Warm seafood salad. Seafood salad: recipes with photos

A variety of seafood salads are worth paying attention to for anyone who watches their menu and tries to eat healthy. Such snacks with the addition of vegetables and herbs are filling, but low in calories. For the holiday table, it is better to choose more complex, compound options, for example, puff salad with caviar or the beloved Caesar with the addition of shrimp.

Ingredients:

20 g grated Parmesan;
1 pod of sweet pepper;
100 g each of mussels, shrimp, squid and small octopus;
150 g cherry;
olive oil;
salt;
1 clove of garlic;
1 tbsp. l. lime/lemon juice;
fresh basil;
50 g asparagus (fresh);
pepper mixture.

Preparation:

Rinse the shrimp and squid, rinse with hot water and peel. After that, chop and grill. You can use a grill pan with a little olive oil.
Blanch small octopuses and mussels for 1 – 1.5 minutes.
Cut the pepper into strips and grill it as well. Along with it, lightly fry the coarsely chopped tomatoes.
Place asparagus in boiling water for 3 minutes.
To make the dressing, combine the remaining oil, lime/lemon juice, garlic paste, chopped basil and Parmesan.
Mix all prepared ingredients. Salt and pepper.

Pour dressing over the appetizer and serve the warm seafood salad to the table immediately, before it has time to cool.

With the addition of Chinese cabbage

Ingredients:

100 g of Beijing;
2 pre-boiled chicken eggs;
1 fresh cucumber;
3 tbsp. l. medium fat sour cream;
150 g marinated sea cocktail;
salt and ground black pepper as desired.

Preparation:

Finely chop the Pekinka, knead it with your hands and pour it into a salad bowl.
Drain marinade from seafood. If necessary, cut them and add them to the Chinese cabbage.
Add slices of fresh cucumber and coarsely chopped eggs there.
The resulting salad with the addition of Chinese cabbage is best seasoned with sour cream, supplemented with salt and ground pepper as desired.

The dairy product can be light or fat to taste.

Appetizer with arugula

Ingredients:

30 g peeled pine nuts;
5 g Dijon mustard;
150 g arugula;
150 g cherry tomatoes;
250 g large fresh tiger shrimp;
1 garlic clove;
1 tbsp. l. balsamic vinegar;
half a lime;
1 tsp. bee honey;
2 slices of ripe orange;
6 dessert spoons of olive oil;
40 g finely grated Parmesan.

Preparation:

Immediately wash and dry the arugula. If desired, tear coarsely with your hands. Pour into a large bowl.
Add cherry halves and all the Parmesan to the greens.
Peel the shrimp using scissors. Remove gullets, shells, tails and heads. Pour the remaining pulp with a mixture of olive oil (2 tablespoons) and mashed garlic. Leave for a quarter of an hour.
For the sauce, combine honey, juice from lime and orange slices, salt, mustard, pepper and half of the remaining oil. If the bee product is candied, it must be melted in a water bath.
Fry the marinated shrimp in the remaining oil and add them to the tomatoes and herbs.
Sprinkle pine nuts and Parmesan on top. Add the salad sauce and mix well.

Drizzle balsamic over the arugula salad and immediately take a sample.

Avocado and seafood salad

Ingredients:

2 pcs. large ripe avocados;
400 g boiled peeled small shrimp;
3 tbsp. l. Tartar sauce;
3 – 4 green onions;
1 tbsp. l. lime juice;
pepper and salt.

Preparation:

Cut each avocado into 2 equal parts, remove the pit and remove all the pulp using a spoon.
Cut the extracted part of the fruit into small pieces (approximately the size of shrimp).
Combine avocado with seafood, salt and pepper.
Add Tartar, chopped onion and lime juice to the appetizer. Mix the ingredients.

Place the salad with avocado and seafood into the “boats” obtained in the first step. Decorate to your own taste.

Classic Caesar with shrimp

Ingredients:

6 handfuls of any lettuce (it is best to take Iceberg or Romaine);
2/3 cup grated Parmesan;
12 king prawns;
8 – 9 pcs. cherry;
fresh ciabatta;
dry garlic;
5 – 6 tbsp. l. classic Caesar dressing;
vegetable oil and salt.

Preparation:

Cut the ciabatta into large long croutons, sprinkle with dry garlic, salt and pour over vegetable oil. Place on a baking sheet and bake until golden brown.
Fry the peeled shrimp on both sides in hot oil and also sprinkle them with dry garlic.
Tear lettuce leaves and place on a plate. Drizzle with some of the dressing and sprinkle with a little cheese.
Add tomato slices and cooled shrimp.
Sprinkle in the rest of the Parmesan and pour in the remaining dressing.

Decorate the appetizer with croutons and serve immediately.

In the absence of ciabatta, you can use homemade croutons from any bread or buy a small pack of ready-made ones in the store.

With seaweed and crab sticks

Ingredients:

250 g pickled seaweed;
2 pinches of granulated sugar;
3 dessert spoons classic soy sauce
250 g chilled crab sticks;
vegetable oil;
½ onion.

Preparation:

Cut the onion into half rings, scald with boiling water and squeeze out after a couple of minutes. This will relieve the vegetable of bitterness.
Mix the prepared onion with seaweed.
Add small pieces of crab sticks to the salad base and add sugar.
Mix the ingredients, season them with a mixture of soy sauce and vegetable oil (1 tbsp.).

Cool the snack and take a sample.

Seafood cocktail salad

Ingredients:

250 g sea cocktail in oil;
5 pre-boiled eggs;
1 can of canned corn;
100 g finely grated hard cheese;
2 fresh cucumbers;
1 onion;
fresh herbs and salt;
classic mayonnaise.

Preparation:

Pour the onion cubes into a mug and pour boiling water over them. Squeeze them out and place them in a salad bowl.
Using a vegetable slicer, chop half of one cucumber into thin long slices. Cut the remaining parts into cubes. Also chop the boiled eggs.
Place the seafood cocktail in a colander and remove excess oil. Chop seafood. Leave a few whole.
Mix the products, add corn without marinade and cheese.
Season the appetizer with mayonnaise and salt.

Garnish the seafood cocktail salad with herbs, remaining cucumber slices (rolled) and whole shrimp or baby octopus.

Lenten appetizer with squid

Ingredients:

5 – 6 boiled potatoes;
2 squid carcasses;
1 can of green peas (canned);
2 fresh cucumbers;
1 onion;
lean mayonnaise and salt;
2 boiled carrots.

Preparation:

Place the prepared seafood carcasses in boiling water. Cook for 3 – 4 minutes. Cool and cut into cubes. If the squid accidentally gets overcooked, do not remove it from the water, but continue to cook for another 40 minutes. After this time, the meat will become soft again.
Also chop boiled root vegetables and raw onions.
Mix the products, add salt and season with lean mayonnaise.

The resulting salad will be a lean version of everyone’s favorite Olivier.

With pear and shrimp

Ingredients:

12 – 14 pcs. king prawns;
1 grapefruit;
1 tsp. honey;
2 ripe sweet pears;
1 lime;
1 tbsp. l. olive oil;
fine salt;
dill;
1 tbsp. l. cashew nuts;
allspice ground pepper.

Preparation:

Fry the peeled shrimp on each side in a frying pan with hot oil. It will be enough to cook them for 4 – 5 minutes.
Wash and dry the pears. Cut them into thin slices together with the skin.
Peel the grapefruit and divide into slices. Carefully remove the thick film from each.
Squeeze the juice out of the lime. Add honey, olive oil, salt and allspice to it. Blend the sauce with a blender at high speed.
Place cooled seafood on a plate in a heap. Place pieces of pear and grapefruit nearby.

Drizzle dressing over the appetizer. Garnish with dill and cashews.

Original eel and crayfish salad

Ingredients:

200 g boiled crayfish meat;
250 – 350 g smoked eel;
2 fresh firm cucumbers;
4 – 5 small boiled eggs;
1 tbsp. classic mayonnaise;
3 boiled potatoes;
dill and salt.

It is best to boil crayfish along with dill and sweet and sour apples cut in half.

Preparation:

Cut the smoked eel into diamonds or cubes.
Cool the potatoes, peel and chop finely. Also chop eggs and fresh cucumbers.
Mix all ingredients. Add boiled crayfish meat and chopped dill to them.

Salt the salad and season with classic mayonnaise. Instead of the latter, you can use any other favorite sauce.

"Sea Pearl" for the holiday

Ingredients:

2 thin pita breads;
½ kilo crab sticks;
100 g boiled rice;
100 g chopped cheese;
5 boiled eggs;
150 g canned corn grains;
a bunch of lettuce leaves;
salt, French herbs, mayonnaise.

Preparation:

Cut the pita bread into squares and place in muffin tins. Dry them in the oven until they turn into original deep tartlets.
Grind the crab sticks in a blender. Add boiled egg cubes and corn. Stir cooled rice into salad.
Season the mixture with mayonnaise, salt and French herbs. Mix the salad and form large, even balls out of it.
Place half a lettuce leaf into each cooled lavash tartlet, and place a ball formed from the appetizer on top.

Sprinkle the entire structure with grated cheese and send the “baskets” to cool.

Light snack with vegetables

Ingredients:

350 g sea cocktail;
1 pod of sweet yellow pepper;
1/3 purple onion;
40 g butter;
a bunch of fresh parsley;
olive oil;
salt;
2 tomatoes;
2 tsp. lime juice.

Preparation:

Fry the seafood cocktail in heated butter. It is enough to cook it for 3 – 3.5 minutes. If you leave the seafood cocktail on the stove, its components will become hard. There is no need to cover seafood with a lid during frying.
Cut the onion into arbitrary pieces and pour boiling water over it.
Cut the remaining vegetables into long, wide strips.
Finely chop the parsley.
Mix the products in a common bowl.

Season the treat with a mixture of lime juice, oil and salt.

Sea salad with squid and shrimp

Ingredients:

2 squid carcasses;
250 g small boiled-frozen shrimp;
2 pre-boiled eggs;
3 potatoes;
150 g red caviar;
classic mayonnaise and salt.

Preparation:

Boil the potatoes in their skins until soft. Peel and chop into very small cubes.
Pour boiling water over the shrimp for 3 minutes and place in a colander. If desired, they can be cut.
Divide the eggs into components. Chop the whites into cubes and crumble the yolks with your hands.
Boil squid without films in salted water. Cut the cooled seafood into long strips.
Lay out the appetizer in layers: potatoes with mayonnaise and salt, squid with the same sauce, shrimp, whites with salted mayonnaise and, finally, yolks.

All that remains is to decorate the appetizer with red caviar. If desired, you can repeat all layers several times.

Simple version with mussels

Ingredients:

6 sheets of fresh lettuce;
1 can of mussels in oil;
salt and ground black pepper;
150 g grated semi-hard cheese.

Preparation:

Wash the lettuce leaves, shake off excess moisture and chop them with a sharp knife in any order or simply tear them with your hands.

Ingredients:

100 g small shrimp;
100 g lightly salted salmon;
2 boiled chicken eggs;
50 g grated cheese;
1 tbsp. l. classic mayonnaise and salt.

Preparation:

Pour grated eggs into serving bowls in the first layers and brush them with salted mayonnaise.
Spread cheese and diced red fish on top.
Boil the shrimp until tender and chop. Pour them onto the salmon and coat with mayonnaise.

Garnish the appetizer with fresh herbs.

A variety of seafood is suitable for the salad. You can add shrimp, squid, crab sticks or assorted “sea reptiles” to it. To speed up the process of preparing the snack, you should immediately choose marinated or boiled ingredients. However, seafood cooks quickly, so you can take it simply chilled.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

A salad with a seafood cocktail, which is famous for its health benefits and low calorie content, is very popular among many housewives. By using seafood, the most amazing dishes are created that amaze everyone with their excellent taste. Seafood includes not only fish, but also shellfish, squid, shrimp, and crab sticks.

How to make sea cocktail salad

To properly prepare seafood salad, you need to choose those components that will play the main role in the dish. It is best to prepare a seafood cocktail salad from fresh ingredients, which are selected as follows:

squid – should smell like the sea, the fresh carcass is grayish-white in color, if there is pink-red meat, you should refrain from purchasing;
mussels - their valves are tightly closed, if they are open - the freshness is not the best;
oysters - their shell should be closed, and if open, it closes when tapped;
cuttlefish - smell of fish, have a pink carcass color with a purple-brown tint;
shrimp - has a tail curled into a ring and a uniform pink color.

From frozen seafood

Not everyone can afford to use fresh ingredients with delivery in their dishes, so it’s useful to know how to prepare a frozen seafood cocktail salad. The same ingredients can be used here, plus crab sticks are added. Here are the secrets to choosing ingredients to make the perfect seafood salad:

Properly frozen octopuses and squid have an even color, a thin ice crust, it is better to buy them without signs of thawing and strange spots; after thawing in salt water, the film and skin should be removed from them so that the meat does not become rubbery;
It is better to choose crab sticks that are not too bright in color, without signs of defrosting;
if you freeze cuttlefish, its ink will curdle; it can be easily restored with boiling water;
Boiled-frozen shrimp are pink in color and are ready to eat after defrosting, but freshly frozen specimens are gray in color, frozen immediately after catching, and will have to be boiled in salted water.

From pickled

A salad with marinated seafood can turn out very tasty if you choose the ingredients for it responsibly. Only freshly rolled jars with a cocktail of octopus, squid, mussels, shrimp, and other seafood in vinegar are suitable. You can pickle them yourself, but it is better to buy a ready-made product so as not to waste time on processing. An opened jar can be immediately added to a holiday salad.

From canned

To prepare a salad from canned seafood, you should know what they include. These are all kinds of sprats, fish in sauce, cod liver, tuna, squid, octopus, shrimp, mussels. All of them can be sold separately or combined into one cocktail. Their great advantage is that they are completely ready for consumption without heat treatment. They are added to salads and combined with other ingredients.

Seafood salad - recipe with photo

Having selected the ingredients, you can study recipes for sea salads, of which there are many online, offering step-by-step instructions with photos and video tutorials. You can prepare a seafood salad cold, warm, or combine different types of seafood. Salads without mayonnaise, but with original dressing, turn out delicious. A light refreshing taste is considered to be a combination of seafood with fresh vegetables, mushrooms, and fruits.

With sea cocktail

The easiest to prepare is considered to be a seafood cocktail salad, which uses as the main component a mixture of any seafood, sold immediately in ready-made packages. You just need to defrost them, season them with vegetables to taste, so that you get a beautiful dish that pleases the eye in the photo and the stomach. Even gourmets will appreciate its extraordinary taste.

Ingredients:

egg – 3 pcs.;
tomato – 2 pcs.;
red onion – 1 pc.;
sea cocktail - 1 package;
wheat crackers – 100 g;
natural yogurt – ½ cup;
Dijon mustard - 1.5 teaspoons.

Cooking method:

Thaw the seafood slightly, place it in a frying pan to evaporate the moisture, add oil, season with salt and pepper, fry for 2 minutes, stirring continuously.
Boil the eggs hard-boiled, cut into cubes, tomatoes into slices, chop the onion.
Mix all ingredients, season with mustard sauce, yogurt, salt and pepper.
Serve with croutons.
You can add any hard cheese to the appetizer for piquancy.

Read more delicious recipes with step-by-step photos and video tutorials.

Warm

A warm seafood salad that is served hot without allowing it to cool turns out to be spectacular. In this form, the taste of all the added components is better felt. The dish looks appetizing, exudes a subtle aroma of the sea, and becomes extremely healthy and tasty. The dressing can easily be replaced with any other store-bought sauce or homemade sauce.

Ingredients:

squid – 100 g;
cherry tomatoes – 120 g;
olive oil – 2 tablespoons;
garlic - clove;
fresh shrimp – 75 g;
pesto sauce with basil – 2 tbsp. l.;
fennel – 20 g;
mixture of green beans and asparagus – 60 g;
sweet pepper – 1 pc.;
lemon juice – 2 tbsp. l.;
small octopuses – 50 g;
mussels – 4 pcs.

Cooking method:

Grill shrimp and squid, cut into pieces. Send fried peppers there, peeled and seeds removed.
Boil the mussels and octopus for 1 minute, remove the shells. Boil the greens for 3 minutes.
Cut the vegetables into strips and mix with seafood.
Season the salad with a mixture of olive oil, lemon juice, pesto, crushed garlic, pepper, and salt.

From squid and shrimp

A squid and shrimp salad prepared according to a simple recipe is considered tender and piquant. Its taste becomes even more attractive if you flavor it with pickles and green onions. Mayonnaise is used as a dressing, but it can be easily replaced with homemade or a dressing based on olive oil and spices so that the dish is not so high in calories.

Ingredients:

squid – half a kilo;
egg – 6 pcs.;
green onions - 7 feathers;
mayonnaise - a bag;
cheese – 100 g;
large shrimps – 6 pcs.;
lightly salted cucumber – 1 pc.;
olive oil – 1.5 tbsp. l.

Cooking method:

Hard boil the eggs. Boil a liter of water with a little salt, boil shrimp and squid for 2.5 minutes.
Cut the squid into strips, coarsely grate the eggs and cheese, chop the green onions and cucumber.
Mix all ingredients, season with olive oil and mayonnaise.
Garnish with shrimp, cucumber slices and onion feathers.

Squid without mayonnaise

Seafood salads without mayonnaise are especially tasty, because it drowns out all the subtle, delicate aroma of seafood. It is better to season snacks with a mixture of olive oil and spices, white wine or balsamic vinegar, sour cream with seasonings, natural yogurt without impurities, but flavored with spices. This will result in an amazing taste, subtly playing with shades.

Ingredients:

squid – 100 g;
canned seaweed - a jar;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil – 100 ml;
vinegar – 1 tsp.

Cooking method:

Boil squid in salted water for no more than 3 minutes, cut into strips.
Cut the carrots into cubes, chop the onion, mix with seaweed and squid.
Season the salad with oil and vinegar and leave in the cold for ½ day.
Serve with parsley.

With salmon and shrimp

Fish and seafood salads are considered spectacular in appearance and taste. Prepared in layers, they look beautiful in photos and in real life, and have a subtle aroma and harmony of taste. A dish with the addition of eggs and potatoes will become satisfying, and if you want to get a light salad, then the ingredients are replaced with fresh vegetables, mayonnaise with yogurt, and avocado is taken instead of cheese. The recipe will tell you how to prepare the dish.

Ingredients:

smoked salmon – 0.3 kg;
shrimp – 0.4 kg;
egg – 4 pcs.;
potatoes – 4 pcs.;
onions – 2 pcs.;
hard cheese – 0.2 kg;
fresh cucumber – 3 pcs.;
olives – ½ can;
walnuts or pine nuts – 50 g;
mayonnaise - package;
parsley - a bunch.

Cooking method:

Boil potatoes in their skins, grate. Place on a dish, brush with mayonnaise, sprinkle with salt and pepper.
Next layers: fish slices, grated boiled eggs, dressing mesh.
Next are cucumber cubes, mayonnaise mesh, onion half rings fried with shrimp, grated cheese.
The top layer is filled with mayonnaise and decorated with nuts, chopped parsley, and halves of olives.

From shrimp and crab sticks

The salad with crab sticks and sea cocktail has a pleasant taste, which can be varied with alternative ingredients. Seafood goes well with canned vegetables, fresh herbs, and boiled eggs. You can season with mayonnaise or any other sauce prepared according to the requests of your guests or family members.

Ingredients:

shrimp – 0.4 kg;
crab sticks – 220 g;
egg – 4 pcs.;
canned corn - can;
green onions - a bunch;
mayonnaise – ½ packet.

Cooking method:

Pour boiling water over the shrimp to defrost, and hard-boil the eggs.
Chop the onion into rings, add salt and mash until the juice releases.
Finely grate the eggs, peel the shrimp, cut or leave whole, cut the sticks into cubes.
Drain the juice from the corn, mix all the ingredients, season with mayonnaise.

With cucumber

A salad with shrimp and fresh cucumber has a light refreshing taste, which combine perfectly with each other. To enhance the tenderness of the taste, boiled eggs are added to the dish, and fresh dill is added to add spiciness and piquancy. You can season it with mayonnaise as the lightest sauce, or mix natural yogurt with dry spices, seasonings, pepper, and salt.

Ingredients:

shrimp – 0.45 kg;
fresh cucumber – 150 g;
egg – 3 pcs.;
dill - a bunch;
mayonnaise – 3.5 tbsp. l.

Cooking method:

Boil the shrimp for a minute in salted water, cool, and remove the shell. To enhance the taste, you can add dill, bay leaf, and peppercorns to the broth.
Cut the cucumbers into strips, chop the boiled eggs, chop the dill.
Mix all ingredients, season with salt, pepper and mayonnaise.

With vegetables

Vegetable salads with seafood look very beautiful when they combine bright colored ingredients that are pleasing to the eye. Depending on preferences, lettuce leaves in the recipe are replaced with arugula or spinach, olives with olives stuffed with lemon or tuna, and smoked pink salmon with lightly salted salmon. The result is a brightly flavored, juicy dish that has a light Mediterranean character.

Ingredients:

salad leaves - a bunch;
shrimp – 0.2 kg;
lightly salted pink salmon – 100 g;
bell pepper – 1 pc.;
tomato – 2 pcs.;
olives – 1/3 jar;
olive oil – 3.5 tbsp. l.;
lemon – ½ piece;
dill - a small bunch.

Cooking method:

Tear the salad into medium-sized pieces with your hands, cut the tomatoes and peppers into cubes, and place on the leaves.
Roll thin slices of pink salmon into roses, cut olives into rings, and place in a dish along with shrimp and fish.
Season the salad with a mixture of olive oil, lemon juice, chopped dill, season with black pepper and sea salt.

With shrimps and mussels

A salad of mussels and shrimp will turn out delicious if you choose the ingredients and dressing responsibly. It is better to make it from fresh ingredients, large-sized live mussels. The secret to preparing the dish lies in the dressing, consisting of white wine, olive oil, and spices. If desired, you can diversify the salad by adding cereals, vegetables, cheese, squid or hot seasonings.

Ingredients:

shrimp – 0.4 kg;
mussels – 0.4 kg;
red onion – 1 pc.;
dry white wine – glass;
cucumber – 2 pcs.;
egg – 4 pcs.;
lemon – ½ piece;
lettuce leaves – 200 g;
mayonnaise – 100 g;
greens – 10 g.

Cooking method:

Pour wine into a frying pan, season with spices, boil, add seafood, simmer for 3 minutes.
Chop the onion, cut the cucumbers into strips, boil and grate the eggs.
Place all the ingredients on lettuce leaves, pour over mayonnaise, garnish with lemon and chopped herbs.

With avocado

A sea cocktail salad with avocado is considered very healthy, because together they form a vitamin composition. Avocado is rich in fatty acids necessary for the human body. It does not have a pronounced taste, so it easily absorbs all the added spices, seasonings and components, adapting to the taste of the dish, giving it a slight oiliness.

Ingredients:

assorted seafood – 300 g;
avocado – 1 pc.;
egg – 1 pc.;
cucumber – 3 pcs.;
cheese – 150 g;
garlic - clove;
spices for fish - a bag;
lemon juice – 2 tbsp. l.;
olive oil – 2 tbsp. l.;
mayonnaise – 2 tbsp. l.;
soy sauce – 1 tsp;
greens - a bunch.

Cooking method:

Defrost seafood, fry over high heat in a grill pan with olive oil, add chopped garlic, spices, soy sauce, and simmer for 5 minutes.
Peel the avocado and cut the pulp into cubes.
Cut the cucumbers into cubes, boil the eggs, chop, grate the cheese.
Mix all the ingredients in a salad bowl, season with a mixture of mayonnaise, lemon juice, and soy sauce.
Decorate with greens.

Delicious seafood salads - cooking secrets

Simple and affordable preparation of seafood salad will be even faster if you apply the following secrets:

shrimp shells will serve as an excellent component for the sauce - they need to be crushed, sifted, mixed with spices and cream;
It is good to cook seafood in wine, a decoction of herbs, a mixture of milk, salt water, and peeled lemon;
Pineapple, funchose, caviar, Chinese cabbage, rice go well with classic seafood.

Find out even more recipes and dishes about squid, octopus, shrimp and other seafood.

Video

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Mediterranean cuisine is famous for its recipes with all sorts of seafood that is unusual for us. And if squid and shellfish have already taken root on your table, it’s time to try something more exotic. Believe me, octopus is also very tasty!

Warm salad with squid

Ingredients:

squid – 500 g;
sweet red onion – 1 pc.;
dry white wine – 50 g;
garlic – 1 clove;
lemon juice – 1 tbsp. spoon;
lemon – 1/2 pcs.;
olive oil - for frying;
parsley – 1 bunch;
salt, ground black pepper - to taste.

Preparation

We wash the squids well, remove the films and cut into rings. In a preheated frying pan, fry the onion half rings until they begin to change color. Add squid. Simmer, stirring, for 5 minutes. Pour in the wine, add the garlic and cover with a lid. Simmer the squids with the garlic passed through a press for another 5-10 minutes until they become soft. Place on plates, and add a little oil, lemon juice to the frying pan, add sliced lemon and parsley. Salt, pepper, mix and pour this sauce over the squid rings.

Warm salad with mussels

Ingredients:

large mussels (unpeeled) – 1 kg;
butter – 100 g;
parmesan – 50 g;
salad mix – 1 package;
basil – 1 bunch;
garlic – 3 cloves;
breadcrumbs – 50 g;
lemon - for decoration.

For the sauce:

egg yolks – 2 pcs.;
smoked anchovies – 6 pcs.;
garlic – 1 clove;
olive oil – 3 tbsp. spoons;
Dijon mustard – 1 teaspoon;
lemon juice – 1 tbsp. spoon;
salt - to taste.

Preparation

We wash the mussels, separating them from the shells, then hide them back in the “houses” and lay out the shells on a baking sheet. Mix chopped basil and finely grated garlic with softened butter. Distribute the resulting mass into each sink, sprinkle with breadcrumbs mixed with grated Parmesan, and place in an oven preheated to 180 degrees for 10-15 minutes until browned.

For the sauce, mix the yolks with mustard and a clove of garlic, passed through a press. Add finely chopped anchovies and lemon juice. Beat in a blender until smooth. When the yolks turn white, literally add olive oil drop by drop.

Place washed and dried lettuce leaves on plates, pour sauce over them, and place mussels on top. We decorate with lemon slices, since you should definitely eat the seafood delicacy by sprinkling it with juice.

How to prepare a warm salad with octopus?

Those who have been to Italy could not miss this salad with fresh octopus and new potatoes.

Ingredients:

octopus – 1 kg;
young potatoes – 6 pcs.;
cherry tomatoes – 16 pcs.;
arugula salad – 1 package;
celery (stem) – 3 pcs.;
olive oil – 1 tbsp. spoon;
rosemary – 1 sprig;
thyme – 1 sprig.

For the broth:

celery (stem) – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
wine vinegar - 1 tbsp. spoon;
bay leaf – 3 pcs.;
allspice peas – 6 pcs.;
sea salt – 1 teaspoon.

For refueling:

garlic – 1 clove;
parsley – 1 bunch;
olive oil – 4 tbsp. spoons;
lemon – 1/2 pcs.;
freshly ground black pepper - to taste;
sea salt - to taste.

Preparation

We wash the octopus well with running water, especially the ink sac and tentacles. Throw chopped vegetables, peppercorns and bay leaves into boiling salted water, pour in vinegar. Dip the octopus into this broth, cover with a lid and cook over low heat for about an hour, until soft (check with a fork).

Cover the baking sheet with parchment, add a little olive oil and lay out the washed potatoes, cut into large circles. Salt, pepper, sprinkle with thyme and rosemary leaves. Bake in the oven for 20 minutes over medium heat. Place the finished potatoes on plates in a circle, with arugula in the center and sliced octopus with vegetables on top. We pour the dressing over everything. For it, chop the garlic and parsley, add juice and butter, salt and pepper. As a result, you will get an incredibly tasty and very unusual seafood salad.

Exquisite warm seafood salad and vegetables - a true masterpiece of French cuisine. The salad is truly considered a real delicacy and can only be found in quite expensive restaurants. However, preparing the salad yourself, at home, will not be difficult.

Ingredients (for 2 servings):

sea cocktail - 600 gr.
tomato - 2 pcs.
cucumber - 2 pcs.
lettuce leaves
a few leaves of fresh basil; black olives, large; lemon slices - for serving

for the sauce:

2 tbsp. soy sauce
50 ml olive oil
1 clove of garlic
salt - to taste
juice of 1/2 lemon (about 2 tbsp juice)
ground black pepper - to taste

Preparation:

Wash vegetables and herbs thoroughly. Cut the tomatoes into slices, the cucumber into oblong pieces, 1 cm thick. Add a little salt and pepper. Stir.
Prepare the sauce. Peel the garlic and chop. Transfer the garlic to olive oil, add soy sauce, lemon juice, pepper and just a little salt. Whisk the sauce with a fork or whisk. Attention! Taste the sauce before adding salt! The main thing is not to oversalt.
Place the seafood cocktail on a hot frying pan and simmer until cooked.
Place vegetables and herbs on portioned plates, and seafood on top. Drizzle with lemon soy sauce. Serve immediately after preparation, garnished with basil leaves, a slice of lemon and large black olives.

BON APPETIT!

Advice! You can make more lemon soy sauce. In this case, it will need to be poured into a glass container, tightly closed with a lid and stored in the refrigerator for no longer than a week.

WARM SEAFOOD SALAD

Warm seafood salad can be prepared at any time of the year, since we usually use sea cocktail to prepare the salad, which is available in both winter and summer. The seafood cocktail usually includes shrimp, colmar, mussels and octopus.
You can eat seafood as much as you like without worrying about your figure. Nutritionists believe that 100 g of sea cocktail contains only 60 to 120 kcal. Doctors believe that sea cocktail contains everything necessary for the functioning of the body; they are sources of various vitamins, minerals and microelements.

Warm seafood salads very tasty, healthy, filling. This salad can be used not only as an appetizer, but also as a completely independent dish.
The salad is prepared quickly and easily. We will prepare a salad with potatoes and seafood.

WE WILL NEED: CALCULATION FOR 5 - 6 SERVINGS.

400 g seafood cocktail
1 - 2 fresh cucumbers
3 - 4 potatoes
2 cloves garlic
300 g lettuce leaves
50 - 60 g olive oil
3 tablespoons lemon juice
parsley
1/2 lemon
salt, ground black pepper

PREPARING SALAD.

The first thing to do is boil the potatoes. It is better to boil potatoes for salads in salted water without peeling them. Boil, rinse with cold water and peel. Then carefully cut into cubes.
Alternatively, potatoes can be cooked in the microwave: heat the potatoes with a toothpick in several places, wrap in foil or in a baking bag and cook at full power until tender, 8 to 10 minutes.
Wash the cucumbers, try to see if they are bitter, otherwise the whole taste of the salad will be spoiled, cut into thin slices.
Then make the salad dressing: mix half the olive oil with chopped garlic, add lemon juice and ground black pepper, a little salt.
Add the remaining olive oil to a preheated frying pan and fry the seafood cocktail in it. Fry for only 3 - 4 minutes, then add the chopped potatoes and fry for another 6 - 7 minutes, adding a little salt.
Wash the lettuce leaves, dry them slightly, tear them directly with your hands (they say that when lettuce leaves are torn with your hands, more vitamins are retained in them), place them in a salad bowl, place slices of cucumbers on them, sprinkle with herbs.
Then place the hot seafood with potatoes, add lemon slices and pour over the prepared dressing.

WARM SALAD FROM FROZEN SEA COCKTAIL WITH CREAM

An incredibly tasty and original warm salad with sea creatures is prepared both in a frying pan and in a slow cooker. If you follow the recipe, it will turn out juicy and appetizing in any preparation. List of ingredients:

set with frozen seafood – 600 grams;
cream – 150 ml;
onion – 1 piece;
garlic – 3 cloves;
olive oil – 3 tbsp. l.;
soy sauce – 3 tbsp. l.

Preparation:

Fry pre-frozen mussels, shrimp, squid and octopus in a frying pan with olive oil.
Add finely chopped garlic and onion and fry for another three to four minutes.
Add cream, sauce, salt and pepper to the future dish.
Mix all the products and simmer over medium heat for about five minutes (make sure the cream does not boil).
Warm salad is ready to eat.
It is better to serve rice as a side dish.

WARM SEAFOOD SALAD

Hello readers of my blog. It’s only the end of October, and there’s already knee-deep snow outside and it’s as cold as December. Therefore, today, to warm you up, dear readers, we will prepare a spicy hot salad.

Hot seafood salad recipe

Seafood (you can buy a ready-made seafood cocktail, the main thing is that it contains squid, mussels, shrimp, etc.) - 500 gr.
Olive oil (can be sunflower with the addition of olive oil) - for frying.
Cherry tomatoes - 200 - 250 gr.
Garlic - 3 small cloves.
Ground black pepper - to taste.
Honey - 1 tablespoon.
Lemon - half (or lime - 1 pc.)
Dill - a small bunch (to taste)
Wine - semi-sweet white table wine - 200 - 300 gr.
Green beans - 400 gr.

Let's start cooking:

First of all, we will marinate the seafood. To do this, we finely chop the garlic.
We place our seafood cocktail in some container and fill it with white wine.
There we also put chopped garlic and a little ground black pepper (to taste). Stir and leave to marinate for 30 - 40 minutes.
Next, we need to cut the tomatoes in half and remove the skins from them (the easiest way to do this is to pour boiling water over them).
After that, we send them to the frying pan.
We add our beans there. Add a small amount of olive oil, salt to taste and fry over medium heat for about 20 minutes.
Meanwhile, while the seafood is marinated and the vegetables are fried, we will prepare the sauce. Finely chop the dill.
After transferring the greens into a bowl, we add a tablespoon of honey to it.
After that, we squeeze lemon juice into it (half is enough).
Stir and go crazy with this wonderful smell.
Now it's time to combine all our components. We add pickled seafood cocktail along with the marinade to the fried vegetables and leave on the fire for 10 minutes.
And then we add our sauce there, mix, wait 5 minutes and turn off the gas.

That's it, the dish is ready. It must be served hot. Well, since there is still some wine left in the bottle, pour it into glasses and arrange a romantic dinner for your loved one. Bon appetit!

Warm seafood salad with mushrooms

Seafood contains a huge amount of microelements that are necessary for the proper functioning of the human body.

Seafood is used to prepare various dishes. You can prepare a hot salad from seafood, which can be served not only as an appetizer, but also as a main dish. Preparing such a salad is quite simple, so even if you have no culinary experience, this is not an obstacle to preparing a hot seafood salad. The salad turns out very tasty, so you can even treat it to guests.

Required ingredients:

bell pepper – 2 pcs.;
sea cocktail – 400 gr.;
onion – 1 pc.;
carrot – 1 pc.;
champignons – 200 gr.;
sweet and sour chili sauce – 3 tbsp;
salt - to taste;
arugula;
parsley and dill.

Cooking process:

First of all, boil the seafood cocktail in salted water for three minutes. Then peel the vegetables.
Cut the onion into small cubes, bell pepper into strips. Carrots can be grated on a coarse grater or cut into thin strips.
Wash the mushrooms and cut into medium pieces. Heat a small amount of vegetable or olive oil in a frying pan. Place the onions and mushrooms in a frying pan and fry them until golden brown.
Then add the carrots to the pan and continue to fry, stirring, for another 5 minutes. After this, add the chopped bell pepper to the pan.
Then place the boiled seafood in the pan. Pour in the chili sauce and continue to fry everything together for another 3-4 minutes.
Place the finished salad on a plate, garnish with herbs and serve immediately.

Warm seafood salad with red caviar

Required ingredients:

cream – 200 ml;
onion – 1 pc.;
butter;
sea cocktail – 500 gr.;
garlic – 2 cloves;
red caviar – 1 tbsp;
processed spreadable cheese – 1 tbsp;
salt and pepper - to taste.

Cooking process:

Peel the onion and garlic. Cut the onion into small cubes. Place two frying pans on the fire. In one pan, fry the seafood in butter for a few minutes.
Also place a piece of butter in the second frying pan. Add onion. When the onion is fried, add whole cloves of garlic to it.
After this, pour the cream into the pan with the onions and add the melted cheese. Mix well. Season with salt and pepper. Let it simmer for a few minutes.
Then strain half of the sauce. Mix the strained sauce with red caviar. Add seafood to the remaining sauce in the pan. Cook them in the sauce over low heat for a couple of minutes.
Place the finished seafood on a plate. Pour the prepared sauce with red caviar on top of the salad.
Serve the salad immediately after preparation, while it is warm. Read more:

Warm seafood salad and funcheza

Required ingredients:

garlic – 2 cloves;
funcheza – 1 package;
medium clams – 100 gr.;
quail egg – 1 pc.;
shrimp – 100 gr.;
green peas - for decoration;
soy sauce - to taste;
greenery;
black pepper - to taste.

Cooking process:

Rinse the clams in closed shells thoroughly under running water. Then place the washed clams in a hot, dry frying pan. Thanks to this, you can easily remove the clams from the shells.
Fry the shrimp in olive oil for 3-5 minutes. At the end add chopped garlic. This will give the shrimp an amazing aroma and taste.
Place the funcheza in a bowl and pour boiling water over it. Leave for 2-3 minutes and then drain the water. Remove the clams from their shells. Mix noodles with clams and shrimp. Leave a couple of shrimp for decoration.
Stir, pepper and season the salad with soy sauce to taste. Garnish the salad with shrimp, halves of a boiled quail egg and herbs.
Immediately after preparation, serve the salad, as it needs to be eaten before it cools down.

Ingredients:

Seafood (cocktail) - 400 grams.
Potatoes - 3-4 pcs.
Fresh cucumber - 2 pcs.
Lettuce (any) - 1 bunch.
Garlic - 2-3 cloves.
Lemon - 1 pc.
Olive oil - 3-4 tbsp. l.
Parsley - 1 bunch.
Salt, black pepper.

Warm salad with seafood is a dish for romantics, because it evokes memories of a light sea breeze, washed by the waves of the embankment and the southern sun. Such light but satisfying, juicy and aromatic snacks are popular on the Mediterranean coast.

Seafood

The cuisine of Italy offers especially many recipes for warm seafood salads. Many small towns located on the shores of the Mediterranean and Adriatic seas rely on fishing, and it is not surprising that the basis of the local cuisine is fish and seafood dishes. Add to this ripe vegetables ripening under the hot Italian sun, aromatic herbs and the most delicate olive oil...

It is possible that it is excellent nutrition that makes the residents of those places cheerful, healthy and energetic. But even in our northern latitudes you can feel a little bit Italian if you use one of the many recipes with photos and prepare a real warm salad with seafood.

Seafood is a real treasure. All kinds of mussels, scallops, squid, shrimp, octopus are not only amazingly tasty and appreciated by chefs around the world, but also extremely beneficial for the body. They are rich in iodine and other vitamins and minerals. All seafood is an excellent source of easily digestible protein, which makes dishes with them both light and satisfying.

Thanks to its delicate taste, seafood is loved by everyone, young and old, and appetizers and salads with them are always looked forward to both during a holiday meal and at a family dinner. Warm salad with seafood, as you can see in the photo, always turns out bright, beautiful and appetizing, the mere sight of it makes your mouth water.

This dish can serve as a light snack if seafood is supplemented with fresh vegetables or fruits: lettuce, ripe tomatoes, cucumbers, sweet peppers, celery, citrus fruits, apples or pears, as well as cheese, olives, herbs. And those who like to eat heartily can make a hearty salad by adding boiled potatoes, rice, pasta, various cereals and legumes to the seafood.

To prepare salads, you can use both fresh and frozen seafood, both individually and by combining several types at once. If you wish, you can buy a ready-made seafood cocktail or create your own. Seafood is boiled or fried for a short time, after which it is immediately added to the rest of the salad ingredients.

Almost every seafood salad recipe necessarily contains lettuce leaves (iceberg, romaine, arugula, lettuce, etc.), which add juiciness and color to any dish, making it lighter, fresher and crispier.

One of the main secrets of a delicious warm seafood salad lies in the sauce. All kinds of dressings are used, from traditional ones based on olive oil and lemon juice, to homemade pesto, tomato, cream, sour cream sauces; even banal mayonnaise will not spoil the dish, but will only make it more nutritious.

Prepare a warm seafood salad according to one of the recipes, and maybe this dish will become your favorite, which guests will praise and your family will demand for any occasion.

Preparation

A very tasty and satisfying warm seafood salad can be prepared with boiled potatoes. For this dish, you can use either a ready-made seafood cocktail or just one type, for example, shrimp or mussels, depending on your taste.

Potatoes should be boiled in their skins in salted water, then cooled, peeled and cut into medium cubes.
In a separate bowl, prepare the dressing by mixing the juice squeezed from the lemon, garlic crushed through a press, freshly ground black pepper and half the olive oil.
Cut fresh cucumbers in half lengthwise and chop into thin half rings.
Chop the parsley.
Heat the remaining oil in a frying pan and fry the seafood in it, stirring constantly for no longer than 3 minutes over high heat. First defrost the frozen cocktail in a dry frying pan; when the liquid has evaporated, add oil and fry.
Place the potatoes in the frying pan with the seafood and continue frying for about 5 minutes.
Separate a bunch of lettuce into leaves and place them on serving plates or glasses. Place a layer of cucumbers on top of each leaf and sprinkle with chopped herbs.
Place fried seafood and potatoes on fresh vegetables, pour sauce over them and garnish with lemon slices and sprigs of herbs.

In such a warm salad with potatoes and seafood, you can add broccoli, boiling it until semi-soft, as well as tomatoes or sweet peppers. In this case, it is better to serve the salad not in glasses, but in plates.

Options

A very simple and tasty warm seafood salad in creamy sauce is ideal as an unusual holiday appetizer.

All seafood must first be thawed and prepared for frying.
Leave the mussels and shrimp whole, cut the squid into rings, and cut the octopus into halves or quarters.
Place everything in a heated frying pan with oil, fry over high heat; if a lot of liquid is released, it is better to drain it or evaporate it under a lid.
When the liquid has evaporated, pour in the heavy cream, reduce the heat and simmer the seafood for 5-6 minutes.
At the end, add grated processed cheese, thoroughly stir the contents of the pan until the sauce has a creamy consistency.
Add salt, cover the pan and leave on low heat for about 7 minutes.

Place the finished seafood on plates lined with lettuce leaves. You can add boiled rice or pasta to this salad to make the dish more filling.

You can also add tomato paste, dried Italian herbs (oregano, basil, thyme), chopped garlic or onion to the creamy sauce.