If you are afraid that the festive table will seem monotonous for guests, prepare several fish salads. There are many recipes for these delicious and not very difficult to prepare dishes, among which you can easily find something suitable.
Pick your recipe
You will need
-
- For the first recipe:
- mackerel in oil - 1 can;
- butter - 100 grams;
- prunes - 10 pieces;
- onions - 1 piece;
- vinegar - 3 tablespoons;
- eggs - 5 pieces;
- apples - 1 piece;
- hard cheese - 200 grams;
- walnuts - 100 grams;
- mayonnaise - to taste;
- For the second recipe:
- hot smoked pink salmon - 700 grams;
- red onion - 1 piece;
- apple - 1 piece;
- lemon juice - to taste;
- feta cheese - 400 grams;
- ground black pepper;
- fresh parsley;
- For the third recipe:
- canned tuna - 1 can;
- sweet pepper - 2 pieces;
- salad;
- fresh cucumber - 2 pieces;
- olive oil - 2 tablespoons;
- lemon juice - 1 tablespoon;
- ground black pepper - to taste;
- salt to taste.
Instruction manual
1
Very often canned fish goes to salads. From canned mackerel in oil, you can prepare an original salad with nuts and prunes. To prepare this dish, you will need to prepare its components. Freeze a hundred grams of butter and grate it on a coarse grater. Pour boiling water over ten prunes, hold them in water for ten minutes, then dry on a paper towel. Cut the onion into small cubes and leave for three hours in a marinade made from a glass of boiled water and three tablespoons of vinegar. To withstand onions in the marinade is necessary in order to discourage his bitterness.
Hard-boiled five eggs, separate the yolks from the proteins and grate them. Grate a large apple and two hundred grams of hard cheese. Fry one hundred grams of peeled walnuts in a skillet without oil. Grind the roasted nuts. Finally, drain the oil from a can of canned mackerel and mash the fish with a fork.
On a wide flat plate, lay a layer of crushed proteins, a layer of fish and a layer of pickled onions. Lubricate the onion with mayonnaise. Put a layer of grated butter, apples, yolks on the onion. Pour the yolks with mayonnaise and sprinkle with chopped walnuts. Garnish the salad with soaked prunes and let it brew for two hours.
2
If you have not only cold-smoked pink salmon, traditional for the festive table, in your refrigerator, but also slightly dry hot-smoked pink salmon, you will get an original fish salad with feta cheese. In order to cook it, separate the meat of a whole fish from the bones and cut or break into pieces. Cut the small red onion into half rings. It’s good if, returning from a summer vacation in the Crimea, you brought along a small amount of red onion purchased at the local market - it is much less bitter than the same red onion grown to the north. Grate the apple on a coarse grater and drip on it with lemon juice.
Place a layer of fish, onion and a layer of grated apple on a serving plate. Sprinkle the salad with ground black pepper and brush with mayonnaise. Cover each serving with cling film or a high lid and refrigerate for half an hour. Before serving, sprinkle the salad with crumbled feta cheese and garnish with a sprig of parsley.
3
From canned tuna, you can make a salad with fresh vegetables. For this dish you will need to drain the oil from a can of canned tuna, take out large bones and knead the fish.
Put in a salad bowl sliced fresh cucumber, julienne sweet bell pepper and lettuce. Add prepared fish to vegetables.
To make the dressing, mix a tablespoon of lemon juice with two tablespoons of olive oil, a drop of salt and ground black pepper. Stir the dressing and pour salad on it.
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