Seafood today is no longer a delicacy. They are available year-round and at an affordable price in almost any supermarket. Especially if you use frozen assorted. Such products will become the basis of delicious salads from a sea cocktail.

Pickled Seafood Cocktail Salad

Ingredients:

  • cocktail in brine - half a kilo;
  • fresh medium cucumber - 1 pc.;
  • leeks - 100 g (only the white part);
  • large egg - 1 pc.;
  • kefir (fat) - 3 dessert spoons;
  • salad and parsley - 1 bunch;
  • salt.

Cooking:

  1. Leek cut into small rings.
  2. Drain brine from canned sea cocktail. Mix part of it with onion. Leave it in this form for 8 - 9 minutes.
  3. Beat the contents of the raw egg slightly. Send him a couple of spoons of the remaining brine. Pour into a dry frying pan and mix with a spatula. Fry the slices until browned.
  4. Randomly cut the cucumber and mix with other products. Add the cocktail itself without liquid, as well as greens torn by hand.

Fill the treat with a mixture of salted kefir and the same brine (a couple of large spoons).

From a frozen sea cocktail

Ingredients:

  • frozen seafood - 600 g;
  • fresh cucumbers - 2 pcs.;
  • Cherry - 6 - 7 pcs.;
  • pitted olives - 10 pcs.;
  • garlic - a few cloves;
  • lettuce leaves - 6 pcs.;
  • grated cheese - 2/3 st .;
  • soy sauce - 2 dessert spoons.

Cooking:

  1. First send the frozen seafood to a dry skillet.Stirring the cocktail, wait until all the melted ice has evaporated.
  2. Only after that send a small amount of any fat to the pan. Fry on it assorted until cooked.
  3. Chop fresh vegetables arbitrarily. A salad with miniature circles of cherry and cucumber looks especially impressive. Also cut and olives. You can choose options with fish / cheese fillings instead of seeds.
  4. Mix the ingredients (including pre-chopped cheese). Add mashed garlic to them.

Put a snack of frozen sea cocktail on salad leaves. Pour over the sauce.

With chinese cabbage

Ingredients:

  • juicy head of Beijing cabbage - ½ part;
  • sea ​​cocktail (canned food) - 150 g;
  • fresh cucumber - 1 - 2 pcs.;
  • boiled eggs - 2 pcs.;
  • sour cream (thick) - 2 dessert spoons;
  • salt and pepper.

Cooking:

  1. Rinse the vegetable. Dry the leaves. Cut off the soft part from them and chop into thin long stripes. You should not use a solid white middle of the leaves for such a treat.
  2. Add canned seafood to cabbage. Be sure to first drain the liquid from them.
  3. Pour freshly chopped fresh cucumbers and cubes of cooled boiled eggs there.
  4. Mix everything, salt and pepper to your liking.

Season salad with seafood (sea cocktail) with thick sour cream. You can immediately taste it.

Salad with arugula and sea cocktail

Components:

  • arugula - 300 g;
  • frozen cocktail - 550 g;
  • honey - 2 dessert spoons;
  • pomegranate sauce - 2 dessert spoons;
  • olive oil - 5 dessert spoons;
  • pine nuts (peeled) - 1 handful;
  • feta - 130 - 150 g;
  • vinegar (balsamic) - 2 dessert spoons;
  • lemon - ½ pcs.

Cooking:

  1. Be sure to choose quality greens for such a treat. Her leaves should be crunchy, without any spots and signs of decay. It is enough to rinse the arugula and tear with your hands.
  2. Pour boiling water over the cocktail and leave for 3 minutes. Then drain all the liquid. Fry the thawed product in hot olive oil until all the assortment is ready.
  3. Calcined peeled nuts in a dry skillet until light brown.
  4. Cut the brine cheese into medium slices.
  5. For the sauce, mix citrus juice, squeezed from half the fruit and strained from the seeds, with honey. Add balsamic and pomegranate sauce.
  6. Pour greens onto the plate first. Spread the cheese and the cooled nuts on top.
  7. Next is seafood. Pour sauce over everything.

If desired, you can not cool the individual components of the dish, but serve it warm. For this, the sauce will need to be slightly warmed up.

With corn and eggs

Ingredients:

  • assorted seafood - half a kilo;
  • crab sticks - 5 - 6 pcs.;
  • boiled eggs - 3 pcs.;
  • corn - ½ tbsp. (canned food);
  • tomatoes - 3 pcs.;
  • salt, mayonnaise and herbs.

Cooking:

  1. Equally cut tomatoes, cooled eggs and fish fingers into cubes.
  2. Drain the marinade from the corn kernels.
  3. Boil assorted seafood in salt water for 3 to 4 minutes.
  4. Mix all. Season with salted sauce.

Arrange the appetizer portionwise and decorate with herbs.

Cooking with olives and tomatoes

Ingredients:

  • sea ​​cocktail - 350 g;
  • arugula - 1 bunch;
  • olives - 5 - 6 pcs.;
  • bay leaves - 3 pcs.;
  • dry white wine - 100 ml;
  • olive oil - 5 dessert spoons;
  • cherry tomatoes - 2 handfuls (sweet);
  • lime - 1 pc.;
  • salt, italian seasoning.

Cooking:

  1. Bring wine with lavrushka to a boil. Chardonnay and any similar will do.
  2. Boil assorted seafood for 2 minutes in boiling water in a separate bowl. Put it still hot in boiling wine. Leave on for 8 to 9 minutes.
  3. Put the ready-made assortment on a colander. Wait to stack all the alcohol. Remove the lavrushka.
  4. For dressing, combine lime juice, oil and salt.
  5. Halve the olives, cherry - randomly (you can even leave whole).
  6. Pour arugula onto a plate. Arrange the remaining prepared ingredients in random order on top.

Pour all the dressing, sprinkle with seasoning. No need to mix.

Sea cocktail salad in oil

Ingredients:

  • assorted seafood in oil - 250 g;
  • corn (canned food, sweet) - ½ tbsp .;
  • boiled eggs - 5 pcs.;
  • fresh cucumbers - 2 pcs.;
  • any cheese - 70 g;
  • onion - 1 head;
  • salt, mayonnaise.

Technology:

  1. Chop the onion into small cubes. Pour boiling water with boiling water for 6 - 7 minutes. This will save the vegetable from bitterness.
  2. A little larger (but also in cubes) chopped boiled eggs, cheese and cucumbers.
  3. Assorted sea dishes in a colander. Leave some oil for refueling.
  4. Mix all. Add corn and squeezed onion.

Salt the dish and season with a mixture of mayonnaise and left oil from the cocktail.

With fetax cheese

Components:

  • sea ​​cocktail in oil - 350 g;
  • leaf lettuce - 350 g;
  • cherry tomatoes - 300 g;
  • fetax cheese - 200 g;
  • pine nuts - 60 g;
  • lime - half;
  • mustard - 1 small. a spoon;
  • sugar - 1 small. a spoon;
  • salt, oregano, garlic.

Cooking:

  1. To make a salad according to this recipe, you need to immediately drain the oil from the seafood. Leave them in a colander.
  2. Mix three large tablespoons of oil with mustard, half lime juice, sugar, oregano, salt and garlic (dry, mashed) to taste.
  3. Pour into a large dish washed and torn directly with your hands salad, nuts.
  4. Cherry chopped in half. Cut the cheese into medium cubes. Send these ingredients to the salad.
  5. Add seafood.

Mix well and flavor with aromatic dressing.

A variety of seafood can be included in a sea cocktail. For example, only shrimp and squid or mussels, octopuses, cuttlefish, clams. Therefore, before buying, you must carefully study the composition of the package, and choose the option to your liking.

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