Warm trout salads diversify the festive table. They are good as a snack for vodka, scotch whiskey, sake, sambuca and even champagne. It is advisable for the hostess to take into account the composition of the ingredients, in addition to the trout itself, which would be combined with a specific drink. For example, warm trout salad with potatoes is ideal for vodka, mussels for sambuca, rice for sake, and cheese for champagne.
Pick your recipe
Warm trout salad with potatoes
Ingredients:
- potatoes - 3 pcs.;
- fresh cucumber - 2 pcs.;
- slightly salted trout - 200 g;
- lemon juice - 1 tbsp;
- sour cream or mayonnaise - 2 tbsp.;
- onions - 1 pc.;
- premium flour - 1 tbsp;
- vegetable oil - 3-4 tbsp;
- greens;
- salt to taste.
Boil the potatoes in their skins. Wash the cucumbers and cut into small cubes. Attach chopped greens to the cucumbers (dill, parsley, basil, green onions and others at your discretion). Cut the trout into strips, sprinkle with lemon juice and set aside for a while. Prepare the onion chips: cut the onions into thin half rings, roll in flour and fry in butter until brown. Put the fried onions on paper napkins so that the glass has excess oil.
Next, you need to do everything quickly, and just before the guests sit at the table. Peel the boiled potatoes, chop finely and send to a bowl with cucumbers and herbs, salt, season with sour cream (mayonnaise) and mix. Fill the cup with this salad by tapping it lightly with a spoon (or use the cooking ring) and knock it over onto a plate. Dip the sides of the salad with strips of trout, put the fried onion half rings on top, decorate everything with greens.
Warm trout salad with mussels and vegetables
Ingredients:
- trout fillet - 250 g;
- peeled mussels - 150 g;
- fresh cucumber - 2 pcs.;
- fresh tomatoes - 2 pcs.;
- vegetable oil - 2 tbsp.;
- soy sauce - 1 tablespoon;
- garlic - 1 clove;
- green salad - 1 bunch.
Wash the mussels, pour a mixture of vegetable oil and soy sauce and put in the refrigerator for 30 minutes. After that, put on fire and simmer for 10-15 minutes under the lid. Rinse the trout fillet and grill until cooked. While preparing the mussels and fish, wash and cut the cucumbers and tomatoes, add the garlic passed through the press. Attach baked trout, cut into large pieces, and warm mussels to the vegetable salad. Mix all ingredients gently. Salt is not necessary, soy sauce, in which mussels were stewed, will take on the role of salt. Rinse and dry the lettuce leaves, place on a dish, and on them is a prepared warm salad of trout, mussels and fresh vegetables.
Warm boiled trout salad with rice
Ingredients:
- trout fillet - 300 g;
- rice - 100 g;
- red onion - 1 pc.;
- canned corn - 100 g;
- olive oil - 2-3 tbsp.;
- hard cheese - 200 g;
- greens for decoration;
- salt to taste.
Rinse the rice under running water, put it in a pan with cold water, salt, bring to a boil, reduce heat, cover and cook for 20-15 minutes. Then flip it over in a colander, rinse, let it drain and place in a water bath to make the rice warm. While the rice is warming, boil the trout. To do this, put the fish in salted cold water, put on a fire, bring to a boil, remove the foam, reduce the heat and cook for no more than 10 minutes. Disassemble boiled trout with two forks. Next, mix warm rice and fish that have not had time to cool, mix with onions and canned corn, season with olive oil, mix, transfer to a beautiful salad bowl, sprinkle with cheese grated through a fine grater, decorate with greens. Warm salad is ready, immediately serve it on the table.
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