream or Greek yogurt for a lighter version — fewer calories and a fresher taste.
Add Fresh Herbs Scatter chopped dill or parsley between layers or on top for freshness and color.
Add a Potato Layer Add a layer of boiled, diced potatoes to make the salad heartier, reminiscent of classic layered salads.

HOW TO STORE

How to Store Saury Fish Salad

Keep the salad refrigerated in an airtight container for up to 2 days. Do not freeze — the texture of mayonnaise and eggs will degrade. Stir gently before serving or keep layered.

GOOD TO KNOW