Hot smoked pink salmon as a main dish and in salad

Cooking methods

Like any other fish, a great variety of different dishes can be prepared from pink salmon. Very small ones are allowed on the ear; a large one is also suitable for these purposes, but it is a pity to transfer a valuable product simply to “soup”. Pink salmon can be fried, baked, or salted. It is not recommended to dry it, but in its salted and dried form it is simply excellent.

There is also a difference from most other types of fish. Pink salmon salad is very tasty. Moreover, fish for it can be prepared in almost any way. And if the same herring is not combined with too many salad ingredients, then pink salmon provides a wide selection of “accompanying” elements.

Preparation

Due to its ease of preparation and maximum usefulness, pink salmon is currently the most purchased salmon fish throughout the world. It is smoked, salted, pickled, boiled, fried and baked, and also added to salads, rolls and other dishes. Many people are interested in whether hot smoked pink salmon loses its beneficial properties. When properly prepared, any fish remains as healthy as possible.

For example, baked pink salmon with lemon and rice can be served as a main dish for any holiday. And how tasty and aromatic snacks you can make from salted pink salmon!

It is also original to invite friends for grilled salmon steaks, garnishing all this splendor with vegetables.

Preparatory stage

If you decide to prepare a salad from boiled pink salmon, the fish must be properly prepared for consumption. First of all, the washed and gutted carcass is immersed only in cold water. It cooks from 10 minutes to a quarter of an hour after the contents of the pan boil, depending on the size. Fish is salted only when the water is already boiling. When cooking, you can add bay leaf, onion (preferably a whole onion), celery and carrots - this will make the pink salmon fragrant and eliminate the fishy smell.

If you prefer to use a multi- or double boiler for preparatory work, select the “Steam” mode and a duration of 20 minutes. The entire pink salmon is placed into the apparatus.

Properties and composition of smoked fish

Pink salmon is a valuable product that contains large amounts of iodine, iron and phosphorus.
Meat also contains a lot of unsaturated fatty acids and vitamins. The pulp is considered very nutritious due to its high protein content and at the same time it is low in calories. Regular consumption of pink salmon has a positive effect on the functioning of the immune, endocrine and nervous systems. If you do not overuse fish, your gastrointestinal tract will gradually begin to work better.

Calorie content

100 grams of finished smoked meats contain no more than 150 kcal.

Salads with boiled fish

The first is designed for 250 g of fish base. This pink salmon salad will include 2 potatoes, 1 tomato, 2 lettuce leaves, salt and lemon juice. The fish is cut into fairly large pieces, boiled potatoes (cooked the way you like - you can peel them, you can “in their uniforms”) - into circles, tomatoes - into slices, also not small. Everything is laid out on lettuce leaves, sprinkled with lemon juice - and on the table.

The second pink salmon salad includes 150 g of boiled fish. It also includes potatoes (1 pc.), tomato (1 pc.) and lettuce. Add pickled cucumber and vegetable oil (naturally, olive oil is better). Potatoes for this option are cut into cubes and must be boiled in their skins. The cucumber is cut quite finely. The tomato should also be cut into cubes, not slices. All ingredients are again laid out on lettuce leaves, sprinkled with lemon and oil.

Smoked pink salmon

This fish is usually hot smoked and is used in most appetizers. However, pink salmon salad has a very delicate taste, so try preparing it.

In addition to the fish itself, the dish includes pickled cucumbers (can be pickled, but the taste of vinegar slightly spoils the final result), egg and mayonnaise. It is recommended to place the finished dish again on lettuce leaves, but this is not necessary. This pink salmon salad is not salted. Moreover, it goes best with the same lightly salted side dishes, such as mashed potatoes.

The fish is cut: the bones are removed, and the carcass itself is cut. If you wish, you can simply tear it with your hands. Cucumbers are grated on a coarse grater or cut into strips. Boiled eggs are also crushed. In a deep bowl, mix everything that goes into the pink salmon, including mayonnaise, and press down tightly. In this form, the dish should be infused for half an hour in the refrigerator.

Do you want beauty and love green salad? Place the leaves on a flat plate and invert the bowl onto them to form a neat mound. If you don’t want salad, let it be the same mound, but on clean dishes. On top of the pink salmon salad you can decorate it with olives, cucumber slices, herbs - whatever comes to hand and goes with the fish.

An unusual option with pickled onions

You will get a very spicy salad if you add boiled potatoes and carrots, fresh tomatoes to smoked pink salmon and season with mayonnaise and vegetable oil. It adds zest to it. If it is small, then you don’t even need to cut it. All other ingredients are finely chopped, mixed, and salted (just be careful, the onion adds some saltiness to the salad). The dish is seasoned and put in the refrigerator: this salad is eaten chilled.

We have all long been accustomed to salted and pickled cucumbers in appetizers. However, pickled onions give a completely different aftertaste and highlight the fishy notes in the salad very well.

Salted pink salmon

Salted fish is also suitable for preparing snacks. A very unusual salad with salted pink salmon and avocado. It also includes fresh tomatoes, parsley, onions (regular, onions or lettuce - either white or red), salt, ground pepper, vegetable oil (remember: olive is preferable) and the same lettuce leaves.

The skin is removed from the fish fillet, the bones are removed, and the meat is cut into small cubes. The tomatoes are scalded—the skins are easy to remove—and cut in the same way. The pit is removed from the avocado, the vegetable is peeled and cut (in the same cubes). But the onion is cut into thin, transparent half rings. Finely chopped parsley is mixed with everything else, salt and pepper are added. Further - traditionally. That is, everything is laid out on green salad leaves, plus lemon juice and oil. For beauty, lemon mugs and olives are placed on top.

Marinades

To prepare delicious smoked meats using the hot smoke treatment method, it is worth making a tasty marinade. There are quite a lot of recipes that will allow you to make real delicacies at home. It is worth preparing in advance all the components that may be needed during smoking.

Spicy marinade

To prepare aromatic hot smoked pink salmon, which can surprise every person and become a real table decoration, you can use a spicy marinade.

To do this, you should take half a liter of water, a tablespoon of salt, a couple of bay leaves, half a teaspoon of white, red and allspice, half a teaspoon of sugar. Also added to the marinade are your favorite herbs to taste, a teaspoon of cinnamon and 125 milliliters of citrus juice.

Pink salmon is pre-watered with lemon, lime, orange or grapefruit juice. Add all prepared ingredients to boiling water and mix thoroughly. The marinade is cooked over low heat for half an hour. The resulting mixture must be cooled to room temperature, pour over the prepared carcasses and leave to marinate for 14 hours.

Wine marinade

To prepare such an exquisite marinade, you should take a liter of water and 100 milliliters of wine, lemon juice, 50 milliliters of soy sauce, 50 grams of sugar and salt. Garlic and a mixture of peppers to taste must be added to the marinade. Water with sugar is brought to a boil, salt is poured into it. When the marinade has cooled completely, you need to add all the other ingredients. The prepared fish is poured with marinade and left to infuse for ten hours in a cool place.

Honey marinade

Prepare half a glass of vegetable oil, a quarter glass of liquid honey and lemon juice, a teaspoon of salt, a few cloves of garlic, your favorite fresh herbs, spices and herbs. All components are thoroughly mixed. The resulting mixture is poured over pink salmon and left to marinate for eight hours.

After this, the carcasses are hung by the tail in the fresh air for several hours. This time is enough for them to dry out a little.

"Shuba", but not with herring

Very similar components, but there are also differences. Of course, salted pink salmon is placed at the bottom of the container; if desired, you can sprinkle it with lemon juice. Boiled or baked beets are rubbed on top. It is lubricated with mayonnaise. But then there is an unexpected nuance: sour or sweet and sour apples are rubbed without skin. Place slices of pickled cucumber on top. This entire structure should be soaked, so you can eat it in about an hour. When preparing this salad with salted pink salmon, compact all layers except the cucumber layer.

This is such a varied, healthy and tasty pink salmon! Health and bon appetit!

1. Boil potatoes and carrots in salted water. Cool under running cold water (for better cleaning).

Peel and cut into cubes.

2. Cut the pink salmon into fillets and cut into cubes.

3. Cut the cucumber and onion into cubes.

4. Finely chop the dill.

5. Mix potatoes, carrots, cucumber, onion in a salad bowl - add salt and mix. Add pink salmon and greens, season with mayonnaise, mix again.

Garnish with dill.

Preparing salad with smoked pink salmon:

Boil the carrots and potatoes. Clean the pink salmon.

Select all bones. Cut into small pieces.

Cut the onion into thin quarter rings and fry in vegetable oil until the color changes. At the same time, make sure that the onion does not burn.

Grate the eggs on a medium or coarse grater. Cut the boiled carrots into small cubes.

Potatoes, cut in the same way as carrots. Place all ingredients in one mixing cup. Season with mayonnaise and mix thoroughly.

The salad has a fairly thick consistency. Thanks to pink salmon, this salad does not need salt.

Let it brew for several hours, after which you can serve.

SALAD WITH PINK BUSH AND VEGETABLES

500 g pink salmon fillet, 1 beet, 2 apples, 2 pickles, 0.5 cups of mayonnaise sauce. salt - to taste. Green onions, dill - as needed.

Preparing the salad. Boil pink salmon in salted water until tender, then cut into small pieces. Pour pink salmon slices into a salad bowl.

Boil beets until soft, cut into cubes. Cut the cucumbers into slices.

Peel, core, and grate apples for salad. Place chopped vegetables and apples in a bowl with pink salmon.

Add salt to the salad ingredients and mix gently.

Before serving, season the vegetable salad with pink salmon with mayonnaise sauce and garnish with chopped parsley and dill.

SALAD WITH SMOKED PINK BUCKLE AND GREEN ONIONS

Composition of fish salad. 300 g of hot smoked pink salmon, 4 potato tubers, 2 pickled cucumbers, 100 g of horseradish, 0.5 cups of mayonnaise, 1 tbsp. spoon of 3% vinegar, 1 bunch of green onions, parsley - as needed.

Preparing the salad. Remove bones from smoked pink salmon. Chop the pink salmon pulp and pour into a dish.

Cut boiled potatoes and cucumbers into slices. Pour vegetables into a bowl with pink salmon.

Soak the horseradish for 3 hours, finely grate it and pour it into a bowl with vegetables and fish.

Cut the onion into rings.

Season the salad with pink salmon and vegetables with vinegar and mayonnaise and mix.

Before serving, sprinkle the fish and vegetable salad with smoked pink salmon with onions and parsley leaves.

SALAD WITH PINK BUSH AND VEGETABLES

Salad components. 400 g pink salmon fillet, 3 potato tubers, 2 red tomatoes, 2 fresh cucumbers, 150 g cauliflower, 0.5 cups of canned green peas, 1 cup of mayonnaise. Spices, pepper, salt - to taste.

Lettuce leaves - as needed.

Preparing the salad Boil pink salmon in salted water with spices, cut the pink salmon pulp into slices.

Boil cabbage and potatoes and chop finely.

Cut cucumbers into salad into cubes, tomatoes into slices.

Place the vegetables in one bowl, add salt, sprinkle with pepper, season with mayonnaise, mix the salad, place in a heap in a salad bowl.

Scatter green peas over the salad, place slices of pink salmon on it, cover the fish with chopped green lettuce leaves.

Let the pink salmon salad sit for a couple of hours in a cool place and serve.

SALAD WITH PINK CASH IN OMLETTE

Products for salad. 300 g pink salmon fillet, 2 potato tubers, 1 pickled cucumber, 150 g mayonnaise sauce. 0.5 bunch of green onions and parsley. Salt - to taste.

For the omelet: 3 eggs, 150 ml milk, 1 tbsp. spoon of flour, 1 tbsp. a spoonful of butter, salt to taste.

Preparing the salad. Boil the pink salmon, cut the pink salmon meat into slices for the salad.

Boiled potatoes in their jackets, cut the cucumber into cubes.

Pour vegetables into a bowl with pink salmon, add salt, pour 100 g of mayonnaise sauce over the salad, stir.

Bake an omelet in butter in the form of a large pancake. Pour the salad prepared with vegetables and pink salmon into it and wrap it in an envelope.

Pour the remaining mayonnaise sauce over the dish and sprinkle with finely chopped onion and parsley.

SALAD WITH PINK BUKE AND MARINATED PEPPERS

Products for salad. 400 g pink salmon fillet, 5 potato tubers, 200 g sweet pickled pepper, 2 eggs, 150 g mayonnaise, 1 bunch of parsley. Salt and ground black pepper - to taste.

Preparing the salad. Boil pink salmon, cut into small pieces.

Cut boiled potatoes and hard-boiled eggs into slices, pickled sweet peppers into strips.

Set aside a little pepper and eggs to decorate the salad. The rest is poured into a bowl with pink salmon.

Season the mayonnaise with salt. Pour this seasoning over the salad ingredients with fish and mix.

Place the pink salmon salad in a heap in a salad bowl, garnish with parsley, strips of pickled pepper, and egg slices.

Choose according to your taste! Bon appetit!

2012-12-27 14:49:25 — Grigory Nikolaevich Saigakov `OLIVIER` - a taste of the holiday!

100 recipes are offered to me every minute on the Internet. But again for some reason I want Olivier salad for the holiday.

And the Frenchman, who once came up with his own recipe for aristocrats, And could not even imagine What would happen to him after many years.

Maybe it's just a childhood memory? Maybe this is a Russian trait? There is no escape from salad. Tomorrow will be the same as yesterday!

This constant desire looks strange in some way and let Olivier be a salad-memory! New Year's and home taste.

Different countries have different feasts, Many beautiful dishes are on the table. Everything looks great, but I will eat my favorite Olivier!

The table is already set and the fun is close. We'll try something new later! The salad is waiting for me in a deep bowl, proudly towering above the table!

I'll put a pile on my plate! And I'll add another spoonful! Living without salad can be bitter. I ate the salad and it felt good right away!

I won’t break traditions and at the end I’ll add to the table a delicious herring “under a fur coat” and, of course, tender jellied meat!

And let there be many different recipes Offered to both you and me Everyone knows that on New Year’s Eve There will be Olivier in every home!

2012-12-27 14:51:45 — Antonina Alekseevna Kavreva Let everyone have what they really want.

2012-12-27 14:54:11 — Klavdiya Vasilievna Yushchenko What does New Year smell like - a Christmas tree, tangerines and Olivier salad. And pink salmon for variety.

2012-12-27 15:12:53 — Grigory Nikolaevich Saigakov Fortune telling for January 1, January 7, January 14 Take a close look at what dish you woke up in. — In Olivier, it means the year will pass calmly and traditionally. — In Mimosa, the year promises new acquaintances in March (most likely March 8). - The fur coat salad does not bode well; you will still have to buy a fur coat for your wife this year. — Salad with crab sticks is a whirlwind holiday romance. - Chicken Caesar - will be appointed head of a department in the office. - Caesar with shrimps will become a sea captain. — They will marinate you in pickled mushrooms or cucumbers for another year in your old position without increasing your salary. - You're a tough dude when you're hot! — In the cake for a trip to Prague. If you miss and miss the salad, the year will be unpredictable

Ambassador

The fish is washed and salted. After salting pink salmon for smoking, spacers made of branches or small sticks are inserted into the belly so that it is better dried and smoked.

Dry salting

Use medium grind salt, not iodized, without any additives. Fine salt forms a crust and does not penetrate the inner layers of the pulp. Iodized salt can cause fish spoilage.

You can salt it with just salt, then you get the taste and aroma of natural pink salmon and smoke.

Dry salting of pink salmon

Ground black pepper may be used. You can add 1 part sugar to 2 parts salt. When sugar is added, pink salmon turns out soft, with a beautiful smoked surface. For 1 kg of pink salmon take 2 tbsp. l. sea salt 1 tbsp. l. Sahara.

Salt is rubbed against the growth of scales. If the fish is used with gills, then remove the gill cover and pour salt under it. Thoroughly salt the inside, rubbing the salting mixture into the spine. When placing the fish in a dish made of non-oxidizing material, sprinkle it with additional salt and cover with a lid. For salting, use plastic bags and cling film.

The entire salting process takes from 36 hours to 4-10 days at a temperature of 2-4 °C. During this period of time, the fish is periodically turned over.

The photo shows drying pink salmon

It is advisable not to wash the salted carcass so that it does not absorb excess moisture. Instead, it is wiped with paper towels. Pink salmon are hung out for a period of 5-6 to 24 hours to dry. You can turn on a fan or choose a place in a draft.

Read now: Cold smoked chir: step-by-step recipe

Wet Ambassador

This salting involves keeping the fish in a liquid (brine or marinade).

Marinade recipe:

water – 1 l;
sea salt – 100 g;
sugar – 50 g;
spices - to taste.

Wet salting of pink salmon

This recipe is used to prepare both hot and cold smoked pink salmon.

The fish is immersed in the marinade and salted for several days at a temperature of 2-4 °C. Wash, dry with napkins, hang out to dry for a day.

Combined Ambassador

This type of salting combines the first two methods: the fish is first salted dry, kept, then filled with brine and added salt.

Salad with smoked pink salmon puff recipe with photo

We will prepare a puff salad with smoked pink salmon; to prepare it we will need: the smoked pink salmon itself, about two hundred fifty to three hundred grams, two or three potatoes (small), one medium-sized apple, not too sweet, three chicken eggs and mayonnaise. If desired, you can add another layer of onions.

Pink salmon for such a salad is suitable for both cold and hot smoked - the salads will be different, but both are tasty.

Boil the potatoes in their skins until tender; add some salt during the cooking process. After the potatoes are ready, cool them and peel them.

Then grate the peeled boiled potatoes on a coarse grater and place them on a flat plate - this will be the first layer of our salad.

Lubricate the potato layer with a small amount of mayonnaise (make a “mesh” and then spread it).

We remove the smoked pink salmon from the skin and backbone, remove all visible bones, then cut the pink salmon into small pieces.

Place the chopped smoked pink salmon in a thick layer on the potatoes.

We also grease a layer of pink salmon with mayonnaise if it is cold smoked (and cold smoked pink salmon is usually a bit dry), but if you are using hot smoked pink salmon, then you should not put mayonnaise on it, as it is already quite fatty.

The ideal variety of apples for such a salad is “Antonovskie”; in the absence of such, we take those that are available. We wash the apple, peel it and grate it on a coarse grater.

Distribute the grated apple over the pink salmon. To prevent the apple from darkening too much, you can sprinkle it with lemon juice.

Boil chicken eggs hard (after boiling, cook over low heat for nine to ten minutes), then cool the eggs under running cold water, peel them and grate them on a coarse grater.

Now place the chopped chicken eggs on the salad in the next layer.

The salad with smoked pink salmon is almost ready, all that remains is to grease it with mayonnaise on top and leave it in the refrigerator to soak for an hour. There is no need to add salt to this salad (except for the potatoes when cooking), since there is plenty of salt in both smoked pink salmon and mayonnaise.

Serve chilled. Bon appetit!

Layered salads always have a refined and piquant taste. Some housewives think that preparing them is much more difficult than ordinary dishes. However, making a layered salad with smoked pink salmon is not as difficult as it might seem. The main thing is to know which ingredients to put in and which ones to discard.

Ingredients:

eggs - 5 pieces;
potatoes - 3-4 pieces;
pickled cucumbers - 3 pieces;
- 280 grams;
onion - 1 head;
mayonnaise, vinegar, salt.

First you need to let the potatoes cook, as this will take about half an hour, sometimes less. You will also need to boil the chicken eggs and then cool them (this will take 20-25 minutes). In order not to waste time in vain, you can now work on other ingredients. Take one small onion, peel and rinse under cold water. After that, cut it into thin half rings and put it on a plate. Be sure to add a little vinegar and salt and then let the onions sit for about 10 minutes. During this time it should have time to marinate.

Take hot smoked pink salmon, separate it from the bones and skin, and then tear the meat with your hands or cut it with a knife. After this, place it in a separate plate. Now is the time to grate the pickled cucumbers. Use a coarse grater for this and make sure that they do not release too much juice. When they are ready, set them aside in a separate container.

If the eggs have already been boiled and cooled by this time, then peel them and then grate them. You can separate the yolks from the whites as desired. Place this ingredient in a separate plate as well.

Take a boiled potato and remove the skin from it. After this, pass the vegetable through a coarse grater and place on a plate.

Since the salad with smoked pink salmon is layered, the ingredients will have to be laid out in a certain order. Place the grated potatoes at the bottom of the plate, then the eggs, then half the pickled onions, and then the cucumbers. At the very top there should be pink salmon, onions on it, and then eggs. By the way, if you wish, you can separate the yolks from the whites and place only the yolks on top. Don't forget to coat each layer thoroughly with mayonnaise.

After the dish has been in the refrigerator for about an hour, it can be served. If desired, you can decorate the salad with chopped tomatoes and fresh herbs. Guests will certainly be pleased with this unusual dish.

Selection and storage

If you decide to enjoy delicious smoked pink salmon, then first of all it is recommended that you familiarize yourself with the basic rules for choosing this delicacy.

It is no secret that today many manufacturers produce smoked fish artificially, that is, using liquid smoke. Despite the fact that such a product also has attractive data, it is very dangerous for humans. It is easy to recognize smoked pink salmon prepared using liquid smoke. Such fish, as a rule, can smell either of some kind of chemical substances or of too strong smoke. Keep in mind that a high-quality smoked delicacy always has a pleasant woody aroma. If pink salmon has no odor at all, then, apparently, the product has been lying around for a long time, and its expiration date has long expired.
You can determine the quality of smoked pink salmon by its appearance. If cellular patterns are visible on the skin of the fish, this indicates that the delicacy was smoked naturally. The unsmooth surface of the fish, as well as its uneven color, only confirms the fact that pink salmon was produced using harmful chemicals.
The expired shelf life is indicated by the fact that there are dents or any damage on the skin of the fish. If there are white stripes on the sides, we can safely say that there was a violation of the technology when smoking pink salmon.
After purchasing a delicacy, be sure to pay attention to its texture. The fillet of a quality hot smoked fish should be firm and at the same time easily separated from the bone. Cold-cooked foods have a tougher texture.

As for storing this delicacy, hot smoked pink salmon can be stored in the refrigerator for about five days. In hermetically sealed vacuum packaging, its shelf life will be up to sixty days. Cold smoked fish can be stored both in the refrigerator and in the freezer. In the first case, the sales period for the product is fourteen days, and in the second - a month. If pink salmon is in a sealed vacuum package, the delicacy will retain its quality for ninety days.

Mimosa salad with cold smoked pink salmon

Cold smoked pink salmon is perfect for salads, so it can be safely used for such a dish. The Mimosa recipe not only turns out delicious, but also looks beautiful. Outwardly, it looks like a bright cake, and guests will certainly like it.

Ingredients:

cold smoked pink salmon - 380 grams;
potatoes - 1-2 pieces;
eggs - 6 pieces;
onion - 1 head;
green apple - 1 piece;
mayonnaise.

First you need to boil the potatoes so you don’t waste time on it later. The vegetable will cook in approximately 30 minutes. It is also necessary to boil and cool chicken eggs, which will then be needed for the salad. In the meantime, you can cut up the pink salmon. If there are bones in it, then they need to be pulled out, otherwise they may get caught in the salad. The fish itself must be cut into small pieces and placed in a separate plate.

It is necessary to peel and cut the onion into thin slices. Be sure to marinate it in a little vinegar and salt. If the eggs have been boiled by this point, they will need to be cooled, peeled and finely grated. Be sure to separate the yolk from the white. You will also need to grate a green apple, which should be sour. All ingredients must be placed on separate plates.

The potatoes will need to be peeled and grated. It will be the first layer of salad, which will need to be placed on a large flat plate. But you only need to put in half of the total amount. After this, add half the fish, then the onion and half the whites. Now again potatoes, fish, apple and squirrels. The yolks should be at the very top. Each layer must be thoroughly coated with mayonnaise to make the salad with smoked pink salmon more rich. Place it in the refrigerator for several hours before serving.

Making a tasty and beautiful salad for almost any feast is one of the main tasks of the housewife. You can prepare it from various ingredients, but if you take smoked pink salmon, the dish will definitely be tasty and unusual. Smoked pink salmon salad can be different: layered or mixed, dressed with sauce or mayonnaise - the choice is yours. You can prepare a dish according to a traditional recipe, but with a new ingredient, for example, mimosa salad with smoked pink salmon. We offer products that you and your loved ones will definitely like.

Using smoked pink salmon, you can get very tasty salads

All the secrets about pink salmon

The most common and smallest fish of the salmon family has a maximum weight of 2.2 kg and a length of 76 cm. It is found in the northern seas of the Arctic and Pacific Oceans.

100 g of this fish contains 150 kcal, as well as:

protein - 22 g;
fat - 6 g.

Heat treatment slightly increases the fat content. Therefore, hot smoked pink salmon has a calorie content of approximately 190 kcal, protein 21 g and fat 11 g.

In addition, it was found:

vitamins PP, B1, B2, B12, E, C, A;
mineral components - phosphorus, copper, iodine, potassium, zinc, sulfur, fluorine.

Based on this rich content, the product is recommended by nutritionists for various diseases.

For diseases of the gastrointestinal tract.
If there is a violation of the water balance, the functioning of the endocrine glands and fat metabolism. Every calorie in pink salmon is not stored as excess energy reserves on the sides and stomach of a person, but helps the body fight them.
Regular consumption of this fish normalizes the functioning of the heart muscle.
It is recommended by cosmetologists as an excellent anti-aging remedy, to improve and rejuvenate the skin.
Iodine reduces the risk of thyroid disease.

There are very few contraindications. It should not be eaten by those who are allergic to fish, as well as by people with high levels of iodine and phosphorus. People with liver and stomach problems should eat this fish in limited quantities. It should be noted that cold smoked pink salmon has less calories than hot smoked salmon, and at the same time retains all the beneficial properties of fresh fish.

Potato salad

Salad with pink salmon is suitable for any celebration. Pay attention to the recipe that will add to your collection of delicious dishes. Ingredients you need to take:

(about 250 grams);
carrot (1 piece);
potatoes (2 pieces);
eggs (2 pieces);
onion (1 piece);
pickled cucumber (1 piece);
mayonnaise (3-4 tablespoons);
greens of your choice.

Let's start cooking. The very first thing you need to do is boil the carrots and potatoes, after washing them with a brush. Vegetables need to be cooked with their skins on for 20 minutes. Then we leave them to cool, and in the meantime we begin to boil the eggs. Chop the cooled clean vegetables into medium-sized cubes. Then we peel the onion and cut it into thin half rings. Peel the eggs, rinse them in cold water and finely chop them. Cut the cucumbers into small cubes or just into circles if the cucumbers are small. Next is the turn for pink salmon: peel it, cut off the fins and cut it into cubes. We choose any greenery - it can even be ordinary dill, chop it finely.

We throw all the products into a large bowl, pour over mayonnaise or sour cream. Salt, pepper and serve the salad.

Fish selection

To smoke pink salmon, you need to choose the right fish and properly prepare it for processing with hot smoke.
When purchasing, you should pay attention to the quality of the carcasses. You can determine how fresh the carcasses are by the following parameters.

Fresh fish will have shiny scales without any damage, plaque or mucus.
The gills of pink salmon are light red and quite bright.
Each carcass should have a smooth and flat belly.
There should be no damage to the skin and it should fit as tightly as possible to the meat.
Fresh fish has a pleasant smell, not clearly defined and without ammonia notes.
The average weight of carcasses that are suitable for smoking is 0.8-1.5 kilograms.

When frozen pink salmon is used for smoking, choosing it is much easier. To do this, the weight of the carcass is taken into account, as well as the amount of ice on its surface. If the fish is bought gutted, then you should pay attention to the color of the meat. It should be pink.

It is worth refusing to purchase pink salmon, which has yellowish meat on the belly.

Stale carcasses are those that, when pressed, leave dents or are covered with mucus. When choosing a suitable fish, you should also pay attention to the gender of the pink salmon. Females have a rounded head and a light body color. Males have a fairly elongated and sharp head. The scales will have a dark tint. Males have a shorter rear fin than females.

Mimosa with smoked pink salmon

The Mimosa recipe is perhaps one of the most common among housewives. But if you want to treat your guests to something special, then prepare this dish. Products you will need:

fresh eggs (6 pieces);
smoked fish (400 grams);
medium-sized potatoes (2 pieces);
onion (1 large);
sour apple (1 piece);
mayonnaise (250 grams).

It takes two hours to prepare the dish. Grind the boiled potatoes on a grater. Put the pan on the fire, put the eggs in it and set aside for 10 minutes. Cool the boiled eggs in running water, after which their shells are easy to peel. Separate the yolks and whites; Mash the yolks with a fork, and finely chop the whites with a knife. We cover the plates with the preparations so that the products do not dry out. One onion needs to be cut into small pieces or grated with a grater. Pour boiling water over the onion, add salt and simmer for 20 minutes to remove the bitterness. Then strain and dry slightly.

Take the fish and cut it into pieces, carefully removing the bones. Place the finished ingredients in the refrigerator for two minutes so that they reach the same temperature. Take a wide, but not deep plate and place a layer of potatoes. The next layer is, take exactly ½ of the prepared part. The third layer is onion coated with mayonnaise. The next layer consists of ½ of the proteins, with potatoes on top. Place the fish on the potatoes again. Now we need to grate the apple on top. Quickly pour mayonnaise over it and sprinkle it with another layer of egg whites. Lightly pour mayonnaise and cover with yolks.

Leave the dish for a couple of hours to soak. Now you can eat layered smoked pink salmon salad!

Hot smoked pink salmon salad

This dish belongs to European cuisine and takes no more than an hour to prepare. The recipe makes 8 servings.

From the ingredients, take the following products:

smoked fish (300 grams);
mayonnaise (50 grams);
4 pieces of barrel cucumbers;
10 chicken eggs;
1 large onion;
50 ml vinegar.

There is no need to add additional salt to the dish, since we will alternate the salty layer with the unleavened one.

Boil hard-boiled eggs, carrots in their peels. Finely chop the peeled onion and marinate with vinegar. We also chop the cucumbers. Separate the yolks and whites, grate the whites coarsely. Clean the fish from bones and skin and chop with a fork. Now you should lay out the products in layers:

½ part proteins;
cucumbers with yolks;
fish;
pickled onions;
½ part proteins.

Pour mayonnaise over all layers on top. You can use greens or olives for decoration.

Cold smoked pink salmon salad with cheese and tomatoes

cherry or regular tomatoes - 0.2 kg;
chicken egg - 3 pcs.;
hard cheese - 120 g;
sour cream - 150 ml;
green onions - 50 g.

Cooking method:

Peel the pink salmon from skin and bones and chop it finely.
Grind the hard-boiled eggs on a grater.
Grate the cheese.
Chop the green onions.
Place a layer of fish inside the culinary hoop and brush it with sour cream.
Place eggs on the fish and coat them with sour cream.
Cover with cheese, grease with sour cream and it.
Cut the tomatoes into slices or large cubes and place the snack on the surface.
Place the sour cream in a piping bag and pour it over the tomatoes.
Sprinkle with chopped onions.

The salad looks fresh and appetizing and has a pleasant taste. Before serving, just remove the culinary hoop - the appetizer does not need additional decoration.

Salad with cheese

Experienced housewives also have it in their arsenal with hot smoked pink salmon and feta cheese. To prepare it, take the following ingredients:

smoked pink salmon;
salad onion (1 piece);
apple;
lemon juice (1 spoon);
feta cheese (100 grams);
greenery;
pepper;
crackers.

Now . First, we clean the fish from skin and bones and chop it finely. Chop the cheese and cut the salad onion into half rings. Grate the peeled apple and sprinkle with lemon. Everything should be laid out in layers on small plates. We put fish on the bottom, onion and apple on top, pepper it all. Coat everything well with mayonnaise on top and put it in the refrigerator. When serving, the dish needs to be topped with cheese, herbs and crackers again.

You can prepare such salads on the occasion of a celebration, or just for a regular lunch or dinner. You can pamper your loved ones with a delicacy by making. Expand your recipe collections using the presented options for fish dishes!

This fish and potato salad can be prepared for a festive table, or you can simply spoil your loved ones with a salad with a delicacy. Any smoked pink salmon is suitable for the salad: cold, hot. So I suggest adding this delicious fish salad to your collection.

Ingredients for the dish “Smoked pink salmon salad with potatoes”:

— smoked pink salmon – 250 g;
— potatoes – 2 pcs.;
— carrots – 1 pc.;
— egg – 2 pcs.;
- onion - 1 pc.;
– pickled cucumber – 1 pc. or several small ones;
- mayonnaise - 3 tbsp. l.;
- greenery.

How to prepare fish salad with pink salmon:

So, let's start preparing the salad. Potatoes and carrots need to be boiled. To do this, take potatoes and carrots and wash them thoroughly to remove any dirt. To better wash the vegetables, you can use a brush.

We will cook vegetables with their skins on. We put water in a saucepan and put in the washed vegetables and put it on the stove. Vegetables will cook for 15-20 minutes. You can also steam vegetables, then they will retain more vitamins and nutrients. Cooked vegetables should be left to cool.

Chicken eggs also need to be boiled. Pour cold water into a saucepan or ladle and lay out the number of eggs you need and place on the stove. Do not forget that you cannot immediately boil eggs from the refrigerator or put them in warm water, as they may burst. Boil the eggs hard for about 10-12 minutes. Cooked vegetables need to be peeled.

Afterwards they need to be cut into medium cubes.

Peel the onion, rinse under cold water, and cut into thin half rings.

We peel the eggs, rinse them under water so that there are no pieces of shell left, and chop them finely.

We cut the pickled cucumber into cubes, and if it is a young gherkin, then just into circles.

The turn of the pink salmon came. We cut the fish, peel and remove fins, if any, and remove all large and small bones. Cut the prepared fish into small cubes.

Take the greens that you like (cilantro, celery, dill, parsley), rinse under running cold water and chop finely.

Take a large container and mix all the ingredients: chopped vegetables, boiled eggs, pink salmon, pickled cucumber, onions.

We dress the salad with mayonnaise or, if you like, sour cream. With sour cream, the salad will not only be tasty, but also healthy.

Don't forget to salt and pepper the salad a little. Mix well, add chopped herbs and our salad is ready!

The salad can be served in portions or in a common dish.

Preparing fish for smoking

In order to prepare delicious smoked meats at home, it is necessary to properly prepare the fish for the hot smoke treatment process. Carcasses need to be cut as carefully as possible so as not to damage the meat. First, if you purchased frozen pink salmon, you should defrost it. Do not use any heat sources for this.

Cutting

Pink salmon is small in size.
The average weight of the fish is 1-1.5 kilograms, and the body length does not exceed 50 centimeters. Experts say that the meat of this fish is considered most useful directly during spawning. It becomes much more nutritious due to the fact that the amount of fat is reduced. To smoke pink salmon, you should choose carcasses of the same size. Most often, pink salmon is cut into fillets. To do this, you need to cut off the head and fins. After this, the meat is carefully cut using a sharp knife in a horizontal plane along the entire spine. From this layer you need to remove completely all the rib bones and the fillet will be ready.

In general, the cutting method will depend on the size of the pink salmon. If the carcasses are small in size, then you can smoke them whole. In this case, you should carefully remove only the gills and entrails.

Pickling

Salting fish can be done dry or wet.
In the first case, the carcasses must be thoroughly rubbed with salt or a curing mixture. After this, pink salmon is placed in a container that will not oxidize over time. It is worth noting that the fish must be laid out belly up. Be sure to rub the inside of the pink salmon with salt. Brine is considered a fairly popular salting method. It consists in the fact that liquid will be released from the fish meat. The salt begins to gradually dissolve in this liquid and the result is a special marinade. You can also prepare the marinade separately. For its base, plain water or vegetable oil is used.

The taste of finished smoked meats and the structure of the fibers will also be influenced not only by the salting method, but also by the temperature at which the fish is marinated. There are three different marinating modes: warm, chilled, and cold. At home, pink salmon can be marinated in the refrigerator or in a room where the temperature is below room temperature.

In warm mode, only those carcasses that have a sufficiently dense consistency are marinated.

The important point is that the fish should not have any damage. Otherwise, it can deteriorate very quickly. To prepare hot smoked pink salmon at home, the ideal temperature is 0-4 degrees.

Salad with smoked pink salmon and fresh vegetables

There are many salad options where the main ingredient is smoked pink salmon. I want to offer you a recipe where pink salmon goes perfectly with fresh vegetables. This is a fresh summer salad. The salad is very light, fresh and perfect in the summer when there are a lot of vegetables.

This delicious salad with red fish is suitable for both a festive table and every day. But if you season this salad with lean mayonnaise, then this is an excellent snack during fasting.

You can put any smoked pink salmon in the salad: cold, hot. My family loves this salad, and I always try to make it for the holidays. And preparing such a salad is not at all difficult, and will not take you a lot of time. Well, until you try it, you won’t appreciate this amazing taste.

So, write down the recipe for salad with smoked pink salmon.

Ingredients for the dish “Salad with smoked pink salmon and fresh vegetables”:

— smoked pink salmon – 250 -300 g;
— tomatoes – 1 -2 pcs.;
– cucumber – 1-2 pcs.;
- onion - 0.5 heads;
— mayonnaise – 50 g;
- greenery;
- salt, ground pepper.

Benefits and harms

Since almost all minerals are retained in pink salmon even after smoking, this type of fish, without a doubt, has enormous benefits for human health. Among all the mineral substances contained in this delicacy, I, S, Co, Cr and P can be distinguished. Smoked pink salmon is also rich in rare vitamin PP, which has many beneficial properties. First of all, it is worth noting that this vitamin plays an important role in the functioning of the heart. In this case, it has a stimulating effect. Thanks to the content of vitamin PP, smoked pink salmon prevents the development of thrombosis, as well as hypertension and diabetes.

The positive qualities of this product include the fact that its chemical composition contains a huge amount of unsaturated fatty acids, which in turn are involved in the process of absorption of nutrients.

Only the skin of smoked fish can cause harm to the body, since it is on it that harmful substances settle during the smoking process. For this reason, it is recommended to avoid eating fish skins.

Despite its relatively low calorie content, smoked pink salmon is a fairly filling product because it contains a high level of protein.

Cooking recipes with photos

Sandwiches with red fish

20 minutes.