What to cook with salted fish. Salmon in cream sauce with red caviar
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 obtained only from those species 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. a spoonful of salt, ground black 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). Carefully cut the cooked fish into thin slices, beautifully put on a dish, decorating with sprigs of parsley.
Trout or salted salmon
Herring with fried onions
100 g herring, 40 g onion, 15 g each 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. Cut the onion into 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…
How to use salted fish? According to the concentration of salt in the tissues, fish are strongly salted (over 14% salt), medium salted (9-14%) and lightly salted (5-9%). Great content salt in strong salted fish makes it impossible to use this product without soaking.
Before soaking the fish, it should be washed, and if it is not gutted, processed (remove scales, entrails, head, gills). big fish usually cut into pieces. Soaking fish is best in running water: the fish is placed in a dish with a wire rack and left under the tap. If the fish is soaked in changeable water, then the soaking process should last 10-12 hours, provided that the water is changed every 2 hours.
Soaking salted fish is accompanied by the extraction of not only salt, but also other soluble substances - proteins and non-protein nitrogenous substances. The loss of the first reduces nutritional value product, second - his taste qualities. Salted fish, losing salt and other soluble substances in the process of soaking, absorbs water, and thereby its mass increases by 10-30%.
Salted herring is processed before soaking: the head is cut off and the insides are removed along with it. The abdominal cavity should be cleared of blood. Canned and boxed herring is usually not soaked. Gutted herring as a whole or in separate fillets is immersed for 10-22 hours in water, which must be changed 2-3 times.
Famous the old fashioned way speed up the soaking process. Without removing the skin, the herring is cut along the spine into two halves and soaked in fresh milk or strong sweetened tea. The infusion of tea contains tannins that prevent the softening of the pulp during soaking. Milk, on the contrary, softens the herring.
In some cases, fillets of hard-salted, low-fat herring can be soaked for 1-2 minutes in in large numbers hot water. The herring will soften and become more tender in taste.
And now about the intricacies of cooking dishes from salted fish. How to use salted fish?
Salted fish has drier meat than fresh fish, so it has long been customary to add juiciness products to salted fish dishes: vegetable oil, tomato puree, cream, all kinds of sauces(Polish, white, sour cream with horseradish, etc.). Vegetable oil is preferable for salted fish. And not only because it gives herring or salted mackerel juiciness and harmonizes with it. The fat of herring and some other salted fish contains unsaturated fatty acid. Among them are such biologically valuable as linoleic and arachidonic. In vegetable oil, arachidonic acid is completely absent, but there are a lot of oleic and linoleic acids. Therefore, the combination of herring with vegetable oil increases biological value prepared meals. All kinds of snacks from herring, sprat, herring with vegetable oil are dishes balanced in terms of fatty acids.
Potatoes can serve as side dishes for salted fish dishes, green onion, dill, fresh tomatoes, cucumbers, parsley, onion, boiled beets or carrots, pickled mushrooms, raw grated apples and boiled eggs.
Herring and other salted fish are usually served on herring makers with boiled potatoes. On the sides of the herring, a garnish of pickled cucumbers is laid with a fence, boiled carrots. The dish is decorated with greens, onions cut into rings.
Some types of salted sea fish, such as cod, herring, catfish, halibut, mackerel, etc., can be used to prepare stews, fried and boiled dishes. It is necessary to boil the fish in pieces, after soaking it, over low heat, in a large amount of water, constantly removing scale. If the fish is cooked too high, the meat will become fibrous and tough. Casseroles made from salted herring are delicious. The same fish is also suitable for grilling.
Now you know how to use salted fish and what to cook from it.
Vladimir Usov
WITH excellent taste has always been and will be the queen on the table. In addition, it is a rich source of Omega-3s. But in the ideal natural fish there should be no carrageenans, gums, phosphates, food coloring and preservatives.
This must be taken into account when choosing a product. Red salted fish is commonly used in buffet dishes, salads and appetizers.
All recipes are special and distinguished by tenderness and originality. And salads with it always come out original and festive. Each of its varieties is almost a masterpiece. With salmon, the salad will be more fat, with trout - tender, and with salmon - unique.
Puff salad is very easy to make, but even whimsical ones will eat it. It turns out quite appetizing and nutritious. It is laid in layers like. For the dish you will need:
- 90 gr hard cheese
- 120 gr lightly salted red fish
- 4 boiled eggs
- some green onions
- 4 tomatoes
- mayonnaise
The first layer is made from one second part of the tomatoes, which is soaked with mayonnaise. Half of the chopped onion is laid on it. Next comes a layer of chopped eggs, but not all of them, also then greased (each tier of lettuce is covered with mayonnaise). Sliced pieces of salmon are placed on top, then green onions again, after that - a tomato layer, on top - the rest of the eggs.
The resulting tower is completed with cheese, grated on a fine grater and herbs, which decorate the very top of the salad. In this case, it is better to use a transparent salad bowl so that the bright floors of the dish are clearly visible. So the salad will turn out more festive and attractive in appearance.
For pretty salad with caviar and red fish take:
- half a can of red caviar
- canned jar.
- two avocados
- a package of lightly salted salmon
- a piece of cheese in 140 gr;
- 3 table. l. sour cream
- mayonnaise in the amount of 2 table. spoons
- 2 garlic cloves
- some lemon juice
Prepare as follows:
- For the sauce combine mayonnaise, sour cream and chopped garlic.
- Cut the avocado and separate the pulp.
- It, in turn, is crushed and sprinkled with lemon juice so that it retains its color.
- The fish is cut and mixed with grated cheese and corn.
- Salad dressed with sauce, and topped with eggs.
For amazing and hearty salad with shrimp and salted red fish you need:
- 180 gr salted red fish
- 210 gr frozen shrimp
- leaf salad
- one and a half cups of cooked rice
- some lemon juice
- 60 ml olive oil
- 10 olives
Shrimps are fried in oil until golden color. The fish is finely minced. Cooked seafood is combined with, sprinkled with lemon juice and poured over with oil.
Arranged on a platter lettuce leaves. Now they can be placed ready-made treat. On top, the salad is decorated with rings of olives and onion greens.
Caesar with salmon:
- 250 g lightly salted salmon or trout
- 4 tomatoes
- 3 chicken eggs or 9 quail eggs
- 4 pieces white bread
- half a fork of iceberg or romaine lettuce
- 3 art. l. parmesan
- 6 table. l. sauce for
- 2 table. l. olive oil
- garlic
Eggs are pre-boiled, the salad is washed and dried, the bread is cut and fried in butter, then salted, peppered and seasoned with garlic, parmesan is rubbed, and the fish is thinly sliced. Lettuce leaves need to be torn and sprinkled a little ready dressing. Then put a fish, slices of tomatoes and eggs on them. Drizzle with sauce and sprinkle with parmesan. Serving on the table, additionally decorate the salad with crackers.
Product benefits
Omega-3, which is rich in gourmet red fish, normalizes the functioning of the brain, nerves and blood vessels, and also balances cholesterol in the blood. If you often eat salmon or trout, this will protect against sunburn, depression, hypertension and cancer.
It is lightly salted salmon that retains everything useful material. It must be regularly included in your diet in order to improve nervous system, immunity, work gastrointestinal tract and liver, blood flow and metabolism. Frequent use of this seafood strengthens the arteries and prevents thrombophlebitis.
No less delicious and healthy trout will make anyone healthy, beautiful and cheerful. Important trace elements, which are in it, perfectly relieve toxins and stress. Nutritionists and other doctors advise eating a piece of salted trout instead of sweets to cheer you up.
Potassium and phosphorus, for which it is famous, are very useful for the heart, brain and muscles. There are other trace elements in this product that are just as important for human body. Low-calorie coho salmon is good for weight loss and diets. It can even be given to children as it does not contain small bones. He is also able to cure a sick stomach.
Snacks
Recipes for salted red fish dishes are not very laborious, especially if you are preparing snacks for the table.
The simplest will be salted trout or salmon with cream cheese on chips. She is especially loved by children and teenagers. Fish in the amount of 150 g for the preparation of this snack is cleaned of bones and finely chopped. Then it is mixed with 140 g of cream or curd cheese. Spread the mixed and peppered mass a little bit on the chips, which must be taken 70 g.
This treat is best done just before serving.
Also a very tasty appetizer thin lavash stuffed with slightly salted salmon, tomatoes and soft cheese. For her, take 250 g of red fish, cut into small pieces, onion, chopped into cubes, 200 g soft cheese, 2 large tomatoes, which is also finely chopped.
Thin pita bread is spread, and then all of the above is placed on it. The sheet is rolled up and put in the refrigerator for 3-4 hours for impregnation. For greater spiciness, pita bread with ingredients on it can still be smeared with mayonnaise before twisting. After cooling, the snack is cut across into small pieces.
Sometimes you can treat yourself to sushi rolls prepared by yourself. For a recipe home Philadelphia will need:
- 120 g lightly salted salmon
- 30 g plums. cheese
- 50 g avocado
- 1 cucumber
- 300 g rice for rolls
- 1 nori sheet
- 50 g soy sauce
Peeled cucumber and avocado are crushed into long straws. Fish without skin and bones are cut into slices. A mat covered with a film is covered with ½ sheet of nori. 170 g of rice are placed on it with wet hands. Then the nori sheet is turned over and the cucumber, avocado and cheese are spread on it.
With the help of a mat, a roll is formed. Cover the top with salmon. With a knife moistened in advance, the roll is cut into portions. With Philadelphia home-style they offer wasabi or soy sauce.
Cucumber kegs with processed cheese and salted salmon:
- 1 cucumber
- 100 g salted fish
- 1 processed cheese OK
- 1 tsp mayonnaise
- parsley for decoration
With a vegetable peeler, fresh is cut into ribbons along its entire length, and pre-frozen cheese is rubbed and mixed with mayonnaise. Then they take two cucumber ribbons and twist them into a rosette, which is placed on a dish. Do the same with the leftovers until the entire plate is full.
The blanks are then filled with cheese and covered with fish pieces. The resulting dish is decorated with green parsley sprigs. Before serving, cucumber barrels are cooled for about 15 minutes. It comes out quite colorful and festive.
Hearty sandwiches with salted red fish:
- 250 g salted salmon or trout
- 1 baguette or loaf
- salad leaves, lemon, herbs and olives to taste
Baguette, toast bread or the loaf is cut obliquely. Then geometric figures are cut out of these pieces in the form of rhombuses, squares, circles, triangles. The fish is cut into thin slices.
Lettuce leaves and fish slices are placed on bread slices. Then skewers with olives and lemon circles are injected into sandwiches. As a result, sandwiches can still be decorated with greens for beauty. The snack should be kept in a cold place under the film.
Often bread for such sandwiches is smeared with butter or avocado paste.
Crackers with salmon:
- 200 g lightly salted red
- two packs of crackers
- cheese in the amount of 200g
- two cloves of garlic
Mix the grated cheese well with garlic and mayonnaise, spread crackers with it, then cover with the next ones, which, in turn, also cover with stuffing, and put small pieces of fish on top. All ready-made cookies beautifully stacked and decorated with greenery.
Recipes for those on a diet
A light salad of vegetables and salted salmon is not only delicious, but also dietary. It can be safely used by those who follow their figure, even though this variety of red fish is very oily. So, for the salad prepare:
- 180 gr slightly salted
- 6 gherkins
- 2 tomatoes
- small bunch of lettuce
- 50 ml olive oil
- 40 ml apple cider vinegar
- 2 bell peppers
Lettuce leaves are torn, and peppers, cucumbers and tomatoes are cut into large cubes. Salmon should be cut into even larger slices. Next, make a dressing by mixing salt, pepper, oil and vinegar. Vegetables and fish are combined and poured with cooked sauce.
Diet salad for weight loss is prepared from:
- 200 g red salted fish
- bunch of lettuce
- dill and onion greens
- ½ head of Beijing
- 8 pcs. cherry tomatoes
- 2 fresh cucumbers
- one large bell pepper
- pitted green olives, pepper and salt
Cucumbers, fish and peppers are thinly sliced into strips, chinese cabbage chop, finely chop the greens, halve the tomatoes, and tear the salad with your hands. All salt, pepper, sprinkle with lemon juice, mix and season with oil.
Very tasty and simple for losing weight will be diet soup with salted salmon and Scandinavian onions. The following ingredients are suitable for it:
- 300 gr lightly salted salmon
- 20 gr plums. oils
- half a liter of milk
- leeks in the amount of 1 piece
- 4 potatoes
- liter of water
- half a bunch of green celery and dill
- 100 gr green peas
- a quarter teaspoon of cumin
- a teaspoon of salt
- black they say pepper on the end of a knife
Potatoes, fish and carrots are cut into cubes, the leek stalk is cut into rings, the greens are chopped. Onions are fried in oil until translucent. Plums are placed in a container for making soup. butter and melt it, then fried leek, potatoes and carrots are added to it. Water is poured next.
After boiling, the soup is boiled for 10 minutes. on a smaller fire. Then fish, peas and celery are added to it, stirred, kept on fire for another couple of minutes and then salted and peppered, sprinkled with cumin.
As soon as the soup with spices is boiled for 5 minutes, it is poured into milk. After boiling, the ear is considered ready. Before placing the soup in bowls, dill is placed in them.
Athletes often prepare vitamin fish soup for themselves from vegetables and lightly salted trout. Such a soup should contain:
- 300 g slightly salted
- 3 potatoes
- 1 carrot
- 1 onion
- 1 tomato
- 2 lemon slices
- 7 olives
- 3 branches of fresh herbs
- a teaspoon of salt
- tablespoon rast. oils
Onion, tomato and trout without skin and bones are finely chopped. Carrots are tinder or crushed in the form of circles. Then the prepared vegetables are stewed for small fire, thus creating a roast from them.
Cubes of potatoes and fish, as well as thin slices of lemon, are carefully thrown into the boiled water for the fish soup, so that a pleasant sourness is felt in the stew later. Olives are cut in half and also sent to the soup along with fried vegetables and salt.
After that, the ear is boiled under an ajar lid for another 20 minutes, adding marinade from olives to it. 5 minutes before the end of cooking, they fall asleep in the soup. Freshly cooked fish soup is insisted under the lid for five minutes, and then served.
Cooking in the oven
You can even bake seafood with salt. In the oven, salted red fish dishes are more juicy, because the salt does not allow them to dry out.
For fish in the oven in Greek, you need to take:
- 500 gr salted salmon or trout fillet
- 150 gr hard cheese
- 3 onions
- 3 carrots
- 100 gr mayonnaise
- a tablespoon of lemon juice
- ground black pepper and salt
- 2 table. l. rast. oils
Onions cut into rings and grated carrots must be fried for 4 minutes per vegetable. oil. Then the vegetables are salted and peppered and placed on the bottom of the mold. They put chopped fish fillet, which is covered with the same onions and carrots.
Top the dish with mayonnaise and sprinkle with grated cheese. Then send it all to the oven. In half an hour, healthy and appetizing fish will be completely ready.
Dinner can be served gourmet salmon in French, baked with . In its preparation, products such as:
- 500 g lightly salted salmon
- 250 g champignons
- 1 onion
- 50 g plums. oils
- 250 g sour cream
- 50 g flour
- 30 g parsley
- black they say pepper and salt in a small amount
Finely chopped mushrooms and onions fry in butter. When the vegetables acquire a golden hue, add flour, sour cream, pepper and salt to them, mix and bring to a boil over low heat until thickened.
Pieces of fish are placed on a baking sheet and poured with a mushroom-vegetable mixture. The form is then sent for 30 minutes to hot oven. Ready fish topped with parsley. Salted salmon steaks can also be successfully cooked in the oven. For this you need to take:
- 400 g portioned pieces slightly salted salmon with backbone
- a teaspoon of fish spices
- 2 table. l. lemon juice
- a pinch of salt
- 100 g mushrooms
- 4 table. l. oily
- half an onion
- 1 table. l. drain. oils
Mushrooms with onions are fried in oil. Spread the salmon on a greased baking sheet. Fill the inside of the steaks mushroom stuffing by joining their ends together. Top salmon with sour cream and sprinkle with grated cheese if desired. Next, the dish is baked in a hot oven for 20 minutes. Steaks are served still hot with greens.
More salted salmon often baked in bacon:
- 500 g salted salmon
- 1 table. l. lemon pepper
- 2 table. l. dry tarragon
- 100 g bacon
- some salt
Caution: the dish is high in calories. Salmon is cut into pieces, seasoned with spices and wrapped in bacon, fastening the resulting rolls with toothpicks. Next, the fish is placed in a foil-lined form and baked for half an hour in an oven preheated to 190 degrees. The appetizer is best served warm.
Tartlets with red fish and cream cheese - on the video:
1. Salmon with Garlic Cream Cheese
Cooking time:
10 min + 25 min
Ingredients:
50 g white bread
zest of 1 lemon
a few sprigs of chives
4 salmon fillets
100 g cream cheese with garlic
to serve: 200 g green salad
600 g new potatoes
Instructions:
1. Preheat the oven to 180 degrees C. Put bread into the combine, chop until crumbs form. Add zest and chives.
2. Spread the salmon fillet with a thick layer of cheese and place on a greased baking sheet. Sprinkle with crumbs, press them lightly. Bake for 20-25 minutes until done.
3. Meanwhile, boil new potatoes until soft. Serve with green salad, salmon and lemon slices.
2. Salmon steak with garlic sauce
Not everyone loves fish, but in order to give up tender fillet salmon with fragrant garlic sauce, you need a lot of willpower. For this dish, you can take any red fish - salmon, salmon, trout, but it is salmon that boasts the most exquisite taste, her meat with thin fatty layers requires almost no processing: a short contact with hot olive oil in a pan and a few drops of fragrant garlic sauce with lemon juice and basil - that's all she needs for complete happiness.
Ingredients:
2 salmon steaks
olive oil for frying
salt
Garlic Sause
2 tbsp cold pressed olive oil
2 garlic cloves
lime 2 tsp lime juice
basil a few sprigs of basil
freshly ground pepper mix
salt
How to cook salmon steak
Rinse the steaks under running water, dry with napkins, lightly salt. Heat the oil in a frying pan well, put the fish, fry over high heat for about 3 minutes. Turn over, reduce heat to medium and cook for about 5 more minutes. Share on paper towel to absorb excess fat.
How to cook garlic sauce for salmon
Peel the garlic, crush with the flat side of a knife and finely chop. Wash the basil, pat dry and finely chop. Combine olive oil, lime juice, basil, garlic, pepper and salt, beat with a fork and let steep for about 10 minutes.
Put the salmon steak on a plate and pour over the sauce. Separately, serve sliced lemon and lime to, if desired, additionally pour juice over the fish.
3. Baked trout with garlic sauce
Cooking time: 58 min.
Baked trout with garlic sauce is a great idea for dinner or even for festive table. Trout - very delicious fish especially if it's cooked with the right sauce.
Preparation description:
Baked trout with garlic sauce - very tasty dish. Potatoes cut in this way go very well with trout. The main thing is to have enough salt. But since we salt both fish and potatoes and sauce, we need to feel the measure and not accidentally oversalt.
By the way, trout - enough oily fish, so when cooking, do not overdo it with oil. It may just be redundant.
Ingredients:
Trout - 4 Pieces (steak)
Potatoes - 400-450 Grams
Cream - 150 Grams
Garlic - 3-4 cloves
Flour - 2 Art. spoons
Carrot - 1 piece
Onion - 1 Piece
Butter and vegetable oil - - To taste
Salt, pepper mixture, bay leaf - - To taste
Servings: 3-4
How to cook Baked Trout with Garlic Sauce
Melt the butter in a saucepan or saucepan, then add finely chopped garlic to it and simmer for a couple of minutes over low heat. Garlic should give a pleasant aroma.
Then add a tablespoon of flour to the melted butter, after a minute add the cream. And constantly stir.
As soon as the consistency of the sauce becomes thicker, add a little boiled water.
Then add spices. This is a bay leaf, salt, a mixture of peppers. Bring the sauce to a boil, remove from heat and cover with a lid.
Cut potatoes into rings of medium thickness. Put in a baking dish. Salt, pepper and drizzle with vegetable oil.
Put the trout steaks on the potatoes, lightly salting it.
We spread the carrots and onions on the fish, which we first finely chop (grate the carrots) and lightly fry.
Lay out the sauce last. It is advisable to spread the sauce not only on fish, but also on potatoes. And put the dish to bake in a preheated oven to 180 degrees for 40-45 minutes.
4. Fish with vegetables in cream sauce .
Super easy and delicious!
Ingredients
4 pieces of red fish (I have trout)
50 gr cheese with green mold (Roquefort, Dorblue)
100-150 gr heavy cream
100 gr milk
2 cb garlic
1 sweet paprika
half a head of broccoli florets
a little lemon juice (~ teaspoon)
salt, a mixture of peppers, a little oil grows
How to cook
Salt and pepper the fish, Fry in a very small amount, grows oil, ~ 3-4 minutes (depending on the thickness of the piece) on each side, over medium heat
Three cheese on a grater or finely chopped in any way. Rub it with a small amount cream, chopped garlic, lemon juice, remaining cream, milk, salt, pepper
We cut the paprika not finely. Salt it and broccoli, fry a little (a couple of minutes) and add the sauce. Close the lid, bring to a boil, reduce the heat and simmer for no more than a minute. Pour the whole thing over the fish and simmer for another minute under the lid. All! Can be served with rice or spaghetti
5. Salmon in creamy caviar sauce
The most delicious fish! The sauce really complements the taste of the salmon.
Ingredients
600 g salmon (or trout, pink salmon)
2 limes or lemons
salt
pepper
sauce:
100 g red caviar
300 ml cream 15-20%
Cooking
From the indicated amount of ingredients, 3-4 servings are obtained.
1 Lime cut into thin slices.
2 Put the pieces of salmon in foil, salt and pepper.
3 Put 2-3 lime slices on the salmon.
4 Wrap up the foil.
5 Pour into a baking dish.
Put in the oven.
Bake at 180 degrees for 25-30 minutes.
6 Prepare the sauce.
Bring cream to a boil.
Simmer over low heat until slightly thickened (about 10 minutes).
Cool down a bit.
7 Add caviar to the cooled sauce, mix gently.
Put the salmon on plates, pour over the sauce.
6. Julienne with salmon and mushrooms
Ingredients
Salmon fillet - 800 g
Champignons - 400 g
Bulb onion (medium) - 2 pcs
Cream 10% - 250 ml
Hard cheese (Edam) - 200 g
Vegetable oil - 2 tbsp. l.
Salt
Black pepper (ground)
How to cook
Heat vegetable oil in a saucepan and fry the onion (diced) until tender.
Add chopped champignons, fry until half cooked. Turn off the fire.
Add the salmon, cut into small pieces, to the champignons, salt and pepper to taste.
Transfer the fish with mushrooms to baking dishes, pour over the cream.
Sprinkle with cheese.
And bake in the oven, preheated to 200 gr., 10 minutes (maximum 15).
7. Open jellied pie on puff pastry with salmon, cherry tomatoes and mozzarella
Ingredients
Puff pastry (yeast-free) - 500 gr.,
Salmon (cold smoked) - 150 gr.,
Mozzarella - 150 gr.,
Cherry tomatoes - 10 pcs.,
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For filling:
Eggs - 3 pcs.,
Milk - 150 ml.
Green onions (chopped) - for serving
How to cook
Defrost the puff pastry, roll out the form to size, grease the form with vegetable oil, lay out the dough. I have Silicone molds And I didn't grease it with anything.
At the bottom of the dough, make a few pricks with a fork (so that the dough does not swell), lay out parchment paper (or baking paper), pour legumes (peas, beans, etc.) on the paper, I have peas specifically for such purposes, and use it repeatedly ) and put the form with the dough to bake in the oven for 10 minutes at 180 gr.
After 10 minutes, remove the paper with peas, and bake the dough for another 5-7 minutes.
While the dough is baking, cut the salmon and mozzarella into small cubes, cut the cherry tomatoes in half. Beat eggs, stir with milk, salt to taste (but not much, because do not forget that the fish is salty)
Arbitrarily spread fish, cheese on the dough, pour the egg-milk mixture, spread the cherry halves on top, and bake in the oven for 25-35 minutes. Serve sprinkled with chopped green onions.
8. Salmon in a creamy sauce with cucumber and green onions
Ingredients
For 7 150-gram salmon fillets (salmon, trout) on the skin -
2 medium fresh cucumber
juice of half a lemon
50 gr butter
5 green onions
5 tbsp heavy cream (35%)
1 tsp sugar
salt pepper
vegetable oil
How to cook
Lubricate the baking dish with vegetable oil, put the fish with the skin up (no need to peel off the scales) and send it to the hot oven for 5 minutes, carefully turn over and bake until tender (no more than 10 minutes).
Cucumbers are peeled and cut into slices, green onions into rings.
Melt the butter in a saucepan, add cucumbers and onions, simmer over medium heat for a couple of minutes, add sugar, pour in lemon juice and cream, mix, remove from heat, salt and pepper.
Spread the salmon on plates (the skin with scales will remain on the form) and pour over the sauce.
9. Salmon baked with herb sauce
Ingredients
Salmon fillet (Salmon, trout, chum salmon, sockeye salmon) 800 g
Sea salt 1 tsp
Ground black pepper tsp
Lemons pcs.
Cream 10-11% 300 ml
Egg yolk 3 pcs.
Dijon mustard 2 tsp
Fresh green basil 10 g
Dill 10 g
Parsley 10 g
Tarragon 10 g
How to cook
Cut the salmon fillet into oblong pieces 4-5 cm wide, put in a shallow baking dish. Try to pack the fish tightly, do not leave large gaps between the pieces, otherwise the sauce will take too much. Salt, pepper and drizzle with lemon juice.
In a bowl, combine cream and egg yolks.
Finely chop the herbs and add to creamy mixture. Finely rub there lemon peel and add mustard.
Pour the fish with the resulting sauce and place in an oven preheated to 200 degrees.
Bake for about 20-25 minutes until the sauce thickens. Serve the dish before it gets cold.
10. Potato casserole with salmon
Ingredients
Potatoes 800 g
Chicken egg 2 pcs.
Butter 50 g
Salmon fillet 600 g
Cherry tomatoes 6-7 pcs.
Onion 1 pc.
Celery pcs.
Cheese Mozzarella 100 g
Olives 5-6 pcs.
Green onion
Salt to taste
Pepper to taste
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Marinade
Soy sauce 100 g
White dry wine 150 g
Sugar 2 tbsp
Ginger root 60 g (cut into thin slices)
Vegetable oil 3 tbsp
Coriander tsp
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Split form 18 cm
How to cook
I mixed the ingras for the marinade, cut the fish into cubes and sent it to reach the condition for minutes.
Further, the process is simple and traditional: boil the potatoes and puree them. Check for taste - salt, pepper. Add eggs and oil, mix thoroughly, achieving uniformity. And ... now we put this potato richness in a greased detachable form in the form of ... uh ... a dish? plates? In short, call it whatever you want, I find it difficult ...
Now it's the turn of the vegetable component. Finely chopped onion, garlic and celery are fried with a drop of oil until transparent, then we send tomatoes cut in half to them in a company. A couple more minutes and you're done!
We are now in the final assembly phase. First lay out half of the vegetables.
We send the pickled fish to them (drain the marinade, of course).
And on top we cover with a beautiful “fur coat” with the remaining vegetables.
Well, and be sure to sprinkle with cheese, that way, highly artistic! Without cheese, a nyamka is not even a nyamka at all! We send it to the oven, heated to 180 degrees, languish for 20 minutes, no more!
Ffff-se, our beloved casserole, hearty, fragrant, transformed beyond recognition, is ready! You can recognize moN only by smell, since the aromas are divine and it is IMPOSSIBLE to confuse them with something else!