Salad with fish for every day or for a holiday - this dish is no less popular than meat or mixed salads. In our country they love fish and know how to cook it in a variety of ways. And almost all options - fried, baked, boiled, salted, smoked or canned fish - are perfect for creating a variety of salads.
Fish goes well with a very wide range of products - eggs and potatoes, various fresh and canned vegetables and exotic fruits, rice, beans, mushrooms, meat, nuts. Therefore, creating a delicious salad with fish is, in fact, not at all difficult, the main thing is to show your imagination and not be afraid to experiment.
Fish is a source of a whole list of essential microelements, including iron, phosphorus, iodine and potassium, as well as vitamins A, E and D and omega fatty acids. Eating fish helps improve brain function, increase the elasticity of blood vessel walls, and strengthen bones and cartilage. Protein, which fish is also rich in, is absorbed better than meat. Therefore, it is very important that fish dishes take their rightful place in your diet.
The most common in our country are salads with canned or salted fish, such as “Mimosa”, “Herring under a fur coat”, “Jewish salad” and many others. Most likely, some or even all of the recipes listed are used in your family as salads with fish on the holiday table.
What to do if you are tired of your usual dishes? How else can you diversify your fish menu? In fact, salads with fish for every day and for holidays come in a wide variety, they have been created by people in different countries for centuries, and today you can try to prepare new, very tasty recipes.
The simplest fish salad is very familiar to all bachelors and students. It will require any canned food in oil, boiled eggs, onions, mayonnaise and salt. All products are crushed and mixed, after which the mass can be consumed as a salad or spread on sandwiches.
In some cases, if such a salad is planned for every day, this set of products is supplemented with boiled rice. Then this salad becomes an excellent main dish for breakfast or dinner. Nourishing, simple and very tasty!
By the way, if you are not a fan of complex recipes, a wonderful New Year’s salad with fish can also be made from a can of eggs and onions. Just form a “Christmas tree” or “snowman” from this mass, decorate them with herbs and vegetables as your imagination dictates. And your table will immediately take on a festive look!
And if you are already tired of the standard set of simple and familiar fish salads, then the time has come for experiments and unusual combinations. As practice shows, fish goes well with pomegranate and lemon, with avocado and nuts, and even with melon or pineapple you can make an unusual, spicy, but very tasty salad.
Do you want to surprise your guests or pamper your loved ones? Take a look at the recipes for salads with fish, which we constantly collect for you in this section. Here you will find simple dishes for every day, and festive versions of complex salads, and unusual combinations, and colorful design, and even a salad preparation video that will help you create not just a salad, but a real culinary masterpiece!
We all love a variety of salads; we want to eat dishes made from fresh vegetables all year round - they fill you with energy, vitamins and perfectly lift your spirits. Today we have prepared for you a selection of salad recipes with tuna and arugula.
Norwegian salad is very popular. Let's consider preparing salads with herring, smoked salmon, and canned pink salmon. All salad recipes are time-tested and distinguished by their original tastes.
Salmon salad under a fur coat is a variation on the theme of everyone’s favorite holiday dish. Every housewife wants to treat her family to something tasty and original. This salad with tender, melt-in-your-mouth salmon is sure to become a menu favorite.
Niçoise salad with tuna is a light and flavorful French appetizer made from dietary but very tasty ingredients. The dish is quick, easy and incredibly simple to prepare. A chic classic dressing adds piquancy to the dish.
Shrimp and salmon salads are one of the best salads because they perfectly combine the delicate saltiness of the salmon with the sweetness of the shrimp meat. In addition, this combination allows you to diversify the taste by adding vegetables and fruits.
You can prepare puff salad with salmon using many recipes. They are used to prepare simple and more complex dishes with a large variety of ingredients. Holiday salads are especially wonderful, with exquisite flavors and beautiful decoration.
Mimosa salad
6 hard-boiled eggs
1 can of canned fish
1 onion
50-100 gr. hard cheese
50-100 gr. butter
Boil the eggs. Rub everything on a fine grater. First separate the egg whites from the yolks. Then place them on a dish in layers, greasing each one with mayonnaise.
Adjust in the following sequence:
1st layer - spread finely grated egg whites, grease with mayonnaise.
2nd layer - consists of crushed canned fish (first chop or mash the pieces of fish);
3rd layer - chopped onion;
4 finely grated cheese;
The last step is to grease the top ball with butter and mayonnaise, then sprinkle with chopped egg yolks. Place the mimosa salad in the refrigerator for 20-30 minutes, then serve.
SALAD WITH CANNED FISH "NEZHENKA"
You will need:
1 can of canned fish "Atlantic saury, natural" (250g)
4 boiled eggs
1 tbsp. boiled rice
1 onion
1 tbsp. rast. oils
1 tbsp. soy sauce
1 tbsp. lemon juice
1 bunch of assorted greens (dill, parsley, cilantro)
100 g sour cream/mayonnaise to taste
1 cucumber
1 head of lettuce
A pinch of sumac
Pepper, salt to taste
Preparation:
Finely chop the onion and fry until translucent in 1 tbsp. oils At the end of frying, pour lemon juice and soy sauce on the onion, stir and leave covered for 5 minutes. (or you can immediately mix chopped onion with oil, lemon juice and soy sauce and bake in the microwave for 3 minutes under the lid). Finely chop the greens. Grate the boiled eggs. Mash the canned food with a fork. In a salad bowl, mix boiled rice, onions, eggs, canned food and herbs. Season the salad with sour cream, salt and pepper to taste. Grate the cucumber. Line a plate with lettuce leaves, lay out the salad, give it the desired shape (it is very flexible), cover it in a circle with cucumber pulp, garnish with herbs and sprinkle with sumac. Salad ready! Very juicy, tender and light salad. You can wrap the salad in lettuce leaves with a slice of cucumber and serve as an appetizer.
Dandelion salad
Ingredients
Egg (boiled) - 4 pcs
Canned fish (saury, herring, sardine, mackerel (in oil)) - 1 jar.
Onion (onion) - 1 pc.
Crackers (any) - 250-300 g
Mayonnaise (any)
1 layer. We take a flat dish and make a mesh of mayonnaise on it. Then pour crackers on the bottom. I took crackers that I made myself, the layer thickness was about 1.5 cm, and again we made a dense mesh of mayonnaise.
2nd layer. Take the canned food, knead it thoroughly with the liquid and add finely chopped onion. Stir and spread on crackers, then make a tight mesh of mayonnaise.
3 layer. Take the egg whites and grate them on a coarse grater, then add mayonnaise again. Decorate the top with yolk and greens at your discretion. I mashed the yolk.
The salad is ready, quick and delicious!!!
Salad "Venice"
Required Products:
Canned tuna - 1 can
Turned potatoes - 250 g.
Boiled egg - 2 pcs.
Vegetable oil - 4 tbsp. spoons
Lemon juice - 1/2 tbsp. spoons
Tomatoes - 4 pcs.
Olives 8 pcs.
Green onions, parsley, mint (chopped) - 1 tbsp. spoon
Cooking method:
Cut the potatoes into thin slices.
Grind the tuna and eggs.
Prepare the seasoning by mixing the tuna liquid with vegetable oil and lemon juice.
Cut the tomatoes into thin slices.
Place a layer of potatoes on the bottom of the salad bowl, pour half of the seasoning over it, add a layer of tuna, then a layer of tomatoes. Next, repeat everything in the same order so that there is a layer of tomatoes on top.
Garnish with halved olives and sprinkle with chopped herbs.
Rice salad with tuna and olives
Required Products:
Rice - 1 glass
Canned tuna in oil - 1 can
Pitted olives - 150 g
Sweet pepper - 2 pods
Lemon juice
Black pepper
Tomatoes - 2 pcs.
Pickled cucumbers - 3 pcs.
Cooking method:
Cook the fluffy rice, drain the water. The rice is cooled and combined with chopped olives.
Add chopped peppers, tomato slices, chopped fish and cucumber slices.
Season the salad with oil, lemon juice, pepper and salt to taste.
Salmon salad
Required Products:
Egg - 4 pcs.
Apples - 100 g
Potatoes - 200 g
Onion - 100 g
Mayonnaise - 100 g
Canned salmon - 1 can
Cooking method:
The eggs are boiled, cooled and grated on a coarse grater, the fish is mashed with a fork.
The potatoes are boiled, cooled and cut into small cubes.
An apple without skin and core is grated (a little is left for decoration), the onion is cut into rings.
All products are combined and seasoned with mayonnaise.
Decorate with greens and apple slices.
Cod liver salad with rice
Required Products:
Canned cod liver - 1 can
Rice - 180 g
Tomatoes - 3-4 pcs.
Onions - 200 g
Boiled egg - 3 pcs.
Green peas - 100 g
Pickled cucumbers - 3 pcs.
Parsley or dill - for decoration
Ground pepper - to taste
Lettuce - 60 g
Cooking method:
The rice is sorted, washed, poured into boiling salted water (there should be 6 times more water than cereal) and cooked until tender, then drained in a colander and allowed to drain. Cool.
Onions and tomatoes are cut into thin rings, lettuce leaves into strips, cucumbers into slices.
Finely chop the eggs and cod liver, add green peas, rice and chopped vegetables. Season with salt, ground pepper, chopped herbs, canned food filling, and mix carefully.
The salad is placed in a heap in a salad bowl. Decorate with slices of tomatoes and eggs, lettuce leaves.
Vermicelli salad with tuna
Required Products:
Vermicelli - 250 g
Celery - 3 stalks
Tomatoes - 4 pcs.
Onion - 1 head
Olives - 10 pcs.
Stuffed olives - 10 pcs.
Sweet red pepper - 1 pod
Canned fish - 125 g
Basil - 5 sprigs
Olive oil - 3 tbsp. spoons
Red wine vinegar - 5 tbsp. spoons
White pepper - a pinch
Cooking method:
Boil vermicelli in salted water for 12 minutes and drain in a colander.
Peel the celery, rinse and cut into thin strips. Scald the tomatoes with boiling water, peel the skin, remove the seeds, and cut the pulp into cubes. Peel the onion and chop very finely. Remove the pits from the olives, chop the pulp coarsely, cut the olives into thin circles. Cut the sweet pepper in half, remove the core, and cut the pulp into cubes. Separate the fish from the filling and mash with a fork. Thinly slice the basil.
Mix the prepared products.
For the sauce, combine fish filling, oil and vinegar, season with pepper and salt. Pour the sauce over the salad and let it sit for 20 minutes.
Cod liver salad with peas
Required Products:
Canned cod liver - 250 g
Canned green peas - 150 g
Boiled egg - 2 pcs.
Onion - 1 head
Vegetable oil - 3 tbsp. spoons
Lemon - 1/2 pcs.
Dill greens
Salt - to taste
Boiled potatoes - 1 pc.
Cooking method:
Cod liver, egg yolks, potatoes cut into small cubes, finely chop the onion. Combine the prepared products, add salt, mix, place in a salad bowl and pour over oil.
Garnish the salad with lemon slices, finely chopped egg whites and herbs.
Fish salad with beans
Required Products:
Canned fish in oil - 2 cans
White and red beans - 1/2 cup each
Canned green peas - 200 g
Garlic - 3 cloves
Lemon - 1 pc.
Egg - 5 pcs.
Parsley
Cooking method:
Soak the beans in cold water for 6-8 hours, then add hot water and cook until tender without salt. Cool.
Cut the fish into pieces.
Hard boil the eggs and cut into slices.
Place eggs on a dish, mixed two-color beans on them, and pieces of fish on top. Sprinkle with chopped garlic, green peas, and season with fish sauce.
Garnish the salad with lemon and herbs.
Salmon salad with buckwheat
Required Products:
Canned salmon in its own juice - 1 can (250 g)
Crumbled buckwheat - 1 cup
Carrots - 2 pcs.
Boiled egg - 2 pcs.
Hard cheese - 100 g
Mayonnaise - 100 g
Onion - 1 head
Vinegar 3% - 1/3 cup
Vegetable oil - 1 tbsp. spoon
Parsley
Dill greens
Cooking method:
Cut the onion into rings, add vinegar and marinate for 20 minutes.
Grate the carrots on a coarse grater and simmer covered in oil. Grate the cheese and egg yolks on a fine grater.
In a transparent salad bowl, place layers of buckwheat porridge, finely chopped pickled onions, mashed canned food, brush with some mayonnaise, top with carrots, finely chopped egg whites, grated cheese, brush with mayonnaise again and sprinkle with grated egg yolks.
Garnish the salad with finely chopped herbs.
Salad “Favorite” 
Required Products:
Canned fish in oil - 250 g
Carrots - 2 pcs.
Onions - 2 heads
Boiled egg - 3 pcs.
Vinegar 3% - 2 tbsp. spoons
Mayonnaise - 3 tbsp. spoons
Vegetable oil - 2 tbsp. spoons
Parsley
Cooking method:
Peel the eggs and chop finely.
Peel the onion, cut into rings and marinate in vinegar for 15 minutes.
Peel the carrots, rinse, cut into strips and fry in oil until golden brown. Refrigerate.
Place eggs, carrots, onions in layers on the bottom of the salad bowl, then pre-chopped fish. Pour mayonnaise on top and decorate with herbs.
Cocktail salad with salmon
Required Products:
Canned salmon - 180 g
Boiled potatoes - 2 pcs.
Boiled eggs - 4 pcs.
Boiled carrots - 2 pcs.
Pitted prunes - 150 g
Walnuts - 100 g
Mayonnaise - 1 glass
Cooking method:
Grind the fish. Grate potatoes, carrots, egg whites and yolks separately. Steam the prunes, dry and cut into strips.
Lubricating each layer with mayonnaise, place the prepared ingredients in glasses in the following order: salmon, potatoes, egg whites, carrots, yolks, prunes, chopped walnuts.
When serving, decorate the salad with herbs.
Fish salad on toast
Required Products:
Tuna or salmon canned in oil - 250 g
Boiled egg - 2 pcs.
Green onion - 50 g
Hard cheese - 50 g
Mayonnaise - 4 tbsp. spoons
Toasts - 4 pcs.
Parsley
Cooking method:
Grind the fish, mix with grated cheese, finely chopped eggs and onions.
Place the salad on toast, season with mayonnaise and garnish with herbs.
Salad “From Nice”
Required Products:
Canned tuna in oil - 60 g
Anchovies - 6 pcs.
Red onion - 1 head
Green beans - 150 g
Tomatoes - 3 pcs.
Boiled egg - 3 pcs.
Olives - 60 g
Finely chopped basil - 2 tbsp. spoons
Olive oil - 4 tbsp. spoons
Lemon juice - 2 tbsp. spoons
Salt and ground black pepper to taste
Cooking method:
Chop the onion into strips. Wash the beans, blanch in boiling salted water in
For 1-2 minutes. Drain the water and cool the beans. Cut tomatoes and eggs into slices.
Cut the anchovies in half lengthwise and chop the tuna.
Combine olive oil with lemon juice, salt and pepper.
Before serving, place the beans in the middle of the dish. Place tomatoes around, alternating them
With onions, olives, anchovies, tuna, quartered eggs. Pour over the prepared dressing and sprinkle with basil.
Cocktail salad with tuna and banana
Required Products:
Canned tuna - 300 g
Bananas - 1 pc.
Tomatoes - 1 pc.
Boiled rice - 200 g
Lemon juice - 1 tbsp. spoon
Vinegar 3% - 3 tbsp. spoons
Vegetable oil - 4 tbsp. spoons
Ground black pepper and paprika, salt to taste
Cooking method:
Separate the fish from the filling and chop.
Scald the tomato, remove the skin, remove the seeds, and cut the pulp into cubes.
Cut the banana into cubes and sprinkle with lemon juice.
For the sauce, combine vinegar with salt, pepper, paprika and, while whisking the mixture, gradually add vegetable oil.
Place the prepared products and rice in layers in a salad bowl, pour over the sauce and decorate with herbs.
Salad "Olympus"
Required Products:
Canned sardines in tomato - 200 gr.
Boiled rice - 2 tbsp. spoons
Onions - 2 pcs.
Apples - 4 pcs.
Boiled egg - 1 pc.
Mayonnaise - 4 tbsp. spoons
Parsley
Cooking method:
Cut the onion into rings and pour boiling water over them. Cut the peeled apple and egg into small cubes. Mash the sardines.
Combine the prepared salad ingredients with rice, season with mayonnaise and mix.
Before serving, decorate with herbs.
Mediterranean salad
Required Products:
Small head of lettuce - 1 pc.
Beans - 225 g
Potatoes - 225 g
Boiled eggs - 4 pcs.
Green sweet pepper - 1 pc.
Onion - 1 pc.
Canned tuna in its own juice - 200 g
Grated edam cheese - 50 g
Tomatoes - 8 pcs.
Pitted olives - 50 g
Basil
Ground black pepper
Cooking method:
Cut the lettuce into 4 pieces and remove the stem. Take it apart.
Boil beans and potatoes until tender. Drain, cool and slice beans and potatoes.
Cut the sweet pepper into strips, remove the seeds. Finely chop the onion.
To prepare the dressing, combine 3 tablespoons of olive oil, 2 tablespoons of wine vinegar, 4 tablespoons of lime juice, 1 teaspoon of Dijon mustard, 1-2 teaspoons of powdered sugar, stir.
Mix beans, potatoes, eggs, sweet peppers and onions. Add tuna, 4 tablespoons dressing, cheese and diced tomatoes.
Brazilian salad
Required Products:
Canned tuna - 180 g
Canned corn - 200 g
Hard cheese - 200 g
Boiled potatoes - 4 pcs.
Pickled cucumbers - 2 pcs.
Mayonnaise - 200 g
Pitted olives - 24 pcs.
Cherry - 30 pcs.
Wine vinegar - 1 teaspoon
Salt, ground black pepper - to taste
Cooking method:
Mash the tuna, combine with corn, diced cheese and potatoes, slices of cucumber and chopped olives.
For the sauce, whisk mayonnaise with vinegar, salt and ground pepper.
Season the salad with sauce and place in a salad bowl. When serving, decorate with cherries and sprigs of herbs.
Salad with saury and nuts
Required Products:
Saury canned in oil - 200 g
Canned squid - 100 g
Apples - 2 pcs.
Celery stalks - 50 g
Walnuts - 60 g
Lemon juice - 1 tbsp. spoon
Mayonnaise - 1/2 cup
Cooking method:
1. Divide the saury into small pieces.
2. Separate the squid from the filling and cut into strips.
3. Cut the apples into slices and sprinkle them with lemon juice.
4. Cut the celery into slices. Chop the nuts.
5. Combine the prepared ingredients and season with mayonnaise.
6. When serving, sprinkle the salad with chopped nuts.
Sooner or later the time comes, and each of us comes to mind to prepare some salads with fish. Fish salad recipes use fish in almost any form. Cooking canned fish salad, salad with smoked fish, salad with red fish, hot smoked fish salad, boiled fish salad, salad with salted fish. If you want to prepare some kind of fish salad recipe, the main thing is to stock up on fish, no matter what kind. Of course, a salad with red fish will be tastier than a salad with boiled fish. Pink salmon fish salad is a real delicacy. It, like any other red fish salad, can be prepared in different ways. Red fish salad is a win-win recipe. They make a salad with red fish and tomatoes, a salad with red fish and shrimp, a salad with red fish and cheese, a Neptune salad with red fish. More often than others, a salad is prepared from salted red fish, because it is already ready to eat. Sliced red fish fillets will help you decorate your fish salad beautifully. This is another argument to prepare such salads. Recipes with photos with red fish will help you see this.
Of course, not everyone can afford to eat red fish every day. However, try making a more affordable cod fish salad and you won’t go wrong. Cod is a very tasty fish, you can use it to make fish salad with potatoes, salad with fish and rice. Finally, the most popular recipes for fish salads are recipes for canned fish salads. Salad with canned fish is usually prepared with sea fish - tuna, sardines, sardinella, mackerel. Salad made from canned sea fish is healthier than from river fish. And of course, sea fish tastes better. Salad with canned fish - a simple recipe. I prepared the ingredients for the salad, opened a jar of canned food, mixed everything, and it was ready. For such fish salad You can use a variety of vegetables. Fish goes best with rice and potatoes. Therefore, they often prepare a salad with rice and canned fish, or a salad with canned fish and potatoes.
A very original dish of Korean cuisine is fish salad. This fish salad recipe uses fish prepared in a special way: it is marinated and poured with hot vegetable oil. And of course soy sauce. This fish salad is served with rice. And here is another popular fish salad, the recipe for fish salad under a fur coat is a traditional Russian recipe. To learn how to prepare this delicious salad, you better watch how it is made. To do this, look at the step-by-step instructions with the headings fish salads with photos, fish salads with photos, fish salads recipes with photos.
Ingredients: pink salmon, rice, onion, salad, egg, caviar paste, shrimp, turmeric, mayonnaise, dill, lemon, pepperThe Northern Lights salad turns out to be not only very beautiful, but also tasty and quite filling. This is a great snack option for any occasion.
Ingredients:
- 250 g of boiled pink salmon;
- 80 g arborio rice;
- 50 g romaine lettuce;
- 3 eggs;
- 50 g caviar paste;
- 3-4 pieces of shrimp;
- 0.5 tsp. ground turmeric;
- mayonnaise, dill, lemon, black pepper.
20.04.2019
Layered Mimosa salad with butter and cheese
Ingredients: canned food, egg, onion, cheese, butter, mayonnaise, dillEven a novice housewife can prepare mimosa salad, especially if she has our detailed master class at hand. This is a very tasty and appetizing salad that all guests will certainly enjoy.
Ingredients:
- 100 grams of canned fish;
- 2 hard-boiled eggs;
- 0.3 small purple onion;
- 20 grams of butter;
- 50 grams of hard cheese;
- mayonnaise;
- dill for decoration.
05.04.2019
Arugula salad with shrimp and cherry tomatoes
Ingredients: arugula, shrimp, tomato, cheese, garlic, nuts, sauce, lemon juice, oil, honeyI bring to your attention a recipe for a very tasty and healthy arugula salad with shrimp and cherry tomatoes. The recipe is very simple and quick.
Ingredients:
- 1 bunch of arugula,
- 15-17 shrimps,
- 10 pieces of cherry tomatoes,
- 30 grams of hard cheese,
- 1 clove of garlic,
- 25 grams of pine nuts,
- 2 tbsp. soy sauce,
- 1 tbsp. lemon juice,
- 3 tbsp. olive oil,
- 1 tsp. honey
07.03.2019
Salad "Pearl"
Ingredients: salmon, egg, cheese, dill, turmeric, orange, mayonnaise, salt, pepper, caviar, olive, dillSalad "Pearl" is a very tasty fish salad that I often prepare for the holiday table. The recipe is quite simple.
Ingredients:
- 200 grams of salmon or salmon;
- 2 eggs;
- 50 grams of cheese;
- 20 grams of dill;
- half tsp turmeric;
- 1 orange;
- 120 grams of mayonnaise;
- salt;
- black pepper;
- 30 grams of red salmon caviar;
- 30 grams of olives;
- 1 quail egg;
- a sprig of dill.
06.03.2019
New Year's salad "Royal"
Ingredients: crab stick, potato, egg, cheese, shrimp, caviar, salt, pepper, mayonnaise, pasta, caviarThis is a very tasty and popular fish appetizer. which I often prepare for the holiday table. The dish is very tasty and quick to prepare.
Ingredients:
- 240 grams of crab sticks;
- 200 grams of potatoes;
- 3 eggs;
- 130 grams of Feta cheese;
- 150 grams of shrimp;
- 55 grams of red caviar;
- salt;
- black pepper;
- 150 grams of olive mayonnaise;
- 100 grams of capelin caviar paste.
15.01.2019
Salad "Lady's whim" with shrimp and squid
Ingredients: salad, red fish, cucumber, corn, squid, shrimp, olive, champignon, balsamic vinegarIf you want to surprise and please your girlfriends who are going to visit you, we recommend preparing a wonderful seafood salad “Lady's Caprice”. It is very impressive and tasty, so everyone will definitely like it very much.
Ingredients:
For 1 serving:
- lettuce – 2-3 leaves;
- lightly salted red fish – 50 g;
- cucumber – 0.5 pcs;
- canned corn – 1 tbsp;
- canned squid – 50 g;
- shrimp – 6-8 pcs;
- olives – 2-3 pcs;
- pickled champignons – 3-4 pcs;
- balsamic vinegar – 1 tsp.
03.01.2019
Salad "New Year's mask"
Ingredients: herring, potatoes, carrots, beets, mayonnaise, egg, caviar, olive, cranberry, dillEven such a familiar salad as Shuba can be decorated in New Year's style - in the form of a mask. The result is an interesting treat that everyone will definitely want to try.
Ingredients:
- 1 lightly salted herring;
- 2 potatoes;
- 2 carrots;
- 2 beets;
- 250 grams of mayonnaise;
- 2 eggs;
- red caviar, olives, cranberries and dill for decoration.
03.01.2019
Shocking seafood salad for the New Year and Christmas holidays
Ingredients: crab sticks, pink salmon, shrimp, tomato, corn, mayonnaise, sausage, olivesAny salad, even with seafood, can be prepared in the shape of a pig - the symbol of 2019. Perhaps you can decorate salads this way not only for the New Year, but also for all subsequent days: it will still be interesting.
Ingredients:
- 300 grams of crab sticks;
- 300 g lightly salted pink salmon;
- 250-300 grams of boiled frozen shrimp;
- 3-4 tomatoes;
- 0.5 cans of canned corn;
- 100 grams of mayonnaise;
- 2 circles of boiled sausage;
- 1-2 olives.
24.12.2018
Ingredients: pink salmon, egg, cheese, tomato, mayonnaise
I assure you, if you prepare this salad for the New Year or some other holiday, it will be the first to be swept off the table. I suggest you buy 3 or more servings. The salad tastes divine and is very easy to prepare.
Ingredients:
- 200 grams of lightly salted pink salmon;
- 4 eggs;
- 200 grams of hard cheese;
- 3 tomatoes;
- 100 grams of mayonnaise.
24.12.2018
Salad "Santa Claus' Mitten"
Ingredients: rice, salmon, avocado, lemon juice, squid, shrimp, mayonnaise, eggSalad "Santa Claus's Mitten" has become an integral dish of my festive New Year's table. The recipe for making it is very simple. I advise you to try it too.
Ingredients:
- 100 grams of boiled rice;
- 400 grams of lightly salted salmon;
- 1 avocado;
- juice of 1 lemon;
- 200 grams of squid;
- 500 grams of shrimp;
- 5 tbsp. mayonnaise;
- 2 eggs.
23.07.2018
Mimosa salad with apple without potatoes
Ingredients: canned food, apple, carrots, onion, potatoes, egg, cheese, mayonnaiseThere are a lot of recipes for Mimosa salad. Today I will tell you how to prepare a very tasty and simple Mimosa salad without potatoes with cheese and apple.
Ingredients:
- 1-2 cans of canned food “Sardine”,
- 1 apple,
- 3 carrots,
- 1 onion,
- 3-4 potatoes,
- 5 eggs,
- 100 grams of cheese,
- mayonnaise.
20.06.2018
Salad "Pearl" with salmon and orange
Ingredients: salmon, cheese, egg, orange, mayonnaise, oliveIf you want to surprise your guests, prepare a very tasty and beautiful “Pearl” salad with salmon and orange for the festive table.
Ingredients:
- 250 grams of salmon,
- 200 grams of hard cheese,
- 4 eggs,
- 1 quail egg,
- 1 orange,
- 2-3 tbsp. mayonnaise,
- 4-5 olives.
03.05.2018
Salad "Herring under a fur coat" with apple
Ingredients: herring, beets, potatoes, carrots, apples, onions, mayonnaise, saltThe “herring under a fur coat” salad has long become a classic, loved by everyone. However, there are some differences in its preparations among different housewives. So, many people cook it with apples. Have you tried this option? If not, then let's fix it.
Ingredients:
- lightly salted herring - 250 g;
- beets - 200 gr;
- potatoes - 200 gr;
- carrots - 150 gr;
- sour green apple - 1 piece;
- onion - 1 piece;
- mayonnaise - 150-180 gr;
- salt to taste.
02.05.2018
"Herring under a fur coat" with apple
Ingredients: herring, beets, apple, carrots, potatoes, onions, vinegar, salt, sugar, mayonnaiseThere are a lot of variations of the “Herring under a fur coat” salad. Today I want to tell you how to prepare a delicious apple salad. You'll definitely like the taste of the salad, you'll see.
Ingredients:
- 1 herring;
- 2-3 beets;
- 1 apple;
- 1 carrot;
- 3-4 potatoes;
- 1 onion;
- 1 tbsp. vinegar;
- 2 pinches of salt;
- 2 pinches of sugar;
- mayonnaise.
06.04.2018
Salad "Goldfish"
Ingredients: sprat, onion, carrots, potatoes, cucumber, egg, mayonnaiseA simple salad with sprats can sparkle with new colors if you prepare it in the form of a fish, and not just a simple one, but a golden one. This dish will be a real masterpiece at any holiday!
Ingredients:
- 100 grams of sprat;
- 0.5 onions;
- 2 pieces of medium-sized carrots;
- 1 potato;
- 3 small pickled cucumbers;
- 2 eggs;
- 100 grams of mayonnaise.
14.03.2018
Red fish salad with tomatoes
Ingredients: red fish, tomato, cheese, egg, mayonnaise, onion, salt, pepperI just love red fish salad. They are very tasty and tender. Today I have prepared for you a recipe for one of these salads.
Ingredients:
- 150 grams of red fish,
- 1-2 tomatoes,
- 80 grams of hard cheese,
- 2 eggs,
- 4 tbsp. mayonnaise,
- 8-10 green onions,
- salt,
- black pepper.
Delicious appetizing salads with fish can be prepared from boiled, smoked, salted and even canned products. Such snacks have an original taste and are even worthy of a festive table. It is only important to choose the right fish for the dishes under discussion - tasty, without the smell of mud and small bones.
Salad with red fish and avocado
Ingredients:
200 g lightly salted salmon;
2 dessert spoons of finely chopped dill;
1 ripe avocado;
200 g boiled potatoes;
2/3 tbsp. soft curd cheese with a neutral taste;
2 dessert spoons of classic mayonnaise;
3 – 4 green onions;
5 tbsp. l. red caviar to decorate the finished treat.
Preparation:
1. Peel the fish, remove any bones found and cut the rest into medium cubes.
2. Peel the avocado and remove the pit. Chop the remaining part coarsely.
3. Roughly chop the peeled boiled potatoes finely.
4. Mix all prepared ingredients in a common bowl and add dill to them.
5. Season the dish with a mixture of mayonnaise and cottage cheese. If necessary, you can add salt to the salad.
Garnish the finished appetizer with red fish and avocado with caviar and chopped green onions.
From boiled fish
Ingredients for a third kilo of cod:
Onion head;
4 – 5 pcs. pickled cucumbers;
1 tbsp. peas;
100 g salty cheese;
3 “hard” eggs;
a pinch of salt and pepper;
oil.
Algorithm of actions:
1. Boil the cod, cool and cut into small pieces.
2. Rinse the peeled onion, cut into half rings and fry in any oil until golden brown. Place the prepared vegetable on a paper towel.
3. Distribute the boiled cod over the bottom of the salad container.
4. Top with fried onions without excess oil, medium cubes of boiled eggs, small pieces of pickled cucumbers and canned peas without brine.
5. Coat each layer with mayonnaise mixed with salt and pepper. The appetizer is topped with grated cheese.
The resulting boiled fish salad should be well cooled before taking the sample.
"Mimosa" from canned saury
Ingredients:
A jar of saury (without tomato);
6 pre-boiled eggs;
3 boiled carrots;
head of white onion;
4 boiled potatoes;
1 tbsp. classic mayonnaise;
1 tsp. Sahara;
1/3 tsp. apple cider vinegar;
salt to taste.
Cooking algorithm:
1. Cool the boiled root vegetables and process them with a medium-mesh grater.
2. Grind the cooled boiled eggs in the same way. But first they need to be divided into components.
The whites and yolks of eggs for Mimosa are rubbed separately.
3. Small pieces of onion are sprinkled with salt, sugar and vinegar. A small amount of boiling water is added to the mixture. In this form, the onion cubes are left for a quarter of an hour, and then squeezed out of the liquid.
4. The fish should be removed from the bones, and the remaining pulp should be mashed with a fork and placed in a salad bowl. Scatter the whites on top.
5. Next you need to distribute: grated carrots, squeezed onions, potatoes, yolks.
6. Add salt and sauce to the layers to taste.
Serve the prepared canned fish salad immediately. If you have time, you can let it sit for about half an hour.
Salad with hot smoked fish
In advance, prepare the following food set for 200 grams of hot smoked fish:
The same amount of potatoes;
4 – 5 pcs. pickled cucumbers;
onion (shallot);
3 tbsp. l. low-fat mayonnaise;
1 tbsp. l. lime juice;
fresh dill;
salt.
Algorithm of actions:
1. Wrap the potatoes in foil and bake in the oven.
The vegetable should not be very crumbly. It needs to be easy to cut and hold its shape well.
Cut the potatoes into cubes.
2. Cut the selected hot smoked fish into pieces of approximately the same size. Any one will do, depending on the taste of the cook.
3. Chop the shallots, gherkins and dill very finely.
4. Mix everything in a common bowl.
Season the salad with hot smoked fish with a mixture of homemade mayonnaise, lime juice and salt.
Herring “under a fur coat” - a classic recipe
Ingredients:
2 pcs. medium salted herring;
3 – 4 pcs. potatoes;
2 pcs. beets;
1 onion;
4 boiled eggs;
1 full glass of olive mayonnaise;
fine salt.
Preparation:
1. Boil or bake all root vegetables in the oven until soft. Grind the cooled components coarsely.
2. Cut the onion and already cold eggs into small cubes.
3. Clean the fish from everything unnecessary - head, tail, skin, fins, bones. Cut the remaining soft part into medium pieces.
4. Place the salad in the given sequence: fish – potatoes – onions – carrots – eggs – beets.
5. The layers are salted and coated with olive mayonnaise. There should not be too much sauce in the salad.
The finished fish, coated with vegetables and eggs, is cooled and only then served in a beautiful transparent container.
With tuna and Chinese cabbage
Ingredients:
200 – 250 g tuna in its own juice;
1.5 tbsp. canned sweet corn kernels;
half a head of Chinese cabbage;
salt;
half a red onion;
2 fresh cucumbers;
2/3 tbsp. unsweetened low-fat yogurt;
1 teaspoon mustard;
2 dessert spoons of lime juice;
a small pinch of sugar.
Preparation:
1. Coarsely chop the Chinese cabbage. Chop the cucumber and its skin into large pieces. Finely chop the onion.
2. Grind the tuna with a fork.
3. Mix the products. Add corn to them.
4. For the sauce, chop the garlic, grind with sugar and salt. Pour lime juice into it and add natural yogurt.
Divide the salad into bowls and top each serving with garlic sauce.
Fish salad from Jewish cuisine
Ingredients:
200 g boiled white boneless fish;
4 boiled quail eggs;
2 lettuce leaves;
5 – 6 pcs. pitted olives;
100 g boiled asparagus;
2 ripe tomatoes;
1 dessert spoon of walnut oil;
salt, bay leaf.
Preparation:
1. It is best to use fresh river fish for salad. It needs to be boiled together with bay leaf in salted water, cool the finished product, remove the pulp from the bones and cut it into neat pieces.
2. Cut quail eggs into halves, and tomatoes into large slices.
3. Mix the products in a deep plate, add pieces of olives and lettuce leaves torn by hand.
4. Add cooked asparagus.
Salt the salad and season with walnut oil. Serve chilled.
Snack “Fox coat”
Ingredients:
200 g fresh herring;
2 boiled potatoes;
150 – 200 g mushrooms;
half an onion;
mayonnaise sauce;
salt;
oil;
1 large carrot;
2 boiled eggs.
Preparation:
1. Fry small pieces of mushrooms with onions in oil. Cool the finished roast.
2. Peel the raw carrots, grate and place the vegetable shavings in a frying pan with a little water. Simmer until soft.
3. Place pieces of fresh herring fillet as the first layer of treats.
4. Distribute grated potatoes with mayonnaise sauce and salt on top.
5. Next, arrange: conveniently chopped eggs (diced/grated), fried mushrooms and carrot shavings.
The layers should be added to taste and brushed with sauce. Leave only carrots without mayonnaise.
Cooking from sprats
Ingredients:
Half a loaf of Borodino bread;
2 – 4 teeth. garlic;
1 can of sprat;
2/3 cans of canned beans (white/red);
1 cup canned sweet corn;
2/3 cup grated semi-hard cheese;
mayonnaise sauce, salt, herbs.
Preparation:
1. Drain all the oil from the jar of fish into a separate bowl. Remove the tails from the sprats themselves and divide them in half.
2. Remove small bones that can crunch unpleasantly in a ready-made treat. Cut the remaining fish parts into medium pieces.
3. Cut the crusts off the Borodino bread and chop it into cubes. Bake in the oven on a baking sheet, after sprinkling with oil, for a quarter of an hour.
4. Pour the drained fish oil over the finished crackers and leave to soak for 5 minutes.
5. Place corn kernels and beans without liquid in a salad bowl. Transfer the fish to them.
6. Add mashed garlic with shredded cheese, sprinkle everything with salt and herbs.
7. Season the appetizer with mayonnaise sauce.
Serve the salad with aromatic croutons from Borodino bread.
Lenten salad with fish
Ingredients:
3 – 5 boiled potatoes (depending on size);
half a celery root;
1 blue onion;
1 tbsp. canned tuna;
3 dessert spoons of butter;
1 dessert spoon each of dry red and white wine;
0.5 tsp. sweet mustard;
salt, dried parsley and basil.
Preparation:
1. Cut the boiled potatoes into small slices.
2. Boil the celery and chop it smaller.
3. Separate the meat into separate pieces.
4. Mix the remaining sauce from the canned food with butter, mustard, wine, salt, basil and parsley.
5. Chop the onion into arbitrary pieces.
6. Combine all the prepared ingredients for the future salad in a common bowl and pour the sauce over them.
7. Leave in this form for a couple of hours so that the treat infuses.
Before serving, the salad must be kept in a cool place. To make the taste of the sauce for the appetizer more interesting, you can add freshly squeezed lime/lemon juice to it.
Heh from fish
Ingredients:
A kilo of fresh red fish;
2 – 3 white onions;
4 – 6 teeth. garlic;
soy sauce;
ground red pepper;
3 dessert spoons of vinegar essence;
green cilantro;
salt.
Preparation:
1. Clean fresh red fish fillet from the spine and skin. Remove the seeds from it.
2. Cut the rest of the fish into small strips. The size of each should be approximately 3 by 1 cm.
3. Pour the chopped fish fillet into a container with a tight-fitting lid and pour in the specified amount of acetic acid.
Using this component allows you to cook fish quickly. If you take regular table vinegar, you will need to leave it overnight.
4. Close the fish in acid tightly with a lid and leave for 35 - 45 minutes. During the process, stir the snack several times.
5. Peel the onion and cut into rings. Mix with chopped cilantro, red pepper and small pieces of garlic.
6. When the fish turns light (you need to check the pieces inside as well), add the ingredients from the previous step to it. Pour a small amount of soy sauce over everything and add salt if desired.
Leave the heh salad to soak thoroughly in the cool place for about another hour.
Caesar with red fish
Ingredients:
400 g fresh red fish;
100 – 150 g of lettuce;
2 handfuls of white crackers;
50 g chopped Parmesan;
2 yolks;
10 pieces. cherry;
1 teaspoon Dijon mustard;
½ lemon;
olive oil, salt, pepper, granulated garlic.
Preparation:
1. If the fish is salted, then it will be enough to remove it from the skin and cut it into pieces. If a fresh product is used, then it must be salted, sprinkled with lemon juice, baked until tender and only then chopped into small slices.
2. Fry cubes of wheat bread until golden brown in a small amount of oil.
3. Tear the lettuce leaves with your hands.
4. Squeeze the juice from half a lemon, mix it with the yolks, granulated garlic, pepper, salt and mustard. Beat. Dilute the sauce with olive oil to the desired consistency.
5. Place pieces of lettuce leaves on a plate. Place cherry halves and pieces of prepared fish on top.
6. Add cheese and crackers.
Season the salad with red fish with the resulting mustard-butter sauce and sprinkle with chopped Parmesan.
Fish salad “Sauvignon”
Ingredients:
800 – 850 g white fish fillet;
2 tbsp. dry white wine “Sauvignon”;
1 can of olives;
1 can of canned peas;
½ tbsp. lemon juice;
4 tomatoes;
1 onion;
1 zucchini;
parsley and dill;
salt;
1/3 tbsp. wine vinegar;
2 stalks of celery;
¼ tbsp. vegetable oil;
pepper.
Preparation:
1. For this salad you need to choose white fish with a minimum number of seeds. It should be peeled and all excess, cut into small pieces.
2. Pour white wine into a small saucepan and cook the fish pieces in it for 20 - 25 minutes.
3. Transfer the finished product to a salad bowl.
4. Peel tomatoes, celery stalks, onions and zucchini. Finely chop everything.
5. Mix vegetables with fish, add chopped herbs and peas without liquid.
6. Add salt and pepper to everything.
Season the resulting unusual salad with a mixture of oil, citrus juice and wine vinegar. Lastly, place the pieces of pitted olives onto the prepared dish.
Festive appetizer with caviar
Ingredients:
150 – 200 g of red high-quality caviar;
100 g dry long rice;
5 pre-boiled eggs;
200 – 250 g red fish;
1 sweet white onion;
50 g lettuce leaves;
1 tbsp. mayonnaise sauce.
Preparation:
1. Cook rice until soft. The main thing is not to let the cereal boil, it should not turn into porridge.
2. Cool the eggs, peel and cut into small pieces.
3. Peel the sweet onion and chop it very finely.
4. Cut the fish fillet into cubes (slightly larger than all the other ingredients).
5. Mix the products in a common bowl. Season with mayonnaise sauce and add salt if desired.
Place the prepared appetizer on lettuce leaves and garnish with red caviar. It is very impressive to serve this salad in tartlets. You can make this salad with smoked fish - its taste will be very piquant.
From salmon milk
Ingredients:
800 – 850 g salmon milt;
2 pcs. boiled potatoes;
2 pickled cucumbers;
2 medium carrots;
2 onions;
mayonnaise sauce;
oil;
parsley and dill.
Preparation:
1. Rinse fish milk with ice water. Send them to boiling water and cook in salted liquid for 6 - 8 minutes after boiling. Place in a colander to allow the product to cool completely.
2. Cut the peeled onion into half rings.
3. Grind carrots and pickles using a medium-mesh grater. Fry foods in any oil.
4. Cut the cooled milk into slices and mix with the fried vegetables. The latter should already be completely cooled.
5. Add small cubes of boiled potatoes to the other ingredients.
6. Salt the appetizer and season with mayonnaise sauce.
Garnish the resulting dish with chopped herbs.
Any fish salad should be left to brew a little before serving. Then the products will be saturated with the aromas of the spices added to them and mix well with the chosen sauce. The exception is options with fresh vegetables and oily dressings, such as Caesar.