Salad with lightly salted trout in layers. Salad recipes with lightly salted trout
If you want to have an easy-to-prepare, but at the same time appetizing, tasty and satisfying dish on your table, you can safely use one of the salad recipes with lightly salted trout
The components that make up these salads contain many useful substances that will have a beneficial effect on your health. The trout itself will spice up salads and make them more satisfying, which will ensure the success of such dishes on any table.
Compound:
- Lightly salted trout - 200 g
- Boiled egg - 3 pcs
- Tomatoes - 2 pcs
- Mozzarella cheese (you can use any hard cheese) - 5 pcs
- Pickled garlic - 5 cloves
- Olives - to taste
- Olive oil - 4 tbsp
- Lemon juice - 2 tbsp
- Liquid honey - 1 tsp
- Pepper mix - to taste
- Sea salt - to taste
Cooking:
- Take hard-boiled chicken eggs. Peel them and cut into large cubes. Put half of the resulting mass in a salad bowl.
- Cut lightly salted trout into cubes and place half of the whole trout with the eggs.
- Clean out the seeds from the tomatoes. Cut the tomato pulp into cubes. Cut the cheese of your choice into cubes. Take just half and put in a salad bowl.
- Now repeat the layers again with the products that remain after the first installation. When laying in layers, do not crush them. The salad should remain lush. Put some pickled garlic on top.
- Prepare salad dressing. To do this, mix olive oil, lemon juice, liquid honey. Add sea salt and pepper mixture. You can adjust the acidity and sweetness of the sauce to your liking.
- Fill the salad. Garnish with olives and quail eggs. Put the dish in the refrigerator for 1 hour to let the salad infuse.
Compound:
- Lightly salted trout - 200 g
- Boiled carrots - 2 pcs
- Boiled beets - 1 pc.
- Boiled eggs - 4 pcs
- Cheese - 100 g
- Green onions - 1 bunch
Cooking:
- Free the potatoes from the peel and grate. Salt it a little and mix with mayonnaise. Put it on a plate - this will be the first layer.
- Lightly salted trout must be cut into small cubes. Mix the fish with mayonnaise and place on a plate in a second layer.
- Wash and chop green onions, after drying. Sprinkle the chopped herbs over the salad.
- Lay the third layer of eggs, chopped on a fine grater, which must first be cleaned. Before laying out, the egg mass must be mixed with mayonnaise.
- Grate cheese on a fine grater. Prepare a mixture of grated cheese and mayonnaise. Lay it out in the fourth layer.
- Grate carrots, add mayonnaise to it - this is the fifth layer. Next lay out the beets. You can decorate the salad in the form of a fish. To do this, leave a little light part - this will serve as the head of the fish. You can decorate the salad however you like.
Compound:
- Lightly salted trout - 300 g
- Salmon caviar - 130 g
- Boiled rice - 150 g
- Red lettuce onion - 1 head
- Boiled eggs - 4 pcs
- Mayonnaise - to taste
- Green leaf lettuce - to taste
Cooking:
- Rice must be boiled and cooled. When it has cooled, place it in a salad bowl.
- Cut the onions into medium-sized cubes and place in a salad bowl with rice.
- Eggs must be peeled and cut into medium cubes. Similarly, cut and lightly salted trout. Place these ingredients in a salad bowl as well.
- Mix everything thoroughly. Dress the salad with mayonnaise. You can salt it a little if you like.
- Arrange lettuce leaves on a flat plate. Lay the resulting dish on them. Thickly decorate the salad with salmon caviar. You can serve the dish on the table.
Compound:
- Lightly salted trout - 200 g
- Boiled egg - 3 pcs
- Onion - 1 head
- Pear - 1 pc.
- Mayonnaise - to taste
- Pomegranate seeds - to taste
- Parsley greens - to taste
Cooking:
- Cut the lightly salted trout into small cubes. Put the chopped fish in a salad bowl in the first layer.
- Chop the onion into cubes and place the second layer in the salad bowl, mixing it with mayonnaise.
- Grate a pre-peeled green apple on a grater. Put the apple in the salad bowl, thus forming the third layer.
- The fourth layer of salad consists of eggs mixed with mayonnaise, which must first be chopped into small cubes.
- Peel and grate the pear. This chopped fruit will make up the fifth salad layer.
- Grate the cheese on a fine grater. Mix half the cheese with mayonnaise. You will receive the sixth layer. Sprinkle the remaining cheese on top of the salad. Garnish the dish with pomegranate seeds and herbs.
In Russian cuisine, lightly salted trout or red fish is traditionally used in the form of natural cuts or as one of the ingredients of sandwiches, canapes and stuffed tartlets. In this form, it is served both on the everyday table and on all kinds of celebrations.
Salads with fish also occupy a special place in Russian cuisine. For the most part, these are very high-calorie puff snacks, consisting of at least 4-5 components, smeared with mayonnaise sauce. Combinations of products in such snacks are very diverse. Here you can find not only seafood, but also meat, poultry, mushrooms, dried fruits, nuts, and much more.
Much less often you can find recipes with oil dressing and portioned serving. These salads are usually arranged either in the form of small slides with picturesquely arranged components framed by lettuce leaves, or in the form of neat cylinders created using special tin molds, in which chopped products are placed in layers.
On the net you can find many salads with salted trout or salmon. The most famous of them are "Starfish", "Master's coat", "Crab with trout" and others. Below are both popular recipes and less common options for the dish.
Cheese salad with salmon
Classic cheese salad ennobled with tender fish fillet. Perfect for filling portioned buffet snacks.
List of ingredients:
- Processed cheese - 5 curds.
- Trout - 300 g.
- Mayonnaise - 200 g.
- Chicken egg - 4 pcs.
- Garlic - 3 pcs.
- Fresh dill or green onion - 20 g.
- Salt.
- Pepper.
Cooking method:
- Chop the greens and mix it with ground pepper, crushed garlic, mayonnaise and salt. Leave a couple of branches for decoration.
- Cut the trout fillet into large cubes, leaving 2-3 plates for a decorative rosette.
- Boil eggs. Grate along with processed cheese on a large profile. Chop up two or three yolks separately.
- Mix eggs, red fish, cheese and green sauce. Give the surface of the salad a semicircular shape, evenly sprinkle it with crumbled yolk. Place a rosette of trout plates and a few sprigs of greens on top.
Salted trout salad "Spark"
Colorful salad of appetizing trout, eggs, potatoes, bright pomegranate seeds and green onions.
List of ingredients:
- Trout - 300 g.
- Green onions - 30-50 g.
- Carrots - 1-2 pcs.
- Pomegranate - 50-80 g.
- Potato - 200 g.
- Egg - 3 pcs.
- Salt.
- Mayonnaise - 150-200 g.
Cooking method:
- Boil potatoes, eggs and carrots. Cool and cut into cubes of the same size. Grind the trout fillet in the same way.
- Coarsely chop the onion. Peel the pomegranate seeds.
- Mix everything in a salad bowl and season with mayonnaise. Salt and pepper if desired.
- Salad is not infused.
Salad "Crab with trout"
The dish can be prepared both in the full version with Philadelphia, Ricotta cheese, and in a more budget version, just with processed cheese. Boiled rice or thinly sliced Beijing cabbage is added as a neutral filler.
List of ingredients:
- Crab sticks chilled - 100 g.
- Trout fillet - 150-200 g.
- Rice - 50 g. Or
- Beijing cabbage - 100 g.
- Ricotta cheese - 150 g.
- Chicken egg - 3 pcs.
- Sour cream - 80 g.
- Green onion - 50 g.
- Artificial caviar - 2 tbsp. l.
- Salt.
- Pepper.
- Lettuce leaves.
- Mayonnaise - 80 g.
Cooking method:
- Boil eggs and fluffy rice. Grind egg whites and yolks separately.
- Chop the onion. Coarsely chop the trout fillet and crab sticks.
- Ricotta cheese mixed with chopped herbs, sour cream, crumbled yolk and mayonnaise.
- Put the trout fillet and rice on the bottom of the salad bowl. Layer with cheese.
- Place crab sticks and protein on top. Spread generously with cheese again.
- When serving, cover the dishes with lettuce leaves, in the center of which put a slide of lettuce. Decorate its surface with artificial or natural caviar, pieces of green onions and trout.
- Impregnation of the salad is not needed.
Salad "Master's coat"
A more luxurious version of the well-known dish. Served puff in a salad bowl or in portions, laid out through a tin cylinder.
List of ingredients:
- Beets - 1 pc.
- Trout - 300 g.
- Potato - 1 pc.
- Red onion - 1 pc.
- Egg - 2 pcs.
- Carrot - 1 pc.
- Salt.
- Mustard - 1 tsp
- Mayonnaise - 150 g.
- Garlic - 1 clove.
- Dried greens - optional.
- Pepper.
Cooking method:
- Boil the root vegetables, peel and cut into small and equal-sized cubes. Grind lightly salted trout fillets in the same way.
- Mix mayonnaise with crushed garlic, pepper, herbs, salt and mustard.
- Grate boiled eggs. Finely chop the red onion and lightly squeeze it with your hands.
- Place a tin cylinder in the center of the serving plate. In layers of about 1-1.5 cm thick, put the following ingredients into it - beets, eggs, carrots, potatoes, red onions and large trout cubes.
- Each ingredient must be separated from the other with a thin mayonnaise net. To make it easier for yourself, you can put the sauce in a tight plastic bag and cut off one of the corners.
- The mesh is not applied to the upper fish layer. If desired, a small rosette is made, in the center of which is placed a sprig of greenery or a lemon spiral, a hill of crumbled yolk.
Trout and avocado salad
Exquisite New Year's salad, very light and nutritious.
List of ingredients:
- Trout - 250 g.
- Dense tomatoes - 2 pcs.
- Red onion - 50-80 g.
- Avocado - 150 g.
- Capers or gherkins - 30 or 50 g, respectively.
- Oil - 30 ml.
- Lemon juice - 10 ml.
- Parsley - 20 g.
- Pepper.
- Salt.
Cooking method:
- Finely chop the parsley, mix it with lemon juice, oil and spices.
- Peel the avocados, cut the pulp into medium-sized cubes and immediately place in the sour dressing so that they do not darken.
- Chop the tomatoes, red onion, trout and gherkins into cubes of the same size (leave the capers as they are).
- Combine all ingredients in a bowl and mix thoroughly.
- Place a cylinder on the center of a flat serving plate and place 200-250 g of lettuce tightly into it.
- Carefully remove the cylinder. Decorate the finished composition in a circle with lettuce leaves, drops of olive oil, ground pepper. The salad itself can be supplemented with a slice of lemon and a sprig of parsley.
I bring to your attention a very tasty and hearty salad with trout, cheese and tomatoes.
To prepare such a salad, you can use salted or slightly salted fish. Personally, I prefer to buy whole trout and salt it at home.
In order to save precious time, you can purchase canned or lightly salted trout in vacuum packaging.
The recipe for trout salad was shared with me by a woman who has completed her work experience as a chef in one of the prestigious canteens in Moscow.
She selects such recipes so that the products included in their composition are natural.
Salad with lightly salted trout will be an excellent appetizer on the occasion of the celebration.
And I'll tell you a little secret. Being a lover of trout dishes, I often indulge myself with all kinds of salads with lightly salted fish, stealthily eating them with a tablespoon))
To prepare a salad with salted or slightly salted trout, you will need: Vacuum-packed trout, 300 gr. - 1 pack; 1 large fleshy fresh tomato; 150 gr. hard cheese; 1 small head of onion; 8 quail eggs. You can replace them with four chicken.; 1 large tuber of young potatoes; salt and ground black pepper to taste; favorite mayonnaise for dressing.
How to make trout salad: Remove lightly salted fish from the package and dip the whole piece well with a paper towel. Cut the trout into small pieces. Scald a ripe tomato with boiling water, carefully remove the thin skin. Chop it into thin slices. Grate the cheese on the coarse side of the grater. Boil quail or chicken eggs over low heat, adding a tablespoon of salt so as not to crack. Boil potatoes in their skins. Cool and clean. Cut into small cubes. Cut cooled eggs into slices. Chop onions, scalding with boiling water to get rid of bitterness.
Lightly salted or salted trout salad can be prepared in layers, but as you may have guessed, I put all the products in a salad bowl, add ground pepper to taste and season with my favorite mayonnaise. I do not put salt in trout salad.
To make the trout salad more tender, instead of regular cheese, you can use melted cheese, slightly freezing it, so that you can easily grate the product on a coarse grater.
Serve to the table to thunderous applause and alcohol intoxication)))
Now you know how to cook a salad of salted or slightly salted trout. Just do not give this recipe to anyone, let it be another of our little secret))
If you want to have an easy-to-prepare, but at the same time appetizing, tasty and satisfying dish on your table, you can safely useone of the salad recipes with lightly salted trout.
The components that make up these salads contain many useful substances that will have a beneficial effect on your health. The trout itself will spice up salads and make them more satisfying, which will ensure the success of such dishes on any table.
Salad with salted trout and egg
Compound:
- Lightly salted trout - 200 g
- Boiled egg - 3 pcs
- Tomatoes - 2 pcs
- Mozzarella cheese (you can use any hard cheese) - 5 pcs
- Pickled garlic - 5 cloves
- Olives - to taste
- Quail eggs - 4 pcs
- Olive oil - 4 tbsp
- Lemon juice - 2 tbsp
- Liquid honey - 1 tsp
- Pepper mix - to taste
- Sea salt - to taste
Cooking:
- Take hard-boiled chicken eggs. Peel them and cut into large cubes. Put half of the resulting mass in a salad bowl.
- Cut lightly salted trout into cubes and place half of the whole trout with the eggs.
- Clean out the seeds from the tomatoes. Cut the tomato pulp into cubes. Cut the cheese of your choice into cubes. Take just half and put in a salad bowl.
- Now repeat the layers again with the products that remain after the first installation. When laying in layers, do not crush them. The salad should remain lush. Put some pickled garlic on top.
- cook salad dressing. To do this, mix olive oil, lemon juice, liquid honey. Add sea salt and pepper mixture. You can adjust the acidity and sweetness of the sauce to your liking.
- Fill the salad. Garnish with olives and quail eggs. Put the dish in the refrigerator for 1 hour to let the salad infuse.
Trout salad in a fur coat
Compound:
- Lightly salted trout - 200 g
- Boiled potatoes - 2 pcs
- Boiled carrots - 2 pcs
- Boiled beets - 1 pc.
- Boiled eggs - 4 pcs
- Cheese - 100 g
- Green onions - 1 bunch
- Mayonnaise - 200 g
Cooking:
- Free the potatoes from the peel and grate. Salt it a little and mix with mayonnaise. Put it on a plate - this will be the first layer.
- Lightly salted trout must be cut into small cubes. Mix the fish with mayonnaise and place on a plate in a second layer.
- Wash and chop green onions, after drying. Sprinkle the chopped herbs over the salad.
- In the third layer, lay out the eggs, chopped on a fine grater, which must first be cleaned. Before laying out, the egg mass must be mixed with mayonnaise.
- Grate cheese on a fine grater. Prepare a mixture of grated cheese and mayonnaise. Lay it out in the fourth layer.
- Grate carrots, add mayonnaise to it - this is the fifth layer. Next lay out the beets. You can decorate the salad in the form of a fish. To do this, leave a little light part - this will serve as the head of the fish. You can decorate the salad however you like.
Salad Fjords with lightly salted trout
Compound:
- Lightly salted trout - 300 g
- Salmon caviar - 130 g
- Boiled rice - 150 g
- Red lettuce onion - 1 head
- Boiled eggs - 4 pcs
- Mayonnaise - to taste
- Green leaf lettuce - to taste
Cooking:
- Rice must be boiled and cooled. When it has cooled, place it in a salad bowl.
- Cut the onions into medium-sized cubes and place in a salad bowl with rice.
- Eggs must be peeled and cut into medium cubes. Similarly, cut and lightly salted trout. Place these ingredients in a salad bowl as well.
- Mix everything thoroughly. Dress the salad with mayonnaise. You can salt it a little if you like.
- Arrange lettuce leaves on a flat plate. Lay the resulting dish on them. Thickly decorate the salad with salmon caviar. You can serve the dish on the table.
Salad Kumushka with slightly salted trout
Compound:
- Lightly salted trout - 200 g
- Cheese - 150 g
- Boiled egg - 3 pcs
- Onion - 1 head
- Green apple - 1 pc.
- Pear - 1 pc.
- Mayonnaise - to taste
- Pomegranate seeds - to taste
- Parsley greens - to taste
Cooking:
- Cut the lightly salted trout into small cubes. Put the chopped fish in a salad bowl in the first layer.
- Chop the onion into cubes and place the second layer in the salad bowl, mixing it with mayonnaise.
- Grate a pre-peeled green apple on a grater. Put the apple in the salad bowl, thus forming the third layer.
- The fourth layer of salad consists of eggs mixed with mayonnaise, which must first be chopped into small cubes.
- Peel and grate the pear. This chopped fruit will make up the fifth salad layer.
- Grate the cheese on a fine grater. Mix half the cheese with mayonnaise. You will receive the sixth layer. Sprinkle the remaining cheese on top of the salad. Garnish the dish with pomegranate seeds and herbs.
Lightly salted trout salads will become desirable and popular dishes on any table. They differ in nutritiousness and unique taste. In addition, trout will add a touch of tenderness to your dishes. Choose the right recipe from the variety and enjoy its taste!
Salads with such wonderful fish as trout and salmon always turn out to be very refined, with a rich amazing taste. In this article we will talk about the best recipes for such delicious salads.
Lightly salted salmon and trout are very similar in taste, so they are interchangeable in salads. You can use both purchased lightly salted fish, and pickle it yourself, because. it's pretty easy.
More often, salads with trout and salmon are prepared for the holidays, because this is a great option for the New Year's or any other festive table. They can be both layered and simple - when the ingredients are simply mixed together, you can also replace this fish with another, for example, make “Trout under a fur coat” instead of herring - this is a great alternative to the traditional and familiar.
Recipe one: Salad with trout and potatoes
You will need: 400g lightly salted trout / salmon, 300g mayonnaise, 8 boiled eggs and potato tubers, 1 onion, 1-2 tbsp. pomegranate seeds, green onions, salt.
How to cook a salad with trout and potatoes. Separate the whites of boiled eggs from the yolks, cut the onion into thin half rings, salt it and mash. Finely chop the fish, put in a salad bowl with the first layer. Sprinkle the fish with onions, rub the potatoes on top so that the fish can be seen on the sides, grease with mayonnaise. Grate the egg yolks on top. Sprinkle grated squirrels on top of the yolks, pour over with mayonnaise again, sprinkle with chopped green onions, put pomegranate seeds on top.
Recipe two: Festive salad with salmon without mayonnaise
You will need: 1 apple and avocado, ½ lemon, lightly salted salmon or trout, lettuce, cherry tomatoes, cheese, sesame, arugula, pine nuts, dressing - 120 ml olive oil, 25 ml wine vinegar, 20 ml soy sauce, 20 g mustard, 15 ml honey.
How to cook a New Year's salad with trout without mayonnaise. Peel the avocado, cut into small cubes, removing the stone, repeat the same with the apple, sprinkle the apple and avocado with lemon juice. Finely chop the fish, pick lettuce and arugula, chop the nuts not too finely, cut the cheese into cubes, combine all the ingredients for the salad. Mix all the ingredients for the dressing, pour over the salad, mix it, put it in small round plates, tamp and turn on flat plates. Garnish with cherry tomatoes by soaking them underneath and dipping them in sesame seeds.
Salads are very tasty, in which lightly salted salmon is combined with other seafood.
Recipe three: Salad with salmon and seafood "Cornucopia"
You will need: 250 g of slightly salted salmon/trout and peeled shrimp, 4-5 boiled eggs, 1 medium cucumber, a glass of boiled rice and a can of canned corn, ½ lemon (juice), green onions, mayonnaise, pepper, salt, decorations - fish, red caviar, parsley, shrimp.
How to cook a festive seafood salad. Divide the whites of boiled eggs and yolks, set aside the latter for decoration. Cut the fish, combine with shrimp and sprinkle with lemon juice, add corn and rice, finely chopped cucumber, grated proteins, chopped green onions, pepper and salt, add mayonnaise and mix. Put the salad on a flat dish in the shape of a horn, sprinkle with grated yolks on a fine grater, decorate with caviar, parsley, fish and shrimp, let it brew before serving.
Fourth recipe: Salmon on a fur coat salad
You will need: 300g lightly salted trout / salmon, 100-200g natural yogurt / sour cream / mayonnaise, 2 boiled potato tubers, beets and eggs, 1-2 onions, 1 boiled carrots, greens.
How to cook salad "Salmon on a fur coat". On a coarse grater, grate all the vegetables, chop the onion, chop the eggs or rub too. Put a ring on the plate, with which it will be convenient to spread the salad in a beautiful round shape. Lubricate the bottom of the plate with vegetable oil, put the beets, grease with sauce, then spread all the ingredients with sauce: after carrots, potatoes, eggs, onions. The last layer is fish cut into pieces. Decorate with herbs and let the salad brew, gently remove the ring with a quick movement.
Recipe Five: Trout Salad Cake
You will need: 500g lightly salted salmon / trout, 100g Philadelphia cheese or cottage cheese / cream cheese, 8g gelatin, 4 boiled eggs, 1 pack of crab sticks, 4-5 tbsp. boiled rice, 4 tbsp. sour cream and mayonnaise, greens and red caviar for decoration.
How to cook salad cake with salmon. Cover a deep dish with food foil, overlap (so that there are no gaps) thinly sliced \u200b\u200bfish pieces, covering both the bottom and sides of the dish. Grate egg yolks, whites and crab sticks separately on a fine grater. Pour gelatin with 0.5 cups of cold water, wait for it to swell, then dissolve in a water bath, but do not boil, remove from the stove and let cool. Mix soft cheese, sour cream and mayonnaise until smooth, pour in the cooled gelatin, grease the fish layer with the resulting cream, lay out the grated yolks in a layer (you don’t need to distribute it on the sides like fish - put it only in the center of the dish). Then grease with cream, put crab sticks, then again cream, proteins, cream, rice, cream. Cover with foil and put the cake in the refrigerator overnight. Remove the cake from the refrigerator, cover with a flat plate and invert onto it. Decorate the salad with herbs and red caviar.
Having prepared a salad with slightly salted salmon according to any of the proposed recipes, you will receive a lot of praise, because such salads are always tasty and appetizing, and a beautiful design will help to add spectacularity to them.
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