Red fish salad is tasty and high in calories. It can be prepared for everyday lunch or dinner, as well as for guests - for a holiday. In addition to red fish, this salad combines products such as hard cheese, onions, corn, eggs and apples. Therefore, it has a sweetish taste that both children and adults will like.
Due to the large amount of mayonnaise, it will turn out to be quite filling. A small amount of this salad can feed many guests. How to prepare a salad from boiled red fish? Boil the red fish fillet. Cool and grind. Boil chicken eggs, peel. Then separate the yolks from the whites and finely chop them separately.
Peel the onion and chop finely. Squeeze the juice of half a lemon onto it. Grate the cheese. Wash the apple and cut it in half. Pull out the core. Grate with a grater, after removing the skin. Sprinkle the apple with lemon juice. Open the sweet corn and drain off any excess liquid.
Layer layers in a deep salad bowl in the following order: chopped red fish fillet, onions, mayonnaise on top, yolks, a layer of mayonnaise, a layer of apples, mayonnaise, hard cheese, then mayonnaise, dessert corn, mayonnaise, egg whites and again pour plenty of mayonnaise.
Then the salad needs to be decorated, for example with pieces of salmon and canned corn. Before serving, the salad needs to be cooled in the refrigerator for several hours so that it is thoroughly soaked in mayonnaise.
Fish today is a valuable product on every person’s menu. It brings great benefits to the body, as it contains a large amount of useful substances and elements, so it is recommended to consume it at least once a week. Of course, in order to preserve all these substances in the product, you need to prepare it correctly. Boiled fish is best for consumption. And to make it pleasant to eat, the product can be added to various salads. Today we will talk about how to make a tasty and healthy salad from boiled fish.
From boiled fish
Ingredients for a third kilo of cod:
• onion head; • 4 – 5 pcs. pickled cucumbers; • 1 tbsp. peas; • 100 g salty cheese; • 3 “hard-boiled” eggs; • 1 tbsp. classic mayonnaise; • a pinch of salt and pepper; • oil.
Algorithm of actions:
1. Boil the cod, cool and cut into small pieces. 2. Rinse the peeled onion, cut into half rings and fry in any oil until golden brown. Place the prepared vegetable on a paper towel. 3. Distribute the boiled cod over the bottom of the salad container. 4. Top with fried onions without excess oil, medium cubes of boiled eggs, small pieces of pickled cucumbers and canned peas without brine. 5. Coat each layer with mayonnaise mixed with salt and pepper. The appetizer is topped with grated cheese. The resulting boiled fish salad should be well cooled before taking the sample.
Royal salad
Ingredients:
two carcasses of hake, cod or haddock, three hundred grams of champignons, three carrots, three onions, vegetable oil, mayonnaise.
Preparation
The fish is boiled and finely chopped. The champignons are boiled and then fried. The onion is cut into half rings, the carrots are grated and the whole thing is sautéed in oil until golden brown. Then all the ingredients are mixed, salted and seasoned with mayonnaise. The finished salad is placed on a dish, cooled and served.
Boiled fish salad is the best option for a light dinner for those who care about their health and figure. The most important thing is that preparing such salads does not take much time, and all the accompanying ingredients can be found in any store.
Salad today is a separate dish, which is given no less time than the main, hot dishes. Salads with boiled fish are distinguished not only by their exquisite taste, but also by their beneficial properties.
The fact is that cooking is the most gentle version of heat treatment, which means all the vitamins and beneficial microelements contained in the fish are preserved. The most important thing is not to overcook the fish.
In order to properly boil any variety, you need to put water in a saucepan, put it on fire, add bay leaf and/or oregano, and bring to a boil. After which you need to lower the fish into the water for 5-10 minutes, no more. After which you need to cool and start cooking.
Salad with hot smoked fish
In advance, prepare the following food set for 200 grams of hot smoked fish:
• the same amount of potatoes; • 4 – 5 pcs. pickled cucumbers; • onion (shallot); • 3 tbsp. l. low-fat mayonnaise; • 1 tbsp. l. lime juice; • fresh dill; • salt.
Algorithm of actions:
1. Wrap the potatoes in foil and bake in the oven.
The vegetable should not be very crumbly. It needs to be easy to cut and hold its shape well.
Cut the potatoes into cubes. 2. Cut the selected hot smoked fish into pieces of approximately the same size. Any one will do, depending on the taste of the cook. 3. Chop the shallots, gherkins and dill very finely. 4. Mix everything in a common bowl. Season the salad with hot smoked fish with a mixture of homemade mayonnaise, lime juice and salt.
Traditional sea salad with mushrooms - recipe
Ingredients:
- Hake - 500 gr.
- Fresh champignons - 200 gr.
- Onions - 1 pc.
- Carrot - 1 pc.
- Mayonnaise - 150 gr.
- Vegetable oil - 2 tbsp.
Preparation:
Boil the fish until done. Cool and cut into large cubes. Place in a salad bowl. Rinse the mushrooms in cold water and fry in oil until golden brown. Add chopped carrots and onions to them. Sauté for another 10 minutes. Then mix all the products in a container and season them with mayonnaise. Mix thoroughly and serve, after garnishing with herbs.
With tuna and Chinese cabbage
Ingredients:
• 200 – 250 g tuna in its own juice; • 1.5 tbsp. canned sweet corn kernels; • half a head of Chinese cabbage; • salt; • half a red onion; • 2 fresh cucumbers; • 2/3 tbsp. unsweetened low-fat yogurt; • 1 teaspoon mustard; • 2 dessert spoons of lime juice; • a small pinch of sugar.
Preparation:
1. Coarsely chop the Chinese cabbage. Chop the cucumber and its skin into large pieces. Finely chop the onion. 2. Grind the tuna with a fork. 3. Mix the products. Add corn to them. 4. For the sauce, chop the garlic, grind with sugar and salt. Pour lime juice into it and add natural yogurt. Divide the salad into bowls and top each serving with garlic sauce.
Fish salad with crab sticks
The folk salad with crab sticks is also complemented by fish. Therefore, the taste is impressive and warms up the appetite.
Required Products:
- Cold smoked fish fillet – 200 g
- Crab sticks - 200 g
- Canned corn - 1 can
- Fresh cucumbers - 2 pcs.
- Boiled rice - 150 g
- Green onions - 1 bunch
- Dill greens - 1 bunch
- Hard cheese - 270 g
- Mayonnaise, salt, pepper - to taste
Preparation:
1. Cut cold smoked fish, crab sticks and cucumbers into small cubes.
2. Finely chop the green onions and dill.
3. Mix all prepared ingredients, add corn, rice, season with mayonnaise, salt and pepper to taste.
4. Place the salad in a salad bowl, pour over mayonnaise and sprinkle with grated cheese.
5. Garnish the salad with pitted olives, cut in half.
Snack “Fox coat”
Ingredients:
• 200 g fresh herring; • 2 boiled potatoes; • 150 – 200 g of mushrooms; • half an onion; • mayonnaise sauce; • salt; • oil; • 1 large carrot; • 2 boiled eggs.
Preparation:
1. Fry small pieces of mushrooms with onions in oil. Cool the finished roast. 2. Peel the raw carrots, grate and place the vegetable shavings in a frying pan with a little water. Simmer until soft. 3. Place pieces of fresh herring fillet as the first layer of treats. 4. Distribute grated potatoes with mayonnaise sauce and salt on top. 5. Next, arrange: conveniently chopped eggs (diced/grated), fried mushrooms and carrot shavings. The layers should be added to taste and brushed with sauce. Leave only carrots without mayonnaise.
More materials: fox coat salad recipe
How to prepare boiled fish salad - 15 varieties
Ingredients:
- Boiled fish - 250 g
- Potatoes - 4 pcs.
- Green onions - 1 bunch
- Olive oil
- Vinegar
- Oregano
Preparation:
- The first step is to boil the potatoes and fish.
- After cooling completely, the fish must be cleaned of bones and skin and divided into fillets and sprinkled with oregano.
- Peel the potatoes and cut into cubes.
- Everything needs to be mixed and filled with oil.
Bon appetit!
For those who are bored with traditional recipes, this interesting and, most importantly, delicious salad will be very much to their liking.
Ingredients:
- Fish fillet - 250-300 g
- Sea kale - 1 jar (300g)
- Chicken eggs - 2 pcs
- Quail eggs - 3 pcs
- Onions - 1 pc.
- Mayonnaise
Preparation:
- First of all, you need to boil the fish and eggs.
- Peel the onion and cut into cubes
- Eggs must be cut into cubes
- Cut the seaweed into small pieces
- Everything needs to be mixed and seasoned with mayonnaise. Add salt to taste. Decorate with quail eggs.
The salad is perfect for a holiday, because it has a rich taste, and its preparation does not take much time.
Ingredients:
- Boiled hake – 1 piece
- Chicken eggs - 3 pcs
- Pickled cucumbers - 3 pcs.
- Horseradish root - 20 g
- Onion - 1 pc.
- Potatoes - 2 pcs.
- Mayonnaise
To prevent the onion in the salad from becoming bitter, it must be soaked in water, vinegar and sugar.
Preparation:
- First of all, you need to prepare the ingredients - boil the fish, potatoes and eggs.
- Now let's pickle the onions.
- After the fish is cooked, it is necessary to clean it of skin, scales and bones. Take it apart into pieces.
- Cut the potatoes, eggs and cucumbers into cubes.
- Let's prepare the dressing. Mix mayonnaise with horseradish 10g.
- Now everything needs to be mixed, after drying the onion.
The salad is called summer because it is light. During the hot season, this salad is perfect for a light dinner.
Ingredients:
- Salad leaves
- Cucumbers - 3 pcs.
- Tomatoes – 4 pcs
- Fish (cod) – 300g
Preparation:
- Cut the tomatoes and cucumbers into cubes.
- Let's tear up the lettuce leaves
- Let's boil the fish. Let's cut into small pieces.
Boil the fish for just a few minutes. After the water boils, cook for 3-4 minutes and remove. You can add pepper and bay leaf to the water.
- You can mix the salad in a salad bowl or lay it out in layers, brushing each layer with mayonnaise.
Bon appetit.
Salad with boiled pink salmon is an excellent example of how a dish can be both satisfying and healthy at the same time. I thank the fact that the main ingredient - the fish - undergoes the safest heat treatment; all useful components remain.
Ingredients:
- Pink salmon fillet – 400 g
- Potatoes - 4 pcs.
- Carrots – 1 piece
- Apple – 1 piece
- Cucumber - 1 pc.
- Lettuce - 3 pcs
- Hard cheese – 100 g
Preparation:
- Boil fish and vegetables.
- Cut the cucumbers into cubes.
- Grate the cheese.
- Cut the cooled potatoes and carrots into cubes.
- Three apples on a coarse grater.
- Tear lettuce leaves into small pieces.
- Mix all ingredients except cheese and season with mayonnaise.
- Garnish the salad with cheese.
This salad is a real find for all seafood lovers.
Ingredients:
- Fish fillet - 200 g
- Crab sticks - 200 g
- Parmesan cheese - 50 g
- Eggs - 4 pcs
- A can of canned peas.
Preparation:
- Boil the fish fillet.
- Boil eggs for 6 minutes.
- Boil the squid.
- Crab sticks cut into small pieces
- Grate the eggs.
- Grate the cheese on a fine grater
- Squid cut into strips
- Mix the ingredients with peas and season with mayonnaise.
This salad can be prepared from boiled fish, baked or even smoked. Moreover, with each variation the taste of the salad will only change.
Ingredients:
- Fish - 200 g
- Lemon - 1 pc.
- Boiled pasta - 200 g
- Canned peas - 120 g
- Dill - 1 bunch
Preparation:
Boil the fish and separate from the bones and skin. Cut into cubes. Boil the pasta and cut into small pieces. The type of pasta can be any. Peel the lemon and cut into small cubes.
Mix all ingredients and season with mayonnaise or olive oil. Leave it in the refrigerator for several hours.
This salad got its name thanks to its main and main ingredient - fish. At the same time, it doesn’t matter what type of fish you prefer, in any case, the salad will turn out juicy, tasty, and the most important thing is that its preparation will not take much time.
Ingredients:
- Cod fillet – 500 g
- Chicken eggs - 5 pcs
- Onion - 2 heads
- Olive oil
- Table vinegar
- Sugar
- Parsley
Preparation:
Boil the fillet. After cooling completely, cut or tear into small pieces.
Boil the eggs hard and chop. The onion must be cut into small cubes.
In order for the onion not to be so bitter, it must be pickled. To do this, mix onion, vinegar, sugar in water and leave for a few minutes.
Then dry the onion and mix all the ingredients. Season with olive oil or mayonnaise.
Bon appetit.
This dish received its name due to the variety of seafood.
Indeed, in addition to boiled fish, the composition also includes shrimp and caviar.
Ingredients:
- Boiled salmon – 270
- Potatoes 3 pcs
- Pickled cucumbers – 100g
- Green apple – 2 pcs.
- Tomatoes - 2 pcs.
- Pitted olives – 20 pcs.
- Red caviar – 50 g
- Shrimp, peeled 200 g
- Lettuce leaves -4 pcs.
- Dill
- Spices
Preparation:
Boil fish, potatoes and shrimp in salted water and cool. After cooling completely, chop into small pieces. Cut tomatoes, apples and potatoes into small cubes. Cut the olives into 5 parts. Mix all ingredients and season with mayonnaise. Can be decorated
Despite the fact that the name of the dish is more associated with vegetables, the main ingredient is considered to be boiled horse mackerel. However, we must not forget that this dish contains porcini mushrooms. Thanks to them, this salad got such an exquisite taste.
Ingredients:
- Boiled mackerel – 400 g
- Rice (long grain) - 1 cup
- Apples - 2 pcs.
- Chicken eggs - 2 pcs
- Marinated porcini mushrooms – 100 g
- Greenery
Preparation:
Boil mackerel fillet. Remove bones and skin from fish. Cut into small pieces.
Peel the apples and cut them into cubes. Boil the eggs and chop finely. Dry the mushrooms and cut into cubes. Boil the rice. Mix all the ingredients and season the salad with mayonnaise. Decorate with greens.
The salad is suitable for a holiday table or simply as a treat for an evening dinner.
Ingredients:
- Pollock fillet - 2 pcs
- Potatoes – 4 pcs.
- Pickled cucumbers - 3 pcs
- Grated horseradish - 60 g
- Vinegar - 20 g
- Greenery
Preparation:
Boil the fish and potatoes. While everything is cooling, cut the cucumbers, after peeling the skin. Cut the fish into pieces. Chop the greens. Mix all ingredients and season with mayonnaise, horseradish and vinegar.
A light salad, essentially consisting of only two ingredients, will please all tasters, and most importantly, its preparation will not cause you much trouble.
Ingredients:
- Cod fillet – 250 g
- Rice - 150-200g
- Butter - 20 g
- Parsley
- Spices
Preparation:
Boil the fillet, adding a little salt and spices. Boil the rice as well. Combine everything, season with mayonnaise and butter. Decorate with greens.
This salad will take pride of place on the holiday table. All ingredients can be found in any store. And it only takes 20-25 minutes to prepare the salad.
Ingredients:
- Cod – 400 g
- Lettuce leaves -5 pcs
- Red pepper – 1 piece
- Onion - 1 head
- Chicken eggs - 4 pcs
- Tomatoes
- Can of canned red beans
- Capers - 20 g
- Pitted olives
- Sweet mustard
- Vinegar
Preparation:
First of all, you need to boil the chop and eggs.
It only takes 5-10 minutes for the fish to cook completely. This way it will retain all the useful components, and most importantly, it will not be digested.
Cut both ingredients into small pieces. Diced tomatoes mode. Cut the red pepper into small pieces. The beans must be dried. Cut the olives into rings, about 5-6 pieces come out of one olive.
Mix all ingredients and season with vinegar, mustard and oil.
Bon appetit.
A rainbow and beautiful salad will delight everyone, family members or guests. It combines not only a vegetable fortified complex, but also a fish ingredient, which also undoubtedly has all sorts of beneficial properties.
Ingredients:
- Boiled horse mackerel or hake fillet - 300 g
- Carrots – 1 piece
- Potatoes - 2 pcs.
- Onion - 1 head
- Green onions - 1 bunch
- Red pepper - 1 pc.
- Can of green peas
- Chicken eggs - 2 pcs
- Pickled cucumbers -3 pcs
Preparation:
The first step is to boil vegetables, potatoes and carrots, eggs and fish.
After which it is necessary to clean and cool. Then chop everything together with the onion into small cubes. Pickled cucumbers in cubes. Mix all ingredients together with peas and season with mayonnaise. Finely chop the onion and decorate the salad.
Traditional mimosa salad is familiar to all of us since childhood. However, to date, more than a dozen different variations have appeared, and here is one of them.
Ingredients:
- Pink salmon - 300 g
- Potatoes - 2 pcs.
- Carrots - 2 pcs.
- Onion - 2 heads
- Eggs - 3 pcs
Preparation:
First of all, you need to boil all the ingredients - fish, eggs, potatoes, carrots.
After cooling completely, disassemble the fish into small fibers. Grate potatoes, eggs, carrots. Chop the onion into small cubes.
Now lays out the salad in layers.
- Potato
- Mayonnaise
- Fish
- Mayonnaise
- Carrot
- Mayonnaise
- Mayonnaise
The last layer can be decorated with yolks.
Calories: Not specified
Cooking time:
Not specified
Fish salads are not as popular as I would like. Sometimes chicken or sausage wins this battle. But it's not that simple. The fish sometimes takes revenge and then it comes out victorious. Don't discount fish; perhaps you just don't know how to cook it. Meanwhile, fish salads are a hundred times healthier than with any sausage. And the taste is in no way inferior. Boiled fish salad, the recipe with photo of which I offer, is very tasty and nutritious. It’s somewhat reminiscent of it, only instead of sausage I put fish. Try it quickly - it’s very simple and also delicious! Necessary products: - 200-300 grams of fresh frozen hake; - 100 grams of potatoes; — 100 grams of pickled cucumbers; - 100 grams of carrots; - ½ onion; - one chicken egg; - 100 grams of canned green peas; - 180-200 grams of mayonnaise.
How to cook with photos step by step
I cut the pickled cucumbers into fairly small cubes for the salad. Since I will make the salad from boiled fish, and it does not have a bright, pronounced taste, sour products in the salad are very necessary. I boil potatoes, carrots, and chicken eggs so that all these ingredients are ready and cooled in advance. I peel the boiled potatoes, cut off the skins and cut them into cubes. I do the same with carrots, cut off the boiled peel, and then cut it into squares. Carrots will give the salad both a bright shade and a sweetish taste. Chopped foods: chicken eggs, carrots, potatoes and cucumbers I put in a deep plate. I add canned green peas, draining all the marinade from them. I chop the fresh onion into small cubes. The salad needs a slight spiciness, which is simply not present in the fish. I also add onions to the salad. I boil the fish in advance. Just first I defrost it, wash it, and cook it for a short time, about 20 minutes. Then I cool the hake and separate the meat from the bones. I chop the meat a little so that there are no large pieces in the salad. And the fish goes into the salad. Now, as expected, I pour mayonnaise on the salad and begin to mix it. I put the boiled fish salad on a dish using a culinary ring, give it a beautiful shape, and decorate it with boiled carrots. I let the salad sit in the refrigerator for literally 20 minutes, and then I boldly serve it to the table to treat everyone. Bon Appetite!
Today we will tell you how to make a salad from boiled fish. This dish will perfectly diversify your table and will certainly please all guests with its delicate taste and fishy aroma.
Classic recipe for fish salad from boiled fish
- boiled white fish – 310 g;
- canned green peas – 225 g;
- pickled cucumber – 55 g;
- boiled chicken egg – 3 pcs.;
- onion – 45 g;
- sweet apple – 1 pc.;
- water – 105 ml;
- sugar – 5 g;
- balsamic vinegar – 1 teaspoon;
- fresh herbs - for decoration;
- spices;
- mayonnaise - for dressing.
We peel the onion, chop it into thin rings and put it in a bowl. Then pour boiling water, throw in granulated sugar and pour in vinegar. Mix the contents and marinate the onion for 30 minutes, and then drain the liquid. Separate the fish from the bones and disassemble the meat into small pieces. Peel the eggs and chop them into cubes. Grind the pickled cucumbers and apple in the same way. Now we combine all the prepared products in a bowl, add green peas, season with spices, season with mayonnaise and stir. Decorate the finished salad with herbs and cool before serving.
Boiled fish salad recipe
- fish – 205 g;
- fresh cucumber – 35 g;
- green onions – 415 g;
- potatoes – 75 g;
- green salad leaves – 20 g;
- egg (boiled) – 1 pc.;
- refined oil – 25 ml;
- fish broth – 55 ml;
- mayonnaise – 25 ml;
- radishes – 2 pcs.;
- spices.
We clean the fish, cut it, remove all the bones and put the meat in a pan. Pour in broth, salt and boil. We cook the potatoes separately “in their jackets”, peel them and cut them into slices. Peel the cucumber and chop into slices. We wash the lettuce leaves and onion feathers, shake them and finely chop them with a knife. Grind the cooled fish and mix with all the ingredients. Season with mayonnaise, mix and decorate the finished salad with boiled fish and potatoes with slices of radish and boiled egg.
Boiled fish salad with rice
- salmon – 215 g;
- boiled carrots – 95 g;
- boiled egg – 4 pcs.;
- rice – 55 g;
- salad onion – 1 pc.;
- mayonnaise.
We clean and chop the boiled carrots on a fine grater. Remove the shells from the eggs, cut them in half and grind the yolks and whites separately. Chop the salad onions with a knife. Boil the salmon, cool and remove the bones. Then place the meat in a bowl and mash thoroughly with a fork. Now lay out the salad in layers: boiled rice, fish mass, onion, carrots, egg white and grated yolk. Cover all layers with a small amount of mayonnaise and serve the salad with boiled red fish to the table.
Ingredients:
- White fish fillet (sea bass, hake, etc.) - 400 g
- Onions (tastier with salad) - 1-2 pcs.
- Orange (medium) – 2 pcs.
- Rice (0.5 tbsp.) - 100 g
- Vegetable oil (olive) - 1 tbsp. l.
- Water - 1 glass.
- Oregano (or other favorite herbs)
- Spices (salt, pepper - to taste)
- Parsley (for decoration)
- Lemon (juice) – 0.5 pcs.
Preparation:
Any type of “white” fish is suitable for this recipe. The recipe recommended sea bass, I used hake. Remove bones and skin from fish. Cut into pieces and sprinkle with lemon juice. But after defrosting, my fish did not want to undress, so I did not cut it into pieces, but only took out the bones.
Rinse the rice in several waters until the water is completely clear.
And cook over medium heat, not forgetting to add a spoonful of oil to the water. According to the recipe, rice should be cooked alone for 10 minutes, and then pieces of fish are added to it and cooked in close company for another 10 minutes. But since I was unable to peel the fish, I cooked it separately and added fish bones to the rice for the first 10 minutes.
Boil the fish until cooked. There is no need to salt it; lemon replaces salt here. We take the finished fish out of the pan, let it cool a little (for convenience), remove the skin and divide it into small pieces.
Peel the oranges. It is better to do this over a bowl so as not to lose the juice that is released - this is what will be our dressing. We cut it into thin slices. You can leave a few circles separately for decoration.
Peel the onion and cut into thin rings or half rings, as you like (set aside a few rings for decoration).
The preparatory stage is over. I offer two ways to serve this salad.
- Portion serving. To do this, place orange slices on a dish in a semicircle, followed by pieces of fish next to each other. Salt and pepper the rice to taste, add oregano and arrange in a mound. Pour orange juice on top, you can add a couple of drops of vegetable oil. Garnish with onion rings and a sprig of parsley on top.
- Regular delivery. Mix all ingredients, add salt, pepper, oregano to taste. Place on a plate and garnish with orange slices, onion rings and parsley.
Ingredients:
- cod – 1 pc.
- green salad – 150 g
- sweet bell pepper – 1 pc.
- onions – 1 pc.
- tomatoes – 1 pc.
- red beans – 1 tbsp. spoon
- capers – 1 teaspoon. spoon
- pitted olives
- sunflower oil – 1 tbsp. spoon
- table vinegar - 1 tbsp. spoon
- sweet mustard – 0.5 teaspoon. spoons
- ground black pepper
- parsley
- salt
Preparation:
Boil the cod in salted water. Then cool and separate the meat from the bones. Cut it into small cubes. Hard-boil chicken eggs, remove shells and finely chop. Chop the onion.
Cut fresh tomatoes and bell peppers into equal-sized cubes. Boil red beans in lightly salted water. Drain the water and let cool. Combine all salad ingredients. It is recommended to add capers and pitted olives to the salad.
Season the salad with table vinegar, sunflower oil, and sweet mustard. Sprinkle salt and ground black pepper on top. Place on a plate lined with lettuce leaves. Garnish the salad with egg slices and fresh herbs.
Ingredients:
- 300 g boiled white fish;
- 1 small can of green peas;
- 2 medium-sized salted or pickled cucumbers;
- 3 boiled eggs;
- 1 medium apple;
- 1 onion;
- mayonnaise or sour cream - to taste;
- salt and pepper - to taste;
- 0.5 cups boiling water;
- 1 tsp. Sahara;
- 1 tsp. vinegar 70%.
Preparation:
First you need to pickle the onions. To do this, you need to cut it into half rings, put it in a bowl, pour boiling water over it, add sugar and vinegar, and mix. Leave for 30 minutes. Then drain the water.
Separate the fish from the bones and disassemble into small pieces.
Cut the eggs into cubes.
Cut the cucumbers into cubes.
Cut the apple without peel into cubes.
Combine boiled fish, eggs, peas, cucumbers, onions, apples, salt and pepper, and season the salad with sour cream or mayonnaise. Mix.
Place in a salad bowl, garnish with herbs, and cool.
Ingredients:
- 400gr. boiled fish;
- 250gr. boiled carrots;
- 100gr. onions;
- 4 large eggs;
- 150gr. hard cheese;
- 150g (2 medium) non-sour apples;
- 400ml. mayonnaise
Preparation:
I placed the salad on a plate with a diameter of 24 cm.
Place half of the grated carrots in the first layer. Grease a little with mayonnaise. Mayonnaise should not be thick.
Next we put a layer of fish. The fish should be small pieces and, of course, without bones.
Generously coat this layer with mayonnaise.
Then add a layer of the remaining carrots. To make the salad “airy”, it is better to rub this and all subsequent layers over a plate directly onto the salad.
Grate the whites of hard-boiled eggs. Lubricate with mayonnaise.
Grate the apples.
Three cheese on a fine grater.
Spoon mayonnaise over it, but do not spread it.
Three yolks on a fine grater. It’s also better to grate them over a salad dish. Place in the refrigerator for at least 2 hours. The salad should be well soaked. Decorate with dill sprigs.
Ingredients:
- 500 g fresh pollock,
- 1 large onion,
- 2 tablespoons butter,
- mayonnaise, milk, salt to taste,
- 1 carrot,
- sprigs of greenery.
Preparation:
Rinse the fish thoroughly under running water, cut into small pieces, place in a pan, add milk, salt and cook for ten to fifteen minutes until cooked.
Leave the finished fish in milk until it cools completely, then remove it and separate the meat from the bones.
Place the finished meat in an even layer on a wide dish. Pour mayonnaise over the meat.
Peel the onions, chop them, fry in a frying pan in butter until golden brown, cool and place on a layer of mayonnaise.
Before serving, garnish the prepared salad with sprigs of herbs and slices of fresh carrots.
Ingredients:
- 100 g perch fillet,
- 3 small carrots,
- 2 eggs,
- 1/2 red bell pepper,
- 2 tbsp. spoons of mayonnaise,
- parsley,
- salt,
- ground black pepper.
Preparation:
Boil two carrots, cool, peel, cut in half, then cut into semicircles. Boil the perch fillet, then remove the bones and cut into strips. Instead of perch, you can use any other river fish. Boil the eggs, peel them, cut or grate on a coarse grater. Place perch fillet, chopped carrots, chopped eggs in a deep container. Peel one carrot, chop on a fine grater, and place in the same container. Remove the seeds from the red bell pepper, cut it in half, then cut one half into strips. To prepare one serving of salad, only half of the pepper is needed, the other can be used to decorate the finished salad. Add chopped peppers to a container with fish, carrots and eggs, season everything with mayonnaise. Mix the resulting mass thoroughly, then place in a salad bowl and garnish with a sprig of parsley. Cut half of the red bell pepper into strips or slices and place on the salad.
Boil two carrots, cool, peel, then cut into semicircles.
Boil the perch fillet, then remove the bones and cut into strips.
Boil the eggs, chop or chop on a coarse grater.
Peel one carrot, chop on a fine grater, and place in the same container.
Remove the seeds from the red bell pepper, then cut it in half and cut one half into strips.
Add chopped peppers to a container with fish, carrots and eggs, season with mayonnaise.
Ingredients:
- Fresh fish (any) - 0.5 kg.
- Eggs - 2-3 pcs.
- Potatoes - 3 pcs.
- Carrots - 1-2 pcs.
- Onion - 1 pc.
- Sweet pepper - 1 pc.
- Pickled cucumbers - 3-4 pcs.
- Peas - 1/2 can.
- Green onions - 1 bunch.
- Mayonnaise.
- Salt pepper.
Lenten salad with fish
Ingredients:
• 3 – 5 boiled potatoes (depending on size); • half a celery root; • 1 blue onion; • 1 tbsp. canned tuna; • 3 dessert spoons of butter; • 1 dessert spoon each of dry red and white wine; • 0.5 tsp. sweet mustard; • salt, dried parsley and basil.
Preparation:
1. Cut the boiled potatoes into small slices. 2. Boil the celery and chop it smaller. 3. Separate the meat into separate pieces. 4. Mix the remaining sauce from the canned food with butter, mustard, wine, salt, basil and parsley. 5. Chop the onion into arbitrary pieces. 6. Combine all the prepared ingredients for the future salad in a common bowl and pour the sauce over them. 7. Leave in this form for a couple of hours so that the treat infuses. Before serving, the salad must be kept in a cool place. To make the taste of the sauce for the appetizer more interesting, you can add freshly squeezed lime/lemon juice to it.
Fish and potato salad
This salad can be considered a complete dinner; it doesn’t take long to prepare and is eaten quickly.
We will take:
- Three hundred grams of boiled pike
- Two pre-boiled potatoes
- Medium tomato
- Bunch of lettuce
- Fresh cucumber
- One hundred grams of mayonnaise
- Bunch of greenery
- Salt as needed
- Vinegar
How to cook:
- Boil the fish for fifteen minutes in slightly salted water, in small quantities. When it cools down, take it apart into pieces, and at the same time remove all the bones.
- Boil the potatoes in their skins, then peel and cut into cubes, as for Olivier salad. Rinse the lettuce leaves and tear them into large pieces. Mix the salad, potatoes and fish, sprinkle with vinegar, salt, season with mayonnaise and place in a salad bowl.
Cut the tomato and cucumber into thin slices and decorate the salad on top. Arrange the sprigs of herbs and serve.
Caesar with red fish
Ingredients:
• 400 g fresh red fish; • 100 – 150 g of lettuce; • 2 handfuls of white crackers; • 50 g chopped Parmesan; • 2 yolks; • 10 pieces. cherry; • 1 teaspoon Dijon mustard; • ½ lemon; • olive oil, salt, pepper, granulated garlic.
Preparation:
1. If the fish is salted, then it will be enough to remove it from the skin and cut it into pieces. If a fresh product is used, then it must be salted, sprinkled with lemon juice, baked until tender and only then chopped into small slices. 2. Fry cubes of wheat bread until golden brown in a small amount of oil. 3. Tear the lettuce leaves with your hands. 4. Squeeze the juice from half a lemon, mix it with the yolks, granulated garlic, pepper, salt and mustard. Beat. Dilute the sauce with olive oil to the desired consistency. 5. Place pieces of lettuce leaves on a plate. Place cherry halves and pieces of prepared fish on top. 6. Add cheese and crackers. Season the salad with red fish with the resulting mustard-butter sauce and sprinkle with chopped Parmesan.
Boiled catfish salad with apples and cheese
What do you need:
- catfish fillet – 0.5 kg;
- brine cheese (feta and feta cheese are suitable) – 0.2 kg;
- pickled cucumber – 150 g;
- apple – 0.2 kg;
- lemon juice – 20 ml;
- sour cream – 125 ml;
- fresh herbs - to taste.
How to cook:
- Boil the catfish in salted water and cool.
- Cut all products into cubes about 1 cm in size, pour in lemon juice and stir.
- Season with sour cream.
- Place the appetizer on a plate or in a vase, sprinkle with chopped herbs.
There is no need to salt the salad prepared according to this recipe. It has a spicy taste. Classified as a light snack. If you want to further reduce the calorie content of your food, you can replace the pickled cucumber in its composition with fresh one.
Festive appetizer with caviar
Ingredients:
• 150 – 200 g of red high-quality caviar; • 100 g of dry long rice; • 5 pre-boiled eggs; • 200 – 250 g red fish; • 1 sweet white onion; • 50 g of lettuce leaves; • 1 tbsp. mayonnaise sauce.
Preparation:
1. Cook rice until soft. The main thing is not to let the cereal boil, it should not turn into porridge. 2. Cool the eggs, peel and cut into small pieces. 3. Peel the sweet onion and chop it very finely. 4. Cut the fish fillet into cubes (slightly larger than all the other ingredients). 5. Mix the products in a common bowl. Season with mayonnaise sauce and add salt if desired. Place the prepared appetizer on lettuce leaves and garnish with red caviar. It is very impressive to serve this salad in tartlets. You can make this salad with smoked fish - its taste will be very piquant.
Salad with boiled fish and pickled onions
So, to prepare the salad you will need:
- peeled fish - 700 g
- 4-5 eggs
- 2 medium onions
- mayonnaise
- salt and pepper to taste
- vinegar
- carnation
Boil the fish, cool, remove the skin and remove the bones, and cut the meat with your hands. Boil the eggs as if for a salad, cool and cut into small cubes, or slices.
All the difficulty of this salad is given to the preparation, or rather. To do this, chop the onion thinly and pour boiling water over it. Add 2 tbsp. vinegar, 1 tbsp. salt and sugar, a little pepper, a bud of clove. Bring this mixture to a boil and immediately after that drain the water and place the onion in a colander. Select cloves from the onions and you get delicious pickled, not bitter onions.
Now you need to mix the fish, eggs and onions, season with salt, pepper and mayonnaise. Here's an easy salad recipe.
You can also add any vegetables you wish to it - cucumber, tomatoes, sweet peppers, as well as apples and even peaches. At the same time, you can add a little mustard to the salad for dressing.
