Salad with red fish - general cooking principles
When they talk about red fish, they mean salmon, chum salmon, trout, salmon or pink salmon. In a word, it is the generic name for delicious sturgeon varieties. In salads with red fish, smoked, lightly salted or canned red fish is most common. The product is rich in Omega-3 unsaturated fatty acids, which support immunity, normalize cholesterol levels and help strengthen the cardiovascular system. red fish is also a valuable source of vitamins A and D.
Eggs, cheese, celery, various greens, onions, fresh or pickled cucumbers, shrimps, boiled potatoes and carrots and some fruits (avocados, mangoes, apples or grapes) are often added to salads with red fish. Since all varieties of red fish are quite fatty, for dressing it is better to take olive oil mixed with lime or lemon juice, mustard, herbs or garlic, low-fat mayonnaise or 10% sour cream. Home-made sauces based on tender capelin caviar are well suited to the salad. Red caviar is often used to decorate dishes, which is a great accent to all other ingredients of red fish salad. Usually all the ingredients are finely chopped and mixed together with the dressing, you can also prepare a festive version of the dish, in which the products are laid out in layers.
Salad with red fish - preparation of products and dishes
A wide dish (for layered salads), a deep bowl or salad bowl, a small bowl for cooking dressings, a knife, a grater, a cutting board and a saucepan for cooking food will be required from the dishes. You may also need special salad rings, with which help form small portions of snacks.
Fish fillets are usually finely chopped; if there are bones, they are removed. The remaining ingredients should be matched to the size of minced red fish. Raw vegetables are washed thoroughly. Products that require heat treatment, boil (potatoes, eggs, carrots, etc.). If shrimps are used in the recipe, they are cooked for about 2 minutes or simply kept in hot water for 5-6 minutes.
Red Fish Salad Recipes:
Recipe 1: Salad with red fish
This salad with red fish attracts with its simplicity, minimal amount of ingredients and excellent exquisite taste. The appetizer is prepared very quickly, but also rapidly disappears from the table.
Ingredients Required:
- salted salmon - 160 g;
- chicken eggs - 4 pcs .;
- 2-3 medium cucumbers;
- mayonnaise - 30 ml;
- half a bunch of dill.
Cooking method:
Cook eggs hard-boiled, pour with ice water, then clean and chop finely. While the eggs are boiled, you can chop the rest of the products: cut the red fish into small cubes, wash my cucumbers and cut them into cubes (thick skin can be pre-cleaned), wash my dill and chop finely with a knife. We lay out all the products in a beautiful bowl, season with mayonnaise, mix and serve. It is advisable to prepare a snack in small portions, so cucumbers give juice, and the dish becomes watery. This salad with red fish looks great in salad tartlets.
Recipe 2: Salad with red fish "Neptune"
It is easy to guess from the name of the salad that the basic ingredients of this dish are seafood. It is based on tiger prawns and salted salmon, while sea kale gives the snack freshness and exquisite taste. Of great interest is also a dressing made from olive oil and capelin caviar.
Ingredients Required:
- tiger prawns - 120 g;
- salted salmon - 90-100 g;
- sea kale - 180 g;
- dried coriander - 1 tsp;
- 2 cloves of garlic;
- lemon juice - 45 ml;
- olive oil - 30 ml;
- 1 g of cardamom and marjoram;
- capelin roe - 50 g
Cooking method:
For the salad you need to slightly pickle sea kale. Marinade will consist of 15 ml of olive oil, 30 ml of lemon juice, ground grains of cardamom and chopped garlic. Cabbage is pre-washed in a colander and put marinated for 20 minutes in the refrigerator. While cabbage is pickled, we cut the salmon into small cubes, boil the shrimps in boiling water for three minutes and clean, prepare the dressing from the remaining oil, lemon juice and capelin caviar. Put cabbage on the bottom of a deep salad bowl, then salmon and mix thoroughly. Put the dressing on top and decorate the dish with shrimps.
Recipe 3: Salad with red fish and avocado
This salad with red fish is cooked very quickly and elegantly on the festive table. Red fish, avocados and shrimps are perfectly combined with each other, and a small touch of red caviar coolly “beats” the taste of all components.
Ingredients Required:
- smoked trout or salmon - 100 g;
- small frozen shrimp (peeled) - 50 g;
- avocado - 1 pc .;
- red caviar - 20 g;
- salt, black pepper - 3 g;
- lime - 1 pc .;
- olive oil - 45 ml;
- fresh dill - 20 g;
- low-fat sour cream - 30 g.
Cooking method:
Avocado mine, cut in half and remove the bone. Scrape the pulp with a sharp spoon, set aside 2 slices for decoration, cut the rest into small pieces. My lime, cut into 4 parts, squeeze the juice out of three and sprinkle them with avocado, leaving the last quarter for decoration. Boil shrimps in salted water with dill for 1-2 minutes, cool and chop finely. Red fish cut into small pieces. Put fish, shrimps and avocado in a bowl, add 15 ml of olive oil, black pepper and mix thoroughly. Put the salad in special rings, press down a little and remove the ring. Get small cylinders of salad with red fish. Sprinkle each portion lightly with olive oil, top with a little sour cream, caviar, garnish with avocado slices, lime and dill sprigs. You can add a little pepper.
Recipe 4: Salad with red fish "North Pole"
This elegant and incredibly tasty dish will be the main decoration of the festive table. All the ingredients of the salad are laid out in layers, due to which the snack is very airy and tender.
Ingredients Required:
- salty pink salmon - 200 g;
- 3 potatoes;
- pitted olives - 120 g;
- 1 cucumber;
- green onion - bunch;
- hard cheese - 80 g;
- eggs - 8 pcs .;
- salted straw - 3 g;
- garlic clove;
- salt;
- ground black pepper;
- 3 small carrots;
- red caviar - 30 g;
- black sesame - 15 g;
- mayonnaise - 400 g
Cooking method:
Cook potatoes and carrots until done, cool, clean and grate (1 carrot is left for decoration). Cook eggs, cool, separate the whites from the yolk, rub them separately on a grater (set aside for 1 protein). Red fish fillet cut into small pieces. My cucumber and cut into small cubes. We rub cheese on a medium or small grater. Onion wash and cut into small rings. Slightly less than half of the grated proteins is transferred to a separate bowl, mixed with 15 ml of mayonnaise, pepper, passed through a press with garlic and salt. Remove the mixture in the fridge. Now you can start forming a salad (lay out all the layers on a wide flat dish): 1 layer - potatoes, mayonnaise nets and some pepper, 2 layers - red fish, 3 layers - green onions, mayonnaise nets, 4 layers - cucumber, some salt and mayonnaise, layer 5 - carrots, a bit of mayonnaise, layer 6 - yolks, mayonnaise mesh, layer 7 - cheese. Now we coat the side parts of the salad with mayonnaise and carefully level the surface. We put grated squirrels on the sides and press them a little to keep them better. Put the dish in the fridge to infuse for 1-1.5 hours. Before serving we decorate the salad: we sculpt the body of a polar bear (oval - body and small head), legs, eyes and claws cut out of olives from the garlic-protein mixture. We string olives on a straw and make, thus, penguins. Beak cut out of carrots, from protein - white breast. Eyes can be painted with mayonnaise, and pupils can be made from black sesame. We form a composition of penguins on a salad, decorate a dish with caviar and black sesame.
Recipe 5: Salad with red fish and vegetables
Such an unpretentious salad will be an excellent option for a tasty lunch and a light dinner. Salted salmon can be replaced with any other red fish, but mustard and Provencal herbs are essential ingredients of this dish.
Ingredients Required:
- 1 fresh cucumber;
- 1 potato;
- 2-3 leaves of green lettuce;
- half a head of onions;
- 1 tomato;
- salted salmon - 60 g;
- a few sprigs of dill;
- 1 tsp Provencal herbs;
- lemon juice - 30 ml;
- mustard - 5 g;
- olive oil - 30 ml;
- salt - 3 g;
- sugar - 5 g
Cooking method:
Cook potatoes, cool, clean and cut into small cubes. Onions cut into thin half-rings, rinse with cold water and sprinkle with lemon juice. Cucumber and my tomato and cut into small cubes. Salmon cut into small pieces. Grind greens. Putting all the products in a salad bowl. In a separate bowl, prepare the dressing: mix oil, lemon juice, mustard, Provencal herbs, some sugar and salt. Dress the salad with cooked sauce and mix thoroughly. Salad with red fish is ready!
Salad with red fish - the secrets and tips from the best chefs
Preparing a salad with red fish requires careful handling of salt, as some varieties of smoked or lightly salted fish can be quite salty. If the red fish fillet turned out to be very salty, you can hold it for about an hour in a hammer - all the excess salt will come off, and the taste will become tender and pleasant. Salmon salads are not recommended to add a lot of ingredients, as they can kill the main taste of red fish.
