Welcome to the kitchen! Today, we’re going to create a delightful Fish and Egg Salad with Pickled Onions. This dish is perfect for any occasion, whether it’s a light lunch, a picnic, or even a special family gathering. Combining the rich flavors of canned fish, the creaminess of boiled eggs, and the zing of pickled onions, this salad is not only tasty but also nutritious. With a balance of proteins and fresh vegetables, it’s a satisfying meal option that can be served on its own or as a side dish. Let’s dive into the recipe and get cooking!
Full Recipe:
Ingredients
For the Salad:
- Carrots: 2-3 medium-sized, grated
- Salt: to taste
- Black Pepper: to taste
- Canned Fish: 1 can (choose from mackerel, sardines, or tuna)
- Eggs: 5 large, hard-boiled
For the Pickled Onions:
- Red Onion: 1 medium, thinly sliced
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
- Vinegar: 4 tablespoons (white or apple cider vinegar)
- Water: 100 grams (approximately ½ cup)
For the Dressing:
- Mayonnaise: to taste (about ½ to 1 cup)
- Green Onion: for garnish, finely chopped
- Egg Yolk: for garnish, crumbled or halved
How to Make Fish and Egg Salad with Pickled Onions
Step 1: Prepare the Pickled Onions
- Slice the Onion: Start by thinly slicing the red onion. The thinner you slice, the quicker they will pickle.
- Make the Pickling Liquid: In a small bowl, mix together the sliced onion, sugar, salt, vinegar, and water. Stir until the sugar and salt are dissolved.
- Pickle the Onions: Place the sliced onion in a jar or a bowl and pour the pickling liquid over it. Let it sit for at least 30 minutes to an hour. The longer the onions sit, the more flavorful they will become.
Step 2: Prepare the Salad Ingredients
- Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium heat. Once boiling, reduce the heat and let them simmer for 10-12 minutes. After cooking, transfer the eggs to an ice bath to cool quickly. This makes peeling easier.
- Grate the Carrots: While the eggs are cooling, grate the carrots using a box grater or food processor.
- Open the Canned Fish: Once the eggs are cool enough to handle, peel them and chop them roughly. Open the canned fish, drain the liquid, and flake the fish with a fork.
Step 3: Combine the Ingredients
- Mix the Base Ingredients: In a large mixing bowl, combine the grated carrots, flaked fish, and chopped hard-boiled eggs.
- Season: Add salt and black pepper to taste. Mix gently to avoid breaking the eggs too much.
Step 4: Add the Dressing
- Add Mayonnaise: Start with about ½ cup of mayonnaise and mix it into the salad until well combined. Adjust the amount based on your desired creaminess.
- Taste and Adjust: Taste the salad and adjust the seasoning if necessary. You can add more salt, pepper, or mayonnaise according to your preference.
Step 5: Serve
- Plate the Salad: Transfer the salad to a serving dish or individual plates.
- Garnish: Top with pickled onions, sprinkle with chopped green onions, and add crumbled or halved egg yolks for decoration.
- Enjoy: Serve immediately or chill in the refrigerator for 30 minutes for the flavors to meld.
Nutrition Facts (Per Serving)
- Calories: Approximately 300 kcal
- Total Fat: 20 g
- Saturated Fat: 4 g
- Cholesterol: 160 mg
- Sodium: 500 mg
- Total Carbohydrates: 15 g
- Dietary Fiber: 2 g
- Sugars: 2 g
- Protein: 15 g
- Vitamin A: 150% DV
- Vitamin C: 5% DV
- Calcium: 4% DV
- Iron: 10% DV
(Note: Nutrition values are approximate and can vary based on specific brands and measurements used.)
Frequently Asked Questions (FAQs)
Q1: Can I use fresh fish instead of canned fish?
Absolutely! You can cook fresh fish and flake it into the salad. Just ensure it’s fully cooked and seasoned.
Q2: What can I substitute for mayonnaise?
You can use Greek yogurt or a combination of Greek yogurt and mayonnaise for a healthier dressing.
Q3: How long can I store the salad?
The salad can be stored in an airtight container in the refrigerator for up to 3 days. However, the pickled onions can lose their crunch over time.
Q4: Can I add other vegetables to the salad?
Certainly! Feel free to add diced cucumbers, bell peppers, or any other vegetables you enjoy.
Tips for the Perfect Fish and Egg Salad
- Adjusting Seasoning: Always taste your salad after mixing in the mayonnaise and adjust the seasoning as needed. The flavors can change once the mayonnaise is added.
- Pickling Time: For a deeper flavor, allow the onions to pickle overnight. This will intensify their taste and sweetness.
- Serving Suggestions: This salad pairs well with crusty bread, crackers, or can be served in lettuce wraps for a fresh twist.
- Make it Ahead: Preparing the salad a few hours before serving can enhance the flavors as they meld together.
Storage Tips
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the pickled onions separate if possible, to maintain their crunch.
- Freezing: It’s not recommended to freeze this salad as the texture of the eggs and vegetables can change after thawing.
- Transporting: If you’re taking this salad to a picnic or gathering, pack the dressing separately and mix it in just before serving to keep everything fresh.
Conclusion
This Fish and Egg Salad with Pickled Onions is a delicious and versatile dish that’s perfect for any meal. Whether you’re looking for a hearty lunch, a light dinner, or a crowd-pleasing dish for a gathering, this salad ticks all the boxes. With its balance of flavors, textures, and colors, it not only looks appealing but also satisfies your hunger and taste buds. So gather your ingredients, follow these simple steps, and enjoy a healthy, homemade salad that everyone will love! Happy cooking!