Please note that this appetizer should be prepared at least 3 hours before your household or guests want to enjoy it, and preferably the day before. However, sometimes it is very convenient.

After all, there are not so many dishes that can be prepared in advance, but on the day gala dinner or lunch just take and serve.

Start cooking 3-8 hours before serving
400 g hot trout
or cold smoked 2 fresh cucumbers
1 small white onion 200 ml full fat sour cream
2 lemons
2 tbsp. l. Sahara
2 tbsp. l. white wine vinegar
1 tsp mustard seeds
2 tbsp. l. horseradish without additives a small bunch of parsley salt
4 servings

Preparation: 3-8 hours Preparation: 10 minutes
Cucumbers cut into thin circles. Cut the onion in the same circles.

Mix cucumbers and onions in a bowl, sprinkle lightly with salt and set aside for 1 hour. Then rinse with cold water and dry thoroughly with paper towels.
Mix sugar in 2 tbsp. l. hot boiled water. Pour in vinegar, add mustard seeds. Stir again, heat (do not boil!) And pour the resulting mixture of cucumbers and onions.

Cover and refrigerate for at least 2.5 hours, preferably overnight.
Chop the parsley and add to the cucumbers. Mix horseradish with sour cream. Scald lemons with boiling water and cut into large slices.

Cut the trout into large pieces or cut into slices; put on a dish. Place cucumber salad and lemons next. Separately, serve horseradish with sour cream.

Deli advice
When the season comes and the fragrant sweet red Crimean onion appears on sale (its bulbs seem to be squeezed from the poles), add it to the salad, but not marinating, but fresh. Pickle an ordinary onion, as the recipe says, but take half as much.

This recipe was taught to us by the hostess of one of the hotels in the Austrian Alps. To make the trout really blue, it is not cleaned and practically.

Please note that this appetizer must be started at least 3 hours before your household or guests want to enjoy it, as well.

4 small trout, peeled, with head and tail 1 tbsp. tablespoon vegetable oil 3 red onions, ringed 1/2 cup white wine 1.

4 gutted trout with skin (no bones, you can without a head) 2 tbsp. tablespoons flour 2 tbsp. tablespoons vegetable oil 3 tbsp. spoons of fresh root.

Any fish is a dietary product, very useful for both adults and children. Cooking methods or sauces help to make it more harmful.

The tradition of eating everything with nuts exists in one of our favorite cuisines - Georgian. This recipe, however, has nothing to do with Georgia.

Cooking method. Mix salt, sugar, dill, coriander. Spread half of the resulting mixture on top of the trout fillet and.

Cooking method. Rinse the trout under running water and pat dry with paper towels.

Remove a thick layer of peel from a lemon (remove.

Cooking method. Rinse the trout under running water, sprinkle with lemon juice, salt and pepper and leave for 10 minutes.

Cooking method. Salt the trout fillet, bread in flour, fry in hot oil on both sides until golden brown.

trout - 4-5 pcs. flour - 2 tbsp. l. ground crackers - 2 tbsp. l. vegetable oil - 6 tbsp. l. dill and parsley - 3.

trout (fillet) - 450g butter - 5 tbsp. vegetable oil - 1 tbsp. lemon juice - 2 tbsp. parsley -.

Bell pepper(red) — 2 pcs. sweet pepper (green) - 2 pcs. onion - 2 pcs. carrots - 4 pcs. green pods.

A kind of picturesque dish popular in Provence.
hearty salad- the perfect summer lunch dish that allows you to make the most of the benefits of young potatoes and asparagus in the high season of these vegetables.

600 g small new potatoes
225g asparagus, tough ends trimmed and cut into chunks
225 g cherry tomatoes, cut in half
40 g pitted black olives
2 large eggs
175 g hot smoked trout fillet, cut into slices
85 g rocket salad

Dressing with parsley
2 tbsp. l. cold pressed olive oil
1 st. l. lime juice
1 st. e. Dijon mustard
1 tbsp fresh parsley

Cooking

1. First prepare the dressing: Shake all the ingredients in a screw-top bike. Season with salt and pepper to taste. Boil the potatoes in lightly salted boiling water for 15 minutes until softened.

Remove the potatoes with a slotted spoon, leave the small ones whole, and chop the large ones. Stir in dressing and set aside.

2. Bring the water back to a boil in the pot and add the asparagus, then lower the heat and cook for 4-5 minutes until soft. Remove the asparagus with a slotted spoon, cool quickly under running cold water and pat dry. (This method allows you to quickly cool the asparagus and keep their bright green color.) Put the asparagus in the potatoes, along with the tomatoes and olives, mix.

3. Dip the eggs in the same pot of water and cook for 7 minutes. Remove, run under cold water until cold enough, peel and cut into quarters.

4. Add eggs, trout and rocket salad to potatoes, toss gently to evenly distribute dressing. Serve the salad warm or cold.

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Meat salad or Olivier salad, popular and favorite dish for any holiday table. Each hostess makes it in her own way, and there are a huge number of options for this salad. For many years, I practically forgot about this salad, switching to a completely new diet and composition of dishes, due to a significant change in climate, and as a result of my passion for new culinary ideas of one or another national cuisine, many of which are unusually well represented in Australia. Until now, our daily menu includes our favorite dishes and cooking methods from Italian, Chinese, Spanish, french cuisine. It is impossible to list the cuisines of all European and Asian peoples, dishes, products and spices from which have entered our lives forever.

Meat salad, which I always made for all holidays and birthdays, has returned to our lives in a completely unexpected way. In Riga I used doctor's sausage, boiled chicken or beef as a meat component of a salad. Smoked trout, for reasons unknown to me, turned out to be the first animal protein food that I could tolerate and introduce into my diet after 7 years of recovering the completely disturbed digestive functions of my gastrointestinal tract. After being diagnosed with celiac disease, for the first seven years, I could not tolerate any animal protein other than eggs. Delicate, tasty and easily digestible hot-smoked trout became the protein product that I began to tolerate without negative consequences, and was able to introduce into your regular diet. An option immediately came to mind. meat salad with fish instead of meat. Along with the replacement of meat with fish, I somewhat modified the composition of the rest of the ingredients, refusing to use boiled potatoes, and replacing half a serving of mayonnaise with Dijonnaise (a mixture of mayonnaise with Dijon mustard).

The use of Dijonese gives a piquant spiciness to the salad, which, with tender fish and not spicy mayonnaise, had a somewhat rustic taste. In addition, the original Dijonnaise is gluten-free, and sometimes, in the absence of gluten-free mayonnaise, I mixed it with sour cream (not the most the best option for my taste, but quite acceptable).

I make the second version of this salad with canned crabs (which, it should be noted, contain very finely dispersed pieces without much taste), or with fresh crabs, which can be ordered in season, already cooked, in fish stores. In fresh crab salad, I use pickled cucumbers along with fresh cucumbers, or just fresh cucumbers. In the latter case, the salad must be well salted, while the salad with smoked trout using pickled cucumbers does not require salt.

Ingredients:

approximate composition and quantity

  • 1 medium-sized hot smoked trout (pitted) or 300g crabmeat
  • 3-4 carrots, peeled, boiled
  • 4-5 medium-sized pickled cucumbers (or mixed with fresh cucumbers)
  • 4 hard-boiled eggs
  • jar of canned young peas
  • 1 medium onion (I like to use a mixture of white and red onions)
  • 2 large tablespoons of gluten-free mayonnaise (be careful when reading the label, many thickeners can be derived from wheat)
  • 2 large tablespoons gluten-free Dijonese
  • salt and black pepper to taste, if needed

Cooking:

  • boil carrots and eggs
  • finely chop cucumbers, carrots, eggs
  • chop very thinly and chop the onion
  • clean the flesh of the fish from the bones, divide the flesh into pieces of the desired size (not very small)
  • add green peas
  • add mayonnaise and Dijonnaise (or any other dressing)
  • mix

Sometimes I use 1-2 tablespoons of liquid from a jar of green peas if the mayonnaise is very thick. I add this liquid to mayonnaise and mix everything well with a whisk until smooth, and use this mixture for salad dressing.

Smoked trout salad with this composition of ingredients, without potatoes and with low-fat dressing, is suitable not only for the festive table, but also for regular, albeit not very frequent, use. This is a hearty, tasty, protein-rich dish. In a closed container, the salad keeps well for several days in the refrigerator. Using fresh cucumbers, during storage, the salad releases liquid, which must be taken into account when calculating the amount of mayonnaise for dressing. You can of course use the usual canned peas, but young, smaller and more delicate in taste, it seems to me more suitable in combination with smoked trout.

I love this salad more than anyone in the family, and lately I always make it for Christmas dinner. I think that the emotional factor also plays a special role for me, my special attitude towards this product, which first made a hole in the microscopic set of products that I could use in my diet, and opened up the opportunity for me to gradually introduce new foods into my diet. .

Fish we are pleased to present you step by step recipe cooking "Hot smoked trout" dish. It's really worth a try. Trout 2000 Salt to taste Red wine 1 stack. Sugar 1 tsp Olive oil 50 g. Onion 1 pc. Apple cider vinegar 1 tbsp. Lemon juice to taste Then cut the fillet as shown in the picture. Remove all bones. Smoke the fish fillet for 7-10 minutes in the smokehouse on one side. Then the same on the other side. Lay the fish on a cutting board and peel off the skin. Finely chop the onion, pour red wine over it and simmer over low heat. Then add olive oil, lemon juice and some salt. At the end, drizzle the trout with red wine and onions. Enjoy your meal!
  • 20min 300min Fish Detailed step by step description how to prepare the dish "Hot-smoked carp". Try it for sure Carp 1.5-2 Kilog. Salt 1.5-2 tbsp. A mixture of peppers 1.5 tsp. Spices for fish without salt 1.5 tsp
  • 20min 15min Fish Here is a simple recipe for cooking salad with smoked mackerel. I use hot smoked fish, because it goes surprisingly well with dairy ingredients, namely cottage cheese and cream. By the way, cream can be replaced with sour cream or yogurt. Happy cooking! Mackerel 250 g. Cottage cheese 250 g. Red onion 100 g. Cream 2 tbsp. Salt and pepper to taste Garlic 1 tooth Remove the skin from smoked mackerel. Mash the fillet with a fork. Add cottage cheese, garlic and cream passed through a press. We mix. Salt and pepper to taste. Peel the red onion and chop very finely. Add it to the salad bowl and mix. Enjoy your meal!
  • 20min 20min Fish If you have already tried all the salads, know many recipes and do not know how to surprise your guests for festive table Then this recipe is just for you. This salad can be prepared in different ways, here is one of the cooking options. lettuce 1 bunch Hot smoked salmon 100 g. Cucumber 1 pc. Eggs boiled 1-2 pcs. Capers 30 g. Red caviar 1 tbsp Yogurt 150 g. Lemon juice 30 g. Homemade croutons 30 g. Provence herbs to taste Cut lettuce leaves with a knife (preferably with a ceramic coating). Cucumbers should be cut into thin slices, lay them carefully on top of the prepared leaves. I do not cut the peel from cucumbers, but if you want, you can remove it. The next step is to prepare your homemade croutons. To do this, cut a few pieces of baguette into cubes, dry them in the oven. Cut the eggs into small pieces, break the salmon into pieces. Sprinkle the salad with capers. To dress a salad, combine yogurt, lemon juice and a few herbs. Drizzle dressing over cooked salad. Sprinkle with croutons and decorate with caviar. You can serve this dish to the table instantly. Now you are well aware of how to cook hot smoked salmon salad so that the dish is very tasty and attractive in appearance. Your guests will absolutely love this salad. Treat them and yourself to these treats.
  • 20min 40min Fish A very simple, easy-to-prepare salad, which is made from a minimum set of products. Hot smoked pink salmon and an apple, which is also used in the recipe, add piquancy and interesting taste. The dish is served on its own, but if you still want to serve with a side dish, then baked vegetables or neutral rice are better. Hot smoked pink salmon 300 g Potato 3 pcs. Apple 1 pc. Egg 3 pcs. mayonnaise to taste Salt 1 chip. 1. My potatoes, put them in a saucepan, fill with water and send to the stove. Cook until fully cooked. Boiled potatoes cool and peel, then rub on coarse grater and put it on a plate, this is the first layer, sprinkle with a little salt and grease with mayonnaise. 2. We clean pink salmon from the ridge and skin, carefully monitor so that bones do not fall and cut into small pieces, spread on potatoes with mayonnaise and add a little mayonnaise on top of the fish. 3. Wash and peel the apple, rub it on a coarse grater and put it on the fish. 4. Boil the eggs hard-boiled, peel them and chop them on a coarse grater, sprinkle on top of the apple. We spread a little mayonnaise, you can spread it or leave it in “droplets”, send it to the refrigerator for at least 30 minutes.
  • 20min 240min Fish In order to cook smoked carp, you will need several fish and a barbecue prepared for smoking with alder sawdust. Based on the cooking sequence below, you can easily handle the smoking process. The resulting product will surprise and delight both your family members and guests. Fish can be served with a side dish. The dish can be used as a snack. Carp 3 Kilo. Salt 3 tbsp 1. Start cooking with fish. Remove scales from carp. Cut off the fins and tail. The head can be removed, the fish will look good if the head is left. Gut the carcasses. Rub each carp with salt. Leave the fish to salt for two hours. 2. Prepare the grill for smoking. Lay small chips of alder down. You can prick them yourself or use the offers of the trading network. Before lighting the wood chips, sprinkle them with water. Such a precaution will help the chips not to burn, but to smolder while smoking carp. 3. Place a smoking grate on top of the wood chips. On it, carefully, at a small distance from each other, lay the fish. 4. Cover the smokehouse with a lid and place on top of the barbecue. Smoked carp is cooked for an hour and a half. It is better to turn the fish on the other side after half the time. Serve cold.
  • 20min 60min Fish I bring to your attention a recipe for hot smoked mackerel. I am sure that such fish will not leave you indifferent: they are in no way inferior to those sold in stores! So if you like that rich taste of smoked fish that only fresh-cooked fish has, then this recipe is for you! Mackerel 4 pcs. Chips 2-3 stack. Salt to taste Sugar 0.3 stack. Bay leaf 3 pcs. Peppercorns 5-6 pcs. We smoke alder chips for half an hour, and then fish without heads and giblets, as well as large bones, and keep it on coals for half an hour. From the foil we make a pallet and on top we also make the same "lid". From the rest of the ingredients we make a marinade and insist the fish for 6 hours. Then let the fish dry in the sun for another two hours, and then cool it for another hour or two in the refrigerator. Ready!
  • 20min 120min Fish A detailed step-by-step description of how the dish "Hot-smoked pink salmon" is prepared. Try it for sure Pink salmon 3-4 pcs. Salt 4 tbsp. Pepper 2 tsp
  • 20min 1140min Fish Before starting cooking, it is necessary to properly gut the pike perch, cut off the tails and remove the gills. Fish for smoking is desirable to select the same size. Then the pike perch will be smoked evenly. Salt can be put to taste, for example, I cooked lightly salted fish. Pike perch 4 pcs. Spices 1 tbsp Peeled pike perch is well rubbed with coarse salt to your taste. You can add spices, or you can do without, as you like. We leave the pike perch overnight in the refrigerator. Before smoking, we wash the pike perch in running water (you can soak it for half an hour). Let it dry for a while room temperature to get rid of moisture. We prepare the smokehouse, soak the wood chips in water. We tie the fish with twine. When the chips are moistened, drain the liquid. We spread the chips in the bowl of the smoker in an even layer. We fix a tray above them, where moisture and fat from the fish will drain. We hang pike perch on hooks, cover with a dome. We close the dome junction with heat-resistant material. It is desirable that during the smoking process the smell of pike perch is not felt. This is a sign of proper smoking. It is important to turn on the hood above the stove so that the smoke is absorbed. We smoke at maximum heat for 15 minutes. After we reduce the gas and smoke for another half an hour. Then we make the fire maximum and complete the smoking for five minutes. Turn off the fire and let the zander stand for another minute. Our delicious golden fish is ready, let's try it!
  • 20min 120min Fish I bring to your attention a completely simple, but very cool option on how to cook hot smoked crucian carp. This recipe is wonderful for a picnic, as the fish does not need to be salted first. Such an appetizing fish will definitely not leave you indifferent. In addition, crucian carp is good not only piping hot, but also on the second or third day. Carp 2 Kilo. Salt 7 tbsp. Water 800 ml. Wash the fish properly under running water. You can leave it alone to save time. To prepare the brine, combine salt and water, mix thoroughly so that the salt dissolves well. Using a syringe, inject the brine into the fish, evenly distributing. While preparing the smokehouse, the fish will dry out. Wipe it off with a paper towel if necessary. And then everything is very simple: put the fish carefully on the grill and cover the lid. It is best to simmer the crucian carp at a medium temperature so that it is well prepared. This will take about an hour and a half. At the end of the process, it is better to open the lid carefully to release excess moisture and lubricate the fish. vegetable oil. Then it will acquire an unusual color. It is better to increase the temperature for the last 15-20 minutes for a more appetizing crust.