Salad with red beans and fish. Hot smoked fish salad with vegetables and beans Salads with white beans and red fish

Hot smoked fish salad with vegetables and beans

400 g smoked fish(cod, sea ​​bass or mackerel), 3 potatoes, 1/ 2 heads of cauliflower, 100 g of green beans, 2 eggs, 2 cucumbers, 2 small tomatoes, 1 glass of mayonnaise, green salad leaves, salt.

Boil the potatoes cauliflower, green beans, hard-boiled eggs (boil each product separately). Divide the finished cauliflower into pieces. Cut beans, potatoes, eggs, fresh cucumbers without skin into thin slices. Remove skin and bones from hot smoked fish. Divide into small pieces. Place the fish in the middle of the salad bowl and pour mayonnaise on top. Arrange around vegetable salad seasoned with mayonnaise and salt. Garnish with egg slices and tomato slices, lettuce leaves, and long strips of cucumbers.

This text is an introductory fragment. From the book Your Beer House author Maslyakova Elena Vladimirovna

Hot smoked fish appetizer Required: 1 smoked sea fish, 2 tomatoes, 2 cucumbers, 3 small apples, 1 egg, 1 bunch of herbs, 1 tsp. vinegar, 2 tbsp. l. vegetable oil, 200 g crab sticks, salt, pepper. Method of preparation. Smoked sea ​​fish fillet and

From the book Salting, drying, drying and smoking fish author Onishchenko Vladimir

Salad with hot smoked fish and vegetables 400 g fish, 3 potato tubers, half a head of cauliflower, 100 g green beans, 2 eggs, 2 fresh cucumbers, 2 small tomatoes, 1 cup mayonnaise, salt. Boil the potatoes, cauliflower, green beans, hard-boiled eggs (each product

From the book The Most delicious dishes from fish author Kostina Daria

Hot smoked sardine salad 3-4 sardines or 1-2 horse mackerel, 1 potato tuber, 1 carrot, 1 beet, 1 bunch of green onions, 5-6 lettuce leaves, 1 cup mayonnaise, salt. Pre-boiled and cooled potatoes, carrots, Peel and chop the beets

From the book Dishes from Canned and Frozen Foods author collection of recipes

Hot smoked cod salad 400 g fish, 2 apples, 3-4 lettuce leaves, 1 bunch of green onions, 1 egg, 1 tomato, 3 tbsp. spoons of vegetable oil, parsley, vinegar, salt, pepper to taste. Cut fresh cucumbers, peeled apples into small cubes. Cleared of skin and bones

From the book Salads from meat, fish, poultry. For villages and capital author Zvonareva Agafya Tikhonovna

Hot smoked fish salad with pickled onions and potatoes 200 g fish fillet, 400 g pickled onions, 4 potato tubers, 1 carrot, 2 tbsp. tablespoons vegetable oil, 5 lettuce leaves, 1 tomato, 200 g mayonnaise, parsley, salt. Chop the boiled potatoes and carrots

From book Fish dishes. Recipes for every taste author Zvonareva Agafya Tikhonovna

Hot smoked fish salad with raw carrots 200 g smoked fish (boneless), 2 potatoes, 1 carrot, 100 g sour cream or mayonnaise, pepper, salt. Cut into small cubes boiled potatoes, grate on a coarse grater raw carrots, finely chop or chop the fish. All

From the book Jellied and other fish dishes author Cooking Author unknown -

Hot smoked fish salad with bacon 700 g hot smoked fish, 50 g vegetable oil, 100 g pickled cucumbers, 100 g onions, 50 g smoked bacon. Cut the fish, remove the bones, cut the fillet into pieces. Mix finely chopped cucumbers, onions and bacon with fish,

From the book Smokehouse. 1000 miracle recipes author Kashin Sergey Pavlovich

Snack mixture of hot smoked fish 250 g hot smoked fish, 2 boiled egg yolks, 100 g butter, lemon juice and mustard to taste. Separate the fish pulp from the skin and bones, mince twice along with boiled egg yolks, season

From the book Festive Table author Iovleva Tatyana Vasilievna

Hot smoked cod salad with vegetables 400 g hot smoked cod (sea bass), 2 fresh cucumbers, 1 apple, 1 tomato, 1 egg (hard-boiled), 3 tbsp. spoons of vegetable oil; green salad, green onions, parsley, table vinegar, ground black pepper,

From the author's book

Hot smoked fish salad with potatoes and carrots 400 g hot smoked fish (cod, sea bass or mackerel), 4-5 potatoes, 3-4 pickles, 2-3 tbsp. spoons of green canned peas, 2–3 carrots, 50 g green salad, 100 g mayonnaise; greens, salt - according

From the author's book

Hot smoked cod salad 400 g hot smoked cod, 250 g potatoes, 70 g canned green peas, 200 g pickles, 70 g carrots, 50 g green salad, 100 g mayonnaise, herbs, salt. Boil potatoes in their skins, peel and chop

From the author's book

From the author's book

Hot smoked mackerel salad Boil and cool potatoes, carrots, beets, peel them and cut into cubes, add chopped green onions, salt, pour mayonnaise and mix. Remove skinless and boneless fillets from the fish. Place green leaves on a plate

From the author's book

Salad with hot smoked sardines 3-4 sardines, 100 g mayonnaise, 2 potatoes, 1 carrot and 1 beet, 50 g green onions, several green lettuce leaves. Carefully remove the skin from the fish and remove the bones. Boiled and cooled potatoes, carrots and beets

From the author's book

Salad with hot smoked sardines Ingredients 2 hot smoked sardines, 200 g of green salad, 3 cucumbers, 50 g of green onions, 4 tablespoons of mayonnaise, parsley to taste, salt. Method of preparation Chop vegetables and mix with mayonnaise. Clean the sardines

From the author's book

Hot smoked fish salad 500 g fish, 150 g potatoes, 100 g cauliflower, 100 g green beans, 2 hard-boiled eggs, 150 g fresh cucumbers, 2 small tomatoes, 120 g mayonnaise, 3 tbsp. l. chopped dill and parsley, salt to taste. Boil potatoes separately,

We present to your attention a recipe for a hearty and tasty salad with beans and canned fish. The appetizer is good for its versatility: it can be used as a complement to main courses or eaten on its own. Since bean dishes are distinguished by their nutritional value, this salad can be taken to work as lunch. It doesn’t take much time to prepare the snack – the process takes no more than half an hour.

As a dressing, you can use mayonnaise with any percentage of fat content or flavored vegetable oil. Pickled onions can be replaced with fried ones, then the dish will be even more satisfying, but the sourness that gives the salad its originality will go away. For those who do not like canned fish, boiled or baked fish is an excellent alternative.

Ingredients

  • Canned fish - 1 can;
  • Canned white beans- 300 g;
  • Pickled cucumber - 1-2 pcs.;
  • Boiled chicken eggs- 2-3 pcs.;
  • Shallots - 2 pcs.;
  • Apple cider vinegar - 2 tbsp. l.;
  • Sugar - 2 tsp;
  • Mayonnaise - to taste.

Preparation

First of all, you need to prepare the onion, because... The marinating process takes some time. Peel and rinse the vegetable, then cut it into small cubes.


Place the chopped onion in a small deep container, pour in apple cider vinegar and add sugar. Set aside for 10-15 minutes. This time is enough for the onions to marinate well.


Open the can of canned beans and place in a sieve to remove excess liquid. When all the brine has drained, transfer the beans to a deep bowl in which the salad will be stored.


The most suitable canned fish for snacks are saury or sardine in oil. Open the jar and transfer its contents to a separate bowl. Using a fork, thoroughly mash the fish pieces into a paste. Combine the prepared canned food with beans. If the fish pieces are small, you don’t need to knead them.


Chop the pickled cucumbers into thin strips and add to the rest of the ingredients.


Boiled eggs clean and rinse. Cut them into small cubes and add to the salad.


Drain the marinade from the onion and squeeze it thoroughly with your hands, then place it in a common container.


Season the salad with mayonnaise and mix thoroughly. If desired, you can add finely chopped fresh dill or parsley.


Divide the salad with canned fish and beans into serving bowls and serve. Crispy dark bread croutons go well with the appetizer. Bon appetit!

Previously we offered a recipe

Ingredients:

  • Cod or pollock - 800 grams.
  • Lettuce - 1 bunch.
  • Eggs - 3 pcs.
  • Bell pepper - 1 pc.
  • Onion - 1 pc.
  • Tomatoes - 1 pc.
  • Canned beans - 2-3 tbsp. l.
  • Pickled cucumber - 1 pc.
  • Olives.
  • Parsley - 2-3 sprigs.
  • Vegetable oil - 1-2 tbsp. l.
  • Apple cider vinegar - 1 tbsp. l.
  • Mustard - 1 tsp.
  • Salt and pepper.

Boiled fish salad is a simple appetizer, but very tasty and healthy. Unlike canned, salted and smoked, boiled fish retains more microelements necessary for a person, moreover, it does not contain carcinogens or excess fats that appear as a result of frying.

You can make many salads from boiled fish; the fishy taste goes well with most foods: fresh and boiled vegetables, rice, eggs, cheese, seafood, even fruits. The fish itself can be anything, although preference should be given to marine species: cod and salmon species, tuna, herring.

Boiled fish on the daily menu

A delicious salad with boiled fish, included in the daily menu, can improve your well-being due to the high content of omega-3 fatty acids in the main ingredient, which are not themselves produced in the body, but only come with food. With their help, you can reduce the amount of cholesterol in the blood, improve brain function and cardiovascular system.

Fresh fatty boiled fish contains the most omega-3 acids, which is why salads made from it are the healthiest. Fish also contains a lot of vitamins A and D, fluorine and iodine, which has a beneficial effect on metabolism and allows you to avoid many diseases caused by hormonal imbalance.

A salad with boiled fish, red or white, is also dietary dish, rich in protein but easily digestible. Fish, unlike meat or poultry, is digested twice as fast and does not leave a feeling of heaviness.

The calorie content of boiled fish salad is low, depending on the type it ranges from 99 to 180 kcal per 100 grams of product, for example, a salad with boiled fish and carrots is ideal as light dinner for everyone who watches their figure. For increase nutritional value Such appetizers are sure to add a lot of fresh herbs, especially dill, which goes well in taste with boiled fish.

There are a lot of recipes for salads with boiled fish; fish snacks can and should be eaten every day and they will take pride of place on the holiday table. Preparing such dishes is simple, quick and inexpensive.

Classical fish salad can be prepared from the most available products: boiled fish (cod or pink salmon), carrots and onions, the recipe can be changed at your discretion and you can add ingredients to it to taste, for example, rice or bell pepper, potatoes or cucumbers.

Salad with carrots and onions is best prepared from firm boiled fish, such as salmon, pink salmon or cod. The dressing is of great importance; it is what gives the dish sophistication and versatility; boiled fish salad is prepared with vegetable oil or its mixture with vinegar, mayonnaise or sour cream sauce. For piquancy, you can add garlic, cumin, spicy herbs, horseradish or mustard.

Thanks to recipes with photos you can cook every day various salads with boiled fish, delighting yourself and your loved ones with tasty but healthy dishes.

Preparation

A salad with boiled fish and eggs and beans is ideal for breakfast or lunch; this protein dish will charge you with energy for the whole day, and its fresh and juicy taste will lift your spirits.

  1. First, clean the fish and place it in boiling salted water. Cook until tender (about 20 minutes), then cool and separate from the bones. Cut the pulp into cubes.
  2. Hard-boil the eggs, cool them and peel them, then chop them with a fork or grater.
  3. Chop the onion as finely as possible.
  4. Remove seeds from pepper and tomato and cut the pulp into medium cubes.
  5. Finely chop the pickled cucumber.
  6. Combine all ingredients in a deep salad bowl, add canned beans and halved olives.
  7. Separately mix the dressing from vegetable oil, vinegar and mustard. Pour it over the salad, add salt and pepper, and mix thoroughly.

It is better to serve the salad with boiled fish in portions, as in the photo; to do this, put lettuce leaves on separate plates (you can tear them with your hands), and then put the mixture on top. Top the salad with coarse salt sea ​​salt and sprinkle with freshly ground black pepper. You can decorate with boiled egg quarters.

Options

You can cook from boiled fish warm salads with potatoes, pasta or rice. These dishes are typical Italian cuisine. Recipe potato salad with boiled red or white fish is classified as simple; even an inexperienced housewife can prepare the dish, spending a minimum of time.

The fish or fillet should be boiled in salted water, then removed, if necessary, cleaned of bones and sprinkled with fresh or dried oregano. At this time, boil the potatoes, peel them and cut them into cubes. Grind the fish, mix with potatoes and sprinkle with green onions or basil. A mixture of olive oil, wine vinegar and salt is used as a dressing.

A salad with boiled fish and rice is prepared using the same principle. To ensure that the snack is not dry, you should add juicy ingredients: Bell pepper and red onions, green peas or corn. You can dress the salad with mayonnaise with the addition of garlic or other spices to taste.

For festive table you can cook a hearty and surprisingly tasty puff salad with boiled fish and cheese. The layers are laid in the following order: grated boiled potatoes, chopped fish, grated boiled carrots, chopped egg whites, grated cheese.

All layers are coated with sauce, but it is better to use tartar instead of mayonnaise. You can prepare it from two boiled and one raw yolks, vegetable oil, mustard, lemon juice and mashed green onions.

All ingredients are mixed until smooth, and at the end add chopped pickles or capers, salt and pepper.

A salad with boiled fish will be tastier if you cook it with fried or pickled onions, add horseradish and mustard. To decorate dishes you can use greens, boiled carrots, fresh cucumbers, caviar.

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