Fish salad 1. Cut the fish fillet into cubes. After removing the core, cut the apple into cubes. Cut the cucumbers into slices. If the seeds are large and the skin is rough, remove them. Cut the prepared cucumbers into cubes. First cut the tomatoes into slices, and then, after removing the seeds, into cubes...You will need: boiled fish fillet - 200 g, apple - 1 pc., canned cucumbers - 2-3 pcs., tomatoes - 2 pcs., mayonnaise - 4 tbsp. spoons, mustard - 1 teaspoon

Salad with fish and vegetables Simmer the fillet in salted water for 12-15 minutes with the addition of 1 onion, roots, bay leaf and peppercorns. Dry the fillet, cut into pieces. Cut the potatoes into cubes, onions into half rings, tomatoes...You will need: fish fillet with skin - 350 g, boiled potatoes - 2 pcs., onions - 2 heads, carrots - 1/2 pcs., parsley or celery root - 50 g, tomatoes - 2 pcs., pitted olives - 60 g, green beans - 180 g, anchovies - 120 g, balsamic vinegar - ...

Butterfish salad Tear the lettuce leaves coarsely. Cut the fish into thin slices, cut them in half and roll them into tubes. Place on a plate. Peel the tomatoes, cut them in half, and place on the fish. Dry the silver onions and roll in chopped parsley, then...You will need: smoked oil fish - 300 g, green salad - 1 head, cherry tomatoes - 4 pcs., silver onions - 100 g, parsley - 15 g, boiled quail eggs - 4 pcs., ground pink pepper - 1 teaspoon , onion - 1 pc., dill - 1 bunch, t...

Fish salad with sweet pepper Cut the fish into slices, finely chop the egg, mash the cottage cheese. Wash the peppers, removing the stems and seeds, and bake in the oven. Cool, remove the skin and cut the flesh into rings. Combine the prepared salad ingredients, except pepper, add...You will need: boiled fish fillet - 300 gr., red sweet pepper - 2 pcs., * sprouted wheat grains - 6 tbsp. spoon, boiled egg - 1 pc., cottage cheese - 100 g., olive oil - 3 tbsp. spoons, wine vinegar - 2 tbsp. spoons, chopped hazelnuts - 2 tbsp. spoons, salt to taste...

Salad with hot smoked fish (2) Cut the fish fillet, cucumbers, potatoes and carrots into slices. Combine the prepared ingredients with green peas, part of the mayonnaise and mix carefully. When serving, place in a salad bowl, pour over the remaining mayonnaise, decorate with fish slices,...You will need: mayonnaise - 1/2 cup, boiled carrots - 1-2 pcs., canned green peas - 8 tbsp. spoons, pickled cucumbers - 2 pcs., boiled potatoes - 2-3 pcs., hot smoked mackerel - 300 g

Fish salad with tomatoes Cut the boiled fish into cubes, cut the peeled potatoes, cucumbers and tomatoes into slices, mix, add the green salad cut into pieces. Add salt. Mix mayonnaise and vinegar and season the salad. Place the salad in a heap in a salad bowl, placing it in...You will need: 3% vinegar - 1 tbsp. spoon, mayonnaise - 1/2 cup, pickled cucumber - 1 pc., green salad - 75 g, cucumber - 1 pc., boiled potatoes - 3 pcs., tomato - 1 pc., boiled fish fillet - 200 g

Salad "Szeged" For the sauce, mix finely chopped green onions with vegetable oil, lemon juice, ground red and black pepper, salt and leave for 10 minutes to develop the taste. Cut the fish into small pieces. Peel the sweet peppers...You will need: ground red pepper - 1/2 teaspoon, lemon juice - 1 tbsp. spoon, vegetable oil - 4 tbsp. spoons, green onions - 20 g, green lettuce, boiled egg - 2 pcs., tomatoes - 2 pcs., sweet green pepper - 2 pcs., fish - 400 g boiled fillet, salt and...

Salad with red fish and mussels You can take canned mussels. I had frozen ones. First, boil the mussels with 3 cloves, 5 peppercorns and 2 bay leaves. Drain the water. Add olive oil to the boiled mussels and sprinkle with lemon juice, set aside for 15 minutes. Boil the...You will need: 1 trout or salmon steak (or 200 grams of red fish fillet), 200 grams. boiled peeled shrimp, 1 package of canned mussels, 150 gr. Chinese cabbage, 2 potatoes, 1 fresh cucumber, mayonnaise, ketchup, 1 clove of garlic

Salad with smoked fish Divide the fish into pieces with your hands, dice the potatoes, chop the cucumbers into small strips, crumble the egg. Mix everything carefully, add salt. Add green peas. Season with mayonnaise. Decoration is optional/I coat the top with mayonnaise, sprinkle with egg and a few peas/.You will need: hot smoked fish (cod), boiled potatoes, fresh cucumbers, boiled egg, green peas, mayonnaise, salt

Smoked fish salad We take hot smoked fish (any kind! By the way, you can take the so-called “rolls” of hot smoked fish, which are produced by some companies), and take it apart into pieces by hand. (Accordingly, the smaller the fish you take (for example, herring), the more you miss...You will need: 1-2 apples, 1 onion, 3-4 boiled potatoes, 300-400 grams of smoked fish, 1/2 jar of olives, mayonnaise.

Chapter:
Fish cuisine (fisherman's cuisine, fisherman's cuisine)
Part 3. Dishes prepared in the kitchen
6th page

FISH SALADS

FISH SALAD CANADIAN STYLE

Ingredients :
400 g pike perch, 1 onion, 1 apple, 1 fresh cucumber, 1 celery root, 2 tbsp. spoons of mayonnaise, 1 tbsp. spoon of “Yuzhny” sauce, 1 egg, parsley, lettuce for decoration, salt.

Preparation

Clean the fish, gut it, wash it and boil it with the onion in a small amount of salted water over low heat for 15 minutes.
Then remove, peel off the skin, divide into small pieces and cool.
Chop the apple, cucumber, celery, parsley, season with salt, mayonnaise and Yuzhny sauce, add fish. Mix carefully and place in a heap in a salad bowl.
Decorate the top with parsley, chopped egg and lettuce leaves.

VEGETABLE SALAD WITH FISH

Ingredients :
200 g fish, 2 potatoes, 1 cucumber, lettuce, 400 g green onions, 1/4 cup fish broth, 1 egg, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of sour cream or mayonnaise, 2 red radishes, salt to taste.

Preparation

Cut the fish into fillets without skin and bones, place in a dish greased with vegetable oil, pour in half-strained fish broth made from the skin and bones of the fish, add salt, cover the dish with a lid and cook at a low simmer until tender, then cool with the broth.
Cut boiled peeled potatoes, fresh or salted peeled cucumber into thin slices, cut lettuce leaves into 3-4 pieces, chop green onions.
Before serving, mix vegetables with cold boiled fish and a small amount of broth, season with mayonnaise or sour cream.
Garnish with green lettuce leaves, boiled egg slices, red radishes (tomatoes, cucumbers).

FISH SALAD

Ingredients :
800 g carp fillet (boneless), 1 bunch of radishes, 2 bunches of lettuce, 5 eggs, 2 green peppers, 2.5 glasses of Riesling wine, sauce, mayonnaise, sour cream, 20 g ground black pepper, salt to taste .

Preparation

Peel the radish, remove the core from the pepper and cut these vegetables into slices. Disassemble the salad into leaves and rinse thoroughly. Hard boil the eggs and cut into slices.
Boil the fish in salted water, cut into cubes and place in a marinade of wine and pepper. Allow the fish to marinate, drain it in a colander and, when all the marinade has drained, place it on lettuce leaves laid out on plates.
Garnish with green pepper slices, radishes and eggs.

FLOUND OR HALIBUT WITH VEGETABLES

Ingredients
The proportions are arbitrary: fish, dry white wine, butter, spinach, milk sauce, cheese.

Preparation

Prepare the fish, rinse and simmer with the addition of dry white wine. Saute the spinach in oil, place it in a layer on a dish, and place the flounder on top.
Pour all this over with thick milk sauce, sprinkle with grated cheese, sprinkle with oil and quickly bake in the oven.
Serve the dish hot or cold.

FISH SALAD HUNGARIAN STYLE

Ingredients
For 4 servings: 600 g fish fillet (salmon, cod), 1/2 onion, 1 tbsp. spoon of margarine, 2 tbsp. spoons of dry white wine, 1 bay leaf, 1 clove bud, 1 sprig of tarragon, 0.5 pod of red sweet pepper, 1/4 pod of yellow sweet pepper, 1 zucchini, 0.5 zucchini, 1 tbsp. spoon of fruit vinegar, 2 tbsp. spoons of olive oil, salt, ground black pepper, sweet ground paprika to taste, 3 tbsp. spoons of tomato ketchup, 1 tbsp. a spoonful of fresh chopped herbs (tarragon, dill), 4 lettuce leaves.

Preparation

Wash the fish fillet and cut into finger-thick strips. Peel the onion and cut into small cubes.
Grease a pan with margarine, put onion cubes in it, and fillet strips on them. Drizzle with white wine and a little water. Place half the bay leaf, cloves and tarragon in a saucepan. Bring to a boil and remove pan from heat. Let the fish soak well and then cool it in this broth.
Wash the peppers, remove the stems with seeds and cut into strips. Wash the zucchini, cut in half lengthwise and scrape out the seeds with a teaspoon. Cut the pulp into thin slices in the shape of a crescent.
Mix vinegar, olive oil, salt, pepper and ground paprika, add herbs and tomato ketchup. Pour this marinade over the peppers and zucchini, leaving to soak for 15 minutes.
Carefully add the cooled strips of fish fillet to the mixture of peppers and zucchini, seasoning with a small amount of fish broth.
Peel the salad, wash and dry.
Arrange the lettuce leaves in 4 rosettes and add one serving of fish salad to each.

SALMON SALAD (German cuisine)

Ingredients
For 2 servings: 200 g green beans, 1 yellow bell pepper, 2 tomatoes, 1 onion, 1 small bunch of lettuce, 8 olives, 130 g canned salmon, 1 hard-boiled egg, salt.
For the sauce: 1.5 tablespoons olive oil, 4 tablespoons cream, 3 tablespoons chopped parsley, salt.

Preparation

Wash the bean pods and cut into pieces 4 cm long. Boil the beans in salted water for 20 minutes. Drain and cool the beans.
Remove the stalk with seeds from the pepper, and the hard base from the tomatoes, cut the vegetables into small cubes.
Peel the onion, cut into thin rings and pour over boiling water. Peel the salad and cut the leaves into pieces.
Place the salad and vegetables in a bowl and toss to combine.
Mix olive oil with cream. Add chopped parsley and season the sauce with salt.
Pour the sauce over the salad and put olives on top.
Cut the salmon into thin strips, cut the eggs into 8 pieces and decorate the salad with them.

FISH SALAD WITH POTATOES

Ingredients :
300 g fish (pike perch, pike), 3 potatoes, 1 cucumber, 1 bunch of green salad, 100 g mayonnaise, 1 tomato, vinegar, salt to taste, herbs.

Preparation

Prepare and boil the fish, cut into small pieces, remove the bones; Boil the potatoes in their jackets, peel and cut into slices.
Wash the green salad leaves, dry them and cut them into 3-4 pieces each. Place everything on a dish, add salt, add mayonnaise, vinegar, mix and transfer into a salad bowl in a heap.
Place a bush of greenery in the center, place tomato slices and cucumber slices along the edges.

VEGETABLE SALAD WITH BOILED FISH

Ingredients :
300 g boiled fish, 2 boiled potatoes, 1 pickled cucumber, 1 bunch of green onions, 1 sweet pepper, 1 carrot, 3-4 tbsp. spoons of green peas, 2 eggs, 200 g of mayonnaise, salt to taste.

Preparation

Cut boiled potatoes, carrots, pickled cucumbers and onions into slices, sweet peppers into strips, green onions and hard-boiled eggs into small pieces, boiled fish into cubes.
Mix all products, add green peas, season with mayonnaise.
Place the salad in a heap in a salad bowl, garnish with boiled eggs, carrots, and green onions.
To prepare the salad, mackerel, saury, cod, and mackerel are used.

FISH SALAD WITH MUSHROOMS

Ingredients :
200 g boiled fish fillet, 200 g boiled rice, 100 g mayonnaise, 2 apples, 2 eggs, 100 g pickled mushrooms, 100 g green salad, herbs, salt to taste.

Preparation

Cut fresh apples into slices, finely chop hard-boiled eggs, cut pickled mushrooms into small cubes.
Mix everything with chopped boiled fish and boiled rice, season with mayonnaise.
Place in a salad bowl or on a dish on green lettuce leaves and grease with mayonnaise, garnish with apples, egg slices and mushroom slices, sprinkle with herbs.

“AMATEUR” SALAD

Ingredients :
300 g of boiled fish, 50 g of hard cheese, 2 carrots, 50 g of mayonnaise, 150 g of sour cream, 2 cloves of garlic, parsley and dill, salt, ground black pepper to taste.

Preparation

Grate carrots and hard cheese, mix with crushed garlic and chopped parsley and dill. Season with sour cream, mayonnaise, salt, and ground black pepper.
Mix everything.
Pour the mixture into a mound, decorate the salad with slices of boiled fish, pour over mayonnaise and garnish with herbs.

COD SALAD

Ingredients :
250 g cod, 4-5 boiled potatoes, 2 cucumbers, 100 g horseradish, 0.5 cups of mayonnaise, 2 teaspoons of vinegar, 2 tbsp. tablespoons chopped green onions, parsley.

Preparation

Boil the cod and cut into pieces. Cut peeled boiled potatoes and cucumbers into slices.
Put grated horseradish in a bowl, add mayonnaise, salt, vinegar, mix with chopped fish, potatoes, cucumbers and transfer to a salad bowl.
Garnish the salad with cucumber slices, finely chopped green onions, grated horseradish and parsley.

MACKELER SALAD

Ingredients :
200 g boiled or pickled mackerel fillet, 6 potatoes, 2-3 hard-boiled eggs, 2-3 pickles, green salad or pickles, 2 onions, 2 tbsp. spoons of fish marinade or fish broth, lemon juice or vinegar, 4-5 tbsp. tablespoons vegetable oil, parsley, dill, salt.

Preparation

Peel the potatoes, boil in salted water and cut into slices. Cut the fish into pieces, cucumbers and eggs into cubes, and onion into strips. Add to potatoes, stir.
Prepare a filling from the water in which the potatoes were boiled, fish marinade or strained fish broth, vegetable oil and lemon juice or vinegar. Pour this mixture over the salad and sprinkle with chopped parsley and dill.
Refrigerate for 30 minutes.
Garnish with green salad or pickles (depending on the season) and a boiled egg.
The filling can be prepared from mayonnaise diluted with lemon juice, you can add baked red beets, diced, to the filling, and serve as a side dish with grated sour apple or tomato slices.

FISH SALAD

Ingredients :
1.5 kg of fish, 500 g of gherkins, 2 hard-boiled eggs, 2 onions, 2 boiled carrots, 1 can of mayonnaise, 2 tbsp. spoons of sour cream, 1 teaspoon of mustard, 0.5 cups of dry white wine, sugar, ground black pepper, salt.

Preparation

Clean the fish, rinse, boil and cool. Remove the skin, remove the bones, cut into cubes and place on the bottom of the salad bowl. Cover the fish with gherkins, onion slices, carrots, and quartered eggs.
Grind mayonnaise and sour cream with mustard, pour in wine, season with salt, sugar and ground black pepper and stir. You can add lemon juice.

This delicious salad of boiled red fish is an excellent addition to the holiday table, or it can be prepared for a romantic dinner. It turns out very refined, tender and incredibly tasty. After all, the main ingredient of the dish is boiled red fish.
Any fish is suitable for the salad, such as trout, salmon or salmon. If desired, fish can be prepared for this dish in different ways: boiled with vegetables in water or steamed, baked in the oven or grilled, the taste of the finished dish will depend on this. I have described a detailed recipe with a photo of a simple salad for you below.
Additional components for the salad are boiled rice (it is better to take long-grain rice, it turns out crumbly), boiled egg, onion and fresh cucumber. The original combination of ingredients creates a unique taste of the dish: fish adds a natural, refined taste of seafood, onions add pungency, and cucumbers add a fresh aroma. Rice and eggs are added for satiety, and any sauce (sour cream, mayonnaise) is used for dressing. I have also prepared for you
The salad can be served in portions in small bowls or in a common salad bowl.




Ingredients:

- fresh frozen fish (red) – 300 gr.,
- boiled long-grain rice – 200 g.,
- fresh cucumber fruit – 200 gr.,
- chicken egg – 2 pcs.,
- onion – 1 pc.,
- mayonnaise sauce - to taste,
- salt - to taste.

Recipe with photos step by step:

First, wash the fish, remove the bones and boil it until cooked.
Then we cut it into small pieces with a knife.
Boil the eggs until firm for 7-8 minutes, cool, and peel them.
Next, grind them on a grater.




We wash the rice and cook until tender, then rinse it and place it in a colander.
Finely chop the peeled onion.
We wash fresh cucumbers, cut off the ends on both sides and slice them. Chop the onion finely.




Place eggs, onions and cucumbers in a salad bowl. Then add boiled rice.




And chopped fish and add mayonnaise.






Salt to taste and mix. For the New Year, I advise you to prepare this very tasty and beautiful

Ingredients:

• White fish fillet (sea bass, hake, etc.) - 400 g
• Onions (tastier with salad) - 1-2 pcs.
• Orange (medium) - 2 pcs.
• Rice (0.5 tbsp.) - 100 g
• Vegetable oil (olive) - 1 tbsp. l.
• Water - 1 glass.
• Oregano (or other favorite herbs)
• Spices (salt, pepper - to taste)
• Parsley (for decoration)
• Lemon (juice) - 0.5 pcs.

Preparation:

Any type of “white” fish is suitable for this recipe. The recipe recommended sea bass, I used hake. Remove bones and skin from fish. Cut into pieces and sprinkle with lemon juice. But after defrosting, my fish did not want to undress, so I did not cut it into pieces, but only took out the bones.

Rinse the rice in several waters until the water is completely clear.

And cook over medium heat, not forgetting to add a spoonful of oil to the water. According to the recipe, rice should be cooked alone for 10 minutes, and then pieces of fish are added to it and cooked in close company for another 10 minutes. But since I was unable to peel the fish, I cooked it separately and added fish bones to the rice for the first 10 minutes.

Boil the fish until cooked. There is no need to salt it; lemon replaces salt here. We take the finished fish out of the pan, let it cool a little (for convenience), remove the skin and divide it into small pieces.

Peel the oranges. It is better to do this over a bowl so as not to lose the juice that is released - this is what will be our dressing. We cut it into thin slices. You can leave a few circles separately for decoration.

Peel the onion and cut into thin rings or half rings, as you like (set aside a few rings for decoration).

The preparatory stage is over. I offer two ways to serve this salad.

1. Portion serving. To do this, place orange slices on a dish in a semicircle, followed by pieces of fish next to each other. Salt and pepper the rice to taste, add oregano and arrange in a mound. Pour orange juice on top, you can add a couple of drops of vegetable oil. Garnish with onion rings and a sprig of parsley on top.
2. Regular delivery. Mix all ingredients, add salt, pepper, oregano to taste. Place on a plate and garnish with orange slices, onion rings and parsley.

Ingredients:

• cod – 1 pc.
• green salad – 150 g
• sweet bell pepper – 1 pc.
• onions – 1 pc.
• tomatoes – 1 pc.
• red beans – 1 tbsp. spoon
• capers – 1 teaspoon. spoon
• pitted olives
• sunflower oil – 1 tbsp. spoon
• table vinegar - 1 tbsp. spoon
• sweet mustard – 0.5 teaspoon. spoons
• ground black pepper
• parsley
• salt

Preparation:

Boil the cod in salted water. Then cool and separate the meat from the bones. Cut it into small cubes. Hard-boil chicken eggs, remove shells and finely chop. Chop the onion.

Cut fresh tomatoes and bell peppers into equal-sized cubes. Boil red beans in lightly salted water. Drain the water and let cool. Combine all salad ingredients. It is recommended to add capers and pitted olives to the salad.

Season the salad with table vinegar, sunflower oil, and sweet mustard. Sprinkle salt and ground black pepper on top. Place on a plate lined with lettuce leaves. Garnish the salad with egg slices and fresh herbs.

Ingredients:

• 300 g boiled white fish;
• 1 small can of green peas;
• 2 medium-sized salted or pickled cucumbers;
• 3 boiled eggs;
• 1 medium apple;
• 1 onion;
• mayonnaise or sour cream - to taste;
• salt and pepper - to taste;
• 0.5 cups boiling water;
• 1 tsp. Sahara;
• 1 tsp. vinegar 70%.

Preparation:

First you need to pickle the onions. To do this, you need to cut it into half rings, put it in a bowl, pour boiling water over it, add sugar and vinegar, and mix. Leave for 30 minutes. Then drain the water.

Separate the fish from the bones and disassemble into small pieces.

Cut the eggs into cubes.

Cut the cucumbers into cubes.

Cut the apple without peel into cubes.

Combine boiled fish, eggs, peas, cucumbers, onions, apples, salt and pepper, and season the salad with sour cream or mayonnaise. Mix.

Place in a salad bowl, garnish with herbs, and cool.

Ingredients:

• 400gr. boiled fish;
• 250gr. boiled carrots;
• 100gr. onions;
• 4 large eggs;
• 150gr. hard cheese;
• 150g (2 medium) non-sour apples;
• 400ml. mayonnaise

Preparation:

I placed the salad on a plate with a diameter of 24 cm.

Place half of the grated carrots in the first layer. Grease a little with mayonnaise. Mayonnaise should not be thick.

Next we put a layer of fish. The fish should be small pieces and, of course, without bones.

Generously coat this layer with mayonnaise.

Then add a layer of the remaining carrots. To make the salad “airy”, it is better to rub this and all subsequent layers over a plate directly onto the salad.

Grate the whites of hard-boiled eggs. Lubricate with mayonnaise.

Grate the apples.

Three cheese on a fine grater.

Spoon mayonnaise over it, but do not spread it.

Three yolks on a fine grater. It’s also better to grate them over a salad dish. Place in the refrigerator for at least 2 hours. The salad should be well soaked. Decorate with dill sprigs.

Ingredients:

• 500 g fresh pollock,
• 1 large onion,
• 2 tablespoons butter,
• mayonnaise, milk, salt to taste,
• 1 carrot,
• sprigs of greenery.

Preparation:

Rinse the fish thoroughly under running water, cut into small pieces, place in a pan, add milk, salt and cook for ten to fifteen minutes until cooked.

Leave the finished fish in milk until it cools completely, then remove it and separate the meat from the bones.

Place the finished meat in an even layer on a wide dish. Pour mayonnaise over the meat.

Peel the onions, chop them, fry in a frying pan in butter until golden brown, cool and place on a layer of mayonnaise.

Before serving, garnish the prepared salad with sprigs of herbs and slices of fresh carrots.

Ingredients:

• 100 g perch fillet,
• 3 small carrots,
• 2 eggs,
• 1/2 red bell pepper,
• 2 tbsp. spoons of mayonnaise,
• parsley,
• salt,
• ground black pepper.

Preparation:

Boil two carrots, cool, peel, cut in half, then cut into semicircles. Boil the perch fillet, then remove the bones and cut into strips. Instead of perch, you can use any other river fish. Boil the eggs, peel them, cut or grate on a coarse grater. Place perch fillet, chopped carrots, chopped eggs in a deep container. Peel one carrot, chop on a fine grater, and place in the same container. Remove the seeds from the red bell pepper, cut it in half, then cut one half into strips. To prepare one serving of salad, only half of the pepper is needed, the other can be used to decorate the finished salad. Add chopped peppers to a container with fish, carrots and eggs, season everything with mayonnaise. Mix the resulting mass thoroughly, then place in a salad bowl and garnish with a sprig of parsley. Cut half of the red bell pepper into strips or slices and place on the salad.

Boil two carrots, cool, peel, then cut into semicircles.

Boil the perch fillet, then remove the bones and cut into strips.

Boil the eggs, chop or chop on a coarse grater.

Peel one carrot, chop on a fine grater, and place in the same container.

Remove the seeds from the red bell pepper, then cut it in half and cut one half into strips.

Add chopped peppers to a container with fish, carrots and eggs, season with mayonnaise.

Fish today is a valuable product on every person’s menu. It brings great benefits to the body, as it contains a large amount of useful substances and elements, so it is recommended to consume it at least once a week. Of course, in order to preserve all these substances in the product, you need to prepare it correctly. Boiled fish is best for consumption. And to make it pleasant to eat, the product can be added to various salads. Today we will talk about how to make a tasty and healthy salad from boiled fish.

Fish salad with tomatoes

Ingredients: two hundred grams of fish fillet, one tomato, one cucumber, one hundred grams of gherkins, one hundred grams of greens and lettuce, three boiled potatoes, one hundred grams of mayonnaise sauce, one spoon of vinegar.

Preparation

To prepare a salad from boiled fish, the recipe for which we are considering, you need to boil the fillet, cool it and cut it into small pieces. Cucumber and tomato are cut into slices quite thinly. In a bowl, mix chopped herbs and chopped products, season with vinegar and mayonnaise sauce. Lettuce leaves are placed in plates, a dish is placed on it and sprinkled with herbs, decorated with slices of fish or vegetables.

Boiled red fish salad

Ingredients: two hundred and fifty grams of salmon, one hundred and fifty grams of cheese, one apple, two hundred grams of canned corn, one lemon, one onion, five eggs, mayonnaise to taste.

Preparation

The fish is boiled, cooled and chopped. The eggs are hard-boiled and peeled, the yolks are separated from the whites and finely chopped, folding them separately. The onion is finely chopped, the juice is squeezed out of half a lemon, the cheese and peeled apple are grated. Sprinkle the apple with lemon juice.

Next, form a salad from boiled fish. To do this, put food in a bowl in layers in the following order: red fish, onions, mayonnaise, yolks, again a layer of mayonnaise, then apples, again mayonnaise, cheese, mayonnaise and corn. Then again grease with mayonnaise, lay in the whites and finish with a layer of mayonnaise. After this, the salad is decorated with canned corn and pieces of salmon. Before serving, cool the dish in the refrigerator for two hours.

This delicious boiled fish salad is quite high in calories. It's great for lunch or dinner, and can also be made for a special occasion. This dish has a sweetish taste, so it is liked not only by adults, but also by children.

Vegetable salad with boiled fish

Ingredients: one bunch of green onions, one pinch of ground black pepper, juice from one lemon, three hundred and fifty grams of boiled pike perch fillet, one sweet pepper.

Preparation

This boiled fish salad is easy to prepare. To do this, finely chop green onions and add vegetable oil, add pepper, lemon juice, salt and mix. This mass is left for twenty minutes to infuse. Tomatoes are scalded with boiling water, skinned and cut into small cubes. The fillet is cut into cubes. Cut the sweet pepper into strips, place them in a frying pan, add a small amount of water and simmer under a closed lid for four minutes, adding salt. Then it is cooled and combined with all the other prepared ingredients. Lettuce leaves are placed on a large dish, then vegetables and fish are placed on them, poured with dressing and decorated with a boiled egg. The salad is placed in a cold place for thirty minutes to infuse.

This light fish salad made from boiled fish is very popular among chefs, as pike perch is considered a delicacy. This dish can be served for breakfast or as a light snack for lunch.

Salad with rice and boiled fish

Ingredients: four hundred grams of fresh frozen fish, four hundred twenty-five grams of corn, one hundred grams of rice, one onion, salad mayonnaise to taste.

Preparation

First of all, the fish is defrosted naturally, cleaned, boiled in water or steamed. Rice is boiled in salted water, washed and placed in a bowl. Then corn, chopped onions, and fish cut into pieces are added to it. Then all the ingredients, together with mayonnaise, are carefully mixed, added with salt as desired and served on the table, having previously placed it on a large dish.

This boiled fish salad has a rich taste and brings great benefits to the body. In Japan, such dishes are included in the daily diet of every resident. And they eat fish in order to be smart and beautiful, healthy and young.

Fish and seaweed salad

Ingredients: three hundred grams of fish fillet (hake or pollock), three hundred grams of seaweed, two chicken eggs, three quail eggs, one onion, three tablespoons of mayonnaise, salt and spices to taste.

Preparation

Cut the onion into half rings, place it in a bowl and pour boiling water over it. Chicken eggs are boiled and cut into cubes. The fish is boiled until tender, the bones are removed and cut into pieces. Shred the seaweed, place it in a bowl, add eggs and fish, onions, salt and spices, mayonnaise and mix well. The finished dish is decorated with boiled quail eggs and served.

Salad "Maestro"

Ingredients: one medium-sized fish (saithe, cod, hake), four eggs, one hundred grams of dried mushrooms, two onions, one carrot, half a glass of walnuts, as well as vegetable oil, mayonnaise.

Preparation

The fish and eggs are boiled, the mushrooms are pre-soaked in water, then washed and boiled. The onion is cut into half rings, the carrots are grated. Mushrooms, onions, carrots are fried in vegetable oil. Eggs and fish are chopped and placed in a salad bowl, a fried mixture of vegetables and chopped nuts are added, salted, seasoned with mayonnaise and mixed well.

Royal salad

Ingredients: two carcasses of hake, cod or haddock, three hundred grams of champignons, three carrots, three onions, vegetable oil, mayonnaise.

Preparation

The fish is boiled and finely chopped. The champignons are boiled and then fried. The onion is cut into half rings, the carrots are grated and the whole thing is sautéed in oil until golden brown. Then all the ingredients are mixed, salted and seasoned with mayonnaise. The finished salad is placed on a dish, cooled and served.