Smoked Mackerel Salad - 3 delicious fish salad recipes

Salads with fish gained popularity in Soviet times, and not only because of their taste. Our mothers and grandmothers knew that such snacks are very satisfying, and if you put “Mimosa” or “Herring under a fur coat” on the table, the guests will quickly get enough. Another advantage was the low cost and availability of ingredients. For many housewives, this is true now, and I want to share 3 recipes for simple and tasty salads with smoked mackerel.

First, I’ll talk about the nuances that should be considered when choosing the main ingredient:

1. A quality product has a uniform color. If light spots and stripes are visible on the back or sides of the carcass, it is not smoked properly.
2. Cold smoked mackerel skin should be smooth and golden. A rich bronze hue indicates that liquid rather than natural smoke was used.
3. The surface of hot smoked fish may be slightly shriveled - moisture evaporates during heat treatment.

Mimosa salad with smoked fish

• Cooking time: 40 minutes preparation and 2-3 hours of impregnation.
• Servings Per Container: 5-7.

Tender, nourishing and amazingly delicious “Mimosa” is a frequent “guest” at the festive table. For cooking, you can use salted or canned fish, but the dish becomes especially piquant if you make it with smoked mackerel.

Ingredients:

• smoked mackerel - 1 pc.;
• potato - 2 pcs.;
• carrots - 1 pc.;
• eggs - 2 pcs.;
• hard cheese - 100 g;
• mayonnaise - 100 g.

How do I cook a dish:

1. I boil potatoes, carrots and eggs, cool and clean.
2. I cut the fish carcass in half lengthwise, remove the entrails, ridge and small bones. Separate the flesh from the skin and chop it with a knife.
3. Grate potatoes, carrots and cheese.
4. I divide the eggs into proteins and yolks. I cut the former into cubes, and rub the latter into crumbs with a teaspoon or fork.
5. I form a dish in a culinary ring or a deep salad bowl with a wide bottom. I spread the products in this order: potatoes, fish, carrots and egg white. I coat each layer with a small amount of mayonnaise. Salting is optional.
6. Sprinkle the top with grated cheese and then yolk crumbs. I put the snack in the refrigerator for 2-3 hours for impregnation.

Tip. To quickly and easily peel potatoes in their skins, after boiling them, hold them for 5 minutes in cold water.

"Mackerel under a fur coat"

• Cooking time: 35 minutes preparation and 2-3 hours soaking.
• Servings Per Container: 5-6.

Probably, not a single New Year's table is complete without the traditional salad “Herring under a fur coat”. I propose to slightly diversify the festive diet and prepare a snack with smoked mackerel, adding pickled onions.

Ingredients:

• smoked mackerel - 1 pc.;
• onion - 1 pc.;
• potato - 1 pc.;
• carrots - 1 pc.;
• beets - 1 pc.;
• mayonnaise - 100 g;
• table vinegar 6% - 50 ml;
• greens - 5-6 branches for decoration.

How do I cook:

1. I cut onions in half rings and marina in vinegar for 30 minutes.
2. Boil carrots, potatoes and beets, peel and chop on a coarse grater.
3. I release the mackerel from the head, tail, entrails, bones and skin, cut the flesh into small pieces.
4. In a deep salad bowl or on a flat plate, I form a dish: I spread fish, squeezed onions, potatoes, carrots and beets from vinegar. I coat each layer with mayonnaise.
5. I put the salad in the refrigerator for 2-3 hours, before serving, decorate with sprigs of greenery.

On a note. Such an appetizer is not recommended to be stored for more than a day. An onion that has not undergone heat treatment may “ferment”.

Festive salad "Sea King"

• Preparation time: 30 minutes preparation and 1-2 hours of impregnation.
• Servings Per Container: 6-7.

There are many variations of this salad. I propose to cook a puff appetizer with mackerel, crab sticks and shrimp.

Ingredients:

• smoked mackerel - 1 pc.;
• potato - 2 pcs.;
• Korean carrots - 200 g;
• eggs - 2 pcs.;
• crab sticks - 4 pcs.;
• boiled or canned shrimps - 10 pcs.;
• mayonnaise - 100 g.

How do I cook a fish salad:

1. I cook potatoes and eggs, peel and crush them into cubes.
2. I separate the flesh of the fish from the bones and finely cut it.
3. Tru on a coarse grater crab sticks.
4. On a flat plate I collect the salad in this order: potatoes, mackerel, Korean carrots, eggs. I grease each layer with mayonnaise.
5. I sprinkle the dish on all sides with chopped crab sticks, decorate the top with shrimps.
6. I clean in the refrigerator for 1-2 hours.

If funds allow, you can buy red caviar to decorate the salad and put it in a slide in the center. Another option is to stuff the halves of boiled eggs with a delicacy and place them on the top in the form of a flower.