Hot smoked pink salmon has a pronounced pleasant aroma, salty soft taste and tender meat. Usually it is served as an independent dish, but it can also be used to prepare a salad.
Smoked fish is rarely found in salads, as it is combined with a rather limited number of ingredients. That is why, when creating such a dish, you should be careful with the choice of additional products and dressings. Nevertheless, several delicious salads can be prepared with such a "capricious", but very tasty product.
An excellent dish will turn out if you combine hot smoked pink salmon with boiled potatoes and pickled onions. To do this, you first need to marinate the last ingredient. Peel the onion, cut into half rings and pour boiling water over it so that the bitterness leaves it. Then drain, add to it about ½ cup of cold water, 3 tbsp. tablespoons of vinegar and 1 teaspoon of granulated sugar. Stir everything and leave for 15 minutes, then drain the liquid again.
To prepare such a salad, you can use red onions, with which the dish will look even more beautiful. It is not necessary to relieve it of bitterness with boiling water - just pickle it.
When the onion is ready, the pre-boiled peeled potatoes should be cut into large slices and placed on plates. The flesh of the fish must be separated from the skin and bones, torn into large pieces and spread over the potatoes. On top, nicely put pickled onions and sprinkle with a little coarse black pepper. After that, all that remains is to pour over the salad with unrefined sunflower oil, sprinkle with a little dill or green onions and serve.
This salad is ideal as an appetizer for a traditional Russian alcoholic drink.
Also hot smoked pink salmon can be used to prepare a salad such as "Mimosa". The classic recipe uses canned fish, but with tender smoked pink salmon, it will turn out to be even more delicious and interesting. To prepare it, you need: 300 g of hot smoked pink salmon, 150 g of hard cheese, 6 eggs, 250 g of mayonnaise, onion, 100 g of butter.
First, you should prepare the food for the salad. Freeze the oil to make it easier to rub, boil the eggs, cool, peel, separate the whites from the yolks. Chop the onions very finely, pour boiling water over for 5 minutes to remove the bitterness. Then drain and leave to dry. Tear the pink salmon fillet into small pieces.
For a festive table, "Mimosa" can be prepared not in one salad bowl, but in small bowls - then it will turn out to serve it in portions.
When everything is ready, you can start making the salad, rubbing all the ingredients directly over the salad bowl and in no case crushing them with a spoon - then "Mimosa" will turn out to be simply airy. Grate the proteins into the dish and spread a little mayonnaise on them using a cooking syringe or a bag with a hole. Sprinkle everything with half of the pink salmon, spread mayonnaise, onion over it and grate butter. Then you should put the remaining fish, grease with mayonnaise, sprinkle with grated cheese, mayonnaise on top and sprinkle with grated yolks. The prepared salad should be refrigerated for at least an hour so that it is saturated and tastes better.
