The variety of fish salads is quite large, but not all of them differ in matchless taste and an ideal combination of ingredients.
Some of them are quite high-calorie due to fatty mayonnaise dressing.
Others are not quite light and appetizing due to the predominance of vegetable ingredients. But, nevertheless, from all that huge mass of fish salads there are those dishes from which it is simply impossible to tear oneself away.
Below you will find the best and most delicious recipes that will appeal not only to you, but also to your guests. These proven fish salads will not fail even at the most responsible feast.
Tasty fish salad - general principles of preparation
You can cook a delicious salad from any kind of fish. The product is pre-fried, baked, steamed or boiled. You can also use smoked, canned or salted fish.
For the salad, only the loin portion of the fish is suitable. The head, fins, tail, skin, viscera and bones will need to be removed.
You can combine fish in a salad with seafood, eggs, cereals, mushrooms, vegetables, herbs, legumes or even breadcrumbs.
You can fill the salad with olive, vegetable or sunflower oil. As well as sour cream, mayonnaise, lemon juice, mustard or vinegar.
Tasty fish salad "Vinaigrette"
Ingredients:
• 160 g of light-salted capelin;
• one beetroot;
• one carrot;
• one pickled cucumber;
• one red lettuce bulb;
• a sprig of fresh dill;
• 25 ml of vegetable oil;
• 30 g of white or red beans.
Cooking method:
1. To prepare this salad, you will need to first wash and cook vegetables: beets, carrots.
2. It is also necessary to rinse in advance, cook until soft and rinse the beans again. Before cooking, you can fill the beans with water in a bowl overnight, so it will cook faster.
3. Clean capelin by removing the head, spine, bones and tail. Wash and wipe each fish with a paper towel.
4. Peel the cooked beets and carrots separately and cut into squares.
5. Remove the cucumber from the brine and peel it off. Cut into a square as well.
6. Peel and finely chop the onion in the same way as other products.
7. Sort dill, rinse and chop.
8. Combine and mix the prepared foods: beets, carrots, onions, beans, cucumber and half dill. Stir vinaigrette with vegetable oil. If desired, you can add a little salt.
9. Place capelin in the form of flower petals on a serving plate. Put vinaigrette in the middle of the flower. Top the salad with the rest of the dill.
Delicious fish salad with tuna and vegetables
Ingredients:
• a can of canned tuna;
• one red bell pepper;
• one yellow bell pepper;
• two tomatoes;
• three radishes;
• one red lettuce bulb;
• 45 ml of olive oil;
• 10 ml of lemon juice;
• a little green onion;
• salt.
Cooking method:
1. Wash, open and remove the pieces of fish from the tuna jar. Grind randomly.
2. Wash and clean the red and yellow peppers. Slice. The method of slicing is not of particular importance, the main thing is not large.
3. Peel red onion, rinse and cut thinly into half rings. If you use a simple onion, it is better to scald it with boiling water after cutting so that excess bitterness is gone.
4. Thoroughly wash the radish and tomato and chop as pepper.
5. Sort and wash the green onions. Finely chop and leave to decorate the salad.
6. Combine red onion, tomato, radish, pepper and fish in a bowl. Pour in a mixture of olive oil and lemon juice, add salt. Mix.
7. Put in a salad bowl and sprinkle with green onion slices.
Tasty fish salad with mackerel and rice
Ingredients:
• 250 g of mackerel;
• 80 g of rice groats;
• one apple;
• one red lettuce bulb;
• 45 g of hard cheese;
• a sprig of green curly parsley;
• 50 g of unshelled walnuts;
• 30 ml of olive oil;
• 10 ml of lemon juice;
• salt.
Cooking method:
1. Clean and wash the mackerel. Boil in water with salt. Cool and separate the meat from the bones and chop finely. But you can just take apart the meat with your hands.
2. Rinse and boil rice. Then rinse and free from broth.
3. Peel the apple and onion, remove excess and cut into small cubes.
4. Grind the cheese on a grater.
5. Grind the nuts in a mortar.
6. Mix olive oil with lemon juice and salt. It will be a gas station.
7. Wash, dry and leave parsley for decoration.
8. Mix fish, rice, apple and onion immediately in a salad bowl. Add cheese and nuts.
9. Pour salad dressing, mix lightly and serve.
10. Garnish with a sprig of curly parsley.
Delicious fish salad with cod and breadcrumbs
Ingredients:
• four cherry tomatoes;
• one yellow bell pepper;
• 120 g of wheat bread;
• 190 g cod fillet;
• a couple of branches of basil;
• clove of garlic;
• 30 ml of vegetable oil;
• salt.
Cooking method:
1. Boil cod fillet in a small amount of water with salt (can also be steamed). After that, cool and cut into slices. Slicing should not be too small or coarse.
2. Wash and clean the pepper from the stalk and seeds. Cut into slices or slices.
3. Cut the wheat bread into small cubes and place on a baking sheet. Bake in the oven until rosy.
4. Sort, wash and dry the basil.
5. Peel and finely chop the garlic.
6. Wash the tomatoes. Half of them are cut into two parts.
7. Grind the remaining half of the tomatoes and basil to a puree condition using a blender. Add vegetable oil, garlic and salt. This is a salad dressing.
8. Mix fish, pepper and chopped cherry tomatoes. Put portionwise on plates
9. Neatly pour the salad with the prepared dressing.
10. Serve the dish, sprinkled with crackers from baked bread. If desired, you can decorate with greens.
Tasty fish salad with haddock and oranges
Ingredients:
• 150 g haddock fillet;
• a small bunch of sorrel;
• one orange;
• a small bunch of arugula;
• olive oil;
• 1 tsp balsamic vinegar;
• ground black pepper;
• salt.
Cooking method:
1. Wash the haddock, dry and fry in oil until cooked. Then disassemble into small pieces.
2. Arugula and sorrel sort, put in a bowl and pour cold water. Moreover, if there is dirt or sand on the greenery, then it will fall to the bottom of the bowl. Then rinse the greens thoroughly and air dry. Arugula can be torn with your hands not very finely, and sorrel must be cut into thin strips.
3. Wash, peel, divide the orange into slices, and chop the slices coarsely.
4. For dressing, mix the oil with balsamic vinegar, ground pepper and salt.
5. Mix the salad ingredients (haddock, arugula, sorrel, oranges) in a bowl and pour the dressing. Mix gently with your hands.
6. Spread the salad in a salad bowl or regular serving plate. Garnish with orange slices if desired.
Delicious salmon and grape fish salad
Ingredients:
• 630 g fillet of pink salmon;
• one red onion;
• 180 g of red grapes;
• two branches of celery;
• 40 g of almond slices;
• a spoon of curry;
• a couple of spoons of mayonnaise;
• pepper;
• a spoon of mustard;
• salt;
• greenery;
• olive oil.
Cooking method:
1. Rinse and dry the pink salmon. In a bowl, mix the fish with olive oil, salt and pepper. Wrap in foil and bake in the oven for 25 minutes at 180 degrees.
2. Remove the finished fish to cool. Then remove the peel and grind the fillet with a fork.
3. Finely chop the onion and celery.
4. Wash the grapes and divide them in half.
5. Put grapes, onions and celery in a container. Add mayonnaise, almond slices, mustard, chopped fish and spices. Stir and add if necessary.
6. Serve the dish in a salad bowl, garnishing with sprigs of parsley and dill.
Delicious canned sardine fish salad
Ingredients:
• a can of canned sardines;
• two chicken eggs;
• fresh cucumber;
• 60 g pitted olives;
• 15 g of mayonnaise;
• 15 g sour cream;
• salt.
Cooking method:
1. Pull the sardines out of the jar, chop finely.
2. Hard-boiled eggs, cool and peel. Cut into small slices (one egg into six slices)
3. Wash and peel the cucumber, then cut into half circles.
4. Free olives from brine and cut into thin slices. A few things to leave for decoration.
5. For dressing, mix sour cream, salt and mayonnaise.
6. Put chopped sardines, cucumbers, eggs and olives in a bowl. Mix lightly.
7. Put the resulting mass portionwise on plates.
8. Pour nicely each serving with dressing (if the sauce is thick, you can dilute it with a small amount of broth).
9. Garnish salads with slices of olives and serve.
Delicious Fish Salad - Tips and Tricks
• It is better to fry fatty fish in olive oil, and dry fish in vegetable oil.
• If the fish easily separates from the bones, then it is ready. So that it does not turn out to be very dry, it is advisable not to digest and not overcook it.
• For lesser calories, dress salads with non-sour cream, it is better if it is home-made.
• To make any of the salads have a more piquant taste, add the garlic passed through the press to them.
• Add salt to the dish at the very end if you are preparing a salad of canned, salted or smoked fish.
• For salads, try using a variety of fish that has fewer bones.
• You can decorate the salad with herbs, fresh vegetables, olives or breadcrumbs.
