Boiled cod salad - 95% protein fish and other ingredients: recipe with photos and videos

Home Salads with fish

cod salad is a cold appetizer dish. In terms of nutritional qualities, cold appetizers are not inferior to hot dishes, but are served in smaller quantities. Spices are deliberately placed in them so that they stimulate the appetite. However, on a home menu, salad can become the main dish for breakfast or dinner.

Cod is a low-fat fish, but nevertheless has a high nutritional value, per 100 g:

calories - 95;
vitamins - B6 (20%), B12 (15%), niacin (10%), C (5%), E (3%), folate (2%), pantothenic acid (1%), thiamine (1%) , group B (1, 2, 4, 6, 9, 12);
microelements - selenium (52%), potassium (12%), phosphorus (17%), magnesium (6%), sodium (3%), zinc (3%), calcium, iron, copper, manganese (1% each) .

In the selection of recipes you will find fresh and well-known combinations for making salads from boiled cod and other products. How to cook cod? Allow frozen fish to thaw at room temperature. Gut it, cut off the head and tail. You can add carrots, onions, bay leaves, and peppercorns to the cooking water. Place the fish in boiling water. Cook over low heat for 20 minutes.

Cod sauce (alternative to mayonnaise): cook a glass of cream for 3-5 minutes with spices, bay leaf, add a spoonful of butter and dill, a little garlic, remove the bay leaf.

Also see the step-by-step recipe for cod liver salad with photos

How to prepare boiled cod salad - 15 varieties

Kyiv salad with cod
Cod and chickpea salad
Boiled cod salad with apples
Cod salad - everyday recipe
Cod with green salad
Cod salad with potatoes Murmansk
Salad with boiled cod and vegetables
Salad "Fa-sol" - a set of proteins
Cod salad for breakfast
Salad with cod “Spicy”
French-style cod for connoisseurs
Cod with mayonnaise - appetizer before serving lunch
Boiled cod with avocado: an overseas recipe
Cod salad with horseradish
Cod salad in cones

With carrots

Salad with boiled cod can be supplemented with various vegetables. For example, carrots. It is added to the appetizer in boiled form. The salad will have a minimum of ingredients, but it will still be filling and tasty.

The calorie content of the treat is approximately 127 kcal per 100 g. And its BJU:

BJU	Value in g (per 100 g)
Squirrels	8,8
Fats	6,9
Carbohydrates	7,4

What ingredients will you need?

For the dish you need to take:

cod fillet – 900-950 g;
onions – 4-5 pcs.;
carrots – 6-7 pcs.;
mayonnaise, salt, fresh dill.

For this snack option, you can use other fish.

Step-by-step cooking process

The cooking process includes several stages:

All declared washed carrots should be peeled. Afterwards, the remaining parts of the vegetable are processed with a coarse grater. The resulting carrot shavings must be placed in a frying pan and left to simmer for 12-14 minutes. The vegetable should soften. It is best not to use oil, but use only water. After all, mayonnaise already contains enough fat. A lot of the latter is taken for snacks.
Peeled onions must be cut into medium pieces. If your family doesn’t like the distinct taste of such a vegetable in a dish, you can grate it.
The onion should also be simmered in water until soft and transparent for 12-15 minutes.
Stewed vegetables should cool. It is not necessary to salt them. This component is present in sufficient quantities in mayonnaise. But if you wish, you can also add a pinch of salt to the treat.
Only fillets will be used from the fish. It needs to be boiled until fully cooked, and then cooled, all the seeds removed and all excess removed. The fish is also cut into small pieces.
It is best to take a culinary ring for the dish and place it on a plate. The bottom of the dishes is coated with mayonnaise. And the fish is laid out on it. The product should be lightly pressed with your hands to form a uniform, neat layer.
Afterwards you need to distribute the onions and carrots. Each layer is coated with mayonnaise to taste. It's worth taking quite a lot of it.

All that remains is to let the appetizer brew for a couple of hours in a cool place and then serve it to the table. For decoration, you can take curly pieces of boiled carrots. Or - just cover the dish with cheese shavings.

Serving rules, decoration

Another interesting option for serving salad is to prepare it immediately in portions in low glass containers. It is especially convenient when receiving guests. Place a parsley leaf on top of each individual serving.

Kyiv salad with cod

A complex cooking process, but the result is worth it.

Ingredients:

potatoes - ½ kg;
fresh cucumbers - 3 pcs.;
eggs - 3 pcs.;
mayonnaise, green peas, herbs, salt - to taste;
Ground meat:
boiled cod - 250 gr.;
flour - 1 tbsp;
milk - ½ cup;
eggs - 2 pcs.
salt to taste.

Preparation:

Chop vegetables, pour mayonnaise. Salt the boneless cod, mix with flour, milk, one yolk and two whites in a blender until fluffy. Make meatballs and fry them. Place vegetables with mayonnaise on the bottom, meatballs on top, sprinkle with herbs.

With rice

Salad with boiled cod is a quick and simple dish. Instead of potatoes, various cereals can be added to it. White rice is best for snacking. It is important to boil it until soft and completely cooked. If desired, you can use smoked fish.

The product should be hot smoked without bones. Any of the salad options is suitable for a holiday table.

What ingredients will you need?

For the dish you need to take:

fresh cod – 270-300 g;
rice – 4.5-5 tbsp. l.;
cheese – 70-80 g;
eggs – 3 pcs.;
greens, salt, sauce.

Step-by-step cooking process

The cooking process includes several stages:

You need to start with cereal. The rice will cook until fully cooked. If you do not keep it on the stove, the product will remain tough and ruin the dish. The rice is pre-washed in several waters until the liquid becomes clear. Afterwards he goes to cook. The liquid should be 2 times more than the cereal. In this case, the fire must be kept low. The process will take approximately 17-20 minutes.
At the same time, cook the eggs until the yolk becomes firm. The product cools and randomly crumbles. Pieces of egg and cooked cereal are immediately poured into the salad bowl.
The cod is cooked separately. To do this, the fish steak is pre-washed and placed in a pan with water so that it only slightly covers the product. Cook the cod for about 17-20 minutes over medium heat. The fish is also salted and peppered to taste.
The cheese is processed with a grater with large divisions. Afterwards it is poured into a common bowl with the rest of the ingredients.
The cooled cod should be cut into bones and fillets. Be sure to remove the skin. The fish flesh is cut into medium pieces and added to the other ingredients.
All that remains is to finely chop the washed green onions.
The salad is salted, dressed with sauce, mixed.

It is advisable to serve the fully prepared snack already chilled. If you plan to store the treat for some time, then you should not immediately season it with sauce. In this form it can be kept in the refrigerator for up to 20 hours.

Serving rules, decoration

Vegetable flowers, for example, cut and arranged from fresh cucumber, cherry halves and sweet corn kernels, are perfect for decorating the salad. Another option for decoration is finely chopped greens.

Cod and chickpea salad

Portuguese recipe, all products available.

Ingredients:

boiled cod - 350 gr.;
boiled chickpeas - 300 gr.;
eggs - 4 pcs.;
onion - 100 gr.;
garlic - 2 cloves;
apple cider vinegar - 1 tbsp;
olive oil - 4 tbsp;
salt, pepper, parsley - to taste.

Preparation:

Finely chop onion, garlic, herbs, 1 ½ eggs, mix with oil, salt, pepper, vinegar. Juice is formed. Add cod, divided into slices, drained chickpeas. Mix and use the rest of the eggs for decoration.

Sea kaleidoscope salad from boiled cod

An unusual dish that amazes with its abundance of colors. Looks impressive on the holiday table.

Important! Clove buds have a rich and persistent aroma, so you need to add them to the broth according to your taste. . List of ingredients:

List of ingredients:

Cod carcass – 1 pc.
Celery in stalks – 1 pc.
Young radish – 250 g.
Red onion – 1 pc.
Ginger root (parsley root, parsnip) – 50 g.
Celery root – 100 g.
Mix of green salads – 350 g.
Garlic – 1 pc.
Multi-colored tomato – 4 pcs.
Onion feather – 30 g.
Carrots – 1 pc.
Vegetable oil – 50 ml.
Lemon – 0.5 pcs.
Cloves – 2-3 buds.
Salt.
Bay leaf.
Pepper.

Cooking method:

Boil the cod with the addition of vegetables and spices - carrots, celery root, fresh ginger, cloves, bay leaf. Cool in the broth (this will preserve the juiciness of the meat), disassemble with a fork into fillet pieces.
Chop the young radish into rings. Divide multi-colored tomatoes into thin slices.
Finely chop the celery stalk, red onion and green salad.
Mix vegetable oil with crushed garlic, herbs, spices and lemon juice.
Mix the prepared products in a deep salad bowl and pour in a sauce based on vegetable oil.

Boiled cod salad with apples

How one ingredient changes the taste for the better.

Ingredients:

potatoes - ½ kg;
boiled cod - 150 gr.;
pickled cucumbers - 100 gr.;
apples - 70 gr.;
green peas - 70 gr.;
eggs - 2 pcs.;
mayonnaise - 200 gr.;
sugar, lemon juice, herbs, salt - to taste.

Preparation:

Cut all the mentioned components into small cubes, put the peas as is, season with mayonnaise and seasonings.

If you cook the fish whole, tie it with twine before putting it in the water. This way it will keep its shape. The gills should be removed. When cooking after boiling, you need to reduce the gas; the fish should not boil, otherwise the taste will evaporate.

How long to cook cod

The key to the success of our idea is proper preparation of the fish. The task is not difficult, but has its own subtleties. That is, the carcass should be poured into cold water, with the addition of carrot slices, a couple of small whole onions, a slice of root parsley and peppercorns. How long to cook the cod after boiling depends on its size. This usually takes 15 to 20 minutes. If you are afraid that the fish will turn out tough (although this happens extremely rarely), pour a couple of tablespoons of vegetable oil into the pan.

It’s easy to determine the readiness of cod: try to separate the fibers from it. If they come off, you can take them out.

Housewives who prefer to use a double boiler program their device for 20 minutes. At the same time, the timer is set in the multicooker when the baking mode is set.

After the fish is pulled out, but before adding it to the boiled cod salad, many cooks advise sprinkling the slices with lemon juice or wine vinegar.

Cod salad - everyday recipe

Similar to Olivier with fish, a stripped down version.

Ingredients:

boiled cod - 200 gr.;
pickled cucumbers - 2 pcs.;
onion - 1 pc.;
green peas - jar;
salt, spices, oil for dressing - to taste.

Preparation:

Finely chop the ingredients, sprinkle with salt and spices, season with olive or other vegetable oil. Stir.

With potatoes: classic recipe

This salad can be prepared in a matter of minutes and does not require a lot of money. This recipe is considered quick to prepare, so it will always help out when you need to quickly feed guests or family members. It is acceptable to use canned fish of any kind, cooked in oil or in its own juice.

To prepare the salad you will need:

Several boiled potatoes.
A jar of canned fish.
A jar of canned green peas.
Medium sized bulb.
A couple of tablespoons of vegetable oil (preferably olive oil).
Mayonnaise, as well as greens.

First of all, potatoes are taken (about 0.5 kg). And also onions, which are peeled and cut into medium-sized cubes, while the potatoes must be boiled before this. A jar of green peas is opened and the marinade is poured into the potatoes and onions. A jar of canned fish is opened, after which the bones are removed, and the fish is kneaded with a fork, but the marinade is not thrown away. In this form, the canned food is sent to potatoes and onions. Finally, the dish is seasoned with vegetable oil, mayonnaise and herbs. The final touch is that this dish is thoroughly mixed and served.

Boil the eggs hard for 10 minutes, peel and separate the whites from the yolks (leave one whole egg to decorate the salad).
Grate the egg whites on a coarse grater, and the yolks separately on a fine grater.
Chop the onion into pieces.
Cut one tomato into cubes, and cut the other two and the remaining egg into large slices.
Mix the onion greens with the yolks and 1 tbsp. canned oils.
Combine chopped cod liver, egg whites, chopped tomatoes, yolks and onions in a bowl. Mix everything and season with mayonnaise.
Place any lettuce leaves on a flat plate and place the prepared salad on them.
Place egg slices and tomatoes along the edge of the plate.

This is a simple preparation of cod liver salad, but the layered version of the dish turns out to be more festive. The dish is served to the table not only as an independent dish; the cod appetizer is suitable for filling tartlets.

Cod with green salad

A small number of components, the original taste of the fish is preserved.

Ingredients:

boiled cod - ½ kg;
eggs - 3 pcs.;
assorted leaf salad - 100 gr.;
mayonnaise - 150 gr.;
lemon juice - 2 tbsp;
salt, bay leaf, peppercorns.

Preparation:

Boil the fish with bay leaf and pepper, remove the pulp and sprinkle with juice. Place in a salad bowl. In the same container: tear the lettuce leaves into large pieces, chop the eggs coarsely. Add salt, mix with mayonnaise...

With fried onions

Salad prepared with boiled cod is deliciously complemented with fried onions. The best sauce option for it would be mayonnaise.

Salad with boiled cod and fried onions

The salad contains a minimum of ingredients. And they are all very quick and easy to prepare.

What ingredients will you need?

For the dish you need to take:

cod fillet – 570-600 g;
onions and carrots – 3 pcs.;
mayonnaise – 1 tbsp.;
tomato and sweet pepper – 1 pc.;
black peppercorns – 4-5 pcs.;
laurel leaf – 1 pc.;
sunflower oil – 1 tbsp.;
water – 45-50 ml;
salt.

Step-by-step cooking process

The cooking process includes several stages:

Fish fillet, cleaned of all excess, will need to be placed in a saucepan, filled with water with bay leaf and peppercorns. The product will cook over medium heat for 7-8 minutes. The fish should be completely cooked. All that remains is to drain the water and let the product cool slightly. The cod is cut into small pieces that will be convenient to eat. It is also important to remove bones from the fish, even the smallest ones.
Heat half a glass of vegetable fat in a large frying pan with a thick bottom. You need to fry the onion on it, stirring often, so that it acquires an appetizing golden hue. Afterwards the product is transferred to a plate and set aside.
In the remaining fat you need to fry the remaining vegetables. To do this, the carrots are first coarsely grated, and the sweet peppers are cut into small pieces after getting rid of the seeds and partitions. Just cut the tomato into cubes. After about 8-10 minutes, the vegetables are filled with water. In this form, it is worth cooking the mass for approximately 7-8 minutes. It is important to wait for the liquid to evaporate.
Then you can mix all the fried vegetables.
All that remains is to form the appetizer. For it, fish pieces and fried vegetables are laid out in layers. They should be coated with sauce and salted to taste. A variety of spices can also be used.

It is best to let the snack cool first. Afterwards it can be cut like a cake and served.

Serving rules, decoration

If the delicacy is being prepared for an everyday dinner, then you won’t need to devote a lot of time and attention to decorating it. It will be enough to simply place a few parsley leaves on top. If you plan to serve the treat at the holiday table, you can cut out various interesting shapes from vegetables.

Cod salad with potatoes Murmansk

The Complete Guide to Cod: A to Z.

Ingredients:

cod fillet - 1 pc.;
mustard seeds, salt, pepper - to taste;
mustard - to taste;
shavings (alder, apple tree) - 1 cup;
raw potatoes - 1-2 pcs.;
a couple of lemon rings;
mayonnaise - 3 tbsp.
sunflower oil - 1 tbsp;
balsamic cream - a drop;
mustard - 1 tsp;
boiled eggs - 3 pcs.;
green onions - a large bunch;
leek - 1 root;
dill - bunch.

Preparation:

Dry the fish with a paper towel so that it is not too wet.

Cut the fillet with a cross. Moisten a baking sheet and put parchment on it. Place the fish on the parchment. Salt and pepper. Sprinkle with mustard seeds. Spread with mustard. Turn on the oven at 250 degrees for a couple of minutes, wrap the shavings in a foil envelope, put in the oven until smoke appears, put the fish there, bake for 15 minutes.

If you don’t want to bother with baking, you can boil the fillet. Peel the potatoes, cut them, boil them with lemon. Chop both types of onions and dill. Add grated eggs and potatoes, fish from a baking sheet without skin and sauce to the greens. Stir and serve warm.

With mushrooms

A variety of mushrooms go well with boiled cod. For example, you can take both fresh and white forest champignons. To add piquancy to the sauce, pickled cucumber is also used.

The dressing should be low-fat sour cream.

It is best to choose 15% dairy product. Sour cream will be mixed with various spices. For example, you can improve the taste of the sauce with mustard or garlic.

What ingredients will you need?

For the dish you need to take:

boiled cod – 240-260 g;
porcini mushrooms/champignons – 180-200 g;
onion, egg, pickled cucumber, potatoes - 1 pc.;
low-fat sour cream – ½ tbsp.;
vegetable oil – 1-1.5 tbsp. l.;
green onions, salt, spices.

Step-by-step cooking process

The cooking process includes several stages:

You will need to cut the peeled onion into half rings. Afterwards, the vegetable will be fried in a non-stick pan with a small amount of vegetable fat until an appetizing golden hue. Then the slightly browned onion pieces are transferred to a separate plate.
Mushrooms will also be fried in the same pan. You will first need to thoroughly rinse and cut the product into pieces. If wild mushrooms are used, they should first be boiled, and only then proceed to frying.
Next, you can mix both prepared components. The mass is salted. It will be delicious to complement it with spices.
The greens will need to be washed, dried and finely chopped.
Pickled cucumbers should be cut into small cubes. Excess liquid remaining after grinding the products is drained from them.
Pre-cooked fish fillets will be used. It should be disassembled into small pieces and placed in a deep bowl. You can immediately send miniature cubes of boiled, cooled and peeled potatoes here.
Add the fried ingredients and pickled cucumber cubes to the products already mixed in the step above.
All that remains is to add a boiled, peeled and diced egg, chopped fresh herbs.

The appetizer is seasoned with salted low-fat sour cream. This sauce can be supplemented with mustard and garlic.

Serving rules, decoration

After mixing, the appetizer is served to the table. You can pre-arrange it into portioned plates. Chopped green onion feathers are suitable for decoration.

Salad with boiled cod and vegetables

Clean, fresh taste: only fish and vegetation.

Ingredients:

boiled cod—300 gr.;
potatoes - 3 pcs.;
cucumbers - 2 pcs.;
tomatoes - 1 pc.;
green peas - 1 cup;
green onion, salt, pepper, mayonnaise - to taste

Preparation:

Sort the cod so that there are no bones, cut it together with the vegetables. Place all ingredients in a salad bowl and mix.

Apple salad with smoked cod

Sweet and sour salad of fresh fruits, vegetables and smoked cod.

List of ingredients:

Cucumber – 100 g.
Prunes – 30 g. (3-4 pcs.).
Sweet and sour apple – 300 g.
Hot-smoked cod – 200 g.
Tomato – 200 g.
Wine vinegar – 20 ml.
Any greens – 30 g.
Black pepper.
Salt.
Green onion – 30 g.
Chicken egg – 1 -2 pcs.
Vegetable oil – 50 ml.

Cooking method:

Cut the cucumber, boiled egg, fresh tomatoes and smoked cod fillet (h/c) into cubes.
Soak prunes in boiled water and chop into strips.
Peel the sweet and sour apple, remove the seed pods, and grate it on a profile for julienne in Korean style. Mix with wine vinegar and vegetable oil to prevent the flesh from darkening.
Chop the green onion and any greens.
Combine tomatoes, smoked cod fillet, cucumbers, boiled egg, apple pulp and herbs in a salad bowl.
Season with vegetable oil. After mixing all the ingredients, taste and add salt if required.

Salad "Fa-sol" - a set of proteins

Salad base: cod and beans, a little garlic for piquancy.

Ingredients:

boiled cod - 550 gr.;
boiled beans - 200 gr.;
butter - 100 gr.;
onion - head;
garlic - 3-4 cloves;
salt.

Preparation:

Boil the beans and puree 1/3 of them. Finely chop the fillet. Cut the onion into cubes and sauté. Grate the garlic. Mix all. Place on plates. Make the decor to your liking.

How to soak beans: fill more than 2/3 of the volume with water, replace the water after 12 hours, leave for another 12 hours at room temperature.

Poseidon salad

This salad got its name thanks to its main and main ingredient – fish. At the same time, it doesn’t matter what type of fish you prefer, in any case, the salad will turn out juicy, tasty, and the most important thing is that its preparation will not take much time.

Ingredients:

Cod fillet – 500 g
Chicken eggs – 5 pcs
Onion – 2 heads
Olive oil
Table vinegar
Sugar
Parsley
Salt

Preparation

Boil the fillet. After cooling completely, cut or tear into small pieces.
Boil the eggs hard and chop. The onion must be cut into small cubes.
In order for the onion not to be so bitter, it must be pickled. To do this, mix onion, vinegar, sugar in water and leave for a few minutes.
Then dry the onion and mix all the ingredients. Season with olive oil or mayonnaise.

Bon appetit.

Cod salad for breakfast

A hearty salad with radishes that invigorate the taste buds.

Ingredients:

boiled cod - 450 gr.;
eggs - 3 pcs.;
fresh cucumber and several radishes;
vegetable oil - 3 tbsp;
lemon juice - 2 tbsp;
parsley, salt, pepper, bay leaf.

Preparation:

Boil cod with bay leaf, salt and peppercorns. Cut into medium sized pieces. Place in the center of the dish. Make decor from cucumber and radish. Pour over the sauce: oil, lemon juice, salt, pepper. Add sliced eggs on top and sprinkle with parsley.

The simplest recipe

The recipe for a salad with boiled cod, apples and rice is used most often by chefs when they need to surprise guests. For piquancy and a brighter taste, add green onions to it. The latter is pre-finely chopped.

The easiest way is to use special culinary scissors for this.

What ingredients will you need?

For the dish you need to take:

long rice – 130-150 g;
green onions – ½ bunch;
mayonnaise – 160-170 g;
cod fillet – 270-300 g;
fresh dill – 1 bunch;
apple – 130-150 g;
eggs – 3 pcs.;
salt pepper.

Some cooks may find a boiled fish appetizer bland.

In this case, you can correct the situation with the help of salted/pickled cucumbers. Their quantity is determined by taste. Usually a couple of small cucumbers are enough.

Step-by-step cooking process

The cooking process includes several stages:

Cleaned and washed fish, cleaned of all excess, is best steamed. It's both quick and simple. The cod will ultimately retain its juiciness. If the cook doesn’t have a multicooker in stock, then you can simply use a colander. Approximately half a bunch of fresh dill is placed at the bottom. The fish is already on top. The cod will cook under the lid for about a quarter of an hour. Afterwards the fish is cooled.
The eggs will need to be boiled. When they have cooled, you can cut the product into miniature cubes. You should also finely chop all the greens. Before slicing, remove the skin and seed from the apples. Afterwards you should chop them randomly. Cubes or bars are perfect. It is advisable to sprinkle the apples with lemon juice so that they do not darken and look beautiful and appetizing in the finished treat.
All components from the previous step are mixed in a common bowl.
The cooled fish must be mashed with a fork. You can simply divide it into pieces with your hands. Then the cod is transferred to other ingredients. All that remains is to add salt. At this stage, you can also use spices. Colored ground peppers work best.
Lastly, the sauce is added to the salad. Mayonnaise is suitable for both homemade and store-bought.

You can serve the appetizer immediately without pre-infusion or cooling.

What can I add?

It’s very tasty to add various marinated ingredients to this dish. It can be not only cucumbers, but also cabbage or onions. It is worth placing soaked lingonberries on top of the salad. Red currants and cranberries are suitable. But you should not use too many of these berries.

Serving rules, decoration

The mixed appetizer should be placed in the cooking ring. Be sure to compact the treat tightly. Afterwards, you need to carefully remove the ring and decorate the dish on top, for example, with whole leaves of fresh herbs. Parsley and dill are perfect for this purpose.

Salad with cod “Spicy”

Quick to prepare, stylishly presented - feed your family in an extraordinary way.

Ingredients:

boiled cod fillet - 250 gr.;
boiled potatoes - 3 pcs.;
tomato - 1 pc.;
fresh cucumber - 1 pc.;
gherkin - 75 gr.;
green salad - 75 gr.;
mayonnaise - ½ tbsp.;
salt, pepper, vinegar - to taste.

Preparation:

Chop the cod and peeled vegetables, season with mayonnaise, salt and pepper.

Summer salad with boiled fish

The salad is called summer because it is light. During the hot season, this salad is perfect for a light dinner.

Ingredients:

Salad leaves
Cucumbers – 3 pcs.
Tomatoes – 4 pcs
Fish (cod) – 300g

Preparation

Cut the tomatoes and cucumbers into cubes.
Let's tear up the lettuce leaves
Let's boil the fish. Let's cut into small pieces.
Boil the fish for just a few minutes. After the water boils, cook for 3-4 minutes and remove. You can add pepper and bay leaf to the water.
You can mix the salad in a salad bowl or lay it out in layers, brushing each layer with mayonnaise.

Bon appetit.

French-style cod for connoisseurs

An elegant way to cook fish, a recipe for an event: tomatoes stuffed with lettuce.

Ingredients:

boiled cod fillet - 750 gr.;
tomatoes - 10 pcs.;
shrimp - 10 pcs.;
cucumbers - 2 pcs.;
eggs - 3 pcs.;
boiled mushrooms - 250 gr.;
lemon - 1 ½ pcs.;
mayonnaise 2/3 cup;
black pepper, salt.

Preparation:

Cut off the caps of the tomatoes, carefully scrape out the pulp and chop. Cod, mushrooms, eggs in small cubes. Salt and pepper. Mix with tomato innards. Add a drop of lemon juice to each fruit, fill with the mixture and pour mayonnaise. Leave for at least 5 hours. Decorate the top with shrimp.

Navy salad

This salad can be prepared from boiled fish, baked or even smoked. Moreover, with each variation the taste of the salad will only change.

Ingredients:

Fish - 200 g
Lemon – 1 pc.
Boiled pasta – 200 g
Canned peas – 120 g
Dill – 1 bunch

Preparation

Boil the fish and separate from the bones and skin. Cut into cubes. Boil the pasta and cut into small pieces.
The type of pasta can be any. Peel the lemon and cut into small cubes.
Mix all ingredients and season with mayonnaise or olive oil. Leave it in the refrigerator for several hours.

Cod with mayonnaise - appetizer before serving lunch

Salad is not for everyone who likes to lay out all the components separately.

Ingredients:

boiled cod - 600 gr.;
parsley (root) - 100 gr.;
celery (root) - 100 gr.;
carrots - 100 gr.;
peppercorns - 6 pcs.;
mayonnaise - 100 gr.;
horseradish - 75 gr.;
eggs - 2 pcs.;
salt - to taste;
cucumbers, tomatoes - for decoration.

Preparation:

Cut the cod into pieces, remove the vertebral bone and boil in a spicy broth with carrots. Place on a plate and cool. Grate horseradish on a fine grater and season with mayonnaise. Coat the fish with this sauce. Place egg slices on top. Make a decorative arrangement of sliced cucumbers, tomatoes, carrots.

Salad with boiled fish and cabbage

For those who are bored with traditional recipes, this interesting and, most importantly, delicious salad will be very much to their liking.

Ingredients:

Fish fillet – 250-300 g
Sea kale – 1 jar (300g)
Chicken eggs – 2 pcs
Quail eggs – 3 pcs
Onions – 1 pc.
Mayonnaise

Preparation:

First of all, you need to boil the fish and eggs.
Peel the onion and cut into cubes
Eggs must be cut into cubes
Cut the seaweed into small pieces
Everything needs to be mixed and seasoned with mayonnaise. Add salt to taste. Decorate with quail eggs.

Boiled cod with avocado: an overseas recipe

How they cook in the West: cutting, spices, styling.

Ingredients:

boiled cod fillet -
avocado - 2 pcs.;
lemon - ½ piece;
sweet onions - 1 pc.;
olives - 1 jar;
lettuce leaves - for draping the bottom;
oil for dressing (olive);
red pepper, eggs for decoration

Preparation:

Cut one fruit into slices, pour over lemon juice. Chop the cod, add julienned onions, olives, 1 of 2 avocado pieces (sprinkle with lemon) to the salad bowl, season with oil, stir. Place on a plate covered with green salad. Decorate with red pepper and sliced avocado.

Fish salad: classic fish salad recipes and quick options

Any holiday table would not be festive enough without fish salads. Seafood has always been considered a delicacy, even in those cities located near the banks of rivers, lakes and seas. The special taste of fish and the richness of variations with other ingredients made them exquisite. Today, even in order to treat visiting friends, you want to diversify the table with something unusual. All kinds of fish, methods of cooking and seasoning will replace the boring chicken or sausage. There are so many recipes that you just have to choose the direction: classic, festive or quick to prepare.

Classic fish salads

Among the many dishes, there are classic options that never tire of delighting guests at holiday tables. Moreover, each generation brings something new to recipes, as if maintaining and establishing the reputation of various dishes. Among salads with fish, there are also recipes, or at least names, that we have known since childhood. Probably everyone remembers grandma’s herring “under a fur coat” or the wonderful Mimosa salad. Let's look at ways to prepare classic fish salads:

Fish salad according to the traditions of Jewish cuisine

To prepare one serving of this salad you need:

200 g fish (bream, ide, large perch or pike perch),
half an egg,
10-15 g vegetable oil,
20 g 3% table vinegar"
1 tsp. Sahara,
salt, ground black pepper, bay leaf and other spices to taste.

Boil the fish in salted water with a bay leaf until tender,
get rid of bones
cut the separated meat into cubes,
boil an egg,
Mash the egg yolk with sugar, and cut the white into cubes,
combine the prepared ingredients,
add oil and vinegar,
season and stir gently.

Herring “under a fur coat”

To make this salad, purchase the following:

4 things. potatoes,
one beet,
1-2 carrots to taste,
2 pcs. herring,
two eggs,
100 g mayonnaise,
greenery.

Preparation proceeds as follows:

boil vegetables and eggs,
grate boiled carrots, potatoes, beets and eggs on a coarse grater,
cut the herring fillet into pieces,
lay out potatoes in layers, then herring fillets, eggs, beets and carrots,
You can decorate the finished dish with herbs.

Mimosa salad"

The list of ingredients includes:

6 pcs. eggs,
3 onions,
100-150 g hard cheese,
250 g mayonnaise,
100 g frozen butter,
1 can of canned fish,
Greens to taste.

Preparation will take you no more than an hour:

boil the eggs hard, finely grate and place on the plate in the first layer,
grate the cheese on a fine grater and place in a second layer,
for the third layer, pour in the canned fish, mash with a fork and remove large bones,
spread the last layer with 100-150 g of mayonnaise,
finely chop the onion, scald with boiling water (so that the onion loses its bitterness) and place it on a plate in the next layer,
grate butter into a dish on a coarse grater,
finely grate three egg yolks on top,
spread the remaining mayonnaise,
Finely grate the remaining three yolks and mix with chopped herbs - cover the previous layers of salad.

Tip: It is better to compact each layer, except for mayonnaise, with a spatula or other devices convenient for this. After cooking, you need to let the salad soak in mayonnaise. This will take several hours.

Fish salad for a special occasion

Of course, we are used to seeing classic salads at every holiday. However, sometimes you want to surprise your guests with an unusual presentation of similar dishes. As for fish salads, it’s easy to get creative, because a lot of ingredients go well with fish, even wine.

Fish salad “Sauvignon”

For preparation you will need the following ingredients:

800 g fish fillet,
4 tomatoes,
one zucchini,
one onion,
10 black olives,
1 glass of green peas,
½ cup lemon juice,
2 glasses of dry white wine “Sauvignon”,
herbs, salt and pepper to taste.

Special attention can be paid to preparing the sauce (if you do not buy ready-made in the store):

1/3 cup olive oil,
1/3 cup white wine vinegar
2 stalks of celery,
salt and other seasonings to taste.

Boil fish in wine for 20-25 minutes,
cut the boiled fillet into small pieces and place in a salad bowl,
season the fish with lemon juice and spices,
chop vegetables and herbs, add to fish meat and mix,
Mix the ingredients for the sauce separately and pour the finished sauce into the salad,
Gently mix all the salad ingredients and place the dish in the refrigerator for an hour.

Salad "Acorn"

For this salad, prepare the following:

one small cold smoked mackerel,
2 pcs. potatoes,
80-100 g pickled honey mushrooms,
one onion
200 g hard cheese,
two eggs,
8 pcs. green olives,
4 things. olives,
parsley and mayonnaise to taste.

Tip: First, prepare a fairly deep form in which to prepare the salad. It should be greased with sunflower oil and covered with cling film.

finely grate the cheese and distribute over the entire pan (bottom and walls),
place pickled mushrooms in the middle of the cheese layer,
chop the onion and place a layer on top of the mushrooms,
boil the eggs, grate them on a coarse grater, place them on a layer of onion and brush with mayonnaise,
select the mackerel fillet, cut it into pieces and place in the next layer,
boiled potatoes are applied last and smeared with mayonnaise,
Now let the dish soak for half an hour.

Does the resulting salad look anything like the picture? The secret is to turn the infused dish over to the other side onto a flat salad bowl and remove the film.

All that remains is to decorate the salad with olives and black olives.

Salad “Fox coat”

For this modern herring under a fur coat you will need:

herring,
2 pcs. onions,
2 pcs. carrots and potatoes,
300 g pickled mushrooms,
2 tbsp. l. vegetable oil,
mayonnaise.

Now start cooking:

boil potatoes and carrots in their skins, after cooling, peel and coarsely grate separately,
finely chop the onion and fry in oil over medium heat for 2-3 minutes,
rinse the pickled mushrooms, chop (if they are large) and add to fry with the onions until golden brown,
separate the herring fillet and cut into cubes,
arrange the layers in order: herring, onions with mushrooms, potatoes, carrots.

Tip: Each layer of salad is smeared with mayonnaise. The last layer of carrots is not completely covered with mayonnaise, but with careful strokes to resemble a fox fur coat.

Instant fish salads

Sometimes you want to serve so much to the table, but you don’t have time to prepare many different recipes. Instant salads help us out with this. Salads with fish occupy a special place. After all, this ingredient can be obtained ready-made in salted, smoked, canned and pickled form. But even if you decide to boil the fish, it won’t take much time. We present to your attention several recipes for quick-cooking fish salads.

Fish salad “15 minutes”

You will need for cooking:

150 g red fish,
3 pcs. potatoes,
one tomato,
2 pcs. eggs,
80 g hard cheese,
1 clove of garlic,
mayonnaise (to taste for soaking),
salt, pepper, dry ground garlic and allspice to taste,
leeks for decoration.

Cooking is carried out in five stages:

boil the potatoes, grate them, put them in a salad bowl and sprinkle with allspice,
Spread the first layer with mayonnaise and add diced tomato,
finely grate the cheese, chop the garlic and place in the next layer,
grease the second layer with mayonnaise,
cut the fish into thin strips and decorate the salad with it using leeks in the shape of a gladiolus.

Salad with red fish in 10 minutes

For this salad, prepare the following ingredients:

50 g lightly salted salmon,
30 g hard cheese,
1 PC. gherkins,
5 cherry tomatoes,
5-6 green onions,
4-5 sprigs of dill,
mayonnaise to taste.

This salad is prepared as follows:

cut the salmon into small pieces,
grate the cheese on a coarse grater,
cut the tomatoes into slices, the gherkin into cubes, chop the greens,
mix all ingredients with mayonnaise.

The main thing is not to add salt!

Eldorado salad will take you 20 minutes

Includes:

200 g lightly salted salmon or trout,
150 g hard cheese,
one pear,
one tomato,
1 bunch of leafy green lettuce,
1-2 tbsp. l. chopped greens,
lemon juice and olive oil to taste,
olives (for decoration).

finely grate the cheese and mix with chopped herbs,
Place the dough in circles on a layer of parchment on the pan and bake in the microwave for 7-8 seconds,
cut lettuce, tomato, fish and pear (the first can be torn with your hands, the last must be sprinkled with lemon juice),
Divide the salad mixture into salad bowls and season with olive oil and lemon juice,
decorate the finished dish with cheese, black olives and black olives baked in the microwave.

Salmon salad with rye croutons

The composition includes the following ingredients:

350 g lightly salted salmon fillet,
4 things. cucumbers,
1 head of iceberg lettuce,
1 pack or 100 g of rye crackers,
salt and pepper, herbs and mayonnaise to taste.

Preparation will take only 15 minutes:

cut fresh cucumbers into strips,
divide the salad into leaves and cut into pieces,
cut the fish fillet into cubes,
combine all ingredients with crackers in a salad bowl and season to taste,
Season the salad with mayonnaise and mix thoroughly.

Salmon and grapefruit salad

For this salad you will need the following products:

4 things. 180 g salmon fillet each,
one grapefruit and avocado,
¼ red onion
4 cups mixed lettuce leaves
2 tbsp. l. olive oil,
2 tsp. red wine vinegar,
salt and pepper to taste,
vegetable oil.

Prepare the salad this way:

preheat the grill to medium heat
grease the grill grate with vegetable oil,
cut the salmon fillet into pieces, sprinkle with salt and pepper, place on the grill and fry until cooked (5-6 min/1 side),
let the fillet cool,
Peel the grapefruit completely (the juice should drain into a bowl, into which you then place the grapefruit slices),
place lettuce, avocado and onion in a bowl with grapefruit, pour olive oil and vinegar over them, sprinkle with salt and pepper and toss,
place salmon pieces in a bowl with mixed ingredients.

Tip: You can simply cook the fish in the oven on a baking sheet.

Smoked fish, fennel and mango salad

The composition of this salad is very attractive:

300 g smoked mackerel,
1500 g smoked trout,
1/3 cup olive oil,
3 tbsp. l. wine vinegar,
one fennel,
2 cloves of garlic,
1 PC. mango,
bunch of dill,
a pinch of sugar and pomegranate seeds.

Cooking takes only 15 minutes:

prepare a dressing in advance from wine vinegar, sugar, finely chopped garlic, olive oil and a bunch of dill,
cut the mackerel into pieces and cut the trout into strips,
place the fish on a platter and add the fennel and mango slices,
sprinkle with pomegranate seeds and drizzle with dressing.

Cod salad with horseradish

Really reach out to eaters.

Ingredients:

potatoes - 4 pcs.;
horseradish - 100 gr.;
greens - 50 gr.;
mayonnaise - ½ tbsp.;
carrots - 2 pcs.;
boiled cod, fillet - 250 g;
salt pepper.

Preparation:

Cut the boiled cod, carrots and potatoes into pieces, grind the horseradish in a meat grinder or blender, add herbs, salt, spices, mix the mixture with mayonnaise.

With cheese

A salad made from boiled fish with the addition of cheese is hearty and tasty. To prepare this dish, it is better to take sea fish with white meat, such as cod or halibut. You will need the following ingredients: a glass of canned peas, 4 pickled cucumbers, mayonnaise, 3 eggs and about 100 grams. salty cheese, onion and a little vegetable oil.

Boil the fish and break it into pieces. Season with salt and add pepper. Boil 3 eggs, cool, and peel. Cut into cubes. Finely chop the onion, fry until golden brown in any vegetable oil. Place from the frying pan on a napkin or paper towel so that excess fat remains on it.

Chop the cucumbers and let the marinade drain off. Lightly salt the mayonnaise and add pepper. We will lubricate each layer of salad with it. Place a layer of fish on the bottom of the salad bowl and cover it with a thin layer of mayonnaise. Place the next layer of fried onions, then eggs, cucumbers, and peas. Grate hard cheese. Lubricate the top layer of green peas with mayonnaise and generously sprinkle it with cheese.

Before serving, you need to keep this salad in the refrigerator and let it soak in the mayonnaise. This dish is very satisfying and unusual. But you need to take into account that due to its composition, it is very high in calories. It is better to serve a layered salad of boiled fish with cheese for lunch as a second course.

Important! To “lighten” the dish, you can slightly change the set of ingredients. So, instead of mayonnaise, you can use homemade sauce from raw yolk, whipped with olive oil and mustard.

Salty hard cheese can be replaced with goat cheese, which does not contain fats harmful to the body. Chop it with a fork and sprinkle it on top of the salad. In some cases, it is possible to reduce the amount of boiled eggs.

Almost Japan

The recipe for boiled cod salad with rice could well have been developed by Asian chefs. The only thing that distinguishes it from Japanese dishes is the preliminary preparation of the fish.

Cod, boiled in accordance with the rules, is cut evenly. Half a cup of fluffy rice is prepared in Japanese style. Onions (take a lot, up to three heads per 200 grams of cod) are cut into rings or halves and pour boiling water over them for a couple of minutes so that they are not too bitter. Three hard-boiled eggs are chopped not finely, but not coarsely, the lettuce is torn into pieces by hand (if uneven edges are unacceptable to you, you can cut it). All prepared products are mixed and seasoned with mayonnaise.

Note: if you want to add exoticism to the salad, add a spoon or two of soy sauce to the mayonnaise.

To decorate the dish, slices of cod, eggs cut into slices and medium-sized whole lettuce leaves are used. However, this step is only necessary if the salad is intended for a gala feast. If you plan to eat it on a regular day (and it is inexpensive, healthy and quick to prepare), you can eat it without decorations.

When preparing any salad from those proposed, you don’t have to worry about your figure: cod is an almost dietary product. But when in doubt, choose a recipe without potatoes.

Cheese temptation

The combination of the exquisite taste of hard cheese, a hint of fish and lemon sourness is something that all lovers of a non-standard dish will enjoy. The bottom of the salad bowl is lined with boiled cod, disassembled and pitted, and lightly sprinkled with sugar. The thinnest, most transparent slices of lemon are placed on top (each circle is cut into four parts). Citrus is sprinkled with ground pepper. In the original recipe it is black, but an even more interesting taste is provided by a mixture of peppers. The structure is covered with grated cheese, and its layer should not be thinner than fish. The final touch is flavoring with mayonnaise. So that it gets to the very bottom, the boiled cod salad is kept cool for several hours.

With corn

Corn will make the snack fresher, crispier, and more appetizing. It is important to take strong, sweetish grains. The main components of the salad should be supplemented with tomatoes, cucumbers, and mushrooms.

For mushrooms, it is better to choose fresh large champignons.

What ingredients will you need?

For the dish you need to take:

Step-by-step cooking process

The cooking process includes several stages:

If necessary, you can add salt to the dish and even use any spices.

Serving rules, decoration

It is best to serve the salad in a common bowl. First you need to mix it well so that the sauce is evenly distributed over the treat.

Classic fish and potato salad - a wonderful interpretation

Some of the most delicious salads are rightfully considered to be those to which fish is added. It can be boiled, salted, smoked fish or even canned fish. Boiled cod salad with potatoes will have excellent taste. And this seafood will give the body much more benefits than, for example, sausage or crab sticks. Without a doubt, such salads of boiled cod with potatoes are especially valuable and therefore so loved. In addition, at the moment there are so many variations of pollock salads with potatoes that it is simply impossible to collect them all in one cookbook. This article presents the best and most original recipes for holiday and everyday fish and potato salads, which should not be ignored.

Fish salad with potatoes

An amazing mustard dressing combined with the pleasant aroma of smoked fish and the tenderness of boiled potatoes works wonders. Salad with smoked mackerel and potatoes is not only light, but also nutritious, delicious and unique. It creates a real gastronomic miracle that is sure to delight everyone who is lucky enough to try this dish.

For fish and potato salad you need:

600 gr. potatoes,
450 gr. hot smoked fish,
350 gr. green beans,
1 onion head,
20 gr. Dijon mustard,
20 gr. wine vinegar,
60 gr. olive oil,
40 gr. capers.

Salad with fish and potatoes:

The potatoes are washed with a brush and then boiled in a saucepan in salted water, cooled and peeled, cut into slices on a board and poured into a salad bowl.
At the same time as the potatoes, boil the beans, then drain them in a colander and place them in the same salad bowl.
Next, prepare a sauce from mustard, oil, vinegar and capers, and mix these components together.
Pour half of this sauce over the potatoes and beans.
The fish is separated from the skin, all the bones are removed and finely cut with a knife.
The onion is freed from the husk, washed and chopped into thin slices with a knife.
The onion and fish are added to the salad bowl and poured over with sauce.
Mix everything with a spoon.

Potato salad with fish

The idea that this salad with potatoes and herring is too easy to put on the holiday table will be deceptive. Yes, of course, there are no special components in it, there is not even mayonnaise as such, but it is ideal as a snack for strong drinks, regardless of their strength. It goes great with beer and with vodka, by the way. Naturally, any holiday simply cannot do without it.

Required components:

400 gr. herrings from a barrel,
350 gr. potatoes,
1 bell pepper,
200 gr. pickled cucumbers,
1 onion head,
1 bunch of fresh dill,
2 gr. salt,
4 gr. pepper,
30 gr. butter,
10 gr. 9% vinegar.

Fish salad with potatoes:

The herring on the board is cleaned, cut, and washed. The resulting fillet is cut into small squares with a knife.
The potatoes must be washed with a brush, then boiled in a pan of salted water, forced to cool and cut into squares using a knife.
Cut the cucumbers into even smaller squares on the board and squeeze them a little from the brine.
The peppers are washed, peeled and cut.
The onion is cleaned and chopped with a knife.
The dill is washed, dried and, after chopping, added to the rest of the ingredients.
Pour all the products prepared for this moment into a salad bowl and pour over oil and vinegar, sprinkle with salt and pepper, and mix everything with a spoon.

Boiled fish salad with potatoes

What makes this salad special is the fish. Indeed, in this case it is added to the salad in boiled form. Due to this, the taste of the salad with boiled fish and potatoes is special, and there are a huge number of beneficial properties. In the company of vegetables, the fish looks magical, and in this case its taste is simply extraordinary.

For a salad with boiled fish and potatoes you need:

500 gr. fresh fish,
3 large eggs,
300 gr. potatoes,
150 gr. carrots,
1 onion head,
200 gr. pickled cucumbers,
250 gr. peas from a jar,
120 gr. mayonnaise,
2 gr. salt,
4 gr. pepper

Salad with boiled fish and potatoes:

The fish is washed, cleaned and placed in a saucepan with salted water, where it is boiled. Then cool, remove absolutely all bones and skin. The fillet is cut into pieces with a knife.
Potatoes and carrots are washed with a brush and boiled in plain water, then cooled and cut into cubes on a board.
In another pan, boil the eggs for about twelve minutes. After this, the boiling water is drained, and cold water is poured into them, they are cooled, the shells are peeled off, and they are crushed with a regular fork.
The onion is peeled and washed, placed on a board and chopped into thin slices.
Cucumbers are cut into cubes on a board.
Pour absolutely all the products into a salad bowl, where they add salt, mayonnaise and pepper, and mix.
Place the peas from the jar in a colander, wait for the marinade to drain, and pour them into a salad of boiled fish and potatoes. Mix everything one more time.

Potato salad with tomatoes and sardines

This delicious salad with fish is incredibly simple to prepare, but at the same time it turns out unusually tasty, bright and rich. All products are perfectly combined, but at the same time they stand out and do not merge into a homogeneous mass.

Required components:

350 gr. potatoes,
400 gr. sardines,
3 bell peppers,
200 gr. tomatoes,
1 onion head,
30 gr. butter,
50 gr. white wine,
2 gr. salt,
4 gr. pepper,
5 gr. Sahara,
3 cloves of garlic.

Preparation step by step:

The potatoes are washed with a brush and placed in a pan, already filled with water at this point, boiled and immediately placed in the refrigerator, cooled, peeled and cut into small cubes with a knife.
The pepper is washed, a box with seeds is taken out of it and finely chopped with a knife.
Tomatoes are also finely chopped.
Open the jar of sardines and chop the fish fillets using a sharp knife.
The onion is cleaned and washed, cut into thin half rings, then poured into a frying pan and mixed with wine, sugar and salt. It is stewed in this composition.
The garlic is peeled and crushed in a garlic press, poured into the onion.
All chopped products are poured into a salad bowl and poured with the onion mixture, be sure to mix with a spoon.