Salad with lightly salted chum salmon. Salad with red fish. A selection of very tasty puff salads with photos. Salad with heart and pickles

Take one medium carcass of lightly salted Norwegian herring. Peel it and remove seeds, as in the video above, and chop the pulp finely.

Now prepare the onions. Chop a large onion into thin half rings, as in the photo.

Over low heat, sauté the onion in vegetable oil until translucent and light golden brown. Don't fry it too much, otherwise it will taste bitter. If you don't like the taste of fried onions, add them fresh. A even better - first marinate in apple cider vinegar with a pinch of sugar.

Prepare a wide, flat serving plate to serve on. Place a metal serving ring in the center.

If there is no such ring, you can do it differently. In this case, lay out all layers of salad in the reverse order. Take a round bowl with straight sides and line it with cling film. Form the salad into layers in a bowl, and then turn this container upside down onto a flat plate. After you remove the bowl with the film, the neatly arranged snack will remain on the plate. Just don't forget to decorate it on top.

Grated boiled potatoes will be the first layer, place them in the ring.

Coat all layers well with mayonnaise.

Pieces of herring go in the second layer.

Add the grated apple to the ring and immediately cover it with mayonnaise so that it does not darken.

Another layer will be golden onions; first place them in a sieve to remove excess oil. Place grated carrots on the onion, don’t forget about mayonnaise.

Make the final layer of grated whites and yolks.

The herring salad is ready, now you can remove the ring from it and serve.

If desired, you can decorate the top of the salad with a sprig of fresh herbs.

Best regards, Elbi.

Salads using red fish always turn out tasty, tender and healthy. Fresh vegetables go very well with fish, mushrooms, cheese, rice and many other foods.

When people say red fish, names such as chum salmon, pink salmon, salmon, tuna and trout come to mind. And this is not a complete list of fish breeds that have red meat. These are the most common types of which salads are most often prepared.

And of course, today we’ll look at several salad recipes that use red fish. Of course, the most common salads are with salted or smoked fish, since getting a piece of salted or smoked salmon is not difficult. And this fish tastes very good.

The recipe is very simple. All ingredients are crushed and stacked in layers. The salad is perfect for everyday use and for a holiday feast as an original and satisfying snack.

Ingredients:

100 grams of salted salmon.
50-60 grams of hard cheese.
4 eggs.
3 ripe tomatoes.
2-3 tablespoons of mayonnaise.
Greens for salad decoration.

Cooking process:

Boil and chop the eggs using any method available to you. Of course, the most convenient way is to use a special egg cutter. You can read how to boil eggs to the consistency you need and calculate the time correctly in the article.

Cut the fish into small squares.

Chop the tomatoes into cubes.

Grate the cheese.

Greens for decoration are parsley, green onions or dill. Grind and set aside for now.

The ingredients are ready, you can start laying the salad. But before you pack the salad you need to prepare something.

In order for your salad to look beautiful, it is better to place it in a special pastry ring. And if you don’t have it on hand or don’t have it at all, then you can make it yourself.

We take a piece of foil and fold it several times to make a strip 20-25 cm wide. Then roll the strip into a ring and voila, you have a pastry ring ready. Now you can put the ingredients in it.

And so everything fits in the following order.

Layer of fish mayonnaise.

Layer of eggs, mayonnaise.

Tomatoes, mayonnaise.

Fish, mayonnaise.

Eggs, mayonnaise.

Grated cheese.

Top with chopped green onions or parsley sprigs.

Lightly holding the salad, remove the foil or ring. A portion of salad with red fish and tomatoes is ready to serve to your guests.

When I make a salad like this, I form several portions and place them on the table so that everyone can reach out and try this amazing red fish treat.

Bon appetit.

Salad with red fish and potatoes

A quick salad recipe from the series that can be quickly prepared when guests are on the doorstep. Despite its simplicity, it tastes like nothing at all.

Not only salmon can be used as fish. Pink salmon, chum salmon, and trout are perfect.

Ingredients:

Salmon 100-120 grams.
4 eggs.
3-4 potatoes.
50-70 grams of cheese.
Greens for decoration.
Mayonnaise.

Cooking process:

Boil eggs and potatoes. Boil potatoes in their skins. Potatoes, eggs and cheese can be grated to speed up the process. Well, cut the fish into small pieces.

Lay it in layers.

Potato.

Fish.

Eggs.

Coat each layer with mayonnaise. And sprinkle with grated cheese. Give the salad a few minutes to soak and you can serve.

Bon appetit.

With red fish and shrimp

Without a doubt, seafood products are very beneficial for our bodies. Eating seafood has a positive effect on the condition of hair, skin and nails and generally strengthens the immune system. If you eat seafood separately, it is not as tasty as if you combine them together and end up with a delicious salad.

Ingredients:

100 grams of shrimp.
80 grams red fish.
2-3 potatoes.
1 egg.
1 fresh cucumber.
Mayonnaise.
Greenery.
Salt and pepper to taste.

Cooking process:

Let's set the eggs, shrimp and potatoes to boil. Boil potatoes in their skins.

While the food is cooking, let's take care of the remaining ingredients.

Cut the fish into cubes. Cut the cucumber into strips and then into cubes.

And so grate the boiled potatoes in their jackets into a separate bowl. Grind the egg using an egg slicer or a knife.

We assemble this salad in a pastry ring, but if you don’t have one, here’s another option for making it at home.

Take a 1.5 liter plastic bottle. We cut off the neck and bottom, now you can choose a flat place from the remainder and cut out a ring 20-25 cm thick. Now you can form a salad in this ring. Here's a photo as an example.

Layer the ingredients in layers.

1 layer of grated potatoes and mayonnaise.

2nd layer of eggs and mayonnaise.

3 layer fish and mayonnaise.

4 layer green cucumber and add a little salt.

5 layer potatoes and mayonnaise.

Decorate a serving of salad with a sprig of parsley and shrimp, remove the ring, put the salad in the refrigerator for 30-40 minutes to soak the layers.

Bon appetit.

With red fish and Chinese cabbage

This salad will appeal to almost everyone as it has its own twist.

Ingredients:

Lightly salted red fish 200 grams.
Peking cabbage half a head.
White bread crackers 1 pack.
1 onion.
4 eggs preferably quail.
1 fresh cucumber.
1 bell pepper.
Mayonnaise.
Half a lemon.
Salt and pepper to taste.

Cooking process:

The ingredients for the salad need to be cut into small pieces, namely fish, bell pepper, cucumber.

Cut the onion into half rings.

Boil the eggs and cut into 4 parts.

We will use the eggs as decoration. And if you plan to serve the salad the next day, for example, it is better to boil the eggs and chop the eggs immediately before serving the salad.

Cut the cabbage into strips and then into 2 pieces.

Place all ingredients in a common bowl, add juice from half a lemon, mayonnaise, salt and pepper to taste. Mix well and refrigerate for 15-20 minutes to soak.

Add crackers just before serving. Pour the croutons into a salad bowl, mix and serve. And before serving, place quartered boiled eggs on top of the salad as a salad garnish.

Bon appetit.

Salad with red fish Poseidon

Bon appetit.

Good afternoon.

The first harvests of greenhouse cucumbers are already beginning 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 roast 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 wash off 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.

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: add olives and dill to a blender, pour in sour cream, and 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 grate 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, then 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 usual 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, also cut 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 it, 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.

Video

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, decorate 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 the salmon and vegetables into medium-sized cubes.

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

Pour this sauce over the chopped onions 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.