Boiled fish salads combine extremely healthy properties and good taste. Most often, the ingredients in boiled fish salad are available, and the salad is inexpensive. Such a dish can be an excellent option for every day, and also perfectly complement the festive table.

If you choose fish for a salad, then it can be any, the main thing is that the bones are practically absent. Any fish will be useful after heat treatment such as boiling. Because during cooking, all the trace elements and vitamins present in the fish are not lost.

The Japanese believe that if you eat fish every day, you will stay young and healthy for a very long time. So you can cook salads from boiled fish and always stay young.

Ingredients:

• fish fillet - 0.5 kg
• green peas - 100 g
• canned mushrooms - 1 cup
• chicken boiled egg - 1 pc.
• mustard - 1 tsp
• parsley root - to taste
• bulb bulb - 1 pc.
• mayonnaise - 100 g
• allspice peas
• bay leaf - 2 pcs.
• salt - a pinch

First you need to boil green peas, parsley root and onion. Also add salt, peppercorns and bay leaf to the broth.

After that, lower the fish fillet into the vegetable broth and cook it until tender. Cool the finished fish and cut into strips. Mix fish with green peas and season with sauce. For the sauce, mix mayonnaise with mustard.

The egg needs to be boiled, peeled and cut into slices. Decorate the finished salad with egg slices and fresh parsley.

Salad with zucchini

Ingredients:

• fish fillet - 800 g
• dry white wine "Sauvignon" - 2 glasses
• lemon juice - 0.5 cup
• tomatoes - 4 pcs.
• bulb bulb - 1 pc.
• pitted black olives - 10 pcs.
• zucchini - 1 pc.
• fresh green peas - 200 g
• chopped parsley and dill - 1 cup
• white wine vinegar - 0.3 cups
• celery stalks - 2 pcs.
• olive oil - 75 g

The fish must be boiled in dry white wine. It should be cooked for 20-25 minutes. Then cool and cut into small pieces. Salt, pepper the fish, also sprinkle with lemon juice. Peas can be taken fresh and boiled a little, or you can immediately buy canned.

Wash tomatoes and cut into cubes. Cut the zucchini into small cubes as well. peel the onion and chop finely, but if you like large pieces, you can cut the onion into half rings. Olives can be put whole, or cut into halves.

Wash parsley and dill, dry and finely chop. Mix all prepared salad ingredients, season to taste and season with dressing. To prepare the sauce, you need to mix white wine vinegar, chopped celery, olive oil, salt and pepper. Pour the mixture over the salad and mix thoroughly.

Salad with zander

Ingredients:

• pike perch - 400 g
• onion - 1 pc.
• sweet and sour apple - 1 pc.
• fresh cucumber - 1 pc.
• celery root - 1 pc.
• mayonnaise - 3 tbsp.
• chicken egg - 1 pc.
• fresh parsley - bunch
• lettuce leaves - 6 pcs.
• salt - a pinch

First you need to clean the pike perch, remove all the bones and boil in salted water, with the addition of onions. After the fish is ready, take it out, cool, remove the peel and cut into small pieces.

The apple should be peeled, core cut and cut into small cubes. Chop the celery and mix with the cucumber cut into small pieces. Wash parsley, dry and finely chop.

Combine all salad ingredients, salt and season with mayonnaise. Put the finished salad in a slide on a plate covered with lettuce leaves and decorate with finely chopped boiled egg, as well as parsley.

Ingredients:

• fish - 200 g
• potatoes - 2 pcs.
• fresh cucumber - 1 pc.
• lettuce leaves - 5 pcs.
• green onion feathers - 400 g
• fish broth - 50 ml.
• boiled chicken egg - 1 pc.
• sunflower oil - 2 tbsp.
• mayonnaise - 2 tbsp.
• radish - 2 pcs.
• salt - a pinch

First you need to clean the fish, divide it, remove all the bones and peel, and then put it in a dish greased with sunflower oil. Pour everything with fish broth, salt and put to boil. Cool the finished dish in the broth.

Boil the potatoes in their skins, peel and cut into slices. Cucumber is also peeled, but if the peel is thin, then you can not peel it. Cut cucumber into slices. Lettuce leaves are thoroughly washed, dried and cut into quarters. Wash green onions, dry and finely chop.

Grind the cooled fish a little and mix with all the ingredients. Also leave the broth in the salad, and also season with mayonnaise, although sour cream may also work. Mix the finished salad and decorate with circles of boiled eggs and radishes.

Salad with carp

Ingredients:

• carp fillet - 800 g
• radish - 1 bunch
• lettuce leaves - 1 bunch
• boiled chicken eggs - 5 pcs.
• sweet green pepper - 2 pcs.
• wine - 2.5 glasses
• sauce - to taste
• mayonnaise - 50 g
• sour cream - 50 g
• salt, ground black pepper - a pinch

Clean the radish and cut into slices. Peel the green sweet pepper, remove the seeds and cut the flesh into rings. Wash and dry lettuce leaves.

Boil the fish in salted water, cool and cut into pieces. Put the finished fish in a marinade made from wine and pepper.

Put the marinated fish in a colander, and when all the marinade drains, put the fish on a plate covered with lettuce. Lubricate the fish with a mixture of sauce, mayonnaise and sour cream. Arrange radishes and green peppers on top.

Hard boil eggs, peel and cut into slices. Put the eggs on the salad and also brush with the prepared sauce.

salad with simple

Ingredients:

• zander fish - 300 g
• potatoes - 3 pcs.
• fresh cucumber - 1 pc.
• mayonnaise - 100 g
• tomato - 1 pc.
• table vinegar
• salt, ground black pepper - a pinch

Pike perch should be boiled in salted water, cooled and disassembled into pieces. Take out all the bones and cut into small pieces.

Boil the potatoes in their skins, peel and cut into slices. Wash lettuce leaves thoroughly, dry and cut into pieces.

Put all the components of the salad in a salad bowl, season with salt, pepper, vinegar and mayonnaise. Stir the finished salad and garnish with tomato and cucumber slices.

Ingredients:

• fresh cod - 250 g
• potatoes - 5 pcs.
• fresh cucumbers - 2 pcs.
• horseradish - 100 g
• mayonnaise - 100 g
• vinegar - 2 tsp
• chopped green onions - 2 tbsp.
• fresh parsley
• salt - a pinch

Cod should be placed in a pot of salted water. Cook for 30 minutes, then cool and cut into pieces. Boil the potatoes in their skins, peel and cut into slices. Wash cucumbers and also cut into slices.

In a bowl, mix mayonnaise, vinegar, grated horseradish and salt, and add fish, potatoes and cucumber. Mix everything and garnish with finely chopped green onions and parsley.

Salad with catfish

Ingredients:

• catfish fillet - 300 g
• boiled chicken eggs - 2 pcs.
• bulb - 1 pc.
• sweet and sour apple - 1 pc.
• fresh parsley - 1 bunch
• mustard sauce - 3 tbsp.
• lemon juice - 1 tbsp.
• salt - a pinch

Eggs should be boiled in salted water, peeled and cut into small pieces. Peel the onion and chop finely. Wash parsley, dry and finely chop. Peel the apple, cut the core and cut into cubes. Sprinkle apples with lemon juice immediately so that they do not darken.

Fillet of catfish must be put in a saucepan, pour water, salt and cook over low heat until tender. Cut the finished fillet into pieces, mix with apples, eggs, onions and parsley. Salt the finished salad and season with mustard sauce.

Salad with wheat croutons

Ingredients:

• pike perch fillet - 500 g
• wheat crackers - 50 g
• lettuce leaves - 1 bunch
• bulb bulb - 1 pc.
• sunflower oil - 3 tbsp.
• wheat flour - 2 tbsp.
• lemon juice - 1 tbsp.
• ground coriander - 0.5 tsp
• curry - 0.5 tsp
• red ground pepper - 0.25 tsp
• salt, nutmeg - to taste

Pike perch fillet should be boiled in salted water, and then cut into large pieces. Roll the fish pieces in the flour, coriander, curry, pepper and nutmeg mixture. Fry a little in a pan.

The onion needs to be cleaned and finely chopped. Wash fresh parsley, dry and finely chop. Wash lettuce leaves thoroughly, dry and tear with your hands into small pieces. All prepared salad components must be mixed and seasoned with a mixture of sunflower oil and lemon juice.

Ingredients:

• hake fillet - 3 pcs.
• carrot - 2 pcs.
• bulb bulb - 3 pcs.
• mayonnaise - 100 g
• salt - a pinch
• sunflower oil - 20 g

First you need to boil the hake fillet in salted water, and then cut it into pieces. Carrots must be peeled and grated. Peel and finely chop the bulbs as well. Put onions and carrots in a pan with heated sunflower oil and fry until golden brown. When the vegetables are ready, put them on a plate to cool.

Hake fillet, which was cut into pieces and disassembled by hand, should be laid out on a dish with the first layer of salad. Lubricate this layer with mayonnaise. Then lay out the fried vegetables and also grease with mayonnaise. To make a salad with several layers, you can divide the layers of fish and vegetables and repeat several times. Before serving, it is best to put the salad in the refrigerator for a while so that it is saturated with mayonnaise.

Dedicated to all food lovers!

The hake fish, popular for many years, continues to explore the expanses of domestic feasts. This inhabitant of the deep sea looks good as many mouth-watering snacks. Here, for example, hake salad with mushrooms. A simple dish with an incredible taste and an exquisite combination of ingredients. For greater praise - it is the source of an amazing and very rare substance. Phosphorus saturates the human body with energy and health. When combined with mushrooms rich in protein, it becomes even more powerful. As a result, a complete medicine is obtained, which so wonderfully complements any meal.

Traditional sea salad with mushrooms - recipe

Ingredients:

• Hake - 500 gr.
• Fresh champignons - 200 gr.
• Onion - 1 pc.
• Carrot - 1 pc.
• Mayonnaise - 150 gr.
• Vegetable oil - 2 tbsp.

Cooking:

Boil the fish until done. Cool and cut into large cubes. Put in a salad bowl. Rinse the mushrooms in cold water and fry in oil until golden brown. Add chopped carrots and onions to them. Pass for another 10 minutes. Then mix all the products in a container and season them with mayonnaise. Mix thoroughly and serve to the table, pre-garnished with herbs.

Spicy hake with mushrooms - salad recipe

Ingredients:

• Hake fillet - 300 gr.
• Pickled cucumber - 3 pcs.
• Pickled champignons - 200 gr.
• Bulb - 1 pc.
• White potatoes (small tubers) - 4 pcs.
• Olive oil - 1 tbsp
• Green onion - 5 feathers.
• Salad or Beijing cabbage leaves - 100 gr.
• Mayonnaise - 2 tbsp.

Cooking:

First, boil the fish. Cool and then remove the bones. Cut into cubes. Also boil potatoes in their skins. Clean and grind. Cut the cucumbers into strips, divide the mushrooms into 4 slices, and finely chop both types of onions. Mix all the products, after flavoring them with oil-mayonnaise dressing. Then spread on a large flat dish with a layer of green leaves.

Salad "Sea Courage" - recipe

Ingredients:

• Hake - 400 gr.
• Pickled mushrooms - 200 gr.
• Pickled cucumbers - 1 pc.
• Chicken egg - 3 pcs.
• Vinegar - 1 tbsp.
• Potatoes - 4 pcs.
• Vegetable oil - 1 tbsp.
• Mayonnaise - 60 gr.
• Any greens - 1 bunch.
• Pepper and salt - a pinch.

Cooking:

Boil the fish. Then remove all the bones and skin. While it is cooling, prepare the rest of the ingredients and boil the potatoes with eggs. Clean them and chop them into cubes. Do the same with the hake fillet. Then fill it with a special marinade and put it in the cold for exactly one hour. Make a dressing based on oil, vinegar essence, salt and pepper. You can add some sugar if you like. This will soften the sourness. Pickled mushrooms and pickled cucumber cut into strips. Assemble the salad by mixing fish meat, potato cubes, chopped herbs, eggs and cucumbers. Pour generously with mayonnaise and let it brew for 2 hours.

Salad "Prelude" - recipe

Ingredients:

• Fresh salmon fillet - 500 gr.
• Hake fillet - 500 gr.
• Tilapia fillet - 500 gr.
• Fresh champignons - 400 gr.
• Milk - 2.5 liters.
• Onion - 3 pcs.
• Mayonnaise - 3 tbsp.
• Non-iodized salt - a pinch.
• Vegetable oil - 2 tbsp.

Cooking:

Boil each fish fillet in salted milk for 30 minutes. Then let them cool and chop them into medium-sized cubes. Cut clean mushrooms into thin plates and fry in a pan. Save the bow. And then proceed to the assembly of the dish. Spread the hake meat in the first layer, the onion roast in the second, the salmon in the third, the mushrooms in the fourth, and the loin of telapia in the fifth. Try to coat each component as best as possible with mayonnaise. Garnish with herbs before serving.

Hake and its great value

The key to good nutrition is variety. This applies to many products, including seafood. Nutritionists and recognized chefs recommend eating as much fish as possible. Red or white. For example, cook various dishes from hake, salmon or trout. Such marine inhabitants are very beneficial for our health. The energy, that is, the food power of these inhabitants of the sea is really off scale. Proteins and vitamins, carbohydrates and valuable fats are contained in huge quantities. Thanks to this, you can provide yourself with an impressive supply of the most useful substances.

The food in which you are used to seeing meat can be quite easily and successfully transformed if you add hearty hake fillet and mushrooms to it. We are sure that you will certainly appreciate such a replacement. And maybe rethink your menu. Make it healthier and even tastier.

Bon appetit!