Lightly salted trout recipe at home. Homemade lightly salted trout - how to cook? Salting trout with vodka

If you know how to pickle trout at home, homemade delicacy will be no different from those produced industrially. It is advisable to buy a chilled carcass for salting and fillet it yourself.

Knowing how to pickle trout, you can prepare the delicacy at home without artificial additives

Ingredients

Trout 1 kg Salt 3 tbsp. Granulated sugar 1 tbsp. Black peppercorns 10 piece(s) Bay leaf 3 pieces)

Number of servings: 6
Cooking time: 24 minutes

How to pickle trout: a classic recipe

You need to salt the fish in a glass or plastic container. Metal molds are not suitable for this purpose; as a result of metal oxidation upon contact with brine, the fish will receive an unpleasant aftertaste.

Preparation:

Cut the fish, separate the fillet.
Sprinkle the spices along the bottom of the pan and place the trout skin side down.
Sprinkle the fillet with the remaining spices and close with the second part. The skin should be on top.
The trout must remain in the brine for at least 24 hours.

Before serving, cut the fillet into portions and sprinkle with lemon juice, you can sprinkle with a little fresh dill.

How to deliciously pickle trout: a quick recipe

Fish salted according to this recipe can be tasted after 2 hours.

Ingredients:

trout (fillet) – 500 g;
water – 500 ml;
salt – 2 tbsp;
granulated sugar – 2 tbsp.

Preparation:

Cut the finished fillet into portions.
Pour water into a saucepan and boil, dissolve the spices in it. This will be a pickle.
Let it cool and pour over the prepared trout.

Leave the fish tray on the kitchen table. It will be ready after 2 hours.

"Honey" trout

This is an unusual and time-consuming recipe for salting trout. But the taste of the resulting fish is worth the long wait.

Ingredients:

trout (fillet) – 1 kg;
salt – 3 tbsp;
honey – 1 tbsp.

Preparation:

Remove the fish fillet from the skin and pat dry on a paper towel.
Mix salt and liquid honey. Using the resulting mixture, thoroughly treat the fish on both sides, gently rubbing it in.
Roll the trout into a roll and place it in Plastic container. Cover it with a lid and place it in the refrigerator for 24 hours.
Then remove the tray, unfold fish roll and roll it up again, but on the other side. Place the tray in the refrigerator again for a day. The procedure will need to be repeated again.

“Honey” trout will be completely ready on the fourth day.

Best for pickling sea salt with large crystals. It will not “pull” the juices out of the fish and the trout will turn out tender and juicy. By the way, it is impossible to over-salt trout. She will take as much salt as she needs, no more. To make the appetizer firm and tender, it is advisable to use chilled fish; after freezing, the structure of the meat may become loose and watery.

Have you noticed that salted fish in stores costs twice as much as frozen fish? Then why overpay if favorite treat Can you cook it yourself and be sure of its freshness? In this article we will look at all the stages of preparing delicious red trout - a favorite of fishermen and a delicious representative of the entire salmon family.

How to cook salted trout at home?

The first stage is choosing fish for salting. Quality standards are easy to remember: red gills, clear eyes and a “non-fishy” smell are sure indicators that the fish is fresh. If you buy frozen product, then you should make sure that the fish has not been subjected to secondary freezing: the absence of brown spots and damage to the skin of the fish confirms its good quality.

After purchasing, the selected fish must be cut, so before salting, wash the trout, clean it, separate the fins and wipe it dry. Now it’s time to cut the fillet: run a sharp knife along the ridge of the fish and under the head, and then move the knife from the ridge to the belly, fragmentarily separating the flesh from the bones.

Now let's figure out how to store salted trout. Of course, home-salted fish does not contain preservatives and therefore spoils much faster than the factory version, therefore, we recommend eating the fish immediately after salting. True, trout prepared in this way can be covered with paper or cellophane: such a covering partially protects against oxidation, and the fish can be preserved for 5-7 days. Filling or salting in vegetable oil will help extend the life of your favorite product longer.

Trout salted in brine

Perhaps, salted trout in brine is prepared much easier than in all the recipes described below. What is not a good reason to use this method of pickling?

Ingredients:

trout – 1 kg;
salt – 4 tbsp. spoons;
sugar – 2 tbsp. spoons;
water – 1 l.

Preparation

IN hot water dissolve the salt and sugar, wait until the brine cools down, but don’t waste time: cut the fillet into slices the width of your palm (smaller if possible) and remove the bones. Place the fish in the brine; if the trout floats up, press it with a saucer and leave it covered in the refrigerator for a day.

The degree of salting is determined at the rate of 4 tbsp. spoons of salt per 1 kg of fish.

Salted rainbow trout

Feel classic taste A recipe for dry salted trout will help with salted fish. It will take longer to cook such fish, but once you try it, you definitely won’t regret the time spent.

Ingredients:

trout – 1 kg;
salt – 4 tbsp. spoons;
sugar – 3 tbsp. spoons;
Bay leaf– 3-4 pcs.;
lemon juice – 2-3 tbsp. spoons.

Preparation

Place one trout fillet on a bed of a mixture of salt and sugar, skin side down, then sprinkle more pickling mixture on the fillet itself, put a bay leaf there and pour in lemon juice. We proceed with the second half of the fillet in the same way. As a result, we get alternating layers of fish and salt. Leave the trout for 1-2 days in a closed container in the refrigerator. The salting process lasts depending on the size of the fish. At the end, drain the released juice, clean the fish with a napkin, but do not rinse it (!), cut it and eat it with pleasure.

Oil is the most reliable protector against oxygen, and, consequently, against product spoilage. Therefore, if you are going to stock up on salted fish for future use, and not for a feast, then choose pickling in oil.

Ingredients:

Preparation

Remove the skin from the fillet separated from the bones and cut into slices. Place them in an enamel or glass bowl, sprinkling with salt and pouring oil. Place the bellies on top without oil filling, since they themselves are quite fatty. Salting takes 1 hour at room temperature, and then another 12 hours in the refrigerator. Bon appetit!

One of the most popular dishes trout is salted trout. It can be easily purchased in a store, but there is no guarantee that the fish will not be over-frozen, under-salted, or worse, over-salted. Therefore, we will tell you how to add salt yourself to make it tasty and healthy.

How to quickly and easily salt trout?

There are basic rules that must be followed when salting trout:

Use exclusively fresh fish. Never frozen.
It is best to take for pickling sea trout. It has a richer color, its meat is fattier, and its consistency is more elastic. River trout is more dietary.
Salting fish must be done in plastic or enamel containers. Metallic can give the fish a metallic taste.
You should be careful with salt. Only if the proportions are strictly observed will the trout acquire a refined, refined taste.

Method one: Classic

To cook trout this way you will need:

1 kg trout;
3 tbsp. l. without a hill of salt;
1 tbsp. l. Sahara;
8-9 black peppercorns;
2-3 bay leaves.

Preparation:

Cutting. The head and tail are cut off from the trout, and the fins are removed. Then the fish must be cut so that you get 2 identical parts. All bones and spine are removed.
You need to pour a little seasoning mixture into the bottom of the pickling dish.
The fillet is laid out so that the skin is on the bottom, after which it is sprinkled with spices.
The second part of the fish is placed on top and sprinkled with the remaining spices.
The container is covered and immediately placed in cool place or refrigerator.
A day later, the fish is removed from the brine and dried. Paper towels are ideal for this. The finished trout is cut into slices. Finally, the fish is laid out on a dish and sprinkled with lemon juice.

To cook trout this way you will need:

1000 g trout;
2-3 tbsp. l. salt;
6-8 pcs. peppercorns;
3 bay leaves;
1 tbsp. l. vinegar;
¼ tbsp. sunflower or olive oil;
1 PC. onions.

How to catch more fish?

Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:

Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
More sensitive gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Cooking process:

The fish is cut so as not to damage the flesh.
The fillet is cut into slices and placed in a prepared container.
The brine is prepared in another bowl. Salt is added to half a liter of water poured in advance and stirred.
The fish is filled with prepared brine and placed under load for 2 hours. It is worth noting that you do not need to place it in the refrigerator, room temperature will do.
The brine is drained, and the fish is filled with another brine. It will require 200 ml of water and a spoon of vinegar. The fish sits in this brine for about 5 minutes.
Cut the onion into rings, add pepper, sunflower or olive oil, bay leaf, add red fish fillets and mix everything properly. All you have to do is leave the fish for just 20 minutes and the dish is ready to serve.

You will need:

Trout – 0.5 kg;
Dill – 100-120 g;
Salt – 3 tbsp. l.;
Sugar – 3 tbsp. l.

Preparation:

The trout must be washed and dried. After this, it is cut along the spine and all bones are removed from it. The skin is not touched.
Salt is mixed with sugar. As a result, the resulting mixture is rubbed onto the fillet.
The third part of the washed and dried dill is placed on a plate.
Place half of the fish on top of the dill, so that the skin is on the bottom.
This is followed by another layer of dill, on which the remaining fillet is laid out.
The trout must be covered and left under weight, subject to room temperature for 8 o'clock.
After this time, the fish is placed in the refrigerator for two days.
At the final stage, dill and excess mixture are removed from the trout. The fish is cut and served to the table.

Ingredients:

1 kg trout fillet, skinned;
Honey – 1 tbsp. l.;
Salt – 3 tbsp. l;

Cooking process:

The fillet is washed in ice water and dry with paper towels.
Honey must be mixed with salt.
The resulting mixture is applied to the fish fillet, melted a little and gently rubbed in.
The fillet roll is rolled up and placed in a container (preferably made of glass).
Cover with a lid and place in the refrigerator for 23-24 hours.
A day later, the fillets are taken out and turned to the other side in the brine that was formed during the salting process. Once again place in the refrigerator for a day.
The turning process is repeated on the third day, and only on the next day can the fish be considered ready for consumption. All that remains is to drain the brine.

Method five: With vodka

To prepare you will need:

1 kg trout;
2 tbsp. l. salt;
4 tsp. Sahara;
30 ml vodka.

Cooking steps:

Cutting. The fins and head are cut off from the trout. It is cut along the ridge in such a way that the result is 2 identical parts. The backbone and all bones are gutted and removed. The fish is washed and dried.
Salt is thoroughly mixed with sugar. This mixture is needed to envelop the fish in it.
The fillet pre-treated with the mixture is placed in a suitable container and filled with vodka.
The container is covered with a lid and hidden in a cool place or refrigerator for 12 hours.
Through given time the fish is obtained and you can safely serve it to the table.

– fish is not cheap, not everyone can afford it. But everyone can afford to pamper themselves with bellies. Salty bellies will turn out to be great addition to beer, they are often added to all kinds of salads.

To salt trout bellies you will need:

Belly bellies – 400 g;
Salt – 2 tbsp. l.;
Sugar – 1 tbsp. l.;
Pepper.

Preparation:

The abdomen is washed and soaked in water for half an hour.
The water is drained, the bellies are washed again and cleared of the remaining scales.
Salt, sugar and pepper are thoroughly mixed. The bellies collapse in this mixture.
Everything is put in a jar and 200 ml of water is added and hidden in the refrigerator for a couple of days.

You will need:

A couple of trout steaks;
Water - about a liter.;
Salt – 4 tbsp. l.;
Sugar – 1 tbsp. l.;
Vinegar – 1 tbsp. l.;
Spices to taste.

Preparation:

At the initial stage, it is necessary to prepare the brine. To do this, pour water into a suitable container, add salt and sugar and put it on fire. The water should come to a boil and simmer a little.
Spices are added to the water and vinegar is added.
The resulting brine is removed from the heat, infused and filtered.
Trout steaks are washed, dried and placed tightly in prepared dishes.
The fish is poured with brine, covered and placed in the refrigerator for one and a half to two days.

For lovers salted fish much tastier steaks will appear after the first day of salting.

It is important to remember that what longer fish is in brine, the saltier it becomes. But the length of stay should not exceed four days. Keeping trout in brine for too long can significantly deteriorate the taste of the fish.

Ingredients:

Rainbow trout – 1 kg;
Salt – 2 tbsp. l.;
Sugar – 1 tbsp. l;
Coriander;
Black pepper – 5-6 peas;
Bay leaf – 2 pcs;
gauze.

Preparation:

The head, tail and fins are cut off from the carcass.
The fish is gutted.
The trout is rubbed with a mixture of all spices, salt and sugar. A bay leaf is placed inside.
Place a spoonful of salt on the gauze. You need to put fish on top.
The fish is tightly wrapped in gauze and wrapped in a paper towel.
The fish is salted for 3 days.

It should be remembered that the gauze must be changed twice during the day, and the trout must be turned from one side to the other.

Quick Recipes

You don’t always have the time or desire to wait several days to pickle trout. For those who are particularly impatient, there is the possibility of more instant cooking fish, for example, in a day or even 10 hours. The taste will not become worse. Such recipes have their own advantages.

You will need:

Trout – 1 kg;
Salt – 2 tbsp. l.;
Sugar – 1 tbsp. l.;
1 tsp. lemon juice;
Spices.

How to cook:

The fish is washed, gutted and dried with a paper towel.
The carcass is cut into neat pieces and rubbed with a mixture that was prepared in advance from sugar, salt and spices.
After this, sprinkle with lemon juice and place in a saucepan or other deep container.
The fish is placed under oppression for a day.

10-hour salting of trout

This is one of the most efficient methods of salting. To prepare you will need:

Trout – 1 kg;
Salt – 3 tsp;
Sunflower oil – 100 ml.

Preparation:

It is necessary to prepare fillet from the carcass.
The fish is washed and dried.
The fillet is cut into small thin pieces.
The slices are placed in a container, salted and mixed.
Add oil and mix well again.
The container is placed in the refrigerator for 10 hours.
As soon as 10 hours have elapsed, the fish is ready.

Whatever recipe is chosen, special attention should be paid to serving the dish on the table. Trout is usually served with lemon slices and sprinkled with herbs. But there is more original ways submissions. Don’t forget that you can also add salt and serve it with fish.

Trout slices can be shaped into roses. This is done very simply. The fish is cut into thin but long slices. A bud is already forming from the first slice. This is how slice after slice is applied.

The edges are slightly bent. Due to this, the petals turn out to be unfolded. After completing the creation of the flower, the edges are fixed with a regular toothpick. 5-6 of these roses will look great on large dish with lettuce leaves.

Red fish is a special delicacy, the appearance of which is always welcome; when salted, it is even more in demand, since it is great snack to alcohol. It’s not difficult to find a recipe for how to salt trout deliciously at home, but remember – fish requires special approach to salting, as long as it is not salted in anything. In this article we will reveal to you the secrets of salting red fish, and tell you how to salt it in an unusual way so that the taste will delight even gourmets.

How to cut trout for salting

Before you start salting fish from the salmon family, you need to cut it. This process is not difficult, but it will take some effort.

To prepare fish for salting, you need to:

Wash the carcass, cut off the fins (with a medium-sized sharp knife or kitchen scissors), and clean. To remove the scales better, hold the carcass under running hot water;
cut off the fish's tail and head. You can also cut off the belly (due to its excessive fat content, it is better used for cooking fish soup);
cut the trout along the ridge, remove the spine and ribs. You should get 2 large fillets, which we will salt at home.

Salting trout: recipe with sugar and salt

Salting trout at home with salt and sugar is as easy as shelling pears. The salting process takes no more than 1-2 days, the speed of salting depends on the thickness of the fish fillet. The peculiarity of our preparation is that we salt fresh fish using dry salting. This very simple method allows you to quickly salt it at home.

Ingredients for pickling (per 1 kg)

Trout fillet – 1 kg;
Coarse salt (you can also use ground salt No. 1) – 3 tbsp. l.;
Sugar – 1 tbsp. l.;
Black peppercorns – 5-6 peas;
Spices - to taste;
Bay leaf – 3-4 pcs.

How to salt trout with salt and sugar

Pour a little salt and sugar into a bowl with a deep bottom (3:1 ratio), place a fresh piece of fish on top (be sure to skin side down), and again sprinkle it with the brine mixture.

If you salt more than 1 kg, then the amount of sweet-salty mixture will have to be increased. Remember that per 1 kg of fish, ideally there are 4 tbsp. l. mixture, for 2 kg - 8 tbsp. l. etc.

Spray the fillet lemon juice, cover it with bay leaves, sprinkle with spices.
Next, place the second piece of fish (skin side up), sprinkle it with a mixture of salt and sugar.
Cover the trout with oppression and leave it warm for 2 hours. As oppression you can use two- or three-liter jar with water.
After a couple of hours, remove the oppression, cover the container with a lid/plate and put it in the refrigerator.

During salting, a brine is formed (salt and sugar will mix with the juice that the fish secretes), we do not drain it immediately. Only when the trout is salted do we drain the brine liquid and wipe the fish with a paper napkin, removing any remaining salting from it.

That's all - lightly salted trout home salting ready to eat.

Secrets of salting trout at home

So that the fish is well salted, but does not lose its refined taste under the influence of salt, you need to adhere to some salting rules.

For salting, take a fresh fish carcass (chilled), but not frozen, and certainly not defrosted.
It is believed that it is best suited for salting sea fish(the most common species is rainbow trout). She has fattier meat richer color(dark red), more elastic consistency and unsurpassed “rich” taste.

And even though River fish inferior to sea water in its main characteristics, yet it also has the right to be saline.
Calorie content river trout low compared to sea fish (the calorie table is presented in the article below), this allows you to cook such fish for those who are on a diet or struggling with excess weight.

For salting, you must use enameled or plastic dishes, but in no case metal. Otherwise, the fish carcass may acquire a “metallic” taste.
There is an opinion that it is impossible to oversalt fresh trout, since the fish itself knows how much salt it needs to absorb. Whether this is true or not, try not to overdo it with salt. Proceed from the proportions indicated in the recipe - and then, cooked by you, the trout is lightly salted with your own taste qualities will not disappoint.

Lightly salted rainbow trout: 2 salting recipes

The recipe for salting trout in brine, as well as with sugar and salt are far from the only methods delicious cooking red delicacy. There are also a lot of very unusual ways of salting fresh fillets.

For example, trout in salt tastes great if you add lemon, vodka or cognac to it. Read more about these types of salting below.

Lightly salted trout: recipe with vodka

Sprinkle the cut pieces of fish fillet with salt, crush with dry dill, add sugar and fill with vodka. We take all products from large quantities. Place the ingredients in the order in which they are listed. Then cover the container with a lid and place pressure on it for about 1-2 hours.

After a couple of hours, put the dishes with fish pieces in the refrigerator (for about 6 hours), after which the delicious appetizer can be considered ready.

Lightly salted trout: recipe with lemon

To prepare lightly salted red fish with lemon, you will need ½ lemon, 500 g of trout, salt and ground black pepper.

Cut a large piece of fish fillet large pieces, put them in a plastic container, put half a lemon cut into thin slices on top, salt and pepper everything, cover with a lid.

Add salt to your liking, but do not overdo it.

Mix the ingredients, cover the container tightly with a lid, and put it in the refrigerator overnight. That's it - aromatic tender trout with lemon can be served.

Salting red fish in regular brine

For those who consider salting in cognac to be too extravagant, you can salt the fish in regular brine. For this, 1 kg of carcass will require 1 liter clean water and 350 g of salt. Having laid the trout in layers, fill it with chilled brine (so that the fish is completely under water), put it under pressure, and immediately place it in the refrigerator.

A day for cold salting is quite enough. If the fish turns out to be too lightly salted for you, the salting time can be increased. But try not to keep it in brine for more than a week. If you accidentally oversalt the fillet, simply soak it in cold boiled water.

Using all the recipes described above, you can also salt other varieties of red fish from the salmon family, for example, salmon. It is very often combined with trout in various dishes.

How to salt whole trout at home: salting features

To salt a whole carcass, you do not need to cut it and clean it of bones and skin. It is enough to place the fish tightly in a salting container on a layer of salt (if the salting is dry) or place it in brine.

Before covering the container, pour plenty of salt into the head and gills.

1-3 days will be enough for the trout to salt. Everything will depend on the size of the fish and your taste preferences.

What dishes to make based on lightly salted trout

You can serve this mildly spicy delicacy not only as an appetizer. alcoholic drinks. Based on salted red fish, you can prepare next dishes:

Now you know how to salt trout deliciously at home. How much to salt and in what way – you decide for yourself; your taste determines everything. But no matter what you choose, your efforts are doomed to success. After all, salting trout is a win-win: fish has great benefit, is filling and very tasty.

Get ready exquisite delicacy to your feast - and let it reveal to your guests a new side of your culinary talent.

As you know, red fish is very healthy. Salmon species: chum salmon, pink salmon, salmon itself, as well as chinook salmon, salmon and trout are considered gourmet products, valued for their high taste and nutritional quality. The special value of red fish lies in its fat, which contains a large number of healthy unsaturated fatty acids: omega-3 and omega-6, as well as many vitamins and minerals.

Regular use salmon dishes prevent the development of atherosclerosis, reduce the level of bad cholesterol, promote normalization blood pressure.

You can cook a lot of healthy red fish delicious dishes. You can pickle it yourself, then use it for sandwiches or add it to various snacks and salads. Today I will tell you about how to prepare salted trout at home - how to cook it, what to cook from it - today on this page www.site:

Homemade lightly salted trout - how to cook?

At home, you can salt this fish very tasty. It turns out tender, aromatic and not as salty as store-bought. First you need to buy high-quality trout fillet at the market or store. It is better to use fresh fish, although fresh frozen fish can also be salted.

When buying, check it for smell, take a closer look at appearance. Unpleasant odor it shouldn’t be, but the meat should be homogeneous, clean, not loose, and the skin should be shiny.

If you purchased a frozen product, defrost it at room temperature at home. Never use water or a microwave to defrost. This will degrade the quality of the fish. If you bought fresh fillet, rinse it, dry it with paper towels. Now you can start salting.

To prepare lightly salted trout we will need: 1 kg fillet with skin, 2 tbsp. l. salt, preferably sea salt, coarsely ground, incomplete tbsp. l. sugar, ground black pepper. When salting, some people use a clove of garlic passed through a crusher, which gives the fish an unusual, spicy taste. But this is optional. So, we're done with the preparations. Now a direct story about how to cook lightly salted trout at home.

Preparation:

Remove any bones from the fillet, if any. It is convenient to use tweezers for this. Pour salt, sugar, pepper into a clean, dry bowl and mix.

Take an elongated glass container with high sides, such as a baking dish. microwave oven. Pour half of the salt mixture onto its bottom and place the fillet skin side down on it. Sprinkle the remaining salt mixture on top of the fish and rub evenly over the entire surface.

Wrap the mold thin cling film, place it on the refrigerator shelf. The next day, remove the film and drain the liquid that has formed on the bottom. If there are residues of the salt mixture, clean them off with a napkin or knife.

Your fish is ready. Store it in the refrigerator for no longer than one week using a container with a lid.

If you want to cook lightly salted trout quickly, for example, for an evening celebration, do not salt the whole fillet, but cut it into slices. Then the fish will be ready in 2-3 hours.
Ready fish You can eat it on its own, or you can use it for further cooking. And then I’ll just talk about what to cook from lightly salted trout, I’ll give you my recipes.

Lightly salted trout - recipes

From salted fish, bought in a store or salted at home, you can prepare delicious, very beautiful cold appetizers. Usually such dishes are prepared for the holiday; they are present at buffet table. Here are some easy recipes:

Festive canapés

We will need: a white wheat loaf, melted cream cheese, fresh cucumbers, slices of lightly salted trout, some pitted olives.

Preparation:

Using cookie cutters, we cut out figures from the loaf - the basis for the canapés. Lubricate each piece with a thin layer cream cheese.
Place a thin slice of cucumber on top. Next, place a slice of fish and garnish everything with an olive. Use a small skewer or toothpick to secure the canapes together.

Now you need to arrange them on a dish previously covered with fresh lettuce leaves.

Cold appetizer on a cracker:

We will need: a package of salted crackers, 3 medium ones, fresh cucumber, peeled, 100 g lightly salted fillet, 1 butter briquette processed cheese, 2 tbsp. l. softened butter, some finely chopped green onions, dried garlic powder, some black pepper.

Preparation:

Place finely chopped cucumbers and chopped fish fillets in a bowl. Add a mixture of butter, cheese, dried garlic, pepper. To do this, beat all the ingredients with a blender. Place the prepared mixture on crackers, sprinkle green onions. Decorate the bottom of the dish with green leaves fresh salad. Arrange the crackers nicely. Place thin slices of lime and lemon around the edges.

Layered holiday salad

You will need: 300 g lightly salted fillet, piece hard cheese(200 g), hard-boiled eggs - 4 pcs. Also prepare 1-2 tbsp. l. finely chopped parsley and dill, mayonnaise, a little fresh lemon juice.

Preparation:

Cut the eggs into small cubes, grate the cheese on a medium grater, and place in separate bowls. Fish fillet also cut into cubes, sprinkle with lemon juice. 1 tbsp is enough. l.

Now lay the salad in layers in a clean, dry salad bowl: first the eggs, then the fish, then the chopped herbs. Lubricate each layer with mayonnaise. The last layer will be grated cheese.

Decorate the top of the salad with a mesh of mayonnaise, you can also put circles of olives. Repeat layers twice if desired. Place the salad in the refrigerator for a couple of hours to soak. Then serve. Bon appetit!