In one article we have collected perhaps the best options for family gatherings at the table. Red fish is not only healthy, but also tastes good. And the combination with tomatoes, Chinese cabbage, apple, grapefruit and orange is simply delicious. You can serve salmon either in a common dish or in portions: in tartlets or bowls.
You don’t have to worry about extra pounds, because many dishes consist of low-calorie seafood, and if you do without mayonnaise, then you are guaranteed a delicate and light snack without harm to your figure. Fatty mayonnaise dressing can be easily replaced with sour cream, yogurt or cottage cheese, which will not affect the taste in any way.
Salad with lightly salted trout and egg
Compound:
- Lightly salted trout – 200 g
- Boiled egg – 3 pcs
- Tomatoes – 2 pcs.
- Mozzarella cheese (any hard one can be used) – 5 pcs.
- Pickled garlic – 5 cloves
- Olives – to taste
- Quail eggs – 4 pcs
- Olive oil – 4 tbsp.
- Lemon juice – 2 tbsp.
- Liquid honey – 1 tsp.
- Mixed peppers - to taste
- Sea salt - to taste
Preparation:
- Take chicken, hard-boiled eggs. Peel them and cut into large cubes. Place half of the resulting mass in a salad bowl.
- Cut the lightly salted trout into cubes and place half of the entire trout into the eggs.
- Remove the seeds from the tomatoes. Cut the tomato pulp into cubes. Also cut the type of cheese you have chosen into cubes. Take half of each and place in a salad bowl.
- Now repeat the layers again using the products that remained after the first installation. When laying in layers, do not press them down. The salad should remain fluffy. Place some pickled garlic on top.
- Prepare salad dressing. To do this, mix olive oil, lemon juice, liquid honey. Add sea salt and pepper mixture. You can adjust the sourness and sweetness of the sauce to your taste.
- Dress the salad. Garnish it with olives and quail eggs. Place the dish in the refrigerator for 1 hour to let the salad steep.
With cucumber
Lightly salted trout salad turns out to be especially original and tasty if you add fresh cucumber and apples to it at once. Fruits should be sweet and sour.
What ingredients will you need?
For the dish you need to take:
- fresh cucumbers - 100-120g;
- lightly salted trout – 80-100 g;
- chicken eggs (pre-boiled until the yolk is firm) – 2-3 pcs. (depending on size);
- sweet and sour apple (large) – ¼ piece;
- white onion – 30-35 g;
- red caviar – 2 tsp;
- lemon – ¼ piece;
- olive oil – 1.5 tbsp. l.;
- salt, spices.
Lightly salted trout salad with cucumber.
Recipe below.
Step-by-step cooking process
The cooking process includes several stages:
- A piece of fish fillet must be cleaned of skin and bones. Then cut into small pieces. For example, neat cubes.
- Boiled eggs should be peeled and chopped randomly. For example, thin slices or small cubes.
- The apple must first be removed from the skin and the core with the seed box, and then cut into random pieces. It is best to also choose small cubes for this. Fresh cucumbers are crushed in the same way, along with their thick outer skin.
- The onion should be peeled and then finely chopped.
- For the original dressing, combine olive oil, salt, spices, and juice from a quarter of a lemon in a separate bowl. You can lightly beat the mixture.
- In a large salad bowl, you need to send all the products in order: pieces of fish, eggs, cucumbers, onions.
Top the products with dressing and mix thoroughly.
Rules for serving dishes, decoration
You can serve the appetizer to the table immediately after preparation. It's delicious to sprinkle a pinch of freshly ground black pepper on top. The treat is also served with red caviar.
Salad Trout in a fur coat
Compound:
- Lightly salted trout – 200 g
- Boiled potatoes – 2 pcs.
- Boiled carrots – 2 pcs
- Boiled beets – 1 piece
- Boiled eggs – 4 pcs
- Cheese – 100 g
- Green onions – 1 bunch
- Mayonnaise – 200 g
Preparation:
- Peel the potatoes and grate them. Salt it a little and mix with mayonnaise. Place it on a plate - this will be the first layer.
- Lightly salted trout must be cut into small cubes. Mix the fish with mayonnaise and place it in a second layer on a plate.
- Wash and chop the green onions, drying them first. Sprinkle chopped herbs over the salad.
- Place a third layer of finely grated eggs, which must first be peeled. Before adding, the egg mass must be mixed with mayonnaise.
- Grate the cheese on a fine grater. Prepare a mixture of grated cheese and mayonnaise. Lay it out with the fourth layer.
- Grate the carrots, add mayonnaise to it - this is the fifth layer. Next add the beets. You can arrange the salad in the shape of a fish. To do this, leave a little light part - this will serve as the head of the fish. You can decorate the salad as you wish.
Preparation
Among the recipes with photos of salads with lightly salted trout, there are both hearty and light snacks. In the first case, boiled potatoes and eggs are often added to the dish, in the second - fresh vegetables. But you can stick to the golden mean by preparing a salad with trout and tomatoes, cheese and croutons.
You can salt the fish yourself, but if you don’t have time, it’s better to buy ready-made fish.
- First of all, you need to boil the eggs hard, then cool them, peel and chop them, separating the whites from the yolks. Trout salad can be made with quail eggs, in which case you will need twice as many of them, and you need to cook them less.
- Cut the trout fillet into cubes or small pieces. For convenience, you can put the fish in the freezer for 15-20 minutes in advance.
- Cut the tomatoes into thin slices. Large tomatoes can be replaced with cherry tomatoes (6 pcs.), cutting them in half.
- Rinse a bunch of lettuce in ice water, dry it, tear it coarsely with your hands and place it in a salad bowl.
- Coarsely grate the cheese. This trout salad is best made with hard, aromatic cheese (Parmesan, Cheddar).
- Cut the loaf (preferably yesterday's) into small cubes and fry in olive oil until browned. Add a little more oil, turn the croutons over, lightly salt them and fry on the other side.
- Mix the dressing from olive oil, lemon juice (can be replaced with apple cider vinegar), salt and freshly ground black pepper.
- Place fish, tomatoes and boiled eggs on lettuce leaves, pour over dressing and stir. Place the salad with lightly salted trout on serving plates, as in the photo, sprinkling each serving with grated cheese and croutons.
You can make a more piquant and interesting dressing for this salad by mixing vegetable oil with sour cream (6:1), adding a little orange juice and mustard, hot pepper sauce, salt and whisk.
Fjords salad with lightly salted trout
Compound:
- Lightly salted trout – 300 g
- Salmon caviar – 130 g
- Boiled rice – 150 g
- Red salad onion – 1 head
- Boiled eggs – 4 pcs
- Mayonnaise - to taste
- Green leaf salad - to taste
Preparation:
- Rice must be boiled and cooled. Once cool, place it in a salad bowl.
- Cut the onions into medium-sized cubes and place in a salad bowl with the rice.
- The eggs must be peeled and cut into medium cubes. Cut lightly salted trout in the same way. Place these ingredients in a salad bowl as well.
- Mix everything thoroughly. Season the salad with mayonnaise. If you wish, you can salt it a little.
- Place green lettuce leaves on a flat plate. Place the resulting dish in a heap on them. Garnish the salad thickly with salmon caviar. You can serve the dish on the table.
Recipe for fish salad with salted pink salmon and tomatoes
This dish turns out to be very refined, but at the same time simple in terms of preparation. The main thing is to choose high-quality salted fish (it is best to salt pink salmon yourself). The salad can be served as a separate dish or as an addition to a side dish (rice, potatoes, buckwheat, pasta). This salad is very suitable for a festive table if you want to make a light and tasty appetizer that will decorate a festive feast.
Products:
- 200 grams of pink salmon fillet (lightly salted is used);
- 1 large tomato (preferably fleshy);
- 2 eggs;
- 100 grams of cheese (do not choose too salty);
- mayonnaise.
How to cook
Boil the eggs for 10 minutes, add cold water and leave until completely cool.
Cut the fish into small cubes (you shouldn’t cut pink salmon too finely, otherwise it will lose its shape). Place the fish in a salad bowl. Add a finely chopped egg to the pink salmon (you can also grate it).
We also chop the cheese using a grater and add it to the rest of the ingredients.
Wash the tomatoes, wipe dry and cut into slices or cubes. Pour out excess juice, as it will make the salad watery.
Season the dish with mayonnaise, add a little salt and let it brew for 30 minutes. If you wish, you can add finely chopped herbs to the dish or sprinkle with black pepper. It is better to serve it in small salad bowls or special glasses.
Kumushka salad with lightly salted trout
Compound:
- Lightly salted trout – 200 g
- Cheese – 150 g
- Boiled egg – 3 pcs
- Onion – 1 head
- Green apple – 1 pc.
- Pear – 1 pc.
- Mayonnaise - to taste
- Pomegranate seeds - to taste
- Parsley - to taste
Preparation:
- Cut lightly salted trout into small cubes. Place the chopped fish in the salad bowl as the first layer.
- Chop the onion into cubes and place in a salad bowl as a second layer, mixing it with mayonnaise.
- Grate a pre-peeled green apple. Place the apple in the salad bowl, thus forming the third layer.
- The fourth layer of salad consists of eggs mixed with mayonnaise, which must first be crushed into small cubes.
- Peel and grate the pear. This chopped fruit will form the fifth salad layer.
- Grate the cheese on a fine grater. Mix half the cheese with mayonnaise. You will receive the sixth layer. Sprinkle the remaining cheese on top of the salad. Garnish the dish with pomegranate seeds and herbs.
How to cook
As you can see, our salad requires the same ingredients as for a traditional “fur coat”. But, as you know, any little thing (which, by the way, cannot be called trout) can radically change the taste of the dish. So it is in our case. However, try it and see for yourself. So, boil the vegetables and eggs, peel them. Grate carrots, potatoes and beets, finely chop eggs with a knife. Cut the onion and trout into small cubes. To make our dish beautiful, it is advisable to take a removable form. We put all the ingredients into it in layers, coating each of them with mayonnaise. Sequence: beets, then potatoes, then carrots, onions, eggs, trout. We do not grease the fish with mayonnaise, but sprinkle it with grated cheese. All. As with herring, the salad needs to be given time to soak. What, you might ask, is the difference? The fact is that the delicate taste of trout will make the usual dish taste very unique, and its beautiful color will give it an unusual and festive look.
And finally, let's try to make a salad from canned trout. It is done very quickly, which our busy housewives will certainly like.
Recipe 3
A delicious and easy-to-prepare salad that can be tossed with onions for a delicious spicy kick. The salad can be served with any side dish or on its own.
Products:
- 200 grams of lightly salted pink salmon;
- 200 grams of fresh cucumbers;
- 3 eggs;
- 2 large spoons of mayonnaise;
- ground pepper as desired.
Cooking process
Boil the eggs until tender, cool and peel. Then cut into cubes and transfer to a plate.
Cut the fresh cucumber into cubes or thin slices, then mix with the egg.
Cut the red fish into cubes and combine with the rest of the products. You can also cut pink salmon into thin strips.
Mix all the ingredients, season with mayonnaise and lightly add salt to the salad. If desired, sprinkle with ground pepper and finely chopped parsley. After half an hour, the dish can be presented to the table - during this time it will have time to soak in and become even tastier.
For true gourmets
Red fish deservedly takes pride of place on any table, and especially appetizers with it. The king of such dishes is trout salad.
This fish has unsurpassed taste and is actively used in cooking in almost any form: fried and baked, salted and smoked.
The salad is made mainly with lightly salted trout, which has a soft and delicate taste that goes perfectly with a variety of products: fresh and boiled vegetables, fruits, cheese, eggs.
Gourmets will appreciate a hot salad with fried or grilled trout, whose taste will be emphasized by leafy greens and fresh tomatoes. And on the festive table, a salad with smoked trout, to which you can add boiled potatoes, sweet peppers, carrots, cucumbers, etc., will take its rightful place.
Recipes for salads with trout will appeal to lovers of healthy food, because this fish is considered the safest; it simply dies in polluted water.
Like other salmon, trout contains large quantities of beneficial fatty acids (Omega-3), which are necessary for the normal functioning of the cardiovascular and nervous systems and the brain.
This fish contains many substances necessary for the body: vitamins A, B, D, iodine and phosphorus, potassium, zinc.
With regular consumption of trout, the level of cholesterol in the blood is significantly reduced, metabolism is normalized, and the risk of developing atherosclerosis and cancer is reduced.
Salad with salted trout should be on the menu of everyone who suffers from high blood pressure, depression, memory problems and constantly faces high physical or mental stress.
Unlike its relative salmon, trout is less fatty, its calorie content is only 88 kcal per 100 grams. This fish contains a large amount of easily digestible protein and can become the basis of a dietary meal; for example, a salad with lightly salted or grilled trout is ideal for a light but satisfying dinner.
Followers of diets can eat salad with trout and cucumber, leafy greens, and fruits (except avocado) with almost no restrictions. As a dressing, it is optimal to use sauces based on yogurt, low-fat sour cream or vegetable oils.
There are many recipes with photos that allow you to prepare trout salad for every taste. You can make any fish salad with it, for example, traditional mimosa. You can even make a salad like Herring under a Fur Coat from salted trout, giving it a more refined and delicious taste. There are many options, and with a creative approach you can create a real masterpiece that will captivate everyone gathered at the table.
