How to make smoked trout salad. Smoked trout salad recipe
Please note that this appetizer must be started at least 3 hours before your household or guests want to enjoy it, and preferably the day before. However, sometimes it is very convenient.
After all, there are not so many dishes that can be prepared in advance, and on the day of a festive dinner or lunch, just take and serve.
Start cooking 3-8 hours before serving
400 g hot trout
or cold smoked 2 fresh cucumbers
1 small white onion 200 ml sour cream
2 lemons
2 tbsp. l. Sahara
2 tbsp. l. white wine vinegar
1 tsp mustard seed
2 tbsp. l. horseradish without additives a small bunch of parsley salt
4 servings
Preparation: 3-8 h. Preparation: 10 min.
Cut the cucumbers into thin slices. Cut the onion into the same circles.
Stir the cucumbers and onions in a bowl, sprinkle lightly with salt and set aside for 1 hour. Then rinse with cold water and pat dry with paper towels.
Stir sugar in 2 tbsp. l. hot boiled water. Pour in vinegar, add mustard seeds. Stir again, heat (do not boil!) And pour the resulting mixture over the cucumbers and onions.
Cover and refrigerate for at least 2.5 hours, preferably overnight.
Chop the parsley and add to the cucumbers. Mix horseradish with sour cream Scald lemons with boiling water and cut into large slices.
Disassemble the trout into large pieces or cut into slices; put on a platter. Place cucumber salad and lemons next to it. Serve horseradish with sour cream separately.
Grocery board
When the season comes and a fragrant sweet red Crimean onion appears on sale (its bulbs seem to be squeezed from the poles), add it to the salad, but not pickling, but fresh. Marinate regular onions as indicated in the recipe, but take half as much.
This recipe was taught to us by the hostess of one of the hotels in the Austrian Alps. In order for the trout to turn out to be truly blue, it is not practically peeled.
Please note that this snack must be started at least 3 hours before your household or guests want to enjoy it, as well.
4 small trout, peeled, with head and tail 1 tbsp. a spoonful of vegetable oil 3 red onions, 1/2 cup white wine rings 1.
4 gutted trout with skin (no bones, no head possible) 2 tbsp. tablespoons of flour 2 tbsp. tablespoons of vegetable oil 3 tbsp. tablespoons of fresh root.
Any fish is a dietary product, very useful for both adults and children. Cooking methods or sauces can help make it more harmful.
The tradition of eating everything with nuts exists in one of our beloved cuisine - Georgian. This recipe, however, has nothing to do with Georgia.
Cooking method. Combine salt, sugar, dill, coriander. Place half of the mixture on top of the trout fillet and.
Cooking method. Rinse the trout under running water and pat dry with a paper towel.
Remove a thick layer of peel from the lemon (remove.
Cooking method. Rinse the trout under running water, sprinkle with lemon juice, salt and pepper and leave for 10 minutes.
Cooking method. Salt the trout fillet, bread in flour, fry in hot oil on both sides until golden brown.
trout - 4-5 pcs. flour - 2 tbsp. l. ground crackers - 2 tbsp. l. vegetable oil - 6 tbsp. l. dill and parsley greens - 3.
trout (fillet) - 450g butter - 5 tablespoons vegetable oil - 1 tablespoon lemon juice - 2 tablespoons parsley -.
Bell pepper(red) - 2 pcs. bell peppers (green) - 2 pcs. onions - 2 pcs. carrots - 4 pcs. pods of green.
A variety of picturesque dishes popular in Provence.
Hearty salad — perfect dish for a summer lunch that makes the most of the virtues young potatoes and asparagus in the high season of these vegetables.
600 g small young potatoes
225g asparagus sprouts, trim off the tough ends and cut into slices
225g cherry tomatoes, halved
40 g pitted black olives
2 large eggs
175 g hot smoked trout fillet, layered on slices
85 g rocket salad
Parsley dressing
2 tbsp. l. extra virgin olive oil
1 tbsp. l. lime juice
1 tbsp. D. Dijon mustard
1 tbsp fresh parsley
Preparation
1. Prepare the dressing first: Shake all the ingredients in a screw top bike. Season with salt and pepper to taste. Boil the potatoes in lightly salted boiling water for 15 minutes, until tender.
Remove the potatoes with a slotted spoon, leave the small ones intact, and cut the large ones. Stir in the dressing and leave for a while.
2. Bring the water to the boil again and add the asparagus, then reduce the heat and cook for 4-5 minutes until tender. Remove the asparagus with a slotted spoon, chill quickly under the tap cold water and dry. (This method allows you to quickly cool the asparagus and maintain its bright green color.) Place the asparagus in the potatoes, along with the tomatoes and olives, and stir.
3. Dip the eggs in the same pot of water and cook for 7 minutes. Remove, hold under cold water until cold enough, peel and cut into quarters.
4. Add eggs, trout and rocket salad to the potatoes, stir gently to distribute the dressing evenly. Serve the salad lukewarm or cold.
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Smoked red fish salads are ideal for festive celebration, a romantic candlelit dinner or just to pamper yourself with a delicious treat. Such dishes are light, tender, delicious, and at the same time very nutritious. Smoked fish go well with various sauces, herbs, vegetables and cheese. We offer you several delicious recipes definitely worth trying.
Smoked salmon salad
Will be a worthy decoration of a festive feast. A very spicy unusual dish.
Ingredients needed:
- 150 g hot smoked salmon.
- 2 pcs. chicken eggs or 4 quail.
- 5-6 leaves of iceberg lettuce (you can choose another).
- 2 cucumbers (fresh).
- 30 g pickled capers.
- 25 g red caviar (for decoration).
- 30 ml lemon juice.
- 40 g homemade crackers.
- 150 ml of natural yoghurt.
- Seasoning " Provencal herbs"The taste.
Preparation:
First, prepare croutons. A baguette or regular loaf is suitable, which must be cut into beautiful cubes, dried in the oven for 20 minutes (temperature 180⁰).
Hard-boiled eggs, cover with cold water. When cool, peel.
Tear the leaves of the "Iceberg" into small pieces at will. Put cucumbers cut into thin slices on top.
Add randomly chopped salmon, then eggs. Chicken - cut into slices, quail - in half. Sprinkle with capers.
Then pour the sauce over the ingredients: mix fresh, yogurt and seasoning. Decorate with homemade crackers and red caviar.
Serve the smoked salmon salad instantly. Your guests will be delighted.
Smoked salmon salad
Light, gentle, tasty dish from fresh vegetables, smoked salmon and cheese. Will decorate any holiday or serve as a gorgeous dinner. Getting ready is very simple.
Ingredients:
- 200 g hot smoked salmon.
- 2-3 small fresh tomatoes.
- 2 fresh cucumbers.
- 150 g of homemade feta cheese or other brine cheese (feta, suluguni).
- Dill, parsley.
- 15 ml of vegetable oil.
- Salt tastes.
Preparation:
Wash the cucumbers, cut them lengthwise first, and then chop them into half circles.
Separate the smoked salmon (if necessary) from the bones, remove the skin. Cut into arbitrary pieces.
Grind the cheese into small cubes.
Wash the tomatoes, dry them, cut them into beautiful slices. 
Combine the components, add oil, salt, sprinkle with finely chopped herbs on top.
Serve the smoked salmon salad to the table immediately. It is prepared very quickly, it will take only 15 minutes and the gorgeous dish is ready.
Smoked chum salad
Original a fish dish, which will serve as an alternative to the usual "Olivier". It is not a shame to meet guests with such a meal.
Ingredients:
- 250 g cold smoked chum salmon.
- 4 potatoes.
- 3 eggs.
- 1 pickled cucumber.
- 100 g green olives.
- 1 tomato (large).
- 70 ml mayonnaise.
- 10 g of wine vinegar.
- Onion greens, pepper and salt - taste.
Preparation:
Boil potatoes and eggs, cool, peel. Cut them into small, approximately equal cubes.
Cut the tomato and pickled cucumber in the same way.
Remove the smoked fish from bones and skin, cut with a knife or simply tear it into small portions.
Cut the olives into slices. Chop the green onion. 
Connect all components together. Season the dish with mayonnaise, with the addition of spices and wine vinegar.
Top can be decorated with green onions. You can serve the fish treat right away, but it is better to let it stand for 20 minutes.
Hot smoked trout salad
Luxurious puff salad, perfect for a celebration. The dish is not only delicious and delicious, but also very elegant.
Ingredients:
- 400 g smoked trout.
- 100 g of curd cheese (feta, mozzarella, ricotta).
- 80 g parmesan cheese.
- 4 chicken eggs.
- 40 g creamy horseradish.
- 80 g of walnuts.
- Several sprigs of green basil or cilantro.
Preparation:
Pre-dry the nuts in the oven or frying pan, chop, but not very finely, with a blender.
Mix curd cheese and horseradish, visually divide into 3 parts.
Boil hard-boiled eggs, cool, peel. Separately grate (medium) proteins, mix them with 1 part curd cheese and horseradish.
Mash smoked fish with a fork.
Grind the yolks into crumbs.
Grate Parmesan (medium), mix with 2 parts of cheese with horseradish.
Then all the components are laid out in glass bowls or glasses in the following order: proteins, trout, parmesan, nuts, the remaining cottage cheese with horseradish, mashed yolk. Let the salad stand in the refrigerator for about an hour. Serve garnished with green basil or cilantro leaves. 
Fish salad with pineapple
Very smart and holiday salad... Any smoked red fish of your choice is suitable for its preparation.
Ingredients:
- 200 g smoked red fish fillet.
- 100 g of boiled round rice.
- 5 slices canned pineapple.
- 150 g fresh savoy cabbage.
- 200g of pickled mushrooms (any).
- 3 pcs. chicken eggs.
- 100 g pitted olives (black).
- 1 tbsp. spoon of red caviar.
For the sauce: 50 ml of olive oil, 50 ml of orange juice, half a teaspoon of pepper mixture, a pinch of salt.
Preparation:
Make the sauce. Mix juice, oil, spices.
Put the pre-cooked round rice in the first layer on a dish, pour with ½ part of the dressing.
On top, put smoked fish, cut into arbitrary pieces.
Meat salad or Olivier salad, popular and favorite dish for any festive table. Each housewife makes it in her own way, and there are a huge number of options for this salad. For many years, I practically forgot about this salad, having switched to a completely new diet and composition of dishes, due to a significant change in climate, and as a result of my passion for new culinary ideas of one or another national cuisine, many of which are unusually widespread in Australia. Until now, our daily menu includes our favorite dishes and cooking techniques from Italian, Chinese, Spanish, French cuisine... It is impossible to list the cuisines of all European peoples and peoples of Asia, dishes, products and spices from which have forever entered our life.
The meat salad, which I have always made for all holidays and birthdays, has returned to our lives in a completely unexpected way. In Riga, I used doctor's sausage, boiled chicken or beef as a meat component in a salad. Smoked trout, for reasons unknown to me, turned out to be the first protein food of animal origin that I could tolerate and introduce into my diet after 7 years of recovering completely disturbed digestive functions of my gastrointestinal tract. After being diagnosed with celiac disease, for the first seven years, I could not tolerate any animal proteins other than eggs. Delicate, tasty and easily digestible hot smoked trout became the protein product that I began to tolerate without negative consequences, and was able to introduce into my regular diet. The option immediately came to mind meat salad with fish instead of meat. Along with replacing meat with fish, I somewhat modified the composition of the remaining ingredients, abandoning the use of boiled potatoes, and replacing half of the mayonnaise with Dijon (a mixture of mayonnaise with Dijon mustard).
The use of Dijonnaise gives a spicy pungency to the salad, which with delicate fish and not spicy mayonnaise, had a somewhat rustic taste. In addition, the original Dijonnaise does not contain gluten in its composition, and sometimes, in the absence of gluten-free mayonnaise, I mixed it with sour cream (not the most the best way for my taste, but quite acceptable).
I make the second version of this salad with canned crabs (which, it should be noted, contain very fine pieces without a special taste), or with fresh crabs, which can be ordered in season, already cooked, in fish stores. In a salad with fresh crabs, I use pickled cucumbers along with fresh cucumbers, or just fresh cucumbers... In the latter case, the salad must be well salted, while the smoked trout salad using pickled cucumbers does not require salt.
Ingredients:
approximate composition and quantity
- 1 medium-sized hot smoked trout (pitted) or 300g crab meat
- 3-4 carrots, peeled, boiled
- 4-5 medium-sized pickled cucumbers (or a mixture with fresh cucumbers)
- 4 hard boiled eggs
- a jar of young canned peas
- 1 medium onion (I like to use a mixture of white and red onions)
- 2 large tablespoons gluten-free mayonnaise
- 2 large tablespoons Gluten Free Dijonnaise
- salt and black pepper to taste, if necessary
Preparation:
- boil carrots and eggs
- finely chop cucumbers, carrots, eggs
- chop very thinly and chop the onion
- clean the flesh of the fish from the bones, divide the flesh into pieces of the desired size (not very small)
- add green peas
- add mayonnaise and dijonnaise (or any other dressing)
- mix
Sometimes I use 1-2 tablespoons of liquid from a jar of green peas if the mayonnaise is very thick. I add this liquid to mayonnaise and whisk everything well until smooth, and use this mixture for salad dressing.
Smoked trout salad with this composition of ingredients, without potatoes and with a low-fat dressing, is suitable not only for a festive table, but also for regular, albeit not particularly frequent, use. This is a hearty, tasty, protein-rich dish. In a closed container, the salad keeps well for several days in the refrigerator. Using fresh cucumbers, during storage, the salad releases liquid, which must be taken into account when calculating the amount of mayonnaise for dressing. You can of course use the usual canned peas, but young, smaller and more delicate in taste, it seems to me more suitable in combination with smoked trout.
I love this salad the most in the family, and lately I always make it for Christmas dinner. I think that the emotional factor plays a special role for me, my special attitude to this product, which was the first to break through the microscopic set of products that I could use in my diet, and opened up the opportunity for me to gradually introduce new food products into my diet. ...
