Canned mackerel with vegetables for the winter: 20 recipes

New salad for New Year 2021 with fish

The simplest salad with three main ingredients. Despite the minimal amount of ingredients, it turns out very tasty. And the original presentation will decorate the New Year's table.

For the recipe we need:

400 ml pickled cucumber brine;
a pair of onions;
3 boiled eggs;
800 g pollock;
salt, pepper to taste.

On a note! Pollock can be replaced with cod or hake fish.

Description:

We wash the fish, dry it and cut it into several portions. Place in a pan, pour cucumber brine so that the pollock is completely covered. Place on the fire, bring to a boil and boil for 5-7 minutes.

We do not remove the finished fish from the brine; we leave it in the bowl until it cools completely. Since this will take several hours, it is advisable to boil the pollock before going to bed. The next morning we will get the cooled slices. We take them out of the brine and remove the seeds. We split the fillet into small pieces.

Chop the onions into thin half rings, eggs into cubes. Combine all ingredients in a bowl, add salt, pepper, and mix. Prepare a deep salad bowl. Lay out a layer of mass, cover with a mesh of mayonnaise, then a layer of lettuce. We alternate until the snack runs out.

Decorate the top with mayonnaise mesh, herbs, vegetables - at your discretion.

On a note! A pastry bag will help you achieve a beautiful mesh and other mayonnaise patterns.

How to properly prepare canned mackerel for the winter

To prepare canned mackerel, you can see recipes with photos. This fish goes best with vegetables. Firstly, this is a fatty type of fish that will perfectly decorate any table. Secondly, mackerel contains a small amount of bones, which are easy to disassemble or stew until completely soft.

Poachers who caught 317 kg of fish were not punished

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Category: regional news.

It is important to prepare the fish correctly. To do this, you need to wash and clean the fish, cut off the head and fins. And also be sure to clean all the insides and rinse the inside so that the canned food does not have an unpleasant taste.

Delicious New Year salad with fish and seafood

Appetizing, satisfying and healthy - the salad will be appreciated by all guests. In addition to its taste, the dish looks impressive. All thanks to the beautifully laid out salmon steaks along with shrimp.

Note! Consumption is indicated for approximately 2 servings!

Let's prepare the following set of products for the salad:

50 g boiled, peeled shrimp;
180 g fresh salmon;
a pair of boiled quail eggs;
1 tomato;
Chinese cabbage;
lettuce leaves.

For refueling:

soy sauce - 50-70 ml;
honey - 1-2 coffee spoons;
lemon juice - 20 ml.

On a note! You can immediately purchase salmon and shrimp ready-made in marinade, in oil, or buy a lightly salted product.

Instructions:

At the initial stage, we begin preparing the dressing. Combine the ingredients for the sauce and mix everything thoroughly until smooth using a whisk (preferably electric). It is recommended to start adding honey with one coffee spoon (10 g), then taste the filling and add a little more ingredient as necessary.
Chop the salad mix into strips and place everything in a salad bowl. Then cut the tomato into slices and place the salad on top. Next, come the quail eggs, which we will first divide into 4 parts.
Cut the salmon into slices, add some salt and grease with oil (a little bit at a time). Distribute the marinade evenly over the fish pieces and shrimp. Leave the seafood to marinate for 20-30 minutes.
Then we place the steaks in a frying pan heated with oil and fry on both sides. A couple of minutes before the end of frying, add the shrimp. Do you have tiger shrimp? Then it will take 2-3 minutes more.
While the seafood is frying, pour the prepared dressing over the leaves, tomatoes and eggs. Mix everything thoroughly so that the sauce thoroughly saturates all the ingredients. Then transfer the mixture into a saucer to serve the salad.

There will be sauce left in the mixing bowl. We lower the salmon and shrimp, let the seafood soak in the filling and place it on a salad saucer on top of the other ingredients.

If desired, decorate the dish and serve.

Simple salad “Delight” with red fish

The salad is called “Delight” for a reason. Well-chosen documents plus an effective presentation make the dish chic, which deserves to be on the New Year's menu list.

On a note! Take a silicone mold - then you won’t have to grease the surface with vegetable oil and cover it with cling film.

Ingredients for onion marinade:

apple essence - 3 tbsp. l.;
water - 2 tbsp. l.;
salt - a pinch;
sugar - 0.5 tsp.

For the salad:

blue onion - 1 small head;
boiled egg - 4 pcs.;
fresh cucumber - 1 large or a couple of medium-sized ones;
boiled rice - 200 g;
mayonnaise - 2 tbsp. l.;
natural yogurt, without additives - 2 tbsp. l.;
mustard - 1 tsp;
salt pepper;
lightly salted salmon - 200 g;
a little vegetable oil.

Recipe description:

First of all, pickle the onions. Shred the head into thin rings. In a deep plate, first combine the essence with water. Then with sugar and salt.
Place the rings in the marinade and stir. This will ensure the brine is distributed evenly. Leave for half an hour. Periodically stir the onion in the marinade.
Chop the eggs and cucumbers into small cubes, then combine with rice.
Let's start preparing the dressing. Mix mayonnaise, mustard and yogurt. Add some spices (optional). Also adjust to your taste - add soy sauce, teriyaki, etc.
Season the prepared mixture with rice, cucumber and eggs. It is not necessary to add all the sauce - adjust to taste.
Cut the salmon into thin layers. Let's start assembling the salad. To serve effectively, use a cake pan. Grease the surface with a thin layer of vegetable oil, then cover with cling film.
Carefully lay salmon slices on the bottom in a dense layer. Next, we send the salad mass, evenly distributing it and pressing it onto the fish pieces. Place the dish in the refrigerator for half an hour.
After the time has passed, remove the salad from the mold, turning it upside down. For convenience, we place a flat saucer on which the dish will be placed. Has it fallen apart a little somewhere? We'll fix it, no big deal. Place the pickled rings in the middle.

Decorate the salad with chopped green onions and serve.

Fish salad with vegetables for the winter

A successful combination of fish and vegetables is a real culinary masterpiece. The already tender fish cooked in this sauce literally melts in your mouth.

You will need:

4 kg. capelin;
3 kg. tomatoes;
1 kg. lettuce;
1 kg. juicy carrots;
half kg. sweet pepper;
two hundred gram glass of sugar;
two hundred gram glass of butter;
1 tbsp. l. vinegar essence 70%;
a couple of st. l. salt.

Vegetable salad with fish for the winter:

Tomatoes are peeled and chopped using a regular meat grinder.
The carrots are peeled and grated.
The existing peel is removed from the onion, and it is cut into thin strips.
All seeds are removed from the pepper and chopped in the same way as onions.
All vegetables are transferred to a container suitable for subsequent actions and boiled for an hour and a half.
Peeled capelin is added to the vegetables and boiled for about another half hour.
A few minutes before this process is completed, vinegar is added.
The containers necessary for complete canning are washed and subject to mandatory sterilization. Only after this process is completed is the finished pike perch with vegetables placed in it.
The jars are immediately rolled up.

A winter fish salad with herring can magically decorate and improve any dish. Such a snack is in demand both on a holiday and indispensable on an ordinary day. Once you have prepared such a miracle, it will no longer be possible to do without it. Incredibly tasty and at the same time very simple.

Details

Salads for the winter can be prepared not only from vegetables, but also from fish, for example, capelin. This salad is not only very tasty, but also filling, so it can be served as an independent dish. In addition, capelin salad prepared for the winter will be an excellent addition to side dishes and meat dishes.

There is nothing complicated in preparing capelin salad, so be sure to try preparing these canned foods for your family for the winter.

New Year's salad "Royal" from lightly salted salmon with red caviar

A chic dish that will fit perfectly into any holiday table, especially New Year's. The salad has a rich, rich composition and impressive appearance. Be sure to take note.

Let's prepare a set of products:

2-3 potatoes;
2-3 carrots;
4 eggs;
250-300 g red fish (lightly salted, smoked);
1 avocado;
340 g olives;
100 g red caviar;
mayonnaise, salt, pepper to taste.

On a note! Try to keep the heights of the layers the same. This will make the salad more beautiful and stable.

Boil vegetables and eggs. Meanwhile, cut the fish into small cubes. We clean the finished eggs and separate the whites from the yolks. Separately grate on a fine grater.
Chop the boiled vegetables into small cubes or grate them on a coarse grater. Cut the avocado into medium-sized strips. Divide the olives into thin rings. Let's start assembling the salad.
Place a pastry ring on a flat saucer. Wrap it inside with cling film. We begin to alternate layers: potatoes, carrots, olives, avocados, salmon, yolks, whites. Coat each layer with mayonnaise (except fish and yolks) and add salt if desired.
We also coat the top of the dish with sauce and put it in the refrigerator for half an hour. Then remove the ring and film.

Decorate the dish with red caviar, olives and herbs.

Salad “Mimosa in a new way” with smoked mackerel

Check out the famous mimosa in its original version - an unusual presentation and updated composition. However, some things remain the same: ease of preparation and excellent taste.

On a note! Mackerel can be replaced with any other smoked fish.

Let's prepare the components:

1 smoked mackerel;
8 boiled eggs;
4 boiled potatoes;
3 carrots (boiled) + 1 for decoration;
1 large onion;
1 processed cheese;
vinegar 9% + water - 1 to 1;
30 g green onions;
mayonnaise, salt, pepper.

On a note! Choose a carcass with a head and a wide back - this is a good, meaty and moderately fatty product.

Cooking step by step:

We clean the fish from the tail, head, skin and bones. Cut the mackerel fillet into small cubes. The onion head also needs to be chopped, which can be done in a blender. Pour the marinade (vinegar plus water) over the onions and leave for 10 minutes.

Separate the yolks from the whites and grate them together with the melted cheese on a fine grater. We leave one yolk for decoration. Add finely chopped green onions and a couple of tablespoons of mayonnaise to the mixture. Mix everything.

We will lay out the salad in the form of a square gift box. Therefore, we form the first layer into a square. A saucer can be used with a similar geometry, but a round plate will also work.

Place grated potatoes on the bottom of a flat salad bowl, add some salt and pepper. Squeeze the onion, take half and distribute evenly over the potato layer. Coat with mayonnaise. Then we lay out the mackerel, then the carrots. Season as desired and cover with remaining onion.

Next comes the yolk mixture, which we made in advance. Coat the sides and top of the salad with mayonnaise. Then evenly cover the entire surface of the dish with grated egg white. Place the dish in the refrigerator for 4 hours, so the layers are thoroughly soaked. Take out just before serving and decorate.

Dill and thin layers of carrots work well as decoration to imitate gift ribbons. From the boiled yolk we make a sprinkle on the dill sprigs, it will resemble a mimosa (flower).

How to prepare fish salads for the winter - choice of products

Most often, preference is given to winter salads made from fish and tomatoes. Probably the most common recipe is sprat or capelin in tomato sauce. This is not only because we are accustomed to them through our trade, it’s just always tasty, you can open such a jar with potatoes, or just as a separate snack.

In order for our salads to turn out really tasty, the fish in them not to fall apart, but to keep its shape, we need to choose it correctly. And it’s good if you live somewhere by the sea, where buying fresh fish is not a problem. Not everyone is so lucky, so I’ll tell you how to choose fish for winter salads.

Freshly frozen fish is preferable in such cases, because our retail chains have now begun to sell chilled frozen products, that is, initially frozen fish is thawed for sale, the remainder that is not sold on time is frozen again, and so on several times. When buying chilled fish, you can notice on the section of the abdomen an unpleasant dark yellow color from constant frost. Such fish will be very dry and will quickly “spread” when cooked.

Small, freshly frozen small fish, usually with shiny light backs, with a head and tail, not gutted, this is exactly the kind of fish we need.

Winter salad with herring and tomatoes

From the products to prepare:

Four kilos of fresh frozen herring
Half a kilo of onions
Four kilos of red tomatoes
Two kilos of carrot roots
Half a liter of purified sunflower oil
One tablespoon of 9% vinegar
Fifteen level tablespoons of sugar
Three tablespoons with the top of a spoonful of table salt

Cooking process:

Do not defrost the fish completely; this makes it easier to cut it. Gut, cut off the head and tail, cut along the ridge and separate the fillet, which is cut into pieces.

Grind the tomatoes in a blender or meat grinder and rub through a sieve so that the skin does not get caught. Chop the onion finely and grate the carrots using a regular grater.

Pour half of the vegetable oil into a saucepan, into which we pour the tomato and lay out the pieces of herring, put it on the fire.

In the second half of the oil, fry the carrots and onions in a frying pan. When the fish and tomato have been stewed for half an hour, you need to add salt, add sugar and add the frying. Leave to simmer for another half hour. At the end of time add vinegar. We pack the salad hot into sterile jars, close it with lids and wrap it in heat to cool slowly.

Fish salad for the winter with vegetables

We use the following products:

Half a kilo of capelin or herring
Three onions
Three medium carrots
Six large meaty tomatoes
One medium beet
Two tablespoons of 9% vinegar
Tablespoon salt
Two tablespoons of sugar
Sunflower oil

How to prepare fish salad:

We peel all the vegetables, cut the onion into half rings, grate the carrots and beets on a regular grater, chop the tomatoes in a blender and pass through a sieve to remove the skins and seeds.

We fry each product separately and put it in a common container, at the end we pour in the tomato and put it on the stove to simmer. We simmer for twenty minutes, and while we’re busy with the fish, we need to clean it, cut off the heads and rinse it.

We add the fish to the vegetables, add salt, add sugar and leave to simmer for another half hour. At the end, don’t forget to add vinegar and pack the finished salad into sterile jars. Roll under the lids and leave to cool upside down. Store jars of salad only in the refrigerator or cellar.

Winter salad with mackerel

We will need:

One fresh frozen mackerel carcass of medium size
One onion
One small carrot
Five small tomatoes
Tablespoon regular table salt
A quarter cup of sunflower oil
Three level tablespoons of granulated sugar
One and a half tablespoons of 9% vinegar
Five black peppercorns
Three laurel leaves

Cooking process:

Defrost the fish, clean the insides, remove the tail and head and place in a saucepan with water to boil for twenty minutes.

Finely chop the onion and grate the carrot. Place the tomatoes in boiling water for a couple of minutes to remove the skin, and then chop them in any convenient way. Combine all the vegetables in a cast iron or thick-walled saucepan and simmer for twenty minutes, don’t forget to add sugar and salt.

Take the cooked fish into pieces and put them in the vegetables, add the remaining spices and simmer for another twenty minutes, add vinegar and roll them into jars.

Salad for the festive table “Snow Queen” with salmon

An excellent hearty and very tasty salad. The taste of smoked fish combined with vegetables, herbs and eggs is always unusual and awesome at the same time.

The proposed serving is ideal for the New Year's table, and you can decorate the dish as you wish.

Let's prepare the ingredients:

3 baked potatoes;
a couple of tomatoes;
the backbone of any hot smoked red fish;
5 eggs;
3 processed cheese;
150 g fresh salmon;
green onions, lettuce leaves;
mayonnaise, spices.

On a note! Freeze the cheese slightly before grating to avoid sticking to the grater.

Technology step by step:

Separate the fillet from the fleshy part of the ridge. Grate potatoes, cheese and eggs on a coarse grater. Chop the tomatoes into small cubes. Finely chop the onion and divide the salmon into strips.
The components are prepared, let's start assembling. Lay out the salad in layers in an oval shape. We soak each layer with a mesh of mayonnaise and add salt if desired. There is no need to coat smoked fish.
Alternation: lettuce leaves, potatoes, smoked fillet, green onions, tomatoes, processed cheese. Cover the top layer with mayonnaise and decorate the dish with pieces of salmon - lay out the fish with a net. You can also decorate it with additional roses from vegetables, herbs, etc.

How to prepare fish salad - 15 varieties

Here is a classic fish salad. Bright layers, tenderness and airiness will ensure its success on your table.

The great thing is that you can choose a fish solely according to your priority and wallet! Pink salmon, saury, sardine, and sardinella are also suitable.

Ingredients:

Any canned fish - 1 can
Boiled rice 230 grams (1 cup)
Hard-boiled eggs 4 pieces
Boiled carrots 2 pieces
Onion 1 piece
Greenery
Mayonnaise by eye

Preparation:

Open the canned food, drain the oil and mash it into smaller pieces, remove the skeleton. Remove yolks from eggs.

Take a glass container (or a salad ring) and place the layers in this order: rice; mayonnaise mesh; layer of fish, chopped onion, mayonnaise, layer of grated carrots, ground whites, mayonnaise layer. The final stage is the ground yolks. Garnish with greenery of your choice.

Place in a cool place for 2-3 hours.

Bon appetit!

The symphony of the delicate taste of salmon accompanied by practical and satisfying potatoes will be the highlight of your feast.

The simplicity of preparation will save your time, and the result will amaze any gourmet. The delicate taste of salmon will captivate not only seafood fans, but also meat-eaters.

Ingredients:

Salmon 250 grams
Hard-boiled eggs 2 pieces
Boiled potatoes 200 grams
Boiled carrots 1 piece
Green onions 3-4 bunches
Mayonnaise by eye

Preparation:

Cut the salmon into small cubes, cut the onion into rings, and chop the eggs. Grate the vegetables on a fine grater. Mix eggs and mayonnaise in another bowl.

Install a portion ring and lay out the layers in recipe order: cover grated potatoes with mayonnaise, salmon, mayonnaise, green onions, egg-mayonnaise mixture, carrots, mayonnaise. Decorate the green with onion. Roll the fish strip into a rosette and top the salad.

Refrigerate.

Bon appetit!

If you are a risky enough person to taste orthodox herring salad in non-standard packaging, this option is for you!

When assembling the dish, shape it in the shape of a fox or fox tail. Replace champignons, for example, with milk mushrooms.

Ingredients:

Lightly salted herring 1 piece
Boiled potatoes 2 pieces
Boiled carrots 2 pieces
Marinated champignons 1 jar
Onions 2 pieces
Boiled eggs 3 pieces
Mayonnaise by eye

Preparation:

Simmer the peeled and chopped onions and carrots over high heat for a couple of minutes. We clean the herring, remove the backbone, and cut it into cubes. We wash the champignons; if they are whole, then chop them.

Layer the salad in the following order: grated potatoes on large teeth; mayonnaise mesh; slices of herring, then a full load of fried onions with carrots, mushrooms, mayonnaise. Coarsely grated eggs on top, the rest of the vegetables, mayonnaise.

In a cold place for a couple of hours. Bon appetite!

Herring under a fur coat is the notorious hero of the Russian feast; this dish has actually become one of the stereotypes about the Slavs, along with the balalaika and earflap hat. To add a touch of novelty to a traditional recipe, they often include some background component that does not change the key taste, but adds freshness. In this case it is an apple.

Fruity sourness will pleasantly surprise lovers of the classics.

Ingredients:

Boiled beets 1 piece
Lightly salted herring 1 piece
Boiled potatoes 6-8 pieces
Boiled carrots 2 pieces
Onion 1 piece
Unsweetened apple 1 piece
Mayonnaise by eye

Preparation:

Thoroughly clean the herring from scales, bones and backbone, cut into small slices. Chop the onion.

We form layers: fish fillet, onion, three apples on large teeth, then potatoes, cover with mayonnaise, three carrots, mayonnaise, three beets, mayonnaise.

For aesthetics, wipe the edges of the salad bowl to remove mayonnaise residue and vegetables.

Let the salad rest in the refrigerator for 2-3 hours.

If “Olivier” is an obligatory element of your holiday menus, but the usual list of ingredients is a little boring, then be sure to test the herring “Olivier”!

The salty taste of herring will pleasantly transform the usual recipe.

Instead of mayonnaise, try a sour cream sauce with mustard, or a store-bought sauce with flavoring additives.

Ingredients:

Lightly salted herring 1 piece
Boiled carrots 2 pieces
Boiled potatoes - 2 pieces
Onion 1 pc.
Hard-boiled eggs 2 pieces
Fresh cucumber 1 piece
Mayonnaise by eye

Preparation:

Chop vegetables: carrots, potatoes, cucumbers into cubes, onions into half rings. Finely chop the eggs. Peel the herring, remove the bones, cut into pieces. Mix and season with mayonnaise.

Let the salad stand in the refrigerator for 1-2 hours.

Eat for your health!

Your inner foodie will love this stunning combination of corn and peas, pickles and seafood. This riot of colors will remind you of all your favorite salads at once and at the same time opens up something new. Tender squids are as soft as eggs, and cucumbers will playfully highlight the overall flavor ensemble.

Ingredients:

Crab sticks 200 grams
Frozen squid 300 grams
Canned corn 200 grams
Green peas 200 grams
Boiled carrots 1 piece
Boiled potatoes - 4 pieces
Green onion 1 pc.
Pickled cucumbers 1-2 pieces
Mayonnaise by eye
Greenery

Preparation:

Cut the cooked vegetables into cubes. Defrost the squids, wash them, and remove the films. Cook them for no longer than 3-4 minutes! Otherwise they will become tasteless and rubbery. After cooking, cut the squid into strips. Open the canned food and drain the marinade. Chop crabs, onions, cucumbers. Mix in a container of your choice, dilute with mayonnaise, sprinkle with herbs.

Let it sit in the cold for an hour.

A salad with salted salmon and rice will perfectly complement the holiday menu; the combination of salmon and cheese is full of subtle charm. It is better to eat this dish in small portions in order to fully appreciate its delicate flavor.

By choosing a salad with salmon, you will make it the star of the evening, because salmon is not only super-healthy, but also an elite, gourmet product.

Ingredients:

Lightly salted salmon 300 grams
Rice 100 grams
Cheese 100 grams
Onion 1 piece
Fresh cucumber 1 piece
Egg 2 pieces
Mayonnaise 1 pack
Greenery

Preparation:

We pre-cook the rice; short-grain rice is better, it is softer. Boil eggs until hard. Cut the salmon and cucumber into cubes, chop the onion finely. Grate cheese and eggs on a coarse grater. Mix all the ingredients, season with mayonnaise, add beauty with herbs. Can be served either in a salad bowl or personally using a salad ring.

Leave to cool.

Bon appetit!

“Tuscan salad”, invented among the poor population of Italy, will captivate you with its specific Italian flair. In Russia, the combination of Mediterranean tuna and legumes is still a curiosity.

Ingredients:

White beans, canned 1 can
Onion 1 piece
Canned tuna 1 can
Green onions 5-6 pieces
Olive oil
Greenery

Preparation:

Place the beans in a container, having expressed the juice in advance, season with oil, pepper and salt. Chop the onion and place it in a bowl along with the tuna. Cut green onions into rings. Mix. Decorate the finished dish with herbs.

Help yourself to your health!

Spice up your everyday lunches with a juicy and bright salad, and decorate your festive feast with the colors of summer!

The tomatoes visually harmonize with the bean beads, and the taste of the sardines sets off the freshness and lightness of the tomatoes.

If available, add pomegranate seeds to the side dish; it will add sourness to the dish.

Ingredients:

Red beans 1 can
Tomatoes 2-3 pieces
1 can canned sardines
Lemon juice
Onions, red 1 pc.
Olive oil
Lettuce leaves
Greenery

Preparation:

Cut the tomatoes into cubes, chop the onion. Open a can of sardines and mash the contents. Place the ingredients in one bowl, add the beans (strain the marinade). Tear the salad into pieces by hand and add to the rest of the ingredients. Stir, pour in olive oil, sprinkle with lemon juice. Decorate with greens.

All elements of this economy salad are delicious both individually and in combination. Thanks to the low cost of all the ingredients, this salad will help you out if you can’t prepare an expensive, complex dish. A side dish with sprats and peas will add coziness to any home-cooked dinner.

Ingredients:

Hard-boiled eggs 2 pieces
Boiled potatoes 2 pieces
Green peas 1 can
Sprats in oil 1 jar
Processed cheese 100 grams
Fresh cucumber 1 piece
Green onions
Greenery
Mayonnaise by eye

Preparation:

Cut the cooled and peeled potato tubers into cubes, pour into a salad bowl, and chopped onions there. Cut the cucumber into strips. On top of three large teeth there is processed cheese. We take the sprats out of the jar, select the ridges, without kneading them too much, let large pieces of fish remain. We cut eggs. Mix the ingredients and add peas and herbs. Season with mayonnaise.

Can be served free or placed in a salad ring.

It is advisable to refrigerate.

Bon appetit!

The Flying Dutchman is an excellent alternative to the popular Mimosa. The mayonnaise covering each layer gives the salad an airiness that melts in your mouth. The interweaving of cheese flavor and spicy fish gives this dish a nutritious and creamy bouquet.

A green apple adds a fresh sourness to the salad.

Ingredients:

Canned saury 1 jar
Boiled eggs 4 pieces
Hard cheese 100 grams
Green apple 1 piece
Mayonnaise by eye

Preparation:

Open the canned food, drain the oil, mash it, place it in a layer in a salad bowl. Apply a mayonnaise layer. Three large eggs, spread with mayonnaise. Three apples, cover with mayonnaise. Three cheese on a fine grater, a layer of mayonnaise. Sprinkle grated cheese on top.

Refrigerate before serving.

Eat for your health!

Few can resist smoked red fish flavored with lemon. The citrus motif plays a spring note in a harmonious fish and vegetable orchestra. A smoke of smokedness smoothly envelops the entire salad and leaves a melting taste of fire on the tongue.

Ingredients:

Lemon 1 piece
Smoked pink salmon (salmon, chum salmon) 200 grams
Fresh cucumber 1 piece
Greens (parsley, dill)
Boiled egg 3 pieces
Green peas 3 tbsp
Mayonnaise by eye

Preparation:

Peel the lemon, remove the seeds and interlobular membranes, and cut the lemon into smaller pieces.

Peel the cucumber and cut into cubes. Chop parsley and dill. Cut the smoked fish into slices. Crumble the eggs. Mix all ingredients in a bowl, add peas, season with mayonnaise. You can serve.

Bon appetit!

Vinaigrette with blue whiting is an everyday salad side dish. You can, without fear of being unfounded, say that this is the most popular salad in Russia. By adding boiled fish, you will add a slight twist to the salad idea. If you are a vinaigrette lover, feel free to experiment with the composition.

Instead of blue whiting, try another saltwater fish.

Ingredients:

Boiled beets 1 piece
Blue whiting 300 grams
Boiled potatoes in their jackets 3 pieces
Green peas 1 jar
Boiled carrots 1 piece
Pickled cucumbers 1 piece
Pickled honey mushrooms 130 grams
Onion 2 pieces
Greens (parsley)
Vegetable oil
Black pepper

Preparation:

Boil the fish in salted water for 15-20 minutes. It will be more convenient and easier to clean whiting from bones after boiling. Cut the cooked vegetables and cucumbers into proportional cubes. Chop the mushrooms.

Take a large bowl, mix the elements, add peas. Cut the cooled and boneless fish into thin slices and add to the container. Don't forget to season with vegetable oil.

Finally, you can sprinkle the finished salad with lemon.

Place in a cool place.

“Kremlevsky” is a delicious salad. Rice as a side dish quickly fills the stomach, and cabbage, in contrast, makes it light. Beads of caviar, like cherries on a cake, crown the flavor complex of the salad. The saltiness and spice of caviar imbues the food with a unique, characteristic sea flavor. Decorate your table with this dish, and you will not regret it!

Ingredients:

Salmon, fillet 100 grams
Fresh Chinese cabbage 150 grams
Boiled eggs 2 pieces
Rice, short grain, half a cup
Red caviar half a jar
Mayonnaise by eye

Preparation:

Chop fresh cabbage and mash slightly. Divide into 3 parts. Cut the salmon into cubes. Take a lettuce ring. Layer the salad as follows: 1/3 of cabbage, half of boiled rice, mayonnaise, half of chopped eggs, mayonnaise, half of chopped fish, mayonnaise. Then we repeat the layers. Grease the last layer with mayonnaise, sprinkle with cabbage, and garnish with red caviar.

Place in the refrigerator for at least an hour.

Bon appetite!

This simple and light fish and vegetable salad is suitable for lovers of a healthy diet. It will fit perfectly on the summer veranda or on a picnic. And the presence of sardines in the recipe will add an unexpected twist.

Ingredients:

Boiled sardine 7 pieces
Fresh radishes 4 pieces
Fresh cucumbers 2 pieces
Green onions 2 bunches
Olive oil

Preparation:

Wash the vegetables, peel the sardines, remove the bones and giblets, and cook the fish in salted and peppered water. Chop the cucumbers, radishes and onions and place in a bowl. Break the fish into small pieces and add to the dish. Season with oil and stir.

The unremarkable taste characteristics of blue whiting can be skillfully turned into masterpieces and you can enjoy a budget-friendly but tasty dish!

Thanks to the properties of this type of fish, blue whiting baked in the oven is not only tasty and nutritious, but also dietary and low in calories. To preserve the value of the product, you need to properly prepare it, and to do this, follow some simple rules: The fish are first defrosted, cleaned, removing fins, heads, entrails and black film, rinsed and dried. If time permits, the product is marinated with spices for about half an hour. If desired, the fishy smell can be neutralized by adding lemon juice to the marinade. The fish can simply be baked until cooked or supplemented with onions, other vegetables and an appropriate sauce of your choice, keeping them in the oven for no more than half an hour.

We prepare an incomparably delicious fish cake from red fish and shrimp

This salad can hardly be called budget, however, rarely does anyone skimp on the New Year. So watch, record and surprise your guests.

Note! Take red fish according to your taste - lightly salted or smoked.

Compound:

4 boiled eggs;
150 g boiled rice;
salmon (or trout) - 400 g;
200 g peeled boiled shrimp;
200 g cream cheese;
20 g gelatin plus 3-4 tbsp. l. water for dilution;
sour cream and mayonnaise - 200 g each.

Step by step description:

Take a deep plate and cover it with cling film in two layers. Cut the fish pieces into thin layers along the long side.
Place the slices in a thick layer on the bottom and sides of the salad bowl. When we turn the dish over, you will get a salmon cap.
Fill the gelatin with water and leave to swell for 10 minutes. Combine cream cheese into a homogeneous mass with mayonnaise and sour cream. Then beat the mass with a mixer. Warm up the swollen gelatin and pour it into the cream in a thin stream while whipping.
We peel the eggs, separate the yolks and whites - grate the components separately on a fine grater. Grind the shrimp in a blender.
Let's start assembling the salad.
Coat the salmon layer with whipped cream. Then add rice and sauce again. We do impregnation after each “floor”. Next, yolks, shrimp, whites. Then repeat the last two layers and cover the salad with film. Place the dish in the refrigerator overnight.
The next morning, open the film, turn the cake over onto a flat saucer and arrange the salad as desired. Green olives and lemon half rings look great. You can place red caviar in the center.

Aristocrat salad with canned tuna and crab sticks

This holiday salad is very easy to prepare. And all the components are available, most of which you probably have at home. On a note! Canned tuna can be replaced with another favorite fish. It is not necessary to add an apple.

Let's prepare the products:

canned tuna - 1 can;
potatoes - 3 tubers;
3 boiled chicken eggs;
green apple - 1 pc.;
150 g hard cheese;
onion “feathers” - a bunch;
mayonnaise, spices to taste.

Note! For the specified consumption, the optimal size of the pastry ring is 18 cm.

Cooking step by step:

Finely chop the green onions and grate the remaining ingredients on a coarse grater. Mash the yolks with a fork. Place a split baking ring on the saucer and begin assembling the salad. We coat each layer, except apples and yolks, with mayonnaise.

The sequence of laying out is as follows: potatoes, fish, green onions, whites, crab sticks, apple, cheese, yolks.

Give the salad a few hours to soak. Then we remove the form, decorate and serve to the New Year's table.

Vegetable salad with saury (without mayonnaise)

This is a very simple salad that is ideal for lazy housewives. In fact, you just need to chop all the components and combine them into a salad mass. It is recommended to use all the ingredients in the recipe - a very successful combination.

Compound:

salad leaves, greens;
a jar of saury;
bell pepper;
½ head of onion;
1 tomato;
1 large cucumber;
olive (or any vegetable) oil;
salt, pepper, spices.

Technology step by step:

First, wash all the components and let them dry. First of all, chop the lettuce leaves.
Then cut the pepper and cucumber into cubes, tomato into slices and onion into thin half rings. Throw everything into a common bowl and mix.
Peel and chop the eggs into small cubes and add to the rest of the ingredients.
Open the can, drain the liquid and take out pieces of saury. Cut each into small cubes and add to the total mass. Then add finely chopped greens.

Season the salad and add oil. Mix everything and serve.

New Year's salad “Mad” with cod liver

A delicate and incredibly tasty salad that will delight all guests. And also, he is very useful.

Note! The optimal mold size for the specified consumption is 18 cm in diameter.

Let's prepare a set of products:

cod liver - 300 g;
cucumber;
eggs - 3 pcs.;
rice - 100 g;
2/3 parts of large bell pepper;
garlic clove;
green onions, dill;
mayonnaise.

Cooking step by step:

We start by cooking rice. Pour 1 part of the cereal with 2 parts of water, add some salt and put on fire. Boil until done. At the same time, cook the eggs.
In the meantime, prepare the remaining components. Cut the cucumber and pepper into small cubes. Chop the green onion feathers into small rings. Finely chop the dill.
We clean the clove, squeeze it out and combine it with mayonnaise. We obtain a homogeneous mass, 2/3 of which we transfer into a pastry bag. Pour half of the dill into the remaining mayonnaise.
Wash the finished rice, add some salt and combine with mayonnaise-dill sauce. Let's start assembling the salad. Place the pastry ring on the saucer. We send boiled cereal with sauce to the bottom.
Then add the cucumber. There is no need to add salt, otherwise the vegetable will produce juice, which will harm the taste and aesthetic properties of the cold snack.
Just cover this layer with a mayonnaise mesh.
Open the can of cod liver and drain the oil. Soak the remaining fat with a napkin. Cut the liver into small pieces and place on top of the cucumbers. Then add peppers, mayonnaise, and green onions.
Separate the whites from the yolks, grate them on a coarse grater and cover with chopped feathers. We make the last mayonnaise mesh. Sprinkle the top layer with grated yolk.

Sprinkle dill along the edge of the ring. We decorate the center with vegetable flowers using special molds.

“Northern Lights” - New Year’s salad recipe with red fish

This is an original salad with an unusual composition and effective presentation. Mayonnaise is not used here, but seafood and other delicious ingredients are included.

Note! It is permissible to use imitation caviar.

Compound:

200 g boiled cheese;
250 g boiled champignons + 1.5 tbsp. l. vegetable/olive oil;
180 g lightly salted red fish;
a bunch of Chinese cabbage;
150 g canned pineapples;
1 medium-sized orange;
4 tbsp. l. olive oil;
lettuce leaves and red caviar for decoration;
10 quail eggs;
white, black pepper, salt to taste.

Cooking step by step:

Squeeze out the orange juice and combine it with the oil. Add spices to taste and mix. Place lettuce leaves on a flat saucer. This will make the presentation more impressive.
We send boiled rice in the first layer. Pour over ½ of the orange sauce. Finely chop the red fish fillet and place it on top of the rice. Then we chop the pineapple into cubes - this will be the next “floor”.
We cut off the hard parts of the Chinese cabbage and divide the leaves into small pieces - cover the pineapples and pour the sauce over them. Cut the champignons into slices, pepper, pour in oil and mix.
Place mushrooms on Chinese cabbage leaves. Next, sprinkle with the quail egg yolk, which we separate from the whites in advance and mash with a fork.

We fill the halves with caviar and decorate the top of the dish.

Capelin in oil for the winter

Ingredients:

capelin – 1 kg;
salt – 1 tbsp. l.;
vegetable oil - to taste;
bay leaf – 2 pcs.;
cloves – 2 pcs.;
peppercorns – 5 pcs.;
vinegar - 1 tbsp. l.;

If desired, you can add tomato paste.

Preparation:

Gut the fish. Add salt and leave in a cool place for 5 hours.
Rinse the capelin from salt, add vegetable oil and fry until golden brown.
Place spices on the bottom of pre-sterilized jars.
Cool the fish slightly and place in jars. The carcasses need to be stacked carefully and very tightly, otherwise during the cooking process they will simply fall apart and become mush. Pour boiling vegetable oil.
Sterilize 90 min.
At the end, pour in vinegar and roll up.

Store in a dark, cool place. It’s still not worth storing such canned food for a long time, a maximum of 6 months.

Winter salad with fish

– tasty and very nutritious preparation. This is an excellent alternative to store-bought canned food, because it contains only natural products.

How to make Spicy Salad with Fish Sauce and Shrimp

Spicy, piquant, incredibly aromatic, unusual and very tasty salad, prepared based on Thai cuisine. Suitable for both New Year's and everyday tables.

On a note! The original recipe calls for minced pork. However, we are preparing to celebrate the Year of the Pig, so we are replacing this component with chicken meat.

Let's prepare the products:

squid rings - 140 g;
minced chicken - 180 g;
200 g shrimp;
funchose - 80 g;
large tomato;
green onions - 3 feathers;
a bunch of fresh cilantro;
70 g celery;
half an onion;
1 chili pepper (quantity adjusted to taste);
Thai fish sauce - 3 tbsp. L.;
soy sauce - 1 tbsp. L.;
lime juice - 30 ml;
sugar - 30 g;
garlic - 12 g.

Interesting fact! In Asia, shrimp tails are not peeled. This is an indication that the seafood is fresh.

Cooking step by step:

We start by preparing funchose according to the instructions. Some glass noodles need to be boiled, and some need to be poured with boiling water. Funchoza is very long. Therefore, it is advisable to cut it in several places with ordinary scissors. It's more convenient to use.

Boil the shrimp for a couple of minutes in boiling water, cool and peel. Don't forget to remove the food black thread on the back under the shell. Boil the squid rings in the same water for 1 minute. Transfer boiled seafood to glass noodles.

Pour a couple of ladles of the broth in which the seafood was cooked into a separate bowl. Pour soy sauce into the remaining water. Then add the minced chicken and simmer until cooked, stirring constantly. Next, we transfer it together with the sauce into the total mass with funchose.

Place the peeled cloves, chopped chili with seeds and cilantro leaves into a mortar. We chop everything. Add sugar during the process.

We get a fragrant paste. No mortar? Use a blender.

Pour fish sauce and lime juice into the mixture. The gas station is ready.

Divide the celery, cilantro leaves and green onions into pieces and place in a separate bowl. Cut the tomatoes into thin half rings and add them to the greens.

Add a mixture of funchose, minced meat and seafood to the vegetable mass. Season the salad with our spicy dressing and mix. Serve the dish in one large flat plate.

Salad with capelin and beets for the winter

Required ingredients:

capelin – 400 gr.;
onion – 150 gr.;
tomatoes – 750 gr.;
beets – 100 gr.;
carrots – 300 gr.;
salt – 1 tbsp;
vinegar 9% - 2 tbsp;
vegetable oil;
sugar – 2 tbsp.

Cooking process:

Peel the onion and cut into half rings. Fry the onion until light golden brown in vegetable oil in a frying pan.

Place the fried onions in the cauldron in which you will prepare the salad. Then peel the carrots and grate them using a Korean carrot grater. If you don't have one, take a regular grater, but with larger holes.

Also fry the carrots in vegetable oil, and then add them to the onions and work on the beets. It also needs to be cleaned first. Grate the beets the same way as carrots, and then fry with the addition of vegetable oil.

Place the fried beets in a cauldron with the onions and carrots. Wash the tomatoes and grind through a meat grinder or use a blender to chop.

Pour the chopped tomatoes into a cauldron with the fried vegetables. Simmer the vegetables on the fire. Let the vegetables simmer for about 20 minutes over low heat.

At this time, take care of the capelin. It needs to be cleaned of its entrails. The heads also need to be cut off. Rinse the fish thoroughly.

Place the prepared fish into the stewed vegetables. Also add salt, sugar and vinegar. Cook the salad for 30 minutes, stirring occasionally.

Place the hot salad in sterilized jars and roll up. Be sure to wrap the salad in the jars upside down. Leave the jars in this position until the next day, then put them in the cellar or pantry.

Winter salad with fish

– tasty and very nutritious preparation. This is an excellent alternative to store-bought canned food, because it contains only natural products.