Canned Mackerel Salad with Egg and Cucumber
Simple, quick, and made from just four common ingredients! Canned Mackerel Salad with Egg and Cucumber takes only 10 minutes to prepare and adds variety to your daily menu. If you layer it neatly using a ring mold, it becomes an elegant dish for a festive table.
Updated : 10 November, 2025
Easy
About 30 min.
Ingredients
250 grams
Canned mackerel
2
Cucumber
2
Eggs
2 tablespoon
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose high-quality canned mackerel from a trusted brand, preferably without added oil. Use small young cucumbers; one large one is enough. Boil the eggs in advance. You can also use homemade mayonnaise.
Step 2
Open the can and drain the liquid. Transfer the fish to a flat plate. If there are large bones, remove and discard them - small ones are soft and harmless. Mash the mackerel with a fork into small pieces.
Step 3
Wash and dry the cucumbers. Cut off the ends and dice them finely. Alternatively, you can grate them for a softer texture, but the salad will release juice more quickly, so make it right before serving.
Step 4
Boil the eggs hard. To do this, place them in cold water, bring to a gentle boil, and cook for 9 minutes. Then cool under cold water - this makes peeling easier. Cut the eggs into small cubes like the cucumbers (or grate them if you grated the cucumbers).
Step 5
You can simply mix all the ingredients together and serve, but I prefer to layer them using a serving ring. Start with the mashed mackerel, press it gently with a spoon, and spread a thin layer of mayonnaise.
Step 6
Add the diced cucumbers as the second layer. Press slightly and brush with more mayonnaise.
Step 7
Place the chopped eggs on top and finish with another layer of mayonnaise.
Step 8
Carefully remove the ring and prepare another portion. The ingredient amounts make about two servings.
Step 9
Garnish the salad with fresh herbs and serve. Enjoy your meal!