Vegetable salad with fish. Fish salad. From boiled fish

Delicious appetizing salads with fish can be prepared from boiled, smoked, salted and even canned product. 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 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-boiled 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 salad from boiled fish The sample should be cooled thoroughly before removal.

"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 immediately ready salad from canned fish. 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 per 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 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, finished product cool, remove the pulp from the bones and cut it into neat pieces.
2. Quail eggs cut into halves, and tomatoes into large slices.
3. Mix the ingredients in a deep plate, add pieces of olives and hand-torn lettuce leaves.
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. Clear raw carrots, grate and place the vegetable shavings in a frying pan with a small amount of water. Simmer until soft.
3. Place pieces of fresh herring fillet as the first layer of treats.
4. Spread grated potatoes on top mayonnaise sauce and salt.
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 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 vinegar essence;
green cilantro;
salt.

Preparation:

1. Clean fresh red fish fillets 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 the usual table vinegar, then you will need to insist it all night.

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. Fill everything with a small amount soy sauce 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, it must be salted and sprinkled lemon juice, bake until done and only then chop into small slices.
2. Cubes wheat bread fry until golden color 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-oil 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 jar 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.
Fill the resulting unusual salad a mixture of oil, citrus juice and wine vinegar. Last to post already on ready dish pieces of pitted olives.

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 over, 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. Fish fillet cut into cubes (slightly larger than all 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 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.

Any holiday table would not be festive enough without fish salads. Sea food have always been considered a delicacy, even in those cities that were located near the banks of rivers, lakes and seas. The special taste of the fish and the richness of variations with other ingredients made them exquisite. Today, even in order to treat visiting friends, you want to diversify the table with something unusual. All kinds of fish, ways to eat them culinary processing and dressings will replace the chicken or sausage that everyone is tired of. There are so many recipes that you just have to choose the direction: classic, festive or quick to prepare.

Classic fish salads

Among the many dishes there are classic options who never tire of delighting guests at festive tables. Moreover, each generation brings something new to recipes, as if supporting and establishing the reputation various dishes. Among salads with fish, there are also recipes, or at least names, that we have known since childhood. Probably everyone remembers grandma’s herring “under a fur coat” or the wonderful Mimosa salad. Let's look at ways to prepare classic fish salads:

Fish salad according to the traditions of Jewish cuisine

To prepare one serving of this salad you need:

• 200 g of fish (bream, ide, large perch or pike perch);
• half an egg;
• 10-15 g vegetable oil;
• 20 g 3% table vinegar"
• 1 tsp. Sahara;
• salt, black ground pepper, bay leaf and other spices to taste.

Cooking method:

1. Boil the fish in salted water with bay leaf until tender;
2. get rid of bones;
3. cut the separated meat into cubes;
4. boil an egg;
5. Mash the egg yolk with sugar, and cut the white into cubes;
6. combine the prepared ingredients;
7. add oil and vinegar;
8. season and stir gently.

Herring “under a fur coat”

To make this salad, purchase the following:

• 4 things. potatoes;
• one beet;
• 1-2 carrots to taste;
• 2 pcs. herring;
• two eggs;
• 100 g mayonnaise;
• greenery.

Preparation proceeds as follows:

1. boil vegetables and eggs;
2. grate boiled carrots, potatoes, beets and eggs on a coarse grater;
3. cut the herring fillet into pieces;
4. lay out potatoes in layers, then herring fillets, eggs, beets and carrots;
5. You can decorate the finished dish with herbs.

Mimosa salad"

The list of ingredients includes:

• 6 pcs. eggs;
• 3 onions;
• 100-150 g hard cheese;
• 250 g mayonnaise;
• 100 g frozen butter;
• 1 jar canned fish;
• Greens to taste.

Preparation will take you no more than an hour:

1. boil the eggs hard, finely grate and place on the plate in the first layer;
2. grate the cheese on a fine grater and place in a second layer;
3. for the third layer, pour in the canned fish, mash with a fork and remove large bones;
4. spread the last layer with 100-150 g of mayonnaise;
5. finely chop the onion, scald with boiling water (so that the onion loses its bitterness) and place it on a plate in the next layer;
6. grate into a dish butter on a coarse grater;
7. Finely grate three egg yolks on top;
8. spread the remaining mayonnaise;
9. Finely grate the remaining three yolks and mix with chopped herbs - cover the previous layers of salad.

Tip: It is better to compact each layer, except for mayonnaise, with a spatula or other devices convenient for this. After cooking, you need to let the salad soak in mayonnaise. This will take several hours.

Fish salad for a special occasion

Of course we are used to seeing classic salads at every holiday. However, sometimes you want to surprise your guests unusual presentation similar dishes. As for fish salads, it’s easy to get creative, because a lot of ingredients go well with fish, even wine.

Fish salad “Sauvignon”

For preparation you will need the following ingredients:

• 800 g fish fillet;
• 4 tomatoes;
• one zucchini;
• one onion;
• 10 black olives;
• 1 cup green peas;
• ½ cup lemon juice;
• 2 glasses of dry white wine “Sauvignon”;
• herbs, salt and pepper to taste.

Special attention can be paid to preparing the sauce (if you do not buy ready-made in the store):

• 1/3 cup olive oil;
• 1/3 cup white wine vinegar;
• 2 stalks of celery;
• salt and other seasonings to taste.

Recipe:

1. Boil fish in wine for 20-25 minutes;
2. cut the boiled fillet into small pieces and place in a salad bowl;
3. season the fish with lemon juice and spices;
4. chop vegetables and herbs, add to fish meat and mix;
5. Mix the ingredients for the sauce separately and pour the finished sauce into the salad;
6. Gently mix all the salad ingredients and place the dish in the refrigerator for an hour.

Salad "Acorn"

For this salad, prepare the following:

• one small cold smoked mackerel;
• 2 pcs. potatoes;
• 80-100 g of pickled mushrooms;
• one onion;
• 200 g hard cheese;
• two eggs;
• 8 pcs. green olives;
• 4 things. olives;
• parsley and mayonnaise to taste.

Cooking method:

Tip: First, prepare a fairly deep form in which to prepare the salad. It should be lubricated sunflower oil and cover with cling film.

1. Finely grate the cheese and distribute over the entire pan (bottom and walls);
2. Place pickled mushrooms in the middle of the cheese layer;
3. chop the onion and place a layer on top of the mushrooms;
4. boil the eggs, grate them on a coarse grater, place them on a layer of onion and brush with mayonnaise;
5. select the mackerel fillet, cut it into pieces and place in the next layer;
6. boiled potatoes are applied last and smeared with mayonnaise;
7. Now let the dish soak for half an hour.

Does the resulting salad look anything like the picture? The secret is to turn the infused dish over to the other side onto a flat salad bowl and remove the film.

8. All that remains is to decorate the salad with olives and black olives.

Salad “Fox coat”

For this modern herring under a fur coat you will need:

• herring;
• 2 pcs. onions;
• 2 pcs. carrots and potatoes;
• 300 g pickled mushrooms;
• 2 tbsp. l. vegetable oil;
• mayonnaise.

Now start cooking:

1. Boil potatoes and carrots in their skins, after cooling, peel and coarsely grate separately;
2. finely chop the onion and fry in oil over medium heat for 2-3 minutes;
3. rinse the pickled mushrooms, chop (if they are large) and add to fry with the onions until golden brown;
4. separate herring fillets and cut into cubes;
5. arrange the layers in order: herring, onions with mushrooms, potatoes, carrots.

Tip: Each layer of salad is smeared with mayonnaise. Last layer carrots are not completely covered with mayonnaise, but with careful strokes to resemble a fox fur coat.

Instant fish salads

Sometimes you want to serve so much to the table, but have so much time to prepare various recipes No. Salads help us out with this instant cooking. Salads with fish occupy a special place. After all, this ingredient can be obtained ready-made in salted, smoked, canned and pickled form. But even if you decide to boil the fish, it won’t take much time. We present to your attention several recipes for quick-cooking fish salads.

Fish salad “15 minutes”

You will need for cooking:

• 150 g red fish;
• 3 pcs. potatoes;
• one tomato;
• 2 pcs. eggs;
• 80 g hard cheese;
• 1 clove of garlic;
• mayonnaise (to taste for soaking);
• salt, pepper, dry ground garlic and allspice to taste;
• leeks for decoration.

Cooking is carried out in five stages:

1. boil the potatoes, grate them, put them in a salad bowl and sprinkle with allspice;
2. Spread the first layer with mayonnaise and add diced tomato;
3. finely grate the cheese, chop the garlic and place in the next layer;
4. grease the second layer with mayonnaise;
5. cut the fish into thin strips and decorate the salad with it using leeks in the shape of a gladiolus.

Salad with red fish in 10 minutes

For this salad, prepare the following ingredients:

• 50 g lightly salted salmon;
• 30 g hard cheese;
• 1 PC. gherkins;
• 5 cherry tomatoes;
• 5-6 green onions;
• 4-5 sprigs of dill;
• mayonnaise to taste.

This salad is prepared as follows:

1. cut the salmon into small pieces;
2. grate the cheese on a coarse grater;
3. cut the tomatoes into slices, the gherkin into cubes, chop the greens;
4. mix all ingredients with mayonnaise.

The main thing is not to add salt!

Eldorado salad will take you 20 minutes

Includes:

• 200 g lightly salted salmon or trout;
• 150 g hard cheese;
• one pear;
• one tomato;
• 1 bunch of leafy green lettuce;
• 1-2 tbsp. l. chopped greens;
• lemon juice and olive oil to taste;
• olives (for decoration).

Recipe:

1. finely grate the cheese and mix with chopped herbs;
2. Place the dough in circles on a layer of parchment on the pan and bake in the microwave for 7-8 seconds;
3. cut lettuce, tomato, fish and pear (the first can be torn with your hands, the last must be sprinkled with lemon juice);
4. Divide the salad mixture among salad bowls and season with olive oil and lemon juice;
5. decorate the finished dish with cheese, black olives and black olives baked in the microwave.

Salmon salad with rye croutons

The composition includes the following ingredients:

• 350 g lightly salted salmon fillet;
• 4 things. cucumbers;
• 1 head of iceberg lettuce;
• 1 pack or 100 g of rye crackers;
• salt and pepper, herbs and mayonnaise to taste.

Preparation will take only 15 minutes:

1. cut fresh cucumbers into strips;
2. divide the salad into leaves and cut into pieces;
3. cut fish fillet into cubes;
4. combine all ingredients with crackers in a salad bowl and season to taste;
5. Season the salad with mayonnaise and mix thoroughly.

Salmon and grapefruit salad

For this salad you will need the following products:

• 4 things. 180 g salmon fillet;
• one grapefruit and avocado;
• ¼ red onion;
• 4 cups lettuce mixture;
• 2 tbsp. l. olive oil;
• 2 tsp. red wine vinegar;
• salt and pepper to taste;
• vegetable oil.

Prepare the salad this way:

1. preheat grill to medium heat;
2. grease the grill grate with vegetable oil;
3. cut the salmon fillet into pieces, sprinkle with salt and pepper, place on the grill and fry until cooked (5-6 min/1 side);
4. let the fillet cool;
5. Peel the grapefruit completely (the juice should drain into a bowl, into which you then place the grapefruit slices);
6. place lettuce, avocado and onion in a bowl with grapefruit, pour olive oil and vinegar over them, sprinkle with salt and pepper and toss;
7. place salmon pieces in a bowl with mixed ingredients.

Tip: You can simply cook the fish in the oven on a baking sheet.

Smoked fish, fennel and mango salad

The composition of this salad is very attractive:

• 300 g smoked mackerel;
• 1500 g smoked trout;
• 1/3 cup olive oil;
• 3 tbsp. l. wine vinegar;
• one fennel;
• 2 cloves of garlic;
• 1 PC. mango;
• a bunch of dill;
• a pinch of sugar and pomegranate seeds.

Cooking takes only 15 minutes:

1. prepare a dressing in advance from wine vinegar, sugar, finely chopped garlic, olive oil and a bunch of dill;
2. Divide the mackerel into pieces and cut the trout into strips;
3. Place the fish on a platter and add the fennel and mango slices;
4. sprinkle with pomegranate seeds and drizzle with dressing.

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 the most different 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 - with eggs and potatoes, with various fresh and canned vegetables and exotic fruits, with rice, beans, mushrooms, meat, nuts. And therefore delicious salad It’s actually not at all difficult to create with fish, 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 for centuries by people in different countries, and today you can try to cook 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 boiled rice. Then this salad becomes an excellent main dish for breakfast or dinner. Nourishing, simple and very tasty!

By the way, if you're not a fan complex recipes, beautiful New Year's salad with fish you can also get it 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 and simple dishes for every day, and holiday 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!

Herring under a fur coat roll is one of the best and nutritious dishes with the addition of simple greens. The ingredients will require pre-prepared products, from which you will get an original salad.

It is important that the food is not only tasty, but also healthy, so today we have prepared for you a selection of pollock liver salads. This fish liver contains a lot of substances that the body needs.

Herring under a fur coat roll is a popular dish for New Year's table on par with Olivier. Delicious snack, which will appeal to the whole family.

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. Consider preparing salads with herring, smoked salmon, 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.

Salads with fish for the holiday table are an excellent treat, quite light, nutritious and tasty. Some options are traditionally designed so impressively that they can become the main highlight of the holiday table. Fish salad for the holiday can suit almost everyone - after all, this type of dish includes affordable options prepared from canned food or fish sticks, and luxurious dishes made from expensive ingredients - here are several chic recipes for them.

If you want to cook as much as possible healthy salad from fresh fish without preservatives, choose fresh red or white fish with a minimum number of bones, one or two pieces for one salad dish will be quite enough.

How to prepare salads with fish for the holiday table - 15 varieties

This delicious salad is perfect for a holiday table. It can be made from any white boiled fish.

Ingredients:

• 1 medium white fish
• a little grated horseradish
• a couple of pickles
• 2 boiled eggs
• a couple of boiled potatoes
• half a small onion
• water, vinegar, salt, sugar, dill
• mayonnaise

Preparation:

Boil the fish (with fins) with salt.

To prevent the taste of onions in the salad from being too strong, you can pickle them: to do this, chop the onion finely and add a little water, vinegar, salt and sugar to it. In this form, the onion should be left for half an hour to an hour.

Crumble the cooked fish into a container for preparing the salad with your hands, cut the pickles, eggs, and potatoes into small cubes. Add the pickled onion, draining the liquid.

Mix mayonnaise with a teaspoon of grated horseradish. Add this dressing to your salad. If it is not enough, add additional mayonnaise. Add dill. Add salt to taste.

Place plastic wrap in a salad pan. Place the prepared salad in this container and compact. Take a flat dish, turn the salad container onto it and remove it along with the film. Decorate the salad to your taste.

If you stock up on one jar of canned fish, you can always easily and quickly feed your guests this simple but satisfying dish. fish salad.

Ingredients:

• 1 jar of preserves fish in oil (tuna, saury, etc.)
• 3 large or 4 small chicken eggs
• one onion
• dill optional
• mayonnaise

Preparation:

Boil hard chicken eggs. Finely chop the onion. If it is not bitter, it can be used in a dish right away. And if it’s bitter, you should marinate it (for example, as described in the previous recipe) or simply pour boiling water over it.

Open the can of canned fish and drain all the oil. Place the pieces of fish in a deep plate and mash them with a fork until they are minced. Finely chop the eggs and add them to the fish. Place onion there without liquid, as well as finely chopped dill. Pour mayonnaise generously and mix well.

If you want to do something unusual for your dear guests, this option is for you.

Ingredients:

• lightly salted salmon 200 g
• two boiled potatoes
• two boiled eggs
• one onion
• half an apple
• cheese - 100 g
• rast. frying oil
• sour cream
• dill
• a little lemon juice

Preparation:

Chop the onion and fry it in oil until light brown. Finely chop eggs and potatoes separately. Cut the salmon into thin slices. Finely grate the cheese. Peel half the apple and cut into smaller pieces.

To prevent sliced ​​apples from darkening (both in dishes and when serving on their own), they need to be sprinkled with lemon juice.

The salad should be served in individual transparent salad bowls. First lay each one out with salmon slices. Then place it in layers: potatoes, eggs, onions, sour cream, dill, cheese and apples. Top with apple straws or whatever you like. Salt can be added at your discretion.

This unexpected dish can be prepared on a very budget and will surprise your guests a little with it.

Ingredients:

• canned sprat in tomato sauce
• two eggs
• half a cup of flour
• one carrot
• two onions
• mayonnaise
• rast. oil for frying, pepper - optional, salt

Preparation:

Place the contents of the canned food in a bowl and mash everything with a fork until smooth. Add eggs, salt and flour and stir into the dough. In a preheated frying pan, bake three cakes from the resulting dough (small of the same diameter, quite thick, like pancakes). Turn over carefully, as the cakes will be quite tender. Cool the cakes slightly.

Make the filling: chop the onion with a knife, grate the carrots coarsely. Fry the onions and carrots together in oil.

Form a dish: place the first cake layer on a flat plate, spread it with mayonnaise, and place a third of the frying on top. Next, cover alternately with the second and third cake layers, do the same operations with each (coat with mayonnaise and place a third of the vegetables). Top with tomato slices and herbs if desired.

This spectacular dish is sure to delight your guests.

Ingredients:

• 5 eggs
• two potatoes
• two fresh small cucumbers
• 100 grams of cheese
• lightly salted red fish (preferably trout)
• green onion feathers
• lettuce leaves
• mayonnaise

Preparation:

Place lettuce leaves in a circle on a shallow dish and place a ring in the middle (you can see what it looks like in the video at the end of the recipe).

Grate the potatoes coarsely directly into the ring-shaped form. Press it down and pour mayonnaise over it. Spread the mayonnaise with a spoon. Cut the fish into small cubes and place in a second layer. Sprinkle chopped onion feathers on top of the fish and pour mayonnaise over it.

Using a coarse grater, grate the eggs into the shape, add mayonnaise, and smooth with a spoon. Finely grate the cheese on top, smoothing it out with a fork. Cut fresh cucumbers into strips and place on top of the salad.

Finally, decorate the dish with flowers made from trout slices.

To serve, slice like a cake.

If your guests try this salad, they will probably ask you for the recipe because it is so delicious.

Ingredients:

• lightly salted. fish with red meat - 250 g (pink salmon, salmon, trout, etc.).
• small fresh cucumbers - 2 pieces
• three boiled chicken eggs
• sour cream - three tablespoons. spoons
• 1⁄2 tsp. mustard (in a jar or tube, not dry)
• dill (optional also green onions)

Preparation:

Peel and cut into small pieces. Finely chop the boiled eggs. Similarly, chop the fish into small cubes. Place everything in a salad container. Add chopped fresh dill and chopped onions if desired.

As a dressing, mix sour cream with mustard. Season her salad; no salt will be needed.

Sour cream mixed with mustard is a simple homemade analogue of store-bought mayonnaise.

Puff salads look more attractive on the holiday table due to their design. We recommend that you use this recipe instead of the traditional salad with fish sticks, which are traditionally called crab sticks.

Ingredients:

• pack of crab (fish) sticks 250 g
• two boiled eggs
• cheese - 150 grams
• 20-30 g creamy oils
• pitted prunes - about 100 g
• peeled walnuts- volume about a handful

Preparation:

Place the butter in the freezer for a few minutes until it can be grated. Place walnut quarters in the prunes instead of pits.

Chop the fish sticks.

Coarsely grate the eggs and grate the cheese separately.

Rub the oil on a fine grater.

Cook all ingredients separately without stirring.

The salad must be formed in layers in a container in which plastic cling film is first laid out.

As the first layer, put 1/2 eggs, the second - half of the butter, the third - 1/2 of the cheese. Mash everything down and spread with mayonnaise.

Next put a layer of fish sticks, a layer of stuffed with nuts prunes, a layer of butter and a layer of cheese. Press down and spread with mayonnaise. Make a layer of the remaining fish sticks, spread with mayonnaise, and place a final layer of eggs.

Turn the mold over and remove the film.

Decorate the salad with pieces of prunes and nuts.

Here is a video with this recipe and two more fish salads (this recipe starts at the third minute):

Surely you have ever tried this salad; it is easy to prepare and is loved by many.

Ingredients:

• boiled rice - 1 cup dry
• canned fish in oil (for example, tuna or mackerel) - 1-2 cans
• two eggs
• onion - 1⁄4-1⁄2 pcs.
• mayonnaise
• salt and pepper

Preparation:

Place boiled rice in a large container. Chop a quarter or half of the onion very finely and add to the rice. Drain the oil from the canned food, shred the fish with a fork directly in the can, and add to the salad. Grate the eggs on a coarse grater, separating one yolk for decoration. Mix everything with mayonnaise. Add pepper and salt to taste.

The salad holds its shape well, so it can be served in individual portions, formed using small molds and cling film (as described in the recipe above), and topped with grated yolk and herbs.

If you were choosing which salad to prepare - traditional Olivier or fish, this recipe will save you from unnecessary thinking.

Ingredients:

• a couple of pieces of white raw fish(eg hake).
• salt, bay, peppercorns.
• three boiled potatoes in their jackets
• three boiled eggs
• three boiled carrots
• raw onion
• salted or pickled cucumbers (depending on size 4-6 pcs.)
• can of green peas

Preparation:

Boil the fish in salted water with bay leaves and peppercorns. Cool, chop with your hands, and place in a large container where the salad will be mixed.

Cut potatoes, carrots, eggs and cucumbers into small cubes and add to the fish. Chop a small part of the onion very finely (you can marinate it if desired) and add to the salad. Pour it in there green pea. Salt and pepper. Stir, season with mayonnaise. Before serving, sprinkle with chopped herbs.

This well-known salad never gets boring, we recommend preparing it for... festive table. Moreover, it is easier than it might seem.

Ingredients:

• 5 boiled eggs
• 3 boiled medium carrots
• 1 can of canned fish (in oil, tuna, pink salmon, etc.)
• half a cup of long grain rice, boiled until fully cooked

Preparation:

It is better to form the salad in a deep square bowl with vertical side walls, but it can also be done on a regular plate.

Remove the oil from the canned fish and mash it with a fork directly in the jar.

The salad is laid out in layers: a layer of rice (crushed and coated with a thin layer of mayonnaise), a layer of fish (also coated with mayonnaise), pepper. Next, separate the white from the yolk. Rub the white into the next layer, add salt and grease with mayonnaise. Rub the next layer of grated carrots on top and coat with mayonnaise. The final layer is finely grated egg yolks. Place the formed salad in the refrigerator for several hours so that it is well soaked in mayonnaise.

This hearty recipe It will surely appeal to a male company, which can also easily cope with its preparation.

Ingredients:

• three large potatoes (cook in salted water)
• hot smoked fish (cod, sea ​​bass etc.) - 400-500 g
• one onion
• mayonnaise

Preparation:

Finely chop the fish with your hands. Finely chop the onion, place it in a sieve and pour boiling water over it. Add the cooled onion to the fish. Mash the boiled potatoes with a masher until puree.

Combine all prepared ingredients and season with mayonnaise.

Serve sprinkled with herbs.

This salad is suitable not only for the holiday table, but also for every day.

Ingredients:

• can of mackerel in oil
• four potatoes
• parsley
• Chinese salad
• 3 pickled cucumbers
• lemon
• 3 eggs
• mayonnaise

Preparation:

Drain the oil from the canned fish and chop it. Chop the potatoes and eggs coarsely, combine, add hand-torn Chinese lettuce leaves.

Make a warm dressing: finely chop the cucumbers and parsley, mix them with mayonnaise and heat over low heat.

Combine all ingredients, mix and serve immediately.

This option is definitely suitable for lovers of extravagant dishes and expensive products.

Ingredients:

• mixed salad leaves - one pack
• cherry tomatoes 15-20 pieces, preferably in two colors
• 1 avocado
• fresh salmon - 600 g
• lemon juice (half)
• balsamic vinegar
• olive oil

Preparation:

First, prepare the dressing by mixing olive oil, balsamic vinegar and the juice of half a lemon.

Cut fresh salmon fillet into cubes. Fry the fish in a dry frying pan until done. Add salt.

Place lettuce leaves on a wide flat plate, tearing them lightly with your hands. Cherry tomatoes, with the exception of a few pieces, cut in half. Arrange all the tomatoes beautifully on a bed of lettuce leaves.

Cut the avocado into halves and remove the pit. Use a spoon to separate the avocado pulp from the peel, maintaining the shape of the fruit. Cut the avocado into large slices and arrange on the salad.

Also arrange the fried fish pieces. Lightly salt. Pour over the prepared sauce, stirring again.

This recipe is also for gourmets and is similar to the previous one, but it uses slightly different vegetables.

Ingredients:

• salad mix - one package
• two fresh cucumbers
• one lemon
• 1 clove of garlic
• olive oil
• paprika
• salt pepper
• red fish fillet - 500-600 g

Preparation:

Cut fish fillet, skinned, into cubes. Salt, pepper, add paprika. Leave it like this.

Prepare the dressing: combine the juice of half a lemon with 3-4 tablespoons of olive oil, add crushed black pepper, salt, a squeezed clove of garlic and one tablespoon of honey, mix well.

On vegetable oil Fry the fish until cooked so that it remains juicy.

Cut the cucumbers into semicircles and mix with torn lettuce leaves. Season the cucumbers with the salad with the prepared sauce, mix and place as a base on a flat dish.

Carefully place pieces of cooked fish on top.

And we decided to complete our selection with perhaps the most famous fish salad - “Herring under a fur coat.” Many housewives prepare it in their own way. We will present the recipe with a small amount of mayonnaise, but sometimes it is placed on more layers.

Ingredients:

• two salted herrings
• three boiled eggs
• half a fresh onion
• two cooked beets larger than medium size
• two or three boiled carrots
• three boiled potatoes
• mayonnaise

Preparation:

This salad is laid out on a flat dish in layers:

1st layer - coarsely grate the potatoes.

2nd layer - add finely chopped onion (if bitter, marinate or scald it with boiling water).

Add a little salt.

3rd layer - distribute the chopped herring evenly.

Cover with mayonnaise.

4th layer - grate the eggs on a coarse grater.

5th layer - also coarsely chop the carrots on a grater.

6th layer - generously cover the salad with coarsely grated beets; other ingredients should not be visible from under it.

Coat the top completely with mayonnaise. Place in the refrigerator for 2 hours.

They are easy to prepare and there is enough for everyone. For a quiet party in a narrow circle, you can choose more extravagant options with cod or trout for the table. Tuna goes well with boiled egg and avocado. Suitable for salted herring fresh cucumber and potatoes. Ladies prefer salad recipes made from fish that is boiled or steamed in a double boiler. Men will prefer the smoked taste and aroma. Even a young chef can prepare a dinner of canned fish, eggs and mayonnaise, which will earn the gratitude of his parents returning from work. The crushed products are laid out in layers or mixed in a chaotic manner. Patterns drawn by the sauce or pieces of the main ingredient laid out in a fancy picture will make the snack extremely tempting.

The five most commonly used ingredients in recipes are:

She won't need space in the refrigerator - she will be eaten in a few minutes. Legendary recipes for fish salads or unusual novelties of recent years are put into service when guests on the doorstep or members of the household urgently demand “delicious” food for the table. You can stick to the classic rules or experiment with dressing and quantity of ingredients. Improve “Mimosa”, “Under a Fur Coat” or create something original. Look in the refrigerator and think about what to use for your future creation. What if you manage to prepare a masterpiece worthy of being served in a luxurious restaurant? Then treat your friends to the invention and hear pleasant words of gratitude...