Red salted fish is a great ingredient in salads. Salads with red fish turn out to be nutritious, but at the same time light and tender. If you take vegetable oil for their refueling, then they are also suitable for a dietary table.
Salted red fish salad with cheese and gherkins
To make this salad, you will need:
- 250 g salted red fish fillet;
- 2 boiled eggs;
- 2 boiled carrots;
- 5 tbsp. l. grated hard cheese;
- 2 boiled potatoes;
- 1 red onion;
- dressing - mayonnaise or sour cream;
- 4 pickled gherkins.
Grate boiled eggs on a coarse grater and put them on a dish, brush with a little dressing on top. Place a layer of finely chopped onions on top of the eggs and lightly coat again with mayonnaise or sour cream. Place the diced red fish on top of this layer, brush again with the dressing. The next layer is potatoes grated on a coarse grater, then dressing, then cheese and grated carrots. Grease the salad on top and garnish with thin slices of gherkins. Before serving, put the finished dish in the refrigerator for half an hour to soak.
Fish salad "Exotic"
For a light, savory salad, you will need:
- 100 g salmon fillet;
- 1 kiwi;
- 1 sweet pepper;
- 0, 5 pcs. onions;
- 1 tbsp. l. lemon juice;
- 1 tbsp. l. olive oil;
- 1 pinch of sugar;
- salt to taste;
- ground black pepper to taste;
- sprigs of parsley.
Use a sharp knife to cut the salmon into thin, even slices. Peel the bell peppers from the seed box and cut into strips. Cut the onions into almost transparent half rings, the kiwi should be cut into small cubes.
Combine lemon juice with olive oil, add sugar, salt and ground pepper to the mixture. Stir well and whisk the salad dressing lightly.
Combine bell peppers, kiwi and onions, place on a plate and pour over the dressing. Garnish with salmon slices and parsley sprigs.
Salted pink salmon and Chinese cabbage salad
This low-calorie salad is a real boon for those on a healthy diet. Take the following foods for the dish:
- 200 g of Chinese cabbage;
- 200 g of lettuce;
- 200 g of salted pink salmon;
- 1 red onion;
- 1 small fresh carrot;
- a small bunch of parsley;
- ground red pepper to taste;
- salt;
- 2 tbsp. l. vegetable oil;
- 2 tbsp. l. lemon juice.
Coarsely chop the salad and Chinese cabbage, cut the pink salmon into strips, the onion into thin rings, grate the carrots on a coarse grater. Put the ingredients in one bowl, add the chopped parsley, mix gently. Combine lemon juice, oil, salt and pepper, whisk, pour the salad dressing with the resulting dressing.
