Canned fish salad with eggs and onions

Canned sardine salad with eggs, onions and an original dressing of yogurt, mustard and spices turns out to be hearty and slightly piquant in taste. This salad can be served in a salad bowl, or if you want a more ceremonial serving, you can use the culinary ring.

Ingredients

• Canned sardine in oil (or mackerel, herring, tuna) - 1 can (240 g)
• Red onion - 1 pc. (60 g)
• Green onion - 2-3 feathers
• Eggs - 4 pcs.
• Greek yogurt or sour cream - 3 tbsp spoons
• Dijon mustard - 1 tsp
• Ground hot pepper - 1 pinch
• Smoked paprika ground - 1/3 tsp
• Salt - 1 pinch (to taste)
• Ground pepper mixture - 1 pinch
• Salad leaves for serving - several pieces

Directions

1. Prepare all ingredients.
2. Peel the onions.
3. Sardine can be replaced with almost any canned fish - mackerel, herring, tuna.
4. Boil the eggs hard-boiled for 8-10 minutes in boiling water, then cool in cold water and remove the shells.
5. Cut prepared eggs into strips.
6. Drain the canned fish and remove the bones and fins. Mash the fish lightly with a fork.
7. Cut the red onion into small cubes. Some onions can be sliced ​​and set aside to garnish the salad.
8. Finely chop the green onion with a knife. Set aside some green onions for decoration.
9. Combine eggs, fish, two types of onions in a deep bowl or plate.
10. Stir the salad.
11. For dressing, combine unsweetened Greek yogurt (can be substituted for low-fat sour cream) with smoked paprika, hot pepper, salt, a mixture of peppers and mustard.
12. Add the resulting dressing to the salad.
13. Toss the salad with the dressing. Before serving, the salad can be additionally chilled in the refrigerator for 15-20 minutes.
14. For serving in portions, place a leaf of lettuce on a plate, place the culinary ring on it and spoon the salad into it.
15. Carefully remove the ring and garnish the salad with red onion rings and green onions.
16. Canned fish salad with eggs and onions is ready, can be served.
17. Pleasant fishy taste with light peppercorn - tasty, fast, simple!