How to make a healthy dish out of salted fish. Proper defrosting of fish

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, its meat with thin layers of fat requires almost no processing: a short contact with hot olive oil in a pan and a few drops of aromatic 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 a 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- - 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 pour 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. We rub it with a small amount of cream, chopped garlic, lemon juice, the 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 onion(cut into cubes) until done.
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

We grease 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 it over and bake until cooked (no more than 10 minutes).
Cucumbers are peeled and cut into slices, green onion 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!

NO WASTE

"Waste" - bones remaining after cutting into fillets for salting, fins, tails (except for the insides, of course), fry lightly with onions, put everything in layers together with carrots, tomatoes in a pressure cooker. Salt, add spices. Close and put on fire. The fire is not very strong, if only the pressure cooker hissed slightly. After an hour and a half or two, the bones and all the hard parts become quite soft, as in canned food. It's better to stew white fish, zander, pike, etc. Catfish is not suitable for this - too fat.

VINAIGRETE WITH HERRING
Potatoes - 300 g, beets - 200 g, herring - 200 g, onions -100 g, pickled cucumbers - 50 g, egg - 2 pcs., vegetable oil - 40 g, mustard - 2 teaspoons, ground black pepper, vinegar taste.

Boil the beets and potatoes in the "uniform". Peel and cut vegetables, herring, after cutting it into fillets. Remove the yolks from hard-boiled eggs, grind them with vegetable oil, add mustard, pepper, vinegar. Mix everything thoroughly.

Serve in a salad bowl, garnished with chopped squirrels and herbs.

SNACK "SHMON"
Red salted fish, spicy sweet tomato sauce, onion.

pre-soaked salted salmon or cut the salmon into pieces. Add the sauce, you can taste a little sugar, ground pepper and finely chopped onion. Let stand.

HERRING PATE
Herring 1 piece, 1 boiled egg, 2 tbsp. spoons of sour cream, 1/2 onion, 2 medium boiled potatoes, lemon juice.

Peel the herring, remove the bones, chop finely (mash into a puree), add a finely chopped egg, finely chopped onion, crushed potatoes, sour cream. Mix everything and beat in lush mass. It can be spread on bread or served in baskets garnished with lettuce and lemon slices.

RUMPOLS
Herring 2 pieces, vegetable oil 100 g, vinegar 3 tbsp. spoons, mustard 1-2 tbsp. spoons, olives.

Cut the herring fillet into strips, grease each with mustard, put an olive on it, roll it up and secure it with a wooden pin (toothpick). Place tightly in a jar and pour over the oil, vinegar and mustard sauce.

PICCADILY SALAD IN ENGLISH
Potatoes - 600 g, onions - 150 g, herring - 200 g, vegetable oil - 60 g, vinegar, mustard to taste, parsley - 15 g.

Boil the potatoes in the "uniform" in salted water. Peel the boiled potatoes, cool and cut into slices 1 cm thick. Cut the onion into slices, rinse, peel the herring, cut into pieces.

In a salad bowl, first put a layer of potatoes, then onions and herring. Sprinkle the salad with finely chopped parsley and season with oil and vinegar, adding a little mustard to it.

SALAD "PRINCESS ON BEANS"
Beans - 200 g, potatoes - 300 g, pickled cucumbers - 100 g, green onions - 50 g, vegetable oil - 40 g, herring - 300 g, vinegar, sugar to taste.

Drain the cooked beans into a sieve and cool. Pre-soak the herring, remove the skin, separate the flesh from the bones and cut into small pieces. Peel boiled potatoes and pickles and cut into slices. Finely chop the green onion. Rub two or three tablespoons of beans through a sieve, mix with mustard, adding a little vegetable oil, add sugar and dilute with vinegar.

Put the prepared products in a salad bowl and pour over the dressing, garnish with green onions and cucumbers.

SALAD WITH SALTED FISH
200 g fillet salted or spicy fish, 2-3 pcs. potatoes, 2 pickles, 1 onion, 2 tbsp. tablespoons finely chopped green onions, 2 canned sweet peppers, 3 tbsp. spoons of green peas, 1 carrot, 2 eggs, 3/4 cup of mayonnaise.

boiled potatoes and carrots, cucumbers, cut onions into small pieces, pepper - into strips, add green peas, mix all the ingredients and season.

Put the salad in a slide on a dish, spread out along the edges of the salad thin slices salted fish and circles of boiled eggs.

Sprinkle the salad on top with finely chopped green onions.

HERRING UNDER A FUR COAT
Potatoes - 200 g, beets - 250 g, herring - 200 g, carrots - 200 g, onions - 150 g, vegetable oil - 40 g, mustard - 2 tbsp. spoons, vinegar - 3 tbsp. spoons, ground black pepper, mayonnaise to taste.

Boil carrots, potatoes and beets in their skins, cool. Cut the herring into fillets and finely chop. Put a layer of herring in a salad bowl, chopped onions on it. Mix vegetable oil with vinegar and mustard in a glass, adding pepper. Soak a layer of onions with this mixture. Peel the vegetables and grate coarse grater.

Put in a salad bowl in layers, soak each of which with dressing. Layers: carrots, potatoes, beets. Let the salad stand for 2-3 hours in the refrigerator for impregnation. Before serving upper layer Spread generously with mayonnaise.

HERRING IN SAUCE

Peel salty (preferably homemade salting- it is more tender) herring and separate the fillet from the bones. Cut the fillet into strips 1 cm wide. Cut the onion into half rings. Put the fillet and onion in a bowl. Pour in the marinade.

Marinade: two parts of tkemali sauce and one part of mayonnaise and mild ketchup. Mix, put into jars and refrigerate for a day. A day later, the herring is ready. Serve with boiled potatoes.

If there is no tkemali, then take three parts of mayonnaise, two parts of ketchup and juice of half a lemon.

HERRING CAVIAR
Herring - 400 g, processed cheese - 100 g, butter - 100 g, green peas - 50 g, parsley.

Pass the herring fillet through a meat grinder along with melted cheese and hard butter. Mix the resulting mass and put in the refrigerator until solidified. Put on a herring in the shape of a fish and garnish with parsley, green peas and butter pattern.

HERRING PATE
Herring - 300 g, cheese - 150 g, egg - 3 pcs., horseradish (root) - 50 g, 1/4 lemon, spicy tomato sauce, salt, pepper to taste.

Grate cheese and peeled horseradish root. Mix with finely chopped hard boiled eggs, green onion and herring fillet, add mayonnaise, tomato sauce, salt, pepper, a little lemon juice. Arrange on a platter and garnish with lettuce and cheese slices.

Pate can be served in tartlets (baskets made of unleavened dough) or stuff halves of cucumbers, tomatoes and boiled eggs with them.

HERRING IN SOUR CREAM
2 herring, 2 onions, 1 horseradish root, sugar, mustard, 1 glass of sour cream, herbs.

Soak herring in water or strong tea, milk. Cut the boned herring into pieces, put on a small plate and pour over sour cream, to which mustard, sugar, grated horseradish, finely chopped onion are added. Sprinkle with finely chopped herbs, garnish with tomato or radish slices. Serve with cold or hot boiled potatoes.

HERRING IN POLISH SOUR CREAM
Herring - 250 g, apples - 150 g, onions - 100 g, 1/2 lemon, sour cream - 80 g, sugar, parsley to taste.

Rinse the herring, gut and soak in cold water in 24 hours. Remove the bones, cut into pieces and put on a plate. Grate on fine grater sour apples and onions and sprinkle with herring, drizzle with lemon juice and sprinkle with sugar.

Season with sour cream, decorate with finely chopped greens. Place in refrigerator for 30 minutes before serving.

HERRING ON CHARCOAL
4 small herrings, 4 teaspoons of oil.

If the herring is very salty, soak it. Cut off the head of the herring, take out the insides, rinse the carcasses and put a piece of butter in each. Wrap prepared herring in foil or moistened in several layers. parchment paper. Roll up so that there are no open corners. Put the herring on smoldering coals (not on the flame!) and bake. Ready herring remove from foil or parchment and serve with sour cream, chopped onions, boiled or char-grilled potatoes.

HERRING WITH MUSTARD SAUCE I
Herring 1 piece, 1/2 cup sour cream, 2 tbsp. tablespoons vegetable oil, 1/2 boiled egg yolk, 1 teaspoon of sugar, 1/2 tbsp. spoons of mustard.

Cut the herring, garnish with onion rings and pour over the sauce of sour cream, vegetable oil, mashed boiled egg yolk, sugar and mustard.

HERRING WITH MUSTARD SAUCE II
Herring; for the sauce: 1/2 cup water, 1/2 bouillon cube, 1 tbsp. spoon of mild mustard (or 1 teaspoon of sharp), 1 tbsp. spoon of sour cream, 1 tbsp. a spoonful of vegetable oil, 1-2 cloves of garlic, a pinch of ground black pepper and 1 teaspoon of flour.

Prepare the sauce: mix everything, bring to a boil, boil for 2 minutes and cool.

Herring, preferably lightly salted, cut into pieces, sprinkle onions and pour over the sauce. The taste is unusual and spicy.

CHOP HERRING
Herring - 400 g, white bread - 60 g, apples - 100 g, onion - 50 g, vegetable oil - 20 g, vinegar to taste, parsley.

Finely chop the soaked peeled herring fillet, add soaked in milk and then squeezed White bread, fried onion and grated apple. Mix all this and pass through a meat grinder or beat with a mixer. Add vegetable oil and vinegar to the resulting mass, mix.

Put in a herring box in the form whole fish. Garnish with apple slices and parsley.

HERRING WITH APPLE
150 g herring fillet, 1 sour apple, 1 large onion, juice of 1 lemon.

Cut the herring fillet into small pieces and lay on the bottom of the herring box (this is the first layer). On top of the herring - an apple grated on a coarse grater and the third layer (it is also the last) - an onion. Cut the onion into rings and pour over with boiling water. Sprinkle with lemon juice.

stuffed tubules
Herring - 400 g, egg - 3 pcs., butter - 100 g, processed cheese - 100 g, ketchup - 20 g, green onion - 50 g, puff pastry - 800 g.
For the dough: flour - 500 g, butter - 300 g, egg - 1 pc., water - 0.15 l, a few drops of vinegar, salt to taste.

Cut the herring, finely chop the herring fillet, add the grated processed cheese and hard-boiled eggs. Pass the softened butter through a meat grinder, add ketchup and finely chopped green onions. Mix all. You can serve this pate on the table, decorating with yolks and green onions. But it's better to stuff puff pastry. They can be baked from ready-made puff pastry. Roll out the dough with a layer of 0.5 cm and cut into ribbons 20 cm long and 2.5 cm wide. Wrap it around tin tubes or wooden sticks, brush with egg and bake in the oven. When the tubes have cooled, remove the rods and stuff them. Sprinkle the ends of the tubes with herbs.

HERRING FORSHMAK WITH APPLES
Herring - 400 g, white bread - 100 g, apples - 400 g, onion - 100 g, vegetable oil - 100 g, egg - 3 pcs., green onion - 50 g.

Soak the herring fillet in cold water for 1 - 2 hours, then pass through a meat grinder or chop with a mixer. Soak the bread in cold water with vinegar and squeeze. boiled eggs, finely chop the onion, grate the apples. Combine the prepared products, season with oil and mix well.

Forshmak put in a salad bowl with a slide and sprinkle with herbs.

"GREEN OIL"

"Green butter" is mashed butter mixed with finely chopped herbs. If you put it on bread and serve it with fish, it will turn out tasty and fast.

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 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 onion
• 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 slices of 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 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, diced onion, 200 g soft cheese, 2 large tomatoes, which are 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
• 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
• black ground 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 in large numbers

Finely chopped mushrooms and onions fried on 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. Then the form is sent for 30 minutes in a 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 hot oven 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:

In this article, we will look at several options for how to cook red fish. This is a very delicate product. In addition to the fact that red fish is very tasty, it is also very useful. Its meat contains unsaturated fatty acid omega-3 and 6. These substances prevent the development of atherosclerosis, normalize blood pressure, lower cholesterol. Red fish dishes are almost impossible to spoil even for a novice cook, since salmon, chum salmon, trout, pink salmon and other species with pink meat are very easy to cook. They have few bones and no unpleasant odor.

Red fish - practically universal product. You can make salads, sandwiches, cold appetizers, fish soup from it, serve as a main hot dish for the second. It can be stewed, fried in a pan, baked on the grill, on the grill and in the oven in foil.

Choosing a fish

It will be more economical to purchase a whole carcass. Then you can cook soup from the ridge, head and fins, fry steaks from the sides, and use the tummy as a delicious snack for beer. However, red fish dishes directly depend on the quality original product. When choosing a carcass in the store, you need to pay attention to the gills. They should be bright red. Good fresh fish has a fresh "marine" smell without foreign impurities and elastic pulp. Press your finger on the barrel. If the dent disappears quickly, the fish is fresh. Purchased steaks are best cooked immediately. Each subsequent freezing negatively affects the quality and benefits of the product.

Any fish should be brought to room temperature slowly. Do not under any circumstances flood it. hot water And don't put it in the microwave to defrost. Just put it on the bottom shelf of the refrigerator.

Much easier to buy this product in the supermarket. If desired (and a fair amount of laziness), you can buy red fish, already cut into even thin slices. However, this is, firstly, too expensive. And secondly, the inscription "slightly salted" on the label is not entirely true. To increase the shelf life of the product, the manufacturer makes the fish very, very spicy. Yes, and conservatives do not regret. And this negates the whole usefulness of red fish. It's better to pickle it yourself. So we can regulate its taste.

Salting red fish, contrary to popular belief, does not take much time. Two hours is enough to prepare delicious snack or ingredient for sandwiches or salads. For salting, it is better to take frozen fish - in this form it is easier to cut it, thin neat slices are obtained. We take out the bones along the way. For brine we take a liter hot water. Dissolve two tablespoons of sugar in it and large quantity salt. When the brine has cooled completely, put the chopped fillet into it. We leave for two hours. Strain, fill the fish with vegetable oil. Everything can be served at the table.

Red fish doner

This original sandwich good to take on the road. As soon as we stocked up salted product own cooking let's make it delicious roll with red fish. First we prepare the pasta. Mix two hundred grams of cream cheese with a spoonful of lemon juice and chopped dill (small bunch). We spread this paste with a thin layer on pita bread. Lightly salted red fish fillet cut into thin plates. Lay on top of the pasta. We roll the pita bread. Wrap the doner in foil and refrigerate for an hour.

Hot snack

Dishes from red fish look very impressive on vegetables. Lubricate the baking sheet with vegetable oil. large tomatoes cut into thick slices. Lay them on a baking sheet. Place a slice of pink salmon or chum salmon on a circle of tomato. Place onion rings on top. Salt and pepper the dish. Sprinkle with grated cheese. Put the baking sheet in the preheated oven for twenty minutes. Bake until golden brown. hot appetizer decorate with leaves fresh basil or chopped dill.

Julien

Dishes from red fish in a cocotte maker - excellent festive snack. The product is ideally combined with seafood - it is worth preparing salmon (or salmon) julienne with shrimp. To do this, you need to mill red fish: remove the skin, select the bones.

Three hundred grams of shrimp should be boiled in salted water. When cool, clean. We put a whole shrimp on the bottom of the cocotte maker. We water it heavy cream or sour cream. We put a piece of red fish. Top with milk sauce again. Season with salt and pepper. Three cheese on top. Thus, we fill all the cocottes. We put them in the oven for a quarter of an hour.

Risotto "Camerani"

In the cuisine of the peoples of the world there are many dishes, which include red fish. Recipes come from sunny Italy decorate your festive table. Try making risotto. For this dish you will need 350 g of red fish fillet and six large shrimp(they must first be boiled and cleaned). Risotto will turn out especially tasty if the cereal is poured not with water, but with hot fish broth. So, we start cooking by cleaning, finely chopping and frying the onion. Now add the fish fillet cut into small pieces. Pour a glass of washed rice, mix. We cook until the cereal becomes, like glass beads - matte and transparent. Gradually pour half a liter of broth. Sprinkle with mixture Italian herbs, salt. After about 20-25 minutes, the rice will absorb the broth. When there is almost no liquid left, spread the shrimp cut into pieces. Immediately pour half a glass of cream. Stir, bring to a boil, remove from heat. Sprinkle with grated parmesan before serving.

Finnish ear

We continue the review national cuisines. Your attention is invited to the ear of red fish in Finnish. We chop the onion into small cubes, finely chop two garlic cloves and a small bunch of dill. We clean the fish from skin and bones. Two potatoes, 150 grams of fillet cut into medium cubes, and carrots into circles. Boil the illiquid parts of the fish, and then filter the broth (800 ml). We throw in carrots and potatoes. Put the pot back on the stove. Salt, pepper and cook for about a quarter of an hour. Fry at the same time olive oil garlic, onion and crushed bay leaf. Transfer to a saucepan. We add fish. After two or three minutes, pour half a glass of 10% cream. Bring to a boil and remove from heat. Finnish ear from red fish is ready.

Tartlets with red fish

Baskets made of sand, puff or waffle dough With various fillings already inside classic dish any banquet or buffet. They look elegant, and you can put anything in them. It is only important that the filling is not too liquid and does not leave the dough. In this sense, tartlets with red fish are the perfect tandem. It will take 200 grams of salted salmon, chum salmon or trout. Cut the fish into small cubes. Grind two boiled hard-boiled eggs on a fine grater. We clean the cucumber from the skin. We cut it into small strips. Mix all the ingredients with half a pack of curd cheese. If the mass is still falling apart, fasten it with a spoon or two of mayonnaise. We lay out this filling in a slide on baskets. You can buy them ready-made, or you can bake them yourself. We decorate the top of each tartlet with a piece of olive or red caviar. It makes sense to put other similar snacks on one dish with baskets: canapes, croutons, flounces.

Cooking with garnish

Red fish is good because it is quite oily. This quality allows you to bake it in the oven without fear that the dish will come out too dry. This method of heat treatment preserves the vitamins present in this delicacy. Red fish in the oven is so fatty that you can cook a side dish with it - potatoes.

For the dish, it is best to take two steaks. We rub them with salt, herbs and spices, sprinkle with lemon juice and leave to marinate for twenty minutes. Boil four potatoes in their skins. We chop the onion into rings. Peel the potatoes and cut into circles up to one centimeter thick. Now cut off two sheets of foil (the side of the square is about 10 cm). Lubricate the middle with sour cream or mayonnaise. We put half the potatoes - a small pile. Place a steak on this pillow. Spray it with vegetable oil. We cover the fish with onion rings. We wrap the foil in an envelope. Do the same with the other steak. Lay out the envelopes on a baking sheet. Red fish is baked in the oven for about half an hour at a temperature of 180-190 o C. This recipe can be varied. For example, grate hard cheese on top of the onion. Or put together with potatoes bell pepper, tomatoes. We highly recommend trying a dish where zucchini will act as a “pillow”.

Salad with salmon

Of course, slightly salted red fish is good by itself, as a snack cut. However, not everyone has enough money to cover the entire plate with pale pink plates. And therefore, having a small piece of salted fish, it is better to prepare a salad. With delicacy he will have holiday look and delight your guests. There are many recipes for salads with red fish. You yourself can come up with some vintage snack. However, one should take into account what ingredients red fish harmonizes with: cheese, herbs, seafood, fresh cucumber, cherry tomatoes. Be careful not to add pickled vegetables to your salad. Also, red fish, cabbage, mushrooms, meat "do not like" each other. Here is the easiest salad recipe. small piece lightly salted salmon cut into small cubes. Approximately the same amount of hard cheese is three large. fresh cucumber cut into strips, five cherry tomatoes - into halves. Mix, add chopped green onions and dill. We dress our salad with mayonnaise. He doesn't need salt.

Roll "Sea delicacy"

We have already mentioned the wonderful tandem "cheese + red fish". Recipes abound with various combinations of these two ingredients. Next recipe- very original. Grate 400 g hard cheese. Lay it out in tight cellophane bag, dip in boiling water, holding the edge. After 2-3 minutes, when the cheese has softened, transfer the bag to the table. Align with a thin layer. Carefully cut off the top of the cellophane. Finely chop a bunch of parsley and dill. Lightly salted red fish cut into thin slices. Put them on the packed cheese, sprinkle with herbs. Grasp the bottom layer of cellophane with your hand and carefully lift it up. Roll the cheese layer into a roll. Roll with red fish wrapped in cling film and refrigerate for an hour. Cut into pieces before serving.

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 a small amount 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 acids. 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.

Garnishes for salted fish dishes can be potatoes, green onions, dill, fresh tomatoes, cucumbers, parsley, onions, boiled beets or carrots, pickled mushrooms, raw grated apples and boiled eggs.

Herring and other salted fish are usually served on herring racks 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