Boiled river fish salad. Recipes for salads with boiled fish

Light and at the same time satisfying salads are made with fish. They can be prepared both in winter and summer, for a holiday, or taken with you. In addition, it is also very beneficial for the body, thanks to fatty acids. Everything says it's time to make one of these salads!

Classic recipe

How to prepare a classic boiled fish salad:

Red fish salad

• 7 olives;
• 60 g butter;
• 0.2 kg hard cheese;
• 5 eggs;
• 0.2 kg trout;
• 1 clove of garlic;
• Mayonnaise.

Time: 35 min.

Calories: 237.

Salad assembly process:

1. Boil the fish as usual. There is no need to cook for a long time, otherwise it will fall apart and lose its taste. Instead of trout, you can take other fish with red meat;
2. Hard boil the eggs, pour cold water over them and then remove the shells. Coarsely grate directly into a salad bowl or onto a dish in a cooking ring;
3. Squeeze the peeled garlic into the mayonnaise through a press, stir and brush the eggs on top;
4. Grate the cheese in the same way as the eggs and distribute it on top into the salad bowl;
5. You can pepper it a little and also grease it with white sauce;
6. Cut the already chilled fish into strips and place it on top, only lightly grease it;
7. Next, grate the oil. To do this, it is better to keep it in the freezer for about ten minutes, then it will not spread;
8. Cut the olives into several pieces and sprinkle them on top, you can decorate with herbs.

Salad with boiled fish and rice

• 0.1 kg rice;
• 0.4 kg of fish;
• 160 ml light mayonnaise;
• 0.4 kg of corn;
• 1 onion

Time: 25 min.

Calories: 149.

Cooking steps:

1. Take sea fish, for example, notothenia, hake or pollock. If it is frozen, it needs to be defrosted naturally in the refrigerator, but not in the microwave or under water. Cut off the fins, wash, remove the giblets and set to cook;
2. Put the washed rice to cook too, there is no need to stir it, add salt to the water;
3. After this, rinse the cereal again under cold water and place it in a bowl where the salad will be collected;
4. Remove the canned corn from the jar, let it drain a little, and then add it to the rice. If the corn is fresh, it needs to be boiled and then cut from the head of cabbage with a knife;
5. Remove the skin from the onion, cut it into cubes and scald with boiling water. This will remove the bitterness. Then drain the water and add the rest to the total mass in the salad bowl;
6. Disassemble the cooled, finished fish into small pieces by hand, carefully removing the bones. The pieces should be large and cold. Add them to the rest of the ingredients;
7. Add mayonnaise, pepper, stir very carefully. Serve immediately.

Salad with boiled fish and potatoes

• 60 g olives;
• 270 g salmon;
• 140 ml mayonnaise;
• 1 pickled cucumber;
• 1 tomato;
• 1 potato;
• 0.2 kg shrimp;
• 30 g red caviar;
• 1 sour apple;
• 40 g green salad.

Time: 40 min.

Calories: 157.

Cooking method:

1. Boil the salmon in lightly salted water, after which it needs time to cool;
2. Remove the skin, remove all the bones, cut the meat into strips;
3. The washed potato must be boiled “in its jacket”, and when it has cooled, peeled and chopped into small cubes;
4. Wash a fresh tomato, remove its stem and cut into small pieces;
5. Cut the washed apple in the same way; do not use the core or peel;
6. Rinse the lettuce leaves under water, then remove the moisture and tear the leaves into small pieces with your hands;
7. Pickled cucumber (can be replaced with fresh) cut into short strips;
8. Mix all of the above components together with a small amount of mayonnaise;
9. Boil the shrimp and carefully peel them from the head, shell and intestines. To pull it out, you need to make a small cut from the bottom. It is better to cook in water with a slice of lemon, no more than four minutes;
10. Place the shrimp carefully on top of the salad; you can decorate the sides with it. Spread the caviar on top in an even layer and garnish with dill.

Hungarian fish salad

• 0.6 kg cod;
• 60 g onion;
• 15 g of greens;
• 1 clove;
• 1 sprig of tarragon;
• 30 ml dry white wine;
• 4 lettuce leaves;
• 60 g red sweet pepper;
• 60 g yellow sweet pepper;
• 30 ml olive oil;
• 1 zucchini;
• 15 ml fruit vinegar;
• 80 g zucchini;
• 45 g ketchup;
• 3 g paprika;
• 15 g margarine.

Time: 1 hour

Calories: 47.

Cooking process step by step:

1. The cod needs to be washed and filleted. Cut it into strips, not too thin, about the width of a finger;
2. Chop the peeled onion into cubes;
3. Grease a small saucepan with margarine, pour onion into the bottom, distribute it evenly;
4. Place strips of fish on top of the onion;
5. Pour a little wine and add a little water. It should only lightly cover the fish;
6. Place here a sprig of tarragon, cloves and, if desired, a small laurel leaf;
7. Let it cook. When it boils, you need to remove it from the heat and let the fish soak and cool right in the broth;
8. Both types of peppers must be freed from the seed capsule and the flesh cut into strips;
9. Wash the young zucchini. If it is already an old fruit, you need to cut off the peel and scrape out the seeds inside with a teaspoon. After this, cut into thin semicircles. Do the same with the zucchini;
10. Mix vinegar with oil, pepper, add paprika and salt, stir in ketchup. Wash and finely chop the greens, stir into the resulting sauce;
11. Pour this sauce over the zucchini, peppers and zucchini and let them soak for about fifteen minutes;
12. When the fish has already cooled, carefully move the strips to the vegetables in the sauce, stir, pour in a couple of tablespoons of fish broth;
13. Wash the lettuce leaves and place on four small plates. If you want, you can cut it into squares;
14. Place the prepared fish salad with sauce on top.

Fish salad served with tomatoes

• 0.2 kg of fish;
• 1 cucumber;
• 8 tomatoes;
• 2 eggs;
• 160 ml mayonnaise;
• 2 potatoes;
• lettuce leaves.

Time: 45 min.

Calories: 124.

How to prepare the dish:

1. Boil the fish as usual, then discard the skin and bones. Cut clean meat into small cubes;
2. Potatoes should be boiled in their skins, then removed and the pulp also cut into cubes;
3. Remove the skin from the fresh cucumber and chop it;
4. Boil the eggs hard and then separate the yolk and white. The white should be cut into cubes and the yolk should be grated;
5. Mix all these products, except the yolk, together, then add mayonnaise and mix again;
6. Wash the tomatoes. They must be strong. They need to cut out the stalk and then remove some of the pulp with a spoon;
7. Using the same spoon, carefully place the salad inside the tomato. For beauty, you can use a curly knife to make turrets or cloves on the tomato;
8. Sprinkle yolk on top of each serving;
9. Wash the salad leaves, place them on a dish, and carefully place the tomatoes stuffed with fish on top.

The fish must be checked for the presence of bones, even if a clean fillet was purchased. It is best to look for the bones with your fingertips and pull them out with tweezers. River and lake fish have much more bones, for example, crucian carp. But hake has very few bones, especially in the tail.

When buying frozen fish, you need to worry about defrosting in advance. It must be defrosted gradually. Pour boiling water over it, melt it in the oven, or microwave - this is not an option, as then the fish will simply fall apart. It doesn’t tolerate long-term heat treatment anyway, so it doesn’t make sense to cook it for a long time. You need to keep it in water for no more than twenty minutes, and sometimes ten is enough.

As one of the methods, you can not only boil the fish, but also steam it. This way its beneficial properties are better preserved. In any case, each of these salads is a nutritious and vitamin bomb, loaded with amazing taste.

Some of the most delicious salads are rightfully considered to be those to which fish is added. It can be boiled, salted, smoked fish or even canned fish. Boiled cod salad with potatoes will have excellent taste. And this seafood will give the body much more benefits than, for example, sausage or crab sticks. Without a doubt, these boiled with potatoes are especially valuable and therefore so loved. In addition, at the moment there are so many variations of pollock salads with potatoes that it is simply impossible to collect them all in one cookbook. This article presents the best and most original holiday and everyday recipes that should not be ignored.

An amazing mustard dressing combined with the pleasant aroma of smoked fish and the tenderness of boiled potatoes works wonders. Salad with smoked mackerel and potatoes is not only light, but also nutritious, delicious and unique. It creates a real gastronomic miracle that is sure to delight everyone who is lucky enough to try this dish.

For fish and potato salad you need:

• 600 gr. potatoes;
• 450 gr. hot smoked fish;
• 350 gr. green beans;
• 1 onion head;
• 20 gr. Dijon mustard;
• 20 gr. wine vinegar;
• 60 gr. olive oil;
• 40 gr. capers.

Salad with fish and potatoes:

1. The potatoes are washed with a brush and then boiled in a saucepan in salted water, cooled and peeled, cut into slices on a board and poured into a salad bowl.
2. At the same time as the potatoes, boil the beans, then drain them in a colander and place them in the same salad bowl.
3. Next, prepare a sauce from mustard, oil, vinegar and capers, and mix these components together.
4. Pour half of this sauce over the potatoes and beans.
5. The fish is separated from the skin, all the bones are removed and finely cut with a knife.
6. The onion is freed from the husk, washed and chopped into thin slices with a knife.
7. The onion and fish are added to the salad bowl and poured over with sauce.
8. Mix everything with a spoon.

Potato salad with fish

The idea that this one is too simple to be on the holiday table will be deceptive. Yes, of course, there are no special components in it, there is not even mayonnaise as such, but it is ideal as a snack for strong drinks, regardless of their strength. It goes great with beer and with vodka, by the way. Naturally, any holiday simply cannot do without it.

Required components:

• 400 gr. herrings from a barrel;
• 350 gr. potatoes;
• 1 bell pepper;
• 200 gr. pickled cucumbers;
• 1 onion head;
• 1 bunch of fresh dill;
• 2 gr. salt;
• 4 gr. pepper;
• 30 gr. butter;
• 10 gr. 9% vinegar.

Fish salad with potatoes:

1. The herring on the board is cleaned, cut, and washed. The resulting fillet is cut into small squares with a knife.
2. The potatoes must be washed with a brush, then boiled in a pan of salted water, forced to cool and cut into squares using a knife.
3. Cut the cucumbers into even smaller squares on the board and squeeze them a little from the brine.
4. The peppers are washed, peeled and cut.
5. The onion is cleaned and chopped with a knife.
6. The dill is washed, dried and, after chopping, added to the rest of the ingredients.
7. Pour all the products prepared for this moment into a salad bowl and pour over oil and vinegar, sprinkle with salt and pepper, and mix everything with a spoon.

Advice: in this case it is better to use not purified, refined butter, which has no aroma at all, but unrefined one.

Boiled fish salad with potatoes

What makes this salad special is the fish. Indeed, in this case it is added to the salad in boiled form. Due to this, the taste of the salad with boiled fish and potatoes is special, and there are a huge number of beneficial properties. In the company of vegetables, the fish looks magical, and in this case its taste is simply extraordinary.

For a salad with boiled fish and potatoes you need:

• 500 gr. fresh fish;
• 3 large eggs;
• 300 gr. potatoes;
• 150 gr. carrots;
• 1 onion head;
• 200 gr. pickled cucumbers;
• 250 gr. peas from a jar;
• 120 gr. mayonnaise;
• 2 gr. salt;
• 4 gr. pepper

Salad with boiled fish and potatoes:

1. The fish is washed, cleaned and placed in a saucepan with salted water, where it is boiled. Then cool, remove absolutely all bones and skin. The fillet is cut into pieces with a knife.
2. Potatoes and carrots are washed with a brush and boiled in plain water, then cooled and cut into cubes on a board.
3. In another pan, boil the eggs for about twelve minutes. After this, the boiling water is drained, and cold water is poured into them, they are cooled, the shells are peeled off, and they are crushed with a regular fork.
4. The onion is peeled and washed, placed on a board and chopped into thin slices.
5. Cucumbers are cut into cubes on a board.
6. Pour absolutely all the products into a salad bowl, where they add salt, mayonnaise and pepper, and mix.
7. Place the peas from the jar in a colander, wait for the marinade to drain, and pour them into a salad of boiled fish and potatoes. Mix everything one more time.

Advice: you need to take the most common onion, or at least purple. It is these varieties of onions that go perfectly with fish.

Potato salad with tomatoes and sardines

This one is incredibly simple to prepare, but at the same time it turns out incredibly tasty, bright and rich. All products combine perfectly, but at the same time they stand out and do not merge into a homogeneous mass.

Required components:

• 350 gr. potatoes;
• 400 gr. sardines;
• 3 bell peppers;
• 200 gr. tomatoes;
• 1 onion head;
• 30 gr. butter;
• 50 gr. white wine;
• 2 gr. salt;
• 4 gr. pepper;
• 5 gr. Sahara;
• 3 cloves of garlic.

Preparation step by step:

1. The potatoes are washed with a brush and placed in a pan, already filled with water at this point, boiled and immediately placed in the refrigerator, cooled, peeled and cut into small cubes with a knife.
2. The pepper is washed, a box with seeds is taken out of it and finely chopped using a knife.
3. Tomatoes are also finely chopped.
4. Open the jar of sardines and chop the fish fillets using a sharp knife.
5. The onion is cleaned and washed, cut into thin half rings, then poured into a frying pan and mixed with wine, sugar and salt. It is stewed in this composition.
6. The garlic is peeled and crushed in a garlic press, poured into the onion.
7. All chopped products are poured into a salad bowl and poured with the onion mixture, be sure to mix with a spoon.

Potato salad with canned sardines in shells

This dish differs from all known ones precisely in the way of presentation. Large pasta shells are stuffed with salad. It turns out not only very beautiful, but also convenient. One shell – one serving. An amazing snack that you can neither refuse nor tear yourself away from. And on the table, this gastronomic miracle will stand out from everything else that is on it.

Required components:

• 300 gr. conchilioni shells;
• 2 large eggs;
• 200 gr. potatoes;
• 1 medium cucumber;
• 1 head of red onion;
• 400 gr. sardines in a jar;
• 80 gr. mayonnaise;
• 2 gr. salt;
• 10 gr. greenery;
• 50 gr. lettuce leaves;
• 2 medium tomatoes;
• 60 gr. cheese.

Preparation step by step:

1. The shells are placed in fully boiling and salted water with the addition of 1 tablespoon of refined vegetable oil, in which they are boiled until they become soft and discarded in a colander. Cool there and dry.
2. The jar of fish is opened and all its contents are kneaded with a fork.
3. The potatoes are placed in a pan with salted water and boiled, then cooled and chopped using a coarse grater.
4. The eggs are also boiled, forced to cool and then peeled and cut into cubes with a knife.
5. The cucumber is washed and peeled, cut into cubes.
6. The tomatoes are washed and cut into cubes.
7. The onion is peeled and placed on a board, where it is cut into small slices.
8. Pour all the prepared products into a bowl, pour over mayonnaise and mix with a spoon.
9. Lettuce leaves are washed, dried and placed at the very bottom of the dish.
10. The cooled shells are stuffed with prepared salad and carefully laid out on lettuce leaves.
11. To grind cheese, use a medium-sized grater.
12. Sprinkle the shells laid out on the dish with cheese.

Salads with sprats and potatoes always have a special taste. And serving these extraordinarily tasty salads with sprats and potatoes can be the most extraordinary, attractive and bewitching. Due to this, cooking them is a real holiday. This simple but incredibly exciting process captivates both the immediate participant and attracts many spectators. After all, absolutely everyone becomes interested in how such an exquisite dish will turn out this time. If we talk about the taste pleasure that each participant in the meal receives, then it is simply impossible to describe it in words; for example, salads with saury and potatoes have a very unusual taste, and the aroma is simply amazing.

Chapter:
Fish cuisine (fisherman's cuisine, fisherman's cuisine)
Part 3. Dishes prepared in the kitchen
6th page

FISH SALADS

FISH SALAD CANADIAN STYLE

Ingredients :
400 g pike perch, 1 onion, 1 apple, 1 fresh cucumber, 1 celery root, 2 tbsp. spoons of mayonnaise, 1 tbsp. spoon of “Yuzhny” sauce, 1 egg, parsley, lettuce for decoration, salt.

Preparation

Clean the fish, gut it, wash it and boil it with onions in a small amount of salted water over low heat for 15 minutes.
Then remove, remove the skin, divide into small pieces and cool.
Chop the apple, cucumber, celery, parsley, season with salt, mayonnaise and Yuzhny sauce, add fish. Mix carefully and place in a heap in a salad bowl.
Decorate the top with parsley, chopped egg and lettuce leaves.

VEGETABLE SALAD WITH FISH

Ingredients :
200 g fish, 2 potatoes, 1 cucumber, lettuce, 400 g green onions, 1/4 cup fish broth, 1 egg, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of sour cream or mayonnaise, 2 red radishes, salt to taste.

Preparation

Cut the fish into fillets without skin and bones, place in a dish greased with vegetable oil, pour in half-strained fish broth made from the skin and bones of the fish, add salt, cover the dish with a lid and cook at a low simmer until tender, then cool with the broth.
Cut boiled peeled potatoes, fresh or salted peeled cucumber into thin slices, cut lettuce leaves into 3-4 pieces, chop green onions.
Before serving, mix vegetables with cold boiled fish and a small amount of broth, season with mayonnaise or sour cream.
Garnish with green lettuce leaves, boiled egg slices, red radishes (tomatoes, cucumbers).

FISH SALAD

Ingredients :
800 g carp fillet (boneless), 1 bunch of radishes, 2 bunches of lettuce, 5 eggs, 2 green peppers, 2.5 glasses of Riesling wine, sauce, mayonnaise, sour cream, 20 g ground black pepper, salt to taste .

Preparation

Peel the radish, remove the core from the pepper and cut these vegetables into slices. Disassemble the salad into leaves and rinse thoroughly. Hard boil the eggs and cut into slices.
Boil the fish in salted water, cut into cubes and place in a marinade of wine and pepper. Allow the fish to marinate, drain it in a colander and, when all the marinade has drained, place it on lettuce leaves laid out on plates.
Garnish with green pepper slices, radishes and eggs.

FLOUND OR HALIBUT WITH VEGETABLES

Ingredients
The proportions are arbitrary: fish, dry white wine, butter, spinach, milk sauce, cheese.

Preparation

Prepare the fish, rinse and simmer with the addition of dry white wine. Saute the spinach in oil, place it in a layer on a dish, and place the flounder on top.
Pour all this over with thick milk sauce, sprinkle with grated cheese, sprinkle with oil and quickly bake in the oven.
Serve the dish hot or cold.

FISH SALAD HUNGARIAN STYLE

Ingredients
For 4 servings: 600 g fish fillet (salmon, cod), 1/2 onion, 1 tbsp. spoon of margarine, 2 tbsp. spoons of dry white wine, 1 bay leaf, 1 clove bud, 1 sprig of tarragon, 0.5 pod of red sweet pepper, 1/4 pod of yellow sweet pepper, 1 zucchini, 0.5 zucchini, 1 tbsp. spoon of fruit vinegar, 2 tbsp. tablespoons olive oil, salt, ground black pepper, sweet ground paprika to taste, 3 tbsp. spoons of tomato ketchup, 1 tbsp. a spoonful of fresh chopped herbs (tarragon, dill), 4 lettuce leaves.

Preparation

Wash the fish fillet and cut into finger-thick strips. Peel the onion and cut into small cubes.
Grease a pan with margarine, put onion cubes in it, and fillet strips on them. Drizzle with white wine and a little water. Place half the bay leaf, cloves and tarragon in a saucepan. Bring to a boil and remove pan from heat. Let the fish soak well and then cool it in this broth.
Wash the peppers, remove the stems with seeds and cut into strips. Wash the zucchini, cut in half lengthwise and scrape out the seeds with a teaspoon. Cut the pulp into thin slices in the shape of a crescent.
Mix vinegar, olive oil, salt, pepper and ground paprika, add herbs and tomato ketchup. Pour this marinade over the peppers and zucchini, leaving for 15 minutes to soak.
Carefully add the cooled strips of fish fillet to the mixture of peppers and zucchini, seasoning with a small amount of fish broth.
Peel the salad, wash and dry.
Arrange the lettuce leaves in 4 rosettes and add one serving of fish salad to each.

SALMON SALAD (German cuisine)

Ingredients
For 2 servings: 200 g green beans, 1 yellow bell pepper, 2 tomatoes, 1 onion, 1 small bunch of lettuce, 8 olives, 130 g canned salmon, 1 hard-boiled egg, salt.
For the sauce: 1.5 tablespoons olive oil, 4 tablespoons cream, 3 tablespoons chopped parsley, salt.

Preparation

Wash the bean pods and cut into pieces 4 cm long. Boil the beans in salted water for 20 minutes. Drain and cool beans.
Remove the stalk with seeds from the pepper, and the hard base from the tomatoes, cut the vegetables into small cubes.
Peel the onion, cut into thin rings and pour over boiling water. Peel the salad and cut the leaves into pieces.
Place the salad and vegetables in a bowl and toss to combine.
Mix olive oil with cream. Add chopped parsley and season the sauce with salt.
Pour the sauce over the salad and put olives on top.
Cut the salmon into thin strips, cut the eggs into 8 pieces and decorate the salad with them.

FISH SALAD WITH POTATOES

Ingredients :
300 g fish (pike perch, pike), 3 potatoes, 1 cucumber, 1 bunch of green salad, 100 g mayonnaise, 1 tomato, vinegar, salt to taste, herbs.

Preparation

Prepare and boil the fish, cut into small pieces, remove the bones; Boil the potatoes in their jackets, peel and cut into slices.
Wash the green salad leaves, dry them and cut them into 3-4 pieces each. Place everything on a dish, add salt, add mayonnaise, vinegar, mix and transfer into a salad bowl in a heap.
Place a bush of greenery in the center, place tomato slices and cucumber slices along the edges.

VEGETABLE SALAD WITH BOILED FISH

Ingredients :
300 g boiled fish, 2 boiled potatoes, 1 pickled cucumber, 1 bunch of green onions, 1 sweet pepper, 1 carrot, 3-4 tbsp. spoons of green peas, 2 eggs, 200 g of mayonnaise, salt to taste.

Preparation

Cut boiled potatoes, carrots, pickled cucumbers and onions into slices, sweet peppers into strips, green onions and hard-boiled eggs into small pieces, boiled fish into cubes.
Mix all products, add green peas, season with mayonnaise.
Place the salad in a heap in a salad bowl, garnish with boiled eggs, carrots, and green onions.
To prepare the salad, mackerel, saury, cod, and mackerel are used.

FISH SALAD WITH MUSHROOMS

Ingredients :
200 g boiled fish fillet, 200 g boiled rice, 100 g mayonnaise, 2 apples, 2 eggs, 100 g pickled mushrooms, 100 g green salad, herbs, salt to taste.

Preparation

Cut fresh apples into slices, finely chop hard-boiled eggs, cut pickled mushrooms into small cubes.
Mix everything with chopped boiled fish and boiled rice, season with mayonnaise.
Place in a salad bowl or on a dish on green lettuce leaves and grease with mayonnaise, garnish with apples, egg slices and mushroom slices, sprinkle with herbs.

“AMATEUR” SALAD

Ingredients :
300 g of boiled fish, 50 g of hard cheese, 2 carrots, 50 g of mayonnaise, 150 g of sour cream, 2 cloves of garlic, parsley and dill, salt, ground black pepper to taste.

Preparation

Grate carrots and hard cheese, mix with crushed garlic and chopped parsley and dill. Season with sour cream, mayonnaise, salt, and ground black pepper.
Mix everything.
Pour the mixture into a mound, decorate the salad with slices of boiled fish, pour over mayonnaise and garnish with herbs.

COD SALAD

Ingredients :
250 g cod, 4-5 boiled potatoes, 2 cucumbers, 100 g horseradish, 0.5 cups of mayonnaise, 2 teaspoons of vinegar, 2 tbsp. tablespoons chopped green onions, parsley.

Preparation

Boil the cod and cut into pieces. Cut peeled boiled potatoes and cucumbers into slices.
Put grated horseradish in a bowl, add mayonnaise, salt, vinegar, mix with chopped fish, potatoes, cucumbers and transfer to a salad bowl.
Garnish the salad with cucumber slices, finely chopped green onions, grated horseradish and parsley.

MACKELER SALAD

Ingredients :
200 g boiled or pickled mackerel fillet, 6 potatoes, 2-3 hard-boiled eggs, 2-3 pickles, green salad or pickles, 2 onions, 2 tbsp. spoons of fish marinade or fish broth, lemon juice or vinegar, 4-5 tbsp. tablespoons vegetable oil, parsley, dill, salt.

Preparation

Peel the potatoes, boil in salted water and cut into slices. Cut the fish into pieces, cucumbers and eggs into cubes, and onion into strips. Add to potatoes, stir.
Prepare a filling from the water in which the potatoes were boiled, fish marinade or strained fish broth, vegetable oil and lemon juice or vinegar. Pour this mixture over the salad and sprinkle with chopped parsley and dill.
Refrigerate for 30 minutes.
Garnish with green salad or pickles (depending on the season) and a boiled egg.
The filling can be prepared from mayonnaise diluted with lemon juice, you can add baked red beets, diced, to the filling, and serve as a side dish with grated sour apple or tomato slices.

FISH SALAD

Ingredients :
1.5 kg of fish, 500 g of gherkins, 2 hard-boiled eggs, 2 onions, 2 boiled carrots, 1 can of mayonnaise, 2 tbsp. spoons of sour cream, 1 teaspoon of mustard, 0.5 cups of dry white wine, sugar, ground black pepper, salt.

Preparation

Clean the fish, rinse, boil and cool. Remove the skin, remove the bones, cut into cubes and place on the bottom of the salad bowl. Cover the fish with gherkins, onion slices, carrots, and quartered eggs.
Grind mayonnaise and sour cream with mustard, pour in wine, season with salt, sugar and ground black pepper and stir. You can add lemon juice.

Ingredients:

• White fish fillet (sea bass, hake, etc.) - 400 g
• Onions (tastier with salad) - 1-2 pcs.
• Orange (medium) - 2 pcs.
• Rice (0.5 tbsp.) - 100 g
• Vegetable oil (olive) - 1 tbsp. l.
• Water - 1 glass.
• Oregano (or other favorite herbs)
• Spices (salt, pepper - to taste)
• Parsley (for decoration)
• Lemon (juice) - 0.5 pcs.

Preparation:

Any type of “white” fish is suitable for this recipe. The recipe recommended sea bass, I used hake. Remove bones and skin from fish. Cut into pieces and sprinkle with lemon juice. But after defrosting, my fish did not want to undress, so I did not cut it into pieces, but only took out the bones.

Rinse the rice in several waters until the water is completely clear.

And cook over medium heat, not forgetting to add a spoonful of oil to the water. According to the recipe, rice should be cooked alone for 10 minutes, and then pieces of fish are added to it and cooked in close company for another 10 minutes. But since I was unable to peel the fish, I cooked it separately and added fish bones to the rice for the first 10 minutes.

Boil the fish until cooked. There is no need to salt it; lemon replaces salt here. We take the finished fish out of the pan, let it cool a little (for convenience), remove the skin and divide it into small pieces.

Peel the oranges. It is better to do this over a bowl so as not to lose the juice that is released - this will be our dressing. We cut it into thin slices. You can leave a few circles separately for decoration.

Peel the onion and cut into thin rings or half rings, as you like (set aside a few rings for decoration).

The preparatory stage is over. I offer two ways to serve this salad.

1. Portion serving. To do this, place orange slices on a dish in a semicircle, followed by pieces of fish next to each other. Salt and pepper the rice to taste, add oregano and arrange in a mound. Pour orange juice on top, you can add a couple of drops of vegetable oil. Garnish with onion rings and a sprig of parsley on top.
2. Regular delivery. Mix all ingredients, add salt, pepper, oregano to taste. Place on a plate and garnish with orange slices, onion rings and parsley.

Ingredients:

• cod – 1 pc.
• green salad – 150 g
• sweet bell pepper – 1 pc.
• onions – 1 pc.
• tomatoes – 1 pc.
• red beans – 1 tbsp. spoon
• capers – 1 teaspoon. spoon
• pitted olives
• sunflower oil – 1 tbsp. spoon
• table vinegar - 1 tbsp. spoon
• sweet mustard – 0.5 teaspoon. spoons
• ground black pepper
• parsley
• salt

Preparation:

Boil the cod in salted water. Then cool and separate the meat from the bones. Cut it into small cubes. Hard-boil chicken eggs, remove shells and finely chop. Chop the onion.

Cut fresh tomatoes and bell peppers into equal-sized cubes. Boil red beans in lightly salted water. Drain the water and let cool. Combine all salad ingredients. It is recommended to add capers and pitted olives to the salad.

Season the salad with table vinegar, sunflower oil, and sweet mustard. Sprinkle salt and ground black pepper on top. Place on a plate lined with lettuce leaves. Garnish the salad with egg slices and fresh herbs.

Ingredients:

• 300 g boiled white fish;
• 1 small can of green peas;
• 2 medium-sized salted or pickled cucumbers;
• 3 boiled eggs;
• 1 medium apple;
• 1 onion;
• mayonnaise or sour cream - to taste;
• salt and pepper - to taste;
• 0.5 cups boiling water;
• 1 tsp. Sahara;
• 1 tsp. vinegar 70%.

Preparation:

First you need to pickle the onions. To do this, you need to cut it into half rings, put it in a bowl, pour boiling water over it, add sugar and vinegar, and mix. Leave for 30 minutes. Then drain the water.

Separate the fish from the bones and disassemble into small pieces.

Cut the eggs into cubes.

Cut the cucumbers into cubes.

Cut the apple without peel into cubes.

Combine boiled fish, eggs, peas, cucumbers, onions, apples, salt and pepper, and season the salad with sour cream or mayonnaise. Mix.

Place in a salad bowl, garnish with herbs, and cool.

Ingredients:

• 400gr. boiled fish;
• 250gr. boiled carrots;
• 100gr. onions;
• 4 large eggs;
• 150gr. hard cheese;
• 150g (2 medium) non-sour apples;
• 400ml. mayonnaise

Preparation:

I placed the salad on a plate with a diameter of 24 cm.

Place half of the grated carrots in the first layer. Lubricate with a little mayonnaise. Mayonnaise should not be thick.

Next we put a layer of fish. The fish should be small pieces and, of course, without bones.

Generously coat this layer with mayonnaise.

Then add a layer of the remaining carrots. To make the salad “airy”, it is better to rub this and all subsequent layers over a plate directly onto the salad.

Grate the whites of hard-boiled eggs. Lubricate with mayonnaise.

Grate the apples.

Three cheese on a fine grater.

Spoon mayonnaise over it, but do not spread it.

Three yolks on a fine grater. It’s also better to grate them over a salad dish. Place in the refrigerator for at least 2 hours. The salad should be well soaked. Decorate with dill sprigs.

Ingredients:

• 500 g fresh pollock,
• 1 large onion,
• 2 tablespoons butter,
• mayonnaise, milk, salt to taste,
• 1 carrot,
• sprigs of greenery.

Preparation:

Rinse the fish thoroughly under running water, cut into small pieces, place in a pan, add milk, salt and cook for ten to fifteen minutes until done.

Leave the finished fish in milk until it cools completely, then remove it and separate the meat from the bones.

Place the finished meat in an even layer on a wide dish. Pour mayonnaise over the meat.

Peel the onions, chop them, fry in a frying pan in butter until golden brown, cool and place on a layer of mayonnaise.

Before serving, garnish the prepared salad with sprigs of herbs and slices of fresh carrots.

Ingredients:

• 100 g perch fillet,
• 3 small carrots,
• 2 eggs
• 1/2 red bell pepper,
• 2 tbsp. spoons of mayonnaise,
• parsley,
• salt,
• ground black pepper.

Preparation:

Boil two carrots, cool, peel, cut in half, then cut into semicircles. Boil the perch fillet, then remove the bones and cut into strips. Instead of perch, you can use any other river fish. Boil the eggs, peel them, cut or grate on a coarse grater. Place perch fillet, chopped carrots, chopped eggs in a deep container. Peel one carrot, chop it on a fine grater, and put it in the same container. Remove the seeds from the red bell pepper, cut it in half, then cut one half into strips. To prepare one serving of salad, only half of the pepper is needed, the other can be used to decorate the finished salad. Add chopped peppers to a container with fish, carrots and eggs, season everything with mayonnaise. Mix the resulting mass thoroughly, then place in a salad bowl and garnish with a sprig of parsley. Cut half of the red bell pepper into strips or slices and place on the salad.

Boil two carrots, cool, peel, then cut into semicircles.

Boil the perch fillet, then remove the bones and cut into strips.

Boil the eggs, chop or chop on a coarse grater.

Peel one carrot, chop on a fine grater, and place in the same container.

Remove the seeds from the red bell pepper, then cut it in half and cut one half into strips.

Add chopped peppers to a container with fish, carrots and eggs, season with mayonnaise.

This delicious salad of boiled red fish is an excellent addition to the holiday table, or it can be prepared for a romantic dinner. It turns out very refined, tender and incredibly tasty. After all, the main ingredient of the dish is boiled red fish.
Any fish is suitable for the salad, such as trout, salmon or salmon. If desired, fish can be prepared for this dish in different ways: boiled with vegetables in water or steamed, baked in the oven or grilled, the taste of the finished dish will depend on this. I have described a detailed recipe with a photo of a simple salad for you below.
Additional components for the salad are boiled rice (it is better to take long-grain rice, it turns out crumbly), boiled egg, onion and fresh cucumber. The original combination of ingredients creates a unique taste of the dish: fish adds a natural, refined taste of seafood, onions add pungency, and cucumbers add a fresh aroma. Rice and eggs are added for satiety, and any sauce (sour cream, mayonnaise) is used for dressing. I have also prepared for you
The salad can be served in portions in small bowls or in a common salad bowl.




Ingredients:

- fresh frozen fish (red) – 300 gr.,
- boiled long-grain rice – 200 g.,
- fresh cucumber fruit – 200 gr.,
- chicken egg – 2 pcs.,
- onion – 1 pc.,
- mayonnaise sauce - to taste,
- salt - to taste.

Recipe with photos step by step:

First, wash the fish, remove the bones and boil it until cooked.
Then we cut it into small pieces with a knife.
Boil the eggs until firm for 7-8 minutes, cool, and peel them.
Next, grind them on a grater.




We wash the rice and cook until tender, then rinse it and place it in a colander.
Finely chop the peeled onion.
We wash fresh cucumbers, cut off the ends on both sides and cut them. Chop the onion finely.




Place eggs, onions and cucumbers in a salad bowl. Then add boiled rice.




And chopped fish and add mayonnaise.






Salt to taste and mix. For the New Year, I advise you to prepare this very tasty and beautiful