Layered salad with lightly salted salmon. Salad with red fish and apple "princess" Salad with red fish and apple in layers

Incredible combination! This salad contains a whole palette of tastes: the tenderness of potatoes, the juiciness of an apple, the piquancy of the dressing and lightly salted red fish. On the Internet, this dish was nicknamed “Kamchatsky” salad, but after trying it, you will probably write down its recipe under the name “Favorite”.

Prepared salmon salad ingredients are seasoned with either a mixture of vegetable oil and lemon juice or mayonnaise. We chose the first option to make the snack lower in calories. The taste did not suffer from this; on the contrary, it even opened up more.

Ingredients

Salmon 150 g

Apple 1 pc.

Potatoes 3 pcs.

Sunflower oil 4 tbsp. l.

Lemon juice 2 tsp.

Green onions 50 g

Preparation

1. Boil the potatoes in their skins, cool, then peel. Cut the apple in half and remove the core.
2. Cut the potatoes, apples and salmon into equal-sized cubes, but do not mix. Finely chop the green onions.
3. Mix sunflower oil with lemon juice and beat lightly with a fork.
4. Lay out the salad in layers, topping each with sauce in the following order: half potatoes and green onions, half apples, half salmon, and so on until the end.
5. Place the salad in the refrigerator for 1 hour and you’re done!

Housewives who love experiments can add a little Dijon mustard or liquid honey to the dressing.

Salmon, salmon, pink salmon, trout, coho salmon or chum salmon are ideal for these salads. Instead of lightly salted fish, you can use smoked fish: it will add unusual notes to the dishes.

foodandwine.com

Ingredients

• 1 cucumber;
• 4–5 radishes;
• 1 small bunch of dill;
• 2–3 stalks of green onions;
• 3 tablespoons olive oil;
• 2 tablespoons lemon juice;
• salt and pepper - to taste;
• 100 g spinach leaves.

Preparation

Cut the salmon into thin long strips up to 1.5 centimeters wide, and the cucumber into slices. Divide the radishes into quarters or halves; if they are very small, leave them whole. Chop the dill coarsely and the onion finely.

In a large bowl, whisk together the oil, lemon juice, dill, salt and pepper. Add spinach, fish, cucumber, radish and onion and mix well.

2. Salad with red fish, avocado and herbs

Photo: Nina Firsova / Shutterstock

Ingredients

• 1 small onion;
• 4 tablespoons olive oil;
• 3 tablespoons lemon juice;
• 2 tablespoons of water;
• 1 teaspoon mustard;
• 1 tablespoon honey;
• 1 clove of garlic;
• 1 small bunch of dill;
• 250 g of greens (you can use any mix).

Preparation

Cut the fish into medium pieces, onion and avocado into half rings.

Beat olive oil, lemon juice, water, mustard, honey, garlic and dill with a blender. The mass should be homogeneous.

Place coarsely chopped herbs, fish, onion and avocado in a deep bowl. Drizzle with dressing before serving.

homemadeandyummy.com

Ingredients

• 150 g lightly salted salmon;
• 7–8 cherry tomatoes;
• 1 bunch of dill;
• 2 cucumbers;
• ½ teaspoon salt;
• 2½ tablespoons sour cream;
• 2 teaspoons capers;
• 1 pinch of ground black pepper.

Preparation

Cut the fish into medium pieces, cherry into halves. Finely chop the dill, leaving a couple of sprigs for serving.

Divide the cucumber into long strips up to 0.5 centimeters wide. Place in a colander, sprinkle with salt and leave for 15 minutes. Then rinse under cool running water and dry with a paper towel.

For the sauce, mix sour cream and dill. Season, stir and place in a bowl. Place fish, tomatoes and capers on top. Pepper and garnish with dill.

pillsbury.com

Ingredients

• 150 g chilled or frozen salmon fillet or other red fish;
• ½ onion;
• 1 apple:
• 1 cucumber;
• 2 tablespoons sour cream;
• 2 tablespoons of mayonnaise;
• 1 tablespoon apple cider vinegar;
• ½ teaspoon sugar;
• 1 pinch of ground black pepper;
• 50 ml fat;
• 100 g of lettuce (any mix).

Preparation

If the salmon is frozen, thaw it first. Heat the oil in a frying pan and fry the fish for 3-4 minutes on each side until cooked. Cool and divide into small pieces. Chop the onion finely, the apple and cucumber into medium slices.

For dressing, whisk sour cream, mayonnaise, vinegar, mustard, sugar and pepper. Then add cream and mix again. The mass should be homogeneous.

Pour sauce over salmon, vegetables and apple. Place the lettuce on serving plates first, and then the rest of the dish with the dressing.

runningtothekitchen.com

Ingredients

• 200 g canned chickpeas;
• ½ tablespoon olive oil;
• 1 teaspoon smoked paprika;
• salt and pepper - to taste;
• 150 g canned salmon or other red fish;
• 1 cucumber;
• 3–4 sprigs of fresh or ½ teaspoon of dried dill;
• 150 g granular cottage cheese;
• 1½ tablespoons Dijon mustard;
• 1 tablespoon lemon juice.

Preparation

Drain in a colander, rinse and dry. Mix with olive oil, ½ teaspoon paprika, lightly salt and pepper. Place on a baking sheet and cook in the oven at 220°C for 12–15 minutes. Stir occasionally.

Mash the fish with a fork. Cut the cucumber into small cubes. Chop the dill. Combine these ingredients with cottage cheese, mustard, lemon juice, salt and pepper. Add cooled chickpeas and stir. Season with remaining paprika before serving.

weightwatchers.com

Ingredients

• 250 g beets;
• 200 g green beans;
• salt - to taste;
• 4 slices of whole grain or any other bread;
• 200 g lightly salted salmon or other red fish;
• 4–5 stalks of green onions;
• 125 g low-fat cottage cheese;
• 1 tablespoon olive oil;
• 2 teaspoons Dijon mustard;
• 3 teaspoons white wine vinegar;
• 200 g lettuce leaves (you can use any mix).

Preparation

Wash the beets too. Place the beans in boiling salted water for 5-7 minutes. Rinse the vegetables under running water and cool. Then cut the beets into large slices.

Divide the bread into small pieces and dry in a frying pan without oil for 1–2 minutes.

Grind the salmon. Finely chop the onion and mix with cottage cheese. For the dressing, whisk together the oil, mustard and vinegar.

Place lettuce, beans, beets and fish on a flat plate. On top - croutons and curd mass. Pour the sauce over everything and add salt before serving.

peasandcrayons.com

Ingredients

• 100 g rice;
• 200 ml vegetable broth (can be from a cube) or water;
• salt and pepper - to taste;
• 1 pinch of saffron - optional;
• ¼ teaspoon turmeric;
• 1 teaspoon garlic powder;
• 1 teaspoon onion powder;
• 6–7 cherry tomatoes;
• 100 g feta;
• 200 g chilled or frozen salmon fillet or other red fish;
• 1 pinch of paprika;
• 1 tablespoon olive oil;
• 3 tablespoons of mayonnaise;
• ½ teaspoon white wine vinegar;
• 1 pinch of mustard powder - optional;
• 100 g salad greens (any mix).

Preparation

Rice in vegetable broth with a pinch of salt, pepper, saffron, half turmeric, ½ teaspoon garlic and the same amount of onion powder.

Cut the cherry tomatoes into halves and mash the cheese with a fork.

If using frozen fish, thaw it first. Then sprinkle ¼ teaspoon each of garlic and onion powder, turmeric, paprika, salt and pepper. Fry in hot oil in a frying pan for about 2 minutes on each side. Transfer to a baking container and cook in the oven at 230°C for 5–10 minutes.

For dressing, whisk mayonnaise, vinegar, mustard, remaining garlic and onion powder.

Place lettuce on a large flat plate, top with rice, fish and cherry tomatoes. Pour over the sauce and sprinkle with feta.

notenoughcinnamon.com

Ingredients

• 4–5 large potatoes;
• 1 small bunch of dill;
• 150 g lightly salted salmon or other red fish;
• 1 onion;
• 60 ml cream with a fat content of 10–18%;
• 120 ml low-fat yogurt;
• 1 teaspoon Dijon mustard;
• salt - to taste.

Preparation

Potatoes, cool and peel. Cut into large pieces.

Finely chop the dill and leave a couple of sprigs for serving. Cut the fish into thin strips, the onion into medium pieces.

For dressing, mix cream, yogurt, mustard, lemon juice and dill.

Place fish, potatoes and onions in a salad bowl. Pour in the sauce, add salt and stir. Leave in the refrigerator for 20-30 minutes before serving.

simplyrecipes.com

Ingredients

• 200 g canned salmon or other red fish;
• ½ onion;
• 4–5 sprigs of parsley;
• 2–3 sprigs of dill;
• 2 stalks of celery;
• 150 g mayonnaise;
• 1 teaspoon mustard;
• 1 teaspoon lemon zest;
• 1 tablespoon lemon juice;
• 200 g pasta (cavatappi or any other);
• salt and pepper - to taste;
• ⅛ teaspoon Tabasco.

Preparation

Mash the fish with a fork. Finely chop the onion, herbs and celery. Mix the ingredients with mayonnaise, mustard, zest and lemon juice.

Until ready. Drain in a colander and rinse under the tap. Add warm cavatappi to salad. Salt, pepper and add Tabasco. Stir and leave in the refrigerator for 15-20 minutes before serving.

natashaskitchen.com

Ingredients

• 4 eggs;
• 4 potatoes;
• 4 beets;
• 4 carrots;
• 350 g lightly salted salmon or other red fish;
• 1 onion;
• 2–3 stalks of green onions;
• 250 ml mayonnaise.

Preparation

Hard-boiled eggs, about 10-11 minutes.

Wash the vegetables and pierce the potato skins a couple of times with a fork. Preheat oven to 190°C. Line a baking sheet with foil and place carrots and potatoes on it. Wrap the beets in foil and place them nearby. Bake for 40–60 minutes. Check periodically with a fork. Once the vegetables are soft, they are ready. Cool to room temperature, then clean.

Cut the fish into medium pieces, chop both types of onions. Grate the eggs on a fine grater.

Place the fish on the bottom of a deep salad bowl, onion and a little mayonnaise on top of it. Using a medium grater, grate the potatoes directly into the bowl. Smooth and brush with mayonnaise. Next, make the same layers of carrots and beets. Sprinkle grated eggs and green onions on top.

Leave in the refrigerator for an hour or two before serving.

Ingredients:

• Lightly salted salmon - 150-200 grams.
• Eggs - 3 pcs.
• Cheese - 100 grams.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Fresh cucumber - 2 pcs.
• Greens (onion, parsley).
• Mayonnaise.

Lightly salted salmon in salads

Layered salad with salmon is an ideal dish for a holiday table in all respects: tender, elegant, satisfying, beautiful and incredibly tasty.

That is why housewives always try to prepare something similar for any special occasion in order to please and surprise guests with another culinary masterpiece.

Salmon is excellent for holiday fish salads, as its delicate taste combines with a variety of different ingredients, and in puff pastries, this fish also serves as a decoration due to its rich hue. A layered salad can be prepared with both lightly salted and smoked salmon, the result in any case will meet or even exceed all expectations.

Layered salad with salmon is a real table decoration, as can be seen from numerous photos. The appetizer can look like a real cake or resemble a starfish, fish or any other shape, which makes the dish not only tasty, but also interesting. Serving such puff salads in portions, on separate plates or in glasses, is popular.

Very often, when preparing appetizers, the same salted salmon, cut into thin slices, is used, as well as red caviar, which ideally complements the fish in color and taste. For example, the layered salad with salmon and red caviar “Tsarsky” is very popular, the eggs in which resemble precious stones, and the taste is rich and multifaceted.

There are a lot of recipes for making puff salad with salmon. Among them you can find both simple and more complex options, which use many different products.

Such salads are made with potatoes and rice, eggs and cheese, fresh and boiled vegetables, and add fruits and herbs. And to make the finished puff salad with salmon even more tender, in addition to mayonnaise, a layer of grated butter is often added to it.

You should definitely use one of the recipes with photos and prepare a puff salad with salmon for the New Year, Birthday or any other holiday. After all, such snacks are very popular among guests. Hearty, but light, tender, tasty and even healthy puff salad with salmon will give real pleasure to even the most fastidious gourmets.

Preparation

A win-win option for any feast is a layered salad with salmon and potatoes. It can be served on a shared platter or in portions; this dish will become a real favorite of the holiday meal, and it is very simple to prepare.

1. First you need to boil the jacket potatoes and carrots, adding salt to the water (in this case you won’t have to salt the salad itself). Peel the cooled vegetables and chop them using a coarse grater.
2. Hard-boil the eggs, cool under running water, then peel and chop.
3. Cut a piece of lightly salted salmon into small cubes.
4. Cut the cucumbers into thin short strips.
5. Chop the green onions very finely with a knife.

Lay the salad in layers on a flat dish or on separate plates (for convenience, you can use a cooking pan without a bottom).

1. Place the grated potatoes in the first layer, distributing them evenly on the plate, make a mayonnaise mesh on top and sprinkle with green onions.
2. Place the fish on the onion, cover it evenly with a layer of cucumbers and again make a mayonnaise mesh.
3. The next layer is crushed eggs, they again need to be greased with mayonnaise and covered with boiled carrots. Apply a mesh of mayonnaise to the layer and sprinkle generously with grated cheese.
4. Decorate the salad with parsley sprigs on top and let it brew for 2-3 hours in the refrigerator.

Options

Very tasty, airy, bright and appetizing, similar to a birthday cake - layered salad with salmon and avocado will decorate any feast and will conquer everyone from the first bite.

1. To prepare it, you need to boil the rice, cut the salmon and avocado pulp into cubes.
2. Cover the dish with lettuce leaves or slices of dried seaweed, which is used to make rolls.
3. Divide all ingredients in half, layer rice, avocado and fish, covering each with creamy soft cheese.
4. Repeat all layers again, coat the top fish layer and sides of the salad well with cheese, sprinkle with sesame seeds, cool, garnish with herbs and serve.

The most delicious puff salmon salad can be made with the addition of red caviar. For example, one of the variations of the Tsarsky salad with cheese and olives.

1. You should hard-boil the eggs and freeze the butter in advance.
2. Chop the finished eggs with a fork and place on a flat dish, then evenly coat with garlic mayonnaise.
3. Place the next layer of grated cheese, coat with the sauce again and evenly distribute the diced lightly salted salmon fillet on top.
4. Cover the fish with a layer of grated butter (you can mix these ingredients together in advance), and then grease it again with mayonnaise.
5. Cut the olives into slices, place them on top of the fish, lightly brushing with mayonnaise sauce.
6. Cover the finished salad with red caviar and garnish with sprigs of herbs.
7. It is better for the dish to stand in the refrigerator for a couple of hours, and to prevent it from getting too windy, you can cover it with cling film.

By the way, even the seemingly ordinary Mimosa salad will become much more interesting if you add salted salmon to it instead of canned fish. There are many options and you can safely experiment with ingredients, change the design of dishes to make the feast unforgettable.