Fish salads - general principles and methods of preparation
Fish salad is a great dish for a festive celebration, it can be light and fragrant, hearty and nutritious, this factor depends not only on the fish itself (although this has a task), but on the dressing. Quite often, fish salads use mayonnaise, vegetable or olive oil, lemon juice. The fish contains such useful components as easily digestible protein, vitamins A and D (dissolve fats), vitamin B, phosphorus and other substances.
Fish salads - product preparation
The preparation of fish for salad is traditional - the fish should be cleaned, bones and skin removed, exclusively fillets are used to prepare this dish. Further processing of the fish depends on the salad recipe, in Japanese, Chinese and Vietnamese culinary seasoning, the main ingredient of salads is seasoned with sauces or seasonings, in this case the fish is sent to the dish raw.
For Russian cuisine, the process of boiling, smoking or stewing is more traditional.
Often in Russia, canned fish is used to make salads, this product is easy to buy in the store, it does not require special processing. Canned fish should be removed from the can and thoroughly mashed with a fork until a homogeneous mass is obtained.
The remaining products necessary for the salad are finely chopped or grated, in some cases they should be cooked (for example, onions and carrots are often fried in vegetable oil).
As for the dishes, the fish salad looks great in a glass container, especially if it is layered. Provided that it is not worth placing food in a certain sequence, the main argument when choosing dishes is convenience: the size of the container should be such that the ingredients can be easily mixed.
Recipe 1: Tuna Salad
Canned tuna is often used by housewives to prepare salads, it is nutritious and at the same time very healthy. Fresh vegetables included in the salad make it even more fortified.
Ingredients:
- 1 can of canned tuna;
- 1 piece of Beijing cabbage;
- 1 onion;
- 1 fresh cucumber;
- 250 grams of mayonnaise or sour cream;
- salt.
Cooking method
Chop onion finely and mix with small pieces of tuna (put it out of a can, divide into small pieces). Finely chop the cucumber, chop the cabbage finely (you can chop it coarsely, if you like it more), add salt and season with the sauce. Tuna salad goes well with potatoes, especially if it is baked in the oven.
Recipe 2: Salmon with Gentle Salmon
A wonderful salad for the festive table, usually guests really like it and ends first.
Ingredients:
- 100 grams of salmon (ideal slightly salted);
- 1-2 potatoes;
- 1 boiled egg;
- 1 tomato;
- 50 milliliters of yogurt (you can take mayonnaise);
- sweet paprika;
- greenery;
- salt.
Cooking method
Salad is laid out in layers:
1st layer - finely chopped boiled potatoes;
2nd layer - tomato;
3rd — an egg;
4th — salmon;
5th - yogurt.
Pour yogurt, add paprika, a little salt (if desired).
Before the new year, this salad is laid out in the shape of a Christmas tree and sprinkled with herbs.
Recipe 3: Cod Salad
A hearty and nutritious salad, to the taste of both adults and children.
Ingredients:
- 250 grams of cod filet;
- 4 potatoes;
- 2 pieces of fresh cucumber;
- 100 grams of horseradish;
- 100 grams of mayonnaise;
- 30 grams of vinegar;
- greenery;
- salt;
- tomato and lettuce for decoration.
Cooking method
Boil cod, do the same with potatoes, then cool the main ingredients of the salad and cut into small pieces. Cut the cucumbers, add horseradish, vinegar, mayonnaise and salt. Salad can be served on lettuce leaves or in a special bowl. After completing the dish, the salad is sprinkled with finely chopped herbs and slices of tomato.
Recipe 4: Cod Liver Salad
A traditional dish of Soviet cuisine. With today's abundance it is interesting to return to the past.
Ingredients:
- 200 grams of canned cod liver;
- 4 boiled eggs;
- green onions.
Cooking method
Finely chop the onion. Boil eggs, cool, separate the proteins from the yolks. Rub the cod liver to a homogeneous mass and mix with proteins (finely chopped first).
Mix onion with mashed yolks and the oil left over from the fish.
Mix all the ingredients, put in tartlets or salad bowl and decorate with herbs.
Recipe 5: Sprat Salad
Traditional salad for a Russian feast.
Ingredients:
- 2 cans of sprat;
- 4-5 potatoes;
- 2 onions;
- 3 eggs;
- 250 grams of sausage cheese;
- 250 grams of mayonnaise.
Cooking method
1st layer - grind sprats and put on the bottom of the salad;
2nd layer - grate potatoes;
3rd layer - scalded and finely chopped onions;
4th layer - eggs;
5th layer - mayonnaise;
6th layer - grated cheese.
7th layer - mayonnaise.
Fish salads - tips from experienced chefs
Be sure to keep the fish fresh.
If you use sprats for salad, choose those jars on which one or two fish are drawn, such sprats will be fleshy.
