Lightly salted salmon is a very popular snack. Thin pieces of fish are put on toast and canapes, and it is added to a variety of salads. Vegetables, fruits, spicy dressing and, of course, fresh herbs are suitable as additions to salmon.
Salmon in shells
Try making a delicious Italian-style salad. It harmoniously combines vegetables, fruits, lightly salted fish and pasta.
You will need:
- 200 g of shell pasta;
- 200 g of lightly salted salmon;
- 2 sweet and sour apples;
- celery root;
- 1 small onion;
- 1 lemon;
- olive oil;
- balsamic vinegar;
- salt;
- freshly ground black pepper.
Use only durum pasta. They do not boil over, retaining their shape and taste.
Boil the shells in salted water, following the instructions on the package. Discard the finished pasta in a colander and toss with a little olive oil to keep it from sticking together. Wash, peel and cut the apples. Sprinkle the apples with lemon juice. Chop the celery root into thin strips.
Cut lightly salted salmon into cubes, put in a salad bowl and mix with finely chopped onions, shells, apples and celery. Season the salad with olive oil, balsamic vinegar, salt and freshly ground black pepper.
Salmon and avocado salad
Try a gourmet salad with avocado, olives and cherry tomatoes.
You will need:
- 200 g of lightly salted salmon;
- 1 avocado;
- a handful of pitted olives;
- 6 cherry tomatoes;
- 4 quail eggs;
- a bunch of arugula;
- 0.5 lemon juice;
- 4 tablespoons of olive oil;
- freshly ground black pepper.
Boil and peel quail eggs, cut them in half. Dice the salmon and avocado pulp and place in a bowl. Pour over the salad with a mixture of freshly squeezed lemon juice and olive oil, pepper to taste and stir. Place the washed and dried arugula on the dish, place the salmon with avocado on top. Garnish with halved eggs and cherry tomatoes and olives. Serve the salad with fresh white or wholegrain bread.
Salmon and grapefruit salad
Fatty brackish salmon is in perfect harmony with the sourness of grapefruit. Complete this duo with sweet cheese.
You will need:
- 200 g of lightly salted salmon;
- 1 pink grapefruit;
- a bunch of green salad;
- a handful of pitted olives;
- 150 g of maasdam cheese;
- 3 tablespoons of olive oil;
- 0.5 teaspoon of balsamic vinegar;
- 1 teaspoon of sweet mustard;
- freshly ground black pepper.
If you don't like the bitter taste of grapefruit, use a pomelo. The salad will be more tender.
Peel the grapefruit, disassemble into slices and remove the films. Cut the flesh into large pieces. Chop the salmon fillet and cheese into cubes and place in a bowl. Add grapefruit, olives and cheese. In a separate container, mix the oil, mustard and balsamic vinegar and pour the sauce over the salad. Mix well.
Put the washed and dried lettuce leaves on a dish, put the salmon salad on top, sprinkle it with freshly ground black pepper. Serve with chilled white or rosé wine.
