There is always a place on the table for a healthy delicacy. A festive feast or family dinner will only benefit from the unique taste of red fish. The delicacy of the sturgeon family can be served as an independent appetizer, but there is no competition in the salad, which helps you experience the variety of flavors thanks to the ingredients.

Salad recipes with red fish

Cold or warm, simple or original, with mayonnaise dressing, olive oil, cream sauce - all these are options for preparing an exquisite dish based on the delicacy. The number of step-by-step recipes with photos is so large that you don’t need any special culinary skills to make an incomparable-tasting salad from boiled red fish, lightly salted or salted. If you follow the step-by-step recipes, the product will easily turn into a holiday treat. The choice of cooking methods is so great that it leaves almost no room for experimentation.

Salmon, trout, salmon, chum salmon, and pink salmon are suitable for cooking. In this case, the delicacy can be boiled or prepared as a dish with smoked or lightly salted fish. If it has been heavily smoked, vegetables that are better baked will help reduce the harsh taste. Extraordinary snacks with fish delicacy are obtained by adding exotic products, dietary ones - with herbs or vegetables, healthy ones - with caviar, and beautiful ones - these are puff snacks (), which are often served with a festive feast.

The contrast of flavors is what captivates this recipe, in which the basis is a “duet” of lightly salted delicacy and fresh vegetables. A salad with red fish and cucumber wins over other options due to its versatility: in winter, the appetizer will look just as good on the table as in summer. Even with a minimum of ingredients, the finished dish can fill you up. If you experiment with the dressing - cream sauce, olive oil, lemon juice - you will be able to enjoy the nuances of taste.

Ingredients:

• salmon or trout (lightly salted fillet) – 250 g;
• cucumber – 2 pcs.;
• cheese (mozzarella) – 150 g;
• olives – 10 pcs.;
• balsamic vinegar - 1 tbsp. l.;
• mustard – 30 g.

Cooking method:

1. Cut the fillet into thin plates (slices), peel the cucumbers, cut into cubes.
2. Cut the olives in half, the cheese into small squares.
3. For dressing, mix vinegar and mustard.
4. Place lettuce leaves on the bottom of the salad bowl, the next layer is fish, then cucumbers, cheese, olives. Pour the prepared sauce on top, and toasted pine nuts are suitable for decoration.

With shrimp

Seafood fans will love the taste, lightness, and appetizing appearance of the appetizer prepared based on this recipe. There is one more reason to choose a salad with shrimp and red fish - it is simple, so cooking will not take very much time. An appetizer based on delicacy and seafood is ideal for friendly gatherings or a light dinner for four people. It is appropriate to serve a light dish with white wine.

Ingredients:

• lightly salted salmon – 150 g;
• shrimp – 250 g;
• rice – 200 g;
• lemon – 1 pc.;
• olives – 100 g;
• olive oil – 60 ml;
• salt, pepper - to taste.

Cooking method:

1. Boil rice, shrimp, fry seafood in a frying pan for 5 minutes, stir.
2. Cut the fish into thin slices.
3. Cut the lemon crosswise: squeeze the juice out of one half and leave the other half for decoration. Mix the juice with olive oil and pour into the rice and shrimp mixture.
4. Place a plate with lettuce leaves, rice, shrimp, salmon, olives on top. Garnish with thinly sliced ​​lemon slices.

With avocado

This recipe has a special secret of incomparable taste - an exotic fruit. An interesting dressing enhances the impression of the finished dish, so a salad of red fish and avocado looks appropriate on the table for a special occasion. All components are selected wisely, which makes the snack healthy. In its finished form, an appetizing dish with an exotic fruit confirms the opinion that delicious salads with red fish can delight even those who are not the biggest fans of the delicacy.

Ingredients:

• lightly salted salmon – 200 g;
• avocado – 200 g;
• green salad leaves - 1 bunch;
• olive oil – 4 tbsp. spoons;
• lemon – half the fruit;
• honey - 1 tbsp. spoon;
• mustard – 1 tbsp. spoon;
• allspice, salt - to taste.

Cooking method:

1. Cut the salmon into thin slices, peel the avocado, cut the pulp into cubes.
2. Mix honey, olive oil, juice of half a lemon, mustard, salt.
3. Lay out the sliced ​​​​products in layers, do not mix. Pour the sauce on top and garnish the dish with coarsely ground allspice peas.

With tomatoes

Salmon, pink salmon, salmon - all these are delicacy options to prepare a delicious treat for the holiday. The dish will decorate and diversify the everyday menu. A salad of red fish with tomatoes owes its unique taste to the combination of suitable products, but the dressing plays a significant role. To awaken the appetite and feel full, the finished dish with fish delicacy and tomatoes is seasoned with mayonnaise. For aesthetics, all products are laid out in layers.

Ingredients:

• salmon – 150 g;
• tomatoes – 3 pcs.;
• eggs – 4 pcs.;
• cheese – 100 g;
• green onions – 30 g;
• mayonnaise – 2 tbsp. spoons.

Cooking method:

1. Boil the eggs and grate them like cheese.
2. Cut tomatoes, salmon into cubes, chop green onions.
3. Prepare a mold, you can take canned food or roll it out of foil folded in several layers. Next, lay out the food in layers, starting with the tomatoes, grease them with mayonnaise, then evenly add green onions, cheese, fish, eggs in the next layer, coating each layer with mayonnaise.
4. Carefully remove the pan (foil) and decorate before serving.

With smoked red fish

The specific taste of the delicacy itself awakens the appetite. If you take it as a base and combine it with suitable ingredients, you can make a very satisfying salad of smoked red fish. The content of unsaturated fatty acids, proteins, antioxidants is a direct benefit for health, digestion, and a source of youth. This step-by-step recipe is worth mastering for those who watch their diet and lead a healthy lifestyle.

Ingredients:

• pink salmon fillet (smoked) – 500 g;
• apple (red) – 1 pc.;
• feta cheese – 80 g;
• onion (red) – 1 head;
• greens – 1 bunch;
• lemon – 1 pc.;
• mayonnaise – 2 tbsp. spoons;
• croutons (white) - for decoration;
• spices - to taste.

Cooking method:

1. Pink salmon fillet, cheese cut into small cubes, red onion into half rings.
2. Squeeze the juice from half a lemon to drizzle over the grated apple.
3. Place salad with red fish on a plate in layers: pink salmon, onion, feta cheese, apple. Pour mayonnaise on top in a thick layer and sprinkle with ground pepper.
4. When serving, decorate the appetizer with croutons and herbs.

Caesar

The classic recipe for the famous treat was created by a chef who used everything that was at hand. Over time, the composition of the snack and the sauce many times became the goal of culinary experiments. This led to the creation of Caesar salad with red fish as a protein ingredient. This original dish will turn out delicious if you take boiled or lightly salted product, but the most amazing flavor is in the version where the smoked delicacy is taken as the basis.

Ingredients:

• salmon or salmon – 400 g;
• eggs – 2 pcs.;
• cheese – 60 g;
• crackers (loaf) – 200 g;
• cherry tomatoes – 8 pcs.;
• olive oil – 100 ml;
• sweet and sour sauce – 25 g;
• mustard – 1 tbsp. spoon;
• lemon – 1 pc.;
• garlic – 2 cloves;
• spices - to taste

Cooking method:

1. Salt the fillet, sprinkle with the juice of half a lemon, and marinate in the refrigerator for an hour. Remove and cut into cubes.
2. Prepare croutons from the loaf by first cutting off the crust and frying it in vegetable oil. Toast in the oven until the croutons are crisp.
3. Grate the cheese and cut the cherry tomatoes in half.
4. Chop the garlic, add salt, mix with sweet and sour sauce, mustard, juice from the remaining half of a lemon, add fresh yolks. While whisking the mixture, gradually pour in the olive oil.
5. Sprinkle half the grated cheese in an even layer onto the dish, place the sliced ​​fillet on top, then add another layer of cheese. Pour the sauce over the salad, sprinkle with croutons, and garnish with cherry halves.

With caviar

Health benefits and pleasure for the eyes - this is what will please you with the finished dish prepared according to this recipe. Salad with caviar and red fish is very nutritious and helps cope with severe hunger. The composition keeps you feeling full for a long time, suitable for lunch or early dinner. For a festive table, a salad with lightly salted red fish suggests a beautiful design option, when thinly sliced ​​fish slices need to be rolled, filled with caviar, and then laid out in the shape of a flower.

Ingredients:

• lightly salted salmon – 120 g;
• red caviar – 30 g;
• cucumbers (small) – 2 pcs.;
• eggs – 2 pcs.;
• mayonnaise – 2 tbsp. spoons;
• spices - to taste.

Cooking method:

1. Squeeze the juice from half a lemon and mix thoroughly with mayonnaise.
2. Peel the cucumbers and cut the vegetables into small cubes.
3. Peel the boiled eggs and cut into quarters.
4. Cut the fish fillet into slices, roll the slices into tubes.
5. Place the cucumbers in an even layer on the surface of the dish, then, like petals, quarter the eggs, and place the rolled salmon slices between them.
6. Sprinkle eggs with red caviar. You can use sprigs of dill to decorate your holiday treat.

With crab sticks

With incredible ease and speed, you can prepare a delicious dish for dinner to restore strength after the day's worries. Something healthy, the preparation of which will not take much time, but will help you feel a pleasant feeling of satiety. It doesn’t require any special culinary skills or red fish. Cooking will not take time, because the composition of the products is minimal, and what’s even nicer is that you often have it all on hand.

Ingredients:

• trout fillet – 50 g;
• cheese – 40 g;
• cucumber – 0.5 pcs.;
• crab sticks – 4 pcs.;
• mayonnaise – 1 tbsp. spoon.

Cooking method:

1. Cut trout fillet, cucumber, cheese into cubes, and crab sticks first in half, and then into short sticks.
2. Place on a dish in layers, start with cucumbers, then trout, cheese, crab sticks.
3. Top with mayonnaise, which also serves as a dressing.

With rice

If among the taste preferences of household members there is a weakness for delicacies, then this recipe will help housewives. The composition will guarantee that the dish will appear on the dinner table more often. Salad with red fish and rice is so simple that you don’t have to think about special purchases of products. There is a lot in the kitchen, you don’t have to worry about the calorie content of the dish - this light salad with salted red fish can be considered dietary.

Ingredients:

• chum salmon fillet – 250 g;
• rice – 200 g;
• egg – 2 pcs.;
• pickled cucumber – 2 pcs.;
• onion (red) – 1 head;
• mayonnaise – 1 tbsp. spoon;
• spices - to taste.

Cooking method:

1. Boil the rice and let it cool before mixing with other ingredients.
2. Chum salmon fillet, cucumbers, eggs, onion cut into cubes.
3. Mix all products, season with mayonnaise, and serve immediately.

With cheese

The fish delicacy goes well with vegetables (potatoes, cucumbers, corn), exotic fruits (avocados, oranges), and seafood. Among the most successful “duets” you can find cheese. This is a win-win because this product comes in a variety of varieties. Salad with red fish and cheese - there is a rich range from a simple homemade version to an original one with amazing decoration, and any of them will be healthy.

Ingredients:

• salmon fillet – 200 g;
• cheese (soft) – 100 g;
• lemon – 1 pc.;
• egg – 1 pc.;
• soy sauce – 2 tbsp. spoons;
• walnuts, sesame seeds, herbs - for decoration.

Cooking method:

1. Boil the egg, cut into cubes, like fillet and cheese.
2. Mix soy sauce and the juice of half a lemon for dressing.
3. Mix all salad ingredients, sprinkle with chopped walnuts, fried sesame seeds, and sprigs of herbs.

Video

Fish of the salmon and sturgeon families are called “red” not only because of the pinkish tint of the meat. Many centuries ago in Rus', the word “red” meant something valuable, rare and beautiful. Indeed, such fish is a storehouse of beneficial properties and has an exquisite taste. Of course, now red fish can be purchased in every grocery store, but the price for this delicacy, as in previous times, remains quite high.

During the holidays, people usually want to pamper themselves with delicious dishes, and therefore, they usually buy red fish as a snack. In principle, red fish can be salted at home, for example. This article will describe several simple and quick recipes that will help you prepare delicious salads with red fish that will please even a sophisticated gourmet.

Simple salad with red fish, cucumber and egg

Ingredients:

• red fish (salted) – 260-290 g;
• cucumber – 1 pc.;
• a whisper of salt and pepper;
• eggs – 2 pcs.;
• greenery;
• mayonnaise.

Preparation:

First you need to hard boil the eggs, then cool them under cold water. Carefully cut into cubes.

Wash the cucumber and cut into small cubes. Salted fish is usually sold as fillets, so there is no need to debone the meat. Finely chop the fish.

In one bowl, mix all the ingredients: eggs, fish, cucumber. Add 2-2.5 tablespoons of mayonnaise, spices and herbs. You can add onions if you wish.

Puff Salad with Red Fish

Ingredients:

• red fish (salted) – 260-300g;
• cheese – 100-120 g;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• pickled or pickled cucumbers (gherkins) – 4 pcs;
• eggs – 2 pcs.;
• onion – 1 pc.;
• mayonnaise.

Preparation

Boil eggs and potatoes in advance and cool. To prepare the salad, you can take lightly salted salmon, chum salmon or pink salmon. Carefully chop the red fish, onion and eggs. It is better to turn the potatoes into mashed potatoes. It is better to use a grater to chop cheese and carrots. Cut pickled cucumbers into slices. This salad needs to be laid out in layers; for ease of preparation, a diagram of the ingredients will be placed below, starting from the bottom of the dish.

• eggs with onions;
• mayonnaise;
• red fish;
• mayonnaise;
• mashed potatoes;
• mayonnaise;
• carrots with cheese;
• mayonnaise;
• Carefully arrange the gherkins cut into circles.

Before serving, the prepared salad should be placed in the refrigerator for about 1 hour.

If desired, you can add salted cheese and fresh cucumber to this salad.

Exotic salad with red fish, bell pepper and kiwi

This salad has an unusual and exotic taste that will add variety to the menu of your holiday table.

Ingredients:

• red fish (salted) – 110-150g;
• bell pepper – 1 pc.;
• kiwi – 1 pc.;
• lemon juice – 1 tbsp;
• salt pepper;
• olive oil – 1-2 tbsp;
• sugar – 1/2 tsp.

Preparation

First you need to peel the bell peppers and cut them into small pieces. Cut the fish and kiwi into small cubes. Cut the onion into very thin half rings.

Place kiwi, onion and red fish in a salad bowl and add sauce. You can decorate the finished dish with parsley, dill or other herbs.

Salad with red fish, potatoes, beets and orange

Ingredients:

• red fish (smoked) – 250-300 g;
• small orange – 2-3 pcs.;
• potatoes -2 pcs.;
• beets – 1 pc.;
• mayonnaise.

Preparation

Beets and potatoes need to be boiled and cooled. If you don’t have time to cook vegetables for a long time, you can cook vegetables in the microwave. To do this, you need to put the vegetable in a plastic bag and tie it tightly. Place the vegetable in the bag in the microwave (potatoes for 5 minutes, beets for 10).

Boiled beets and potatoes need to be grated on a medium grater. Cut red fish into small pieces. Peel the orange thoroughly, trying to remove as much film as possible. Also cut the citrus into cubes.

The salad has a layered structure; below is a diagram of how the components are laid out, starting from the bottom of the dish.

• 1/2 potato;
• mayonnaise;
• 1/2 beets;
• mayonnaise;
• orange;
• mayonnaise;
• red fish;
• mayonnaise;
• 1/2 potato;
• mayonnaise;
• 1/2 beets;
• mayonnaise.

You need to give the salad time to soak, ideally if the finished dish spends more than 2 hours in the refrigerator.

Salad recipe with red fish, crab sticks and rice

Ingredients:

• crab sticks – 350-400 g;
• red fish (smoked) – 200-250 g;
• eggs – 8 pcs.;
• rice – 8-9 tbsp;
• carrots – 4 pcs.
• mayonnaise.

Preparation

Boil the eggs, let cool and chop finely. Rice needs to be boiled until half cooked. Boil the carrots until tender, let cool and grate on a medium grater. It is better to chop the crab sticks using a medium grater or knife.

To prepare this dish, it is better to choose red fish fillet, cut into large plates.

Prepare a bowl for placing the salad - line the bottom with cling film. This is necessary so that you can later remove the salad from the bowl without any problems.

Carefully place the red fish slices on cling film. The second layer will be finely chopped eggs. The third layer is crab sticks. The fourth layer is carrots. Fifth layer – rice.

Important: soak each layer with mayonnaise.

After cooking, place the salad in the refrigerator for at least 8-9 hours. This dish must be prepared in advance.

Before serving, you need to turn the dish over and place the contents on a flat plate. It turns out that the bottom layer of red fish will be on top. The salad looks like a kind of cake, which can be decorated with parsley, basil or olives.

Layered salad with red fish

Ingredients:

• potatoes – 3-4 pcs.;
• apple – 1 pc.;
• cheese – 120-150 g;
• red fish (lightly salted) – 300-350 g;
• eggs – 4-5 pcs.;
• mayonnaise.

Preparation

This recipe is used to prepare puff salad. Cook the potatoes and eggs until tender. Grate the cheese and apple on a coarse grater.

Cut the red fish into small cubes. We turn the potatoes into puree using a potato masher or grate them on a medium grater.

We begin to form the salad. Scheme for laying layers, starting from the bottom of the dish:

• mashed potatoes;
• mayonnaise;
• red fish;
• mayonnaise;
• eggs;
• mayonnaise;
• apple;
• mayonnaise.

The apple gives the salad a very delicate taste.

Like all puff salads, this dish needs to sit in the refrigerator to soak in for about 2.5-3 hours.

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. 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:

1. 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.
2. 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.
3. Place the liver on a flat plate, brushing it with a little mayonnaise.
4. Finely chop the onion and distribute over the liver.
5. We do the same with pickled cucumbers. We put the products in layers, grease each with mayonnaise.
6. Wash the carrots and beets and boil them.
7. Cool hard-boiled eggs.
8. Grind all the remaining ingredients on a grater with large holes and place them on the liver in layers.
9. Lubricate the top layer of beets with mayonnaise.
10. 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:

1. Boil the vegetables in their skins and let them cool.
2. Cut the peeled root vegetables into small cubes and mix.
3. Add cucumbers and peas chopped in the same way.
4. Season with vegetable oil, salt and pepper.
5. 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:

1. It only takes 0.5 hours for the chicken breast to be completely cooked.
2. We cut the washed mushrooms into cubes, and for this recipe we cut the onions into half rings.
3. 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.
4. Add the resulting frying to the chicken.
5. Cut the salted vegetables into cubes, add them to the meat, and mix everything thoroughly.
6. 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:

1. We wash the beef in water, get rid of the veins, if any.
2. Boil the meat with a little salt. Approximate cooking time is 40 minutes.
3. Wash the root vegetables and boil until tender, let cool.
4. Cut the carrots and potatoes into cubes and place them with the meat.
5. Add canned peas, after draining the water from the can.
6. Boil the eggs hard, cool, and chop finely.
7. Chop the onion and add to the salad. We do the same with cucumbers.
8. 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:

1. Wash and finely chop the Chinese cabbage, press it with your hands a little so that it becomes soft.
2. Drain the juice from the beans and place them in the cabbage. We also put chopped eggs there.
3. 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).
4. Mix them with beans.
5. Press the garlic through a press into the salad bowl.
6. Add crackers, season with mayonnaise, mix.
7. 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 sausage salad 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:

1. In a frying pan with oil, fry the onion, chopped into half rings, it should brown.
2. 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.
3. While the frying is cooling, cut the remaining products into cubes.
4. 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:

1. Boil the beets, let them cool, peel them and grate them on a borscht grater.
2. Chop pickled cucumbers (or pickled ones, too), into small strips and add to the beets.
3. We also put green peas and grated cheese there.
4. For dressing, three garlic or press.
5. 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:

1. Wash the potatoes thoroughly, put them in a saucepan, fill them with water and cook them in their jackets.
2. Drain the water and cool the potatoes. We clean it and cut it into small identical cubes, put it in a deep salad bowl.
3. We do the same with cucumbers.
4. Chop the onion finely.
5. 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.
6. Prepare the dressing and pour it into the almost finished appetizer.
7. After mixing, the salad is ready.

"Miner's" salad with pickled cucumbers

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:

1. 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.
2. Simmer the meat until all the liquid has evaporated, maintaining medium heat.
3. Add oil to the pan, as well as pre-cut onion into half rings.
4. Increase the heat and continue to fry until the vegetable becomes soft and the meat acquires a golden brown crust. You need to stir frequently.
5. Take out the bay leaf. Cool the roast slightly.
6. We cut the cucumbers into strips and add the fried meat to them.
7. 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:

1. Wash the turkey, cut into oblong pieces and fry (2 minutes is enough).
2. Cut the onion, sweet pepper and chili into half rings, add to the meat and sauté until golden brown.
3. Add cucumbers, cut into strips, to the dish and mix.
4. 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.
5. 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:

1. Chop the onion into half rings, sprinkle with lemon juice, salt and squeeze until the juice appears.
2. Add cucumber, cut into strips.
3. Add Korean carrots and stir.

Original mushroom appetizer

Ingredients:

• fresh mushrooms – 300 grams;
• bulb;
• pickle.

How to cook:

1. We wash the mushrooms and boil them in salted water, to which peppercorns and bay leaves are added. Let's strain.
2. Chop the onion and salted vegetables, add the mushrooms. Pour vinegar over everything and let it sit for half an hour.
3. 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:

1. Boil eggs and heart in various containers.
2. Grate the carrots on a borscht grater, chop the onion into small cubes.
3. Fry them together until they turn golden
4. Grind the eggs, cucumber and offal into strips.
5. 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:

1. Cut the boiled potatoes into cubes.
2. Grind both cucumbers in the same way and mix with pieces of root vegetables.
3. Drain the liquid from the jar and add the peas to the vegetables. Mix.
4. 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.
5. Dress the salad, mix all the ingredients. Ready!

Step 1: prepare chicken eggs.

Place the chicken eggs in a small saucepan and fill with regular cold water so that it completely covers them. Place the container on high heat and wait for the contents in it to boil. Then turn on the burner slightly and boil the eggs hard for 10 minutes. At the end, turn off the burner, and using oven mitts, place the pan in the sink under running cold water. Let the components cool completely.

Now, with clean hands, remove the shells from them and place them on a cutting board. Using a knife, chop the eggs into cubes and carefully place them in a clean plate.

Step 2: prepare the potatoes.

Wash the potatoes thoroughly under running warm water to remove any remaining soil and other dirt from the skins, and place them in a medium saucepan. Fill the component completely with ordinary cold liquid from the tap and put it on high heat. To make the contents of the pan boil faster, cover it with a lid. Immediately after this, lightly turn on the burner and boil the potatoes in their jackets for 25–35 minutes depending on the size of the tuber.

Attention: After the allotted time has passed, you should check the component with a fork. If it easily enters the vegetable, it means it is cooked and you can turn off the burner. If not, then you should extend the cooking time further. for 5–7 minutes.

At the end, we transfer the tuber to a cutting board and leave it alone for a while so that it becomes warm. Then, using a knife, peel the skins from the potatoes and chop the component into cubes. Transfer the finely chopped vegetable to an empty plate.

Step 3: prepare the onions.

Using a knife, peel the onion and rinse well under running water. Now place the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.

Step 4: prepare the lemon.

To prepare the salad, we do not need the lemon itself, but only its juice. Therefore, we rinse the citrus under running water and place it on a cutting board. Using a knife, cut the component into two parts. Now let's use a juicer and squeeze out each lemon half. Attention: everything we need 2 tablespoons.

Step 5: pickle the onions.

Pour the chopped onion from a plate into a deep bowl and fill it with freshly squeezed lemon juice. Mix everything well with a tablespoon and leave the component to marinate for 15 minutes. This way all the bitterness will come out of it, and then it will be ideally combined with fish in such a salad. After the allotted time has passed, place the onion in a sieve and let the excess marinade drain off.

Step 6: prepare lightly salted salmon.

Place the salmon fillet on a cutting board and use a knife to chop into cubes or pieces of any shape. Place the finely chopped fish into a clean plate.

Step 7: prepare the cucumber.

Wash the cucumber thoroughly under running warm water and place it on a cutting board. Using a knife, remove the edges of the vegetable and, if necessary, the peel (this is only if it is very rough and thick). Next, chop the vegetable into cubes and pour into an empty plate.

Step 8: prepare the salad with salted fish.

Place chopped boiled eggs, potatoes, lightly salted salmon, cucumber, and pickled onions in a medium bowl. To taste, sprinkle the ingredients with a small amount of salt and ground black pepper, and also season with mayonnaise. Using a tablespoon, mix everything thoroughly until smooth and we can call everyone to the dinner table. To do this, pour the finished dish from the bowl into a salad bowl or a special plate.

Step 9: Serve the salad with salted fish.

Salad with salted fish turns out very tasty, tender and aromatic. It can easily be served both at the dinner table and at the holiday table, garnished with fresh herbs or vegetables. In addition, the dish is very filling, so you don’t need anything else to go with it, just pieces of bread.
Enjoy your meal!

Any red fish is suitable for making this salad. For example, salmon, trout and even pink salmon;

Regular 9% table vinegar is also suitable for pickling onions;

The salad will be even tastier if you season it with homemade mayonnaise. In any case, try to use a sauce with a high percentage of fat to prevent the dish from running;

- Attention: To prepare this dish, use only salted red fish without bones.