What salad to prepare from lightly salted sockeye salmon. Salad with red fish: delicious recipes

Good afternoon.

The first harvests of greenhouse cucumbers are already starting to be harvested in dachas and gardens. For now we are enjoying fresh vegetables from the garden, but very soon the time for winter preparations will come.

And what to do if all last year’s supplies have not yet been eaten? I suggest putting them into action right now. For example, start preparing salads from pickled cucumbers. This way you can kill two birds with one stone: diversify your menu with delicious salads and free up jars for fresh ingredients.

Moreover, the number of different preparation options allows you to choose a salad for every taste. Both for the daily menu and for the holiday table.

A lot of people think that pickles can only be added to. Therefore, my goal today is to maximize the possibilities of using this product.

Salad with pickles, eggs and potatoes

A recipe with simple ingredients that are found in any kitchen.

Ingredients for 2 servings:

2 medium boiled potatoes
2 boiled eggs
1 medium pickled cucumber
half an onion
50 g mayonnaise
Salt - to taste
Dill and parsley

Preparation:

1. Cut the cucumber into rings and place in a deep bowl.

2. Cut the boiled potatoes, onions and one egg into small cubes and add them to the cucumbers. Add chopped herbs and mayonnaise there. Salt and mix.

3. The salad is ready. Place it in salad bowls and decorate with the remaining egg quarters.

Bon appetit!

A simple and tasty salad for every day with onions and butter

To prepare a salad, you can get by with an even smaller set of ingredients, but, to be honest, it will be more of an appetizer for the main course.

Ingredients:

Pickled cucumbers – 500 g
Onion - 1 piece
Dill
Pepper
Vegetable oil

Preparation boils down to cutting cucumbers and onions into half rings and chopping the greens. After which they need to be combined in one bowl, pepper, add vegetable oil and mix.

Unrefined vegetable oil is perfect for this salad.

Ready. Bon appetit!

No-cook recipe with sausage, corn and peas

A quick version of a hearty salad with ingredients that do not need to be pre-fried or boiled. Very convenient for a quick snack.

Ingredients:

Canned corn and peas - 2 tbsp each
Fresh cucumber – 1 pc.
Pickled cucumber – 2 pcs.
Carrots - 1 pc.
Smoked sausage – 150 g
Mayonnaise - 2 tbsp
Greenery

Preparation:

1. Grate carrots and fresh cucumber.

2. Cut the pickled cucumber and sausage into strips.

3. Combine all ingredients in one bowl, add corn and peas.

4. Add mayonnaise and mix. Then transfer the salad to a salad bowl and garnish with chopped herbs.

Ready. Bon appetit!

Light snack of pickles and peas

And again, a simple appetizer that can be prepared in 5 minutes, but which will go perfectly with almost any main course, or even as a cold side dish.

Ingredients:

Pickled cucumbers - 3 pcs.
Half an onion
Green peas - 2-3 tbsp
Unrefined sunflower oil
Pepper

Preparation boils down to cutting cucumbers and onions into half rings and mixing them with peas with the addition of vegetable oil. If desired, you can add ground pepper.

And you're done. Bon appetit!

Video on how to make lean potato salad

Well, before we move on to more complex recipes (in terms of cooking time and preliminary preparation of products), I suggest watching an excellent video about preparing a simple and tasty lean salad.

Salad with pickles and mushrooms

An excellent salad recipe that can be placed on the holiday table as a light snack.

Ingredients:

Mushrooms (champignons) – 500 g
Onion - 1 pc.
Pickled cucumbers - 3 pcs.
Boiled eggs - 4 pcs
Mayonnaise - 3 tbsp.
Mustard - 2 tbsp.
Salt, ground black pepper - to taste

Preparation:

1. Place water in a saucepan, bring it to a boil, add a little salt and boil the mushrooms in it over medium heat for 5-8 minutes.

Be sure to wash the mushrooms before doing this.

2. Then put the mushrooms in a colander, wait 5 minutes until they cool down and cut into small cubes.

3. Cut the onions and pickles into small cubes and add to the mushrooms.

4. In the same bowl, grate the boiled eggs on a fine grater and add a little ground pepper.

5. Prepare the sauce by thoroughly mixing mayonnaise with table mustard.

If you have time, it would be good to let the salad sit in the refrigerator for 1 hour.

Bon appetit!

Delicious recipe with canned beans and croutons

The next two recipes will use beans as the main ingredients. This wonderful product, rich in vegetable proteins, makes the salad not only tasty, but also filling and nutritious.

Let's start with the recipe with canned beans, as it is simpler.

Ingredients:

Canned beans - 1 can
Pickled mushrooms - 1 jar
Tomatoes - 2 pcs.
Pickled cucumbers - 2 pcs.
Crackers - 60 gr
Onion - 0.5 pcs.

Preparation:

1. Finely chop the onion and pickled mushrooms and fry in a frying pan with vegetable oil until the onions are golden brown (6-8 minutes, stirring constantly).

Combine the resulting frying with pickled cucumbers, pre-cut into half rings or strips.

2. Place canned beans and diced tomatoes in the same bowl. Lightly salt the tomatoes.

Before adding beans to a salad, run hot water over them to remove the sticky liquid that forms during canning.

3. Mix the salad, then place it in portions in a salad bowl and only then sprinkle it with crackers so that they do not soften in the total mass.

Ready. Bon appetit!

Salad with dried beans, fried onions and carrots

In the second option we will use dried beans. It requires more time because... it will need to be pre-soaked and then boiled.

Ingredients:

Dried beans - 2 cups
Pickled cucumbers - 3-4 pcs.
Onion - 3-4 medium onions
Carrots - 3 pcs.
Vegetable oil for frying

Preparation:

1. Dried beans must first be soaked in cold water for 4-5 hours to soften them. Then it needs to be washed in running water and boiled over medium heat, lightly adding salt, for 15-20 minutes so that it softens but does not boil. Then rinse again in cold water.

Finely chop the onion and fry over medium heat with vegetable oil until soft.

3. When the onion turns golden, add the carrots, grated on a coarse grater, and fry for another 5-6 minutes, stirring constantly.

4. After this, add beans and diced pickles to the pan, cover with a lid and simmer for another 7-10 minutes so that all ingredients are saturated with each other’s aromas.

The finished salad can be served either hot or cold.

Bon appetit!

Shakhtarskiy salad with pickles and chicken liver

And finally, we move on to “male” salads with meat. Here is a very tasty and not complicated recipe with liver and cheese. We will collect it in layers.

Ingredients:

Boiled liver - 300-400 g
1 onion
1 carrot
4 boiled eggs
300 g pickled cucumbers
Hard cheese - 150 g
Mayonnaise for dressing

Preparation:

1. Cut the onion into small cubes and fry in a frying pan until golden. After this, add the carrots, grated on a coarse grater, and fry for another 5-6 minutes until the carrots soften.

The roast can be lightly salted.

2. Grate the boiled liver on a coarse grater or blend with a blender.

3. Place the liver on a serving dish in a thin layer and add a few strips of mayonnaise on top. This is the first layer.

4. The next layer is the onion frying and again the mayonnaise mesh.

5. The third layer is pickled cucumbers, grated. And again mayonnaise.

6. Then comes a layer of grated eggs.

7. And the final layer will be grated cheese, slightly diluted with mayonnaise.

Now the salad needs to be put in the refrigerator for at least 20 minutes so that the layers are soaked.

Ready. Bon appetit!

Country-style recipe with pickles and chicken

And finally, I suggest you look at an excellent recipe with cucumbers and chicken. Simple and delicious. The way a salad should be.

After looking through this selection, I’m sure you are no longer so keen on the question of “What to do with last year’s preparations.”

That's all for today, thank you for your attention.

Salted salmon salad is a wonderful option for a holiday table, because the very tender meat of this fish is quickly digestible and contains iodine, protein, potassium, magnesium, phosphorus, zinc, calcium and fluorine. And lightly salted salmon retains all these vitamins and minerals in full.

New Year, anniversary, birthday, romantic dinner or an ordinary weekday - salted salmon salad will undoubtedly decorate your table. Prepare it and your loved ones will not remain indifferent. Gone are the days when salmon was a rare product on our tables, now you can buy it in almost every store and make it a regular “guest” at your holiday feast.

Buy chilled salmon and marinate it. This will make the salad much tastier.

How to prepare salted salmon salad - 15 varieties

Salad "Excellence"

Prepare a salad in which a tasty and interesting combination of fish and exotic fruit will surprise your guests.

Ingredients:

Salted salmon - 200 g;
Boiled rice - 100 g;
Avocado - 2 pcs;
Hard cheese - 100 g;
Curd cheese - 200 g;
Lemon - for decoration;
Salt - to taste;
Greens - to taste.

Preparation:

Boil the rice and cool.

Separate the avocado from the peel and pit and cut into cubes.

Also cut the salmon into cubes.

Grate hard cheese on a coarse grater.

Once we have all the ingredients ready, let’s start assembling the salad:

1 layer - salmon;

2 - boiled rice;

3 - avocado;

4 - curd cheese;

6 - hard cheese.

Now put the salad in a cool place for 20-30 minutes. Before serving, you can decorate at your discretion.

Olivier salad is a regular dish on the holiday table in every home. Try to surprise your guests, experiment and prepare a wonderful “Olivier” with salted salmon. Red fish gives a noble taste and makes the dish more festive.

Ingredients:

Salted salmon - 220 g;
Boiled potatoes - 2 pcs.;
Chicken egg - 1 pc.;
Boiled carrots - 2 pcs.;
Pickled peas (can be replaced with boiled ones) - 4 tbsp. l.;
Mayonnaise - 2 tbsp. l.;
Pickled cucumber - 3 pcs.;
Green onions and dill to taste.

Preparation:

Boil vegetables and eggs in advance and let cool.

Cut into small cubes and place in a deep cup.

Also cut the salmon and cucumbers into small cubes and add them to the vegetables.

Add peas and season the salad with mayonnaise, mix gently and transfer to a salad bowl. Cool for 30 minutes and decorate with herbs.

A very tasty and incredibly tender salad is ready!

You can replace pickles with fresh ones, and mayonnaise with yogurt dressing. To do this, mix classic yogurt, pepper, salt, olive oil and add apple cider vinegar. This option is lower in calories

A tasty, light, low-calorie and vitamin-packed salad of salmon and fresh vegetables will delight you and your guests. Or you don’t have to wait for a reason and cook it for lunch or dinner.

Ingredients:

Salted salmon - 400 g;
Fresh cucumbers - 100 g;
Tomatoes - 2 pcs;
Beijing cabbage - 200 g;
Chicken egg - 3 pcs;
Vegetable oil - 20 ml;
Lemon juice - 1 tsp;
Dill to taste.

Preparation:

Cut salmon, tomatoes and cucumbers into cubes.

Chop the boiled eggs.

Cut the Chinese cabbage into large pieces and chop the dill. Mix everything and add oil and lemon juice. You can add salt.

A tasty, healthy and bright salmon salad with curd cheese will decorate any table. This salad can be prepared as an alternative to “herring under a fur coat”.

Ingredients:

Boiled beets - 250 g;
Boiled potatoes - 150 g;
Curd cheese - 200 g;
Salted salmon - 150 g;
Canned peas - 50 g;
Salt to taste;
Garlic - 2 cloves.

Preparation:

First prepare the vegetables - boil and cool.

Pass the garlic through a press and add to the cheese. Add salt to taste.

Cut potatoes and salmon into cubes.

Grate the beets on a coarse grater

Assemble the salad in layers:

1 - beets,

2 - potatoes,

3 - garlic-cheese mixture,

4- finely chopped greens,

6 - beets with herbs.

Place in the refrigerator for 40 minutes. Remove the pan, garnish with peas and serve

It is better to boil vegetables in salted water

What goes with salted fish? Of course with potatoes. Even better with baked potatoes. Add another salted salmon salad with arugula and potatoes to your cookbook.

Ingredients:

Lightly salted salmon - 200 g
Arugula - 1 bunch
Potatoes - 3 pcs.
Grainy mustard - 1 tbsp. l.
Olive oil - 3 tbsp. l.
Honey - 1 tbsp. l.
Lemon juice - 1 tbsp. l.
Ground black pepper - to taste
Rosemary - 1 tsp.

Preparation:

First you need to prepare the dressing. To do this, mix oil, mustard, honey and lemon juice and add salt to taste.

Peel the potatoes and cut into slices. Season with oil and sprinkle with rosemary. Place it in one layer on a greased baking sheet and bake in the oven until golden brown.

Cut the salmon into thin strips and mix with arugula leaves, potatoes and pour over the dressing. Mix carefully and serve.

Try making this salad with new potatoes, which will need to be pre-washed with a brush and baked in their skins

Tired of heavy salads? Do you want something light and tasty? Prepare a salad of salted salmon, orange and grapefruit.

Ingredients:

Lightly salted salmon - 200 g;
Salad - 1 bunch;
Grapefruit - 1 piece;
Orange - 1 piece;
Sweet pepper - 1 large;
Onion - 1 small;
Soy sauce - 2 tbsp. l.;
Grated ginger - 1 tsp;
Sesame for sprinkling - 1 tbsp. l.

Preparation:

First of all, let's prepare all the ingredients.

Peel the onion and pepper and cut into thin half rings.

Peel the orange and grapefruit and remove the white layer. Separate the citrus slices from the film and center.

Squeeze the remaining parts of the orange and grapefruit into a cup, add grated ginger and soy sauce. Stir and leave to infuse.

Cut the fish fillet into thin slices.

Tear the lettuce leaves into large pieces, place on a flat dish and pour over the dressing.

Then add some citrus fruits and fish.

Add peppers and onions.

Place the remaining citrus slices on top and pour over the dressing. The finished salad can be sprinkled with sesame seeds and served chilled.

A very light salmon salad combined with fresh crispy celery and sweet carrots.

Ingredients:

Lightly salted salmon - 150 g;
Celery - 2 stalks;
Carrots - 1 piece;
Ground black pepper, salt to taste;
Olive oil - 2 tbsp. l.;
Juice of half a lemon.

Preparation:

Remove skin and bones from the fish and cut into small pieces.

Remove the top layer from the celery and cut it like salmon.

Peel the carrots and cut into thin slices.

Combine everything and sprinkle with freshly ground pepper, salt, lemon juice and oil. Place the salad in the refrigerator for 25-30 minutes and serve chilled.

Sushi - salted salmon cake

This salad is a great option for those who love sushi but don't like to cook it. It has everything - red fish, rice, nori, avocado, cucumber and Philadelphia cheese.

Ingredients:

Rice - 200 g;
Water - 500 ml;
Rice vinegar - 2 tbsp;
Salt - 1/2 tbsp;
Sugar 1 tbsp;
Water - 1 tbsp;
Nori sheet;
Lightly salted salmon - 250 g;
Avocado - 1 piece;
Cucumber - 1 piece;
Philadelphia cheese - 200 g;
Sesame seeds;
Caviar - 75 g.

Preparation:

First of all, cook the rice. To do this, rinse it and boil it. While the rice is cooking, you can prepare the filling for it. Mix 1 tbsp in a saucepan. l. water, salt, sugar and vinegar. Place on the fire and cook until it boils and the sugar dissolves. When it boils, turn off the heat. Pour this mixture over hot rice and leave to cool.

Let's start assembling the salad.

Place in the mold in layers: rice, level and compact, cheese in a thin layer, cucumber, fish, avocado, rice again, cheese, caviar.

Place the salad in the refrigerator for several hours. Before serving, remove the pan, decorate as desired and sprinkle the edges with sesame seeds.

Serve with soy sauce.

To make the cake even tastier, you can sprinkle each layer with soy sauce, and cut the fish into thin slices

Another recipe with exotic fruit. But this time we will add more corn and croutons. Crispy and at the same time tender salad will be an excellent decoration for your holiday table.

Ingredients:

Lightly salted salmon - 200 g;
Avocado - 1 piece;
White bread - 2 slices;
Butter - 1 tsp;
Canned corn - ½ can;
Mayonnaise - 2 tbsp;
Spices (salt, pepper, ground herbs) - to taste.

Preparation:

First, let's prepare the crackers. Cut the crusts off the bread and cut the crumb into cubes. Sprinkle with spices and fry with spices.

Cut the avocado and fish into small pieces.

Lay out the salad in layers: salmon, avocado, corn, mayonnaise, croutons.

Crackers can be added before serving. Serve the salad chilled.

The incredibly tasty combination of lightly salted salmon, boiled shrimp and sweet pineapple makes this dish “royal”. Serve this salad for any occasion and your guests will definitely appreciate this culinary masterpiece.

Ingredients:

Lightly salted salmon - 200 g;
Peeled boiled shrimp - 500 g;
Beijing cabbage - ½ head;
Canned pineapple - 200 g;
Fresh cucumber - 1 piece;
Hard cheese - 100 g;
Lemon juice - 2 tsp;
Greens - to taste
Mayonnaise

Preparation:

First, prepare all the ingredients.

Cut the salmon into small pieces.

Remove the seeds from the cucumber and cut the pulp into cubes.

Chop the cabbage, mash it with your hands and sprinkle with lemon juice.

Dry the pineapple with a paper towel and then cut it in the same way as fish and cucumber.

Grate the cheese on a coarse grater.

Mix all ingredients in a deep bowl, season with mayonnaise, mix and transfer to a salad bowl. Garnish with herbs and serve.

The salad is ready!

Another salad of salted salmon and vegetables as an alternative to shuboy herring.

Ingredients:

Lightly salted salmon - 300 g;
Boiled eggs - 2 pcs;
Onions - 1 piece;
Boiled carrots - 1 piece;
Boiled beets - 2 pcs;
Boiled potatoes - 2 pcs;
Mayonnaise - 100-200 g;
Greens - to taste.

Preparation:

Boil vegetables and eggs, cool and grate on a coarse grater.

Cut the salmon into pieces or slices.

Layer the salad in layers:

1 - beets,

2 - carrots,

2- potatoes,

We coat each layer, except the last one, with mayonnaise. Place the finished salad in the refrigerator for 1-2 hours. Before serving, garnish with herbs

How do you like this combination - salmon and pickles? A little strange, isn't it? But prepare it for a holiday at least once and your guests will definitely appreciate its fresh and memorable taste.

Ingredients:

Lightly salted salmon - 200 g;
Pickled cucumbers - 2 small pieces;
Boiled potatoes - 2 pcs;
Onions - 1 head;
Fresh tomatoes - 1-2 pcs;
Green onions - several feathers;
Lettuce leaves - 3-4 pcs;
Dill, olives and capers for garnish (optional)
Mustard - 1 tbsp;
Sugar - 1 tsp;
Lemon juice - 1 piece;
Salt - a pinch;
Olive oil - 2 tbsp;

Preparation:

Boil potatoes and cool.

Cut salmon and vegetables into medium-sized cubes.

Prepare the sauce: mix sugar, mustard, lemon juice, salt and olive oil.

Pour chopped onions with this sauce and marinate for about 10 minutes.

Tear the lettuce leaves with your hands and chop the green onions with a knife.

Combine all ingredients in a salad bowl, season with onions and sauce.

Garnish with olives, dill, and capers.

You don’t have to add capers, but the salad tastes even better with them.

Cool the salad and serve.

The combination of products such as salmon, avocado and shrimp gives an exquisite taste to this salad.

Ingredients:

Salted salmon - 200 g;
Peeled shrimp - 200 g;
Avocado - ½ piece;
Iceberg lettuce - 4 leaves;
Boiled potatoes - 3 pcs;
Cherry tomatoes - 200 g;
Mayonnaise - to taste;
Salt - to taste.

Preparation:

First, let's prepare all the ingredients.

Cut the fish and avocado into small pieces.

Grate the potatoes on a coarse grater.

Cut the cherry into 4 parts.

Tear the lettuce leaves into large pieces with your hands.

Place the salad on a plate in layers:

2 - ½ potatoes,

3 - avocado,

4 - tomatoes,

5 - lettuce leaves,

6 - shrimp,

7 - potatoes.

Grease each layer with mayonnaise. Place in the refrigerator for 30-40 minutes. Decorate before serving.

An unusual and very tasty salad that combines fresh cucumber, potatoes, salted salmon and crab sticks will undoubtedly decorate any holiday table and become the star of your holiday. After all, it is prepared in the shape of a star!

Ingredients:

Boiled potatoes - 300 g;
Fresh cucumber - 2 pcs;
Lightly salted salmon (fillet) - 200 g;
Boiled eggs - 2 pcs;
Crab sticks - 200 g;
Salt, pepper to taste;
Corn - ½ can;
Greens for decoration.

Preparation:

Boil eggs and potatoes in advance and cool.

Grate the cucumber, eggs and potatoes on a fine grater.

Mix potatoes and eggs with mayonnaise.

Finely chop the crab sticks. You can freeze them a little and grate them.

Cut the salmon fillet into thin slices.

Let's move on to assembling the salad.

Place the potatoes on a flat plate and form a star. Layer thickness - 2 cm.

Squeeze the juice from the cucumber and pour it over the potatoes. Make a mesh out of mayonnaise.

The next layer will be crab sticks + mayonnaise mesh.

Distribute eggs mixed with mayonnaise over crab sticks. This layer should be even.

We lay out thin slices of fish as the outermost layer.

Finally, decorate with corn and herbs. We put it in the refrigerator for a couple of hours, so it will soak in and become even tastier.

Everyone knows our classic vinaigrette, which everyone likes, but it has not been a holiday dish for a long time and you won’t surprise guests with it. Try making a vinaigrette with a completely new taste and your guests will be delighted.

Ingredients:

Large boiled beets - 1 piece;
Potatoes - 2 pcs;
Pickled cucumber - 2 pcs;
Lightly salted salmon - 80 g;
Red onion - ½ head;
Green lentils - 50 g;
Olive oil - 2 tbsp;
Ground hot pepper, salt to taste.

Preparation:

Boil lentils and beets in advance and cool.

Wash the potatoes and bake them whole in the oven. Cool and peel.

Cut the fish into thin pieces.

Potatoes, cucumbers and beets in large cubes.

Chop the onion into half rings.

Mix everything in a salad bowl, season with olive oil, salt and pepper.

Decorate the finished salad and serve chilled.

Perhaps everyone, sometimes in life, has been faced with the desire to eat something tasty. I’m a little tired of the usual recipes; I want to diversify my everyday and holiday menus. A salad with pickled cucumbers is not only tasty, but also economical, because almost every family makes supplies for the winter in the form of various marinades and pickles. Adding pickles to a dish is a great way to add a little spice to a culinary masterpiece.

You can serve it on a holiday table or just for dinner.

Ingredients:

1 large beet;
2 carrots;
about 300 g chicken liver;
3 chicken eggs and pickled cucumbers;
bulb.

We will season this salad with mayonnaise.

How to cook:

We wash the liver thoroughly. We select and cut out veins and excess fatty pieces to improve the taste of the product and avoid an unpleasant bitter taste. The liver can first be soaked in water for a third of an hour so that excess blood comes out of it.
Chop it, fry it in a frying pan, adding butter. A special point is that you cannot cook the liver for a long time, otherwise it will acquire an undesirable hard consistency. Cooking time is approximately 15 minutes.
Place the liver on a flat plate, brushing it with a little mayonnaise.
Finely chop the onion and distribute over the liver.
We do the same with pickled cucumbers. We put the products in layers, grease each with mayonnaise.
Wash the carrots and beets and boil them.
Cool hard-boiled eggs.
Three of the remaining products are grated with large holes and placed on the liver in layers.
Lubricate the top layer of beets with mayonnaise.
A dish decorated with herbs and grated yolk will look very elegant.

It is served to the table after aging in the refrigerator. Two hours is enough.

Classic vinaigrette at home

This is a culinary classic, a dish for holidays and for every day.

Ingredients:

3 potatoes and pickles each;
2 carrots and beets each (choose medium size);
bulb;
150 – 200 g sauerkraut with sourness;
green peas – 350 g.

To prepare the dressing you will need vegetable oil. Season the vinaigrette with pepper and don’t forget to add salt.

How to cook:

Boil the vegetables with their skins on and let them cool.
Cut the peeled root vegetables into small cubes and mix.
Add cucumbers and peas chopped in the same way.
Season with vegetable oil, salt and pepper.
Squeeze the sauerkraut, add it to the salad, and mix.

In order for all the ingredients to retain their natural color and not be stained by the beets, they need to be cut and placed last in the salad.

Salad with chicken and pickles

Pickled cucumbers in this dish can be replaced with pickled ones.

Ingredients:

300 g chicken meat (preferably breast);
3 – 4 pickled cucumbers;
bulb;
250 g of fresh mushrooms (preferably champignons);
30 g butter.

Season the salad with mayonnaise, and for those who like it spicy – with black pepper.

How to cook:

It only takes 0.5 hours for the chicken breast to be completely cooked.
We cut the washed mushrooms into cubes, and for this recipe we cut the onions into half rings.
Fry it for 3 - 4 minutes in a frying pan, adding butter. Add the champignons and continue cooking until done, about 7 - 8 minutes. Stir constantly.
Add the resulting frying to the chicken.
Cut the salted vegetables into cubes, add them to the meat, and mix everything thoroughly.
Add mayonnaise and pepper to taste. Salad ready.

Appetizer with boiled beef

This boiled beef salad is a variation on the classic Olivier salad. An excellent dish for a holiday table!

Ingredients:

3 chicken eggs, pickled cucumbers and potatoes;
bulb;
2 carrots;
350 g of green peas (about 1 can).

Season with mayonnaise.

How to cook:

We wash the beef in water, get rid of the veins, if any.
Boil the meat with a little salt. Approximate cooking time is 40 minutes.
Wash the root vegetables and boil until tender, let cool.
Cut the carrots and potatoes into cubes and place them with the meat.
Add canned peas, after draining the water from the can.
Boil the eggs hard, cool, and chop finely.
Chop the onion and add to the salad. We do the same with cucumbers.
Add mayonnaise and mix.

Salad with beans and pickles

This salad has a spicy taste and is suitable for spicy lovers.

Ingredients:

For the salad, both red and white beans are suitable, but, of course, in their own juice - 1 can;
pickled cucumbers – 3 pcs.;
a pack of crackers that have a spicy taste (crackers with the flavor of jellied meat and horseradish are perfect);
cheese – 150 g (preferably hard);
eggs – 3 pcs., they need to be boiled;
Chinese cabbage – 1 large or 2 smaller heads;
garlic – 3 – 4 cloves, and for those who like its spicy taste, more.

Season with mayonnaise.

How to cook:

Wash and finely chop the Chinese cabbage, press it with your hands a little so that it becomes soft.
Drain the juice from the beans and place them in the cabbage. We also put chopped eggs there.
Chop the pickled cucumbers into cubes and grate the cheese on a grater with the smallest holes (if desired, pickled cucumbers can be replaced with pickled ones).
Mix them with beans.
Press the garlic through a press into the salad bowl.
Add crackers, season with mayonnaise, mix.
So that the croutons are saturated with garlic and mayonnaise, we keep the salad in the refrigerator for about an hour.

Recipe with sausage added

This simple salad with sausage is made without potatoes. Roasting vegetables gives it an unusual taste.

To make this dish we will need:

3 or more pickles (quantity depends on size);
boiled sausage – 200 grams;
bulb;
large sweet pepper;
2 eggs.

Season with mayonnaise and fry the vegetables in vegetable oil.

How to cook:

In a frying pan with oil, fry the onion, chopped into half rings, it should brown.
While the onion is frying, we also chop the pepper and, adding it to the onion, fry the vegetables together for 8 minutes, remembering to stir.
While the frying is cooling, cut the remaining products into cubes.
Combine them with fried vegetables, season with mayonnaise and mix well.

Salad “Violetta” with beets and pickles

An ideal option for lovers of simple, but tasty and original dishes.

Ingredients:

boiled beets – 2 – 3 pcs.;
pickled cucumbers – 3 pcs.;
processed cheese “Friendship” or any similar – 1 pc.;
half a can of green peas.

Dressing: garlic, mayonnaise, pepper, salt.

How to cook:

Boil the beets, let them cool, peel them and grate them on a borscht grater.
Chop pickled cucumbers (or pickled ones, too), into small strips and add to the beets.
We also put green peas and grated cheese there.
For dressing, three garlic or press.
Season with pepper, salt and pour mayonnaise over the salad.

A simple version of potato salad

It is satisfying, simple and economical. Ideal as an independent dish or as a side dish.

Required ingredients:

pickles - three pieces;
potatoes - four medium or three large root vegetables;
one large red onion (can be replaced with regular onion);
100 g of salted mushrooms (you can use champignons in any form).

Season with a mixture of 3 tbsp. spoons of vegetable oil and juice from half a lemon. Season it with salt and pepper.

How to cook:

Wash the potatoes thoroughly, put them in a saucepan, fill them with water and cook them in their jackets.
Drain the water and cool the potatoes. We clean it and cut it into small identical cubes, put it in a deep salad bowl.
We do the same with cucumbers.
Chop the onion finely.
If the mushrooms are already prepared, then simply cut them into strips and add to the salad. If raw, cut the same and fry with the addition of vegetable oil for about 8 minutes. Add the cooled mushrooms to the salad bowl.
Prepare the dressing and pour it into the almost finished appetizer.
After mixing, the salad is ready.

"Miner's" salad with pickles

The secret to the excellent taste of this salad is the ideal ratio of the main components. If they are equal, the dish will turn out amazing, and it is quite possible that in the future this salad will become the highlight of your holiday table. In any case, rest assured that you will cook it more than once for yourself and your guests.

Ingredients:

lean pork or beef meat - about 350 g;
300 g of onions and pickles;
2 cloves of garlic and bay leaves;
2 tbsp. spoons of vegetable oil;
Art. spoon of vinegar;
pepper, salt.

How to cook:

The meat must be washed and dried. Cut it into strips, put it in a deep frying pan and fill it with water just enough so that it completely covers the meat. Put in a bay leaf.
Simmer the meat until all the liquid has evaporated, maintaining medium heat.
Add oil to the pan, as well as pre-cut onion into half rings.
Increase the heat and continue to fry until the vegetable becomes soft and the meat acquires a golden brown crust. You need to stir often.
Take out the bay leaf. Cool the roast slightly.
We cut the cucumbers into strips and add the fried meat to them.
For the dressing, mix oil and vinegar, season them with pepper and don’t forget about salt. Pour the sauce into the salad and stir. Salad appetizer is ready! It will be especially tasty with a side dish of potatoes.

Cooking with turkey and vegetables

Here is a recipe for an amazing hot snack.

Ingredients:

turkey fillet – 300 grams;
2 garlic cloves and the same number of cucumbers;
bulb;
1 large sweet pepper;
half a chili pepper;
honey - Art. spoon;
sesame seeds – 1 – 2 tbsp. spoons;
juice of half a lemon;
salt.

How to cook:

Wash the turkey, cut into oblong pieces and fry (2 minutes is enough).
Cut the onion, sweet pepper and chili into half rings, add to the meat and sauté until golden brown.
Add cucumbers, cut into strips, to the dish and mix.
Finely chop, but do not crush, the garlic. Mix it with sesame seeds, honey and lemon juice. Add the mixture to the frying pan and fry for another 3 minutes.
Season the appetizer with spices, salt and serve.

A simple recipe with carrots and pickles

Ingredients:

pickled cucumber – 2 pcs.;
Korean carrots – 200 grams;
half an onion;
lemon juice – 2 tablespoons.

How to cook:

Chop the onion into half rings, sprinkle with lemon juice, salt and press until the juice appears.
Add cucumber, cut into strips.
Add Korean carrots and mix.

Original mushroom appetizer

Ingredients:

fresh mushrooms – 300 grams;
bulb;
pickle.

How to cook:

We wash the mushrooms and boil them in salted water, to which peppercorns and bay leaves are added. Let's strain.
Chop the onion and salted vegetables, add the mushrooms. Pour vinegar over everything and let it sit for half an hour.
Drain the liquid, season with vegetable oil and pepper.

Salad with heart and pickles

Ingredients:

heart – 300 g;
2 eggs and pickled cucumbers;
onion and carrot.

Season this salad with vegetable oil or mayonnaise, not forgetting salt and pepper.

How to cook:

Boil eggs and heart in various containers.
Grate the carrots on a borscht grater, chop the onion into small cubes.
Fry them together until they turn golden
Grind the eggs, cucumber and offal into strips.
Mix with fried vegetables and season with your chosen dressing.

Option with added green peas

This version is similar to potato salad, but garlic and dill give it a unique flavor.

Ingredients:

3 potatoes;
one fresh and one pickled cucumber;
clove of garlic;
a bunch of dill;
canned peas - half a jar.

For dressing: 2 tbsp. spoons of mayonnaise and sour cream.

How to cook:

Cut the boiled potatoes into cubes.
Grind both cucumbers in the same way and mix with pieces of root vegetables.
Drain the liquid from the jar and add the peas to the vegetables. Mix.
Prepare the dressing: finely chop the dill and garlic, mix with sour cream, mayonnaise and pepper, add salt as desired. Beat everything a little with a fork.
Dress the salad, mix all the ingredients. Ready!

On any holiday table there are always several types of salads: meat, vegetable, fish... Red fish always looks respectable on any table and is suitable for any holiday. And a salad with red fish is not only incredibly tasty, but also amazingly beautiful!

In modern cooking, there are about 100 recipes for salads with red fish. Such a variety of dishes is provided, first of all, by different types of red fish. There are salads from salmon, salmon, pink salmon, tesh, trout, etc.

Very often, people choose red fish as an ingredient for salad, because it has not only unique taste, but also a pleasant and unusual color. It is easy to make decorations from red fish, since it itself is already a “bright highlight” of the dish.

Red fish is a very healthy product. It contains Omega-3 fatty acids, which are essential for the heart.

For the salad, you can use not only different types of red fish, but also various types of its preparation. Salads are created with boiled, salted, smoked, lightly salted fish, etc.

Another positive quality of red fish salad is its low calorie content. Fish itself is a dietary product, compared even to ordinary beef, and if you cook it with vegetables, then not a single girl who watches her figure will refuse such a dish.

It is worth noting that red fish is quite easy to prepare. Unlike herring, it is easier to remove bones and scales.

Let's look at some of the most popular salads with red fish.

How to prepare a salad with red fish - 15 varieties

Layered salad with salmon is a very tasty and unusual dish. For different holidays it can be decorated in any form: heart, cake, circle, square, star and much more. It all depends on the mold you choose.

Ingredients:

Salmon - 500 gr.
Boiled potatoes - 4-5 pcs.
Eggs - 4 pcs.
Green apple - 1 pc.
Grated hard cheese - 150 gr.
Mayonnaise

Preparation:

You need to choose a baking dish in which to create the salad. Everything your imagination suggests can be here.

The first layer is potato. It is necessary to grate the potatoes on a coarse grater and distribute them evenly over the entire surface. Then you need to gently press down the potato layer with your palm and cover it with a thin layer of mayonnaise.

The second layer is red fish. The salmon must be cut into small pieces and placed on top of the potatoes. And cover again with a thin layer of mayonnaise.

The third layer is boiled eggs. You need to grate the eggs on a coarse grater and also distribute them in an even layer over the surface, then covering them with a layer of mayonnaise.

The fourth layer is an apple. The apple can be peeled or grated with the peel on top of the egg layer. Cover again with a thin layer of mayonnaise.

There is an opinion that by eating apple peels, you can protect yourself from various types of cancer, since they contain a large amount of vitamins and fiber.

The last layer is grated cheese. Sprinkle it evenly over the surface of the salad and press it slightly with your palm.

On top of the layered salad you can decorate it with the red fish itself, or with other vegetables - tomatoes, cucumbers, peppers, etc.

Salmon salad can be created by adding different ingredients. For such salads, it is better to choose lightly salted salmon.

Ingredients:

Salmon - 100 gr.
Cherry - 16 pcs.
Quail eggs - 8 pcs.
Parsley - 15 gr.
Iceberg salad - 1 pc.
Lemon juice - 1 tbsp.
Olive oil - 4 tbsp.
Salt - to taste
Ground black pepper - to taste

Preparation:

Quail eggs need to be boiled in boiling water for 3-4 minutes, then lowered into cold water, as with chicken eggs. The salad must be washed and cut into small pieces, then dried on a napkin. After the eggs have cooled, they need to be peeled and cut in half.

After washing, cherry tomatoes must be cut into 4 parts and salted. Wash the parsley and dry.

To prepare the sauce, whisk together lemon juice, olive oil and parsley with salt and pepper. This can be done in a blender, bringing the consistency to a homogeneous mass.

Then you need to place the salad in a heap on a flat plate, cut the salmon into slices and place on top. Add cherry tomatoes and quail eggs.

The salad is ready, but before serving you need to pour the previously prepared sauce over it.

Salmon is a very healthy fish and very tasty. It supports the functioning of the human kidneys, brain and cardiovascular system thanks to Omega-3 fats. And the salad made from this fish turns out to be simply unique.

Ingredients:

Salmon fillet - 120 gr.
Tomatoes - 1-2 pcs.
Cucumbers - 1-2 pcs.
Lettuce leaves - 50 gr.
Spices
For the sauce:
Olive oil - 30 gr.
Rice vinegar - 30 gr.
Soy sauce - 10 gr.
Ginger - to taste

Preparation:

First you need to marinate the salmon. You need to cut it into small pieces, add finely chopped parsley, salt, pepper, a little lemon zest and olive oil. Mix all this and leave to marinate for 5-10 minutes.

While the salmon is marinating, you can prepare the sauce. Pour 30 grams into a deep bowl. rice vinegar and 10 gr. soy sauce. Add a teaspoon of powdered sugar. After mixing all this, you need to add a little ginger.

Now you need to prepare the main salad. You need to tear the lettuce leaves with your hands, cut the cucumber and tomato.

By this time the salmon has already marinated. Place it on skewers and place it in a frying pan and fry it in olive oil until it turns amber brown.

Between pieces of salmon, you can string a bay leaf, previously soaked. This will give the salmon an amazing flavor.

Place the salad on a flat plate and place the salmon skewers nicely next to it.

A delicious and light salmon salad is ready!

Everyone knows, and most people simply adore Caesar salad. But few people know about the Caesar recipe with smoked salmon.

Ingredients:

Smoked salmon - 120 gr.
Bread - 4 pieces
Eggs - 4 pcs.
Olive mayonnaise - 50 ml.
Lemon juice - 3 tbsp.
Olive oil - 2 tbsp.
Garlic - 1 clove
Romaine salad - 2 pcs.
Almonds - 0.5 tbsp.
Carrots - 3 pcs.
Parmesan cheese - 100 gr.
Basil - to taste

Preparation:

Boil the eggs hard, pass the garlic through a press, chop the Romaine lettuce and thinly slice the carrots. Grate the Parmesan cheese with coarse shavings and cut the salmon into strips.

After drying the bread a little (toaster, oven), cut it into 1x1 cm cubes. Cut the cooled eggs into circles, having previously peeled them.

In a deep bowl, beat mayonnaise with olive oil, garlic, lemon juice, salt and pepper. Add carrots, almonds, basil, lettuce and mix thoroughly.

Divide among plates, sprinkling Parmesan cheese on top and laying eggs and salmon.

Your favorite Caesar with smoked salmon is ready to eat!

Pink salmon is considered the cheapest of all types of red fish, but it has unique taste. Pink salmon salad will decorate any holiday table.

Ingredients:

Pink salmon - 500 gr.
Onions - 2-3 pcs.
Pasta - 150 gr.
Pickled cucumbers - 2-3 pcs.
Dill - 10 gr.
Salt - to taste

Preparation:

Add a pinch of salt to boiling water. Boil pink salmon, first cutting it into pieces and adding dill.

Fry the onion in olive oil. Boil the pasta in salted water and let it cool.

Clean the pink salmon, remove bones and skin and chop finely. Finely chop the pickled cucumbers.

Place cooled pasta, pink salmon, cucumbers and fried onions on top into a deep bowl. Season all this with mayonnaise and mix. Add green dill.

This salad is very easy and quick. Bon appetit!

Many people do not know that pink salmon can be added to the famous Mimosa salad. Here you will need canned pink salmon in its own juice.

Ingredients:

Pink salmon - 200 g.
Eggs - 5 pcs.
Potatoes - 3 pcs.
Carrots - 2 pcs.
Mayonnaise - 100 gr.
Salt - to taste

Preparation:

It is necessary to boil the eggs, peel and separate them into yolks and whites.

The first layer will be pink salmon. It needs to be kneaded and, placed on a plate, coated with mayonnaise.

The whites need to be grated on a fine grater and placed on top of the fish, then coated with mayonnaise and salt.

Boil the potatoes, grate them on a coarse grater, put them in a salad bowl, also coat them with mayonnaise and add salt.

Do the same with carrots: grate, coat with mayonnaise and salt. Grate the egg yolks on top of the carrots.

The last step is to put it in the refrigerator for 3-4 hours to soak.

Trout is probably the most beautiful red fish. It has a bright amber hue and an unforgettable taste. For this salad you need lightly salted trout.

Ingredients:

Beijing cabbage - ½ head
Shrimp - 500 gr.
Trout - 200 gr.
Pineapple (canned) - 200 gr.
Cucumber - 1 pc.
Lemon juice - 2 tbsp.
Hard cheese - 100 gr.
Greens - to taste
Mayonnaise - to taste

Preparation:

Thaw the shrimp and peel (if they are boiled) or boil (if they are fresh).

Cut the trout into cubes. Cut the cucumber into 2 parts, removing the seeds. Also cut the cucumber pulp into cubes.

Chop Chinese cabbage into a deep bowl, crush it with your hands and pour in lemon juice. Then add shrimp, trout and cucumber.

Cut the pineapple rings into pieces and add to the salad. Grate the cheese on a coarse grater, you can cut it into cubes.

Before serving, season the salad with mayonnaise and add herbs. Salad ready!

This salad can be made in just 20 minutes and is super easy and delicious. Here you can buy any red fish that you prefer.

Ingredients:

Red fish - 100 gr.
Cucumbers - 2 pcs.
Chicken eggs - 3 pcs.
Onion - 0.5 pcs.
Mayonnaise - 1 tbsp.
Dill - to taste

Preparation:

Boil hard-boiled eggs (8-10 minutes). Chop all the ingredients: remove bones and skin from the fish, dice the cucumbers and finely dice the onion.

Peel the cooled eggs and cut into cubes.

Mix all the ingredients of the salad and season it all with mayonnaise. You can also add salt and pepper if desired.

Our quick salad is ready. Before serving, the salad can be placed in some form and decorated with fish or vegetables on top.

Puff salads will always decorate the holiday table. You can mix them, or try each layer separately.

Ingredients:

Trout - 200 gr.
Boiled potatoes - 2-3 pcs.
Eggs - 2-3 pcs.
Cucumbers - 2 pcs.

Preparation:

Grate eggs and potatoes on a fine grater.

Cut the cucumbers into strips.

Cut the trout into cubes and grate the hard cheese.

The ingredients are ready. Now you need to lay out the layers of salad. You can use a baking dish for this. Each layer must be greased with mayonnaise.

The layers are laid out in the following sequence: potatoes, fish, cucumbers, eggs, grated cheese.

Then you need to put it in the refrigerator for about 1 hour to soak the salad.

Cute and delicious puff trout salad is ready to eat!

Most often this salad is made in the shape of a starfish, but if you want, you can make it in any other shape.

Ingredients:

Eggs - 6 pcs.
Salmon (lightly salted) - 250 gr.
Corn (canned) - 1 can
Mayonnaise - to taste
Greens - to taste

Preparation:

Boil the eggs. Cut into small pieces.

Cut the fish into small pieces, but not all of it. Leave some for salad decoration.

In a deep bowl, mix fish with eggs and half a can of corn. Season with mayonnaise.

Then the decoration begins. Place the salad on a flat plate in the shape of a starfish. Place thin pieces of fish on top of the salad itself, garnish the salad with corn and herbs.

Delicious starfish!

Another salad with salmon. Lightly salted salmon is also needed here.

Ingredients:

Salmon - 200 gr.
Cherry tomatoes - 200 gr.
Parmesan cheese (any other) - 100 gr.
Balsamic vinegar - 50 gr.
Olive oil - 30 gr.
Lettuce leaves - 1 bunch
Lemon juice - 3 tbsp.

Preparation:

Chop all the ingredients and tear the lettuce leaves. Cut the fish fillet, cherry tomatoes in half.

Add grated cheese. Then all this needs to be mixed and allowed to brew (about 5 minutes). At the end, the salad should be poured with balsamic vinegar.

Often boiled eggs and cucumbers are also added to this recipe. The taste changes a little, but remains unique.

Another salad with tender trout with shrimp and avocado. He will remain in memory forever. Here you need cold smoked trout.

Ingredients:

Shrimp (peeled) - 100 gr.
Dill - 2 sprigs
Avocado - 1 pc.
Lemon - 1 pc.
Garlic - 1 clove
Green onions - ½ bunch
Mayonnaise - 1 glass
Capers - 2 tbsp.
Red caviar - 2 tbsp.
Mustard - 1 tsp.
Trout - 100 gr.

Preparation:

Finely chop the garlic and capers, chop the onion and dill.

In a deep bowl, mix mayonnaise with garlic, mustard, capers and herbs. Add boiled shrimp, stir.

Peel the avocado and remove the pit. Cut the pulp into small cubes and pour lemon juice over it. Then add to other ingredients.

Place the salad on a flat plate in the shape you want. It is decorated with thinly sliced fish, lemon, caviar and olives.

Bon appetit!

Recipe for another quick and easy salad with red fish. You can take any fish. We will consider the option with smoked pink salmon.

Ingredients:

Pink salmon - 300 gr.
Eggs - 10 pcs.
Pickled cucumbers - 4 pcs.
Carrots - 2 pcs.
Onions - 1 pc.
Mayonnaise - to taste
Table vinegar - to taste

Preparation:

Finely chop the onion and marinate it in vinegar.

Boil carrots and eggs, then cool and peel.

Separate the yolks and whites of the eggs. Coarsely grate the whites.

Finely chop the pickled cucumbers. Then mix them with the yolks.

Clean the pink salmon and mash with a fork.

Then lay everything out in layers and coat each of them with mayonnaise: whites, cucumbers with yolks, carrots, pink salmon, pickled onions and whites again.

You can also decorate the salad with vegetables, herbs and mayonnaise.

An interesting recipe - fish with fruit. Unforgettably tasty and original!

Ingredients:

Salmon (lightly salted) - 350 gr.
Lettuce - 4 sheets
Cucumbers - 3 pcs.
Oranges - 2 pcs.
Apples - 2 pcs.
Tomato - 1 pc.
Marinated mushrooms - 5-6 tbsp.
Olive mayonnaise.

Preparation:

Cut the salmon into thin slices.

Cut all other ingredients into equal cubes: tomatoes, cucumbers, mushrooms, apples and oranges.

Mix all ingredients, seasoning them with mayonnaise. Place on a flat plate in any shape.

Top with thin slices of fish, lettuce, olives and lemon.

The salad is ready!

The main ingredient here can be any smoked red fish: trout, salmon, pink salmon, salmon, etc.

Ingredients:

Pink salmon - 200 gr.
Hard cheese - 150 gr.
Eggs - 2 pcs.
Tomato - 1 pc.
Greens - to taste
Sour cream - 3 tbsp.

Preparation:

Cut pink salmon, eggs and tomato into cubes.

Grind the cheese on a fine grater.

Place the bottom layer of pink salmon and brush with sour cream.

Place eggs on top, brushing the layer with sour cream again.

Then grated cheese, then tomatoes. All layers are coated with sour cream.

To decorate the salad, sprinkle it with herbs and decorate it with mayonnaise, fish or vegetables.

In conclusion, I would like to say that you should not be afraid to experiment. Red fish salad can be made with anything and any type of red fish. And rest assured, such a salad will not go unnoticed on the holiday table.

You can make many different dishes using this pickled vegetable. For example, cold appetizers are extremely popular - they are prepared quickly, and the result is delicious, especially if you also add your favorite foods to the list of main ingredients.

Pickled cucumber dishes

To make a salad, where the main component is pickled cucumber, you don’t need much: just a couple of your favorite ingredients, cutting utensils and beautiful dishes in which you will serve the finished dish. Consider the recipes for salads with pickles, and you will choose the right option for yourself. You can try to diversify your pickled cucumber dishes, for example, by adding special seasoning or herbs, which will make the taste even richer.

Salad with pickles - recipe with photos

Each woman has her own proven recipes for both dietary dishes and more nutritious ones or those that are suitable for serving on the occasion of a celebration. Some people even have favorite snack options that use pickles, but try to diversify your recipe book and try something new.

With Chiken

Time: 1 hour 20 minutes.
Number of servings: 3 persons.
Calorie content: 146 kcal.
Purpose: for a snack.
Cuisine: Tatar.
Difficulty: easy.

If you want to make a simple salad of pickled cucumbers, then for nutritional reasons it is better to add chicken to the list of ingredients. You can consider an interesting option from the cuisine of the Tatar people: salad with chicken and pickles, which is also known as Batyr. It is worth noting that the appetizer is made exclusively with honey mushrooms - they add a colorful taste to the finished dish.

Ingredients:

walnuts – 150 g;
vinegar – 40 ml;
eggs – 2 pcs.;
honey mushrooms – 250 g;
hard cheese – 250 g;
chicken fillet – 400 g;
mustard – 1 tsp;
yogurt – 150 ml;
garlic – 2 teeth;
potatoes – 1 pc.;
mayonnaise – 100 ml;
cucumbers – 200 g;
onion – 1 pc.;
salt - to taste.

Cooking method:

Peel the fillet from the film, boil, adding salt to the water. Cool the chicken meat, cut it finely into cubes.
Boil the mushrooms, also in salted liquid, but do not keep them in boiling water for more than 5 minutes. If the mushrooms are large, then cut them into slices.
Chop the onion, marinate, letting it stand in vinegar for 20 minutes. Drain the marinade and rinse the cubes themselves with water.
Peel the boiled eggs and chop finely.
Chop the potatoes and pickled vegetables into small cubes.
Cut the walnuts into large pieces.
Cut any type of cheese using large grater knives.
Prepare the dressing: pour mayonnaise into one bowl with yogurt, add mustard, pepper, salt, crushed garlic.
Lay out the chicken and pickled cucumber salad in layers: first, potatoes coated with sauce, then cucumbers, chicken, onions, pour over the dressing again. Next add the mushrooms and water them too. Make the next layer of cheese, nuts, repeat the chicken, onions, pour the sauce over everything again. Scatter the eggs over the top, pour more dressing on top, and sprinkle with cheese shavings.

With eggs

Time: 20 minutes.
Number of servings: 2 persons.
Calorie content: 157 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: easy.

Most Slavic housewives have already mastered the technology for preparing this light snack, because this is one of the simplest examples of a dish with pickles. The salad with pickled cucumbers and eggs is very juicy thanks to the cucumbers, and a special color and piquancy is achieved through an interesting dressing with fresh herbs, olives and sour cream, combined in a blender bowl.

Ingredients:

cheese – 100 g;
cucumbers – 2 pcs.;
onion – 1 pc.;
eggs – 3 pcs.;
potatoes – 2 pcs.;
green olives – 50 g;
sour cream – 3 tbsp. l.;
dill – 0.5 bunch;
black pepper, salt - to taste.

Cooking method:

Boil potato tubers with skins. Cool, scrape, cut into cubes.
Boil the eggs, remove the shells, chop finely.
Cut the cucumbers into cubes too.
Cut the cheese on the smallest knives of a grater.
Make the dressing: pour olives, dill into a blender, pour sour cream, season.
Assemble the appetizer by combining all the ingredients in a bowl, except cheese, and pour olive dressing over it. Sprinkle the salad with cheese shavings.

With meat

Time: 60 minutes.
Number of servings: 2 persons.
Calorie content: 146 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: easy.

If you have literally 200 grams of pork, you can use it as an additional ingredient for a delicious snack. To make it appealing to every family member, consider this recipe for pickled cucumber salad with meat. Walnuts add originality to the taste, and the attractive appearance is ensured by laying out the snack in layers. Be sure to try the salad with meat and pickles.

Ingredients:

eggs – 2 pcs.;
nuts – 2 pcs.;
mayonnaise – 50 ml;
dill – 0.5 bunch;
pork – 0.2 kg;
cucumbers – 2 pcs.;
cheese – 100 g.

Cooking method:

Boil the pork, first cut into slices, then pour them into a blender. Chop, throwing in the greens. Cover the bottom of a flat plate with the mixture and spread with mayonnaise.
Cut the cucumbers into thin circles, distribute on top, and coat with the coating as well.
Next, spread a layer of boiled eggs, cut them on a grater, and spread the mayonnaise again.
Finish the culinary composition with shavings of grated cheese and nuts.

From potatoes

Time: 1 hour 10 minutes.
Number of servings: 2 persons.
Calorie content: 156 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: easy.

This appetizer is an excellent choice for a feast on the occasion of a celebration. A salad of potatoes and pickled cucumbers with onions well marinated in vinegar and beef liver not only looks beautiful, because it needs to be laid out in layers, but it also tastes great thanks to well-chosen ingredients. It is better to serve this appetizer in portions, arranged in small bowls.

Ingredients:

beef liver – 150 g;
potatoes – 1 pc.;
corn - 1 can;
cucumber – 1 pc.;
eggs – 3 pcs.;
onion – 1 pc.;
mayonnaise – 150 g;
salt – 1 tsp;
water – 30 tsp;
vinegar – 6 tsp;
sugar – 2 tsp.

Cooking method:

Boil the beef liver, add salt to the water, cool, and chop on small grater knives.
Chop the onion, then pour the marinade over a quarter of the ring, heating it. Make the marinade in advance from salt, water, vinegar, sugar.
Boil the eggs. Place in cold water, cool, and remove the shell. Separate the white part from the yolks. Grate the white part coarsely, and the yolks using the small holes of a grater.
Grate the boiled potatoes coarsely, do the same with the cucumbers.
Lay out the salad in layers, each of which is recommended to be greased with mayonnaise: place potatoes on the bottom of the bowl, then onions that have had time to marinate, beef liver, cucumbers, egg whites, and corn. Sprinkle the top layer of yolk shavings and place a green sprig.

With beans

Time: 30 minutes.
Number of servings: 2 persons.
Calorie content: 152 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: easy.

If you have cucumbers canned for the winter in your pantry, you can quickly cook something delicious with them. For example, a salad with beans and pickles is a very filling cold appetizer that can also serve as lunch when you don’t have enough time to stand at the stove. The apple and sour cream dressing give the salad a special tenderness, while the cucumber provides the sharpness and piquancy.

Ingredients:

cucumbers – 2 pcs.;
onion – 1 pc.;
apple – 2 pcs.;
sour cream – 200 ml;
parsley – 1 bunch;
salt – 2 pinches;
beans – 250 g;
eggs – 2 pcs.

Cooking method:

Pour the beans into a container, pour cold water into it, leave to stand for 2 hours, then boil, adding salt to the water, then cool.
Chop the cucumbers into cubes, make eggs and apples into similar shapes.
Peel the onion and chop finely.
Mix the prepared beans with the onion and other ingredients, transferring the products into a bowl. You can top it with sour cream and have lunch.

With crab sticks

Time: 30 minutes.
Number of servings: 2 persons.
Calorie content: 98 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: easy.

Crabs and their meat are frequent guests not only at the ordinary family table, but also at those set on the occasion of the holiday. Did you know that a salad with crab sticks and pickled cucumber turns out even tastier than the classic version? Thanks to this ingredient, the dish becomes juicier and has an unusual but interesting taste with a slight sourness.

Ingredients:

green onions – 1 bunch;
corn - 1 can;
cucumbers – 2 pcs.;
eggs – 4 pcs.;
cheese – 150 g;
crab meat – 200 g;
parsley – 0.5 bunch;
mayonnaise, sour cream - 2 tbsp. l.;
salt – 0.5 tsp.

Cooking method:

Cut the pickled vegetables into cubes.
Boil hard-boiled eggs. Place them in ice water, cool, and after cleaning, cut them into cubes.
Turn the cheese into shavings by cutting a piece on the smallest knives of a grater.
Chop the green onion feathers.
Cut the crab sticks into thin strips.
Uncork the jar of corn and carefully drain the liquid.
Make the dressing: chop the washed parsley sprigs, pour into a bowl where sour cream and mayonnaise are mixed. Salt the mixture.
Combine all the products in a bowl and fill them with dressing.
The appetizer can be served after cooking, but it will be better if you let it brew a little.

With onion

Time: 20 minutes.
Number of servings: 3 persons.
Calorie content: 115 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: easy.

If you prefer healthy food that is also tasty, then consider the example of such a cold snack. A salad of pickled cucumbers with onions, which highlight the taste of sweet beets, garnished with green peas - an excellent option both for a lunch meal for the whole family and for serving to guests. Boil the beets in advance, then cooking the dish will be much faster.

Ingredients:

sweet beets – 300 g;
red onion – 100 g;
vegetable oil – 50 ml;
green peas – 20-30 pcs.;
cucumbers – 200 g.

Cooking method:

Chop the pre-boiled beets into slices, the thickness of which will be up to 0.5 cm. Chop the cucumbers in the same way.
Cut the onion to form thin, neat rings.
Place the appetizer on flat plates, laying the beets on the bottom, then the onions, distributing the cucumbers on top.
Pour oil over the dish and place several peas on each pyramid.

With mushrooms

Time: 55 minutes.
Number of servings: 4 persons.
Calorie content: 119 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: easy.

Cold snacks made from pickles are in particular demand among Slavic housewives in the autumn-winter months. So, for example, if you stocked up on pickled cucumbers, then you need to buy fresh champignons in the store, and you can prepare an excellent dish that has a rich taste due to the right ingredients. Salad with mushrooms and pickles has a summer freshness thanks to the feathers of green onions.

Ingredients:

cucumbers – 3 pcs.;
potatoes – 3 pcs.;
egg – 3 pcs.;
champignons – 350 g;
green onion – 1 bunch;
mayonnaise – 100 ml;
butter – 30 g;
salt, pepper - to taste.

Cooking method:

Place the potatoes on the stove to cook.
Boil the chicken eggs by throwing them into a container with boiling water. Leave the ingredients to cool, and then you will need to cut them.
Wash the mushrooms (you don’t have to peel the caps), chop them into cubes and place them in a frying pan. Fry them until golden brown, cool.
Cut the cucumbers into small strips.
Time to start decorating: pour the slices into a bowl, pepper, salt, then pour mayonnaise. After mixing well, garnish with finely chopped summer-smelling onions on top.

With peas

Time: 25 minutes.
Number of servings: 2 persons.
Calorie content: 157 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: easy.

If you want to surprise your guests with an interesting dish and not lose your savings, then consider this cold appetizer, consisting of the simplest ingredients that, when combined, give an excellent taste. A salad of pickled cucumbers and peas resembles a herring under a fur coat, but thanks to canned peppers and mayonnaise-sour cream dressing it is even more tender.

Ingredients:

potatoes – 3 pcs.;
lightly salted herring – 1 pc.;
cucumbers – 2 pcs.;
onions – 2 pcs.;
canned bell pepper – 2 pcs.;
green onions – 1 bunch;
peas – 100 g;
mayonnaise – 50 g;
carrots – 1 pc.;
egg – 2 pcs.;
sour cream – 50 g.

Cooking method:

Boil potatoes, chicken eggs, carrots in advance. Cool.
Cut the pickled vegetable into strips, carrots into circles, onions into half rings, grate eggs, chop green onions into small pieces. Cut the canned peppers into long strips. Fillet the herring, removing the backbone and skin, carefully selecting the existing seeds.
Prepare the dressing: for this you just need to pour sour cream into the mayonnaise. You don’t have to salt the dish, because canned food and herring already contain salt.
Combine all the ingredients of the cold appetizer, season with the prepared mayonnaise-sour cream sauce, then mix thoroughly.

Sausage

Time: 45 minutes.
Number of servings: 2 persons.
Calorie content: 128 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: easy.

This dish is a simplified version of a cold meat appetizer, but the combination of sausage and pickles has an even more original taste. So, a salad with sausage and pickles is an excellent choice for serving on a set table for a holiday, because your guests will appreciate this dish, and the pleasant mustard dressing will delight them with its unusualness and pleasant aftertaste.

Ingredients:

Doctor's sausage – 100 g;
cucumbers – 4 pcs.;
potatoes – 2 pcs.;
tomatoes – 2 pcs.;
onion – 1 pc.;
mayonnaise – 100 g;
mustard – 30 g;
salt – 0.2 tsp;
ground pepper – 1 pinch.

Ingredients:

Boil the potatoes, but do not remove the skins first. Readiness can be determined with a knife: if it goes in easily, then you can remove the ingredient. Cool the potatoes and scrape them.
Fry the doctor's sausage until golden brown.
Chop the vegetables into cubes.
Combine salad ingredients and pour into a bowl.
Prepare a dressing consisting of salted mayonnaise and mustard, seasoned with a little pepper.
Pour the prepared sauce over the salad, set aside for a while so that the ingredients are well soaked.

With liver

Time: 60 minutes.
Number of servings: 2 persons.
Calorie content: 123 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: easy.

Liver is often the main ingredient in cold appetizers, but not everyone is attracted to it. If you diversify the dish with juicy ingredients with a rich taste, such as pickles, onions and crackers, then many will like it. Salad with liver and pickles is always eaten to the last spoon, because its taste is simply wonderful.

Ingredients:

chicken liver – 400 g;
cucumbers – 3 pcs.;
carrots – 1 pc.;
onions – 2 pcs.;
mayonnaise – 100 ml;
salt – 2 g;
butter – 20 g;
crackers – 100 g.

Cooking method:

Clean the chicken liver from the tendons, rinse, and boil in lightly salted water. Cool the finished product, cut into medium-sized strips.
Make half rings from the onion, and sticks from the carrot.
Heat a frying pan with vegetable oil over low heat, put carrots and onions in there, saute them until ready. Bring vegetables until soft.
Chop the pickled cucumbers into medium-sized strips.
Mix vegetables with liver, season with mayonnaise.
Sprinkle breadcrumbs on top of the salad, but before tasting the appetizer - this way they will remain crispy.

With carrots

Time: 30 minutes.
Number of servings: 3 persons.
Calorie content: 134 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: easy.

The spicy salad is a delicious appetizer that lovers of spicy dishes will love. Adding tender chicken fillet and hard cheese will make the salad with carrots and pickles more satisfying and rich. This appetizer would be appropriate with side dishes such as potatoes or rice. A delicious dish is quite capable of becoming the main decoration of a feast, because it also has a bright design.

Ingredients:

fillet – 500 g;
cucumbers – 2-3 pcs.;
Korean carrots – 250 g;
cheese – 200 g;
garlic – 3 teeth;
mayonnaise - to taste.

Cooking method:

Make Korean carrots yourself or buy them at the store. The spiciness doesn't matter - it's optional.
Chop the salted vegetable into strips. Pour Korean carrots and chopped cucumbers into a bowl intended for salad.
It is advisable to boil the chicken fillet in advance, cool, then chop it into arbitrary pieces, but small in size.
Slice or grate the cheese and add it to the salad bowl.
Add crushed garlic with mayonnaise. Mix all the ingredients and let the dish sit for a while.