Tsarsky salad with salmon and red caviar: recipe with photos, preparation

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Updated: Vika Vasilenko

12/31/2018 Cooking time: 7 hours 0 minutes

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It's time for New Year's dishes, I want to recommend you the Tsarsky salad. The name is not accidental, because the salad contains trout and red caviar - a royal treat! See the recipe!

“Tsarskiy” salad with salmon and red caviar

A tasty and satisfying salad with red fish and caviar will take its rightful place on the holiday table. The original presentation will pleasantly surprise your guests. You can find a simple recipe for Tartar sauce for dressing on our website.

Cooking time: 20 minutes Number of servings: 5-6

Ingredients:

red caviar (100-150 g);
lightly salted salmon, fillet (400-500 g);
ham (150-200 g);
fresh/frozen peas (200-300 g);
boiled potatoes (3-4 pcs.);
cucumber (2 pcs.);
bell pepper (1 pc.);
onions (1-2 pcs.);
dill (1 bunch);
arugula/other fresh herbs (for decoration, 100 g);
Tartar sauce/mayonnaise (150 g);
salt, spices (to taste).

If you want to save a little money, replace red salmon caviar with flying fish caviar - tobiko.

Preparation:

Place the peas in boiling salted water and cook until soft (5-7 minutes after boiling again). Place in a colander.
Peel the potatoes and cut into cubes.
Wash the cucumbers, peel them and cut them into cubes.
My bell pepper. We clean the ingredient from seeds, remove the core and cut into small cubes.
Peel the onion. Cut into small cubes.
Cut the ham into small cubes.
Cut the salmon fillet into cubes.
My arugula. Dry with a paper towel. We chop some of the branches coarsely, and leave some whole.
Wash the dill, dry it with a paper towel and finely chop it.
Open a jar of red caviar.
In a deep container, mix peas, potatoes, cucumbers, peppers, onions, ham, salmon and dill. Season with sauce, add salt, pepper and spices to taste. Mix. Add caviar and mix carefully again so as not to crush the eggs.
Place the salad in a heap on portioned plates or form a dish using a culinary ring. Before serving, decorate the salad with arugula.

To ensure that the taste of each ingredient is harmoniously revealed, cut all products into cubes of the same size - the size of a pea. In addition, this way the dish will look more aesthetically pleasing.

Bon appetit!

Salad "Monomakh's Hat"

Meaty and hearty Monomakh's Hat salad usually flies off the table instantly.

300–350 g beef pulp;
3 potatoes;
3 eggs;
1 carrot;
1 small beet;
150 g hard cheese;
50–70 g shelled walnuts;
1 onion;
1/2 pomegranate;
1 tbsp. l. canned green peas;
120–150 g mayonnaise;
2 bay leaves;
salt to taste.

Boil the beef with bay leaf and salt until soft, cool and cut into cubes. Boil beets, carrots, potatoes and eggs, cool and peel. Cut a couple of thin slices from the beets and set aside.

Instead of beef, you can use the same amount of pork

Walnuts can also be crushed using a bag and a rolling pin.

Salad "Monomakh's Hat" should be kept in the refrigerator for 1-2 hours before serving.

“Tsarskiy” salad with salmon, caviar and assorted cheeses

The combination of assorted cheeses, vegetables and red fish gives the salad an original and interesting taste. The unusual presentation makes the salad a real decoration for the holiday table.

Cooking time: 25 minutes Number of servings: 5

Ingredients:

lightly salted salmon, fillet (400 g);
cold smoked salmon, fillet (400 g);
red caviar (100 g);
feta cheese (150 g);
hard cheese (150 g);
processed cheese (150 g);
boiled chicken egg (4 pcs.);
boiled carrots (3 pcs.);
boiled potatoes (3 pcs.);
red onion (1 pc.);
fresh cucumber (2 pcs.);
sweet and sour apple (2 pcs.);
lettuce/iceberg salad (100 g);
dill (for decoration, 1 bunch);
mayonnaise (200 g);
salt and pepper (to taste).

Preparation:

Peel the eggs and grate them on a fine grater.
Peel the carrots and grate them on a coarse grater.
Peel the potatoes and grate them on a coarse grater.
Peel the onion. Cut into small cubes.
Cut feta cheese into small cubes.
Grate hard cheese on a coarse grater.
Grate the processed cheese on a coarse grater.
Wash the cucumbers, peel them and cut them into cubes.
Wash the apples, peel them, remove the core and seeds. Grate it.
Cut half of the lightly salted salmon into thin slices. They are necessary for decoration. Cut the rest into cubes.
Divide the smoked salmon fillet in half. Cut one half into slices, the second into cubes.
Wash the lettuce leaves and dry them with a paper towel.
My dill. Dry with a napkin and divide into small branches.
Open a jar of red caviar.
Place the salad in layers on a wide flat dish (lettuce leaves, potatoes, onions, lightly salted salmon cubes, feta cheese, cucumbers, carrots, processed cheese, smoked salmon cubes, eggs, apples, hard cheese). Season each layer to taste and cover with mayonnaise mesh.
Cover the entire surface of the salad with fish slices, alternating smoked and lightly salted fillets. Decorate the salad with mayonnaise, red caviar and dill sprigs. An example of decoration in the photo for the recipe.

The dish is ready!

Corn cob salad

For this salad, take an elongated form or a herring bowl.

1 can of canned corn;
4 eggs;
150 g hard cheese;
100 g pitted olives;
2 cloves of garlic;
3 tbsp. l. mayonnaise;
pepper to taste;
green onions for decoration.

Mix mayonnaise with garlic and pepper passed through a press.

This dressing will give the salad a piquant taste.

Olives can also be stuffed

“Corn on the cob” salad can be served not only on a holiday table; it is also quite appropriate for an ordinary family meal

“Tsarsky” salad with salmon, red caviar and shrimp

An exquisite combination of red fish, caviar, shrimp, quail eggs and olives with a spicy dressing. A tasty, healthy and very beautiful dish that can be easily prepared at home.

Cooking time: 30 minutes Number of servings: 7

Ingredients:

lightly salted salmon, fillet (300 g);
boiled shrimp (400 g);
red caviar (100 g);
bell pepper (1 pc.);
grapefruit/pomelo (1 piece);
avocado (1-2 pcs.);
hard cheese (200 g);
lettuce/iceberg salad (150 g);
pitted olives (100-200 g);
pitted olives (100-200 g);
boiled quail egg (17 pcs.);
lemon (0.5 pcs.);
olive oil (70 ml);
herbs de Provence (1 tsp);
balsamic/wine vinegar (1 tbsp);
sugar (1 tsp);
salt and pepper (to taste).

To add piquancy to the dish, you can use smoked or sausage cheese instead of hard cheese.

Preparation:

Cut the salmon fillet into cubes.
We leave a few unpeeled shrimp to decorate the dish, clean the rest, remove the intestinal vein and chop coarsely.
Wash the pepper, remove the seeds and remove the core. Cut into thin strips.
Wash and clean the grapefruit. Cut the pulp into cubes. Remove the resulting juice.
Wash the avocado, peel it and remove the pit. Cut the pulp into cubes.
Grate the cheese on a fine grater.
Wash the lettuce leaves and dry them with a paper towel.
Open the olives and olives, drain the marinade. We cut them into rings.
Cleaning quail eggs. We cut seven of them into halves and leave them to decorate the dish when serving portions; cut the remaining eggs into cubes.
My lemon. Using a grater, remove the zest from it. Squeeze out the juice.
We are preparing the dressing. In a deep container, mix lemon zest and juice, olive oil, Provençal herbs, balsamic vinegar, sugar, salt and pepper. Mix all ingredients thoroughly with a whisk.
Open a jar of red caviar.
We begin to form the dish. Place lettuce leaves, avocado, grapefruit, salmon, egg cubes, shrimp, bell peppers, olives and black olives on serving plates. Pour the dressing evenly over the salad and sprinkle generously with grated cheese. Season with salt and pepper if desired.
Decorate the dish with halves of quail eggs. We put red caviar on top of them.

Salad ready!

Lavash roll with red fish, herbs and sun-dried tomatoes

Place the sun-dried tomatoes on a napkin to remove excess oil.

You will need:
1 thin pita bread, 150 g red fish, 120 g sun-dried tomatoes, half a bunch of parsley, 3 stalks of green onions, 1 tsp.
lemon juice. Preparation:

Place red fish cut into thin slices on pita bread. Sprinkle with lemon juice and sprinkle with chopped herbs. Spread the tomatoes evenly and roll tightly. Cover with cling film for 15 minutes, cut into equal pieces.

“Royally” salad with salmon, red caviar and cod liver

This unusual combination of marinated squid, cod liver, red fish and artichokes will appeal to lovers of original dishes. The salad is very easy to prepare at home.

Cooking time: 35 minutes Number of servings: 6-8

Ingredients:

lightly salted salmon, fillet (300 g);
cod liver (200-300 g);
marinated squid (200-300 g);
boiled peeled shrimp (100 g);
red caviar (100 g);
marinated artichokes (200-300 g);
onion (1 pc.);
boiled chicken egg (5 pcs.);
pickled cucumber (2-3 pcs.);
dill (for decoration, to taste);
garlic (2-3 cloves);
boiled rice, long grain (150-200 g);
mayonnaise (150-200 g);
salt and pepper (to taste).

Canned sweet bell peppers can be substituted for marinated artichokes.

Preparation:

Peel the onion. Cut it into small cubes.
We peel the eggs. Separate the whites from the yolks. Grate them separately on a medium grater.
Remove the cucumbers from the brine. Cut into cubes and squeeze out excess liquid.
Cut red fish fillet into small pieces.
Open the can of cod liver, drain the juice and soften the fish with a fork.
Open a jar of marinated squid. Drain off excess liquid. Cut into medium-sized pieces.
Open a jar of marinated artichokes. Drain the marinade. Cut into small pieces.
Wash the dill, dry it with a napkin and finely chop it.
Make the sauce: peel the garlic, pass it through a press and mix it with mayonnaise.
Open a jar of red caviar.
On a flat, wide dish, we begin to form the salad in layers. Each layer can be seasoned with salt and spices to taste.
The first layer is cod liver.
The second is the onion. We make a grid of sauce.
The third is rice. Cover with sauce.
The fourth layer is artichokes.
Fifth - squid. Cover with a thin layer of sauce.
The sixth layer is cucumbers. Lubricate with sauce.
The seventh is salmon. We make a grid of sauce.
Sprinkle the dish with grated eggs. Decorate the middle of the salad with yolk, and the edges with white. Decorate the dish with shrimp, red caviar and dill sprigs. An example of decoration can be seen in the photo for the recipe.

Use long-grain rice varieties for salad. This kind of rice does not stick together when cooked and does not turn the dish into porridge.

Bon appetit!

Carnival salad roll with caviar, cucumber and smoked red fish

This variety is quite often called not a roll, but a roll, for its external similarity to the Japanese dish of the same name.

Ingredients:

Red fish (cold smoked) - 0.2 kg.
Red caviar - 3 tbsp. l.
Cucumber - 1 pc.
Jacket potatoes - 3 pcs.
Boiled carrots - 2 pcs.
Dill - 30 g.
Boiled egg - 3 pcs.
Mayonnaise.

Preparation:

Cut the greens.

Peel the carrots, eggs and potatoes and grate them.

Chop the dill.

Cut the cucumber lengthwise into slices about 0.5 cm thick

Slice the fish into plates or cubes about 0.5-0.7 cm thick.

Cover your work surface with foil.

Place the carrots in the form of a rectangle with sides approximately 30x25 cm.

Layer potatoes, mayonnaise, eggs and herbs.

On them, stepping back from the edge, place the fish and cucumbers next to it.

Lift the edges of the foil, forming a “sausage”, and secure them tightly.

Place in the refrigerator for an hour or two, then remove from the wrapper and sprinkle caviar on top.

“Tsarsky” salad cake with salmon, caviar, rice and apple

A dressing of mascarpone cheese and sour cream gives the salad a special delicate taste. The exquisite combination of products in the dish will be appreciated by your guests and household members.

Cooking time: 30 minutes Number of servings: 6

Ingredients:

lightly salted salmon, fillet (600 g);
red caviar (100 g);
chilled crab sticks (400 g);
boiled chicken egg (4-5 pcs.);
sweet and sour apple (1-2 pcs.);
parsley (for decoration, 1 bunch);
lettuce/iceberg salad (for decoration, 100 g);
garlic (3-4 cloves);
boiled rice (300 g);
mascarpone cheese (100-150 g);
sour cream (50-100 g);
salt and pepper (to taste).

Preparation:

Cut half of the salmon fillet into thin slices, and cut the rest into cubes.
Cut crab sticks into small cubes.
We clean the eggs from the shell. Pass through a vegetable cutter or cut into cubes.
Wash the apples, peel and remove the core. Grate on a fine grater and squeeze out excess juice.
Wash the parsley. Dry with a towel. Divide into small branches.
Wash the lettuce leaves. Dry with a paper towel.
Peel the garlic and pass it through a press.
In a separate container, mix garlic, sour cream and mascarpone until smooth. Add salt and pepper to taste. The sauce is ready.
Open a jar of red caviar.
At the bottom of a large deep plate we make a pillow of lettuce leaves. Lay out the ingredients in a heap, coat all layers with sauce and season to taste (rice, apples, salmon cubes, eggs, crab sticks).
We lay out the salmon slices, covering the entire surface of the salad with them. Lightly press the top of the salad with a spoon to make it flat, and place the caviar on it. Decorate the salad with parsley sprigs. An example of decoration can be seen in the photo for the recipe.

Before serving, it is recommended to refrigerate the dish for 1-2 hours.

“Royally” salad with salmon, red caviar, carrots and corn

A hearty and healthy salad with Chinese cabbage, Korean carrots, corn and salmon. The recipe is easy to prepare, and the result exceeds all expectations.

Cooking time: 40 minutes Number of servings: 7

Ingredients:

lightly salted salmon, fillet (400 g);
red caviar (100 g);
puff pastry (100 g);
Chinese cabbage (1 head);
fresh cucumber (1-2 pcs.);
avocado (1-2 pcs.);
chilled crab sticks (400 g);
boiled chicken egg (5-6 pcs.);
Korean carrots (200 g);
canned corn (100-200 g);
cream cheese (100 g);
mayonnaise (150-200 ml);
vegetable oil/butter (20 ml/20 g);
salt, spices (to taste).

To make the dish more tender, use homemade mayonnaise instead of store-bought mayonnaise. The recipe is presented on our website in the “Appetizers” section.

Preparation:

Using a knife or using cookie cutters, cut out small figures (round or heart-shaped) from the puff pastry. Preheat the oven to 200 ℃. Place baking paper on a baking sheet. Grease it with oil and lay out the figures. Bake for 7-10 minutes.
Wash the cabbage under running water. Cut off the white part and cut the green part into small pieces.
Wash the cucumbers. Cut into cubes.
Wash the avocado, peel it and remove the pit. Cut the pulp into cubes.
Cut the crab sticks into small cubes.
Cut the red fish fillet into cubes.
We clean the eggs. Grate on a fine grater.
Open the package with Korean carrots. Drain off excess liquid.
Drain the juice from the corn.
Open a jar of red caviar.
On a wide platter we form the salad in layers. Season each layer with mayonnaise, salt and pepper to taste. The first layer is Chinese cabbage.
The second is salmon fillet.
The third layer is carrots.
The fourth is corn.
The fifth layer is crab sticks.
Sixth - cucumbers.
The seventh layer is avocado.
Eighth – cream cheese.
Ninth – eggs.
Decorate the dish with red caviar, mayonnaise and puff pastry figures (as in the photo).

The dish is ready to serve!

“Tsarsky” salad with salmon, black and red caviar and avocado

The delicate combination of avocado and salmon with a spicy dressing of olive oil and soy sauce will undoubtedly please your guests and family, and the original presentation of the dish will be appreciated at the highest level.

Cooking time: 30 minutes Number of servings : 5

Ingredients:

lightly salted salmon, fillet (400 g);
boiled peeled shrimp (300 g);
boiled squid, fillet (300 g);
boiled potatoes (3-4 pcs.);
avocado (1-2 pcs.);
fresh cucumber (1-2 pcs.);
red caviar/tobiko (100 g);
black caviar/tobiko (100 g);
lemon (1 pc.);
parsley/dill/cilantro/basil (1 bunch);
garlic (3 cloves);
soy sauce (50 ml);
olive oil (150 ml);
salt and pepper (to taste).

Preparation:

We peel the potatoes. We pass it through a vegetable cutter or grate it on a medium grater.
Wash the avocado, peel it and remove the pit. Cut the pulp into cubes.
Wash the cucumbers, peel them and cut them into cubes.
Cut the shrimp into cubes.
Cut the squid fillet into cubes.
Cut the salmon into cubes.
Peel the garlic. We pass it through the press.
Wash the lemon. Cut it in half. Squeeze the juice out of one half, cut the second into slices.
Wash the parsley and remove excess moisture with a napkin. Divide into small branches.
In a separate container, mix garlic, olive oil, lemon juice, soy sauce, salt and pepper. Mix with a whisk.
In a deep plate, mix potatoes, avocado, cucumbers, shrimp, squid and salmon. Season with sauce and mix (add salt and spices if desired).
We place the dish in a heap on portioned plates or shape it using a culinary ring. Cover the top of the salad with red and black caviar (example of decoration in the photo). Decorate the dish with parsley sprigs and lemon slices. If desired, pour the remaining sauce onto plates.

Salad ready!

How to salt red fish yourself - quickly and easily.

The main “secret” of delicious salted fish is the correct composition of the salting mixture. Most often, just a mixture of salt and sugar is used. But we will add our own “zest” and our fish will be especially tasty and unusually tender. The “highlight” will be lemon juice and 1 tablespoon of cognac. Cognac will not only add an additional flavor note, but will also serve as a kind of “seal” for fish fillets.

You can also add seasonings to your taste: coriander, dill, lemon zest, soy sauce, bay leaf and others.

Some housewives prefer to lubricate the fish with sunflower oil (preferably refined so that there is no smell). Perhaps, if the fish is not fatty, for example, pink salmon, this is quite justified. But it seems to me that good quality trout or salmon should not be treated with anything additional.

So, mix all the ingredients of our mixture - 2 tablespoons of coarse salt, 1 tablespoon of sugar and one tablespoon each of lemon juice and cognac - in a small container and set aside for now.

Now it is important to prepare the fish. You can remove the skin, but you can leave it like that. If you have already prepared fillet, that’s great. If not, it’s better to “puff” a little, but remove all the bones - this will make the fish much more enjoyable to eat later! You can use tweezers - they are quite convenient for removing small bones from the fish.

If we salt a whole half-carcass of fish, it will take us 1-3 days (depending on the size of the piece) until it is ready.

If you want to speed up the pickling process, there is an easy way.
Pre-freeze the fish fillet in the freezer so that you can carefully cut it into thin slices. Then place them in layers in an airtight container, alternating a layer of fish and a layer of curing mixture. If you put such a container in the refrigerator overnight, then in the morning the fish will be salted enough and will be ready to eat.

Now we simply rub our fish with the mixture on both sides, place the fillets in a container and close with a lid.

For gentle, lightly salted salting, 1-2 days are enough, for stronger salting - 3-4 days. To stop the salting process, you simply need to drain the remaining brine from the container (the juice that the fish gives).

Yes, there is another necessary technological point - during salting, the fish must be turned over several times.

Red salted fish can serve us as a delicious stand-alone dish, or be included in salads, appetizers, form the basis of delicious sandwiches, etc. And most importantly, when you salt the fish yourself, you can regulate its quality, the amount of salt, and certainly not be afraid of harmful additives in the form of dyes, preservatives and flavor enhancers, which are often present in ready-made store-bought fish.

Cocktail salad with salmon, red caviar and shrimp

A light cocktail salad with seafood is perfect for an aperitif. A dish with an original presentation and a classic combination of flavors is an ideal appetizer for a holiday table.

Cooking time: 20 minutes Number of servings: 4

Ingredients:

lightly salted salmon, fillet (400 g);
boiled peeled shrimp (300 g);
red caviar (100 g);
avocado (1-2 pcs.);
mango (1-2 pcs.);
parsley (1 bunch);
lime/lemon (2 pcs./1 pc.);
dill (for decoration, to taste);
garlic (2-3 cloves);
soft cream cheese (150 g);
sour cream (50 ml);
salt, spices (to taste).

Preparation:

Cut the salmon fillet into small cubes.
Cut the shrimp into small pieces.
Wash the avocado, peel it and remove the pit. Cut the pulp into cubes.
Wash the mango, remove the pit and cut the pulp into cubes.
Wash the parsley, remove excess moisture with a towel and chop coarsely.
My lime. Cut one into small slices and squeeze the juice out of the second.
Wash the dill and dry with a paper towel. Divide into small branches.
We peel the garlic and pass it through a press.
In a separate container, mix lime juice, garlic, cream cheese and sour cream. Add salt and spices to taste. Mix thoroughly with a whisk, or use a blender.
Place parsley, salmon, shrimp, avocado and mango into portioned bowls or glasses. Pour plenty of sauce on top.
Decorate the salad with red caviar, lime wedges and dill sprigs.

Bon appetit!