Salad with Canned Saira, Cucumber, and Egg
Delicious, tender, and filled with the spring aroma of green onions! The salad with canned saira, cucumber, and egg is perfect for both festive occasions and everyday meals. It’s truly all-season - the ingredients are available year-round. Quick to prepare and gone in minutes!
Updated : 10 November, 2025
Easy
About 30 min.
Ingredients
200 grams
Canned saury
2
Cucumber
3
Eggs
50 grams
Green onion
3 tablespoon
Mayonnaise
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use fresh cucumbers and eggs, and choose canned saira or another oily fish you prefer. Select your favorite mayonnaise - light, quail-egg-based, or homemade.
Step 2
Open the can of saira, drain the liquid, transfer the fish to a plate, and mash it with a fork until smooth.
Step 3
Wash and pat the cucumbers dry. If the peel is thick, remove it; if thin, leave it for color. Grate the cucumbers on a coarse grater, sprinkle lightly with salt, and mix. Let sit for 10 minutes, then squeeze out the excess liquid by hand.
Step 4
Boil the eggs for 10 minutes, cool them in cold water, peel, and grate on a coarse grater.
Step 5
Wash and dry the green onions, then finely chop them.
Step 6
Place a serving ring on a plate. Spread the saira as the first layer, press it slightly with a spoon, and spread a thin layer of mayonnaise on top.
Step 7
Add the cucumbers as the second layer, lightly press, and spread mayonnaise again.
Step 8
Add the eggs as the third layer, press down gently, and cover with mayonnaise.
Step 9
Remove the serving ring and sprinkle chopped green onions on top for garnish.
Step 10
The salad is ready - serve immediately.
Step 11
This is how the layered salad looks, but you can also mix all the ingredients in a bowl and dress with mayonnaise. Enjoy your meal!