Vinaigrette with red fish. Vinaigrette with salted fish Salad vinaigrette recipe with fish

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1. Boil the beets in a saucepan with salted water (we will need 2 pieces) until tender. It should be cooked after boiling for about 1.5-2 hours. Then cool and cut into small cubes. Add 3 tbsp. l. sunflower oil and mix well. This is necessary so that the beets, when mixed with the rest of the ingredients, do not color other products, in particular potatoes and carrots, in their burgundy color.
2. Boil vegetables separately - carrots and potatoes. We need 2 carrots and 3 potatoes. Cook vegetables for about 20-30 minutes after boiling. Then cool and also cut into small cubes.
3. Peel the onion and cut into thin half rings.
4. Now the onion needs to be marinated. To do this, prepare the marinade - we combine water with vinegar and sugar in a small container. We wait until all the sugar has dissolved, after which we send the prepared onion to the marinade. We leave to marinate while we prepare the salad, stirring the onion several times so that it is completely marinated.
5. Pickled (or pickled) cucumbers cut into cubes.
6. We also cut the salmon into small cubes.
7. Take a large bowl and mix all the prepared ingredients (beets, carrots, potatoes, salmon and cucumbers).
8. Next, we throw the pickled onion onto a small sieve, let all the water drain. We do not pour out the marinade. We'll still need it. Chop the onion a little and send it to a bowl with vinaigrette. For decoration, you can leave a few onion half rings.
9. Next, prepare the dressing for the vinaigrette. To do this, mix the remaining sunflower oil (3 tablespoons), mustard and 1-2 tablespoons in a bowl. l. onion marinade. Whisk well with a whisk or fork.
10. Dress the salad and mix well.
11. Before serving, decorate the vinaigrette with a slice of lemon, onion rings and dill and parsley.

Bon Appetit!

How many wonderful recipes for vinaigrette with fish are there! You can cook different salads every day and not repeat with the ingredients. Do not think that if we are talking about fish vinaigrette, then this means that only hake, notothenia or sea bass can be used, and only in boiled form. Not at all.

It turns out very tasty vinaigrette with fried flounder. Just do not forget to add marinated cabbage to the salad, and then your dish will turn out tasty, healthy, and original.

Try making a vinaigrette with spicy salted capelin. To do this, you need to mix all the vegetable components, and put the capelin, peeled from the bones, on top of the salad and sprinkle with finely chopped green onions. Some housewives use salted herring, anchovy, sprat, herring to make vinaigrette with fish. The main thing is that the fish is not too salty, then the taste of the salad will be more delicate. If you bought strong salted herring, do not be upset, butcher it as usual and dip it in milk for two to three hours. Vinaigrette with such a herring will turn out very tasty!

In order for the vinaigrette to come out more saturated in taste, and vegetables - potatoes, beets, carrots - to lose a smaller part of their nutrients, they should not be boiled, but baked. You can do this in a conventional oven or in the microwave. Wash the vegetables and, without removing the peel from them, place them on a wire rack in the oven. Check readiness with a wooden skewer. Medium-sized potatoes will be ready in 30-40 minutes, the same amount of time it takes to bake carrots, but beets “come” longer. If you want to cook vegetables for a vinaigrette in the microwave, put them in a regular plastic bag.

Vinaigrettes with fish are best seasoned with homemade, do-it-yourself sauce. Moreover, its preparation does not require special rare ingredients. Mix vegetable oil (ideally olive) with lemon or lime juice, add a mixture of peppers, soy sauce will “fit” well into the composition. Drizzle the vinaigrette just before serving. By the way, if you want colored vegetables - carrots and beets - not to color the rest of the salad, they need to be seasoned separately. Chop the beets and carrots, put them in different containers and pour over with vegetable oil. Then the vinaigrette will look more attractive.

Some housewives do not chop boiled vegetables for making vinaigrette with fish, but rub them on a coarse grater. If in this case you use not homemade sauce based on oil and lemon juice, but ordinary mayonnaise for dressing, then the vinaigrette imperceptibly begins to transform into its other hypostasis - herring under a fur coat.

Wet vinaigrette

Ingredients:

• 300 g of wetness,
• 2-3 potato tubers,
• 2 carrots
• 2 pickles,
• 1 small beetroot
• 1/2 can of mayonnaise
• 1 bay leaf,
• 4-5 black peppercorns
• salt to taste.

Cooking:

• Wet wash, gut, peel, boil in a small amount of salted water with the addition of bay leaf and pepper. Then drain the broth, cool the fish and cut it, separating the flesh from the bones, leave a few pieces to decorate the finished dish.
• Peel the cucumbers and cut into thin strips or small cubes, setting aside a portion for decoration. Mix everything, salt, season with mayonnaise.
• Before serving, decorate the finished vinaigrette with cucumber strips and pieces of fish.

Smoked fish vinaigrette

Ingredients:

• 1 medium sized smoked fish
• 2 beets,
• 1 carrot
• 1 onion
• 1 pickled cucumber
• 2-3 potato tubers,
• 50 g sauerkraut,
• 1 can of mayonnaise
• 1 teaspoon sugar
• green onion,
• parsley and dill,
• sugar, pepper and salt to taste.

Cooking:

• Gut the fish, remove the tail and head, remove the skin, separate the flesh from the bones and cut into small pieces.
• Wash the potatoes, boil in their skins, cool, peel and cut into cubes.
• Wash the beets, boil, cool, peel and grate on a coarse grater.
• Wash the carrots, boil, cool, peel and cut into small cubes or strips.
• Cucumber cut into thin strips.
• Peel, wash and finely chop the onion.
• Mix everything, salt, pepper, add sugar and season with mayonnaise.
• Before serving, sprinkle the finished vinaigrette with finely chopped green onions, garnish with sprigs of parsley and dill.

Vinaigrette of sardines

Ingredients:

• 3 fresh sardines,
• 2 bulbs
• 3 tubers of potatoes,
• 1-2 carrots
• 1-2 pickles,
• 1 beet
• 2 tablespoons sauerkraut,
• 4 tablespoons of vegetable oil,
• 2 tablespoons of 3% vinegar,
• parsley and dill,
• salt to taste.

Cooking:

• Wash the fish, gut it, remove the tail and head, peel, boil in salted water, cool, separate the flesh from the bones and cut into small pieces.
• Peel the onion, wash, cut into rings and put in vinegar for 30 minutes.
• Wash the potatoes, boil in their skins, cool, peel and cut into cubes.
• Wash the beets, boil, cool, peel and grate on a coarse grater.
• Wash the carrots, boil, cool, peel and cut into small cubes or strips.
• Cucumbers cut into thin strips or circles.
• Rinse the cabbage lightly, put it in a colander.
• Mix everything, salt, season with vegetable oil.
• Sprinkle the finished vinaigrette with finely chopped parsley and dill before serving.

Hake vinaigrette

Ingredients:

• 300 g hake fillet,
• 2 tubers of potatoes,
• 1 beet
• 1 small carrot
• 1 pickled cucumber
• 1 parsley root
• 1/2 can of mayonnaise
• 1-2 bay leaves,
• dill greens,
• 5 black peppercorns and salt to taste.

Cooking:

• Boil the hake fillet in a small amount of salted water, adding bay leaf, pepper, peeled and chopped parsley root.
• Remove the finished fillet from the broth, cool and cut into small pieces.
• Wash the potatoes, boil in their skins, cool, peel and cut into cubes.
• Wash the beets, boil, cool, peel and grate on a coarse grater.
• Wash the carrots, boil, cool, peel and cut into small cubes or grate on a coarse grater.
• Cucumber cut into thin strips or small cubes.
• Mix everything, salt, season with mayonnaise.

Salted herring vinaigrette

Ingredients:

• 1 medium salted herring
• 5-6 potato tubers,
• 1 carrot
• 1 small beetroot
• 2 pickles,
• 2 eggs,
• 4 tablespoons of vegetable oil or mayonnaise,
• dill greens, salt to taste.

Cooking:

• Soak herring in cold boiled water for 5-6 hours. Then gut, remove the tail and head, remove the skin and cut into small pieces.
• Wash the potatoes, boil in their skins, cool, peel and cut into cubes.
• Peel cucumbers, cut into thin strips or small cubes.
• Hard boil eggs, cool, peel and finely chop.
• Mix everything, salt, season with vegetable oil or mayonnaise.
• Sprinkle the finished vinaigrette with finely chopped dill before serving.

Herring Vinaigrette with Tomato Paste Sauce

Ingredients:

• 2 fresh herrings
• 2 tubers of potatoes,
• 1 beet
• 1 pickled cucumber
• 1 tomato
• 1 carrot
• 2 tablespoons canned green peas
• 2 tablespoons of mayonnaise,
• 2 tablespoons sour cream
• 1 tablespoon of tomato paste,
• green onions, parsley,
• pepper and salt to taste.

Cooking:

• Wash the fish, gut it, remove the tail and head, remove the skin, boil in salted water, cool, separate the flesh from the bones and cut into small pieces.
• Wash the potatoes, boil in their skins, cool, peel and cut into cubes.
• Wash the beets, boil, cool, peel and cut into small cubes or grate on a coarse grater.
• Wash the carrots, boil, cool, peel and cut into strips or grate on a coarse grater.
• Wash the tomato and cut into small slices. Cucumber cut into thin strips or cubes.
• Mix everything, salt, pepper, add canned green peas.
• To prepare the dressing, add mayonnaise, tomato paste to sour cream and mix thoroughly. Season the vinaigrette with the resulting sauce.
• Sprinkle the finished vinaigrette with finely chopped parsley before serving.

Vinaigrette with salted fish

100 g lightly salted salmon, 2 boiled potatoes, 1 boiled beetroot, 1 boiled carrot, 20 g leek, 3-4 gherkins, olive oil, salt, a mixture of peppers - to taste.

1. Cut fish, potatoes, carrots and beets into small cubes, leeks into thin rings, gherkins into slices.

2. Combine the prepared products, salt and pepper to taste, season with olive oil, mix gently and serve.

From the book Kitchen. Collection of culinary recipes author Recipe collection

SALT FISH VINAIGRETE 1 beetroot, 2 potatoes, 1 pickled cucumber, 1 sour apple, 1-2 hard-boiled eggs, 100 g salted fish fillets, 1/2 cup salted or pickled mushrooms. Dressing: 1/2 cup sour cream, salt, sugar, table mustard, ground black pepper. Boiled beets,

From the book Soups author Ananiev Alexey Ananievich

10. Sauerkraut soup with salted fish Hamsa, sprat, herring or tyulka 50, other products, with the exception of head, are the same as for cabbage soup with head (9). Rinse the sprat, anchovy, herring or sprat, remove the admixture of other small fish, then separate the heads and

From the book A Million Salads and Appetizers author Nikolaev Yu. N.

29. Borsch with salted fish Hamsa, sprat, herring or sprat 50, beets 80, fresh cabbage 80, carrots 20, parsley, celery 10, onion 20, tomato puree 20, sugar 5, sour cream 10, fat 10, vinegar 3% -ny 8, greens 2. Cook borsch according to one of the described methods (17) in fish broth. salted anchovy,

From the book All about homemade bread. The best home baking recipes author Babkova Olga Viktorovna

46. ​​Pickle with salted fish Sprat, anchovy, Baltic herring or sprat 50, other products are the same as for the pickle chosen for cooking, except for meat products. Process, prepare and cook salted sprat, anchovy and other fish in the same way as described above (10).

From the book Aspic and other fish dishes author Cooking Author unknown -

Salted herring vinaigrette Ingredients: 1 medium-sized salted herring, 5-6 potato tubers, 1 carrot, 1 small beetroot, 2 pickled cucumbers, 2 eggs, 4 tablespoons of vegetable oil or mayonnaise, dill, salt to taste. Soak herring in cold boiled

From the book Nutrition for Diabetes author Kozhemyakin R. N.

Croutons with salted fish and rice Ingredients 200 g wheat bread, 300 g salted fish, 1/4 cup rice, 1 onion, vegetable oil, ground black pepper, salt to taste. Cooking method1. Clean the fish from small bones, soak, cut into pieces, then

From the book Cooking in pots author Kozhemyakin R. N.

Sandwiches with salted fish 400 g of bread, 300 g of small salted fish, 100 g of butter, juice of 1/2 lemon, 5-6 olives, milk. Soak salted fish in milk for 1-2 hours. Separate the pulp. Finely chop the fillet of one fish and mix with whipped butter and juice

From the book Cooking salads author Kozhemyakin R. N.

From the book Cooking for Health. We eat without harmful fats author Recipe collection

Pickle with salted fish Components Sprat - 100 g Hamsa - 100 g Baltic herring - 100 g Fish broth - 1.5 l Potatoes - 2 pcs. Carrot - 1 pc. Parsley root - 1 pc. Onion - 1 pc. Pickled cucumbers - 2-3 pcs. Vegetable oil - 4 tablespoons Breadcrumbs - 2 tablespoons

From the book Chinese, Japanese, Thai cuisine author Perepelkina N. A.

Pickle with salted fish Components Sprat - 100 g Hamsa - 100 g Baltic herring - 100 g Potatoes - 4-5 Carrot - 1 pc. Parsley root - 1 pc. Onion - 1 pc. Pickled cucumbers - 2 pcs. Vegetable oil - 4 tablespoons Breadcrumbs - 2 tablespoons Fish broth - 1.5

From the book Big Encyclopedia of Canning author Semikova Nadezhda Alexandrovna

Salads with salted fish Option 1 Lightly salted trout - 400 g Fresh cucumbers - 2 pcs. Potatoes - 2-3 pcs. Parsley - 1 bunch Mint greens - 1 small bunch Lemon - 0.5 pcs. Salt - to taste Sour cream - 3-4 tablespoons Cut trout into long slices. Peel potatoes and

From the book Multicooker. Dishes for every taste author Kalugina L. A.

Vinaigrette with salted herring, pickled beets and apples? Ingredients 2 salted herring, 1-2 cups pickled beets, 2 apples, 1 onion, 1 boiled carrot, 1/2 cup low-fat sour cream.? cooking method Cut the fish into fillets without skin and bones and cut into

From the author's book

Vinaigrette with salted herring? Ingredients 2 salted herring, 2-3 boiled potatoes, 1 carrot, 1 pickle, 1-2 beets, 1 onion, 1/2 cup salad dressing, 1-2 tbsp. tablespoons finely chopped greens preparation method 1. Cut the fish into fillets without skin and bones and

From the author's book

Balls with salted fish PRODUCTS 1 glass of roasted herring pulp and ground pork 1 tbsp. spoon of finely chopped green onions and cilantro 1 teaspoon of ground pepper vegetable oil PREPARATION Mix all of the above products, except for vegetable oil.

From the author's book

Pickle with salted fish Bread prepared small salted fish in breadcrumbs and fry in vegetable oil. Next, pickle is cooked on fish broth, as indicated above. When serving, put fried fish. Sprat, anchovy, herring or sprat 150 g, other products,

From the author's book

Pickle with salted fish Parsley and parsnip roots - 70 g each Onion - 1 pc. Carrot - 1 pc. Pickled cucumbers - 2 pcs. Vegetable oil - 0.25 cup Fish