Fish is recommended to be eaten every day, as it positively affects the work of the cardiovascular system and not only. One of the most original ways to use this product is to use it in salads.
For such dishes you can take any kind of river or sea fish, in fresh or frozen form. And as an additional ingredient, boiled eggs, vegetables, legumes, and even fruits can act.
Fish salads will be indispensable in the period when you can not eat meat, for example, during fasting or following a diet.
Fish and Egg Salad - General Cooking Principles
Get fresh fish for the salad. Better if she is alive. The smell of the fish should be pleasant. Her eyes should be transparent and clear. If you take only the sirloin, then check the fish for elasticity and see the color of the scale.
Salad fish need to be pre-cleaned, remove the skin and bones, then wash and dry. It can be boiled, steamed or fried. Salting the product is not necessary, since the salad will be seasoned with sauce.
Eggs need to boil until fully cooked, adding a little salt. Then pour them with cold water to make it easier to peel off the shell.
The remaining products are either crushed fresh or subjected to heat treatment.
Adjust the amount of butter, lemon juice, mustard, mayonnaise and sour cream in salads based on your personal preferences. Some of the components can either be replaced or deleted.
Fish salad with vegetables and egg
Ingredients:
• 600 g cod or haddock fillets;
• four potatoes;
• 3 eggs;
• two canned cucumbers;
• one bulb medium size;
• 60 g mayonnaise or cream sauce;
• 35 g tomato puree;
• salt;
• ground black pepper;
• bunch of leaf lettuce.
Preparation:
1. Peeled cucumbers canned peel and cut into small cubes. 2. Cut off the neck and bottom of the onion, remove the dry scales and wash. Then chop the onion finely.
3. Boil the fish fillet in a little water with salt.
4. Boil the potatoes, not peeling, and then cool and peel.
5. Eggs cook hard boiled. After boiling water add salt.
6. Pour the lettuce leaves with cool water and leave for a few minutes, then rinse under running drinking water and dry in air.
7. Chop fish fillets arbitrarily. Cut potatoes and eggs into small cubes.
8. Mix in a deep bowl fish fillets, potatoes, onions, eggs and canned cucumbers.
9. Prepare refueling. To do this, mix mayonnaise, tomato puree, salt and pepper.
10. Season the vegetables and fish with the prepared sauce and mix the salad well.
11. Place evenly lettuce leaves in a flat plate and lay salad on them.
Fish salad with beans and egg
Ingredients:
• one small carcass mackerel;
• one Bulgarian pepper;
• bunch of green onion feathers;
• one ripe red tomato;
• 50 g canned red or white beans;
• one egg;
• 20 g capers;
• 20 g pitted olives;
• 25 g vegetable oil;
• 20 g of vinegar;
• 8-10 g of mustard;
• ground black pepper;
• salt.
Preparation:
1. Gut mackerel, clean and rinse. Then cook the carcass in salted water. After that, clear the flesh of the fish from bones and skin, and disassemble the hands into small pieces.
2. Bulgarian pepper washed and cleaned from seeds, partitions and stalks. Dice the vegetable.
3. Wash the tomato and dice as well.
4. Wash onion feathers, cut into small rings.
5. Egg boil hard boiled, peeled from the shell and cut into cubes.
6. Olives can be cut in half, and can be cut into rings.
7. Prepare a gas station. To do this, mix in a bowl of vinegar, vegetable oil, mustard, capers, ground pepper and salt.
8. Combine the ingredients of the salad (fish flesh, Bulgarian pepper, tomato, green onion, egg, olives) and fill it with pre-prepared sauce. 9. Put the salad in a serving plate or salad bowl. Decorate the dish by sprinkling on top of white or red beans.
Fish salad with a tongue and eggs
Ingredients:
• 300 g fillet of sole;
• 50 g butter;
• three chicken eggs;
• on a sprig of fresh greens of basil, mint and sorrel;
• mayonnaise or sour cream sauce;
• ground pepper;
• salt.
Preparation:
1. Wash the fillets of the tongue, dry, cut into cubes and fry in butter without salt.
2. Wash eggs, cook hard boiled. Then cut into cubes.
3. Soak basil, sorrel and mint in cold water for a few minutes, rinse, dry a little and chop finely. You can chop the herbs in a blender to obtain a slurry.
4. For dressing in mayonnaise sauce put gruel of greens, add pepper and salt.
5. Stir fried fish fillets, eggs and dressing in containers.
6. Take a mold in the form of a cylinder, put it on a portion plate and fill it with salad.
7. Carefully remove the mold and decorate the salad with mint leaves and garlic croutons.
Salad of Pollock Fish with Egg and Apples
Ingredients:
• 250 g of pollock;
• two medium sized apples;
• one small red onion;
• two chicken eggs;
• one canned or fresh cucumber;
• a couple of spoons of mayonnaise;
• on a sprig of parsley, dill and mint;
• salt;
• a teaspoon of lemon juice;
• half a teaspoon of mustard.
Preparation:
1. Wash fish carcass, clean, boil, separate the flesh from the bones. Pulp cut into cubes.
2. Peel and peel the apples, cut them into small cubes and sprinkle with lemon juice.
3. Remove the neck and bottom from the onion, cut off the dry scales. Then wash the onions, cut into small cubes.
4. Cook eggs, peel off the shell and cut into cubes.
5. In a cucumber, cut off the skin, remove the seeds, and chop the flesh finely.
6. Soak parsley, dill and mint leaves in water for a few minutes and rinse. After that, dry with a kitchen towel and finely chop. 7. For dressing mix mayonnaise, mustard and salt.
8. Mix chopped pollock, apples, greens, eggs, cucumber, onion and dressing in containers.
9. Transfer everything to a salad bowl, top with a sprig of parsley. Remove the salad in the cold for 30 minutes.
Fish Salad with Egg and Nuts
Ingredients:
• 300 g of haddock fillets;
• 100 g of milk;
• one egg;
• one medium apple;
• 50 g of walnuts or pecans;
• one small tomato;
• some sorrel greens;
• salt;
• 20 ml of lemon juice;
• 20 ml of grapefruit juice;
• 50 g of mayonnaise;
• 50 g sour cream.
Preparation:
1. Wash fillet of haddock, place in a saucepan, pour in milk and water so that the fish is almost completely covered. Add salt and cook until ready. Then chop the fish finely.
2. Boil an egg and grind it with the help of a large grater side.
3. Peel the apple and chop it finely.
4. If walnuts are used, they need to be slightly warmed in a dry frying pan and peeled. If pecans are selected, they can be crushed immediately with a mortar.
5. Wash the tomato, cut into four parts and remove the seeds, and cut the walls into small cubes.
6. Sorrel sort, wash, chop into mush with a blender.
7. Prepare the sauce. To do this, mix in a bowl of sorrel gruel, sour cream, salt, mayonnaise, lemon juice and grapefruit.
8. Put a layer of haddock on a flat plate, then coat with richly prepared sauce.
9. The next layer to put the tomatoes. Smear again.
10. The third layer is eggs, and on top of them a crushed apple.
11. Top gently grease all the sauce and sprinkle with chopped nuts.
12. Decorate with sprigs of dill or parsley and remove the salad soak in the fridge.
Fish Salad with Egg and Carrot
Ingredients:
• 300 grams of pink salmon or salmon;
• 40 grams of rice cereal;
• one egg;
• one bow;
• three spoons of mayonnaise;
• 45 ml of vegetable oil;
• one small carrot;
• olive oil;
• 20 ml of lemon juice;
• ground pepper;
• salt.
Preparation: 1. Wash carrots, boil, cool and peel. Then cut into small cubes.
2. Rice croup, sort, wash until transparent water and cook.
3. Wash the egg, boil hard-boiled, peeled from the shell and cut into small cubes.
4. Cut the neck and bottom of the onion, remove the dry scales and wash. After that, chop the onion into small cubes, put on a sieve and scald with boiling water. Leave on a sieve to drain excess water.
5. Wash, dry the fillet of salmon or pink salmon, chop finely, fry in vegetable oil until golden brown. Sprinkle with salt if necessary.
6. For dressing, mix mayonnaise, olive oil, lemon juice, salt and pepper.
7. Salad layered. The first layer is fried fish, smeared with a dressing prepared in advance.
8. The next layer is boiled carrots. It is also a little fluff dressing.
9. Next, put the bow. Also lubricate the dressing.
10. Lay the egg, then the rice in the fourth layer and smear everything again with the prepared dressing.
11. Decorate the salad with olives, send in a cold soak and an hour later serve to the table.
Fish Salad with Egg - Tricks and Useful Tips
• Ingredients of all salads can be changed at your discretion.
• Choose fish with the least bones for salads.
• When cooking fish for salad, try not to overdry it. To make it juicier, pre-sprinkle it with lemon juice.
• For a simplified version, you can use canned fish.
• If desired, fresh herbs can be replaced with dried.
