Ingredients:

• White fish fillet (sea bass, hake, etc.) - 400 g
• Onions (tastier with salad) - 1-2 pcs.
• Orange (medium) - 2 pcs.
• Rice (0.5 tbsp.) - 100 g
• Vegetable oil (olive) - 1 tbsp. l.
• Water - 1 glass.
• Oregano (or other favorite herbs)
• Spices (salt, pepper - to taste)
• Parsley (for decoration)
• Lemon (juice) - 0.5 pcs.

Preparation:

Any type of “white” fish is suitable for this recipe. The recipe advised sea ​​bass, I took hake. Remove bones and skin from fish. Cut into pieces and sprinkle with lemon juice. But after defrosting, my fish did not want to undress, so I did not cut it into pieces, but only took out the bones.

Rinse the rice in several waters until the water is completely clear.

And cook over medium heat, not forgetting to add a spoonful of oil to the water. According to the recipe, rice should be cooked alone for 10 minutes, and then pieces of fish are added to it and cooked in close company for another 10 minutes. But since I was unable to peel the fish, I cooked it separately and added fish bones to the rice for the first 10 minutes.

Boil the fish until cooked. There is no need to salt it; lemon replaces salt here. We take it out cooked fish from the pan, let it cool a little (for convenience), remove the skin and divide it into small pieces.

Peel the oranges. It is better to do this over a bowl so as not to lose the juice that is released - this is what will be our dressing. We cut it into thin slices. You can leave a few circles separately for decoration.

Peel the onion and cut into thin rings or half rings, as you like (set aside a few rings for decoration).

The preparatory stage is over. I offer two ways to serve this salad.

1. Portion serving. To do this, place orange slices on a dish in a semicircle, followed by pieces of fish next to each other. Salt and pepper the rice to taste, add oregano and arrange in a mound. Water from above orange juice, you can add a couple of drops of vegetable oil. Garnish with onion rings and a sprig of parsley on top.
2. Regular delivery. Mix all ingredients, add salt, pepper, oregano to taste. Place on a plate and garnish with orange slices, onion rings and parsley.

Ingredients:

• cod – 1 pc.
• green salad – 150 g
• sweet bell pepper- 1 PC.
• onions – 1 pc.
• tomatoes – 1 pc.
• red beans – 1 tbsp. spoon
• capers – 1 teaspoon. spoon
• pitted olives
• sunflower oil – 1 tbsp. spoon
• table vinegar - 1 tbsp. spoon
• sweet mustard – 0.5 teaspoon. spoons
• ground black pepper
• parsley
• salt

Preparation:

Boil the cod in salted water. Then cool and separate the meat from the bones. Cut it into small cubes. Hard-boil chicken eggs, remove shells and finely chop. Onion chop.

Fresh tomato and Bell pepper cut into cubes of equal size. Boil red beans in lightly salted water. Drain the water and let cool. Combine all salad ingredients. It is recommended to add capers and pitted olives to the salad.

Season the salad with table vinegar, sunflower oil, sweet mustard. Sprinkle salt and black on top ground pepper. Place on a plate lined with lettuce leaves. Garnish the salad with egg slices and fresh herbs.

Ingredients:

• 300 g boiled white fish;
• 1 small can of green peas;
• 2 medium-sized salted or pickled cucumbers;
• 3 boiled eggs;
• 1 medium apple;
• 1 onion;
• mayonnaise or sour cream - to taste;
• salt and pepper - to taste;
• 0.5 cups boiling water;
• 1 tsp. Sahara;
• 1 tsp. vinegar 70%.

Preparation:

First you need to pickle the onions. To do this, you need to cut it into half rings, put it in a bowl, pour boiling water over it, add sugar and vinegar, and mix. Leave for 30 minutes. Then drain the water.

Separate the fish from the bones and disassemble into small pieces.

Cut the eggs into cubes.

Cut the cucumbers into cubes.

Cut the apple without peel into cubes.

Combine boiled fish, eggs, peas, cucumbers, onions, apples, salt and pepper, and season the salad with sour cream or mayonnaise. Mix.

Place in a salad bowl, garnish with herbs, and cool.

Ingredients:

• 400gr. boiled fish;
• 250gr. boiled carrots;
• 100gr. onions;
• 4 large eggs;
• 150gr. hard cheese;
• 150g (2 medium) non-sour apples;
• 400ml. mayonnaise

Preparation:

I placed the salad on a plate with a diameter of 24 cm.

Place half of the grated carrots in the first layer. Grease a little with mayonnaise. Mayonnaise should not be thick.

Next we put a layer of fish. The fish should be small pieces and, of course, without bones.

Generously coat this layer with mayonnaise.

Then add a layer of the remaining carrots. To make the salad “airy”, it is better to rub this and all subsequent layers over a plate directly onto the salad.

Grate the whites of hard-boiled eggs. Lubricate with mayonnaise.

Grate the apples.

Three on fine grater cheese.

Spoon mayonnaise over it, but do not spread it.

Three yolks on a fine grater. It’s also better to grate them over a salad dish. Place in the refrigerator for at least 2 hours. The salad should be well soaked. Decorate with dill sprigs.

Ingredients:

• 500 g fresh pollock,
• 1 large onion,
• 2 tablespoons butter,
• mayonnaise, milk, salt to taste,
• 1 carrot,
• sprigs of greenery.

Preparation:

Rinse the fish thoroughly under running water, cut into small pieces, place in a pan, add milk, salt and cook for ten to fifteen minutes until cooked.

Leave the finished fish in milk until it cools completely, then remove it and separate the meat from the bones.

Place the finished meat on wide dish in an even layer. Pour mayonnaise over the meat.

Peel the onions, chop them, fry in a frying pan in butter until golden color, cool and place on a layer of mayonnaise.

Before serving, garnish the prepared salad with sprigs of herbs and slices of fresh carrots.

Ingredients:

• 100 g perch fillet,
• 3 small carrots,
• 2 eggs,
• 1/2 red bell pepper,
• 2 tbsp. spoons of mayonnaise,
• parsley,
• salt,
• ground black pepper.

Preparation:

Boil two carrots, cool, peel, cut in half, then cut into semicircles. Boil the perch fillet, then remove the bones and cut into strips. Instead of perch, you can use any other river fish. Boil the eggs, peel them, cut or grate on a coarse grater. Place perch fillet, chopped carrots, chopped eggs in a deep container. Peel one carrot, chop on a fine grater, and place in the same container. Remove the seeds from the red bell pepper, cut it in half, then cut one half into strips. To prepare one serving of salad, only half of the pepper is needed, the other can be used to decorate the finished salad. Add chopped peppers to a container with fish, carrots and eggs, season everything with mayonnaise. Mix the resulting mass thoroughly, then place in a salad bowl and garnish with a sprig of parsley. Cut half of the red bell pepper into strips or slices and place on the salad.

Boil two carrots, cool, peel, then cut into semicircles.

Boil the perch fillet, then remove the bones and cut into strips.

Boil the eggs, chop or chop on a coarse grater.

Peel one carrot, chop on a fine grater, and place in the same container.

Remove the seeds from the red bell pepper, then cut it in half and cut one half into strips.

Add chopped peppers to a container with fish, carrots and eggs, season with mayonnaise.

Ingredients:

• Fresh fish (any) - 0.5 kg.
• Eggs - 2-3 pcs.
• Potatoes - 3 pcs.
• Carrots - 1-2 pcs.
• Onion - 1 pc.
• Sweet pepper - 1 pc.
• Pickled cucumbers - 3-4 pcs.
• Peas - 1/2 can.
• Green onions - 1 bunch.
• Mayonnaise.
• Salt pepper.

Preserving vitamins and microelements

For some reason, boiled fish salad is rarely prepared, giving preference to salted, smoked or canned fish, which save time and are different. rich taste. Meanwhile, boiled fish is no worse suited for salad; in addition, it retains more vitamins and microelements than with any other processing method. This way, even the simplest boiled fish salad will turn out tasty and healthy.

Despite heat treatment, fish retains almost everything when cooked. useful material, included in its composition. Omega-3 acids can be considered especially valuable for the body, as they can prolong youth and health, strengthen blood vessels and normalize heart function.

The benefits of fish for the brain are invaluable. endocrine system, normal growth and development of the body. A salad with boiled fish will serve as an excellent source of easily digestible protein and will satisfy hunger for a long time, so it should be included in the diet of everyone who is watching their figure or experiencing increased physical activity.

Salads are prepared from any boiled fish, but always fresh and preferably sea fish, so that there are a minimum of bones. These can be salmon (salmon, trout, pink salmon), cod (cod, pollock) fish species, as well as tuna, mackerel, horse mackerel, sturgeon, etc.

Recipes for delicious salads with boiled fish can contain the most different ingredients: rice and potatoes, beans, cheese, eggs, fresh or boiled vegetables, olives, herbs and fruits. Can be used as a dressing regular mayonnaise, as well as all kinds of homemade sauces based on vegetable oils, vinegar or lemon juice, to which they must add aromatic seasonings, for example, pepper, mustard, horseradish, garlic, etc.

For the festive table, you can prepare puff or multi-component salads from boiled red fish, and for every day, simple and affordable snacks from pollock, mackerel, saury.

Among the many recipes with photos, everyone can find a salad with boiled fish to suit their taste, and even an inexperienced cook can prepare it. Such dishes will help diversify your diet and improve your health, and your loved ones will definitely demand more!

Preparation

The most popular salads with boiled fish cooked with potatoes. The latter is good because it goes well with absolutely any type of fish and is easily complemented with other vegetables. For next salad Boiled red fish is best, although you can use any other fish (except hake) if you wish.

1. The fish should be boiled until tender, then cooled, bones and skin removed, and the fillet cut into cubes. When cooking, you can add spices to taste, which will make the fish more flavorful.
2. Separately, boil the potatoes and carrots in salted water. When cool, remove the skin and cut into cubes.
3. Boil hard-boiled eggs, cool under running water, peel and chop with a fork.
4. Finely chop the onion. Boiled fish salad is best made with regular or unsweetened purple onions; these varieties harmonize well with the fishy taste.
5. Peel the bell pepper from seeds and cut into short strips.
6. Cut the pickled cucumbers into cubes.
7. Chop green onions.
8. Combine all ingredients in a deep salad bowl, add salt to taste, sprinkle with ground pepper (it’s good to add white instead of black).
9. IN ready salad add boiled potatoes with fish green pea, but there should be little of it, otherwise the dish may turn out a little dry.

Options

A salad with boiled fish and potatoes can be either very simple or festive and sophisticated. For example, you can make a salad from boiled red fish (salmon, salmon) and shrimp.

1. To do this, you need to boil a whole fish with the addition of salt and spices to taste, then clean it of bones and skin, disassemble the fillet with your hands small pieces.
2. Also boil the potatoes until tender, peel and cut into slices.
3. Cut the tomatoes in the same way and sour apples, tear the lettuce leaves with your hands.
4. Combine everything in a salad bowl, season with mayonnaise and place boiled shrimp on top, garnish with olives and dill sprigs.

This boiled fish salad can be supplemented with cucumber (fresh or pickled), and when served on festive table additionally garnish with red caviar.

Many recipes for salads with boiled fish complement aromatic spices. For example, you can make a salad of boiled fish with an egg and pickled onions, the marinade for which is prepared in a special way.

1. A couple of onions need to be finely chopped, put in a saucepan, pour boiling water, then add vinegar (2 tbsp), sugar (1 tsp) and salt to taste.
2. Add black pepper and 2-3 cloves there.
3. Place the saucepan on the fire, bring to a boil, then drain the onion in a colander and remove the cloves.
4. Boil fish and eggs, peel and chop.
5. Combine everything in a salad bowl, add chopped parsley, season with mayonnaise.

Simple and delicious salad can be made from boiled fish and cheese. To do this, finely chop any boiled fish, add chopped boiled eggs and onions, grated cheese. Season everything with mayonnaise or its mixture with sour cream, salt, mix, garnish with herbs and olives.

And for the lovers savory dishes You'll love the Korean-style boiled fish and carrot salad. To do this you need to grate boiled potatoes, put it on a plate and grease with mayonnaise. Spread the chopped fish fillet(cod), a layer on top Korean carrots, and at the very end - chopped eggs. Spread mayonnaise on top and sprinkle with grated cheese. Mayonnaise is best mixed with garlic.

Salad with boiled fish can be decorated as in the photo. Any greens, olives cut into rings, eggs cut from different vegetables figurines, as well as all kinds of seafood.

Calories: Not specified
Cooking time: Not indicated

Fish salads are not as popular as I would like. Sometimes chicken or sausage wins this battle. But it's not that simple. The fish sometimes takes revenge and then it comes out victorious. Don't discount fish; perhaps you just don't know how to cook it. Meanwhile, fish salads are a hundred times healthier than with any sausage. And the taste is in no way inferior. Boiled fish salad, the recipe with photo of which I offer, is very tasty and nutritious. It’s somewhat reminiscent of it, only instead of sausage I put fish. Try it quickly - it’s very simple and also delicious!



Required Products:
- 200-300 grams of fresh frozen hake;
- 100 grams of potatoes;
- 100 grams of pickled cucumbers;
- 100 grams of carrots;
- ½ onion;
- one egg;
- 100 grams of canned green peas;
- 180-200 grams of mayonnaise.

How to cook with photos step by step

I cut the pickled cucumbers into fairly small cubes for the salad. Since I will make the salad from boiled fish, and it does not have a bright, pronounced taste, sour products in the salad are very necessary.




I boil potatoes, carrots, and chicken eggs so that all these ingredients are ready and cooled in advance. I peel the boiled potatoes, cut off the skins and cut them into cubes.




I do the same with carrots, cut off the boiled peel, and then cut it into squares. Carrots will give the salad both a bright shade and a sweetish taste.






Chopped foods: chicken eggs, carrots, potatoes and cucumbers I put in a deep plate.




I add canned green peas, draining all the marinade from them.




I chop the fresh onion into small cubes. The salad needs a slight spiciness, which is simply not present in the fish.






I also add onions to the salad.




I boil the fish in advance. Just first I defrost it, wash it, and cook it for a short time, about 20 minutes. Then I cool the hake and separate the meat from the bones. I chop the meat a little so that there are no large pieces in the salad.




And the fish goes into the salad.




Now, as expected, I pour mayonnaise on the salad and begin to mix it.






I put the boiled fish salad on a dish using a cooking ring and give it beautiful shape, decorate with boiled carrots.




I let the salad sit in the refrigerator for literally 20 minutes, and then I boldly serve it to the table to treat everyone. Bon Appetite!

It is important to note that cooking is the most gentle heat treatment. After this culinary processing most of the vitamins and microelements are retained, and the fish is not saturated excess fats and carcinogens such as during frying or smoking.

So in boiled fish, all the most useful things are preserved, and in a salad, fish becomes an invaluable ingredient.

Among the Japanese, where fish is included in daily diet, there is a saying: “If you want to be young, beautiful, smart and always healthy, eat fish.” Of course, it will be difficult for us to eat raw fish, but I’ll boil it with pleasure. Therefore, make salads with boiled fish and live long and stock up on vitamins! There are hundreds of recipes vitamin salads from boiled fish. Here are some of them.

Boiled cod salad – “Poseidon”

Ingredients:

• cod – 750 g
• chicken egg – 5 pcs.
• onions – 2 pcs.
• olive mayonnaise
• table vinegar - 2 tbsp. spoons
• granulated sugar– 1 tea. spoon
• ground black pepper
• cloves (seasoning)
• parsley

Boil the cod (see what other cod salad you can prepare). Remove from boiling water and cool. Then disassemble: remove the skin and remove all the bones (it is very important to remove all the bones, otherwise you may damage oral cavity and gums).

Grind the meat into small pieces by hand. Hard boil chicken eggs. Cool. Then finely chop 4 eggs, leaving the fifth to decorate the salad. Chop the onion, put it in a deep plate and pour boiling water over it to soften it a little. Add to onion table vinegar, a couple of pinches of salt, granulated sugar.

You can also add some spices: ground pepper, cloves. Pour this mixture into a saucepan and bring to a boil. After boiling, drain in a colander and remove the clove stars. Combine cod, chopped eggs and pickled onions.

Refuel olive mayonnaise. Season with salt and pepper as desired. To stir thoroughly. Garnish with fresh herbs. You can use an unused egg for decoration.

Potato salad from boiled salmon – “River King”

Ingredients:

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

Boil salmon (salmon salad recipes) in lightly salted water until full readiness. Remove the skin and remove the seeds. Grind. Boil the potatoes in their skins, then peel them.

Cut tomatoes and apples into small slices. Grind the potatoes in the same way. Leaves green salad tear into several pieces by hand. Combine all ingredients. Add Provencal mayonnaise. Add salt and spices to taste.

Mix well. Place the salad mixture in a heap in a salad bowl. To decorate the salad use boiled shrimp, red caviar, sprigs of dill.

Salad with boiled fish and vegetables – “Vegetable Joy”

Ingredients:

• boiled fish (mackerel, saury, but not hake) – 270 g
• carrots – 1 pc.
• potatoes – 2 pcs.
• onion – 1 pc.
• ground white pepper
• green onion – 1 bunch
• pickled cucumbers – 1 pc.
• green peas – 5 tbsp. spoons
• chicken egg – 2 pcs.
• Provencal mayonnaise – 200 g

Boil and cut the fish. Cut into small pieces. Boil potatoes and carrots. Then boiled vegetables along with onions cut into cubes. Chop the pepper into strips.

Feathers green onions and finely chop hard-boiled eggs. Combine all the components of the future salad in a spacious salad bowl and mix, adding Provencal mayonnaise.

You can add green peas to taste, the main thing is not to overdo it, otherwise the salad will turn out dry. Mix the salad dynamically. Decorate the prepared salad with slices boiled carrots, peas and green onions.

Salad with boiled horse mackerel and mushrooms – “Taste of the Forest”

Ingredients:

• boiled fillet horse mackerel – 225 g
• long grain rice – 225 g
• olive mayonnaise – 100 g
• sweet and sour apples – 2 pcs.
• chicken eggs – 2 pcs.
• pickled porcini mushrooms – 100 g
• green salad – 70 g
• dill
• parsley cilantro

Take boiled horse mackerel fillet (you can also use other non-bony fish) and cut into small pieces. Fresh apples Peel, remove seeds, cut into small cubes. Boil the eggs hard and chop finely. Boil long grain rice.

Chop the marinated porcini mushrooms as desired. Combine all ingredients and season with mayonnaise. Place the mixture in a salad bowl carefully lined with green lettuce leaves. Garnish the salad with parsley, cilantro or dill. You can get creative and lay out a whole pattern on the surface of the salad using apple slices, chopped yolks and pieces of mushrooms.

Salad with boiled fish and red beans – “Leningrad”

Ingredients:

• cod – 1 pc.
• green salad – 150 g
• sweet bell pepper – 1 pc.
• onions – 1 pc.
• tomatoes – 1 pc.
• red beans – 1 tbsp. spoon
• capers – 1 teaspoon. spoon
• pitted olives
• sunflower oil – 1 tbsp. spoon
• table vinegar - 1 tbsp. spoon
• sweet mustard – 0.5 teaspoon. spoons
• ground black pepper
• parsley

Boil the cod in salted water. Then cool and separate the meat from the bones. Cut it into small cubes. Hard-boil chicken eggs, remove shells and finely chop. Chop the onion.

Cut fresh tomatoes and bell peppers into equal-sized cubes. Boil red beans in lightly salted water. Drain the water and let cool. Combine all salad ingredients. It is recommended to add capers and pitted olives to the salad.

Season the salad with table vinegar, sunflower oil, and sweet mustard. Sprinkle salt and ground black pepper on top. Place on a plate lined with lettuce leaves. Garnish the salad with egg slices and fresh herbs.

Boiled pollock salad with horseradish – “Udmurt”

Ingredients:

• pollock – 2 pcs.
• potatoes -5 pcs.
• pickled cucumbers – 3 pcs.
• grated horseradish - 3 tbsp. spoons
• olive mayonnaise
• table vinegar - 1 tbsp. spoon
• dill
• parsley

Boil the pollock, cut it, removing all the bones and skin. Then cut into cubes. Boiled potatoes will similarly grind.

Peel and cut pickled cucumbers thin slices. Combine all ingredients, add mayonnaise and horseradish. Season with salt and vinegar. Mix. Garnish with slices of pickled cucumbers and sprigs of dill.

Salad of boiled cod and rice – “Pantikapaeus”

Ingredients:

• fresh cod fillet – 200 g
• rice – 0.5 cups
• butter – 1 tbsp. spoon
• olive mayonnaise – 2 tbsp. spoons
• Bay leaf
• parsley
• ground black pepper

Boil the fillet with salt and various spices, cool and cut into cubes. Boil the rice in salted water as well. Combine all ingredients. Season with mayonnaise and butter. Mix. Place in a salad bowl and garnish with fresh parsley.

Today we will tell you how to make a salad from boiled fish. This dish will perfectly diversify your table and will certainly please all your guests. delicate taste and fishy aroma.

Classic recipe for fish salad from boiled fish

• boiled white fish– 310 g;
• green canned peas– 225 g;
• pickled cucumber – 55 g;
• boiled chicken egg – 3 pcs.;
• onion – 45 g;
• sweet apple – 1 pc.;
• water – 105 ml;
• sugar – 5 g;
• balsamic vinegar – 1 teaspoon;
• fresh herbs - for decoration;
• spices;
• mayonnaise - for dressing.

We peel the onion, chop it into thin rings and put it in a bowl. Then pour boiling water, throw in granulated sugar and pour in vinegar. Mix the contents and marinate the onion for 30 minutes, and then drain the liquid. Separate the fish from the bones and disassemble the meat into small pieces. Peel the eggs and chop them into cubes. Grind the pickled cucumbers and apple in the same way. Now we combine all the prepared products in a bowl, add green peas, season with spices, season with mayonnaise and stir. Decorate the finished salad with herbs and cool before serving.

Boiled fish salad recipe

• fish – 205 g;
• fresh cucumber – 35 g;
• green onions – 415 g;
• potatoes – 75 g;
• green salad leaves – 20 g;
• egg (boiled) – 1 pc.;
• refined oil – 25 ml;
• fish broth – 55 ml;
• mayonnaise – 25 ml;
• radishes – 2 pcs.;
• spices.

We clean the fish, cut it, remove all the bones and put the meat in a pan. Pour in broth, salt and boil. We cook the potatoes separately “in their jackets”, peel them and cut them into slices. Peel the cucumber and chop into slices. Salad leaves and onion feathers, wash, shake and finely chop with a knife. Grind the cooled fish and mix with all the ingredients. Season with mayonnaise, mix and decorate the finished salad with boiled fish and potatoes with slices of radish and boiled egg.

Boiled fish salad with rice

• salmon – 215 g;
• boiled carrots – 95 g;
• boiled egg – 4 pcs.;
• rice – 55 g;
• salad onion – 1 pc.;
• mayonnaise.

We clean and chop the boiled carrots on a fine grater. Remove the shells from the eggs, cut them in half and grind the yolks and whites separately. Chop the salad onions with a knife. Boil the salmon, cool and remove the bones. Then place the meat in a bowl and mash thoroughly with a fork. Now lay out the salad in layers: boiled rice, fish mass, onions, carrots, egg white and grated yolk. We cover all layers a small amount mayonnaise and serve the salad with boiled red fish to the table.