Delicious appetizing salads with fish can be prepared from boiled, smoked, salted and even canned product. These snacks have an original taste and are worthy of even a festive table. It is only important to choose the right fish for the dishes under discussion - delicious, odorless mud and small bones.

Salad with red fish and avocado

Ingredients:

• 200 g of slightly salted salmon;
• 2 dessert spoons of finely chopped dill;
• 1 ripe avocado;
• 200 g of boiled potatoes;
• 2/3 Art. soft curd cheese with a neutral taste;
• 2 dessert spoons of classic mayonnaise;
• 3 - 4 feathers of green onions;
• 5 tbsp. l red caviar to decorate the finished treat.

Cooking:

1. Peel the fish, select the detected bones and cut the rest with medium cubes.
2. Peel the avocado, remove the stone from it. Cut the remainder coarsely.
3. Chopped peeled boiled potatoes arbitrarily finely.
4. Mix all prepared ingredients in a common bowl and send dill to them.
5.Season the dish with a mixture of mayonnaise and cottage cheese. If necessary, you can add salt to the salad.
Garnish the finished appetizer with red fish and avocado caviar, chopped green onions.

From boiled fish

Ingredients for a third kilo of cod:

• onion head;
• 4 - 5 pcs. pickled cucumbers;
• 1 tbsp. pea;
• 100 g of brackish cheese;
• 3 “cool” eggs;
• 1 tbsp. classic mayonnaise;
• a pinch of salt with pepper;
• oil.

Algorithm of actions:

1. Cook the cod, cool and cut into small pieces.
2. Rinse the peeled onion, cut into half rings and fry in any oil until golden brown. Put the finished vegetable on a paper towel.
3. Distribute boiled cod along the bottom of the salad bowl.
4. From above send fried onions without excess oil, medium cubes of boiled eggs, small pieces of pickled cucumbers and canned peas without brine.
5. Lubricate each layer with mayonnaise mixed with salt and pepper. Top of the appetizer is covered with grated cheese.
The resulting salad of boiled fish should be well cooled before taking the sample.

Mimosa from canned saury

Ingredients:

• saury bank (without tomato);
• 6 pre-cooked eggs;
• 3 boiled carrots;
• head of white onion;
• 4 boiled potatoes;
• 1 tbsp. classic mayonnaise;
• 1 tsp Sahara;
• 1/3 teaspoon apple cider vinegar;
• salt to taste.

Cooking Algorithm:

1. Cool boiled root vegetables and treat with a grater with medium cells.
2. Also grind boiled cooled eggs. But first they need to be divided into components.

The squirrels and yolks of the eggs for Mimosa rub separately.

3. Small pieces of onion sprinkled with salt, sugar and poured with vinegar. A small amount of boiling water is added to the mixture. In this form, onion cubes are left for a quarter of an hour, and then squeezed from the liquid.
4. Fish should be sorted from the bones, and grind the remaining flesh with a fork and put in a salad bowl. Sprinkle squirrels on top.
5. Next, you need to distribute: grated carrots, pressed onions, potatoes, yolks.
6. Add layers to the salt and sauce to taste.
Immediately serve ready-made salad of canned fish to the table. If there is time, you can let him brew for about half an hour.

Hot Smoked Fish Salad

In advance for 200 grams of hot smoked fish, prepare this grocery set:

• as many potatoes;
• 4 - 5 pcs. pickles;
• onion head (shallot);
• 3 tbsp. l low-fat mayonnaise;
• 1 tbsp. l lime juice;
• fresh dill;
• salt.

Algorithm of actions:

1. Wrap potatoes with foil and bake in the oven.

Vegetable should not be very crumbly. It is necessary that he cut easily and keep his shape well.

Dice potatoes.
2. Cut the selected smoked fish into pieces of approximately the same size. Any one will suit the taste of the cook.
3. Very finely chop the shallots, gherkins and dill.
4. Mix everything in a common bowl.
Season a salad with hot smoked fish with a mixture of homemade mayonnaise, lime juice and salt.

Herring "under a fur coat" - a classic recipe

Ingredients:

• 2 pcs. medium salted herring;
• 3 - 4 pcs. potatoes;
• 2 pcs. beets;
• 1 onion;
• 4 boiled eggs;
• 1 full glass of olive mayonnaise;
• fine salt.

Cooking:

1. Boil or bake all root vegetables in the oven until soft. Coarse cooled components coarsely.
2. Onion and already cold eggs cut into small cubes.
3. To clear a fish of all superfluous - head, tail, skin, fins, bones. Cut the remaining soft part into medium slices.
4. Put the salad in the given sequence: fish - potatoes - onions - carrots - eggs - beets.
5. The layers are salted and smeared with olive mayonnaise. The sauce in the salad should not turn out too much.
Ready fish under a coat of vegetables and eggs is cooled and only after that it is served to the table in a beautiful transparent dish.

With tuna and chinese cabbage

Ingredients:

• 200 - 250 g of tuna in its own juice;
• 1.5 tbsp.canned sweet corn grains;
• half a head of Chinese cabbage;
• salt;
• half a red onion;
• 2 fresh cucumbers;
• 2/3 Art. unsweetened nonfat yogurt;
• 1 teaspoon of mustard;
• 2 dessert spoons of lime juice;
• a small pinch of sugar.

Cooking:

1. Coarsely chop Chinese cabbage. Chop the cucumber together with the skin in large pieces. Chop the onion finely.
2. Tuna grind with a fork.
3. Products to mix. Pour corn to them.
4. For the sauce, chop the garlic, grind with sugar and salt. Pour lime juice to it and add natural yogurt.
Arrange the salad in bowls and pour each serving with garlic sauce.

Jewish Fish Salad

Ingredients:

• 200 g of boiled white boneless fish;
• 4 boiled quail eggs;
• 2 sheets of lettuce;
• 5 - 6 pcs. seedless olives;
• 100 g of boiled asparagus;
• 2 ripe tomatoes;
• 1 dessert spoon of walnut oil;
• salt, lavrushka.

Cooking:

1. It is best to use fresh river fish for salad. It must be cooked together with the lavrushka in salt water, the finished product should be cooled, removed from the bones and cut into neat slices.
2. Cut the quail eggs into halves, and the tomatoes into large slices.
3. In a deep plate, mix the products, add slices of olives and lettuce leaves torn by hand to them.
4. Add boiled asparagus.
Salt the salad and season with walnut oil. Serve chilled.

Snack "Fox coat"

Ingredients:

• 200 g s / s herring;
• 2 boiled potatoes;
• 150 - 200 g of mushrooms;
• half of the bulb;
• mayonnaise sauce;
• salt;
• oil;
• 1 large carrot;
• 2 boiled eggs.

Cooking:

1. Fry small pieces of mushrooms with onions in oil. Cool the prepared roast.
2. Peel the raw carrots, rub and send the vegetable shavings into a skillet with a small amount of water. Extinguish until soft.
3. Put slices of s / s herring fillet with the first layer of refreshments.
4. Top with grated potatoes with mayonnaise sauce and salt.
5. Further decompose: eggs, crushed in a convenient way (cubes / grated), mushroom roasting and carrot chips.
To taste, the layers should be added and greased with sauce. Leave only carrots without mayonnaise.

More materials:fox coat salad recipe

Cooking from sprats

Ingredients:

• half a loaf of "Borodino" bread;
• 2 to 4 teeth. garlic
• 1 can of sprat;
• 2/3 cans of canned beans (white / red);
• 1 cup canned sweet corn grains;
• 2/3 cup grated semi-hard cheese;
• mayonnaise sauce, salt, herbs.

Cooking:

1. Drain all the oil from the jar of fish into a separate bowl. Sprats themselves to get rid of the tails and split in half.
2. Remove small bones that may crunch unpleasantly in a ready-made treat. Cut the remaining fish pieces into medium slices.
3. Cut the crusts from Borodino bread and chop it into cubes. Bake in the oven on a baking sheet, previously sprinkled with oil, a quarter of an hour.
4. Pour the finished crackers with the "fish" oil and leave to soak for 5 minutes.
5. In the salad bowl send corn grains and beans without liquid. Transfer fish to them.
6. Add mashed garlic with chopped cheese, sprinkle everything with salt and herbs.
7. Season the appetizer with mayonnaise sauce.
Serve a salad with aromatic crackers from Borodino bread.

Lenten salad with fish

Ingredients:

• 3 - 5 boiled potatoes (depending on size);
• half the root of celery;
• 1 blue onion;
• 1 tbsp. canned tuna;
• 3 dessert spoons of oil;
• 1 dessert spoon of red and white dry wine;
• 0.5 tsp sweet mustard;
• salt, dried parsley and basil.

Cooking:

1. Cut boiled potatoes into small slices.
2. Boil celery and chop smaller.
3. Disassemble the meat into separate pieces.
4. The sauce remaining from canned food is mixed with oil, mustard, wine, salt, basil and parsley.
5. Chop the onion into random pieces.
6.Combine in a common bowl all the prepared components of the future salad and pour them with sauce.
7. Leave it in this form for a couple of hours so that the treat is insisted.
Before serving, the salad must be kept in a cool place. To make the taste of the appetizer sauce more interesting, you can add freshly squeezed lime / lemon juice to it.

Fish hee

Ingredients:

• a kilo of fresh red fish;
• 2 to 3 white onions;
• 4 - 6 tooth. garlic
• soy sauce;
• red ground pepper;
• 3 dessert spoons of vinegar essence;
• green cilantro;
• salt.

Cooking:

1. Fresh fillet of red fish to clear of the ridge and skin. Remove bones from it.
2. Cut the rest of the fish into small strips. The size of each should be approximately 3 per 1 cm.
3. Pour the cut fish fillet into a container with a tight-fitting lid and pour the indicated amount of acetic acid.

Using this component allows you to cook fish quickly. If you take the usual table vinegar, then you need to insist it all night.

4. Close the fish in acid tightly with a lid and leave for 35 - 45 minutes. Stir the appetizer several times in the process.
5. Peel and chop the onion rings. Mix with chopped cilantro, red pepper and small pieces of garlic.
6. When the fish brightens (you need to check the pieces inside), add the ingredients from the previous step to it. Pour everything into a small amount of soy sauce and add salt if desired.
Leave the salad hehe soaked in coolness for about another hour.

Caesar with red fish

Ingredients:

• 400 g s / s red fish;
• 100 - 150 g of leaf lettuce;
• 2 handfuls of white crackers;
• 50 g crushed Parmesan;
• 2 yolks;
• 10 pieces. Cherry
• 1 teaspoon Dijon mustard;
• ½ lemon;
• olive oil, salt, pepper, granulated garlic.

Cooking:

1. If the fish is salty, then it will be enough to remove it from the skin and cut into pieces. If a fresh product is used, then it must be salted, sprinkled with lemon juice, baked until tender, and only then chopped into small slices.
2. Fry the wheat bread cubes until golden brown in a small amount of oil.
3. Tear with your hands lettuce leaves.
4. Squeeze the juice from half a lemon, mix it with yolks, granulated garlic, pepper, salt and mustard. Beat. Dilute the sauce with olive oil to the desired consistency.
5. Pour slices of salad leaves onto a plate. Top with halves of cherry and pieces of prepared fish.
6. Add cheese and crackers.
Season the salad with red fish with the resulting mustard-oil sauce and sprinkle with chopped parmesan.

Sauvignon fish salad

Ingredients:

• 800 - 850 g of white fish fillet;
• 2 tbsp. dry white wine "Sauvignon";
• 1 can of olives;
• 1 can of canned peas;
• ½ tbsp. lemon juice;
• 4 tomatoes;
• 1 onion;
• 1 zucchini;
• parsley and dill;
• salt;
• 1/3 Art. wine vinegar;
• 2 stalks of celery;
• ¼ Art. vegetable oil;
• pepper.

Cooking:

1. For such a salad, you need to choose white fish with a minimum number of seeds. It should be peeled and all the excess, cut into small pieces.
2. Pour white wine into a small saucepan and cook in it fish slices for 20 - 25 minutes.
3. Transfer the finished product to a salad bowl.
4. Peel tomatoes, celery stalks, onions and zucchini. Finely chop everything.
5. Mix vegetables with fish, add chopped herbs and peas without liquid.
6. Salt and pepper everything.
Fill the resulting unusual salad with a mixture of oil, citrus juice and wine vinegar. The last to put on the finished dish slices of pitted olives.

Festive appetizer with caviar

Ingredients:

• 150 - 200 g of red high-quality caviar;
• 100 g of dry long rice;
• 5 pre-boiled eggs;
• 200 - 250 g of red s / s fish;
• 1 sweet white onion;
• 50 g lettuce leaves;
• 1 tbsp. mayonnaise sauce.

Cooking:

1. Cook rice until soft.The main thing is not to bring the cereal to boiling, it should not turn into porridge.
2. Cool eggs, peel and cut into small pieces.
3. Peel the sweet onion and chop very finely.
4. Cut the fish fillet into cubes (slightly larger than all the other ingredients).
5. Mix the products in a common bowl. Season with mayonnaise sauce and salt if desired.
Put the finished snack on salad leaves, garnish with red caviar. Serve such a salad in tartlets very effectively. You can make such a salad with smoked fish - its taste will be very spicy.

From salmon milk

Ingredients:

• 800 - 850 g of salmon fish milk;
• 2 pcs. boiled potatoes;
• 2 pickles;
• 2 medium carrots;
• 2 onion heads;
• mayonnaise sauce;
• oil;
• parsley and dill.

Cooking:

1. Rinse fish milk with ice water. Send them to boiling water and cook in salty liquid for 6 - 8 minutes after boiling. Fold in a colander to allow the product to cool completely.
2. Cut the peeled onions in half rings.
3. Grind carrots and pickles with a medium-sized grater. Fry food in any oil.
4. Cut cooled milk into slices and mix with vegetable frying. The latter should already be completely cooled.
5. Add small cubes of boiled potatoes to other ingredients.
6. Salt the appetizer and season with mayonnaise sauce.
Garnish the resulting dish with chopped herbs.
Any fish salad before serving should be left to brew a little. Then the products are saturated with the aromas of the spices added to them and mix well with the selected sauce. The exception is options with fresh vegetables and oil dressings, such as Caesar.

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