What can be done with salted fish. Grilled red fish with nuts

An appetizer is not necessarily what, according to some, it is customary to seize a drink. Appetizers are dishes that are more or less spicy or salty and are usually served before hot meals for lunch or dinner.

Snacks can be sandwiches, salads, vinaigrettes, pates, aspic dishes, jellies, fish, boiled meat, Domestic bird. All this can be served with various sauces and seasonings. All kinds of pickles and marinades are also appetizers.

For making cold fish snacks use boiled, fried, salted fish and various. And today we will consider recipes for preparing snack dishes from salted and smoked fish.

Salty fish High Quality is obtained only from those types of fish that are able to "ripen" (herring, halibut, notothenia, mackerel, mackerel, chinook salmon, chum salmon, pink salmon). The salting of fish is used to preserve it and give it a special flavor bouquet (this is especially true salmon fish).

According to the degree of salinity, fish are divided into 3 groups: slightly salted(6-10% salt), medium salted(10-14%) and strongly salted(over 14%). In 3-5-kilogram jars, only lightly salted fatty herring, mackerel and horse mackerel are produced, they are consumed without soaking. The shelf life of such fish at a temperature of minus 2 degrees is no more than 15 days, in the absence of cold - no more than 3-5 days.

We have already talked with you about the fact that you can salt the fish at home, it's not difficult. And if everything is done correctly, the fish turns out tasty and tender. Today I bring you a few more recipes. homemade salting fish. Such a fish in itself is a wonderful snack.

Mackerel lightly salted

Required: 500 g fresh frozen mackerel, 1 Bay leaf, 3-4 black peppercorns, 1 teaspoon of sugar, 1 tbsp. a spoonful of salt.

Gut the mackerel, rinse, separate from the bones and head, dry with a napkin and cut into large slices, put in a bowl, salt, pepper, sprinkle with sugar and add a bay leaf. Refrigerate for 1 day (do not rinse). Serve on the table, beautifully laid on a herring.

Salted pink salmon

Required: 1 kg of pink salmon, 1 teaspoon of lemon juice, 1 tbsp. spoonful of sugar, 1 tbsp. salt spoon, black ground pepper, parsley.

Gut the fish, separate from the head, rinse, dry with a napkin.
Mix salt with sugar. Divide this mixture into two parts, rub one part inside the fish, and the other outside, pepper, sprinkle with lemon juice. Place in a saucepan and refrigerate on the lowest shelf for three days, turn over in brine once a day (do not rinse). cut neatly cooked fish into thin slices, beautifully laid on a dish, garnished with sprigs of parsley.

Trout or salted salmon

Herring with fried onions

100 g herring, 40 g onion, 15 g sunflower oil and tomato puree, a pinch of sugar, pepper to taste.

Remove skin from herring. Strongly salted herring soak in water or milk for 2-3 hours, then free from the bone. Fillet cut in small pieces and put on a dish, giving the appearance of a whole herring. onion cut thin slices, fry in vegetable oil, add tomato puree and continue frying until the tomato puree has evaporated to ½ of the original volume. After that, add sugar and pepper, cool and put the prepared mass on the herring.

Salted fish with potatoes

Per serving you will need: 55-60 g of salted fish (sprat, anchovy, herring or sprat will do), 150 g of potatoes, 10 g of onions, eggs, green onions, vegetable oil (or 25 g mustard dressing), parsley.

Sorted and washed small fish or put chopped herring on a plate, put boiled potatoes on the side of the fish and pour over it with onions fried in vegetable oil. Sprinkle all this with hard-boiled chopped egg, parsley or green onion. Boiled potatoes can be cut into small slices, and when serving, pour over mustard dressing.

Snack from sturgeon or whitefish balyk

Per serving requires: 75 g balyk, 1/6 lemon, greens.

Peel the balyk and cut obliquely so that the pieces are wide, put on a dish or plate, put lemon and parsley on the side.

Appetizer of mullet, omul or back of Astrakhan herring

Per serving you will need: 75 g fish, 1/6 lemon, greens.

Process the fish in the same way as the salmon, cut it into wide pieces obliquely, while holding the knife gently, decorate with parsley sprigs.

To be continued…

Salted fish differs in salting strength. It can be hard salty, medium and lightly salted. If medium and lightly salted can be eaten immediately, then strongly salted fish is first recommended to be soaked in running water.

Previously, the fish is cleaned of the insides, the head and fins are cut off. Then lowered into clean water for a day. In the process of soaking, the water must be changed 2-3 times. Fish soaked in water becomes less salty, but loses its taste qualities. Therefore, it is better to use fresh milk instead of water.

To do this, the fish is cleaned, cut in half lengthwise, the spine, bones are removed, and the skin is removed. The fillet prepared in this way is placed in a bowl and poured with milk. With this method of soaking, it is ready for use in 4-6 hours. You can also use strong tea leaves.

Fatty herring fillets can be soaked in hot water. This will take no more than 5 minutes. Herring becomes softer and more delicate in taste.

Today we will talk about how to use salted fish in cooking, consider some of the features of preparing snacks from it.

Features of cooking

As you know, the meat of salted fish is drier than that of fresh fish. For this reason, it is usually added vegetable oil, cream and all kinds of sauces with horseradish, mayonnaise, sour cream, tomato. But it is more customary, of course, to fill it with vegetable oil and add onions.

For example, appetizers from herring, mackerel oil gives juiciness and harmonizes perfectly with them. It is known that oily fish contains unsaturated fatty acid, in particular linoleic and arachidonic acids. In vegetable oils, arachidonic acid is completely absent. But they are rich in oleic and linoleic acids.

Therefore, using herring, herring or sprats with vegetable oil, we increase nutritional value cooked snack, as the dish is balanced in terms of fatty acids.

As a side dish for such snacks, boiled, fried potatoes, onion, green onion, fresh dill, parsley. Boiled beets, carrots, salted or pickled mushrooms, fresh go well with salted herring. sour apples, boiled eggs, pickles.

salty sea ​​fish(cod, herring, catfish, halibut, mackerel, saury) are often used in the preparation of various stews, fried foods. If salted fish needs to be boiled, do it over low heat so that it does not become tough. Pre big fish cut into pieces, too salty - soaked.

Most often I use it in the preparation of sandwiches and all kinds of snacks. Let's look at a few of these recipes:

Cheese sandwich filling

For cooking you will need: fillet of not very salty fish (400 g), 100 g butter, 200 g grated hard cheese, fresh strong tomatoes.

How to cook:

Pass the fillet through a meat grinder, mix the resulting mass with softened butter, add grated cheese, beat everything well with a blender. Lubricate the slices with the mass white bread, garnish with parsley leaves and a circle of tomato (you can replace the tomato with a fresh cucumber).

Filling for salted mackerel sandwiches

For cooking you will need: 200 g fillet (if the fish is very salty, soak it first), 2 hard-boiled eggs, 100 g softened butter, finely chopped green onion.

How to cook:

Grind the fillet with a meat grinder, mix with crumbled egg yolks, oil, finely chopped onion, mix thoroughly. Spread sandwiches with the resulting mass, decorate with a circle fresh cucumber(this is not necessary, but it turns out smarter).

Festive fish salad

For cooking you will need: a small piece (200 g) of salmon fillet and any lightly salted white fish, 2 fillets (200 g) of fresh pike perch, red caviar (you can use imitation), 5 boiled potatoes, 3 pickled cucumbers, 100 g of hard cheese, 4 hard-boiled eggs, mayonnaise (not Provence).

How to cook:

Prepare with salt fish fillet cut into thin slices, put on a plate. Separately fold the potatoes, eggs, pickled cucumbers cut into thin slices. Grate the cheese on coarse grater. Boil pike-perch fillet in salted water until cooked, drain the water, cool the fish, cut into slices.

Now we lay our products on the dish in layers, lubricating each with a thin layer of mayonnaise:

A layer of potato circles (half of the total), pike perch slices, then chopped pickled cucumbers, egg circles, finish with a layer of potatoes. Spread this layer well with mayonnaise. Lay slices of salted red and white fish fillets in the form of a braid on top. Put ready salad in the refrigerator for 1 hour.

Before serving, put 1 tsp on pieces of white fish. caviar and serve. The salad is extremely tasty, unusual and looks very nice on holiday table. Bon appetit!

Despite the fact that red fish is a delicacy, almost every family can allow it to be included in their diet. Using delicious seafood cook variety of dishes: soups, salads, sandwiches, pancakes, tartlets, steaks and many other interesting dishes.

Red fish baked with lemon in the oven

It is useful to cook red fish in the oven. This is a very simple cooking method that requires a minimum of cooking time.

Ingredients:

Salmon - 220 g fillet;
dill;
salt;
asparagus - 460 g;
lemon - 1 pc.;
olive oil- 2.5 tbsp. spoons;
pepper;
garlic - 3 cloves.

Cooking:

1. Rinse the fillet. Place on paper towel and blot. Cut into four pieces.
2. Clean and wash the asparagus. Cut four pieces from a roll of foil and coat with oil. Place the asparagus in the center, pepper and salt.
3. Finely chop the garlic cloves. Spread the fillets over the asparagus. Drizzle olive oil on top. Sprinkle with garlic cloves.
4. Sprinkle with pepper. Cut the washed lemon into thin circles and put two circles on each piece of fillet. Arrange dill sprigs on top.
5. Wrap the foil tightly. Transfer to a baking sheet and send to bake in the oven (180 degrees). Cook for half an hour.

Recipe for pancakes with red fish

The royal dish, which is served in restaurants, can be prepared in your kitchen. The snack turns out to be a beautiful cut that immediately catches the eye on the festive table.

Ingredients:

Trout (salmon) - 230 g lightly salted;
milk - 480 ml;
vegetable oil - 3 tbsp. spoons;
cream cheese- 210 g;
salt - a pinch;
sugar - 2 tbsp. spoons;
flour - 310 g;
dill;
egg - 2 pcs.

Cooking:

1. Pour sugar into eggs. Salt. Take a whisk and beat. Heat milk and pour into mixture. Mix.
2. Add flour and beat. Fill with oil. Stir and leave for half an hour.
3. Lubricate the pan with oil and heat. Scoop up the dough with a ladle and pour it into the pan in a thin stream. Fry a pancake.
4. Spread each pancake with cream cheese. Sprinkle with chopped dill. Lay out the sliced ​​pieces of salmon and roll up.
5. To make the pancakes even, the edges can be cut off.

Rich fish soup

Ear from red fish is rightfully the most delicious stew.

Ingredients:

Lavrushka - 2 pcs.;
water - 2700 ml;
parsley - 25 g;
red fish - 950 g any;
dill - 25 g;
vodka - 35 ml;
carrot - 1 pc.;
onion - 1 pc.;
potatoes - 4 pcs.;
salt;
pepper - 4 peas.

Cooking:

1. Cut the fish carcass. Cut the gills off the head and discard. All other parts go into the soup.
2. Pour the cuttings with water. Boil for half an hour.
3. Dice onions and potatoes. Add sliced ​​carrots. Boil eight minutes.
4. Put the parsley, salt, peppercorns. Cook for a quarter of an hour.
5. Pour chopped greens into the finished stew and pour vodka. Leave for half an hour.

Just as useful as fresh. It can be prepared as simple sandwiches, and more complex salads and even pizza.

What you need to know about red fish

In the trading network you can find salmon, which is sold under trade name Atlantic salmon. As a rule, all salmon that is offered in stores, whether fresh, chilled, or salted, is cultivated, that is, artificially grown in special fish farms in Norway.

Grow and feed salmon in such a way that in 3-4 years it reaches the desired size, in wild environment salmon grows twice as long.

In addition to Atlantic salmon, there are wild Pacific salmon on the shelves.

They are represented by such types as:

1. pink salmon
2. red salmon
3. coho salmon
4. chinook salmon

The rarest and most delicious is chinook salmon, the brightest is sockeye salmon, the most common are chum salmon and pink salmon. All types can be bought both fresh and salted and smoked.

Pacific salmon have at least two advantages over Norwegian salmon. The first one is wild species fish that grow and feed on the high seas, and the second is a more budget price.

All salmonids have a pronounced homing, they always return to spawn where they themselves were born. However, in freshwater reservoirs you can find the so-called residential forms of salmon fish, such as trout or char.

Salads with salted red fish

In salted form, all salmon have pleasant taste and view. They can be used in various dishes.

Salmon under a fur coat

A simple herring under a fur coat can be easily turned into a more refined and delicious salad salmon under a fur coat. Cooking it is as simple as a herring under a fur coat. The main difficulty is to buy good salted salmon with a pound.

For salmon under a fur coat you will need:

• salted salmon fillet 350 - 400 g.
• mayonnaise 250 ml.
• onion 90 g.
• boiled potatoes, peeled, 200 g
• boiled beetroot 200 g
• hard-boiled eggs, 3 pcs.
• boiled carrots 150 g
• greenery and green pea to decorate the top.

Cooking:

1. Remove the skin from the salted red fillet. With a sharp knife cut it into small cubes. Put everything on the bottom of a suitable salad bowl.
2. Finely chop the onion and put it on top of the salmon.
3. Grate potatoes with large teeth. Lay it on top of the onion and grease a small amount mayonnaise.
4. Put the carrots grated on the same grater on top of the potatoes.
5. From the chopped eggs, make the next layer and grease it with mayonnaise.
6. Lay the grated beets on top, lay out the remaining mayonnaise and smooth it with a knife.

If desired, decorate the top of the salad with sprigs of greens, peas. To make the salad look elegant, it is advisable to put it in a transparent salad bowl.

Simple Salad of Salted Red Fish, Seaweed and Eggs

If there are 100-200 grams of salty red in the refrigerator, then in five to ten minutes you can cook delicious from it.

It will require:

• salted red 150 g.
• can of seaweed.
• a pair of hard-boiled eggs
• half an onion
• mayonnaise 150 g.

Cooking:

1. Cut into thin slices of salted
2. Cut the onion into thin half rings
3. Eggs cut into slices
4. mix sea ​​kale, eggs, onion and put mayonnaise. Mix everything and serve

This salad can be categorized as those that will help out the hostess when the guests are already on the doorstep.

How to make Salted Red Fish Pizza

Pizza lovers can make it with salted salmon. You can stop at simple version and spread the pieces of salmon and cheese on the base of the dough and bake it, or you can use more complicated recipe and make Buffalo Salmon Pizza.

It will require:

• pizza dough 250 g
• salted salmon 150 g.
• cheese, preferably mozzarella, 150 g
• tomato sauce 150 g.
• tomato 1 pc.
• basil 5 g.
• oil, preferably olive 20 ml.
• garlic clove

1. Combine chopped garlic with a spoonful of olive oil
2. Roll out the dough into a round shape no thicker than 5 mm.
3. Grease it up tomato sauce. Leave the edge of the dough at a distance of half a centimeter free
4. Put the pizza base in the oven for 8-10 minutes
5. After that, take it out and spread the chopped salmon, broken into small pieces cheese, tomato slices
6. sprinkle everything garlic oil and put the pizza back in the oven
7. Cook it for another 8-9 minutes

Sprinkle the finished pizza with basil leaves and cut special knife into eight segments.

In addition to the above dishes, salted red can be served as part of a buffet appetizer. It is enough to arrange its slices together with butter into small tartlets or include them in small canapes.

For breakfast or for a snack at the workplace, salted salmon can be made into sandwiches. For anyone home dinner a simple one can do cold appetizer from salted salmon. It is enough to chop the onion, fillet of salted red fish, combine them and season with oil.

Bon appetit!