The easiest and fastest homemade salad of canned fish and eggs. This is a versatile option with a very convenient consistency that resembles a pate. Therefore, it can be safely spread on bread or served in small tartlets.
Ingredients
- Canned fish - 2 banks
- Chicken eggs - 3 pieces
- Onion - 1 piece
- Garlic - 2 cloves
- Ground black pepper - 2 pinches
- Mayonnaise - 2 tbsp.l.
- Dijon mustard - 2 tsp.
Step-by-step cooking recipe
Boil hard-boiled eggs and grate on a coarse grater.
Finely chop the onion and garlic, mash the canned food with a fork and mix.
Add pepper, Dijon mustard and mayonnaise, and mix the salad again.
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