Hot smoked pink salmon dishes recipes. Hot smoked pink salmon salad recipes. Salad with smoked pink salmon and green onions.

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.

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.

With melted cheese

A very simple and cheap canned pink salmon salad is made using processed cheese. Required components:

250 or 300 g of canned pink salmon;
3 eggs;
processed cheese “Druzhba”;
fresh dill and parsley;
salt;
mayonnaise for dressing.

Step by step guide:

The first thing you need to do is boil the eggs. Place this product in cold water and wait until it boils, then cook for about 10 minutes. Drain the boiling water and cool the eggs with cold water to cool, then the egg can be peeled easily. After removing the shells, you need to grate them using a fine grater.
Processed cheese is also grated on a medium grater. This product can be replaced with another hard cheese.
Take a can of canned pink salmon and mash it well with a fork. Next, all that remains is to mix everything and season with sour cream or mayonnaise - it’s at your discretion.

For decoration, use chopped parsley and dill.

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.

Salad recipe with pink salmon and rice

Economical and satisfying salads are quite easy to prepare, as is the main character of our article today – salad with pink salmon and rice.

Pink salmon salad with rice and egg

Ingredients:

rice – 1/2 cup;
eggs – 3 pcs.;
mayonnaise - for dressing;
green onions - to taste;
salt, pepper - to taste;
grated hard cheese - for decoration.

Preparation

Until cooked, soak in salted water and rinse the finished cereal with cold water. Boil the eggs hard and chop finely. Chop green onions. We drain the excess liquid from the pink salmon, and disassemble the fish itself using a fork. Mix all the prepared ingredients with mayonnaise, and sprinkle the finished salad with cheese and herbs. Before serving, such a hearty snack should sit in the refrigerator for at least an hour.

Salad with rice, pink salmon and crab sticks

Ingredients:

canned pink salmon – 1 can;
rice – 1/2 cup;
crab sticks – 1 package (100 g);
eggs – 3 pcs.;
fresh cucumber – 1 pc.;
green onions and parsley;
mayonnaise;
garlic – 1 clove;
lemon juice – 1 tbsp. spoon;
salt pepper.

Preparation

Before you prepare a salad with pink salmon and rice, you need to prepare all the ingredients. Separate the pink salmon into pieces using a fork. Boil the rice until tender and rinse with cold water. Fresh cucumbers and cut into cubes. Boil and chop the eggs.

Now let’s get to the sauce: add lemon juice, chopped herbs and a clove of garlic passed through a press to the mayonnaise. Mix the sauce thoroughly and season all the prepared ingredients with it. Before serving, leave the salad in the refrigerator for 2-3 hours and sprinkle with the remaining herbs.

Layered pink salmon salad

Ingredients:

For the salad:

canned pink salmon – 1 can (200 g);
rice – 1/2 cup;
fresh cucumber – 1 pc.;
fresh tomato – 1 pc.;
greens - to taste.

Pink salmon is probably considered the most favorite canned fish among many housewives. It won the love of its fans thanks to its unique beneficial properties, low calorie content (which is very useful for those who count calories), reasonable price and noble taste. It is on the basis of this fish that you can prepare a lot of options for a variety of dishes, for example, salad from canned pink salmon, both in a hurry and those requiring a longer cooking time.

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 makes up the fish salad with pink salmon, including mayonnaise, and press 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.

Canned pink salmon salad “Mimosa”

This salad is most famous among culinary experts and is easy to prepare. It is often served both at a regular dinner table and at a festive dinner.

Required ingredients:

Canned pink salmon - 2 cans (250-300g);
Cheese - 250 grams;
Eggs - 5 pcs;
Carrots - 2 medium-sized pieces;
Mayonnaise for dressing;
Salt.

Preparation:

Boil the eggs, peel them, separate the yolks from the whites. Grate the whites and yolks separately on a medium grater.
Peel and boil potatoes and carrots. Grate the vegetables on a coarse grater.
We also grate the cheese.
Open the canned fish, drain the liquid and mash the pink salmon with a fork.
Place the salad in a deep plate in layers in the following order: potatoes, carrots, pink salmon, egg whites, cheese. Lubricate each layer with mayonnaise. Sprinkle grated yolks on top of the salad.
You can also prepare the salad on a large platter, in a mold, or in portions for each guest. It all depends on the imagination and style of table setting.
The salad must be refrigerated for approximately 15 minutes. Before serving, you can decorate our salad with fresh herbs.

This recipe is perfect for a feast when guests arrive unexpectedly and there is no time for lengthy preparations. It will captivate guests with its uniqueness. Thanks to the use of corn, the salad has an exquisite taste and amazing appearance.

Ingredients:

Processed cheese - 1 piece;
Eggs - 2 pcs;
Canned corn - 1 can;
Black olives - 100 grams;
Fresh parsley;
Mayonnaise or sour cream for dressing;
Salt.

Cooking method:

Boil the eggs hard, peel them and grate them on a fine grater, without separating the whites from the yolks.
Grate the processed cheese on a fine grater.
Open a can of canned pink salmon, drain the liquid and mash the canned food with a fork.
Open the canned corn and drain the liquid.
Cut the olives into four slices each.
Chop fresh parsley.
In a large salad bowl, mix all the ingredients, add salt to taste and season the salad with mayonnaise or sour cream of your choice. Dressing with mayonnaise will give canned pink salmon salad a piquant taste, while dressing with sour cream will make it more delicate and soft.
When serving, decorate the salad with finely chopped parsley.

Salad preparation time: 20 minutes.

The salad is very high in calories and nutritious due to the addition of potatoes and crackers. It will become one of your favorite dishes at home.

Product set:

Potatoes - 3-4 pcs. medium size;
Canned pink salmon - 1 can (150-200 grams);
Chicken eggs - 3 pcs;
Green olives - 100 grams;
Crackers;
Mayonnaise for dressing;
Parsley;
Onion - 1 piece of medium size;
Salt pepper.

Preparation:

Boil the eggs, peel and cut into cubes.
Boil the potatoes in their skins, cool, peel and also cut into small cubes.
Chop the canned pink salmon with a fork.
Finely chop the green olives. If necessary, remove the seeds first.
Finely chop the parsley and onion.
Mix all salad ingredients, add salt and pepper.
Top the salad with croutons. You can use ready-made croutons or make them yourself by frying cubes of white bread until a crust forms.
Our salad is ready. Bon appetit!

Cooking time - 30 minutes.

The salad is surprisingly simple and quick to prepare and attracts with its delicate taste.

To prepare the salad we will need:

Canned pink salmon - 1 can (200 grams);
Chicken eggs - 2 pcs;
Processed cheese - 1 piece (can be replaced with any soft cheese);
Mayonnaise for dressing;
Dill for decoration;
Salt pepper.

Boil the eggs, peel them and grate them on a medium grater.
Open the pink salmon, drain the liquid, and mash the fish with a fork. Three processed cheese or a piece of soft cheese, like eggs, on a medium grater.
Combine ingredients, add salt and pepper to taste. Season the salad with mayonnaise and garnish with dill.
The salad looks good in bowls and laid out using molds.

We are preparing a magnificent salad with canned pink salmon with the addition of apple. A stunning combination of ingredients gives the salad a very harmonious taste. Externally, this salad is attractive for its color scheme and a successful combination of products.

Ingredients:

Processed cheese - 2 pcs (if desired, can be replaced with 100 grams of soft cheese);
Sweet apples green or yellow - 2 pcs;
Eggs - 4 pcs;
Parsley;
Sour cream for dressing;
Lemon juice - 1 tablespoon;
Salt.

Method for preparing the salad:

Boil the eggs hard and cut them into small cubes or strips.
Grate the processed cheese on a medium grater.
Mash the canned pink salmon with a fork, after draining the liquid from the jar.
Chop the greens.
Wash the apples and remove the seeds. It is important not to peel the apples. Cut into small cubes.
Next, mix the prepared ingredients and lightly sprinkle with lemon juice. Adding salt is your choice. Culinary experts advise trying the salad with and without salt. Season the salad with sour cream.
The sweet taste of apple is successfully combined with the tenderness of sour cream and cheese and is favorably offset by the taste of pink salmon. Bon appetit!

Cooking time: 15-20 minutes.

To prepare this salad we will need the following ingredients:

Canned pink salmon - 1 can;
Eggs - 2-3 pcs;
Medium size onion - 1 piece;
Steamed rice - 1/2 cup (uncooked);
Fresh cucumber - 2 medium-sized pieces;
Mayonnaise for dressing;
Fresh herbs to decorate the salad;
Salt.

Preparation:

Boil the rice until crumbly and cool.
Boil the eggs, peel them, finely chop them without separating the whites from the yolks.
Wash the cucumbers and cut them into small cubes.
Open the canned pink salmon, drain the liquid, and chop with a knife or fork.
Finely chop the onion.
We lay out the prepared ingredients in layers, using a special form, in the following order: pink salmon, onion, rice, cucumber, eggs. Lubricate each layer with mayonnaise. Before serving, decorate the salad with dill.
This salad looks very good in portions according to the number of guests.

Salad preparation time: 30 minutes.

Canned pink salmon salad prepared according to this recipe will not leave even the most sophisticated gourmets indifferent.

Required ingredients:

Canned pink salmon - 1 can;
Beijing cabbage - 1/2 head;;
Cheese - 100 grams;
Eggs - 4 pcs;
Onion - 1 piece;
Large cucumber - 1 piece;
Mayonnaise for dressing;
Salt.

Let's start preparing the salad:

Open the pink salmon, mash the fish with a fork and place it in a deep salad bowl.
Boil the eggs, peel and cut into cubes.
Finely chop the onion, put it in a small salad bowl, add 1 tablespoon of vinegar and pour boiling water over it. Leave in this marinade for a short time.
We cut Chinese cabbage and fresh cucumber.
Three cheese on a fine grater.
Drain the marinade from the onions.
Mix all prepared ingredients in a deep salad bowl.
Dress pink salmon salad with vegetables with mayonnaise.

Salad preparation time: 15 minutes.

Ingredients:

Canned pink salmon - 1 can;
Pickled cucumber - 2 pcs;
Beets - 1 medium size;
Apple - 1 piece;
Onion - 1 piece;
Vegetable oil - 2 tablespoons;
A little horseradish
Pepper, salt

Prepare a vinaigrette with canned pink salmon:

Boil the beets, cool and cut into cubes.
Peel the apple from seeds and skin, cut into small cubes.
We also chop the pickled cucumbers into cubes.
Finely chop the onion.
Open the jar of canned pink salmon, drain the liquid, carefully cut it with a knife, being careful not to mash it into pulp.
Mix the resulting salad ingredients in a large salad bowl, add table horseradish, salt and pepper to taste, season with vegetable oil and horseradish.
Our vinaigrette is ready!

Cooking time for salad vinaigrette is 30 minutes.

This is a very beautiful, light and tasty salad.

To prepare the salad according to this recipe we will need:

Canned pink salmon - 1 can;
Eggs - 2 pcs;
Carrots - 1 piece;
Onion - 1 piece;
Green peas - 1/2 can;
Mayonnaise for salad dressing;
Black pepper, paprika.

So, let's start preparing the salad:

First, boil the carrots and eggs.
Peel and grate the carrots. We peel the eggs and cut them into thin strips.
Open the pink salmon and green peas and drain the liquid from the jars.
Mash pink salmon with a fork.
Finely chop the onion.
Mix all the salad ingredients thoroughly, season with mayonnaise and add black pepper and paprika to taste.
Before serving, the salad can be decorated with fresh herbs, beautifully arranged in bowls or using portioned molds.

Cooking time: 20 minutes.

This salad is intended for lovers of fried fish with onions. The salad has a very unusual homemade taste.

Ingredients:

Canned pink salmon - 1 can;
Boiled rice - 2 tablespoons;
Large onion - 1 piece;
Eggs - 3 pcs;
Vegetable oil for dressing.

Method for preparing the salad:

Boil a small amount of rice until crumbly.
Finely chop the onion and fry it in vegetable oil.
Open the jar of canned pink salmon and drain the liquid. Mash the fish with a fork.
After such simple preparations, mix the salad ingredients and season with the vegetable oil that remained in the pan after frying the onions.
An incomparable and very original salad of canned pink salmon with fried onions is ready!

Salad preparation time is 15-20 minutes.

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.

With rice

A salad made from canned pink salmon with rice is impressive. To prepare such a simple and at the same time extremely tasty dish you will need:

a couple of cans of fish
6 eggs;
hard cheese 100 gr.;
1/2 cup rice;
onion and greens.

Cooking method:

First boil the rice and cool slightly.
Prepare fish similarly to previous recipes and add to warm rice.
Finely chop the onion and marinate it a little, then add it to the salad.
Boil the eggs, chop them finely and place on a dish.
Also cut the cheese on a fine grater and add it to the salad. Mix everything and season with mayonnaise and herbs.

This is a very tasty salad, the ease of preparation of which will please everyone.

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.

"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!

A very beautiful portioned salad with smoked pink salmon and apple. This dish will decorate the New Year's table and become the highlight of the festive table. Original and bright, it will delight your guests and you, not only with its appearance, but also with its delicate taste. It is very easy to prepare. This dish is a type of puff salad, so it looks especially beautiful when served in portions. So let's cook!

Description of preparation:

I think salads are a very tasty and nutritious addition to main dishes, and since there are so many recipes for them, you can make something new every time.
And today I suggest you have a fish day and prepare a salad with rice and pink salmon at home. This salad has a very interesting taste, plus it is quite filling, so rest assured, your family will definitely be pleased. I usually cook it for lunch or dinner, but you can use this simple recipe for salad with rice and pink salmon for the holiday menu, I’m sure it will have its fans. Purpose: For lunch / For dinner / For a holiday table / Holiday lunch Main ingredient: Fish and seafood / Vegetables / Legumes / Peas / Pink salmon / Cereals / Rice / Canned peas Dish: Salads

New Year's salad with smoked pink salmon

You don’t need a lot of ingredients for a puff salad with pink salmon. You will also need bowls or transparent portion cups; the salad will look much more original in them. On the New Year's or holiday table, the salad will amaze you with its tenderness and taste.

Ingredients:

Smoked pink salmon – 300 gr
Boiled potatoes - 3 pieces, not large
Apple - 1 pc.
Eggs - 3 pcs
Mayonnaise Provencal

Preparation:

The first step is to boil the potatoes and eggs and cool them. Boil the potatoes in their skins, cool and peel them.

Grate the potatoes on a coarse grater and place them in bowls or cups as the first layer.

Pour mayonnaise over the potato layer.

We clean the pink salmon from the skin, spine and small bones. Cut the meat into small pieces.

Pink salmon meat will be the second layer. Carefully place it on a layer of potatoes; the layer should be quite dense.

Lubricate the fish layer with mayonnaise again. This is if the pink salmon is cold smoked; if it is hot, then it is better to skip the layer of mayonnaise.

Wash and peel the apple. Grate on a coarse grater. To prevent the apple from darkening, you can lightly sprinkle it with lemon juice.

Place the apple on a layer of fish.

We peel the pre-boiled eggs from their shells and also grate them on a coarse grater.

Place on top of the apple layer. Pour mayonnaise on top. Place in the refrigerator for 30 minutes to cool. When serving, decorate the salad with, for example, herbs. Now turn on your imagination.

Salad with smoked pink salmon and apple is ready! Can be served on a holiday table. Bon appetit and happy holidays!

Red fish is delicious in any form. Many people prefer to eat it smoked. Cold or hot smoked salmon reveals itself well not only in sliced fish, but also as part of multi-component appetizers. Salads with smoked pink salmon are a relatively inexpensive pleasure that families of different incomes can afford. These dishes are so tasty and appetizing that they can be prepared for a holiday - guests will not be disappointed.

With cucumber

Ingredients:

200 grams of rice;
200 grams of cucumbers;
200 grams of canned pink salmon (one can);
Four chicken eggs;
100 grams of mayonnaise.

Cooking time is 30 minutes. And the preparation time is 15 minutes. Makes 4 servings of salad.

KBJU per 100 grams is:

proteins - 9.5;
fats - 11.9;
carbohydrates - 13.6;
kcal - 198.8.

Preparation:

Cook the washed rice. It should turn out crumbly.
While the rice is cooking, boil the chicken eggs.
Next, place the fish in a plate along with the broth and chop with a fork until smooth.
After the rice has cooled, add chopped pink salmon and mix thoroughly. Let it sit for a while.
Peel the boiled eggs, chop them and add to the rice and fish.
Next, chop the cucumbers and add to the plate with the rest of the ingredients.
Season with mayonnaise, mix and refrigerate for about an hour. The salad will soak in the refrigerator and become more tender, as the fish will release its juices.

Cooking features

A housewife who does not have much culinary experience can take on preparing salads from smoked pink salmon without fear of spoiling the food: such snacks are prepared quite easily and quickly. Knowing some points allows you to get a guaranteed good result.

On sale you can find cold and hot smoked pink salmon. The taste of such fish varies, and if the recipe contains instructions on what type of smoked salmon should be used, it is better to listen to these recommendations. If there are no such instructions, choose the fish that you like best.
Most often, smoked fish has to be cleaned of bones and skin. Pink salmon is easy to cut. First you need to cut off the long sharp bones, then pull out the smaller ones with tweezers, after which all that remains is to separate the fillet from the skin, holding the knife almost flat and pressing it tightly against the fish skin.
When buying smoked fish, pay attention to the composition: the more preservatives, dyes, and flavorings used for preparation, the more harmful the product. If you have the opportunity to cook home-smoked pink salmon, do not miss it.
Smoked pink salmon has a salty taste, so you should add as little salt as possible to the salad or avoid using it altogether.
It makes sense to prepare layered salads from smoked pink salmon in advance: once soaked in the sauce, the layers become tastier. It is recommended to dress regular salads as close to serving as possible, since products mixed with mayonnaise quickly spoil.
Do not overcook eggs intended for preparing a salad, especially if their yolks are planned to be used to decorate a dish: when cooked for a long time, they become covered with a grayish coating.

Smoked pink salmon goes well with potatoes, cheese, eggs, cucumbers, green and onions, rice, and various seafood. It would be a bad idea to add meat and sausages to the salad. There are quite a lot of options for smoked pink salmon salads, and the cooking technology may vary slightly depending on the chosen recipe.

Hot smoked pink salmon salad with apple and feta cheese

hot smoked pink salmon - 0.25 kg;
feta cheese - 0.2 kg;
apple - 0.2 kg;
onions - 75 g;
green onions - 50 g;
lemon juice - 20 ml;
mayonnaise - 100 ml;
wheat crackers - 80 g.

Cooking method:

Peel the apple, cut out the core, grate the pulp coarsely, mix with lemon juice so that it does not darken.
Peel the pink salmon from skin and bones, chop finely, place on a dish, giving it any shape.
Cut the onion into thin half rings.
Lubricate pink salmon with mayonnaise, sprinkle with onions, cover with sauce.
Place the chopped apples, after draining the juice released from them.
Place the salad in the refrigerator for half an hour.
Cut the cheese into small pieces.
Chop the green onions.
Place the cheese on the surface of the salad and sprinkle with green onions.
Sprinkle the salad with croutons and place them around it.

The amount of mayonnaise included in the salad can be reduced by coating only the fish layer with it, or replaced with sour cream. The snack turns out to be satisfying, but not too high in calories. This recipe will appeal to those who love to eat delicious food, but do not want to gain excess weight.

“Sea” salad with crab sticks and canned pink salmon

To prepare this wonderful sea salad we will need:

Canned pink salmon - 1 can;
Steamed rice - 1 cup;
Fresh cucumbers - 2 pcs;
Crab sticks - 100 grams;
Carrots - 2 pcs;
Eggs - 2 pcs;
Apple - 1 piece;
Lemon juice - 2 tbsp. spoons;
Mayonnaise;
Parsley.

Let's start cooking:

Boil the rice until crumbly.
Peel the carrots, boil and finely chop.
Wash fresh cucumbers thoroughly with cold water and also finely chop.
Boil the eggs, let them cool and cut into cubes.
Finely chop the crab sticks. If desired, they can be replaced with crab meat in the same quantity.
Peel the apple from seeds and cut into cubes.
Chop the canned pink salmon.
Gently mix all the salad ingredients, sprinkle it with lemon juice and season with mayonnaise.
Sprinkle the salad with finely chopped parsley on top.

The preparation time for this wonderful salad is 15-20 minutes.

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.

Smoked pink salmon salad with potatoes

cold smoked pink salmon - 0.25 kg;
potatoes - 0.3 kg;
carrots - 150 g;
chicken egg - 5 pcs.;
onions - 100 g;
vegetable oil - 20 ml;
mayonnaise, pepper - to taste.

Cooking method:

Boil the eggs. Cool, place under running cold water, and peel. Grind the whites and yolks separately.
Peel the onion, cut into cubes, fry until golden brown.
Boil carrots and potatoes in their skins, wait for them to cool.
Peel the vegetables and grate them individually.
Fillet the pink salmon and cut into small cubes.
Lay out the ingredients in layers in the following order: potatoes, pink salmon, onions, egg whites, carrots, egg yolks. Spread all layers except the last one with mayonnaise.

The salad for this recipe does not have to be flaky. In this case, eggs and vegetables can not be grated, but cut into small cubes.

Salad "Chamomile field"

Ingredients:

50 grams of rice;
A can of canned pink salmon;
Two carrots;
Two cucumbers;
Onions - 2 pieces;
Three chicken eggs;
Two tablespoons of vegetable oil;
Lettuce leaves;
Sour cream;
Salt, pepper - to taste;
Greens for decoration.

Cooking time is 50 minutes.
Of these, 25 minutes are spent on preparation. Makes 2 servings of salad. KBJU per 100 grams is:

proteins - 6.9;
fats - 8.8;
carbohydrates - 6.0;
kcal - 130.5.

Preparation:

Prepare fluffy rice.
Boil the eggs, cool and peel. Separate the whites from the yolks. They are necessary to decorate the salad, so it is better to separate them carefully.
Grate the carrots, then fry until golden brown in vegetable oil.
Place the fish without broth in a separate bowl and chop using a fork.
Chop the onion. You can also fry it, but this is not for everyone.
Next, prepare the sauce for dressing the salad. For it, in a separate bowl, mix: sour cream, two tablespoons of vegetable oil and spices to taste.
In another bowl, the salad is laid out in layers. The first layer is lettuce leaves, which need to be torn or cut into small pieces. Pour the prepared sauce over these greens. Place chopped pink salmon in a third layer and pour the sauce over again, and place chopped onion on top. Fill this layer with sauce. Place fried carrots on top and brush with sauce. The last layer is finely chopped cucumber. And pour the sauce on top again. The sauce will soak the dish, and it will turn out soft and tender.
To decorate, cut the egg white into thin strips. And cut the yolk in half. Place all this in a chamomile shape on top of the salad. You can use greens for the stems.

Smoked pink salmon salad with vermicelli and avocado

vermicelli - 0.2 kg;
avocado - 0.3 kg;
tomatoes - 0.5 kg;
smoked pink salmon - 150 g;
pitted olives - 100 g;
vegetable oil - 80 ml;
lemon juice - 60 ml;
salt, pepper - to taste;
lettuce leaves - for decoration.

Cooking method:

Dip the vermicelli into boiling salted water, after 2-3 minutes, drain in a colander, rinse, and transfer to a bowl. Add a spoonful of oil and stir.
Cut the smoked pink salmon fillet into medium-sized pieces.
Cut the tomatoes into slices or cubes.
Cut the olives into 4 parts.
Cut the avocado pulp into cubes.
In a bowl, combine vermicelli, tomatoes, avocado, olives and smoked fish. Drizzle with a mixture of the remaining oil and lemon juice. Stir carefully.
Place lettuce leaves on a plate and place the appetizer in a heap on them.

The salad prepared according to this recipe can be served either cold or warm. Hot smoked pink salmon is better suited for this appetizer than cold smoked salmon, especially if you intend to serve it warm.

“Fur coat with pink salmon”

The recipe for this salad will be a great alternative to the classic herring under a fur coat, if you have already gotten pretty tired of it. Required:

0.5 kg smoked pink salmon;
0.5 kg of peeled shrimp;
Onions – 1 pc.;
2 tbsp. l. gelatin;
Mayonnaise and lemon juice for dressing;
1 cup vegetable broth;
Parsley for decoration.

Preparation:

Mix gelatin with 3-4 tbsp. l. water and heat in a water bath until completely dissolved.
Pink salmon and onions are chopped, mixed with each other, seasoned with mayonnaise and a little pepper.
Boil shrimp in salted water for 2-4 minutes.
Half the gelatin is poured into the prepared broth, 3 tbsp is added. l. lemon juice and bring to a boil, remove from heat as soon as all the gelatin has dissolved.
The rest of the gelatin is added to the pink salmon.
Place the mixture with pink salmon in salad bowls, lay shrimp on top and pour broth over everything.
Remove the pink salmon salad to infuse in the refrigerator for 3 hours.
The finished dish is decorated with a sprig of parsley.

How to decorate a salad

Options for decorating pink salmon salads depend on the type of appetizer (puff salad or not) and on the occasion for which it is prepared.

Layered salad can be made to look like a cake. To do this, use a springform baking dish or special hoops, often equipped with a press for easy removal from the finished snack. The products are laid out inside the mold, and after removing it, the salad has a smooth and neat appearance. All that remains is to sprinkle it with chopped cheese, carrots, eggs or other products specified in a specific recipe, and decorate it with figures made from chopped olives, peppers or other ingredients. Many people decorate such salads with flowers made from smoked salmon, carrots, tomatoes, and eggs.
Salads placed in a salad bowl or placed in bowls can also be decorated with figures and flowers made from vegetables and salmon. For decoration, use only those products that are included in the snack. The exception is greens, which are appropriate in any case.