Warm salads from trout will 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, a warm salad of trout with potatoes is ideal for vodka, for sambuca with mussels, for sake with rice, and for champagne with cheese.
Warm trout salad with potatoes
Ingredients:
- potatoes - 3 pcs.;
- fresh cucumber - 2 pcs.;
- slightly salted trout - 200 g;
- lemon juice - 1 tablespoon;
- sour cream or mayonnaise - 2 tablespoons;
- onion - 1 pc.;
- premium flour - 1 tbsp;
- vegetable oil - 3-4 tablespoons;
- greens;
- salt to taste.
Boil the potatoes in their skins. Wash the cucumbers and cut into small cubes. Add chopped herbs to the cucumbers (dill, parsley, basil, green onions, etc.). Cut the trout into strips, sprinkle with lemon juice and set aside for a while. Prepare onion chips: Cut the onions into thin half rings, roll in flour and sauté in oil until brown. Put the fried onions on paper napkins so that the glass has excess oil.
Then you need to do everything quickly, and just before the guests sit down at the table. Peel boiled potatoes, chop finely and send to a bowl with cucumbers and herbs, salt, season with sour cream (mayonnaise) and stir. Fill a cup with this salad, tamp it lightly with a spoon (or use a cooking ring) and tip over onto a plate. Wrap the sides of the salad with strips of trout, put fried onion half rings on top, garnish everything with herbs.
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 tablespoons;
- soy sauce - 1 tablespoon;
- garlic - 1 clove;
- green salad - 1 bunch.
Rinse the mussels, drizzle with a mixture of vegetable oil and soy sauce and refrigerate 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 through. While the mussels and fish are cooking, wash and chop the cucumbers and tomatoes, add the garlic passed through a press. Combine baked trout, cut into large pieces, and warm mussels to the vegetable salad. Mix all ingredients gently. There is no need to salt, the role of salt will be taken over by soy sauce, in which the mussels were stewed. Rinse and dry the lettuce leaves, place on a dish, and on them a ready-made warm salad of trout, mussels and fresh vegetables.
Warm salad of boiled trout with rice
Ingredients:
- trout fillet - 300 g;
- rice - 100 g;
- red onion - 1 pc.;
- canned corn - 100 g;
- olive oil - 2-3 tablespoons;
- hard cheese - 200 g;
- greens for decoration;
- salt to taste.
Rinse the rice under running water, put it in a saucepan with cold water, salt, bring to a boil, reduce heat, cover and cook for 20-15 minutes. Then fold in a colander, rinse, let the water drain and put in a water bath to warm the rice. While the rice is heating, boil the trout. To do this, put the fish in salted cold water, put it on fire, bring to a boil, remove the foam, reduce heat and cook for no more than 10 minutes. Cut the boiled trout into pieces using two forks. Next, mix warm rice and fish that did not have time to cool with onions and canned corn, season with olive oil, stir, transfer to a beautiful salad bowl, sprinkle with cheese grated through a fine grater, garnish with herbs. The warm salad is ready, serve it immediately.
