Simple Canned Fish Salad with Egg
Tasty for everyday and holidays, made from simple ingredients! This simple canned fish salad with egg is considered a basic one. By changing the ingredients, you’ll get a new salad. I made it layered, but you can also mix everything - it will be tasty too. A great addition to a family lunch or dinner!
Updated : 14 January, 2026
Easy
About 30 min.
Ingredients
250 grams
Canned fish
4
Chicken eggs
50 grams
Green onion
200 grams
Cucumber
150 grams
Potato
4 tablespoon
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make canned fish salad with egg? Prepare all ingredients. Choose good-quality canned fish - there should be nothing in the ingredients list besides salt, oil, and spices. Boil the potatoes in their skins: cover the washed potatoes with water and cook for 20 minutes after boiling over medium heat. Boil the eggs hard: cover with cold water and cook for 18 minutes after boiling over medium heat. To make them easier to peel, cover them with cold water.
Step 2
Since the salad is layered, you can assemble it in a large salad bowl or in individual portions. I used a serving ring, but you can also pile the ingredients neatly in a mound. Brush the bottom with a thin layer of mayonnaise - this helps bind the first layer so it doesn’t crumble when served. Grate the potatoes on a fine grater and place them over the mayonnaise. Press down lightly.
Step 3
Open the can and carefully drain the liquid into a separate container. Transfer the fish pieces to a bowl and mash with a fork, removing any large bones. Lightly spread mayonnaise over the potatoes, add the fish as the next layer, and spread a little mayonnaise on top.
Step 4
Wash the cucumber and trim the end. If the skin isn’t tough, damaged, or bitter, you don’t need to peel it. Pat dry and cut the cucumber into small cubes. Add as the next layer and spread with mayonnaise. If the cucumbers are very watery, you can gently squeeze them after chopping. I saved some cucumber for decorating the top, so I used less inside.
Step 5
Peel the eggs and separate the whites from the yolks. Chop them very finely. Add the yolks as the next layer. Gently spread with mayonnaise.
Step 6
Finish the salad with a layer of chopped egg whites. Level the surface so the salad looks neat. Refrigerate for at least 20 minutes. Remove any wilted leaves from the green onion, rinse, pat dry, and chop with a knife. Use it to decorate the salad or make it an additional layer.
Author note
Share the recipe
