Goldfish salad is made in different interpretations. The main thing is to lay it out in the form of this sea beauty. Some of these products are placed on top of the dish: red caviar, crab sticks, slices of salted red fish, boiled carrots.
Salad "Goldfish" with crab sticks
They are used in many salads. In this, this product plays a leading role. To prepare this dish, take:
- 300 g fillet of sea fish (any);
- 5 eggs;
- 250 g canned corn;
- 200 g of crab sticks;
- 2/3 cup pre-cooked rice;
- mayonnaise;
- salt;
- for decoration - a slice of tomato, a circle of cucumber, seaweed, 4 crab sticks.
Fish fillets are boiled and cooled. Do the same with eggs, just cool them in cold water and then peel them. Cut fillets, eggs and crab sticks into cubes. Toss these foods with boiled rice, corn, salt, mayonnaise and place on a plate, shaping the fish.
The tail and fins are formed from crab sticks cut into thin strips. To create "scales" they are cut into circles. The eye will be made from a cucumber circle, and the mouth will be from a tomato. The seaweed will mimic algae.
Salad "Goldfish" with canned salmon
You do not need to mix the ingredients, but lay them out in layers. This is how this salad is made, for which you will need:
- 1 medium can of canned salmon;
- 3 hard-boiled eggs;
- 1 small can of a canned green pot;
- 1 fresh cucumber;
- 6 green onion feathers;
- boiled carrots for decoration.
Each layer (except for salmon) is lightly sprinkled with salt and smeared with a small amount of mayonnaise. Mash the canned salmon with a fork and place in the shape of a fish on a plate. A cucumber, cut in the form of squares or straws, is laid on it.
The third layer is eggs, crushed with a coarse grater. Next - chopped onion feathers. The last one is a layer of peas. If you want the fish to be emerald green, then you can stop there. The goldfish will become if you decorate it with slices of carrots, cut into circles, on top.
This is how the body of a sea inhabitant, head, tail and fins are formed. A pea will become an eye. One is enough, so the fish lies on a salad plate on its side.
Corn salad
In the following recipe, canned corn plays the role of golden scales. For this dish you will need:
- 700 grams of fish fillets (hake, notothenia, hoku or argentina);
- 1 can of canned corn;
- 100 grams of seaweed;
- 1 head of a turnip;
- 6 boiled potatoes;
- 1 boiled carrot;
- pepper, salt;
- 500 grams of sour cream;
- onions, bay leaves for broth.
Boil the washed fish in salted water along with pepper, bay leaf, onion for 20 minutes and leave to cool.
The potatoes are cut into cubes. Several strips are separated from the carrots for decoration, the rest is also cut into cubes. The liquid is drained from the corn. For the salad itself, you need half a can. It is mixed with carrots, potatoes, fish cut into pieces. Add chopped seaweed to this, season the salad with sour cream, black pepper and mix everything.
It remains to shape the fish on a plate, sprinkle with corn on top, and make the mouth, eyes, fins and tail from the carrot strips.
