Fish dishes occupy a special place in the human diet. And if for some fish dishes are presented only with baked fish or fried in batter, while for others it is a variety of soups, fish stews, salads and even baked goods stuffed with fish.

A special place on the home or holiday table is occupied by boiled fish salad, which simply amazes with its combination of taste and special tenderness inherent only to this type of salad. To cook delicious salad from boiled fish, it is better to choose those varieties with practically no bones - hake, salmon, pelengas. Tender meat with a not very rich taste is ideal as the main ingredient for this salad, and in combination with other ingredients, such fish will be very light and dietary. We bring to your attention a number of recipes that are similar to each other, but unique in their special components.

Salad with boiled fish and pickled onions

So, to prepare the salad you will need:

• peeled fish - 700 g
• 4-5 eggs
• 2 medium onions
• mayonnaise
• salt and pepper to taste
• vinegar
• carnation

Boil the fish, cool, remove the skin and remove the bones, and cut the meat with your hands. Boil the eggs as if for a salad, cool and cut into small cubes, or slices.

All the difficulty of this salad is given to the preparation, or rather. To do this, chop the onion thinly and pour boiling water over it. Add 2 tbsp. vinegar, 1 tbsp. salt and sugar, a little pepper, a bud of clove. Bring this mixture to a boil and immediately after that drain the water and place the onion in a colander. Select cloves from the onions and you get delicious pickled, not bitter onions.

Now you need to mix the fish, eggs and onions, season with salt, pepper and mayonnaise. Here's an easy salad recipe.

You can also add any vegetables you wish to it - cucumber, tomatoes, Bell pepper, as well as apples and even peaches. At the same time, you can add a little mustard to the salad for dressing.

Salad with boiled fish and vegetables

Ingredients needed for the salad:

• cleaned fish 200 g
• cucumber 1 piece
• lettuce leaves
• green onions
• fish broth 2.5 tbsp.
• vegetable oil 2 tbsp.
• sour cream 2 tbsp.
• radishes 2 pcs
• egg 1 piece
• salt pepper

We cut up the fish. Place the skin and bones in a saucepan and boil separately. Then pour the resulting broth over the fish fillet, add salt and pepper and cook until tender, trying not to overcook the fish - watch the temperature. As soon as it is ready, cut it into small pieces, add boiled peeled potatoes, diced cucumber, boiled egg, chopped onion and lettuce. Season with sour cream and garnish with radishes.

Boiled carp salad

Ingredients:

• carp loin 400 g
• radish
• lettuce
• Green pepper
• ground black pepper 20 g
• eggs 5 pieces
• red wine 750 ml
• sour cream

Boil the eggs, cut them into slices, radishes and green peppers. Separately, cook the carp in salted water and marinate in a mixture of wine and black pepper. After 40 minutes, let the marinade drain. Place diced carp and eggs with radishes and pepper on lettuce leaves. The dish is incredibly impressive and looks beautiful on any table.

Salad with boiled fish and mushrooms

Ingredients:

• fish fillet 200 g
• rice 200 g
• mayonnaise or sour cream 100 g
• 2 apples
• 2 eggs
• pickled mushrooms 100 g
• lettuce leaves 100 g
• herbs and salt to taste

Boil eggs and rice separately. Cut apples, eggs, mushrooms into cubes. Mix with rice and chopped fish. We place our dish on lettuce leaves, pour mayonnaise on it and decorate with herbs, leftover eggs, mushrooms or apples.

Cheese salad with boiled fish

The following components are required:

• fish fillet 300 g
• hard cheese 50 g
• carrots 2 pcs
• mayonnaise or sour cream 200 g
• garlic, black pepper, herbs and salt - to taste

Boil the fish we have chosen. Grate cheese, carrots, chop garlic and fresh herbs. Very carefully, so that the ingredients are visible, mix all the ingredients and place them on a plate in a heap. Sprinkle with spices and fill with mayonnaise. Guests themselves will mix the dish with the dressing when eating. And for the main presentation, it will look more advantageous in this form.

Boiled cod salad

We will need:

• cod 250 g
• 5 potatoes
• 2 cucumbers
• horseradish 100 g
• 100 g mayonnaise or sour cream
• vinegar 7% 2 teaspoons
• green onions and parsley

Boil cod and potatoes separately. Cut them and cucumbers into equal slices or pieces. Prepare the sauce by mixing mayonnaise, horseradish and vinegar. Let's add some salt. Soak the main ingredients in the sauce and decorate at your discretion with green onions and parsley.

Be sure to prepare fish heh according to this recipe:

There are, of course, many more variations that you can please your family with. Dare, try and you will succeed!

Fish today is a valuable product on every person’s menu. It brings great benefits to the body, as it contains a large number of useful substances and elements, so it is recommended to use 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 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. Sea kale chop, put 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 fish average size(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.

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 onion 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 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 musselsYou 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 fishDivide 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 Salad from smoked fishWe 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. Delicious delicious salads with fish you can cook from boiled, smoked, salted and even canned product festive table. It is only important to choose the right fish for the dishes under discussion - tasty, without the smell of mud and small bones.

Salad with red fish and avocado

Ingredients:

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

Preparation:

1. Peel the fish, remove any bones found and cut the rest into medium cubes.
2. Peel the avocado and remove the pit. Chop the remaining part coarsely.
3. Roughly chop the peeled boiled potatoes finely.
4. Mix all prepared ingredients in a common bowl and add 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 with caviar and chopped green onions.

From boiled fish

Ingredients for a third kilo of cod:

Onion head;
4 – 5 pcs. pickled cucumbers;
1 tbsp. peas;
100 g salty cheese;
3 “hard” eggs;
a pinch of salt and pepper;
oil.

Algorithm of actions:

1. Boil 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. Place the prepared vegetable on a paper towel.
3. Distribute the boiled cod over the bottom of the salad container.
4. Top with fried onions without excess oil, medium cubes of boiled eggs, small pieces of pickled cucumbers and canned peas without brine.
5. Coat each layer with mayonnaise mixed with salt and pepper. The appetizer is topped with grated cheese.
The resulting boiled fish salad should be well cooled before taking the sample.

"Mimosa" from canned saury

Ingredients:

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

Cooking algorithm:

1. Cool the boiled root vegetables and process them with a medium-mesh grater.
2. Grind the cooled boiled eggs in the same way. But first they need to be divided into components.

The whites and yolks of eggs for Mimosa are rubbed separately.

3. Small pieces of onion are sprinkled with salt, sugar and vinegar. A small amount of boiling water is added to the mixture. In this form, the onion cubes are left for a quarter of an hour, and then squeezed out of the liquid.
4. The fish should be removed from the bones, and the remaining pulp should be mashed with a fork and placed in a salad bowl. Scatter the whites on top.
5. Next you need to distribute: grated carrots, squeezed onions, potatoes, yolks.
6. Add salt and sauce to the layers to taste.
Serve the prepared canned fish salad immediately. If you have time, you can let it sit for about half an hour.

Salad with hot smoked fish

In advance, prepare the following food set for 200 grams of hot smoked fish:

The same amount of potatoes;
4 – 5 pcs. pickled cucumbers;
onion (shallot);
3 tbsp. l. low-fat mayonnaise;
1 tbsp. l. lime juice;
fresh dill;
salt.

Algorithm of actions:

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

The vegetable should not be very crumbly. It needs to be easy to cut and hold its shape well.

Cut the potatoes into cubes.
2. Cut the selected hot smoked fish into pieces of approximately the same size. Any one will do, depending on the taste of the cook.
3. Chop the shallots, gherkins and dill very finely.
4. Mix everything in a common bowl.
Season the 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.

Preparation:

1. Boil or bake all root vegetables in the oven until soft. Grind the cooled components coarsely.
2. Cut the onion and already cold eggs into small cubes.
3. Clean the fish from everything unnecessary - head, tail, skin, fins, bones. Cut the remaining soft part into medium pieces.
4. Place the salad in the given sequence: fish – potatoes – onions – carrots – eggs – beets.
5. The layers are salted and coated with olive mayonnaise. There should not be too much sauce in the salad.
The finished fish, coated with vegetables and eggs, is cooled and only then served in a beautiful transparent container.

With tuna and Chinese cabbage

Ingredients:

200 – 250 g tuna per own juice;
1.5 tbsp. canned sweet corn kernels;
half a head of Chinese cabbage;
salt;
half a red onion;
2 fresh cucumbers;
2/3 tbsp. unsweetened low-fat yogurt;
1 teaspoon mustard;
2 dessert spoons of lime juice;
a small pinch of sugar.

Preparation:

1. Coarsely chop the Chinese cabbage. Chop the cucumber and its skin into large pieces. Finely chop the onion.
2. Grind the tuna with a fork.
3. Mix the products. Add corn to them.
4. For the sauce, chop the garlic, grind with sugar and salt. Pour lime juice into it and add natural yogurt.
Divide the salad into bowls and top each serving with garlic sauce.

Fish salad from Jewish cuisine

Ingredients:

200 g boiled white boneless fish;
4 boiled quail eggs;
2 lettuce leaves;
5 – 6 pcs. pitted olives;
100 g boiled asparagus;
2 ripe tomatoes;
1 dessert spoon of butter walnut;
salt, bay leaf.

Preparation:

1. It is best to use fresh river fish for salad. It needs to be boiled together with bay leaf in salted water, cool the finished product, remove the pulp from the bones and cut it into neat pieces.
2. Quail eggs cut into halves, and tomatoes into large slices.
3. Mix the products in a deep plate, add pieces of olives and lettuce leaves torn by hand.
4. Add cooked asparagus.
Salt the salad and season with walnut oil. Serve chilled.

Snack “Fox coat”

Ingredients:

200 g fresh herring;
2 boiled potatoes;
150 – 200 g mushrooms;
half an onion;
mayonnaise sauce;
salt;
oil;
1 large carrot;
2 boiled eggs.

Preparation:

1. Fry small pieces of mushrooms with onions in oil. Cool the finished roast.
2. Peel the raw carrots, grate and place the vegetable shavings in a frying pan with a little water. Simmer until soft.
3. Place pieces of fresh herring fillet as the first layer of treats.
4. Distribute grated potatoes with mayonnaise sauce and salt on top.
5. Next, arrange: conveniently chopped eggs (diced/grated), fried mushrooms and carrot shavings.
The layers should be added to taste and brushed with sauce. Leave only carrots without mayonnaise.

Cooking from sprats

Ingredients:

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

Preparation:

1. Drain all the oil from the jar of fish into a separate bowl. Remove the tails from the sprats themselves and divide them in half.
2. Remove small bones that can crunch unpleasantly in a ready-made treat. Cut the remaining fish parts into medium pieces.
3. Cut the crusts off the Borodino bread and chop it into cubes. Bake in the oven on a baking sheet, after sprinkling with oil, for a quarter of an hour.
4. Pour the drained fish oil over the finished crackers and leave to soak for 5 minutes.
5. Place corn kernels and beans without liquid in a salad bowl. Transfer the fish to them.
6. Add mashed garlic with shredded cheese, sprinkle everything with salt and herbs.
7. Season the appetizer with mayonnaise sauce.
Serve the salad with aromatic croutons from Borodino bread.

Lenten salad with fish

Ingredients:

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

Preparation:

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

Heh from fish

Ingredients:

A kilo of fresh red fish;
2 – 3 white onions;
4 – 6 teeth. garlic;
soy sauce;
ground red pepper;
3 dessert spoons of vinegar essence;
green cilantro;
salt.

Preparation:

1. Clean fresh red fish fillet from the spine and skin. Remove the seeds from it.
2. Cut the rest of the fish into small strips. The size of each should be approximately 3 by 1 cm.
3. Pour the chopped fish fillet into a container with a tight-fitting lid and pour in the specified amount of acetic acid.

Using this component allows you to cook fish quickly. If you take regular table vinegar, you will need to leave it overnight.

4. Close the fish in acid tightly with a lid and leave for 35 - 45 minutes. During the process, stir the snack several times.
5. Peel the onion and cut into rings. Mix with chopped cilantro, red pepper and small pieces of garlic.
6. When the fish turns light (you need to check the pieces inside as well), add the ingredients from the previous step to it. Fill everything with a small amount soy sauce and add salt if desired.
Leave the heh salad to soak thoroughly in the cool place for about another hour.

Caesar with red fish

Ingredients:

400 g fresh red fish;
100 – 150 g lettuce;
2 handfuls of white crackers;
50 g chopped Parmesan;
2 yolks;
10 pieces. cherry;
1 teaspoon Dijon mustard;
½ lemon;
olive oil, salt, pepper, granulated garlic.

Preparation:

1. If the fish is salted, then it will be enough to remove it from the skin and cut it 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 cubes of wheat bread until golden brown in a small amount of oil.
3. Tear the lettuce leaves with your hands.
4. Squeeze the juice from half a lemon, mix it with the yolks, granulated garlic, pepper, salt and mustard. Beat. Dilute the sauce to the desired consistency olive oil.
5. Place pieces of lettuce leaves on a plate. Place cherry halves and pieces of prepared fish on top.
6. Add cheese and crackers.
Season the salad with red fish with the resulting mustard-butter sauce and sprinkle with chopped Parmesan.

Fish salad “Sauvignon”

Ingredients:

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

Preparation:

1. For this salad you need to choose white fish with a minimum number of seeds. It should be peeled and all excess, cut into small pieces.
2. Pour white wine into a small saucepan and cook the fish pieces in it 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. Add salt and pepper to everything.
Season the resulting unusual salad with a mixture of oil, citrus juice and wine vinegar. Last to post already on ready dish pieces of pitted olives.

Festive appetizer with caviar

Ingredients:

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

Preparation:

1. Cook rice until soft. The main thing is not to let the cereal boil, it should not turn into porridge.
2. Cool the eggs, peel and cut into small pieces.
3. Peel the sweet onion and chop it very finely.

Ingredients:

800 – 850 g milk salmon fish;
2 pcs. boiled potatoes;
2 pickled cucumbers;
2 medium carrots;
2 onions;
mayonnaise sauce;
oil;
parsley and dill.

Preparation:

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

It is important to note that cooking is the most gentle heat treatment. After such culinary processing, most of the vitamins and microelements are preserved, and the fish is not saturated with excess fats and carcinogens as when frying or smoking.

So in boiled fish, all the most useful things are preserved, and in a salad, fish becomes an invaluable ingredient.

The Japanese, who include fish in their daily diet, have this saying: “If you want to be young, beautiful, smart and always healthy, eat fish.” Of course, it will be difficult for us to eat raw fish, but I’ll boil it with pleasure. Therefore, make salads with boiled fish and live long and stock up on vitamins! There are hundreds of recipes for vitamin salads made from boiled fish. Here are some of them.

Boiled cod salad – “Poseidon”

Ingredients:

• cod – 750 g
• chicken egg – 5 pcs.
• onions – 2 pcs.
• olive mayonnaise
• table vinegar - 2 tbsp. spoons
• granulated sugar – 1 teaspoon. spoon
• ground black pepper
• cloves (seasoning)
• parsley

Boil the cod (see what other cod salad you can prepare). Remove from boiling water and cool. Then disassemble: remove the skin and remove all the bones (it is very important to remove all the bones, otherwise you can damage the oral cavity and gums).

Grind the meat into small pieces by hand. Chicken eggs hard boil. Cool. Then finely chop 4 eggs, leaving the fifth to decorate the salad. Chop the onion, put it in a deep plate and pour boiling water over it to soften it a little. Add table vinegar, a couple of pinches of salt and granulated sugar to the onion.

You can also add some spices: ground pepper, cloves. Pour this mixture into a saucepan and bring to a boil. After boiling, drain in a colander and remove the clove stars. Combine cod, chopped eggs and pickled onions.

Season with olive mayonnaise. Season with salt and pepper as desired. To stir thoroughly. Garnish with fresh herbs. You can use an unused egg for decoration.

Potato salad from boiled salmon – “River King”

Ingredients:

• boiled salmon (salmon) – 270 g
• potatoes – 150 g
• pickled cucumbers – 100 g
• apples (sour) – 100 g
• green salad – 40 g
• fresh tomatoes – 100 g
• Provencal mayonnaise – 150 g
• pitted olives – 50 g
• red caviar – 30 g
• shrimp – 200 g
• dill
• ground white pepper

Boil salmon (salmon salad recipes) in lightly salted water until fully cooked. Remove the skin and remove the seeds. Grind. Boil the potatoes in their skins, then peel them.

Cut tomatoes and apples into small slices. Grind the potatoes in the same way. Tear the green salad leaves into several pieces with your hands. Combine all ingredients. Add Provencal mayonnaise. Add salt and spices to taste.

Mix well. Place the salad mixture in a heap in a salad bowl. To decorate the salad, use boiled shrimp, red caviar, and dill sprigs.

Salad with boiled fish and vegetables – “Vegetable Joy”

Ingredients:

• boiled fish (mackerel, saury, but not hake) – 270 g
• carrots – 1 pc.
• potatoes – 2 pcs.
• onion – 1 pc.
• ground white pepper
• green onion – 1 bunch
• pickled cucumbers – 1 pc.
• green peas – 5 tbsp. spoons
• chicken egg – 2 pcs.
• Provencal mayonnaise – 200 g

Boil and cut the fish. Cut into small pieces. Boil potatoes and carrots. Then cut the boiled vegetables and onions into cubes. Chop the pepper into strips.

Finely chop the green onions and hard-boiled eggs. Combine all the components of the future salad in a spacious salad bowl and mix, adding Provencal mayonnaise.

You can add to taste green peas, the main thing is not to overdo it, otherwise the salad will turn out dry. Mix the salad dynamically. Garnish the prepared salad with slices of boiled carrots, peas and green onions.

Salad with boiled horse mackerel and mushrooms – “Taste of the Forest”

Ingredients:

• boiled horse mackerel fillet – 225 g
• long grain rice – 225 g
• olive mayonnaise – 100 g
• sweet and sour apples – 2 pcs.
• chicken eggs – 2 pcs.
• pickled porcini mushrooms – 100 g
• green salad – 70 g
• dill
• parsley cilantro

Take boiled horse mackerel fillet (you can also use another bony fish) and cut into small pieces. Peel fresh apples, remove seeds, cut into small cubes. Boil the eggs hard and chop finely. Boil long grain rice.

Chop the marinated porcini mushrooms as desired. Combine all ingredients and season with mayonnaise. Place the mixture in a salad bowl carefully lined with green lettuce leaves. Garnish the salad with parsley, cilantro or dill. You can get creative and lay out a whole pattern on the surface of the salad using apple slices, chopped yolks and pieces of mushrooms.

Salad with boiled fish and red beans – “Leningrad”

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

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.

Boiled pollock salad with horseradish – “Udmurt”

Ingredients:

• pollock – 2 pcs.
• potatoes -5 pcs.
• pickled cucumbers – 3 pcs.
• grated horseradish - 3 tbsp. spoons
• olive mayonnaise
• table vinegar - 1 tbsp. spoon
• dill
• parsley

Boil the pollock, cut it, removing all the bones and skin. Then cut into cubes. Boiled potatoes will be chopped similarly.

Peel the pickled cucumbers and cut into thin slices. Combine all ingredients, add mayonnaise and horseradish. Season with salt and vinegar. Mix. Garnish with slices of pickled cucumbers and sprigs of dill.

Salad of boiled cod and rice – “Pantikapaeus”

Ingredients:

• fresh cod fillet – 200 g
• rice – 0.5 cups
• butter – 1 tbsp. spoon
• olive mayonnaise – 2 tbsp. spoons
• Bay leaf
• parsley
• ground black pepper

Boil the fillet with salt and various spices, cool and cut into cubes. Boil the rice in salted water as well. Combine all ingredients. Season with mayonnaise and butter. Mix. Place in a salad bowl and garnish with fresh parsley.