Mackerel Salads

Mackerel is among the most useful fish. It is rich in vitamin B12, polyunsaturated fatty acids, valuable trace elements. It is recommended to include in the diet of children, pregnant women, patients with diabetes and people who follow diets associated with other ailments. This fish can be boiled, baked, salted and served as a main dish, but often it is used as the main ingredient of complex snacks. Mackerel salads are varied. Whatever your gastronomic preferences, you will almost certainly be able to choose the version of this dish to your liking.

Cooking Features

Salads can be cooked from boiled, baked, canned, salted or smoked mackerel. These snacks can differ not only a recipe, but also technology of preparation. However, there are several points that you need to know and take into account, no matter what recipe you use to prepare the dish.

Mackerel is among the most useful fish. It is rich in vitamin B12, polyunsaturated fatty acids, valuable trace elements. It is recommended to include in the diet of children, pregnant women, patients with diabetes and people who follow diets associated with other ailments. This fish can be boiled, baked, salted and served as a main dish, but often it is used as the main ingredient of complex snacks. Mackerel salads are varied. Whatever your gastronomic preferences, you will almost certainly be able to choose the version of this dish to your liking.

Cooking Features

Salads can be cooked from boiled, baked, canned, salted or smoked mackerel. These snacks can differ not only a recipe, but also technology of preparation. However, there are several points that you need to know and take into account, no matter what recipe you use to prepare the dish.

You should not use a product for salad that you are not sure of its freshness. Other products do not mask the unpleasant taste and smell, as a result, your efforts will be spent in vain. In addition, the fish "with a gruel" can be dangerous to health.
Mackerel cooked in different ways can vary greatly in taste. Only boiled and baked mackerel can be considered interchangeable. In other cases, it is necessary to use the version of fish that is indicated in the recipe for making salad.
Only fillets are put in the salad, pre-sliced according to the recommendations in the recipe. Before that you need to carefully examine the fillets to make sure that not a single bone gets into the salad. Even when using canned food, it is recommended to remove large coarse bones, and put only tender meat in a salad.
Mackerel has a peculiar smell. To neutralize it, put a lot of spicy herbs in the salad, both fresh and dried, pepper and zest. Add mustard and lemon juice to the dressing.
Salads with mackerel are usually seasoned with a sauce based on fermented milk products mixed with lemon juice or vegetable oil vinegar, or mayonnaise. You can complement any of the options of the sauce with herbs and mustard - the taste of the salad will benefit from it.
If the salad contains products that require heat treatment, they should be cooled after cooking. If you add hot ingredients to the salad, it will quickly sour.
Mackerel salads can be layered and regular. Puffs are collected 2-3 hours before the estimated feast time, so that the layers have time to soak in the sauce. Ordinary salads in advance try not to fill, so that they no longer lose their freshness.

Mackerel goes well with potatoes, onions, carrots and other vegetables, as well as with some fruits, seafood, eggs. Recipes for salads with it are varied. Among them there are options suitable for a family dinner and a festive menu.

Salad from boiled mackerel

Composition:

fresh-frozen mackerel - 0, 7 kg;
potatoes - 0, 6 kg;
red onions - 0, 3 kg;
carrots - 0, 3 kg;
fresh dill - 50 g;
fresh parsley - 50 g;
leaf lettuce - 100 g;
bay leaf - 2-3 pcs .;
black pepper peas - 5 pcs .;
allspice peas - 5 pcs .;
salt, black pepper - to taste;
mayonnaise, vegetable oil - how much will leave;
lemon juice - 20 ml.

Method of preparation:

Remove the mackerel from the freezer beforehand by putting it in the main refrigerator compartment. If it is allowed to thaw out without an abrupt change in temperature, the eye will be juicy and will not fall apart into pieces during cooking. To accelerate the process using warm water or a microwave is strictly not recommended.
Wash mackerel, remove heads and fins. Gut and clean the fish, scrape the belly, wash again, dry.
Boil the water. Add salt, pepper, laurel leaves and one whole, but peeled onion. Dip prepared fish in boiling water. Cook it for 20 minutes.
Cool mackerel, separate meat from bones. Cut into small cubes, put in a bowl and sprinkle with lemon juice.
Wash carrots and potatoes, boil in a uniform, cool and peel. Cut vegetables into small cubes or grate large, arrange in different plates.
Lettuce, parsley and dill finely chop or even chop with a blender, leaving a few sprigs of greens to decorate the finished dish. Mix greens with mayonnaise.
Free the onions from the husk, cut into half rings, fry in vegetable oil. Put on a napkin so that it absorbs excess fat.
Divide all products into two approximately equal parts.
In a salad bowl, lay a plastic wrap.
Put the first part of the mackerel on the bottom, cover it with the sauce, then put half the carrot, brush it with the sauce. Then put onions and potatoes. Smear the potatoes with mayonnaise mixed with greens.
Repeat layers, but you do not need to lubricate the last potato layer
Put the salad in the fridge for 2-3 hours.

Before serving, put the salad bowl in a large dish and turn it over, then remove the foil and sprinkle with mackerel with green leaves.

Smoked Mackerel Salad

Composition:

smoked mackerel fillets - 0.3 kg;
fresh cucumbers - 0, 25 kg;
canned peas - 0, 25 kg;
chicken egg - 5 pcs .;
apples - 0, 3 kg;
salt, spices, mayonnaise or sour cream - to taste.

Method of preparation:

Inspect mackerel fillets to ensure all bones are removed. Cut into cubes of size 7-8 mm.
Peel the cucumbers, cut into cubes of approximately the same size as the fish.
Peel the apples, remove the cores. Pulp cut in the same pieces as vegetables. If you are afraid that the fruit pieces will darken, sprinkle them with lemon juice.
Boil the eggs. Cool them under a stream of cold water, free from the shell. Cut not too small cubes.
Open a jar of canned peas, drain the liquid from it, pour the peas into a bowl. Put shredded mackerel, apples and cucumbers to it.
Salt, pepper, season with sour cream or mayonnaise.

Serving this salad is recommended a la carte, laid out on plates with a special form. If there is no such device, you can use a tin can without a bottom or serve the salad in beautiful bowls.

Mimosa salad of canned mackerel

Composition:

canned mackerel - 0, 25 kg;
onions - 75 g;
chicken egg - 3 pcs .;
cheese - 150 g;
fresh greens - 50 g;
potatoes - 0, 3 kg;
carrots - 150 g;
mayonnaise - how much will leave.

Method of preparation:

Open a can of mackerel. Put the fish in a small bowl, remove the large bones. Mash mackerel with a fork.
Separately, boil carrots and potatoes in uniform. After cooling, peel, chop on a grater, placing in different plates.
On a grater with small holes, chop the cheese.
Cook hard boiled eggs. Do not digest them, otherwise the yolks will be covered with a bluish bloom, losing decorativeness. Cool, peel, divide into whites and yolks.
Mash yolks with a fork, mix with chopped greens.
Protein rub.
Put squirrels on a large plate, pour mayonnaise on them.
Free the onions from the husk, cut them as small as possible, put them on squirrels, cover them with a net of mayonnaise.
Put the potatoes. Pepper and salt it. Brush with mayonnaise.
Put the mackerel on the potatoes, pour in the sauce.
Coat the fish with a layer of carrots, smear it with mayonnaise.
Sprinkle with cheese, then yolks mixed with herbs.

From a distance the salad resembles sprigs of mimosa, which makes it look fresh in spring and cute. It is often made on March 8 and other holidays, which are associated with the arrival of spring and women's charm.

Salted mackerel vinaigrette

Composition:

salted mackerel fillets - 0, 2 kg;
marinated zucchini - 0, 2 kg;
beets - 0, 3 kg;
potatoes - 0.5 kg;
carrots - 0, 2 kg;
green onions - 50 g;
canned corn - 0, 25 kg;
apple cider vinegar (6%) - 20 ml;
vegetable oil - 60-80 ml.

Method of preparation:

Individually boil the vegetables, cool, cut into pea-sized cubes, put in a bowl.
Finely chop the salted fish fillet, add to the vegetables.
Slice the zucchini in the same pieces as boiled vegetables, add to the other ingredients.
Pour canned corn into a bowl.
Fill the salad with a mixture of vinegar and oil.

In taste, the vinaigrette made according to this recipe differs significantly from the traditional one. It is worth trying at least once.

How to decorate a mackerel salad

Serving mackerel salad to the holiday table, you should take care of its design. You can offer several options for beautiful serving of such dishes.

Mackerel salad can be laid out on an oval dish or in a large herring bowl, giving it fish shape. Scale can be replaced by thin circles of vegetables (fresh or pickled cucumbers, tomatoes) or chopped onion half rings. This decor is more suitable for flaky salads, but it can also be used for ordinary ones.
Layered mackerel salad can be laid out in the form of a cake. If the top layer to make proteins soaked in the juice of red cabbage, they will get a blue tint. From the pieces of vegetables on this background, you can portray the seascape with a ship or palm trees.
Ornament for mackerel salad can serve as flowers from vegetables that are part of it. Usually for this use carrots or beets.

Beautifully mackerel salad looks in transparent ice-cream bowls or salad bowls. Such dishes can be used for serving snacks.

Mackerel salads are tasty and healthy. If you arrange them beautifully, it will not be a shame to submit such dishes even to the festive table.

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