Mackerel salad - rich in vitamins and microelements: recipe with photos and videos

Home » Salads with fish and seafood » Mimosa salad from smoked mackerel - original and very tasty recipes

Valentina Kolesnikova 03/02/2020 (Updated: 05/21/2020) 240 No comments

Mimosa salad with smoked mackerel is an excellent alternative for those who are tired of the classic version. When my family starts to turn their nose up at the traditional Mimosa, it is mackerel that comes into play! And it doesn’t matter which one, hot or cold smoked! The taste of the salad is still unsurpassed and completely different!

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Surprisingly, for a long time I had no idea that Mimosa could be made in a variety of ways! As they say, live and learn. I learned that there are a lot of different cooking methods only when my family began to decisively refuse the usual version.

Then I decided to look on the Internet for some other salad with fish. That's how I learned that there are a huge number of different cooking options, with a different set of ingredients.

But today I want to offer you some amazing Mimosa recipes with hot and cold smoked mackerel. They are very simple and easy to prepare.

In addition, I will share some super tricks that will help you make the salad so tasty and unusual that your guests and loved ones will be pleasantly shocked! So be sure to read the recipes to the end!

Salad with cold smoked mackerel

To prepare, you will need some vegetables, which every housewife always has. The main thing is to stock up on smoked fish.

Ingredients:

Potatoes: 4-5 pcs.,
Fresh cucumber: 3-4 pcs.,
Bulb: 1 pc.,
Dill: bunch,
Cold smoked mackerel: 300-400 g,
Eggs: 4 pcs.,
Salt: a pinch
Mayonnaise: 300 g.

Instructions:

Cool the boiled potatoes and cut them into small pieces. The appetizer will be much tastier if all the ingredients are cut neatly and finely.
Fresh aromatic cucumbers fit perfectly into the recipe. Cut into small cubes.
Chop a medium-sized onion as finely as possible so that it does not overwhelm the taste of the other ingredients. For piquancy, chopped onions can be pre-marinated in vinegar diluted with water.
A chopped bunch of dill will highlight the taste of the salad. You can also use other herbs for piquancy: basil, parsley, cilantro (optional).
We peel the boiled eggs and chop them finely.
We remove the skin from the fish, clean the insides, and remove the bones. Cut the prepared fillet into small pieces.
Place the prepared ingredients in a bowl, mix gently and add salt to taste.
Season the ingredients with mayonnaise (preferably homemade). You can add a little wine vinegar to the mayonnaise for some spice. Decorate the top with sprigs of greenery and olives.

Before serving, it is better to put the salad with smoked mackerel and vegetables in the refrigerator for several hours so that it can soak and infuse.

Article rating:

Do you like fish dishes? Soups, casseroles and fish salads are incredibly tasty and healthy for people of all ages. Prepare a rich, aromatic and delicious salad with smoked mackerel and potatoes. Such a treat on the holiday table will certainly be welcome and will replace the standard fish slices. You can use mackerel in a new form if you haven’t tried cooking it this way before. The salad, of course, can be varied with other ingredients, for example, a green apple, olives or pickled cucumber, but this is at your discretion.

Recipe for “Salad with smoked mackerel and spicy dressing”:

Wash and peel the vegetables. Install the cube cutter. Chop the potatoes, place in a microwave-safe bowl and cover with cold water. Drain the water and refill with fresh water.

Also cut the carrots and onions into cubes using a food processor. Add the carrots to the potatoes and cook in the microwave for 5 minutes, covered. Be sure to leave a gap for steam to escape.

Place the finished vegetables in a sieve and pour cold water over them to stop cooking. Dry.

Add salt to the onion and fry in a frying pan in oil until transparent. Cool.

Place the cooled vegetables and onions in a bowl, add the smoked mackerel, disassembled into pieces.

For the dressing, mix horseradish with finely grated sour apple, pour in lemon juice, and salt to taste. Mix with heavy cream and mayonnaise to a light, smooth sauce.

Season the salad with sauce. Place in a salad bowl and garnish with herbs.

And serve.

Using the GALAXY GL2300 food processor, preparing such a salad is not at all difficult. The sharp blade will quickly cut all the vegetables into cubes.

Cooking method

On a note

You can prepare many dishes from smoked mackerel, which this fish will decorate with its exquisite taste. This can be a magnificent and very tasty pate with vegetables and mackerel, festive sandwiches and bruschetta, rich fish salads and surprisingly tasty snacks. You can cook smoked mackerel under a fur coat by replacing the herring.
And to make mayonnaise at home, you can choose one of several simple recipes. If you don't like raw eggs, make a very simple eggless mayonnaise.

Details

Many people love to eat smoked mackerel, but it can also be used to make delicious salads. A salad with smoked mackerel is prepared quickly and easily, but it has an excellent taste, and therefore such a salad can even be served on a festive table. Easy, simple and fast - that's all about cold smoked mackerel salad. Try making this salad and you will be pleasantly surprised by the taste of this nutritious salad.

Smoked mackerel salad with potatoes

Required ingredients:

potatoes – 3 pcs.;
green onions – 4-5 stalks;
mayonnaise – 250 gr.;
carrots – 3 pcs.;
salt and pepper - to taste.

Cooking process:

Boil potatoes and carrots in their skins first. Then let the vegetables cool and peel them. Cut the potatoes into small cubes and place in a salad bowl.

Clean the mackerel from skin and bones. Cut or separate the fish fillets into small pieces with your hands and add to the salad bowl with the vegetables.

Wash and chop the green onions. Place in a salad bowl. Season with salt and pepper. Season the salad with mayonnaise. Serve.

Potato and smoked mackerel salad

This vibrant and healthy salad starts with mackerel, loaded with nutritious vegetables, and finishes with a tangy mustard sauce and crunchy seeds.

Ingredients:

Potatoes – about 7 pcs.
Sea salt
Red onion – ¼ pc.
Celery – 1 stalk
Smoked mackerel fillet – 1 pc.
Egg yolk – 1 pc.
Dijon mustard – ½ tablespoon
Red wine vinegar – 1 tablespoon
Peanut butter – 1 cup
Cream – 3 tablespoons

Preparation:

Place the potatoes in a medium saucepan, cover with water and season with salt. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain.

In a large bowl, combine potatoes, red onion and celery. Using your hand, chop the mackerel into pieces no larger than raspberries; there should be about 1 cup. Add to salad.

Prepare the mayonnaise: In a small bowl, whisk together the egg yolk, mustard, and vinegar. Beat in butter. Add oil. When mixture thickens, whisk in heavy cream.

Fold 1/3 cup mayonnaise into potato mixture. There should be enough mayonnaise to cover the ingredients; add more if necessary. Cover and refrigerate for at least an hour. Adjust seasonings before serving, adding more salt or vinegar as needed.

Smoked mackerel salad with cucumbers

Required ingredients:

cold smoked mackerel – 1 piece;
potatoes – 3 pcs.;
eggs – 3-4 pcs.;
cucumbers – 2-3 pcs.;
mayonnaise;
salt and pepper - to taste;
greenery.

Cooking process:

Boil the potatoes until tender. When the potatoes have cooled, peel them and cut them into small cubes.

The eggs also need to be boiled, then cooled and peeled. Cut the eggs into small cubes. Also chop the washed cucumbers into cubes.

Mackerel must be cleaned of bones and skin. Cut the smoked mackerel into small pieces. Combine all prepared ingredients in a salad bowl.

Add chopped herbs and salt. Stir. Season the salad with mayonnaise and serve, garnishing with herbs on top.

Canned mackerel and seaweed salad

This mackerel and seaweed salad is rich in iodine, phosphorus and Omega-3 and Omega-6 fatty acids. Its preparation does not take much time and will complement the winter diet well.

Ingredients:

mackerel in oil - 1 can;
seaweed - 150 g;
boiled egg - 4 pcs.;
onion - 1 pc.;
pickled cucumber - 2 pcs.;
a bunch of dill;
sugar - 1 tsp;
salt and pepper to taste.

Preparation:

All ingredients are mixed in a salad bowl. A mixture of canned oil and seaweed brine is used as a dressing.

Smoked mackerel salad with tomatoes

Required ingredients:

eggs – 2 pcs.;
tomatoes – 120 gr.;
smoked mackerel fillet – 100 g;
lemon juice – 2 tbsp;
fresh parsley;
French mustard – 1 tbsp;
onion – 80 gr.;
olive oil – 10 ml;
canned corn – 70 gr.;
salt and pepper - to taste.

Cooking process:

Cut the peeled onion into thin half rings and marinate in a tablespoon of lemon juice. During the marinating process, stir the onions a couple of times to ensure they marinate evenly.

Meanwhile, boil the eggs. Fill them with cold water to clean thoroughly. Cut the cooled and peeled eggs into small cubes.

Cut the washed tomatoes into small slices, and also cut the mackerel fillet into small cubes.

Place fish, tomatoes, eggs and pickled onions in a salad bowl. Add corn to them. Prepare salad dressing. To do this, mix a spoonful of lemon juice with mustard and olive oil. Add salt and pepper. Stir.

Dress the salad and serve, garnished with sprigs of fresh parsley.

Salad with smoked mackerel, apple and spinach

Sour apples and spinach can help restore acidity in the body. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C and vitamin B6, all of which play important roles in health.

Ingredients:

Apple – ½ pc.
Olive oil – 1.5 tablespoons
Fresh lemon juice – 1 tablespoon
Dijon mustard – 1/4 teaspoon
Packed spinach – 4 cups
Smoked mackerel – 1 pc.
Sliced almonds – 3 tablespoons
Dried currants – 3 tablespoons

Preparation:

Cut the apple into 3cm wedges into a large bowl. Cut the wedges crosswise.

In a large bowl, whisk together the butter, lemon juice, mustard and apple, adding the sauce. Add remaining ingredients, mix and season with salt.

Cold smoked mackerel salad with canned peas

Required ingredients:

pickled cucumber – 1 pc.;
mayonnaise - for dressing;
sour apple – 1 pc.;
canned peas – 0.5 cans;
smoked mackerel – 230 gr.;
green onions;
parsley;
eggs – 3 pcs.

Cooking process:

Cut the boned mackerel into thin slices. Place the fish in a salad bowl. Boil the eggs and cool. Meanwhile, cut the pickled cucumber into thin strips.

First peel the apple and then cut it into small cubes. Peel the cooled eggs and also chop them into cubes.

Place all prepared ingredients in a salad bowl with mackerel. Add canned peas and chopped herbs. Stir.

Season with salt and mayonnaise.

Smoked mackerel salad will delight the taste buds of fans of fish dishes and will qualitatively diversify the daily diet or holiday menu. By supplementing the base product with a wide variety of components, you will be able to enjoy the excellent taste of the resulting cold appetizers.

Recipe for “Salad with smoked mackerel and spicy dressing”:

Wash and peel the vegetables. Install the cube cutter. Chop the potatoes, place in a microwave-safe bowl and cover with cold water. Drain the water and refill with fresh water.

Also cut the carrots and onions into cubes using a food processor. Add the carrots to the potatoes and cook in the microwave for 5 minutes, covered. Be sure to leave a gap for steam to escape.

Place the finished vegetables in a sieve and pour cold water over them to stop cooking. Dry.

Add salt to the onion and fry in a frying pan in oil until transparent. Cool.

Place the cooled vegetables and onions in a bowl, add the smoked mackerel, disassembled into pieces.

For the dressing, mix horseradish with finely grated sour apple, pour in lemon juice, and salt to taste. Mix with heavy cream and mayonnaise to a light, smooth sauce.

Season the salad with sauce. Place in a salad bowl and garnish with herbs.

And serve.

Using the GALAXY GL2300 food processor, preparing such a salad is not at all difficult. The sharp blade will quickly cut all the vegetables into cubes.

How to prepare smoked mackerel salad?

Each recipe for salad with smoked fish is unique in its own way and has its own preparation schedule, the execution of which will contribute to obtaining the desired result. However, there are also generalizing points about creating snacks.

Before use, smoked mackerel is peeled, fins removed, and, if necessary, gutted if whole fish is available. The next mandatory preparatory step will be separating the fillet from the bones.
Smoked fish pulp goes perfectly with boiled rice, potatoes, and other vegetables.
You can use canned peas, beans or corn as additional components that harmoniously complement the smoked mackerel salad.
The dressing for the snack can be mayonnaise, sour cream or a mixture of vegetable oil with lemon juice, balsamic vinegar and seasonings to your taste.

Salad with hot smoked mackerel

A simple, but at the same time tasty and satisfying salad with smoked white fish, which in this case will be mackerel, can be prepared based on the proportions of the ingredients in this recipe. Instead of pickled cucumbers, you can use pickled cucumbers, and replace the onion with chopped leeks.

Ingredients:

hot smoked mackerel – 1 pc.;
eggs – 4 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
pickled cucumbers – 2 pcs.;
peas - 1 jar;
mayonnaise - to taste;
vegetable oil – 30 ml;
green onions – 0.5 bunch;
salt pepper.

Preparation

Cut boiled and peeled eggs and pickled cucumbers into cubes.
Sauté onions and carrots in oil and cool.
Add peas, chopped smoked fish fillet and green onions to the prepared ingredients.
Season a delicious salad with smoked mackerel with mayonnaise, salt, pepper, and mix.

Cold smoked mackerel salad – recipe

A salad with cold smoked mackerel will perfectly complement stalked celery, which should be cleared of coarse veins and sliced as thinly as possible. A mixture of sour cream and mayonnaise is used here as a dressing, but you can use only one type of sauce, adding seasonings and herbs to taste.

Ingredients:

cold smoked mackerel – 1 piece;
eggs – 4 pcs.;
potatoes – 3 pcs.;
celery stalks – 2 pcs.;
cheese – 70 g;
mayonnaise and sour cream - 2 tbsp each. spoons;
salt pepper.

Preparation

The fish is prepared by separating the fillets from the bones.
Boil potatoes and eggs in their skins and chop them.
Chop celery stalks and grate cheese.
Combine the ingredients, add sour cream and mayonnaise, salt and pepper.
Mix the smoked mackerel salad and serve.

Salad with smoked fish and potatoes

Salad with smoked mackerel and potatoes is prepared with the addition of fresh white lettuce onions, which will give the appetizer a pleasant sharpness and piquancy. Finely chopped parsley and dill will also come in handy. You can optionally add a little cilantro or basil, and replace the mayonnaise with a mixture of sour cream and mustard.

Ingredients:

smoked mackerel – 1 piece;
eggs – 3 pcs.;
potatoes – 5 pcs.;
white onion – 1 pc.;
dill and parsley - 1/3 bunch each;
mayonnaise – 150 g;
salt pepper.

Preparation

Boil potatoes and eggs, peel and cut into cubes.
Chop the onion, pour boiling water over it for 10 minutes, then drain it, let it drain, and add it to the rest of the ingredients.
Add greens, mayonnaise, seasonings to the smoked mackerel potato salad and mix.

Salad with rice and smoked fish

You can prepare an incredibly tasty salad with smoked fish by adding fluffy rice boiled until fully cooked to the appetizer. Fresh cucumber can be excluded from the recipe, as well as green onions, or replaced with other vegetable ingredients to your taste. Hot and cold smoked mackerel are equally suitable for salad.

Ingredients:

smoked mackerel – 1 piece;
eggs – 3 pcs.;
boiled rice – 2 cups;
boiled carrots – 1 pc.;
salad onion – 1 pc.;
green onions – 1/3 bunch;
fresh cucumber – 1 pc.;
mayonnaise – 150 g;
salt pepper.

Preparation

Dice carrots, cucumbers, onions and boiled eggs.
Add green onions, rice, salt, pepper and mayonnaise.
Stir in smoked mackerel, let the appetizer soak a little and serve.

Salad with smoked mackerel and tomatoes

Tomato and smoked mackerel salad, prepared with crispy lettuce leaves, will compete with any other gourmet appetizer. You can use halves of cherry tomatoes or slices of regular fleshy tomatoes, and if desired, replace the bacon with lean ham or any sausage.

Ingredients:

smoked mackerel – 1 piece;
tomatoes – 400 g;
lettuce leaves - 1 bunch;
bacon – 100 g;
crackers - 1 handful;
olive oil – 4 tbsp. spoons;
lemon juice – 2 tbsp. spoons;
salt pepper.

Preparation

The bacon is sliced thinly and fried in a frying pan until golden brown and crispy.
Separate the fish from the bones and cut into pieces.
Cut the tomatoes into halves or slices.
Mix the ingredients with lettuce leaves, pour over a dressing of oil, lemon juice, salt and pepper, sprinkle with croutons.

Mimosa salad with smoked fish

With smoked mackerel is not a classic version of the dish, but it has very decent taste characteristics. It can be prepared with the addition of carrots and potatoes, slightly increasing the portion of fish fillet, or not deviating from the simple and laconic technology proposed in this recipe.

Ingredients:

smoked mackerel – 1 piece;
eggs – 6 pcs.;
cheese – 150 g;
onion – 1 pc.;
butter – 150 g;
mayonnaise – 250 g;
salt pepper.

Preparation

Separate the fish fillet from the bones and chop it.
Grind the whites, yolks, cheese and frozen butter.
Prepare a delicious salad with smoked mackerel in layers, placing proteins, fish, onions, butter and cheese alternately in a salad bowl and greasing each with mayonnaise.
Finally, sprinkle the appetizer with yolk and refrigerate for several hours.

Salad “Under a Fur Coat” with smoked mackerel

The prepared layered salad of smoked mackerel and beets will be appreciated by fans of the famous herring appetizer. In this case, the fish is complemented by a “coat” of vegetables, turning into a real culinary masterpiece. After preparing the salad, be sure to let it soak in the refrigerator for several hours.

Ingredients:

smoked mackerel – 1 piece;
eggs – 2 pcs.;
beets and potatoes - 3 pcs.;
carrots – 2 pcs.;
onion – 1 pc.;
mayonnaise – 250 g;
salt pepper.

Preparation

Boil potatoes, carrots, beets and eggs and grate them.
Separate the fish fillet from the bones and cut into pieces.
Chop the onion into cubes.
Lay fish, onions, proteins, potatoes, carrots, beets in layers, greasing each layer with mayonnaise.
Sprinkle the appetizer with yolks and let it soak.

Smoked mackerel salad with beans

Salad with beans will not be the last place on the menu of a festive feast or will add variety to a boring everyday diet. The combination of products may seem exotic and unusual at first, but after the first tasting you will want to repeat the recipe several times.

Ingredients:

smoked mackerel – 1 piece;
onion – 1 pc.;
boiled or canned beans – 1.5 cups;
olive oil – 4 tbsp. spoons;
parsley – 0.5 bunch;
garlic – 1 clove;
lemon juice (optional) - to taste;
salt pepper.

Preparation

Chop the onion and fry in oil until golden.
After cooling, add beans, chopped smoked fish fillet, parsley and chopped garlic.
Season the salad with oil and, if desired, lemon juice, salt and pepper to taste.

Baltic salad with smoked mackerel

Salad with smoked mackerel is a recipe that can be made using fresh tomatoes and cucumbers. Often chopped radishes or daikon are added to the “Baltic” version of the appetizer, replacing them with tomatoes or fresh cucumbers. is not a mandatory ingredient and can be added as desired.

Ingredients:

smoked mackerel – 1 piece;
green onion – 1 bunch;
potatoes – 3 pcs.;
eggs – 3 pcs.;
cucumbers and tomatoes – 2 pcs.;
garlic – 1 clove;
mayonnaise – 150 g;
salt pepper.

Preparation

Boil, peel and cut potatoes and eggs.
Add slices of cucumbers, tomatoes and green onions.
Separate the fish fillet from the bones, cut it, add it to the salad along with green onions and garlic.
Season the salad with mayonnaise, salt, pepper, mix and serve.

Salad with smoked mackerel and green peas

A delicious salad with smoked mackerel and peas is equally good with mayonnaise or, to which you can add fresh or dried herbs, a pinch of thyme or coriander. Instead of tomatoes, you can add chopped fresh cucumbers, which will give you a new fresh taste of the snack.

Ingredients:

smoked mackerel – 1 piece;
onion – 1 pc.;
potatoes – 3 pcs.;
eggs – 3 pcs.;
tomatoes – 4 pcs.;
canned peas - 1 can;
mayonnaise – 150 g;
salt, pepper, herbs.

Preparation

Peel and cut boiled potatoes and chicken eggs.
Add chopped tomatoes and onions, after steaming the slices with boiling water.
Place peas without marinade, chopped fish fillet, mayonnaise, salt, pepper and herbs in a salad bowl.
Mix the delicious salad and serve it to the table.

Smoked mackerel and apple salad

A very tasty salad with smoked mackerel is obtained by adding slices of fish with chopped sour green apple pulp. As a savory addition or decoration for an appetizer, use green onions cut into oblique feathers and leaves of dill and parsley. If the cucumber peel is hard, peel it first.

Many people love fish and seafood dishes. The interesting taste of mackerel adds piquancy to dishes, and when combined with other ingredients, it gives an original aftertaste. Cold smoked mackerel salads are often prepared. There are also recipes that use fresh or frozen fish. In each case, the result is a very original and flavorful snack.

Layered salad with smoked mackerel

Making a layered salad according to the following recipe is very quick. And for this, you will need:

smoked mackerel, processed with hot smoke (300 g);
onion;
sweet and sour apple;
boiled egg (1-2 pcs.);
Dutch cheese (100 g);
walnuts (50-70 g);
mayonnaise.

Step by step recipe:

Chop the onion, pour boiling water over it and after a few seconds strain through a colander. This way there will be no bitter taste in the salad.
Tear the mackerel into small fibers and do not forget to remove the bones.
Remove the peel, core and cut the apple into small cubes. To avoid losing the beautiful color, sprinkle the fruit with lemon juice.
Peel the eggs and cut into cubes.
Grind the nuts into a fine powder.

Having prepared all the ingredients, start laying out the layers (each layer is coated with mayonnaise):

smoked;
apple;
eggs;
grated cheese;
nuts.

Spread the last layer with mayonnaise on top and sprinkle with herbs.

General cooking principles

Mackerel meat is in demand, as this commercial fish is rich in vitamins B12. It is also enriched with minerals: sodium, chlorine, phosphorus, zinc. Mackerel salad recipes are universal, since the main component contains almost no small seeds. The fish snacks turn out to be quite fatty. If you combine additional ingredients correctly, it is easy to prepare an original dish. This salad will be appropriate in everyday life, while fasting and on the holiday table.

They usually use the fillet of lightly salted, fresh or smoked fish. The fillet is cut into pieces, cubes or slices, and sometimes even used in ground form, preparing small meatballs. If a whole carcass is taken, then first cut off the tail, head and a small part along the abdomen. All insides are carefully removed and the product is washed outside and inside under water. Then the mackerel is peeled from the skin using movements from the head. Using a knife, carefully separate the fillets.

You can use canned food to make salads. But before adding to the salad, canned pieces should also be checked for the presence of bones, which can spoil the meal. And if you want to give the dish an unusual spicy taste, then it is better to abandon classic mayonnaise as a dressing. You can prepare a sauce based on vegetable or olive oil, mustard or table vinegar.

Cooking features

Salads can be prepared from boiled, baked, canned, salted or smoked mackerel. These snacks may differ not only in recipe, but also in preparation technology. However, there are several points that you need to know and take into account, regardless of what recipe you are preparing the food from.

You should not use a product for salad that you are not sure is fresh. Other products will not mask the unpleasant taste and smell, and as a result, your efforts will be wasted. In addition, “smelly” fish can be hazardous to health.
Mackerel cooked in different ways can taste very different. Only boiled and baked mackerel can be considered interchangeable. In other cases, you need to use exactly the version of fish indicated in the recipe to prepare the salad.
Only fillet is placed in the salad, after cutting it according to the recommendations in the recipe. Before doing this, you need to carefully inspect the fillet to make sure that not a single bone gets into the salad. Even when using canned food, it is recommended to remove large, rough bones and only add tender meat to the salad.
Mackerel has a specific smell. To neutralize it, add a lot of herbs, both fresh and dried, pepper and zest to the salad. Mustard and lemon juice are added to the dressing.
Salads with mackerel are usually seasoned with a sauce based on fermented milk products mixed with lemon juice or vinegar, vegetable oil, and mayonnaise. You can complement any of the sauce options with herbs and mustard - the taste of the salad will only benefit from this.
If the salad contains products that require heat treatment, they must be cooled after preparation. If you add hot ingredients to the salad, it will quickly sour.
Mackerel salads can be flaky or regular. The puff pastries are collected 2-3 hours before the expected time of the feast, so that the layers have time to soak in the sauce. People try not to season regular salads in advance so that they don’t lose their freshness longer.

Classic performance

Many people know this hot smoked mackerel salad. The recipe is very simple and there are no difficulties in the cooking process. The ingredients used are quite affordable products:

It is better to serve such a delicious meal in portions in bowls or bowls, making a tower out of the ingredients. The eggs are boiled and peeled. The apple is taken with sourness, but not very pronounced. Cut the fish fillet into cubes and place in a salad bowl. Cucumbers are not peeled and cut in the same way. The eggs are crushed with a sharp knife. It is better to peel the apple and cut it into four parts, then into thin slices. Add green peas to the salad, after draining all the liquid from them, add the remaining ingredients, season the salad and lay out in a heap. You can additionally decorate with sprigs of fresh basil.

From canned fish

A very simple option for preparing a salad with salted fish. It really takes minutes to prepare, especially if you boil the eggs in advance. The only ingredients required are a jar of canned food, two potatoes and eggs, and mayonnaise. Use fresh parsley as a decoration.

Boil the potatoes until soft, peel and cut into cubes. Chop the eggs with a sharp knife. Transfer the fish from the jar onto a saucer and mash with a fork. Everything is mixed together and seasoned with mayonnaise. If required, add salt and pepper to taste. It is better to take low-fat mayonnaise or even make it at home. Just before serving, garnish the salad with green parsley leaves.

From salted mackerel

There are many more ingredients in this salad, but the result is more festive, although it can also be a good snack on weekdays. It's quite easy to prepare if you follow the instructions. First prepare all the necessary ingredients:

one salted mackerel;
four eggs;
four potatoes;
carrot, purple onion;
mayonnaise, 9% vinegar, black pepper, sugar, salt.

Purple onions are peeled and cut into small cubes. Transfer to a convenient container and pour a glass of boiling water. Add vinegar, sugar and salt to taste, mix and leave to marinate for half an hour. Separately boil potatoes, carrots and eggs. These ingredients need to be cooled completely.

Salted mackerel without entrails and heads is carefully washed under water and dried with a napkin or towel. Then the loin is separated, the skin is removed, and cut into small cubes. Cooled vegetables are peeled and cut into cubes. Mix everything together and add the onion, after draining the vinegar marinade from it.

The finished salad remains to be dressed with mayonnaise and seasoned with ground pepper. Mix gently from bottom to top. If necessary, add more salt. Before serving, it is recommended to let it sit in a cool place for an hour. Then the appetizer is laid out in portions on plates and decorated with boiled carrot roses or purple onion rings and fresh parsley.

Using fresh fish

If there is a fresh carcass in the refrigerator, then it must be carefully prepared before adding to the salad. Before cooking, it is cut up: the head, fins and tail are cut off, and the entrails are removed. It is very important not to touch the gallbladder, otherwise such fish may taste bitter in the dish. Next, the carcass is freed from all scales and washed.

Only after this can you fill it with water and bring it to a boil. After boiling, remove the resulting foam, add salt and cook for twenty minutes over low heat. All that remains is to clean the fish from skin and bones and cut into small pieces. Next, all that remains is to choose a recipe for fresh mackerel salad.

You can make a very interesting salad with yogurt dressing. The recipe fully reveals the combination of mackerel, potatoes and pickled cucumber.

The fish is prepared and boiled using the proposed method, cooled, and divided into pieces. Boil carrots and potatoes until soft, peel and cut into small cubes. The eggs are boiled separately and crushed in a convenient way: you can cut them or grate them. Red and regular onions with cucumbers are cut into small cubes, all salad ingredients are mixed.

Next comes the turn of preparing the aromatic sauce. To do this, peeled garlic is passed through a press, green onions are chopped into smaller pieces. Mix with yogurt, you can add a little mayonnaise. Season with pepper and salt to taste, beat lightly. Refueling is required immediately before serving. You can prepare this salad from fresh frozen mackerel.

Kedgeree Salad with Smoked Mackerel

A well-known and exquisite salad, which is a worthy and budget option for important guests.

Ingredients:

Eggs – 2 pcs.
Long rice – 200 g
Oils – 60 g
Onion, finely diced – 1 pc.
Turmeric – 1 teaspoon
Ground coriander – ½ tsp.
Cardamom seeds – ¼ tsp.
Cayenne pepper – ½ tsp.
Ground cinnamon – ½ teaspoon
A pinch of saffron
Mackerel (hot smoked) – 2 pcs.
Fresh or frozen shrimp – 100 g
Frozen peas – 50 g
A few sprigs of coriander
Chopped onion – 1 tsp.
Chopped and finely chopped - 4-5 small tomatoes

Preparation:

Boil and peel the eggs.

Rinse the rice. Melt butter in a large saucepan. Sauté the onion in oil.

Add spices, mix well.

Add rice and stir.

Pour in 400 ml of cold water and bring to a boil. Bring to a boil, cover with a lid and cook for 10 minutes.

Clean and cut the mackerel into cubes.

Mix everything and season with sauce.

Light salad with cucumber and celery

This version of the salad is considered dietary and is suitable for all those who carefully monitor their figure. To prepare it, the fish carcass is prepared, boiled and disassembled into pieces. One apple is cut into strips, and two fresh cucumbers are cut into slices. Lettuce is chopped by hand. You will also need two stalks of celery - just cut them into small slices. All ingredients are mixed and seasoned with low-fat sour cream.

If you like the buttery taste of avocados, you can substitute fresh cucumbers in this recipe. It turns out no less tasty.

You can add beans to this recipe for satiety, because they are a source of vegetable protein and are also enriched with magnesium and calcium. It contains many useful microelements. This is a valuable product in dietary nutrition and during fasting. Before cooking, it is better to soak the beans in water until they swell. This process softens the beans and returns some of the moisture, which reduces cooking time. Also, when soaking, sugars dissolve, which are poorly digested and cause gas formation. Boil the soaked beans for about an hour in salted water over moderate heat.

With vegetables and curd cheese

A very tasty salad is made with spring vegetables - cucumbers and radishes. It will diversify the everyday table and fill it with bright colors . Prepared from the following ingredients:

half a kilo of boiled mackerel;
radish - 150 g;
sheep cheese - about 100 g;
two apples and cucumbers each;
vegetable oil, vinegar, pepper, salt.

All vegetables are chopped in a convenient way: cut into cubes or strips, grated. The fish is cut into pieces and mixed with vegetables, cheese is added. The oil is mixed with table or wine vinegar - this mixture is used to season the finished salad.

Salt and pepper are added to taste. Salt may not be needed if it was added to the water when cooking the fish.

Holiday recipe for Mimosa

Many people are familiar with the layered salad with the name of a popular spring flower. With smoked fish and rice, the appetizer is not only festive, but also very filling. The special taste of the dish is remembered for a long time. The ingredients you need to prepare are:

smoked fish - 150 g;
half a glass of boiled rice;
two eggs;
onion, carrot;
lettuce, mayonnaise.

Boil carrots until soft, peel and grate on a fine grater. The onion is peeled and chopped. If it is very sharp, you can scald it with boiling water. The fish fillet is cut into small pieces. The eggs are boiled, peeled, the whites are grated separately on a fine grater, and the yolks are mashed with a fork.

Next, a variation of the popular salad is laid out in a glass salad bowl or serving dish in layers: first, half rice, mayonnaise, half fish, half onion. The layers are smeared with mayonnaise. Next comes the grated carrots and the layers are repeated.

If you want to surprise your guests, you can use a more interesting recipe and cook hot Mimosa with mackerel and potatoes in the oven. Suitable for winter holidays and family dinners. It will saturate your loved ones with healthy vitamins and give unforgettable moments of pleasure. Prepared from the following set of products:

At the bottom of a heat-resistant salad bowl, lay out layers of ingredients in the following sequence: grated raw potatoes, chopped onions, chopped fish carcass with pepper, processed cheese, onions again, grated carrots, mayonnaise, layers of hard cheese. Each layer is sprinkled with a mixture of vegetable oil and soy sauce. The dish is baked in the oven for about half an hour at a temperature of 180 degrees until golden brown.

The salad is served warm directly in the container in which it was prepared. Or you can first cut into portions so that at the table you don’t have to worry about putting the salad on plates.