Cold smoked trout salad recipes. Hot smoked trout salad. Salad of smoked salmon
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!