Perhaps everyone who has tasted smoked fish at least once appreciated its taste. Delicate texture and light haze aroma will not leave anyone indifferent. This delicacy has a wonderful, pronounced taste. It tastes good on its own, but you can make wonderful salads with it.

Smoked fish salad, suitable for a festive table, and for dinner on a regular day. This dish is very nutritious, thanks to smoked fish, you can easily get enough of it. On the festive table, he will become a worthy "competitor" for the title of the best dish.

We bring to your attention some simple recipes.

Smoked cod with potatoes and cucumbers

To prepare this salad you will need:

1. Smoked cod (you can replace any other) - 500-600g.
2. Pickled cucumbers - 250g.
3. Boiled potatoes - 6-8 tubers.
4. Chopped dill, chives - 3 tbsp. l.
5. Boiled eggs - 2 pcs.
6. Take sour cream as a dressing - 200g.

Let's start cooking. We clean the cod, separate the fillet from the skin and bones, then cut it into small pieces. Cut the vegetables into small cubes. In a salad dish, the ingredients must be laid in layers, seasoning with sour cream mixed with grated eggs on a fine grater. At the end, for beauty, sprinkle with chopped green onions.

You can prepare a dressing with mustard, mayonnaise, sour cream, vinegar, lemon juice. But do not get carried away, otherwise you can kill the pleasant shade of smoking.

Smoked flounder with vegetables

A very simple and light salad, and, most importantly, delicious, it can be easily prepared for dinner. To prepare it we need:

1. Smoked flounder - 200g.
2. Sweet pepper - 2 pcs.
3. Green peas - 100g.
4. Onions - 2 pcs.
5. Fresh cabbage - 200 g.
6. Carrots - 1 pc.
7. We will fill with sour cream - 100 ml and table vinegar - 2 tbsp. l.

First, chop the cabbage finely. Cut the pepper into narrow strips. Grate the carrots with small holes. Cut the flounder into medium pieces. Onions must be lightly pickled in hot oil. Then, mix all the ingredients with the cabbage, add the vinegar and give the cabbage, a little, to soften. After a while, add fish and peas. Salt and season the dish with sour cream.

The degree of doneness of vegetables can be easily determined with a fork or knife. To do this, simply pierce the vegetables during cooking. If the carrots or potatoes are pierced easily, then they are cooked, if not, then it is worth cooking for an additional 4-5 minutes.

Smoked herring with beets

This salad uses an unusual duet - mayonnaise and ketchup. At first glance, such a bunch is impractical, but for testing, the taste turns out to be very interesting. To prepare this salad, we will use the following products:

1. Smoked herring - 200g.
2. Beets - 150g.
3. Celery - 100g.
4. For dressing, you will need mayonnaise and ketchup -100 ml (each)

Let's start. Herring fillet must be peeled off. There are many seeds in the herring, but if it is well smoked, it will not be difficult to clean the fillet of them. We also remove the skin and head. Cut the resulting fillet into cubes. Boil the beets and celery. Cut the beets into cubes, chop the celery. Next, mix the ketchup and mayonnaise. Salt, season with sauce and mix.

Fish goes well even with fruit. If you want to add exotic things to your diet, then you can add pineapple or apples to the salad to the fish. This will diversify the dish and add an unusual, sweet taste to it.

Smoked fish with pasta

Smoked fish, goes well with pasta, for example. Pasta is a nourishing product, and in combination with smoked meats, it becomes doubly nourishing. This dish can fully replace dinner. To prepare it, we need products from the list:

1. Smoked fish (any) - 300g.
2. Pasta - 200g.
3. Apples - 2 pcs.
4. Green onions.
5. Salt pepper.
6. We use mayonnaise for refueling - 100 ml.

It doesn't matter what form of pasta you use, the taste will not change, but the perception of the dish can be different. First, boil the pasta. While they are boiling, you can do apples. They must be core-peeled and cut into small cubes. Chop green onions and mix with mayonnaise. For a tastier sauce, add spices to the mixture. Cut the fish into small pieces. Then we mix the ingredients, salt and add the sauce. Salad ready.

Fish salads are light, but, despite this, very satisfying. It contains many trace elements as well as unsaturated fatty acids. Many other products cannot boast of this. Therefore, it is worth eating it at least once a week.

Smoked fish with mushrooms

In this salad, smoked fish is pleasantly complemented by mushrooms. Mushrooms, mixing with a smoked product, create a wonderful taste and aroma. To prepare a dish, we need:

1. Smoked fish - 200g.
2. Potatoes - 3 pcs.
3. Cucumbers - 2 pcs.
4. Pickled mushrooms - 100g.
5. Green onions.
6. For refueling we use sour cream - 100 ml.

First, cook the potatoes in the skins. Cut potatoes and fish into small pieces. Cut cucumbers and mushrooms into strips. Chop green onions. Salting vegetables is not worth it; instead, it is better to pepper and salt sour cream. Place all ingredients in a salad dish, season with sauce and stir.

Smoked fish salad will invariably have a bright and rich taste, no matter what ingredients you mix it with.

For its preparation, a variety of vegetables are suitable, in various forms (Fresh, salted, pickled, boiled). Fresh, canned or dry fruits are also suitable.

Decorating a ready-made treat is worth it in moderation, otherwise it will be difficult to see what it consists of. If there are several salads on the table, show your imagination in decorating them, this will diversify the overall “picture” of the table.

It is best to serve, especially on a festive table, in a beautiful dish or salad bowl, neatly and beautifully packing all the ingredients.

The light taste of smoked fish smoke will add a pleasant touch to any dish. Cook and don't be afraid of culinary experiments. Good appetite.

Salad composition: 500 g hot smoked fish (trout), 2 fresh cucumbers, 2 boiled carrots, 0.5 cups of canned mushrooms, 2 boiled potato tubers, 150 g mayonnaise, 100 g sour cream, 1 red tomato, 1 hard-boiled egg ... Green lettuce leaves - as needed. Salt to taste.

Cooking fish salad.
Remove bones from smoked fish for salad, cut into small pieces.

Cut half of the cucumber into slices, the rest into cubes. Pour the cubes into a dish with hot smoked fish.

Chop carrots, mushrooms, potatoes, add these products to smoked fish. Salt the salad, pour a mixture of mayonnaise and sour cream, mix, transfer to a salad bowl.

Hot smoked fish crumbles during processing, so it is recommended to mix it in the salad last. That is, first prepare a salad of vegetables, then pour pieces of hot smoked fish into it, and then gently mix the salad with smoked fish.

Cut the tomatoes and eggs into slices.

Put the smoked fish salad in a salad bowl, garnish with green salad leaves, slices of tomato, cucumber and egg.

SALAD WITH SMOKED FISH AND SPIK

Salad components: hot smoked fish (mackerel) - 500 g, vegetable oil - 2 tbsp. spoons, pickled cucumbers - 2 pcs., onions - 2 heads, smoked bacon - 50 g, chopped dill - 1 tbsp. the spoon. Salt, black pepper - to taste.

Remove bones from hot smoked fish, finely chop the pulp, put in a salad bowl.

Cut cucumbers and bacon into salad into narrow slices, onions - in half rings.

Pour smoked fish with these products, salt, sprinkle with pepper, season with oil, mix.

Decorate a salad with smoked fish and dill and serve.

SALAD WITH SMOKED FISH AND HORSE-RED

The composition of the salad: cold smoked fish (horse mackerel) - 600 g, potatoes boiled in "uniform" - 4 pcs., Pickled cucumber - 3 pcs., Grated horseradish - 100 g, mayonnaise - 2/3 cup, green onion - 100 g. Salt, vinegar to taste.

Peel the smoked fish, separate the meat from the bones, chop finely.

Cut the potatoes and cucumbers into slices, cover the smoked fish with vegetables.

Add horseradish, mayonnaise, salt, vinegar.

Stir the smoked fish salad, transfer to a salad bowl, garnish with finely chopped green onions, serve.

SALAD WITH SMOKED FISH AND APPLE

The composition of the salad: hot smoked fish (cod) - 800 g, mayonnaise - 1 glass, onions - 2 heads, apples - 3 pcs., Herbs - as needed. Salt, pepper, spices - to taste.

Peel the smoked fish, separate the pulp from the bones and chop finely.

Chop the onion, cut the apples into slices, pour the food into a bowl with smoked fish.

Add mayonnaise, salt, spices, pepper, mix the lettuce mass, transfer to a salad bowl.

Before serving, decorate the smoked fish salad with various herbs.

SALAD WITH SMOKED HERRING

The composition of the salad: cold smoked herring - 400 g, apples - 3 pcs., Boiled potatoes - 2 pcs., Lemon juice - 1 tbsp. spoon, walnuts - 0.5 cups, mayonnaise - 0.5 cups. Salt to taste.

Cooking fish salad.

Separate the flesh of smoked herring from the bones, cut into pieces, sprinkle with lemon juice.

Peel the apples, cut into cubes. Finely chop the potatoes, nuts for the salad. Pour the processed foods into a bowl with smoked herring.

Salt the composition, mix, transfer to a salad bowl.

Before serving, the smoked herring salad will be seasoned with mayonnaise.

SALAD WITH SMOKED FISH AND PICKLED CUCUMBERS

The composition of the salad: 500 g of hot smoked fish (carp), 5 boiled potato tubers, 100 g of pickled cucumbers, 2 hard-boiled eggs, 0.5 bunch of green salad leaves, 1 glass of mayonnaise. Salt to taste.

Cooking salad.
Cut the smoked fish meat separated from the bones into pieces.

Cut cucumbers, potatoes into cubes and pour into a bowl with smoked fish.

Finely chop one egg in a salad, put it in a bowl with vegetables and smoked fish. The other is cut into slices.

Salt the composition of the salad, season with mayonnaise, mix, put in a slide in a salad bowl.

Coarsely chop the green lettuce leaves.

Garnish the smoked fish salad with egg slices, salad greens.

SALAD WITH SMOKED FISH WITH SOUR CREAM

The composition of the salad: cold smoked fish (herring) - 500 g, hard-boiled eggs - 4 pcs., Boiled potatoes - 4 pcs., Sour cream - 1 glass. Salt - to taste, mustard, herbs - as needed.

Cooking salad.
Separate the flesh of smoked fish from the bones, cut into cubes.

Potatoes, finely chop the eggs, put in a bowl with smoked fish.

Salt the components of the salad, add mustard, herbs, mix the composition.

Transfer the smoked fish salad to a salad bowl, pour sour cream on top.

SALAD WITH SMOKED FISH AND CABBAGE

The composition of the salad: cold smoked fish (horse mackerel) - 1 pc., Fresh cabbage - 300 g, onions - 1 onion, canned green peas - 0.5 cups, bell peppers - 2 pods, vegetable oil - 2 tbsp. spoons, mayonnaise - 0.5 cups, 3% vinegar - to taste. Salt, black pepper - to taste.

Cooking salad.
Separate the meat of smoked fish from the bones, cut into narrow slices.

Finely chop the onion for the salad, fry in vegetable oil. Cover smoked fish with onions.

Chop the cabbage into the salad into strips, put it in the pan, sprinkle with vinegar, add 2 tbsp. tablespoons of water, put on low heat, extinguish until it settles to the bottom of the pan. Cut the pepper into cubes.

Put cabbage, peppers, onions with smoked fish and half of green peas in a salad bowl, salt, sprinkle with pepper, mix.

Before serving, pour the salad with smoked fish with mayonnaise, garnish with green peas.

SALAD WITH SMOKED FISH AND GREENS

The composition of the salad: 2 hot smoked fish (mackerel), vegetable oil - 3 tbsp. spoons, hard-boiled eggs - 2 pcs., fresh cucumber - 1 pc., red tomatoes - 2 pcs., apple - 1 pc., 1 tbsp. a spoonful of parsley and dill. Salt, black pepper - to taste.

Cooking salad.
Free the smoked fish from the bones and finely crumble.

Cut the cucumber, apple without peel and seeds into the salad into cubes. Chop the onion. Put the food in a bowl with smoked fish.

Salt ingredients, sprinkle with pepper, season with vegetable oil. Then - mix.

Put the finished salad with smoked fish in a slide in a salad bowl. Garnish with chopped herbs and egg circles before serving.

SALAD WITH HOT SMOKED FISH

The composition of the salad: 400 g of hot smoked fish (cod), 3 potato tubers, 2 carrots, 3 pickles, 0.5 cups of canned green peas, 1 cup of mayonnaise, 2 tbsp. tablespoons of finely chopped dill. Salt to taste.

Cooking salad.
Finely chop the pulp of smoked fish into a salad.

Cut vegetables boiled in salted water and cut cucumbers into thin slices. Put them in a bowl with smoked fish.

Add green peas, 0.5 glass of mayonnaise, salt, salad components to the salad - mix.

Put the salad with smoked fish in a slide in a salad bowl, fill it with the remaining mayonnaise, sprinkle with dill.

Denis Kvasov

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Not a single festive table is complete without salads. We offer you affordable and original recipes for salads with smoked fish. Cook with pleasure, enjoy the unique taste!

Important! Before cooking, smoked fish is peeled, all bones are removed, including intermuscular bones. Cut in accordance with the recipe.

The simple recipe below includes the available products. This makes a delicious dish that deserves your attention.

Ingredients:

• smoked mackerel or - 300 g;
• eggs - 4 pcs.;
• apples - 2 pcs.;
• fresh cucumbers - 1 pc .;
• canned peas - 100 g;
• mayonnaise - 100 g;
• greens to taste.

You can cook without mayonnaise, replacing it with vegetable oil.

Food preparation:

The cucumber is washed and cut into cubes. Eggs are boiled for 10-12 minutes, cooled, cut into medium cubes. Apples are washed, cored, cut in the same way. Mackerel fillets are cut. Green peas are freed from brine.

Cooking procedure:

Combine fish with eggs, peas, apples and cucumber, season with mayonnaise, put in a slide.

Advice! This dish can be garnished with green onions. Cut it diagonally into feathers and decorate the dish.

Red smoked fish salad

The salad with red smoked fish not only looks festive and elegant, but also tastes excellent.

Ingredients:

• hot smoked pink salmon (or other red fish) - 250 g;
• pumpkin - 450 g;
• sweet pepper - 2 pcs.;
• red onion - 1 onion;
• cherry tomatoes - 10 pcs.;
• vegetable oil - 30 g.

Refueling:

• olive oil - 3 tbsp. l .;
• honey - 30 g;
• dry white wine - 30 g;
• pine nuts - 3 tbsp l.

Food preparation:

Hot smoked fish with vegetables goes well. Peel the pumpkin, remove the seeds and cut into cubes (1 x 4 cm). The pepper is washed, the seeds with the stalk are removed, and cut into large strips. Tomatoes are washed and used as a whole. Peel the onion from the dry shell, cut into medium-sized slices along the radius. The fish is cut into pieces.

The nuts are dried in a dry frying pan.

Cooking procedure:

Pumpkin with peppers, tomatoes and onions are placed on a greased leaf, sprinkled with oil, covered with food foil on top and brought to readiness in an oven preheated to 180 ° C for 30 minutes.

For dressing when whipping, combine butter, honey and wine. The consistency should be uniform.

Baked and chilled products are carefully combined with fish, laid out in a flat dish, poured over with dressing and sprinkled with dried nuts.

Advice! Smoked fish and crab sticks get along well in one salad. You can supplement them with onions, eggs and mayonnaise.

An interesting recipe, available products -. Cook with us!

Smoked fish salad with potatoes

Ingredients:

• potatoes - 300 g;
• vegetable oil for frying potatoes - 200 g;
• smoked fish (any) - 200 g;
• quail eggs - 10 pcs.;
• cherry tomatoes - 10 pcs.;
• extra fine salt - to taste;
• greens for decoration.

For the sauce:

• mayonnaise - 100 g;
• lemon juice - 1 tbsp. l .;
• freshly ground pepper - to taste;
• provencal herbs - on the tip of a teaspoon.

Food preparation:

The tomatoes are washed and cut into halves. Quail eggs are boiled, cooled and cut in half. The fish is finely chopped.

The potatoes are peeled, cut into strips 4 cm long, 1-2 mm thick, washed in cold water, dried with napkins and fried in vegetable oil until golden brown. After frying, they are placed on paper towels to remove excess fat. Sprinkle with a small amount of fine salt, mix.

For the sauce, beat mayonnaise, add lemon juice, pepper and Provencal herbs to taste.

Cooking procedure:

The French fries are laid out on a round dish in the form of a ring. Smoked fish fillets are placed in the middle. Cover the fish fillets with tomatoes and quail eggs, laying them cut down. Decorate the dish with herbs.

This salad can be prepared with mushrooms. They are laid with cherry and quail eggs. The sauce is served in a gravy boat. Before use, the salad is poured with sauce and gently mixed.

Advice! Sauces and dressings can be made by yourself using your favorite spices, homemade mayonnaise, lime.

Milanese salad with smoked fish

Ingredients:

• pasta (which you like best) - 250 g;
• mackerel - 250 g;
• apples - 2 pcs.;
• onions - 1-2 pcs.;
• mayonnaise - 100 g;
• salt, red pepper - taste.

Food preparation:

Pasta is boiled in boiling, salted water until cooked, thrown in a colander, washed with cold boiled water, and allowed to drain.

The apples are cut into 4 pieces, the core is removed. You can peel the skin. Cut into cubes. Mackerel (or other hot smoked fish) is cut into small pieces.

The onions are peeled, washed, chopped on a grater with fine holes.

For salad dressing, combine mayonnaise with grated onions, red pepper, beat until smooth.

Cooking procedure:

Combine pasta with apples, fish, season with mayonnaise with onion juice and red pepper sauce, mix gently, put in a salad bowl in a slide.

Advice! Smoked fish goes well with beets. You can cook with smoked herring - you get a herring under a fur coat.

Salad with chips and smoked fish

This unusual and delicious salad is prepared in 5 minutes!

Ingredients:

• iceberg lettuce - 400 g;
• hot smoked salmon - 250 g;
• hard cheese (you can make a salad with feta cheese instead of hard) - 200 g;
• mayonnaise - 100 g;
• garlic - 3 cloves;
• sour cream - 100 g;
• cheese chips - 200 g.

Food preparation:

The salad is sorted out, washed and torn by hand into small pieces. Salmon is cut into pieces. Garlic is peeled, washed and chopped.

For the sauce, combine mayonnaise, sour cream, chopped garlic. Black pepper can be added to taste.

Cooking procedure:

On a flat dish, lay the cabbage salad in an even layer, grease it with the prepared sauce. Sprinkle the surface with grated hard cheese. Fish and chips are beautifully laid on top of it. You can use croutons instead of chips. They are chosen to taste. We talked about in our other article.

Advice! Iceberg lettuce can be easily replaced with Chinese cabbage.

Smoked fish salad with rice and egg

Smoked fish and rice salad does not require a lot of effort, it is easy to prepare and looks amazing at the same time. The set of foods is light, dietary.

Ingredients:

• smoked cod - 200 g;
• brown rice - 200 g;
• green peas - 200 g;
• eggs - 3 pcs.;
• salt - tastes;
• lemon - ½ pc.;
• olive oil - 3 tbsp l .;
• parsley - several branches.

Food preparation:

Rice is washed and boiled in a large amount of boiling water until cooked, the water is drained and cooled. Boil fresh or frozen peas for 5 minutes, then put them in a colander. The fish is cut into pieces. The eggs are boiled and diced. You can cook this dish without eggs.

The juice is squeezed out of the lemon, and the zest is grated.

Cooking procedure:

In a container they combine boiled rice with eggs, peas, smoked cod, add zest, sprinkle with lemon juice, olive oil, mix, put in a salad bowl, sprinkle with herbs.

Instead of green peas, you can make this salad with pickles. Then the lemon is excluded from the recipe.

Advice! Smoked cod can be replaced with smoked butterfish or another one at will.

Smoked fish and rice noodle salad

This hot-smoked smoked fish salad has an original, incomparable composition of products.

Ingredients:

• rice noodles - 100 g;
• hot smoked salmon - 150 g;
• pickled ginger - 100 g;
• pickle from pickled ginger - 100 g;
• cilantro leaves - a bunch;
• olive oil - 80 g;
• lemon zest from ½ pcs.;
• sesame seeds - 2 tbsp l .;
• green feather onion.

You can leave the preparation of this salad for the winter, as ginger boosts immunity.

Food preparation:

Boil the noodles in boiling water for 3 minutes. The broth is drained, washed, dried.

Prepare a seasoning for noodles from ginger, olive oil, ginger brine, chopped zest, lemon, green onions.

Salmon is cut into large pieces.

Sesame seeds are fried in a dry frying pan until they have a roasted nut flavor. The cilantro is washed and torn apart.

Cooking procedure:

Season the noodles. Add fish, cilantro, mix, put on a dish and sprinkle with sesame seeds.

Mimosa salad with smoked fish

The classic "Mimosa" recipe is prepared with canned fish, but smoked fish tastes better than even the most expensive canned food.

Ingredients:

• lightly salted salmon - 50 g;
• hot smoked pink salmon - 200 g;
• eggs - 3 pcs.;
• potatoes - 2 tubers;
• carrots - 1 large;
• shallots - 1 onion;
• mayonnaise - 150 g;
• cream with fat content over 30% - 100 g;
• horseradish - 1 tsp;
• dill greens;
• salt tastes.

Food preparation:

Boil carrots and potatoes until cooked (without overcooking), cool, peel, cut into very small cubes. The onions are finely chopped.

Eggs are boiled for 10-12 minutes, cooled, peeled, proteins are ground on a grater, yolks - with a fork. The fish is chopped by hand.

Prepare sauce for salad dressing from mayonnaise, horseradish, cream and chopped dill. Instead of one of the layers of mayonnaise, you can use avocado crushed into gruel. He will give a unique taste to the dish.

Cooking procedure:

Form the salad in layers, coating each layer with mayonnaise in this way:

1. potatoes;
2. pink salmon;
3. shallot;
4. carrot;
5. potatoes;
6. salmon;
7. carrot;
8. yolks;
9. proteins.

Advice! You can decorate the dish with olives, red and green peppers.

Perfect for a festive table and just for dinner.

With smoked fish, potatoes, butter and cucumber

Cooking salad will not take much time and effort.

Ingredients:

• smoked herring - 300 g;
• potatoes - 400 g;
• eggs - 2 pcs.;
• sweet onion - 1 pc .;
• fresh cucumbers - 2 pcs.;
• head salad - 5 leaves;
• vegetable oil - 100 g.

You can also add canned corn to the food set if you like it. You can cook this dish without potatoes.

Food preparation:

The herring is cut into cubes. Potatoes and eggs are boiled, cooled, peeled, cut in the same way. The onion is freed from dry scales, washed, cut into thin half rings. The lettuce leaves are torn apart by hand.

Cooking procedure:

Potatoes are combined with herring, cucumbers, eggs, onions, salad. Season with oil, mix. Spread in a salad bowl with a slide, decorate with beautifully chopped cucumbers.

Photo gallery of salads with smoked fish

Smoked fish salads are distinguished by their bright taste and specific aroma. You can experiment with the combination of products, show your imagination, replacing fish in traditional recipes with smoked meats. Moreover, the calorie content of a salad with smoked fish is low and averages 120-150 kcal. Enjoy your meal!

Choosing smoked fish?

Products:

Cooking method:

MACKER BAGS
Products:

Cooking method:

Products:

For decoration
Cooking method:

Products:

For the sauce
Cooking method:




Advice

FISH SALAD GEM
Products:

Cooking method:

FISH SALAD MYSTERY
Products:

Cooking method:

SNACK SALAD
Products:

Cooking method:


Advice

Nourishing salad
Products:

Cooking method:

Products:

Cooking method:



Advice

FRESH WIND SALAD
Products:

For the sauce
Cooking method:

SALAD MALE CHARACTER
Products:

For refueling
For decoration
Cooking method:

Products:

For refueling
Cooking method:

Products:

Cooking method:

SALAD REAL COLONEL
Products:

For the sauce
For croutons
Cooking method:

FABULOUS SALAD
Products:

Cooking method:

SALAD NON-STOP
Products:

Cooking method:

SALAD MAN'S JOY
Products:

Cooking method:

MORNING SALAD
Products:

Cooking method:

Enjoy your meal!!!

Choosing smoked fish?
Pay attention to the smoking method.
Hot smoked fish is much juicier
has a soft consistency. But the term
shelf life is not high, it can be stored
only 3 days, and even then in the refrigerator.
Cold smoked fish have a shelf life
much more, but such
fish are denser and always saltier.

* When buying smoked fish, take a close look at it. A fish cooked in the smoke of sawdust shines with pleasure - its color is golden, the surface is shiny. If the fish has faded, and the color of the meat has a reddish tint, most likely, the manufacturer bathed it in a liquid of smoke. Regardless of the smoking method, do not use fish that looks too dry.

* In a salad with fish boiled or canned in its own juice, we recommend adding a little chopped smoked trout (literally 50 grams). This addition will give the fish salad a new original flavor.

SMOKED MACKER PATE WITH CHEESE
Products:
For 1 cold smoked mackerel: 150 grams of cream cheese; 50 grams of butter; 1 lemon; 1 tablespoon of horseradish; toast or lettuce for serving.
Cooking method:
1. Divide the mackerel along the ridge into 2 parts, peel and remove the skin and bones. Cut the pulp into pieces. Wash the lemon and remove the zest from half of the lemon. Squeeze the juice out of the lemon pulp.
2. Whisk the cheese, butter, lemon juice and horseradish in a blender. While whisking, add the mackerel pieces. Add lemon zest and stir. Serve on toast or lettuce.

MACKER BAGS
Products:
250 grams of hot smoked mackerel fillets; 2 potatoes; 25 grams of butter; 2 eggs; 6 tablespoons olive oil parsley; breadcrumbs; salt and pepper to taste.
Cooking method:
1. Remove the bones from the mackerel meat, crush and place in a bowl.
2. Boil the potatoes "in their uniforms", peel them, put them in the same bowl and crush them with a crush, while mixing them with the fish.
3. Season the mixture with pepper and salt, add melted butter, chopped parsley and one egg. Stir everything again and let the mixture cool slightly.
4. Then dust your palms with flour and form the beefballs. Beat a raw egg and first dip the meatballs in it, and then roll in breadcrumbs.
5. Heat the olive oil in a skillet and fry the meatballs over medium heat for 2-3 minutes each side, until lightly browned. Put the finished meatballs on the paper for a short time so that the oil will drip from them. The cooled meatballs can be wrapped in foil before serving.

FISH SALAD with CHEESE and MUSTARD
Products:
For 300 grams of hot smoked fish: 200 grams of Adyghe cheese; 1 fresh cucumber; 2-3 boiled eggs; 1 bunch of lettuce 2 tablespoons unsweetened yogurt 2 tablespoons of mayonnaise; 2 teaspoons of prepared mustard.
For decoration: round chips and pitted olives.
Cooking method:
1. Cut the fish into fillets, disassemble it into pieces by hand. Mash the Adyghe cheese with a fork. Cut the eggs into cubes, cut the cucumber into slices, tear the salad with your hands. To mix everything.
2.Mix mayonnaise with yogurt and mustard. Pour the dressing over the salad, mix, put it in a slide on a dish. Spread round chips around, olives on them.

FISH SALAD with TOMATOES and SESAME
Products:
For 300 grams of hot smoked pink salmon: 10 cherry tomatoes; 2 boiled potatoes; 2 boiled eggs; 100 grams of small pickled mushrooms; 1 onion; 100 grams of roasted sesame seeds; 1-2 tablespoons of lemon juice; ground white pepper; salt.
For the sauce: 100 grams of light mayonnaise; 1 tablespoon mustard, cooked.
Cooking method:
1. Cut the pink salmon into fillets, cut into small pieces.
2. Cut the onion into thin half rings, marinate in lemon juice for 15 minutes.
3. Cut the cherry tomatoes into halves, cut the potatoes and eggs into small wedges.
4. Carefully combine all prepared ingredients, add mushrooms, salt, pepper, season with mayonnaise mixed with mustard. Sprinkle with toasted sesame seeds on top and serve immediately.
Advice: The salad is not subject to long-term storage.

FISH SALAD GEM
Products:
For 1/2 hot smoked pink salmon: 2 avocados; 250 grams of cherry tomatoes; 1 small bunch of seedless black grapes 1 red onion; 1 pomegranate; 1 bunch of lettuce (Corn salad is better); lemon juice; 1/2 cup vegetable oil 3 teaspoons sweet Bavarian mustard 2 teaspoons of honey; 1 bunch of dill; ground black pepper; salt.
Cooking method:
1. Peel the avocado, remove the seeds, cut into small slices, sprinkle with lemon juice.
2. Peel the fish, separate the fillet from the bones, disassemble into small pieces. Cut the tomatoes and grapes into halves, cut the onion into half rings. We clean the pomegranate, take out the seeds. Tear lettuce leaves into pieces with our hands.
3.For the sauce, beat the vegetable oil with mustard and honey, add the chopped dill, salt and pepper to taste.
4. In a bowl, mix the fish with avocado, tomatoes, grapes and onions. Add pomegranate seeds and lettuce pieces. Then put it in a slide in a salad bowl or on a dish, pour over the prepared sauce.

FISH SALAD MYSTERY
Products:
For 150 grams of smoked salmon fillet: 2 nectarines; 1 mango; 1 large tomato; 100 grams of grated hard cheese; 1 bunch of dill; green lettuce leaves; mayonnaise; sour cream; salt.
Cooking method:
1. Cut the salmon, nectarines, peeled mango and tomato into cubes. Chop the dill finely.
2. Line the dish with green lettuce leaves. Place cubes of tomato, nectarines, salmon and mango on the leaves. Pour the salad with mayonnaise and sour cream, mixed in equal proportions, sprinkle with dill and finely grated cheese.

SNACK SALAD
Products:
For 1 fillet of smoked mackerel: 1 can of canned corn; 1 can of red canned beans 1 bunch of dill greens; ground black pepper; mayonnaise for dressing.
Cooking method:
1. Cut the smoked mackerel into pieces. Strain the corn and beans from the liquid.
2. Combine prepared foods, pepper, season with mayonnaise and stir. When serving, sprinkle generously with chopped dill.
Advice: This salad is good to serve in portioned dough baskets. This is both beautiful and convenient: the specific smell of smoked fish will not drown out the taste of other products.

Nourishing salad
Products:
For 1 small cold smoked mackerel: 150 grams of cheese; 100 grams of pickled honey mushrooms; 1 large onion; 2-3 eggs; chopped dill; 2 potatoes; mayonnaise for dressing; 1 tablespoon vinegar ground black pepper and salt to taste; 1 teaspoon vegetable oil.
Cooking method:
1.Grate the cheese on a coarse grater. Cut the mushrooms. Peel the onion, chop in half rings, scald with boiling water and pour vinegar. Hard-boiled eggs and chop. Cut the fish into skinless and boneless fillets and cut into small pieces. Boil the potatoes in a peel, peel, grate, salt and pepper to taste.
2. Line a deep salad bowl with cling film and grease with vegetable oil. Then put the bottom and sides of the salad bowl with cheese, in the middle put a layer of mushrooms, on them - onions, mayonnaise, eggs, fish, dill, potatoes. Lubricate the last layer with mayonnaise and leave the salad for half an hour at room temperature. Then turn over onto a flat dish and remove the film.

SALAD with mackerel and apples
Products:
For 1 smoked mackerel: 4 eggs; 2 boiled potatoes; 1-2 apples; 1 jar of green peas; 1 bunch of green onions; 1 bunch of dill; juice of 1 lemon; mayonnaise.
Cooking method:
1. Cut the mackerel into fillets, cut into small pieces.
2. Cut the eggs and potatoes into cubes. Cut the apples into cubes and pour over the lemon juice.
3. Mix the mackerel, eggs, potatoes and apples. Add green peas, finely chopped green onions and dill. Season the salad with mayonnaise.
Advice: The salad can be modified by adding diced boiled beets, carrots and a couple of fresh cucumbers instead of potatoes.

FRESH WIND SALAD
Products:
For 200 grams of smoked capelin: 300 grams of asparagus beans (can be frozen); 10 boiled quail eggs; 100 grams of hard cheese; 50 grams of olives; 1 bunch of green salad; 1 bunch of dill; salt.
For the sauce: 2.5-3 tablespoons of olive oil; juice of 1 lemon; ground black pepper; sugar; salt.
Cooking method:
1. Make the sauce. Whisk the olive oil with lemon juice. Add ground pepper, a little sugar and salt.
2. Boil the beans in salted water. Place in a colander and refrigerate.
3. Peel the wash, separate the fillet from the bones, cut into strips. Cut the eggs lengthwise into 2-4 pieces. Grate the cheese on a coarse grater. Cut the olives into rings. Tear lettuce leaves with your hands, chop the dill.
4. In a salad bowl, combine fish with beans, eggs, cheese and olives. Add greens, season with sauce.

SALAD MALE CHARACTER
Products:
For 300 grams of smoked halibut fillet: 3-4 boiled potatoes; 3 boiled eggs.
For refueling: 2-3 tablespoons of vegetable oil; 1 tablespoon of granular mustard; lemon juice; ground black pepper.
For decoration: lettuce leaves (can be purple); chopped greens.
Cooking method:
1.For dressing, beat vegetable oil with mustard, lemon juice and ground pepper.
2. Cut the fish, potatoes and eggs into small pieces. Mix everything, fill with dressing.
3. Put the finished salad on a dish lined with lettuce leaves. Decorate with chopped herbs.

SMOKED SALMON SALAD with AVOCADO
Products:
For 150 grams of smoked salmon fillet: 1 avocado; 1 onion; 1 bunch of green salad; a handful of homemade crackers; 1 tablespoon lemon juice dill greens.
For refueling: 3 tablespoons of vegetable oil; 1 tablespoon lemon juice sugar; ground black pepper; salt.
Cooking method:
1. Cut the avocado in half, remove the pit, peel, cut into cubes, lightly sprinkle with lemon juice. Cut the fish into strips, cut the onion into half rings. We tear lettuce leaves into small pieces with our hands.
2. Prepare the gas station. Beat the butter with lemon juice. Sugar, salt and pepper to taste.
3. Put lettuce leaves on the bottom of portioned plates, salmon, avocado and onion on top. Pour the dressing over the salad, sprinkle with crackers and dill. Stir before use.

FESTIVE SMOKED FISH SALAD
Products:
For 1 large smoked fish (pink salmon or salmon): 3-4 boiled eggs; 1 cup rice 4 pickles; 1-2 onions; mayonnaise; 1/2 lemon juice; greens.
Cooking method:
1.Disassemble the smoked fish, that is, take out all the bones from it, cut the fillet into cubes.
2.Wash the rice, fill it with boiling water, leave it for 5 minutes, then put it in a colander and rinse it. Then we boil the rice in salted water. This rice turns out to be perfect, not boiled.
3. Dense pickles and peeled onions are cut into small cubes.
4. We combine all prepared products, season with mayonnaise. The final accord - squeeze the juice from half a lemon, mix everything and decorate with herbs. Salad ready!

SALAD REAL COLONEL
Products:
For 150 grams of fillet of red salted or smoked fish: 1 bunch of green salad; 50 grams of hard cheese; a handful of homemade white crackers.
For the sauce: 2 tablespoons of mayonnaise; 2 tablespoons sour cream; 1 clove of garlic
For croutons: White bread; olive oil; seasonings to taste; ground black pepper; salt.
Cooking method:
1. Cut the bread into small cubes and place on a baking sheet. Season with salt, pepper, sprinkle with olive oil. Dry in the oven until golden brown.
2. Cut the fish into small pieces, tear the lettuce leaves with your hands, grate the cheese on a fine grater.
3.For the sauce, mix mayonnaise with sour cream, add garlic passed through a press.
4. Put all the ingredients in a salad bowl in layers: 1st - lettuce, 2nd - sauce, 3rd - fish, 4th - crackers, 5th cheese.

FABULOUS SALAD
Products:
For 500 grams of hot smoked fish (or baked fish): 3 boiled potatoes; 2 fresh or pickled cucumbers; 1 small red onion; 100 grams of Korean carrots; 1 bunch of Iceberg lettuce mayonnaise; ground black pepper; salt.
Cooking method:
1. At the fish, separate the fillet from the bones, chop finely. Cut potatoes, cucumbers and onions into cubes, Korean-style carrots - into small pieces.
2. Mix everything, salt, pepper, season with mayonnaise.
3. Disassemble the lettuce into leaves. Put 1 tablespoon of the prepared salad in each sheet, wrap like stuffed cabbage. Place on a plate and serve.

SALAD NON-STOP
Products:
For 200 grams of smoked salmon or trout fillets: 200 grams of peeled boiled shrimp; 200 grams of broccoli; 1 avocado; 2 boiled carrots; 1/2 lemon juice; mayonnaise; salt.
Cooking method:
1.Broccoli is disassembled into inflorescences, boil until half cooked in salted water. We cool it down.
2. Cut the fish, avocado and carrot into small cubes. Sprinkle the avocado with lemon juice.
3. Combine all ingredients, add shrimps, mix, season with mayonnaise. No need to salt!

SALAD MAN'S JOY
Products:
For 1 cold smoked fish: 1 glass of long grain rice; 4 boiled eggs; 1 onion; vinegar; 2 tablespoons sour cream; 2 tablespoons of mayonnaise; juice of 1 lemon; greens; pepper; salt.
Cooking method:
1.Wash the rice, boil in salted water until tender (until friable), put it in a colander and cool.
2. Cut the onion into half rings and fill it with hot water and vinegar for 20-30 minutes.
3. Cut the smoked fish into fillets, cut into small cubes. Finely chop the eggs.
4. Combine rice, pickled onions, smoked fish and eggs, mix. Salt and pepper to taste. Season with sour cream mixed with mayonnaise and lemon juice. Decorate with chopped herbs.

MORNING SALAD
Products:
For 400 grams of hot smoked fish: 1 grapefruit; 100 grams of cherry tomatoes; 1 bunch of green lettuce leaves; 50 grams of green onions; 2 tablespoons of vegetable oil; 4 tablespoons of wine vinegar ground black pepper; salt.
Cooking method:
1.Cut the fish into fillets, cut into slices.
2. Peel the grapefruit, remove the white films, finely chop the pulp. Cut the tomatoes into halves, tear the lettuce leaves with your hands, chop the green onions.
3. For dressing, add ground pepper and salt to vinegar, then gradually add vegetable oil and beat.
4. Combine fish with grapefruit, tomatoes and herbs. Pour over the prepared dressing, stir, put in a salad bowl.

Enjoy your meal!!!

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