A salad prepared on the basis of boiled fish is a tasty and healthy product containing the maximum amount of vitamins and microelements. Boiled fish will perfectly complement the taste of vegetables and herbs.
Boiled fish can rightfully be considered a storehouse of vitamins and micronutrients, since this method of processing is the most gentle, allowing you to preserve the taste and benefits of the final product. The secret of longevity, youth and beauty lies among the Japanese in the consumption of large quantities of fish. Therefore, you can take this postulate into service and make salads with boiled fish more often, fortunately - in stores today you can find everything you need for this.
"River King" and "Delicacy" salad
Boil the salmon in the amount of 270 g in slightly salted water until tender, remove the skin, remove the bones and chop. Boil a few potato tubers in their skins, cool, peel and grate. Cut one hundred grams of fresh tomatoes and the same amount of sour apples into cubes. Do the same with 2-3 pickles. Tear a few lettuce leaves with your hands. Combine all the ingredients by adding half a can of pitted olives, 30 g of red caviar, 200 g of boiled shrimp and chopped greens to the dish. Season with salt and pepper to taste and season with mayonnaise.
To prepare the “Delicacy” salad, boil 500 g of any sea fish fillet, cool and chop. Cut 2 fresh tomatoes into slices, do the same with 2 canned sweet pepper pods. Boil half of the cauliflower until tender in slightly salted water, cool and disassemble into inflorescences. Boil one egg, peel and chop. Line the bottom of the container with lettuce leaves and fill it with fish, vegetables, cabbage and eggs. Add half a cup of canned green peas and the same amount of mayonnaise. Move everything and decorate with greenery.
Udmurt salad and vinaigrette with potatoes, beans and fish
Boil and cut two pollock carcasses, removing all bones and skin. Cut the fillet into cubes. Boil potatoes in the amount of 5 pieces in their uniform, cool and cut into cubes in the same way. Chop three pickled cucumbers in the same way. Combine all the ingredients, seasoning them with 3 tablespoons of grated horseradish and the same amount of mayonnaise. Add a tablespoon of vinegar, salt and chopped herbs. Mix everything, garnish with parsley sprigs.
To prepare a vinaigrette with beans, potatoes and fish, boil a pike perch carcass in an amount of 300 g, remove all bones and chop with a fork. Boil four potato tubers and 2 beetroot tubers, peel and cut into slices. Tear lettuce leaves with your hands, squeeze 3 cloves of garlic through a garlic press. Cut one pickled cucumber and two tomatoes into strips. Combine all the ingredients, add a can of canned red beans, season with salt and pepper to taste and season with mayonnaise. Decorate with herbs.
