Fish salad - the best recipes. How to properly and cook fish salad.

Fish salad - the best recipes. How to properly and cook fish salad.

Fish salad is a very tasty and healthy dish. Depending on the type of fish used in it, the composition of the other components and, in particular, the dressing sauce, its taste may be completely different: savory, spicy or, on the contrary, dietary and soft. The calorie content of a dish also depends strongly on what kind of fish is among the ingredients, for example, salmon will make it very nourishing, and cod - easy. Fish contains substances that are very valuable to the human body, such as easily digestible protein, unsaturated omega-3 fatty acids, fat-soluble vitamins A and D, vitamin B, phosphorus, etc.

Fish Salad - Preparing Tableware

The size and material of the container, which is required for the preparation of fish salad, depends on the form in which it will be served: lay out in layers or mix. In the first case, the salad will look good in a high enough glass dish so that all its layers can be seen through the walls. Put the salad in this dish immediately after cutting, each layer is watered with sauce or dressing. If the salad has to be mixed before serving, then for its preparation it is better to take one “ceremonial” capacity and one ordinary, for example, a large glass or enameled bowl. In this case, the ingredients after cutting are added to the second container, dressed with sauce, mixed and then carefully laid out in the dishes that will be served on the table. The average portion of lettuce is 150-250 grams.

Fish Salad - Food Preparation

For the preparation of fish salad can be used almost any kind of fish, depending on the recipe. It can be boiled, steamed, smoked or salted. In some national cuisines, for example, in Japanese, there are recipes for salads, even with raw fish, but such recipes should be used with caution, as they involve the use of freshly caught sea fish, which only residents of coastal regions can afford. Before preparing the salad, the fish must be cut, remove bones, skin, etc., so that only the fillet is in the salad.

Fish Salad - Best Recipes

Recipe 1: Salad “Rhine” of herring with meat

At first glance, the ingredients and method of preparation of this salad may cause surprise and even bewilderment, but its taste is very pleasant. Due to the presence of meat and fish, the dish turns out to be nourishing, and the apple and cucumber add spice and freshness. The best addition to the salad will be fresh crispy baguette.

Ingredients for salad (per 4 servings):

250 g boiled potatoes

100 g salted herring

250 g boiled beef

1 medium boiled beets

2 sour apples

3 pickled cucumbers

60 g of walnuts

2 boiled eggs

250 g of milk

Ingredients for sauce:

150 g sour cream

100 g of mayonnaise

2 tbsp. vinegar spoons

salt, pepper, parsley

Method of preparation

Rinse the herring fillets with cold water, put in a bowl, pour in milk and leave for half an hour. Beets, beef, cucumbers cut into small cubes. Peel the apple, cut into thin slices. Chop the nuts, leaving pieces 5-6 whole for decoration. Next you need to remove the herring, blot with a paper napkin, cut into strips. Peel potatoes, cut into cubes slightly larger than other vegetables and meat. Then prepare the dressing, mixing in a separate container sour cream, mayonnaise, vinegar, salt and pepper (to taste). Put all the ingredients in a bowl, pour over the sauce, mix gently, put in the fridge for 2 hours. After that, remove the dish, let it stand at room temperature for half an hour, decorate with parsley leaves, walnuts and boiled egg, cut into slices.

Recipe 2: Salmon with a Frieze of Salmon

This is an extremely light and appetizing salad, which is perfect even for those who follow a strict diet. It is prepared using fish broth, so it makes sense to cook this salad with fish soup, taking a little broth from it.

Ingredients for salad (per 4 servings):

400 g salmon fillet

200 ml fish broth

100 ml dry white wine

1 lemon

1/2 head of salad Frize

100 g watercress

1 lettuce

Ingredients for sauce:

150 g sour cream

1 tbsp. mayonnaise spoon

1 tbsp. spoon of mustard salt pepper

Method of preparation

Carefully peel the salmon, cut it into cubes of about 3x3 cm. Wash lemon, cut 4 slices. Pour broth, wine into a saucepan and put lemon, salt and pepper (to taste). Boil. Put the salmon in the pan, cook for 4-5 minutes, then remove and cool. Lettuce leaves, wash, dry on a towel, tear hands and put in a salad bowl. Put the pieces of salmon on top. Cut onion into thin slices, sprinkle them with fish. Mix sour cream, mayonnaise, mustard, salt and pepper in a separate container, pour the salad over the dressing and serve immediately to the table.

Recipe 3: Spicy Salad with Tuna

This salad is suitable for lovers of savory dishes, it is prepared in just half an hour, so it can help out in case of the arrival of unexpected guests. It uses canned tuna in its own juice, so it does not have to bother with cooking fish.

Ingredients for salad (per 4 servings):

350 g canned tuna in own juice

2 boiled hard boiled eggs

2 red sweet peppers

50 g green olives stuffed with paprika

1 medium onion

1 head lettuce

Ingredients for sauce:

4 tbsp. spoons of olive oil

3 tbsp. spoons of vinegar (better from sherry)

1 garlic clove

freshly ground black pepper

oregano, thyme and parsley (3-4 sprigs)

Method of preparation

Pepper, rinse, clear from the core and seeds, cut into cubes. Peel the eggs, also cut into cubes. Slice the olives. Peel the onions and cut them into thinnest slices; rinse the lettuce salad, dry it on a towel, tear it with your hands. Put on the dish first salad, then onion, then pepper and olives. From the jar of tuna drain the juice, clean the fish from the bones and mash with a fork. Next, put the tuna on the dish and cook dressing. To do this, crush a clove of garlic, put it in a small cup, add vinegar, oil, salt and pepper. Finely chop the greens, add to the sauce, mix. Pour the dressing on the salad, decorate it with slices of boiled eggs and serve.

Recipe 4: Mimosa Salad

This salad may well compete with the famous “Olivier” in popularity. Variations of recipes of this dish are so many that enough for a whole book. In Mimosa, they put both butter, rice and potatoes, but still the most classic recipe is eggs, fish, cheese and onions. Ingredients for salad (per 6-8 servings):

6 pcs eggs

1 can of canned fish (saury, pink salmon, salmon)

150 grams of hard cheese

3 medium bulbs

greenery for decoration

Ingredients for sauce:

mayonnaise approximately 200 grams (the exact amount depends on taste preferences)

Method of preparation

Cook hard-boiled eggs (cook for no more than 7-10 minutes, otherwise the yolks will be covered with bluish bloom). Next, cool them in cold water, clean. Separate yolks from proteins. Squirrels cut into small cubes, mash yolks with a fork. Cover containers with chopped products. Onions clean, finely chop (if onions are very bitter, then you can pour it with boiling water). Cheese grate on a fine grater. Remove the fish from the jar, remove the bones and drain the juice, mash the pulp with a fork. After that, take a salad bowl, in which the dish will be served on the table (you can take a wide and low dish, but you can, on the contrary, a high transparent container, through the walls of which the layers of lettuce will be clearly visible). Put cheese on the bottom of a salad bowl, smear the surface with mayonnaise. Next, lay out 1/2 of the fish, then 1/2 of the proteins, which must also be smeared with mayonnaise. Then put onions, then the remaining fish, on top of her squirrels, grease with mayonnaise. Sprinkle yolk on top of the salad, put it in the fridge for at least 2 hours (preferably 3-4). Before serving, decorate with greens.

Fish Salad - useful tips from experienced chefs

1. If fatty fish is used in a salad (herring, salmon, mackerel), then it should be fried in the minimum amount of butter.

2. The main thing in cooking fish is not to overdo it. This applies to cooking, and to frying, and for steaming or grilling. On the readiness of the fish shows juicy pulp, which is easily separated from the bones.

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