How to cook trout salad. How to properly prepare salad with salted trout

Fish is one of the healthiest foods. It contains a large number of vitamins, amino acids and minerals of different groups. Regular use of fish in the diet helps improve health and well-being.

Some of the beneficial properties of this product may be lost during heat treatment. The least amount of nutrients is found in fried fish, and some in smoked fish. But steamed fillet retains almost all vitamins. That is why boiled fish dishes are considered the healthiest.

Today we offer you salad options that include this component. The food will become not only healthy, but also very tasty. It is known that the more attractive food looks, the easier it is absorbed by the body. Therefore, boiled fish salads are an excellent choice for those who want to eat healthy and at the same time enjoy the process itself.

Boiled fish salads look festive and solemn on the table, and are prepared quite simply. Such recipes can be used every day, without waiting for a special occasion.

How to prepare boiled fish salad - 15 varieties

Preparing such a dish is not at all difficult, although there are quite a lot of components in it:

• Cod - 1 pc.
• Red beans - 1 tablespoon
• Bell pepper (sweet) - 1 pc.
• 150 g green salad
• 1 onion
• 1 tomato
• Pitted olives
• 1 tablespoon each of sunflower oil and vinegar
• A teaspoon of capers
• Half a teaspoon of sweet mustard
• Parsley, salt and ground pepper to taste

The salad should be prepared in the following order:

1. Boil cod in salt water
2. When it has cooled, separate the meat from the bones and cut into small cubes
3. Hard boil the eggs, then peel and finely chop
4. Chop onions
5. Grind the tomato and bell pepper into small cubes
6. Beans should be boiled in lightly salted water; after draining the water, let them cool
7. When all the salad components are ready, they can be mixed together and seasoned with oil, vinegar, mustard
8. Salt and black pepper are added last, after this salad you need to mix thoroughly again.
9. To make the dish look even more appetizing, it is decorated with egg slices and fresh herbs. The salad is traditionally served in a bowl previously lined with lettuce leaves - this is also part of the serving.

Olives and capers do not have to be present in the composition. They serve as flavoring additives rather than main ingredients. But if you still use them during the cooking process, the taste will be more piquant and original.

One of the simplest recipes, yet with a rich and original taste. Its highlight is oregano, or wild marjoram (or oregano).

Salad ingredients:

• Potato
• Green onions
• Olive oil
• Vinegar
• Oregano
• Salt to taste

Green onions can be replaced with basil if desired.

The proportions and stages of preparing the salad are described in detail in the video.

A simple and tasty salad consisting of the following components:

• Pollock - 2 pieces
• 5 potatoes
• 3 pickled cucumbers
• 3 tablespoons grated horseradish
• 1 tablespoon vinegar
• Olive mayonnaise
• Dill
• Parsley

The process of preparing this dish is as follows:

1. Pollock is boiled and cut. Next, you should remove the seeds from it and remove the skin. Cut the fish into small cubes
2. Potatoes are processed in a similar way: boil, peel, cut into cubes
3. Peel the cucumbers and cut them into small slices
4. Place fish, potatoes, cucumbers and parsley in a saucepan or other vessel and mix thoroughly
5. Add horseradish, vinegar and mayonnaise, salt, mix everything again
6. Place the salad in a beautiful container, garnish it with cucumber slices and dill - and you can serve!

Another easy recipe. This salad is very healthy to eat for dinner; it consists of the most suitable components for an evening meal.

Let's take for the salad:

• Rice - half a glass
• Salmon fillet - 400 gr
• Onion - 1 pc.
• Hard cheese - 200 g

The cooking process is described in detail in the video.

This recipe also uses boiled salmon as a base. Atlantic salmon has many beneficial properties. Melatonin contained in fish contributes not only to the overall improvement of the body’s condition, but also effectively rejuvenates cells.

In order to prepare the “River King” you will need the following components:

• 270 g boiled salmon
• 200 g boiled shrimp
• 150 g potatoes
• 150 g mayonnaise
• 100 g pickled cucumbers
• 100 g sour apples
• 100 g fresh tomatoes
• 50 g olives (necessarily pitted)
• 40 g green salad
• 30 g red caviar
• Dill
• Ground white pepper

Spices are added to taste, the amount of mayonnaise can also vary, depending on personal preferences.

Salad preparation algorithm:

1. Boil the salmon in water until completely cooked; add only a little salt to the water.
2. Remove skin and bones from the boiled fish and cut into small pieces.
3. Boil the potatoes in their skins, remove the skins and chop.
4. Cut tomatoes and apples into thin slices.
5. Tear lettuce leaves with your hands. There is no need to be particularly zealous; large pieces will do.
6. Mix all ingredients, season the salad with mayonnaise and spices, mix again.
7. Shrimp, red caviar and dill are used to decorate the finished dish, but they also have many practical benefits. A salad with a lot of seafood has the most beneficial effect on health, and its taste is simply indescribable!

Sea kale is rich in iodine, potassium, bromine, iron and many other elements. In combination with boiled fish, this product becomes even more useful.

So, to prepare a salad with boiled fish and seaweed you will need the following ingredients:

• Fish fillet
• Sea kale
• Chicken and quail eggs
• Bulb onions
• Mayonnaise
• Salt and spices

The video shows the exact proportions and procedure for preparing the salad.

One of the most interesting recipes with boiled fish, in which ordinary products give an unusual combination.

The following components are needed for it:

• 225 g mackerel fillet and the same amount of long grain rice
• Mayonnaise and pickled porcini mushrooms - 100 g each
• Green salad - 70 g
• 2 apples
• 2 chicken eggs
• Salt, dill, parsley and coriander - to taste

This dish is distinguished not only by its exquisite taste, but also by its very beautiful appearance. Therefore, it is usually prepared for a festive table or for receiving guests.

This culinary masterpiece is created in the following sequence:

1. Grind the boiled horse mackerel fillet.
2. Peel and core the apples and cut them into small rectangular pieces.
3. Hard boil the eggs, chop them finely.
4. Cook the rice.
5. Cut the mushrooms - the pieces can be of any shape; cutting cubes or slices is optional.
6. Combine all salad ingredients in one bowl and season with mayonnaise.
7. Add salt and spices, stir.
8. Before serving, the finished dish is transferred to a salad bowl lined with green lettuce leaves.
9. Garnish the dish with parsley, dill and cilantro.

To make the salad look even more appetizing, you can add slices of apples, yolks and pieces of mushrooms to the “scenery” - they are used to create a pattern or design on the surface.

To prepare the “Taste of the Forest” salad, it is not necessary to use cod; any fish that has few bones will do.

A very simple recipe. Preparing the salad takes very little time, you can eat it every day!

The components are:

• Boiled fish (any)
• Fresh cucumbers
• Polka dots
• Olive oil

These products need to be chopped, seasoned with oil and mixed.

Watching the video will allow you to familiarize yourself with the process in more detail.

Delicious and healthy salad.

The Vegetable Joy salad consists of the following products:

• Boiled fish (270 g)
• Provencal mayonnaise (200 g)
• Carrot (1 pc.)
• Potatoes (2 pcs.)
• Bulb (1)
• Bunch of green onions
• Bell pepper (1 pc.)
• 1 pickled cucumber
• 5 tablespoons green peas
• 2 chicken eggs
• Salt to taste

This salad is similar in composition to mimosa, but is prepared slightly differently:

1. The fish needs to be boiled, skinned and pitted, finely chopped
2. Boil carrots and potatoes, cut into cubes
3. Chop the onion in the same form
4. Cut the pepper into strips
5. Place all ingredients in a large salad bowl, add mayonnaise, green peas and salt
6. Garnish the dish with carrot slices, peas and green onions
7. To prepare the salad, you can use horse mackerel and saury, but hake is not suitable for it.

But this is a real mimosa with a traditional method of preparation. The ingredients in this salad are the same as in a regular mimosa, with one small exception. Instead of fatty and unhealthy canned food, boiled fish is used.

To prepare the salad you need the following ingredients:

• Carrot
• Potato
• Trout
• Mayonnaise

The correct distribution of layers and other subtleties of the culinary process are described in detail in the video.

A tasty and healthy dish that is easy to prepare at home.

The products you will need are:

• Two hake carcasses
• Champignons (300 g)
• Three carrots
• Three bulbs
• Vegetable oil (for frying) and mayonnaise
• 1 boiled egg

The salad is prepared in the following sequence:

1. The fish is boiled and cut into small pieces
2. The champignons are first boiled, then additionally fried.
3. Carrots are grated, onion rings are cut
4. Chopped vegetables are mixed and fried over low heat
5. Fish, mushrooms, carrots and onions are placed in one vessel, seasoned with mayonnaise
6. Salt is added to taste, after which all ingredients are thoroughly mixed
7. The finished salad is decorated with carrot balls, boiled eggs and herbs.

You can use cod or haddock as the main component.

Another simple recipe that takes minimal time.

The composition is as follows:

• 300 g hake
• 1 potato
• 3 eggs
• 1 fresh cucumber
• Greens, salt, mayonnaise - to taste

Here's how this salad is prepared:

1. The fish is boiled in lightly salted water, the bones are removed, the skin is removed, and cut into cubes.
2. Potatoes and eggs also need to be boiled and cleaned of all excess - peel and shell, respectively. After boiling, they are cut into cubes, just like a cucumber.
3. The ingredients need to be mixed in a saucepan or salad bowl, salted and seasoned with mayonnaise.
4. Most often, mayonnaise in this recipe is used as a serving method - it is used to decorate the prepared salad laid out on a saucer a few minutes before serving.

This salad is prepared according to the same principle as Mimosa - one layer is placed on top of another, the components are not mixed.

The composition is as follows:

• Boiled fish - 300 g
• Hard cheese - 100 g
• 5 pickles
• 3 chicken eggs
• Small jar of green peas
• 1 large onion
• Mayonnaise - three tablespoons
• Salt and ground black pepper to taste

Cooking algorithm:

1. Boil the fish over low heat, cool, finely chop
2. Cut rings from the onion, fry them in mixed oil (half vegetable, half butter)
3. Boil the eggs, peel and cut them
4. Cucumbers cut into cubes
5. Grate the cheese on a fine grater
6. Next, the assembly of layers begins:
7. The bottom will be fish, then a layer of fried onions is added, which is smeared with mayonnaise. The fourth layer is eggs, the fifth is mayonnaise again, the sixth is cucumbers, the seventh is mayonnaise, the eighth is peas, and the ninth is mayonnaise again. The final, tenth layer is cheese shavings - they are sprinkled on the surface of the finished salad. There is no need to decorate it additionally.

This dish is an excellent opportunity to become addicted to oriental cuisine. Chinese cuisine is based specifically on boiled rice and fish.

The salad consists of the following components:

• 425 g corn
• 400 g fresh frozen fish
• 130 g rice
• Bulb
• Mayonnaise - to taste

Cooking process:

1. The fish is defrosted, cleaned, boiled in salted water, chopped
2. Rice is boiled, washed and placed in a pan or other vessel.
3. Corn, chopped onions, pieces of fish are added to the rice
4. Mix the contents of the pan, add mayonnaise and salt

This salad is very healthy for the body, especially its diet version. If you replace mayonnaise with vegetable oil, the dish will not cause any harm to your figure, but the feeling of fullness will come immediately.

A simple quick salad that has a rich and pleasant taste.

You can prepare it from the following products:

• Parsley
• Lemon
• Frize salad (greens)
• Sour cream
• Mayonnaise

The noble salted fish has gained popularity and is considered one of the most delicious snacks. There are a number of possibilities to diversify regular red fish dishes. For example, prepare a salad with lightly salted salmon; there are many options. This fish has a delicate and soft taste, giving appetizers a fantastic aftertaste.

In addition, fish:

• It goes well with vegetables and is a binding element for other ingredients.
• Fish has great nutritional value and is an important part of a healthy diet, and the fatty acids that make up salmon help support brain function, improve performance and improve mood.
• It is important to take only high-quality fish so that it fully reveals its flavor potential in the salad.

Salad with lightly salted salmon and lettuce without mayonnaise

Red fish in combination with vegetables are very suitable companions for a salad. They provide fantastic flavor and summer freshness. If you want to arrange a gastronomic feast for yourself, treat yourself to a noble fish dish. The salad turns out light, bright and very tasty. It is suitable for the New Year's holiday table.

Ingredients:

• Lightly salted salmon - 200 grams.
• Cherry tomatoes - 250 grams.
• Medium cucumber - 1 piece.
• Lettuce leaves - 1 bunch.

For refueling:

Honey, soy sauce, grain mustard, olive oil - 20 grams of each ingredient

At the very beginning I make a dressing from the ingredients listed above. I mix everything until smooth, I do not use salt and pepper, since the salmon is already salted. If you like more salt, use spices to suit your taste.

I tear lettuce leaves with my hands. They must first be washed and dried well.

Slice the cucumber and add to the bowl.

We chop the cherry tomatoes and put them in the salad bowl too.

Now we cut the fish, my salmon fillet is lightly salted, season the salad with the prepared dressing, and mix.

It is better to mix the dish with two forks so that the salad leaves do not change much.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Lightly salted salmon salad recipe with cucumber and egg

A delicious dish that will appeal to seafood lovers, is perfect for any holiday, has a bright appearance, and is unusually easy to prepare. The taste of fish will give the salad notes of seafood.

Ingredients:

• 300 gr. salted salmon;
• 2 fresh cucumbers;
• 3 boiled chicken eggs;
• 150 gr. fat sour cream;
• 10 gr. Russian mustard
• herbs (dill, onion, coriander).

I boil the eggs, peel them and cut them into halves.

I cut the cucumbers into small cubes.

I carefully cut the fish into medium pieces.

I chop the greens finely, you can take any you like.

Using a fork, I mash the boiled eggs.

I mix all the ingredients together. I whip sour cream with mustard and pour it over the dish. You can add more salt to taste.

By the way, this recipe can become the basis for other salads. You can add boiled potatoes with carrots and pickled cucumbers to it. You will get a completely different fish salad.

Salad with avocado, salmon, cucumber

This dish is delicious and refreshing, the perfect combination of fish, avocado and crispy cucumber. The recipe is not widely used, and there are good reasons for this. The ingredients that make up the salad are not cheap, although sometimes you can afford to prepare such food. It turns out nourishing, juicy, a real riot of colors and aromas.

Ingredients:

• Leaves of any lettuce (4-5 pieces),
• 100 grams of red fish (salmon),
• 2 chicken eggs,
• 2 fresh cucumbers (150 g),
• 1 avocado (150 g),
• 0.5 tsp. French mustard,
• 1 tbsp. l. mayonnaise,
• pepper, mayonnaise, lemon juice to taste,
• salt,
• pepper.

I peel the avocado until light green, take out the pit, and cut it into arbitrary cubes.

I cut the salmon into cubes. Their size is optional, as you like, put in a bowl with the avocado.

I cut the cucumber into cubes; you can take it with or without the skin. Try it first so that the cucumber does not taste bitter.

I cut the boiled eggs in the same way and put them in a salad bowl.

Pour lemon juice, add mustard, mayonnaise, pepper, mix, taste for salt.

Lay out the lettuce leaves, transfer the finished salad

Our salad is ready, it turned out beautiful and very tasty!

Delicious recipe for salad of lightly salted salmon, tomatoes, potatoes, caviar

Ingredients:

• -boiled potatoes
• -2 chicken eggs
• -tomato
• -Bell pepper
• -bulb onions
• - lightly salted salmon
• -mayonnaise
• -caviar
• -dill

I show the entire process of preparing the salad step by step; all steps are briefly described in the photo. Watch and do.

I cut the potatoes into cubes and put them in a salad bowl.

Next, cut the sweet pepper into cubes.

I cut the tomatoes into pieces.

I chop eggs with a knife.

I'll chop the dill finely.

I will cut the salmon into beautiful slices.

Salt and pepper to taste, season with mayonnaise.

I decorate with red caviar, strips of bell pepper, and herbs. The salad is ready, it looks wonderful and impressive!

Salad with salted salmon layers

A very appetizing and tasty recipe for the New Year's table, but our task is to hit two goals at once - to create not only a great taste, but also an excellent appearance of this snack. Of course, you can buy all sorts of overseas dishes and surprise your guests. But not everyone can afford this, so the nan salad consists of more than affordable products. Bright taste sensations, simple and refined appearance, this is what we need.

Ingredients:

• Lightly salted salmon 1 package
• Mayonnaise 200 gr.
• Boiled potatoes 1 pc.
• Tomato 1 pc.
• Cheese 150 gr.
• Eggs 4 pcs.
• 1 sprig dill for decoration

I peel the boiled potatoes, peel them using a grater with large holes, put them in a mold, and grease them with mayonnaise.

I cut the salmon into slices, this is the next layer.

I chop the eggs with a knife, leaving one yolk for decoration, this is the next row.

I grease it with mayonnaise.

I cut the tomatoes, try to get rid of excess water, so I remove it from the middle, cut it into cubes, put it in a mold, coat it with mayonnaise.

I grate the cheese on a coarse grater, this is the next layer, I lay it down without crushing it.

I take the reserved yolk and grate it on a fine grater. Salad ready!

A very tasty recipe for royal salad from lightly salted salmon

This appetizer can rightfully be classified as an exquisite and delicious dish; it will decorate any holiday table. The dish has excellent taste. It won't be cheap to prepare, but it's worth it. But this is understandable; on weekdays, few people prepare such a salad. This is real royal food for a ceremonial feast.

Ingredients:

• grated cheese;
• boiled chopped white from chicken eggs (separate the yolk from the white, you will need it separately);
• package of lightly salted salmon;
• finely chopped onions;
• a jar of red caviar;
• mayonnaise;
• table vinegar 9%

Pickled onions. For this you need 3 tbsp. water, 2 tsp. table vinegar, 1 tsp. Sahara. I dissolve these ingredients for 30-40 minutes, during which time you can crumble the rest of the products.

I’m starting to assemble the salad; my mold is 15 cm in diameter. The first layer is the protein, seasoned with a little mayonnaise.

The next row is salmon, I coat it with mayonnaise.

Then onions.

Now I distribute the remaining cheese, don’t forget to compact it a little. This is necessary for the salad to keep its shape; I grease it with mayonnaise.

I sprinkle yolk on top.

I decorate with caviar, carefully remove the mold, moving it slightly in different directions. The gorgeous salad is ready, it looks expensive and chic! I guarantee that your guests will try it first.

Mimosa salad with salmon

This dish has been prepared in our family for a long time; I inherited it from my mother and grandmother. Probably, since the 70s of the last century, we have been making a fish appetizer for the holiday. Those were difficult times, there was a total food shortage. Our people have figured out how to create a culinary masterpiece from simple products. Noble salmon goes surprisingly well with the simplest ingredients.

Ingredients for one serving:

• Boiled potatoes - 100 grams
• Boiled carrots - 50 grams
• Boiled egg - 1 piece
• Lightly salted salmon - 100 grams
• Mayonnaise - 30 grams

I grate boiled carrots on a coarse grater.

Grind the potatoes next.

I grate the yolk and chicken white separately.

I cut the fish into small pieces.

I take a leaf of lettuce and put layers on it one by one: potatoes, fish, coated with mayonnaise, egg white, carrots, mayonnaise again, yolk.

It turns out this salad beauty, which really looks like a blooming mimosa. And the similarity comes from chicken eggs. Be sure to try to prepare this “folk” recipe, all the ingredients of which are so accessible.

Awesome salmon salad: video recipe

Cool salad, I liked its beautiful presentation, very suitable for the New Year's table. The dish is simple and easy to prepare, but it turns out appetizing and tasty. Expect compliments from guests!

Any feast is never complete without red fish. Lightly salted salmon is well suited for these purposes. The presented salads are suitable for both holiday treats and everyday life. The price of this delicacy is not cheap, but sometimes you want to please your family. Well, if it’s a New Year’s holiday, then you’ll have to spend money. Choose which recipe you like best. You can choose a simple, budget option, while others will prefer a royal dish. Bon appetit!

Trout is a capricious fish and does not live in dirty water. This is what explains the light color and delicate taste of fish fillet.

Trout, as a rule, is usually divided into freshwater and oceanic. Ocean trout are widespread and live in every ocean on Earth, and can swim into rivers to spawn. A distinctive feature of any trout is that it is able to live in both fresh and salt water.

The Norwegians were the most successful in breeding trout fish. Their success is largely due to the climate and the large number of rivers and lakes. They managed to get a fish more than a meter long and weighing 5 kg. They not only breed trout, but also cook it amazingly deliciously.

In the Norwegian chef's arsenal, trout dishes occupy one of the first places. It makes excellent roasts, casseroles, smoked and salty snacks, and sushi.

The calorie content of trout is only 90 kcal, which is almost half less than the calorie content of salmon and many other salmon. Also, the presence of vitamins A, E, D and minerals such as iron, nickel, fluorine, copper, phosphorus, allows you to use tender trout fillet for preparing dietary dishes or salads.

Salads with trout are truly exquisite and tasty. They do take some time, although they are easy salads to prepare. A true gourmet will give the highest rating to the recipes for these salads that we have selected for you today.

• trout – 120 g
• stem celery – 0.5 pcs.
• champignons – 100 g
• noodles – 90 g
• onion – 0.25 pcs.
• chili pepper - 2 pcs.
• mayonnaise - 3 tablespoons
• garlic - 1 clove
• lemon – 0.25 pcs.
• sunflower oil
• granulated sugar - 1 teaspoon
• lemon juice - 3.5 tablespoons
• coriander

Boil trout fillet and cut into cubes. Pour boiling water over the noodles and let them soften. Then cut into pieces no more than 4-5 cm long. Chop the champignons and lightly fry.

Finely chop the onion and celery. Cut the pepper into slices. For the dressing, mix sunflower oil, mashed garlic in a garlic press, freshly squeezed lemon juice, and sugar in a separate bowl.

Combine all ingredients. Season with chili pepper and dry coriander. Pour over dressing and mayonnaise, mix thoroughly.

Salad – “Sea Cocktail”

Ingredients needed to prepare the salad:

• trout fillet – 200 g
• avocado - 2 pcs.
• small shrimps – 300 g
• lemon juice
• vegetable oil
• parsley
• sea ​​salt
• white pepper

Cut the avocado pulp into cubes. Boil trout fillet and cut into small slices. Boil the shrimp in salted water, then peel and cut according to size.

Next, prepare homemade salad dressing by mixing lemon juice, oil, salt and white pepper. Combine ingredients, add sauce, stir. Garnish with sprigs of fresh parsley.

• smoked trout
• lettuce - 2 pcs.
• sour apples - 2 pcs.
• lemon juice – 2 tablespoons
• butter - 1 tablespoon
• frozen lingonberries - 2 tablespoons
• wine vinegar - 2 tablespoon
• spices
• nut butter – 2.5 tablespoons

Cut the boiled trout into small pieces of the same size. Tear the leafy green salad into pieces. Chop the apples and simmer in oil for several minutes.

Defrost and rinse lingonberries. The berries should be ground with vinegar and spices in a mortar or minced.

Place lettuce leaves on the bottom of the salad bowl, then mix the remaining ingredients. Drizzle with nut butter. Sprinkle with lemon juice. Gently mix the salad with the trout.

Salad with mushrooms and oranges

Required ingredients for preparation:

• trout – 450 g
• porcini mushrooms – 190 g
• sweet and sour apples - 2 pcs.
• olive mayonnaise
• fresh cucumbers - 3 pcs.
• tomatoes - 1 pc.
• oranges - 2 pcs.
• green salad

Cut the trout into thin strips and lightly fry. Boil white mushrooms and cut into cubes. Peel the oranges, cut individual slices into 3-4 pieces. Cut the tomatoes into slices.

Chop the cucumbers thinly. Cut the salad into strips. Grate the apples on a medium grater. Combine all prepared products, season with olive mayonnaise, mix. Garnish the trout salad with strips of green lettuce.

Simple salad

Ingredients needed to prepare the salad:

• trout – 240 g
• chicken egg - 3 pcs.
• pickled cucumber -160 g
• boiled rice – 190 g
• Provencal mayonnaise – 130 g
• fine grain salt

Cut the boiled trout fillet into thin slices. Chop the hard-boiled eggs, keeping the yolks separate from the whites. Cut pickled cucumbers into strips. Boil the rice. Mix the necessary ingredients and season with mayonnaise to taste. Add salt. Mix the simple salad thoroughly.

Nutritious pasta salad

Ingredients needed to prepare the salad:

• pasta – 265 g
• sour cream – 250 g
• smoked trout – 260 g
• apple - 1 pc.
• lemon juice
• green onion feathers
• grated horseradish – 3 tablespoons
• sea ​​salt
• ground white pepper

Boil the pasta until tender. Cut the smoked trout into cubes. Grate the apples on a coarse grater.

For the dressing, mix grated horseradish, sour cream, freshly squeezed lemon juice and grated horseradish in a separate bowl. To obtain a more uniform consistency, beat the dressing in a blender.

Mix all ingredients. Drizzle with dressing. Garnish the trout salad with green onions.

Egg salad

Ingredients needed to prepare the salad:

• quail eggs - 5 pcs.
• trout - 75 g
• carrot - 1 pc.
• Provencal mayonnaise - 2 tablespoons
• cilantro
• dill

Cut the boiled trout into slices. Finely chop the quail eggs. Boil carrots and cut into slices. Mix everything, season with mayonnaise. Decorate the trout salad with herbs and serve.

Grapefruit salad

Ingredients needed to prepare the salad:

• trout - 450 g
• grapefruit - 1 pc.
• vinegar - 50 ml
• onions - 2 pcs.
• hard cheese – 60 g
• olive oil - 50 ml
• garlic - 1 clove
• lime - 1 pc.
• pitted olives - 8-10 pcs.
• white pepper
• granulated sugar
• fine grain salt

Boil and chop the trout. Peel the grapefruit, divide into slices and cut them into several pieces. Grate the cheese on a coarse grater. Pass the garlic through a press.

Squeeze all the juice out of the lime. Prepare the dressing: mix vinegar, olive oil, lime juice, sugar. Chop the onion finely enough.

Combine all the components of the future salad in a salad dish and season. Season with salt and pepper as desired. Mix well. Garnish the salad with pitted olives and sprinkle the trout salad with grated cheese.

Regardless of the ingredients added, trout salad always turns out delicious, tender and satisfying. The royal dish takes a worthy place on the festive table and serves as its decoration. We offer the best and proven recipes that will make a worthy impression on everyone.

The dish according to the proposed recipe can be made less calorie if you replace the mayonnaise with sour cream or Greek yogurt.

Ingredients

• lightly salted trout – 250 g;
• juice from 0.5 lemon;
• mayonnaise;
• peeled shrimp – 250 g;
• boiled eggs – 5 pcs.;
• pepper;
• cucumber – 170 g;
• salt;
• red caviar – 20 g;
• canned corn - 1 can;
• onion feathers – 20 g;
• boiled rice - 1 cup.

How to cook

1. Separate the eggs into whites and yolks.
2. Cut the fish into cubes. Stir in shrimp.
3. Squeeze the juice from half a lemon and pour over seafood. Add rice. It should be well cooked and crumbly.
4. Cut the cucumber into small cubes. If the skin is hard or bitter, then cut it off first. Send to the fish.
5. Grate the whites and chop the onion feathers. Pour into salad.
6. Add Mayo. Add some salt and pepper. You need to be careful with salt, as trout contains it in sufficient quantities.
7. Transfer to a salad bowl. Grate the yolks on a fine grater and sprinkle over the finished dish.
8. Garnish with caviar and small shrimp. Leave in the refrigerator for 2 hours.

Salad with smoked trout

The proposed recipe is ideal for lovers of spicy dishes. If you don’t like the spiciness, then hot smoked trout salad can be prepared without adding chili.

Ingredients

• hot smoked trout – 150 g;
• black pepper – 2 g;
• parsley – 30 g;
• salt;
• dill – 15 g;
• sesame seeds – 20 g;
• carrots – 30 g;
• olive oil;
• lime juice with 0.5 fruits;
• green bell pepper – 70 g;
• chili pepper – 0.5 pods;
• radish or radish – 30 g.

How to cook

1. Cut the trout into pieces.
2. Rinse the greens. Dry with a paper towel. Shred.
3. Peel the radish.
4. Cut into thin pieces or grate the radish and carrots on a coarse grater. Cut the bell pepper into thin strips.
5. Squeeze the juice from half a lime. Add finely chopped chili. Add salt and pepper. Add oil.
6. Combine greens and prepared vegetables. Transfer to a salad bowl. Cover with fillet pieces. Pour over the prepared sauce. Sprinkle with sesame seeds.

Little mermaid salad with trout and oranges

In the salad, all the ingredients combine perfectly with each other. The dish is laid out in layers, so when cut it looks not only appetizing, but also very beautiful.

Ingredients

• red caviar – 90 g;
• egg – 6 pcs.;
• sugar – 2 g;
• fresh trout – 300 g;
• black pepper – 3 g;
• juicy oranges – 360 g;
• pitted olives - 1 can;
• salt;
• pickled cucumbers – 320 g;
• mayonnaise;
• hard sour cream cheese – 200 g.

How to cook

1. Slice the trout. The slices should be 1 cm wide. Remove the bones. Arrange in one layer on a plate. Sprinkle with salt and sugar. Mix.
2. Leave for 3 hours. During this time the fish will be completely salted. You can do it easier and buy salted trout in the store, but the taste of the salad will then be less delicate.
3. Boil the eggs. Place the whites into one bowl, the yolks into another.
4. Grate the whites on a medium grater. Chop the yolks with a knife.
5. Cut the cucumbers into slices. The thickness should be the same.
6. Cut the olives into rings. Grate the cheese on a fine grater. To make it easier to grate, the grater can be greased with sunflower oil.
7. Remove the peel from the orange. Remove white film. Chop the pulp. The thickness should be the same as that of cucumbers.
8. Drain the juice from the fish. Rinse each piece and pat dry with a paper towel. The trout should be completely dry. Cut lengthwise into small pieces.
9. Add pepper to mayonnaise and add salt. Mix.
10. Collect the salad in layers. If you want to get a pronounced taste as a result, then you can add salt to each layer.
11. Prepare a springform pan with a diameter of no more than 20 cm.
12. Lay out the whites. Spread with a tablespoon of sauce. Sprinkle with yolks. Lightly compact with a spoon.
13. Layer the trout pieces. Compact and coat with sauce.
14. Cover with oranges. Sprinkle with cheese.
15. Place the cucumbers along the edges of the workpiece and distribute the olives. Sprinkle with remaining cheese. Cover with cling film. Leave for a couple of hours.
16. Garnish with caviar just before serving. Carefully open the mold and remove the ring.

On a note! If you wish, you can surprise your guests and prepare the salad in portions using wine glasses with high stems. To do this, carefully place all the products in them in layers following the recipe recommendations.

Canned trout salad

If you are tired of the usual salads on the festive table, then you should please your guests with a new amazingly tasty dish that is prepared very quickly. This recipe uses canned trout instead of fresh trout. Thanks to this, it turns out to make the dish inexpensive.

Ingredients

• canned trout - 1 can;
• mayonnaise;
• potatoes – 260 g;
• dill – 20 g;
• egg – 2 pcs.;
• canned corn – 220 g;
• cheese – 120 g.

How to cook

1. Open canned food. Drain the juice from the fish. Mash the trout with a fork. If large bones are present, be sure to remove them first.
2. Wash the potatoes and boil them without cutting off the skins. Cool.
3. Boil the eggs separately. Fill with cold water.
4. When the food has cooled, peel and cut into small cubes. You should try to make them the same size. The appearance of the salad depends on this.
5. Using a coarse grater, chop the cheese piece.
6. Combine potatoes, fish, cheese shavings and eggs. Add corn, after draining the brine.
7. Add Mayo. Mix. Sprinkle with chopped dill.

Salad with avocado and trout

The recipe recommends adding lettuce leaves, but if desired, you can replace them with arugula. The dish is especially tasty thanks to a special mint-yogurt dressing.

Ingredients

• lightly salted trout fillet – 230 g;
• pitted olives – 13 pcs.;
• natural yogurt – 130 ml;
• medium-sized avocado – 1 pc.;
• iceberg lettuce – 50 g;
• lemon juice – 40 ml;
• mint leaves – 10 g;
• green salad – 60 g;
• cucumber – 120 g;
• black pepper – 3 g;
• fine sugar – 20 g;
• white wine vinegar – 40 ml.

How to cook

1. For dressing, combine mint and yogurt. Transfer to a blender bowl and blend. Sprinkle with salt and pepper. Mix.
2. Cut the fish into thin slices.
3. Cut the avocado in half. Take out the bone. Cut off the peel and cut the pulp into thin slices. Immediately sprinkle with lemon juice. Mix. This procedure will help preserve the color of the avocado. If you ignore this recommendation, the flesh will instantly darken.
4. Cut the cucumber lengthwise into 2 parts. Cut out the seeds. Cut into thin slices. If the cucumber is old, cut off the skin.
5. Mix vinegar with sugar. Pour over the cucumber. Set aside for a while.
6. Place lettuce leaves and shredded iceberg on a plate. Place avocado, cucumbers, trout and olives on top.
7. Serve with mint dressing.

Salads with trout are famous for their taste and beautiful appearance. Experienced chefs can use their imagination and experiment with adding new ingredients that will help make the taste of the dish they like the most original.

Due to the high cost of ingredients, salads with lightly salted trout are prepared mainly for holidays. They look great on the table among appetizers, standing out with their bright color and unsurpassed taste. It's not difficult to prepare them. Even a novice cook can handle this. The main thing is to buy all the necessary products in advance.

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Classic recipe

A trout salad with melted cheese will look elegant on a holiday table. It can be served either on a separate dish or in tartlets. You can even use it as a filling for pancakes. Be prepared for guests to ask for a recipe for a wonderful salad.

20 minutes. Video recipe Print

With cucumber

The salad looks beautiful, tastes impeccably and is quickly eaten. So cook more so that there is enough for everyone. And appetite, as you know, comes with eating.

You will need:

• 200 g trout;
• 3 eggs;
• 1 onion;
• 2 fresh cucumbers;
• 60 g mayonnaise;
• 50 g red caviar;
• 100 g 9% vinegar;
• 100 ml water;
• 20 g sugar;
• 20 g salt;
• 10 tartlets;
• 2 lettuce leaves.

Calculating calories

You will get two servings of 475 g each.

The energy value of one serving is 787.4 kcal.

Proteins – 47.9 g;

Fats – 51.7 g;

Carbohydrates – 30.5 g.

Preparation: 30 min.

Cooking: 15 min.

Step by step recipe

1. Finely chop the onion and marinate for 30 minutes. Dissolve sugar and salt in hot water, pour in chopped onion and add vinegar.
2. Boil the eggs. After cooling, grind.
3. Cut the trout and cucumbers into cubes and combine with eggs, as shown in the photo.
4. Drain marinade. Squeeze the onion and add to the salad bowl.
5. Pour in mayonnaise and stir.
6. Place a lettuce leaf on the bottom of each tartlet and place a heaping salad on top.
7. Decorate the top with red caviar and a slice of cucumber.

You can start eating.

With avocado

This option is suitable for ladies on a diet. It does not contain mayonnaise, so it will not affect the sides of the figure. But if you don’t want to gain weight, you’ll have to give up the olive sauce, and then the calorie content will be immediately halved. The fruits in the composition will fill the body with vitamins, nuts with fats, and cheese with essential proteins.

You will need:

• 200 g lightly salted trout;
• 1 avocado;
• 1 fresh apple;
• 3 cherry tomatoes;
• 3 leaves of lettuce;
• 100 g hard cheese;
• 2 tablespoons pine nuts;
• 1 tbsp. sesame;
• 45 ml olive oil;
• 7 ml wine vinegar;
• 15 ml soy sauce;
• 7 g mustard;
• 15 g honey;
• juice of 1 lemon.

Calculating calories

You will get two servings of 420 g each.

The energy value of one serving is 961.1 kcal.

Proteins – 40.2 g;

Fats – 75.3 g;

Carbohydrates – 29.4 g.

Preparation: 10 min.

Cooking: 15 min.

Step by step recipe

1. Peel and cut the apple and avocado into slices. Sprinkle with lemon juice.
2. Cut the fish into slices.
3. Cut the cheese into cubes.
4. Wash the lettuce leaves, dry them and tear them with your hands.
5. For the dressing, mix oil, vinegar, soy sauce, mustard and honey.
6. Combine and mix trout, apple, avocado, cheese and pine nuts. Top with sauce.
7. Press into serving bowls. Invert onto serving plates.
8. Garnish with sesame seeds and cherry tomatoes, cut in half.
9. You can make a “trout coat” by laying out the components in layers and sprinkling each layer with dressing.

With orange jelly

The unusual combination of fish with orange jelly, avocado and cream cheese sauce automatically puts this dish in the category of exotic and must-have on a special day, be it New Year, birthday or March 8th. The female half of the guests will especially like it. So men can congratulate their beloved halves with just such food.

You will need:

• 100 g baked trout;
• 30 g of greens (mix);
• 10 g green onions;
• 100 g avocado;
• 1 orange;
• 1 tsp. gelatin;
• 40 g curd cheese;
• 20 g yogurt;
• 0.5 tsp. horseradish;
• 5 g cream;
• salt - to taste.

Calculating calories

You will get two servings of 210 g each.

The energy value of one serving is 307.1 kcal.

Proteins – 17.3 g;

Fats – 21.9 g;

Carbohydrates – 9.8 g.

Preparation: 45 min.

Cooking: 20 min.

Step by step recipe

1. Squeeze the juice from the orange. Strain and mix with gelatin. Let it swell. Heat, but do not boil. Once cooled, place in the refrigerator to harden.
2. Wash the salad greens, let dry and place on a plate.
3. Chop the trout and place on top of the green mix.
4. Cut the avocado into slices, sprinkle with lemon juice and add to the plate.
5. For a thick dressing, mix curd cheese, yogurt, horseradish, cream, and add salt.
6. Cut the orange jelly into pieces and decorate the dish with them.

It will turn out very unusual.

With vegetables

Trout and vegetables add juiciness to this salad, and the spicy dressing adds piquancy. Guests will appreciate this combination of flavors. So be sure to put it on the holiday table.

You will need:

• 200 g salted trout;
• 250 g tomatoes;
• 150 g cucumbers;
• 1 bunch of lettuce;
• 30 ml olive oil;
• 10 ml soy sauce;
• 15 ml lime juice;
• 2 cloves of garlic;
• 1 tsp. sesame;
• salt and ground black pepper - to taste.

Calculating calories

You will get two servings of vegetable salad with tuna, 400 g each.

The energy value of one serving is 417.6 kcal.

Proteins – 25.1 g;

Fats – 28.6 g;

Carbohydrates – 12 g.

Preparation: 5 min.

Cooking: 15 min.

Step by step recipe

1. Take the lightly salted fillet into pieces, as in the photo.
2. Prepare the dressing. Mix olive oil, soy sauce, lime juice (you can replace it with lemon juice if necessary), crushed garlic, salt and pepper.
3. Wash vegetables and lettuce leaves and let dry.
4. Chop the cucumbers into cubes.
5. Cut the tomatoes into quarters.
6. Pour in half of the dressing.
7. Tear lettuce leaves with your hands.
8. Add the fish pieces and remaining sauce to the plate. Mix.
9. Place into serving bowls, sprinkle with sesame seeds.

The dish must be served immediately, so it cannot be prepared in advance.

With persimmons and pine nuts

Gourmets will like this option. Shrimp, persimmon and pine nuts in its composition will add piquancy. Bright colors will attract the attention of guests. And the deliciousness will be so delicious that you won’t be able to pull your household’s ears off.

You will need:

• 160 g baked trout;
• 8 king prawns;
• 175 g persimmon;
• 20 g pine nuts;
• 80 g parmesan;
• 2 sprigs purple basil;
• 6 lettuce leaves;
• 20 g honey;
• 40 ml olive oil;
• 20 ml balsamic vinegar;
• 20 ml lemon juice;
• 0.5 tsp. lemon zest.

Calculating calories

You will get two servings of 400 g each.

The energy value of one serving is 653.7 kcal.

Proteins – 54.6 g;

Fats – 34.2 g;

Carbohydrates – 28.9 g.

Preparation: 40 min.

Cooking: 15 min.

Step by step recipe

1. Chop the boiled shrimp and marinate with a quarter of the olive oil, lemon zest and balsamic vinegar. Soak in the marinade for 20 minutes.
2. Grate the cheese.
3. Chop the trout into cubes.
4. Cut the persimmon into four parts and cut each one lengthwise into pieces.
5. Tear the basil and lettuce with your hands.
6. Combine the prepared ingredients and pour in the dressing by mixing three-quarters of olive oil, lemon juice and honey. Mix carefully.
7. Fry the nuts in a dry frying pan.
8. Press the salad into serving bowls and turn onto a plate. Sprinkle roasted nuts on top and garnish with lettuce leaves.

With figs

Having prepared such a salad for a holiday, you will be so surprised by its unusual aroma that you will not want to wait for the next celebration. If you prepare this dish regularly for dinner or Sunday lunch, your household will definitely ask for more.

You will need:

• 200 g salted trout fillet;
• 100 g feta cheese;
• 300 g figs;
• 150 g boiled broccoli;
• 1 sweet pepper;
• 45 ml olive oil;
• 1 tbsp. Dijon mustard;
• 15 ml honey;
• 25 ml lemon juice;
• black pepper, dill - to taste.

Calculating calories

You will get two servings of 510 g each.

The energy value of one serving is 760.8 kcal.

Proteins – 37.8 g;

Fats – 46.9 g;

Carbohydrates – 48.4 g.

Preparation: 30 min.

Cooking: 10 min.

Step by step recipe

1. Prepare a dressing from olive oil, mustard, black pepper, honey and lemon juice. Beat with a whisk.
2. Cut the fish into large pieces.
3. Cut the cheese into cubes.
4. Remove seeds and chop sweet peppers.
5. Boil the broccoli and separate it into florets.
6. Divide each fig into four parts with a knife.

Mix the ingredients, place on a salad plate, pour the sauce on top, and garnish with dill sprigs. There is no need to add salt, as the trout is already salty.

Conclusion

The proposed recipes for salads with lightly salted trout are more suitable for formal lunches and festive dinners. But even on weekdays, you can occasionally treat yourself to the exquisite taste and beautiful presentation of dishes with red fish.