Hot smoked pink salmon is distinguished by a pronounced pleasant aroma, brackish soft taste and delicate meat. Usually it is served at the table as an independent dish, but can also be used to prepare a salad.
Pick your recipe
Smoked fish is rarely found in salads, as it is combined with a fairly limited amount of ingredients. That's why when creating such a dish, you should be careful about choosing additional products and dressing. Nevertheless, several delicious salads can be prepared with such a "capricious", but very tasty product.
An excellent dish will turn out if you combine hot smoked pink salmon with boiled potatoes and pickled onions. To do this, you first need to marinate the last ingredient. Peel the onion, cut into half rings and pour boiling water so that bitterness leaves it. Then drain, add to it about ½ cup cold water, 3 tbsp. tablespoons of vinegar and 1 teaspoon of granulated sugar. Stir everything and leave for 15 minutes, then drain the liquid again.
To prepare this salad, you can use red onion, with which the dish will look even more beautiful. You do not need to get rid of bitterness with boiling water - just pickle it.
When the onion is ready, the previously boiled potato without a peel should be cut into large slices and put on plates. The flesh of the fish must be separated from the skin and bones, torn into large pieces and put on the potatoes. From above it is beautiful to put the pickled onions and sprinkle with a small amount of coarse black pepper. After that, the salad will only need to be poured with unrefined sunflower oil, sprinkled with a small amount of dill or green onions and serve.
Such a salad is ideal as a snack to a traditional Russian alcoholic drink.
Hot smoked pink salmon can also be used to make a salad like Mimosa. The classic recipe uses canned fish, but with tender smoked pink salmon, it will turn out even more tasty and interesting. To prepare it you need: 300 g of hot smoked pink salmon, 150 g of hard cheese, 6 eggs, 250 g of mayonnaise, onion, 100 g of butter.
First, prepare the products for the salad. Freeze oil to make it easier to rub, boil eggs, cool, clean, separate the proteins from the yolks. Chop onions very finely, pour boiling water for 5 minutes to remove the bitterness. Then drain and let it dry. The pink salmon fillet is torn into small pieces.
For a festive table, "Mimosa" can be cooked not in one salad bowl, but in small bowls - then it will turn out to serve it in portions.
When everything is ready, you can start making a salad by rubbing all the ingredients directly above the salad bowl and in no case crushing them with a spoon - then the Mimosa will turn out to be just airy. In the dish, grate the proteins and distribute a little mayonnaise on them using a cooking syringe or a bag with a hole. Sprinkle with half the pink salmon, spread mayonnaise, onion and grate the butter. Then you should put the remaining fish, grease with mayonnaise, sprinkle with grated cheese, mayonnaise and sprinkle with grated yolks. Ready salad should be refrigerated at least for an hour, so that it is saturated and tastes better.