Honey is valued for its fortified and nutritional composition, and honeycomb is useful in twins. Comb honey got its name from the fact that it reaches the consumer directly in wax combs. For convenience, comb honey is cut into convenient portions. Inside wax honeycombs, honey for a long time remains in a state of flux. Sometimes it also happens that inside the honeycombs, the honey already has time to settle.

Can you eat honeycombs?

Honeycombs are not only possible, but also necessary to eat. This unique product is a source of healing substances and bring great benefits to our body. Bee honeycombs remarkably treat diseases of the respiratory system. The use of this beekeeping product has a good effect on the body, not only honey itself, but also wax, as well as zabrus. Eating honeycombs, you render charitable effect on the mucous membrane of the respiratory system and on the body as a whole.

Honeycombs are used as neutralizing agent, according to doctors, they are able to provide anti-allergic action on the human body. So feel free to eat honeycombs and be healthy. And you can also combine their use with the use of other bee products, thereby enhancing its healing effect.

Composition and useful properties of honeycomb

Distributed in trade as a weight product. The price is set for one kilogram. The high cost of comb honey is also explained by the fact that it is difficult to transport it. Comb honey is a valuable product that can lose its original appearance too quickly due to the fragility of wax combs.

Honeycombs contain bees, and others useful material. can be regarded more as a delicacy than as a healing substance. Although no one has canceled its beneficial effects on the human body. In addition, the use of comb honey will bring pleasure, especially to sweet tooth and gourmets. It turns out that honey is hidden in a natural and reliable container, which, moreover, can be chewed for the benefit of the body.

In addition, it is important in which area the honey was collected. It's no secret that honey can contain products of anthropogenic and man-made poisons. This refers to pesticides, herbicides, etc. It is better to purchase comb honey from honest and trusted sellers who can prove that the honey was collected in ecologically clean areas.

The honeycomb is also a product of bees. They are produced by insects with the help of special glands. When beekeepers pump out honey in apiaries, the used honeycombs can continue to be useful for medical purposes.

Benefits of eating comb honey

It is the wax honeycombs that give this type of honey beneficial features, they are also a key component. Scientists have discovered more than 300 different substances that make up the wax. Wax initially contains polymeric organic fatty acids. There are also complex acids and esters of alcohols. Wax contains approximately 75% complex fats and complex acids make up 15%. The rest is keto acids, hydroxy acids, minerals, paraffin hydrocarbons, plant pigments, resins, aromatic oils, cholesterol, etc.

Wax practically does not deteriorate, as it does not contain substances that break it down.

Wax, like others, bark very valuable properties: analgesic, anti-inflammatory, bactericidal, antiseptic and healing open wounds, antifungal.

With the help of honey, honeycombs are enriched with amino acids, various chemical elements, enzymes and vitamins.

Honeycombs are widely used in folk medicine. Their main benefit is that honey is supplied to the consumer in a sterile state. In addition, comb honey in combs will remain liquid for a very long time. The fact is that comb honey in natural conditions remains for a year.

1. Honeycomb is very useful for problems with the gastrointestinal tract. They begin to use it in order to normalize bowel function. In addition, honeycomb also helps the walls of blood vessels.

3. Honeycomb is strongly recommended to chew for those who have inflammatory processes in the oral cavity: caries, gum disease, stomatitis etc. For this purpose, wax can be used together with honeycomb. The benefits of comb honey are also explained by the propolis that is part of it.

4. Honey in combs is used for the purpose of prevention many diseases. With the help of comb honey, you can treat the respiratory system and affect the condition of the mucous membrane of the oral cavity, larynx and stomach.

5. To cleanse the stomach and intestines it is very helpful to chew thoroughly and then swallow small balls of wax. During chewing of wax balls, cleaning of both plaque and disinfection of the oral cavity occurs. Often, sterile comb honey is used for. It is diluted with boiled water, and dripped into the eyes. Comb honey contains a natural antibiotic that can deal with certain types of bacteria.

Comb honey is a godsend for making remedies traditional medicine. It is also used in the preparation of home cosmetics.

Why comb honey is considered very valuable

Initially, bees harvest honeycomb for their personal use. It is what insects are going to consume during the long winter. So honey in combs is the most valuable and expensive. Honeycomb honey requires a careful attitude. It is difficult to transport it, a special one is needed for its storage, and it also takes effort to pack it.

High-quality comb honey is considered to be one in which all honey cells remain sealed, and honey does not flow out of them.

Traditionally comb honey is used together with combs, wax, zabrus, flower pollen and other impurities. And all the components of honeycomb are useful on their own, but in combination they give very valuable and medicinal product . It is the composition of comb honey that explains its usefulness. But even if honeycomb honey was not recognized as healing, it would still be eaten, as it is very tasty.

Unsurpassed flavor also inherent comb honey. Since this honey contains a natural absorbent, toxins and toxic substances that have accumulated are removed from the human body. In order for wax from comb honey to get into the intestines, you need to chew such honey for a long time. Or it is recommended to eat honeycomb along with black bread. Honey comb wax is useful for colitis.

Do not overuse honeycomb

Despite the fact that wax is not digested in the human body, when it enters the intestine, it releases a lot of substances useful for this organ. Of course, when using any product, even a very useful one, you need to adhere to a reasonable measure. You can not use honeycomb in large quantities, because it can lead to indigestion and indigestion.

• "Honeycomb"
  • How to cook
  • Cake cream
  • How to prepare cream
  • Products for cream glaze:
  • How to make cream frosting
• "Honeycombs", biscuits
  • How to cook
• Honey cookies with cinnamon
  • How to cook cookies
• American biscuits
  • How to cook
• Kaleve honey
  • How to cook
• Honey cookies "Cinderella"
  • How to cook
• "Honeycombs" with cabbage and meat
  • How to cook
• "Honeycomb" with prunes

A lot of pastries are prepared using honey dough. These are gingerbread, and gingerbread, and cookies, and, of course, honey cake. You won’t surprise anyone with this now, but the chefs contrived and came up with a recipe confectionery in the shape of a honeycomb. And baking such products is not at all difficult at home, as it may seem at first glance, their preparation is quite easy. The following are recipes for Honeycomb Cake, Cabbage Meat Pie, and Honeycomb Cookies and Regular Kind.

Video: Cooking Honeycomb Cake

"Honeycomb"

Recipe. To bake such a honey cake you will need:

• half a glass of milk;
• 3.5 tbsp honey;
• a glass of sand;
• 4th tablespoon butter with top;
• 2 teaspoons of sodium bicarbonate;
• 1.5 tsp wine vinegar(better than white);
• 5 tbsp. cocoa;
• 1 egg;
• two and a half glasses wheat flour.

How to cook

Take a small bowl and pour sand, cocoa into it and mix. Then add butter, honey and milk and put it all on a quiet fire until the ingredients are completely dissolved (oil and sand should dissolve).

Soda extinguish in vinegar and add to the resulting mixture, mix everything thoroughly. Take the egg and break it into a bowl with the mixture, mix the egg quickly, not allowing it to cook. After that, you need to remove the dishes from the stove and let the mixture cool for a short time. Add flour to the warm mass and mix everything until a uniform mass. Ready dough put on the table and divide it into ten identical cakes. Roll the cakes into circles of 25 centimeters and prick them with a fork. Place the cakes on a frying pan or baking sheet and bake at a temperature of about 195 degrees for five minutes each. Let cool.

Cake cream

For the cream you will need the following products:

• 4th tablespoon wheat flour with top;
• 3 tbsp top starch;
• 2 glasses of milk;
• a third of a glass of sand;
• yolks from three eggs;
• 1 tbsp vanilla;
• 2 tbsp top oils;
• 1 cup high fat cream.

How to prepare cream

In a small bowl, heat the milk with vanilla, never bring the milk to a boil. After the appearance of foam, remove the saucepan immediately from the stove. Grind the yolks with sand and add starch with flour, mix everything thoroughly and pour in a small amount of milk. Add the yolks with flour and starch and put on a quiet fire on the stove. When the mass thickens, put oil there and put everything together. You should get a thick, uniform mass with constant stirring; cooking it is easy at home. Then you need to take it all off the heat, cover it with something on top and put it in the refrigerator to cool. With a mixer, you need to whip the cream until a strong foam and add to the chilled cream. Ready cream should be smeared with each of the 10 cakes. It is not very thick to smear, 2 and a half tablespoons of cream per cake will be enough. Put some weight on top of the cake and put the cake in the refrigerator for half an hour. And at this time you need to prepare the cream icing.

Products for cream glaze:

• half a can of boiled condensed milk;
• a quarter pack of butter;
• 1/4 cup medium fat sour cream;
• 3 tbsp hot water;
• 3 tsp gelatin powder.

How to make cream frosting

Prepare gelatin in water. To do this, it is placed for five minutes in cold water and let it soak. with a mixer, the butter is broken with condensed milk. To gelatin, with previously drained water, add water and sour cream, mix everything thoroughly. Then you need to add condensed milk here, mix well and cover the cake on top with cream icing. It freezes quickly, so you need to hurry. From above, in order to simulate honeycombs, you need to apply bubble wrap on the cake for transportation. This will turn out traced honeycombs. Put the cake for two hours in the refrigerator and decorate on top with bees made independently from improvised products. That's it, the cake is ready! It was easy to make at home.

Video: How to cook honeycomb cakes

"Honeycombs", biscuits

Recipe. This cookie will continue the theme of honey confectionery. It's pretty easy to bake. It will require the following products:

• 3 eggs;
• 1 tbsp vodka;
• half a teaspoon of sodium bicarbonate;
• 1 kilogram of flour;
• 1 glass of honey;
• half a glass of sand;
• half a liter of sunflower oil.

How to cook

Beat the eggs with a mixer until a strong foam is formed and add vodka and soda there. Add the resulting mass to the flour and knead a good hard dough. Divide it into two cakes, take one cake and cut it into thin flagella. The flagella will then swell in the oil, so you need to cut very thinly. The cut resulting noodles must be fried in hot oil until brownish. Put everything on a large plate. Heat honey on the stove until a liquid mass is obtained. Add sand there and pour fried sticks with honey. Stir and let the honey cool. So we got "Honeycombs", favorite cookie at home.

Honey cookies with cinnamon

Recipe. To make this cookie you will need the following ingredients:

• 1 kilogram of flour;
• 6 tbsp. walnut;
• 2 tbsp vodka;
• sugar syrup;
• honey syrup.

How to cook cookies

Make a hole in the flour and add vegetable oil, stir and pour in vodka. Prepare sugar syrup to taste and pour it into the flour. Knead the dough and roll it out with a layer of 5 millimeters, cut into circles and squares, make a hole with a fork in them.

Cookies need to be deep-fried until golden brown. Cookies you need to dip in honey syrup and sprinkle with walnuts on top.

American biscuits

Recipe. For him you need:

• 1 kilogram of flour;
• 750 g of buckwheat honey;
• 150 g of almonds;
• 2 lemons;
• 2 eggs;
• 2-a g of yeast;
• spices to taste.

How to cook

To prepare cookies, you need to boil honey and add all the products to the chilled one, knead the dough. Place it on a work surface and roll out a layer wide enough for cookies. Then grease with whites whipped with sand and place in the oven.

Kaleve honey

Another great honey cookie recipe. It needs the following products:

• half a kilo of flour;
• 5 eggs;
• a quarter glass of milk;
• 450 g honey;
• 50 g sand;
• half a kilo of melted butter.

How to cook

Knead the dough from milk, eggs and flour, having previously beaten milk with eggs with a mixer. Roll out the cake to a width of 5 millimeters and make strips of about 5 centimeters in length out of it. Fry cookies in melted butter and put in a bowl to drain.

Heat honey to a boil along with sand and let it boil until the sand is completely dissolved over low heat. Pour the finished cookies with honey and until it has cooled down, stir.

Honey cookies "Cinderella"

Recipe. To make this cookie you need the following ingredients:

• 350 g flour;
• 125 g of sand;
• 1 egg;
• a little soda on the tip of a knife;
• 155 g honey;
• cloves and cinnamon for the eye.

How to cook

Mix all the above products and pour heated honey into it. Knead the dough and roll it out to a width of 5 millimeters. Cut out rhombuses, triangles, circles and squares from the dough. All this is baked in the oven at a temperature of 220 degrees.

Video: Cooking Honeycomb Cake

"Honeycombs" with cabbage and meat

Recipe. To bake a pie with meat and cabbage, you will need the following products:

For test:

• 350 ml of warmed water, the cake should not be dry;
• yeast;
• 3 tbsp mayonnaise;
• 3 eggs;
• One and a half tablespoons sand;
• 1 teaspoon of sodium bicarbonate;
• 850 g flour;
• 2 tbsp vegetable oil;
• 1 teaspoon of salt.

For filling:

• 200 g minced meat;
• 450 g sauerkraut;
• 2 medium carrots;
• 6 tablespoons of vegetable oil;
• 1 bulb of medium size;
• 1 teaspoon of sand;
• half a teaspoon of salt.

How to cook

Such a pie requires experience in cooking. Dilute the yeast in water and add a teaspoon of sand there. Wait until foam appears. In a suitable bowl, mix warm water, mayonnaise, sodium bicarbonate, eggs, salt and sand. Pour in the yeast here. Add flour and knead the dough. The dough should be soft. The pie will be very tasty. At the very end, pour vegetable oil into the dough and mix. Let the dough rise for an hour and a half.

During this time, you can prepare the filling for the pie. Minced meat needs to be slightly fried and salted. Post it there sauerkraut, grated carrots, onions and sugar. Fry it all for a quarter of an hour and let the pie cool.

Roll out the dough on a floured work surface to a width of 0.5 cm. Make circles out of it with a glass, in which you need to put the filling. Blind like dumplings, but do not close the top. The cake will look original. Put the honeycombs into the baking pan starting from the middle of the pan. Bake at 190 degrees for about an hour. The cake turns out very tasty and high-calorie.

"Honeycomb" with prunes

The original recipe for honey cake with prunes. It will require:

• 3 eggs;
• half a glass of sand;
• half a glass of honey;
• a quarter of a pack of butter;
• soda to taste;
• flour 350 g;
• prunes, walnuts, condensed milk - to taste.

Beat eggs with sand with a mixer, add oil, sodium bicarbonate there and mix everything thoroughly. Put the resulting mass into a saucepan and put to bask on water bath for 25 minutes. Then remove from the stove and add flour. To prepare a cake with prunes, knead a homogeneous dough, roll it out and divide it into 21 parts. Cake "Honeycombs" will turn out to be very intricate.

At the same time, boil the prunes and chop the nuts in a blender. Roll out the parts made for the cake with prunes into oblong strips and put prunes with nuts there. Previously, part of the dough must be greased with condensed milk. Put the finished honeycombs in a pan and bake in the oven at a temperature of 225 degrees. The cake with prunes obtained in this way at home is very tasty. At the end, you need to put the tubes in a pyramid on a plate and pour glaze on top.

Categories

COMPOUND

THE FOUNDATION:

8 art. tablespoons (113 gr.) cold butter
1/4 cup (50 gr.) sugar
1.5 cups flour without a slide (200 gr.)
1/8 tsp salt
1 egg

APRICOT FILLING AND GLAZE:

3/4 cup (255g) apricot jam

CREAM FILLING:

4 yolks
1 protein
2 1/4 tsp gelatin (7 gr., 0.25 oz)
a pinch of salt
1/3 cup honey (115 gr.)
1 glass of milk
3/4 cup heavy cream
1/8 tsp cream of tartar

CHOCOLATE BEES:

3 oz (85g) bittersweet chocolate
1/3 cup cream
2 tsp honey
1 ounce white chocolate
16 thin slices of almonds

The foundation:
Mix dry ingredients, add oil, chop with a knife until a crumbly mass is formed.
Add egg, knead the dough.
You can do all this in the processor. It is important not to overmix with kneading, otherwise the dough will not be fluffy.
Form the dough into a disc shape, put in the refrigerator for 30 minutes or in the freezer for 10 minutes.
Roll out, put in a mold, bake for 5 minutes at 425 F (218 C), then at 375 F (190 C) for 15-20 minutes, until cooked through.
If it starts bubbling, pierce the dough with a fork.
Cool down.

Apricot filling and frosting:
In processor, puree 3/4 cup (255 gr.) apricot jam.
Pour 1/3 of the puree for the filling.
Boil the rest of the mass in a small saucepan or in the microwave for 2-3 minutes, until the mass becomes thick and begins to bubble.
Strain.
You should have 1/3 cup frosting and approx. 1 st. thick spoons.
Spread thickening evenly on the base.

cream filling:
In a saucepan, mix the yolks, gelatin, salt and honey.
Boil milk separately.
Stir a few tablespoons of milk into the egg mixture.
Gradually add all the milk.
While stirring constantly, heat to a temperature just below boiling (170-180 F = 176-182 C), do not bring to a boil.
Strain. Cool down. The mass should be homogeneous, without lumps.

Whip the cream into a soft foam.
Beat the protein, adding cream of tartar.
Carefully fold in the egg white, then the cream, then the 1/3 cup of apricot jam that we poured out at the beginning. Pour the mixture onto the base.
To achieve the honeycomb effect, bubble wrap is needed, used when transporting fragile items.
A piece of film must be washed, cut to the size of the cake and placed on the surface of the cake with bubbles down, pressing lightly.
Put in the freezer for 3 hours. After removing from the freezer, carefully remove the film, apply the filtered 1/3 cup of glaze to the surface.
Defrost in the refrigerator for at least 1 hour. (It sat on my desk for a couple of hours).
Decorate with chocolate bees.

Chocolate bees:
Grind dark chocolate in processor.
Bring cream and honey to a boil.
Pour into chocolate in a thin stream with the processor turned on.
Using a syringe with nozzle No. 12, squeeze out 8 bees (head, body).
Apply stripes with melted white chocolate.
Stick almonds in the form of wings into the body.
(I have from this amount chocolate cream It turned out three times more bees).

Honeycomb pie is a traditional Malaysian dessert. This is a juicy air cake on biscuit base, with an incredibly seductive taste and texture that instantly attracts everyone's attention. Due to its color and caramel-like flavor, it is also known as "caramel cake" in some parts of the world.

The crumb of each honeycomb pie is unique and unrepeatable. Without any effort or intervention from the chef during the baking process, an intricate pattern appears on the dough. Sometimes it resembles a tree crown or a sponge made up of a million bubbles, but more often the pattern resembles a honeycomb - hence the name of the cake.

I confess that from the moment I saw this cake, I had no peace - I was eager to cook it as soon as possible and taste it. And the taste turned out to be no less memorable than the appearance - rich, caramel-taffy, with hints of coffee. An absolutely enchanting combination!

Honeycomb pie turns out to be moderately sweet, incredibly juicy, with an airy porous texture that you want to consider. And once you taste a piece, you can't stop eating it! Try it!

Prepare the ingredients according to the list.

Place the container of sugar on a small fire and melt it. Swirl the pot if necessary to speed up the process and ensure even heating.

When the sugar has turned into a golden syrup, simmer for a few more minutes until the syrup is a deep caramel golden color.

Pour water into the container with caramel. The mixture will sizzle and bubble, so add water carefully.

Bring the mixture to a boil over low heat and simmer for a few minutes, stirring occasionally, until the caramel is completely dissolved in the water.

Turn off the fire and add butter. Stir the syrup to dissolve the oil and refrigerate the mixture. I, in order to speed up the process, pour the syrup into another container and take it out to a cool room.

While the syrup is cooling, prepare the dough. Measure the condensed milk into a container. It is not very convenient to measure thick condensed milk in milliliters - I add by eye, 2/3 of the can.

Add egg and beat with a mixer until smooth. Gradually, adding one at a time, stir in the remaining 5 eggs into the mixture.

Mix flour with baking powder. Sift and add to liquid ingredients.

Add chilled caramel syrup and mix well. My syrup did not have time to cool completely and was still warm.

The dough will be quite liquid. To get a smoother texture and remove tiny lumps of flour if there are any, strain the dough. Leave the dough for 5 minutes to release excess air bubbles.

Grease a baking dish with butter and pour in the batter. I additionally line the form with baking paper. Fill the form halfway, leaving free space for the cake to grow.

Turn on the bottom heat and preheat the oven to 180 degrees. Place the pie in the bottom third of the oven and bake for 55-65 minutes. Do not use the convection mode or other optional features.

Check the readiness of the cake with a wooden stick. The cake is very wet, and the stick, of course, will not come out completely dry, but if there are no pieces of dough on it, it's ready!

Refrigerate the pie. I leave the cake for 10 minutes in the switched off oven. Then for another 10-15 minutes - in the oven with the door open, and then I take it out to the cold.

Ideally, the cake is best made ahead of time, allowed to cool completely, and steeped overnight, but who has the willpower to do that?!

Remove the cake from the mold, cut into portions and enjoy!

Malaysian honeycomb pie is ready! Bon Appetit!

Canned fish salads appeared in domestic cuisine in the early 60s. At that time, products began to gradually disappear from stores, including canned food from sea ​​fish. Canned salmon, pink salmon, saury became scarce. Then the famous Mimosa salad and other dishes appeared, the central chord of which was canned fish. Each housewife prudently hid a jar of fish delicacy in order to make a small culinary miracle out of a small piece of seafood on the occasion of a holiday or a significant event.

Canned fish in salads are combined with products that seem impossible to go together - rice, eggs, apples, cucumbers, onions. But, oddly enough, at the junction of the incompatible, new ones arose, original salads. Many of them are still decorated festive table in many Russian houses.

Canned salad is prepared quickly. From inexpensive and affordable ingredients, salads are beautiful, juicy and very tasty. You can diversify the salad, supplement the recipe with your favorite products, experiment. We will tell you how to cook a salad of canned fish according to recipes that have become classics, and also advise how to improve the dish.

Photo classic salad mimosa with canned fish

The basic mimosa salad recipe consists of a minimum set of ingredients - eggs, onions, carrots and fish. It is better to use canned red fish (salmon, pink salmon), but saury or mackerel are also suitable. You can take fish canned in own juice or blanched in oil. In the latter case, the salad will be juicier and more tender.

Ingredients for the recipe:

• canned fish 2 banks
• eggs 4 pcs.
• carrots 2 pcs.
• onion 1 pc.
• mayonnaise 200 ml.
• salt, black pepper taste

Cooking method:

1. Boil carrots and hard boiled eggs. Cool down.
2. Peel the onion and chop finely. Fill with boiling water. Let stand for half a minute, fold in a colander, rinse under running cold water.
3. Peel the eggs, separate the whites from the yolks, grate them into separate containers. Clear boiled carrots, also grate into a separate bowl.
4. Drain liquid from canned fish. Mash the fish with a fork. You can remove the spinal bones if they are hard.
5. Assemble the salad. To do this, lay out the products in layers on a dish with a flat bottom in the following sequence: fish, onions, egg whites, carrots, egg yolks. Coat each layer with mayonnaise. A layer of carrots can be salted and seasoned with black pepper.
6. It is best to let the salad rest for a few hours before serving in a cold place, but you can also serve immediately after cooking.

Photo quick salad with rice and canned fish

Delicious and hearty salad is obtained from canned fish and rice. Cucumber adds juiciness and freshness to the dish if fresh cucumbers are used. fish, rice, green pea, as well as eggs are perfectly combined, perfectly satisfy the feeling of hunger. In addition, the salad is not as greasy as mimosa, since only one of the layers is smeared with mayonnaise.

Ingredients for the recipe:

• canned salmon 2 banks
• boiled rice 2 cups
• boiled eggs 3 pcs.
• green pea½ can (200 g)
• mayonnaise 50 g.
• fresh cucumber 1 pc.
• green onion 100 g.
• lettuce leaves 3-4 pcs.

How to prepare a salad with rice and canned fish:

1. Mash canned salmon with a fork. Cucumber cut into strips. Peel boiled eggs, grate. Mix boiled rice, eggs and mayonnaise. Finely chop the green onion feathers.
2. Arrange lettuce leaves on a platter. Put the canned salmon in the first layer. Next, cucumbers and a layer of green onions. Spread rice mixed with eggs and mayonnaise on top. The last layer is green peas.
3. Let the salad sit for 30 minutes. Serve to the table.

Photo of canned fish salad with egg and cheese

Another interesting salad from canned fish. Pickled onions and hard cheese add piquancy to it. If you boil rice and eggs the day before, the salad according to this recipe is cooked in 20 minutes.

Ingredients for the recipe:

• sardines or saury 1 can
• onion 1 pc.
• eggs 3 pcs.
• hard cheese 100 g.
• boiled rice 2 cups
• mayonnaise 50 g.
• vinegar 3 tbsp. spoons
• salt, pepper to taste

Cooking method:

1. Place canned food in a bowl and mash with a fork along with juice and oil. Peel the eggs, cut into large cubes. Grate hard cheese on a coarse grater. Place the boiled rice in the same bowl.
2. Peel the onion, chop finely. Pour the onion with a mixture of water and vinegar, mixed in equal proportions. Let it brew for 20 minutes. Drain the onion in a colander. Let the marinade drain. Add pickled onions to the rest of the products.
3. Season the salad with mayonnaise. Stir to distribute the ingredients evenly. Salt and pepper to taste. If you used canned food in oil, you can reduce the amount of mayonnaise or make a salad without mayonnaise. Salad due to oil and so it will turn out juicy.
4. You can add chopped greens to the salad - dill or parsley.

Photo of puff salad with canned fish

This recipe will appeal to those who love sprats and salads with sharp, contrasting, bright flavors. Pickled cucumbers and onions add spice to the dish, and rye croutons add spice.

Ingredients for the recipe:

• sprats 1 bank
• boiled eggs 2 pcs.
• onion ½ pc.
• pickled cucumber 2 pcs.
• seafood flavored croutons 40 g.
• mayonnaise 100 g

How to prepare puff salad with canned fish:

1. Remove the sprats from the jar and mash with a fork. Peel the eggs, divide into yolks and whites, grate into different saucers. Cut the pickled cucumber into small cubes. Peel the onion and chop finely.
2. Put the sprats on the dish, grease the layer with mayonnaise. Next add the egg whites. Then a layer of pickles and crackers. Grease again with mayonnaise. Then lay out the onion, again mayonnaise. Sprinkle the top with grated boiled egg yolk.
3. Let the salad brew for at least 30 minutes so that the croutons are slightly saturated with mayonnaise. Salad ready.

Canned fish salads are very popular because they are extremely easy to prepare. Even a schoolboy can make them. Nevertheless, in this simple matter there are subtleties that help to add variety to the dish, ennoble the taste, and give unique notes. Learn how to make canned fish salad even tastier and more interesting:

• It is better to use canned fish for salads from noble varieties of fish cooked in their own juice - trout, salmon, salmon, pink salmon. Such salads are most similar to boiled fish dishes.
• To make the salad tender, remove the spinal bones. They become soft during the canning process, but are still tougher than fish fillets.
• Instead of mayonnaise, you can use the oil in which the fish was canned to dress salads.
• Give preference to light mayonnaises specially designed for dressing fish dishes. Or use a mixture of mayonnaise and sour cream in equal proportions. The taste of the salad will be more tender.
• You can make the taste of saury and sardine salad softer by rubbing frozen butter on a layer of fish.
• Canned fish are combined with fresh or pickled cucumber, green apple, green onions, with dill and parsley.
• To give the salad more nutrition, make one of the layers of boiled rice or potatoes. Before putting rice or potatoes in a salad, mix them with oil, canned juice or mayonnaise.
• Salt in canned fish salads should be used sparingly. Many generally prepare a salad without salt. Salt in products is enough to create harmonious flavor combinations.