Salad of fish and mushrooms puff. Fish salads

White fish fillet - 300 gr (boiled).
Onion - 1 pc.
Hard-boiled eggs - 3 pcs.
Pickled cucumbers - 2 pcs (or pickled).
Mushrooms - 150 gr (I have champignons).
Boiled rice - 0.5 cups.
Salt and spices - to taste.
Vegetable oil - for frying.
Mayonnaise - for dressing.
Finely chop the onion and fry until golden brown, add chopped mushrooms and fry everything together until tender (cool).

Add finely chopped fish, eggs, cucumbers and fried mushrooms with onions, salt and pepper to the rice.
Season with mayonnaise and mix, let the salad soak for 30 minutes and serve. Bon Appetit!

Cooking

Soak gelatin in ½ cup cold water and let it swell. Cook rice in lightly salted water until tender. Ready? Set aside and chill.

Hard boil eggs, peel them. We take a large grater and rub the squirrels and yolks on it separately.

So, where are our crab sticks? Here they are! Remove from package and slice thinly. So that you get a thin straw.

Cut red fish into thin slices. We direct the knife parallel to the board on which our fish was butchered. Experts advise: to make the fish slices really thin, we put the fish in advance in freezer, for 30 minutes. And you can use sliced \u200b\u200bred fish to prepare this dish. The task is not easy. You'll have to put in a lot of effort.

Cooking cream. To do this, mix cheese and mayonnaise together.

V microwave oven dissolve the gelatin. Now you can cool it and mix it with the resulting cheese-mayonnaise mass.

And now we are preparing the basis for the future cake: we take a deep salad bowl. Spread cling film over the entire surface. over food film lay out the chopped pieces of fish. I put the pieces together. The base for the cake is completely ready.

Spread layers on top of the cream:

Yolks;
Crab sticks.
Proteins grated.
Boiled rice.

Each layer is generously impregnated cheese cream. The last layer (and this is our rice) is leveled and well spread with a delicious cheese mass.

Do we still have pieces of fish? Oh yes: here they are: spread them on top of the rice.

We cover the resulting structure with a film - and in the refrigerator. We happily forget about it for two hours.

The most difficult thing in preparing this cake is serving: in the most accurate way, we turn our cake onto a plate. Put parsley and lettuce leaves on a plate.

With all the precautions, remove the film and voila - the cake is almost ready. We decorate the cake with red caviar - and - Bon appetit!

Cooking time: 15 minutes.
Servings: 4 persons.
Calorie content of the dish: 819 kcal.
Purpose: for a snack.
Kitchen: home.
Difficulty of preparation: easy.

A simple fish salad of canned pink salmon with carrots is a frequent guest New Year's menu, because the set of components creates a festive mood with its appearance. Large proportion of low-calorie protein, crunchy sour apple, fresh herbs, juicy carrot and slight piquancy lemon juice give birth to an extravaganza of taste. Mayonnaise can be replaced with sour cream if you are concerned about the benefits.

Cooking method:

Chop the apple and cucumber into short strips. Coarsely grate carrots.
Boil eggs, cut into cubes.
Wash parsley, chop.
Deprive pink salmon of liquid, knead. Mix with prepared foods.
For dressing, beat mayonnaise with lemon juice. Can you add white here? ground pepper. Serve salad immediately.

1. To prepare a puff salad, you will need a serving ring with a press. Potatoes, eggs and fish need to be boiled and cooled.

2. Take a serving plate. We put a ring. The first layer of salad is grated potatoes, then salt and mayonnaise.

3. The next layer is fish taken apart from the bones (backbone and skin). Again mayonnaise and grated cheese.

4. Divide the egg into yolk and protein, rub separately from each other.

5. Decorate the salad. Put the protein inside, along the edge of the yolk. Press down on the top and remove the ring.

6. Decorate with peas, herbs, the salad is ready!

Fish salad classic. The classic recipe for fish salad from boiled fish

boiled white fish- 310 g;
green canned peas- 225 g;
pickled cucumber - 55 g;
boiled egg- 3 pcs.;
onion - 45 g;
sweet apple - 1 pc.;
water - 105 ml;
sugar - 5 g;
balsamic vinegar - 1 teaspoon;
fresh herbs - for decoration;
spices;
mayonnaise - for dressing.

Free the onion from the husk, chop into thin rings and put in a bowl. Then pour boiling water, throw granulated sugar and add vinegar. Mix the contents and marinate the onion for 30 minutes, and then drain the liquid. We separate the fish from the bones and disassemble the meat into small pieces. Peel the eggs and cut into cubes. Grind pickled cucumbers and an apple in the same way. Now we combine all the prepared products in a bowl, add green pea, season with spices, season with mayonnaise and stir. We decorate ready salad greens and cool before serving.

Fish salad with rice - general principles

To prepare fish salad, take river or sea fish, and depending on the recipe, the fish can be boiled or fried, salted or smoked, often a canned product is used.

Before adding to the salad, the fish must be cut, the fillet is crushed in the manner indicated in the recipe. Canned fish is enough to remove from the jar and mash with a fork.

Rice can be used any: round-grain, long-grain, white, brown, black. Before adding to the salad, the cereals are washed and boiled until tender.

As additional components use all kinds of products that are combined with fish. Usually these are vegetables: onions, carrots, cucumbers; greens: parsley, dill, basil; seafood: shrimp, caviar, crab sticks. As well as eggs, corn, olives, spices and much more. It is important that all ingredients that require heat treatment are boiled, fried, baked. Grind them, again depending on the recipe, with a knife or on a grater.

fish salad with rice it can be puffed and mixed, it is permissible to grind the products to a puree state and use as a paste. Salad dressing is most often mayonnaise, but you can experiment using, for example, lemon juice, mustard.

Serve chilled fish salad with rice, laying on a large flat dish, a deep salad bowl or in portioned bowls.

Prepared quickly, eaten with appetite. It can also be used as a protein supplement to morning porridge - oatmeal, barley. Yes, in fact, to anything, but not sweet, and, probably, not dairy.

And you can use it for its intended purpose - as a salad or a cold appetizer.

Canned fish - 1 can (227 gr.),
Hard boiled eggs - 2 pcs. (126 gr.),
Green onions - 23 gr.

Put the eggs to boil. Boil 10 min. after boiling water.

While they are cooking, open a can of canned food, transfer the contents to a salad bowl, knead the fish with a fork.

cut into green onion rings.

Pour boiled eggs cold water, let them cool, peel, cut into small cubes.

Add eggs and onions to the fish, mix gently.

That's so quick and easy.

Canned fish salad can be reduced in calories by using canned fish without oil.

Salad with fish in a monastic style - a dish for gourmets. It is easy to prepare and the taste is amazing. Variations in the recipe are acceptable, choose your favorite version!

Fish, mushrooms, carrots and onions are the products that were usually in abundance in Russian monasteries. Mayonnaise most likely appeared in the recipe as a later "mundane" addition. We cooked and ate this salad from cod bought in the store, and from freshly caught pike, with and without mayonnaise, and with fresh forest mushrooms, and with dried, and with purchased champignons. You can try all the options and choose your favorite. The photos for this recipe were taken when we were preparing the "city" version of the monastery fish, all products were from the store. Prepare necessary ingredients(boil fish, stew carrots, fry mushrooms) on the eve of the day when you are going to cook fish in a monastic style, and put it in the refrigerator overnight.

Need to:

Fish (if you buy, it’s better to have cod or haddock, we prefer in the form of fillets, if you catch fresh pike, in principle any white fish will do) - about 0.8 kilograms
Fresh mushrooms (champignons are also suitable) - 600-700 grams, or dried mushrooms - about 150-200 grams
Onion - 1 large onion
Carrots - about 0.5 kilograms
Vegetable oil - about 6-7 tablespoons (if you want a salad without mayonnaise - increase the amount of oil by 2-3 tablespoons)
Mayonnaise - about 300-400 grams (we prefer light, with a fat content of up to 30%, but the choice is yours)
Salt
Ground black pepper

Cooking:

Peel raw carrots, cut off the ends and grate on a coarse grater.

Peel the onion and chop finely. Pour 3 tablespoons of vegetable oil into a deep frying pan (stewpan), when the oil is hot, pour the chopped onion into the pan and sauté (fry) it for strong fire/ heat, stirring, for a few minutes.

When the onion in the pan begins to change color to golden, put in a pan grated carrot, salt (1 teaspoon of salt without a slide), pepper a little, add 0.5 cups of water, mix everything thoroughly.

Cover the pan with a lid, when the contents of the pan begin to boil, reduce the heat to low and simmer the carrots under the lid for about 15 minutes. After that, remove the lid from the pan and, on high heat, stirring the carrots, fry for another 5 minutes (our task at this stage is to wait until the remaining water has evaporated from the pan). When all the water boils away, turn off the stove, transfer the cooked carrots to a bowl and cool.

Champignons (or other fresh mushrooms) must be washed, if necessary, cleaned and cut into small pieces (we focus on the volume of 1.5-2 cm 3). Pour 3-4 tablespoons of vegetable oil into a heated deep frying pan (stewpan) and put champignons (or other fresh mushrooms) there. Salt the mushrooms (about a third of a tablespoon of salt) and pepper a little, mix. Cover the pan with a lid and sauté the mushrooms on high heat.

After a few minutes, the mushrooms will “give up” the water, and when this water boils in the pan (this will happen in 5 minutes), reduce the heat to low and fry the mushrooms under the lid for about 20 minutes. Then remove the lid and, adding fire, stirring, spend another 5 minutes so that all the liquid from the pan evaporates. Please note that the mushrooms have lost a lot in volume, this is normal. Transfer the cooked mushrooms to a deep plate and let them cool.

If you are using dried mushrooms, they need to be soaked in advance for 4-5 hours (you can overnight), boil (5 minutes after the moment of boiling), put in a colander, then cut into small pieces and fry in vegetable oil (not as long as fresh mushrooms, a few minutes ).

Fish (if it is not a fillet), clean, cut into big chunks and boil (we have already written in detail about how to do this, you can see it).

Remove the cooked fish from the water and let it cool.

With your hands, break the fish into small pieces for salad, carefully choosing small bones.

Next, take a salad bowl with a flat bottom or a flat dish and put half of the fish there. Lightly crush the fish with a spoon so that the layer is denser.

Coat the layer of fish with mayonnaise.

We spread half of the fried mushrooms on a layer of fish, level it, grease with mayonnaise.

Ingredients:

Cod or pollock fillet, 500 grams;
onion head;
Fresh cucumber, 2 pieces;
Cherry tomatoes, 200 grams;
Pickled mushrooms, 300-400 grams;
Sweet pepper, 2 things;
Mayonnaise;
Fresh greens;
Mustard, a couple of tablespoons;
Crackers, 150-200 grams;
Potatoes, 2-3 things;
Salt and spices to taste.

Recipe:

The salad turns out to be quite nutritious, it can be a main or snack dish. Fish fillet needs to be boiled. Boil the fillet until cooked, then cut in small pieces. V this salad canned fish is also used if you do not have time to cook fish.
Open the pickled mushrooms, drain the liquid from them. We throw them in a colander so that all the water finally comes down. Then we will cut the mushrooms into small pieces, cubes or straws. Mushrooms are also used in fresh they are fried or boiled.
Wash and cut fresh cucumber small cubes. Before you send cucumbers to a salad, be sure to try them. They may have a bitter taste.
We clean the sweet pepper inside, remove all the seeds. Then wash and cut into thin strips.
Wash the cherry tomatoes and cut into either two parts or slices.
Chop fresh herbs with a knife. For greens, use parsley and green onions.
We wash the potatoes from dirt and put them to boil in their uniforms. Then cool and peel off the skin. Cut the potatoes into small cubes. It can also be lightly fried in vegetable oil.
It is better to cook croutons on your own. White bread cut into small cubes. Then we will fry the croutons on olive oil, add some chopped garlic and spices. Very fragrant and crunchy croutons will turn out.
We clean the onion from the husk and wash it. Then cut into thin half rings.
Add mustard and spices to mayonnaise, mix well.
We put all the ingredients (except crackers) in a common container, salt and season with mayonnaise. We mix everything well. Add croutons to the salad just before serving. Crackers under mayonnaise can get wet and spoil appearance and taste data of the salad. It turned out very tasty and satisfying. Can be used instead of mayonnaise vegetable oil, soy sauce. Crackers for salad can be served separately without mixing them with the main ingredients.

I probably won’t reveal a secret if I say that salad *Herring under a fur coat* is an invariable dish in every home for any holidays, especially winter ones. Well, what is the New Year without a fur coat? Personally, this salad will probably never leave the menu for me. At first I cooked it all the time for my husband, then my son fell in love with him, and now my granddaughter has grown up and always asks me for any holiday: "Granny, will there be a fur coat?" There will be, of course, there will be, and not only our family's favorite recipe, but many others. Sometimes quite unexpected, but still very tasty.

Salad recipes with fried mushrooms

I love dishes with mushrooms, especially with champignons and oyster mushrooms. Despite their plant origin, mushrooms are valuable source protein and at the same time do not contain fat and carbohydrates. That is why fried mushrooms, stewed or even raw mushrooms preferably consumed at least once a week. They can be used as a side dish or independent dish, but it’s better to cook salads. It was a selection of such salad recipes that Pepper prepared for you in this article.

salad recipes with crab sticks

Salads with crab sticks cook almost everything for anyone festive feast.such salads are always prepared very quickly, because often more than half of the ingredients do not need any additional processing. Crab sticks, consisting of surimi fish of the cod family, are combined with many products, which makes it possible to prepare a new salad every time. dry sticks that have not been frozen and then your salads will be tasty and healthy.

Salads with crab sticks and Korean carrots

Korean-style carrots have long gained great popularity in our menu as an independent dish, side dish and snack. It is increasingly being used with success as an ingredient in delicious and simple salads with Korean carrots. I am sure that no holiday feast is complete without this tasty snack or salad with it. We have collected for you the most delicious recipes holiday salads with Korean carrots to help you create your holiday menu.

Olivier with trout and quail eggs

I offer you new version everyone's favorite New Year's salad olivier. This time I propose to cook it from trout. The salad turns out to be very tender and spicy in taste. I hope that this recipe will take root with you and you will cook it on New Year or any other holiday.

Salad chicken nest

Salad *Chicken Nest* is one of the most beautiful and delicious. It contains soft Chinese cabbage and fresh cucumbers which give it freshness and aroma, and the combination chicken meat with mushrooms and cheese is always a win-win option. Especially such a salad would be appropriate on your holiday menu on the New Year Christmas and Easter.

squid salads

Delicious, healthy, and even beautiful, this is how squid salads can be characterized, and if you add bright vegetables to them, they will still be beautiful and dietary. After all, squids themselves contain a small amount of calories, so such salads are suitable for all girls who watch their figure, but like to please themselves with delicious dishes. And your men will not refuse either, seafood is good for them too. Help yourself to new salads - it turns out fresh and festive!

Salads with pickled mushrooms

I really like salads with pickled mushrooms, both homemade and bought in the store. I especially like their red heads on the top layer of the salad, like Ryzhiki salad, it looks very appetizing. And any other salad that contains such small mushrooms will always be the main holiday dish on the table.

How to make homemade mayonnaise

Every housewife knows the truth that the success of any salad depends on the taste of mayonnaise. If you change its recipe even a little, the taste of the salad will turn out completely different. And all the women of the world, based on their culinary experience, buy different types and brands of mayonnaise try and experiment, sometimes by trial and error, but still, over time, they find exactly the one they need - for each salad their own.

Puff salad recipes - the best recipes

Puff salads are very often present in our holiday menu, because they can be prepared from almost any product. These can be fish or mushroom salads, meat or vegetable, even fruit salads can amaze guests with their diversity and taste.

Salad * mushroom meadow* - 5 of my best recipes

This mushroom salad belongs to those who can always surprise guests. And not only with a presentable appearance, but also with a variety of tastes. I cook it often, but I try to change the ingredients. While all my options were successful, I will gladly share some with you.

Most delicious salads with pineapples

Many people love salads with the addition of exotic sweet pineapple fruit. And for good reason, because pieces of this sweet fruit give salads a special and unique taste. Today, there are no problems with buying pineapple and you can buy it in almost any grocery store. And thanks to this pineapple salad forever entered our house, and pineapple salad recipes became obligatory dish for any holiday.

Quick salad Snow crab

I like to cook salads without any problems. One, two, crumbled, kneaded and ready. But the most important thing in this recipe is that the salad is very tender and very tasty. So if you have unexpected but pleasant guests on your doorstep, do not rush into panic. We get crab sticks from the freezer, open a jar of corn and make a salad. While the potatoes are cooked, you will cut the sausage and mix the salad.

If guests are on the doorstep or just want something delicious for dinner, then great option will be the preparation of a salad with mushrooms and canned food. The combination of mushrooms various products- always good option. And it is not necessary to strictly follow the proposed recipe. There is always room for creativity in the kitchen, and you can safely change the proportions of the components of the dish or replace one ingredient with another.

As a rule, in the entire proposed recipe it is indicated puff salad uk, but a small minus of such preparation is that you need to wait a bit until the layers are saturated with mayonnaise. However, if the dish is cooked hastily, then it is not necessary to lay out all the components in layers. You can safely mix all the chopped products, season with mayonnaise, add spices and serve. Below are some of the most popular ways to prepare a dish based on a single recipe.

Basis for culinary fantasies serves a salad with fish and mushrooms, which is different delicate taste. It can be safely served not only for dinner, but also decorate it. festive table. From the products you will need:

a can of any canned fish;
4 boiled eggs;
300 g of fresh mushrooms;
medium-sized bulb;
small carrot;
100 g of cheese (it is recommended to take hard varieties);
frying oil;
mayonnaise for lubricating layers;
salt.

Cooking goes like this:

Mushrooms (champignons are indicated in this recipe), well washed and peeled, cut into small slices and fried in oil in a pan until tender. Fried champignons are transferred to a pre-prepared salad bowl. This is the first layer. It needs to be greased with a small amount of mayonnaise and a little salt.
It is not recommended to wash the pan after frying the mushrooms. It is necessary to pour a little oil into it and sauté the onion cut into square pieces and chopped onion until tender. coarse grater carrot. Ready vegetable mass transfer to a plate and leave to cool.
While the onions and carrots are browned and cooled, grate 2 eggs on a coarse grater and place them on top fried champignons. This layer, like the subsequent ones, is smeared with a small amount of mayonnaise and, if necessary, slightly salted.
Canned fish with a fork is crushed to homogeneous mass(small bones are recommended to be removed) and placed in a salad bowl on top of the eggs.
A cooled vegetable frying is laid on top of the fish.
The remaining chopped eggs are laid out for frying.
The last layer is grated cheese (it is not necessary to take hard cheese, you can use sausage or processed cheese if you wish).

The salad is ready and you can eat it right away. But it's better to let it brew for a couple of hours to purchase unique taste and aroma.

Multiple variations based on one recipe

Experienced chefs themselves will come up with a lot of options for the recipe proposed above, but novice chefs can get confused without finding required product in fridge. The tips below will help beginners master the simple science of culinary improvisation:

It is not necessary to use canned fish in the proposed salad; you can replace it with fresh pollock or hake. Fresh fish should be boiled until cooked, peeled and pitted and chopped well with your hands. Boiled fish is placed instead of canned fish.
Instead of fish, you can make a chicken salad by taking canned chicken in own juice or finely chopped boiled or smoked chicken breast.
The recipe proposed above, like most others, recommends adding fried champignons, which are commercially available, to the mushroom salad all year round. But it is not necessary to take fresh, you can make a salad with canned mushrooms, and not only with champignons. Even homemade preparations from pickled or salted forest mushrooms will do.
In the event that, in order to speed up the cooking process, it was decided not to make a puff salad, but immediately mix all the components, it becomes possible to additionally add canned peas, corn or pitted olives to the dish.

These are just a few of the possibilities for improvisation. For example, if a salad is prepared from canned mushrooms, you can not do frying, but put in it a mixture of grated boiled carrots with green onions. The main thing is to remember that all fried or canned mushrooms compatible with most products.

Ways to decorate a dish

Traditionally, when decorating mushroom salads, greens, cheese or mushroom caps are used, as well as all kinds of combinations of these products. It is worth considering the most popular options:

Cheese and greens. Puffed or consisting of completely mixed components, the salad is generously sprinkled with cheese and decorated with herbs on top. Sometimes a few are laid out among the greenery mushroom caps depicting mushrooms in a clearing. The simplest and at the same time sophisticated option dish decorations.
"Cake". This name conventionally denotes salads-shifters. This is necessarily a salad of canned mushrooms, which are placed head down on the bottom of an oiled glass container. Next, all the salad layers are laid out, but it is very important that the container is filled with the laid out products to the brim. After filling, the vessel is removed for 2 hours in the cold, and then covered with a flat plate and turned over. It turns out a kind of "cake" with a top of mushroom caps. The sides are coated with mayonnaise and decorated with hats or grated cheese.

You can show imagination and use any products for decoration.

What else can you add to a salad?

Experienced housewives, knowing delicious combinations products, boldly improvise, adding to fish or cooked with poultry salad dishes additional ingredients. But beginners are afraid that it will turn out tasteless, and they try to strictly follow the recipe. But in mushroom salads, depending on the main components, you can put:

sea kale which pairs perfectly with fresh or canned fish. Cabbage can be supplemented with a variety of salad greens.
Salted and fresh cucumbers. Fresh ones are allowed to be added to all salads, but salty ones go well only with meat and poultry.
Tomatoes serve great addition to poultry or meat, but not always combined with fish. Novice cooks should use the tomato-fish combination with caution.
Beans, peas and corn. The possibilities of imagination are not limited. But if you plan to prepare a salad cake, then you need to drain the liquid from the canned food well and mix it with mayonnaise before laying the layer.
Potatoes are combined with any ingredients and can be added to both fish and mushroom and fish and meat dishes.
Crackers attached original taste, but gradually soak from moisture. They are best used for exterior decoration along with cheese, herbs and mushroom caps.
Greenery. Chopped parsley, dill, or other herbs can be added just about anywhere, but the key is to keep it in moderation. An excess of flavored greens can overpower the delicious mushroom flavor.
Sour and sweet and sour apples perfectly emphasize the meat-mushroom combination, but it is recommended to add them with caution to fish.

Diversify mushroom salad with meat or canned fish seems a little complicated? Then it's worth experimenting a little and you can easily succeed. And if the possibility of an experiment is very scary, then you can add fresh or canned mushrooms to any favorite salad with canned food, and the result will always be great.