It is recommended to eat fish every day, as it positively affects the work of the cardiovascular system and not only. One of the most original ways to consume this product is to use it in salads.
For such dishes, you can take any kind of river or sea fish, fresh or frozen. And boiled eggs, vegetables, legumes, and even fruits can act as additional ingredients.
Fish salads will be indispensable during the period when you can not eat meat, for example, during fasting or following a diet.
Fish salad with egg - general principles of preparation
Get fresh fish for salad. Better if she will be alive. The smell of the fish should be pleasant. Her eyes should be transparent and clear. If you take only the loin, then check the fish for elasticity and see the color of the scales.
Fish for salad must first be cleaned, remove the skin and bones, then wash and dry. It can be boiled, steamed or fried. It is not necessary to salt the product, as the salad will be seasoned with sauce.
Boil the eggs until cooked, adding a little salt. Then fill them with cold water to make it easier to peel.
The remaining products are either crushed fresh or heat-treated.
Adjust the amount of oil, lemon juice, mustard, mayonnaise and sour cream in salads based on your personal preferences. One of the components can either be replaced or eliminated.
Fish salad with vegetables and eggs
Ingredients:
• 600 g fillet of cod or haddock;
• four potatoes;
• 3 eggs;
• two canned cucumbers;
• one medium-sized onion;
• 60 g sauce mayonnaise or sour cream;
• 35 g of tomato puree;
• salt;
• ground black pepper;
• a bunch of lettuce.
Cooking method:
1. Peel canned cucumbers from rough skin and cut into small cubes.
2. At the onion, cut off the neck and the bottom, remove the dry scales and wash. Then chop the onion into small crumbs.
3. Stir the fish fillet in a small amount of water with the addition of salt.
4. Boil potatoes without peeling, and then cool and peel.
5. Hard-boiled eggs. After boiling water, add salt.
6. Pour lettuce leaves with cool water and leave for several minutes, then rinse under running drinking water and air dry.
7. Cut the fish fillet arbitrarily. Cut potatoes and eggs into a small cube.
8. In a deep bowl, mix the fish fillet, potatoes, onions, eggs and canned cucumbers.
9. Prepare a gas station. To do this, mix mayonnaise, tomato puree, salt and pepper.
10. Season the prepared sauce with vegetables and fish and mix the salad well.
11. Put lettuce leaves on a flat serving plate and lay the salad on them with a slide.
Fish Salad with Beans and Egg
Ingredients:
• one small carcass of a mackerel;
• one bell pepper;
• bunch of green onion feathers;
• one ripe red tomato;
• 50 g canned red or white beans;
• one egg;
• 20 g of capers;
• 20 g pitted olives;
• 25 g of vegetable oil;
• 20 g of table vinegar;
• 8-10 g of table mustard;
• ground black pepper;
• salt.
Cooking method:
1. Gut the mackerel, clean and rinse. Then boil the carcass in salted water. After this, the flesh of the fish should be cleaned of bones and skin, and disassemble into small parts by hand.
2. Wash Bulgarian pepper and cleanse seeds, partitions and stalk. Dice the vegetable.
3. Wash the tomato and also cut into cubes.
4. Wash the onion feathers, cut into small rings.
5. Hard-boiled egg, peel and cut into cubes.
6. Olives can be cut in half, or can be cut into rings.
7. Prepare the dressing. To do this, mix in a bowl vinegar, vegetable oil, mustard, capers, ground pepper and salt.
8. Combine the salad ingredients (fish pulp, bell pepper, tomato, green onion, egg, olives) and season it with the sauce prepared in advance.
9. Put the salad in a portioned plate or salad bowl slide. Garnish the dish, sprinkled with white or red beans.
Fish salad with sea language and eggs
Ingredients:
• 300 g fillet of the sea language;
• 50 g butter;
• three chicken eggs;
• on a sprig of fresh herbs basil, mint and sorrel;
• mayonnaise or sour cream sauce;
• ground pepper;
• salt.
Cooking method:
1. Rinse the sea language fillet, dry, cut into cubes and fry in butter without salt.
2. Wash the eggs, cook hard boiled. Then cut into cubes.
3. Soak the basil, sorrel and mint in cold water for several minutes, rinse, dry a little and chop finely. You can grind greens in a blender to obtain gruel.
4. For dressing in mayonnaise sauce put gruel from herbs, add pepper and salt.
5. Stir fried fish fillet slices, eggs and dressing in containers.
6. Take a mold in the form of a cylinder, put it on a serving plate and fill it with salad.
7. Carefully remove the mold and decorate the salad with mint leaves and garlic croutons.
Pollock fish salad with egg and apples
Ingredients:
• 250 g pollock;
• two medium sized apples;
• one small red onion;
• two chicken eggs;
• one canned or fresh cucumber;
• a couple of spoons of mayonnaise;
• on a branch of parsley, dill and mint;
• salt;
• a teaspoon of lemon juice;
• half a teaspoon of mustard.
Cooking method:
1. Wash the carcass of the fish, clean, cook, separate the flesh from the bones. Cut the pulp into cubes.
2. Peel the apples, core, cut into small cubes and sprinkle with lemon juice.
3. At the onion, remove the neck and the bottom, cut off the dry scales. Then wash the onion, cut into small cubes.
4. Boil the eggs, peel and dice them.
5. Cut the skin of the cucumber, remove the seeds, and chop the flesh finely.
6. Soak greens of parsley, dill and mint in water for several minutes and rinse. After that, dry with a kitchen towel and finely chop.
7. For dressing, mix mayonnaise, mustard and salt.
8. Stir chopped pollock, apples, greens, eggs, cucumber, onions and dressing in a bowl.
9. Transfer everything to a salad bowl, garnish with a sprig of parsley on top. Put the salad in the cold for 30 minutes.
Fish salad with egg and nuts
Ingredients:
• 300 g haddock fillet;
• 100 g of milk;
• one egg;
• one medium apple;
• 50 g of walnuts or pecans;
• one small tomato;
• some green sorrel;
• salt;
• 20 ml of lemon juice;
• 20 ml of grapefruit juice;
• 50 g of mayonnaise;
• 50 g sour cream.
Cooking method:
1. Wash the haddock fillet, place in a pan, pour milk and water so that the fish is almost completely covered. Add salt and simmer until done. Then chop the fish finely.
2. Boil and chop the egg using a large side of the grater.
3. Peel and finely chop the apple.
4. If walnuts are used, they need to be warmed up a little in a dry pan and peeled. If pecans are selected, they can be chopped right away with a mortar.
5. Wash the tomato, cut into four parts and remove the seeds, and cut the walls into a small cube.
6. Sorrel sort, wash, grind into pulp using a blender.
7. Prepare the sauce. To do this, mix sorrel gruel, sour cream, salt, mayonnaise, lemon juice and grapefruit in a container.
8. Put a haddock layer in a flat plate, then grease with copiously prepared sauce.
9. Next put the tomatoes. Grease the sauce again.
10. The third layer is the eggs, and on top of them is a chopped apple.
11. Top grease gently with sauce and sprinkle with chopped nuts.
12. Garnish with sprigs of dill or parsley and remove the salad soak in the refrigerator.
Fish salad with egg and carrots
Ingredients:
• 300 g fillet of pink salmon or salmon;
• 40 g of rice cereal;
• one egg;
• one onion;
• three tablespoons of mayonnaise;
• 45 ml of vegetable oil;
• one small carrot;
• olive oil;
• 20 ml of lemon juice;
• ground pepper;
• salt.
Cooking method:
1. Wash the carrots, boil, cool and peel. Then cut into small cubes.
2. To sort rice groats, rinse until water is clear and cook.
3. Wash the egg, boil hard boiled, peeled and cut into small cubes.
4. At the onion, cut off the neck and the bottom, remove the dry scales, wash. After that, chop the onion into a small cube, put on a sieve and scald with boiling water. Leave on a sieve to allow excess water to glass.
5. Wash, dry, finely chop the salmon or pink salmon fillet, fry in vegetable oil until golden brown. Sprinkle with salt if necessary.
6. For dressing, mix mayonnaise, olive oil, lemon juice, salt and pepper.
7. Spread the salad in layers. The first layer is fried fish, smeared with pre-cooked dressing.
8. The next layer is boiled carrots. It is also thinly greased with dressing.
9. Next lay the onion. Also grease with dressing.
10. Put the egg in the fourth layer, then rice and grease again with the prepared dressing.
11. Garnish the salad with olives, send to the cold soak and serve an hour later.
Fish Salad with Egg - Tips and Tricks
• The ingredients of all salads can be changed at your discretion.
• Choose fish that have the least bone for salads.
• When preparing fish for salad, try not to dry it. To make it juicier, first sprinkle it with lemon juice.
• For a simplified version, canned fish can be used.
• If desired, fresh herbs can be replaced with dried herbs.
