How to make a fish salad: Loaves & Fishes Fish Salad Recipe


How to make Grilled Fish Salad, recipe by MasterChef Sanjeev Kapoor

How to make Grilled Fish Salad –

Grilled fish served with sauteed vegetables

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless fish , Potatoes (आलू)
Cuisine : Fusion
Course : Salads

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यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Ingredients for Grilled Fish Salad Recipe

  • Boneless fish 2 a piece
  • Potatoes boiled and peeled 2 medium
  • Olive oil 3 tablespoons
  • Garlic 15 cloves
  • Salt to taste
  • Cumin powder 1 teaspoon
  • Peppercorns crushed 1 tablespoon
  • Red capsicum cut into pieces 1 medium
  • Yellow capsicum cut into pieces 1 medium
  • Green capsicum cut into pieces 1 medium
  • Lemons 2 1/2
  • Pickled jalapenos 2-3


Step 1

Dice potatoes. Heat 2 tbsps olive oil in non stick pan, add garlic cloves and sauté till light brown.

Step 2

Sprinkle some salt on a plate. Add cumin powder and crushed peppercorns and mix well. Coat the fish pieces with this mixture.

Step 3

Add all capsicum pieces to pan and toss. Add salt and toss again. Sauté for 2-3 minutes. Cut 2 lemons into thick slices. Transfer sautéed vegetables into a bowl.

Step 4

Add 1 tbsp oil to the same pan. Place 4 lemon slices in two groups on the pan and place one fish piece on each of them and cook for 2 minutes.

Step 5

Place potatoes in a bowl. Chop jalapenos and add and mix well. Squeeze juice of ½ lemon and add. Flip fish pieces alongwith lemon slices and cook till both sides are equally done.

Step 6

Transfer vegetables onto a serving dish. Sprinkle salt on top and drizzle 1½ tsps olive oil. Place cooked fish pieces on top alongwith lemon slices. Serve immediately.

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Peruvian Raw Fish Salad – Cooking With Lei

Sometimes it’s the small touches that make the biggest difference. It is this surprising secret ingredient to make the classic Peruvian raw fish salad (ceviche) tastier than ever: fresh pineapple juice. The pineapple juice gives a delicate hint of tropical sweetness and transforms a simple receipt to a magical dish.

Enjoy this healthy and refreshing Peruvian raw fish salad with the Peruvian music on a hot day and daydream about your South American travels!

  • Fresh white fish with a relatively firm texture, like that of snapper, Gurnard, tarakihi or warehou is the best choice.
  • Use a 3:1 ratio of Lemon Juice to water to dilute the acidity of the lemon juice.

Enjoy this healthy and refreshing Peruvian raw fish salad on a hot day and daydream about your South American travels!




South American


ceviche, peruvian ceviche, peruvian fish salad, peruvian salad, raw fish salad

Servings: 2

Author: Cooking With Lei

  • 250
    fresh gurnard fillets
    slice to 1/2 cm thick pieces
  • 1/2
    lemon juice
  • 2
  • 1/2
  • 1/2
    red onion
    finely sliced
  • 1/4
    roughly chopped
  • 2
  • 1
  • 1/2
    sweet potato chips
  1. Blend the chopped pineapple until smooth puree and drain out 2 tablespoons of pineapple juice.

  2. In a large bowl, add the lemon juice,pineapple juice, onion, salt, toss together and leave in the fridge to marinate for 5-10 minutes.

  3. Drain the fish and mix with coriander and corn. Serve with sweet potato chips.



Smoked Whitefish Salad Recipe

Nutrition Facts (per serving)
187 Calories
8g Fat
1g Carbs
27g Protein

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Nutrition Facts
Servings: 6
to 8
Amount per serving
Calories 187
% Daily Value*
8g 10%
Saturated Fat 1g 7%
41mg 14%
1222mg 53%
1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Vitamin C 1mg 5%
Calcium 26mg 2%
Iron 1mg 3%
Potassium 514mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

With its flashy salmon hue and silky texture, lox usually gets the most bagel pairing attention. But if you haven’t tried whitefish salad, you’re missing out on a worthy topper not just for bagels, but for everything from challah or crackers to crudités. Its humble look belies a rich, smoky flavor, punctuated by the crunch of celery and the bright flavors of fresh dill and a hint of lemon. It’s quick and easy to make, too — perfect for when you want a simple yet sophisticated upgrade from tuna salad. 

Where to Find Smoked Whitefish: Bagel shops and Jewish delis often carry whitefish, as do some supermarkets, fishmongers, and warehouse clubs, like Costco or BJs. Brooklyn-based Acme Smoked Fish has a helpful store locator on its website, which can help you track down its kosher-certified whitefish.

Kosher Status: Pareve, Passover

Phenomenal Kosher Fish Salads – Jamie Geller

I rarely mind cooking, in fact I love to cook, whether it’s wintery cold outside or blazingly hot. But when the temperature climbs above 80 degrees, what I make for dinner changes. It has to be easy on me and easy on the digestion.

I’m fortunate that my husband loves or pretends to love or at least accepts without complaint (most of the time) whatever I cook for him. When summer comes around and I serve salad a few times a week, he eats it up as happily as he feasts on stew in January.

Now, I could get along with lettuce, tomato and some cooked veggies and chick peas and avocado and the like, with a hard roll and butter or some toasted, olive-oil brushed, zatar-sprinkled pita. But my husband needs something more substantial. Meat, chicken or fish. And since I make a lot of fish it’s frequently fish salad he gets. Sometimes it’s a from-scratch salad, but sometimes I plan ahead, buy more fish than I need for dinner, and use what’s left for salad the next night.

Fish salads have several advantages for us. It’s not just that they’re healthy, filling and delicious, but also because we like cheese, which I can use to give the salads an additional flavor element. With the variety of fish we like (Arctic char, salmon, tuna, cod, halibut) and the different cheeses out there (goat, blue, feta, and so on) I can mix and match all summer and never combine the same ingredients twice.

That, plus the changes I make to the dressing, creates so much variety that dinner never becomes boring, same-old, same-old.

I don’t care for bottled dressings because they’re usually too salty and too filled with ingredients I don’t want us to eat, so I make my own, which takes about 4-5 minutes, tops. Most of the time the dressing consists of olive oil and some kind of wine vinegar (with fish it’s often white wine vinegar) but then I change things and use corn oil and rice vinegar or canola oil and apple cider vinegar, depending on what fish I’m including. Or I nix the vinegar altogether and use fresh lemon juice instead and maybe add other flavors too: a little bit of orange juice for a salad that has sweetish ingredients like dried cranberries and salmon or Dijon mustard to a more robust salad I might make with mackerel or bluefish.

Fresh herbs are so readily available these days (in the summer I grow my own basil, mint and oregano) and I find these very useful to keep the dinner flavors exciting. Tuna with thyme, tarragon or oregano. Salmon with dill, mint or coriander. You get the point.

If you think fish salads won’t be substantial enough for your family, consider this: you can mix in yesterday’s leftover potatoes or pasta. Add thawed frozen lima beans or canned kidney beans. Corn kernels (even better from leftover grilled corn). Leftover broccoli, asparagus, cooked carrots or parsnips. What better way to clean up the fridge of leftovers and serve vegetables too?

It’s true, sometimes I notice that my husband eats every part of a salad except for the Swiss chard or fennel, which aren’t his favorites. Still, fish salad is a good way to serve a one-dish dinner that’s easy, healthy, tasty and economically savvy too.

Enjoy these recipes:

Fish Salad Recipe – How To Make Fish Salad

Fish Salad is a very tasty recipe. Learn how to make/prepare Fish Salad by following this easy recipe.

Fish Salad Recipe
Preparation Time 10 Minutes
Cooking Time 15 Minutes
Difficulty Average
Recipe Type Non Veg.
Serves 4


  • 1/4 inch thick fresh Ginger (unpeeled and sliced)
  • 1/4 cup Soy Sauce
  • 1/4 tsp Hot Pepper Flakes
  • 3 tbsp Lime Juice
  • 2 cloves Garlic (finely chopped)
  • 2 tbsp Vegetable Oil
  • 1 tsp Lime Zest (grated)
  • 1/4 tsp Black Pepper
  • 2 cups Bean Sprouts
  • 1 1/4 pounds (0.56 kg) Cod or Halibut Steaks
  • 1 tbsp Honey
  • 4 cups (6 ounces) Chinese Cabbage (shredded)
  • 4 cups Red Leaf Lettuce (shredded)
  • 2 large Carrots (thinly sliced like matchsticks)
  • 2 tbsp Sesame Seeds (toasted)

How to make Fish Salad:

  • After lining a broiler pan with foil, lightly grease the foil with vegetable oil, and preheat the broiler.
  • Blend garlic, ginger, soy sauce, lime juice, oil, honey, lime zest, black pepper and hot pepper flakes in a processor to make a marinade.
  • Take half the marinade and apply it on the fish (on top side) and place it on the broiler.
  • Broil the fish for 5 minutes.
  • After 5 min, turn the fish over side and apply the marinade and broil for another 5 minutes.
  • Dress 4 plates with cabbage, lettuce, carrots and bean sprouts.
  • Cut the hot fish equally and place them on top of the greens.
  • Pour the remaining marinade on the hot fish and sprinkle sesame seeds on top of the salad.
  • Your fish salad is ready to be served.

Red fish Salad Russian Style • How To Cook Recipes


  • Trout

    200 Gram(s)

    Lightly salted trout (or other red fish)

  • Potato

    3 Piece(s)

    Boiled potatoes

  • Onion

    1 Piece(s)

    Green small bunch

  • Sour Cream

  • Mustard

  • Salt

  • Ground black pepper

  • Cherry Tomatoes

  • Dill

    3-4 Piece(s)

    fresh dill branches


Preparation mode:

A salad with red fish and tomatoes is very tasty, hearty, beautiful and perfect for a holiday. If you decorate the salad in the New Year, it will perfectly replace the olivier and decorate the table so here is how to make the Red fish Salad Russian Style.

Prepare salad products

You can take any red fish – chum salmon, salmon, pink salmon (I have trout). You can pickle the fish yourself or buy in a store.

Wash the vegetables. Cook potatoes in advance (about 20 minutes from the moment of boiling).

For salad dressing, mix sour cream and mustard, add a little salt.Stir the sour cream dressing thoroughly until smooth.

Prepare salad products with red fish and tomatoes

Cut the tomatoes in half, remove the seeds and juice, so that subsequently the salad does not become watery.

Cut the potatoes into small cubes.

Slice tomatoes like potatoes.

Salted trout (or other red fish) is cut in the same way as vegetables.

Chop the green onion finely.

Mixing and cutting the vegetables and tomatoes steps

Part of the dressing and decoration

Then mix all the ingredients in a salad bowl and season with cooked sour cream dressing. Add salt and pepper to taste.

The salad is festive, which means that it needs to be decorated. To decorate the salad, you will still need cherry tomatoes and dill. Cut the tomatoes in half, cut the twigs from the dill.

2-3 tbsp of sour cream dressing put in the corner of the package. Then you will need to cut off the very tip of the bag to squeeze thin stripes of dressing. A pastry bag is also available.

Part of the dressing and decoration steps

Make the red fish salad in the form of a wreath

Put a glass in the middle of the plate and place the fish salad around it. Seal lightly with a spoon.

Gently pull out the glass. Squeeze thin strips of sour cream dressing on top of the salad.

Arrange the halves of cherry tomatoes, sprigs of dill and fish cubes.Draw snowflakes and snow grains with sour cream dressing.

Make the red fish salad in the form of a wreath easy steps


Such a salad with red fish and tomatoes, in the form of a wreath, will decorate any holiday table, especially the New Year’s one.

Fish and crunchy Asian salad

Fish and crunchy Asian salad – Healthier. Happier. Queensland.

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  • 460g fish fillets
  • 3 cups Chinese cabbage, sliced
  • 1 medium Lebanese cucumber, sliced
  • 1 bunch English spinach leaves, washed
  • 12 snow peas, ends and strings removed
  • 4 radishes, sliced
  • 3 spring onions, sliced
  • 1 cup bean sprouts
  • 1 small chilli, seeded and sliced
  • 250g cooked egg noodles, chilled


  • 4 tablespoons lime or lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon reduced-salt soy sauce
  • ½ teaspoon brown sugar
  • 1 tablespoon fresh ginger, peeled and finely diced
  • 1 small clove garlic, chopped
  • 1 fresh chilli, seeded and finely diced
  • ½ cup parsley, mint or coriander, chopped


  1. Brush fish with oil and grill or pan-fry for 2-3 minutes each side until cooked.
  2. Mix salad ingredients in a serving bowl.
  3. Combine dressing ingredients in a screw-top jar with lid.
  4. Shake to combine and toss with salad.
  5. Serve immediately with fish.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Pastry brush
  • Medium serving bowl
  • Small glass jar with screw-to lid
  • Frying pan
  • Chopping board
  • Large knife



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Ingredient alternatives, storage suggestions, equipment list

Nutrition Information

447g Quantity per serving Quantity per 100g
Energy 1117kJ 250kJ
Protein 32.3g 7.2g
Fat, total 3.4g 0.8g
— Saturated 0.8g 0.7g
Carbohydrate 22.4g 5.0g
— Sugars 3.6g 0.8g
Fibre 7.3g 1.6g
Sodium 136.5mg 30.3mg

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90,000 delicious recipes, how to cook salads with fish for a festive table

Fish salad is a tasty and satisfying dish that combines the benefits of seafood, satiety and original taste.For snacks, you can use boiled, smoked, fried and lightly salted fish, as well as canned food and offal.

With fried fish

Leftover food from dinner can be used to make nutritious salads with fried fish pulp. Fibrous meat goes well with vegetables, eggs and herbs.

Frize with halibut

This light and unusual salad is low in calories, as it must be prepared without mayonnaise. Required: 400 g fresh halibut fillet, egg, 3 tbsp.l. odorless sunflower oil, 200 g of crispy frisee salad, 30 ml of sparkling water, salt of your choice.

For refueling you need: 2 tbsp. l. soy sauce, a pinch of freshly ground pepper, a clove of garlic, grape seed oil – 3 tbsp. l., juice squeezed out of lemon – 3 tbsp. l. The fish salad needs to be prepared in the following steps.

Cut into thin oblong halibut pieces. Release the egg into a bowl and whisk lightly with soda. Dip each fish slice in batter and fry in a pan with heated oil.Put the finished halibut on a napkin to remove excess fat. At the end, add a little salt to the pieces.

Squeeze or finely chop the garlic. Transfer the dressing components to the blender bowl and beat for 1-2 minutes. Mix ½ the dressing with the washed Frize salad and place the herbs on the plates. Pour the rest of the dressing onto a plate next to the salad, and lay out the fried ruddy fish beautifully on top.

With apple

Light pleasant sourness of the apple gives the taste of fish salad freshness and lightness.To make the appetizer balanced and enjoyable, you need: 400 g of tilapia fillet, 2 sour apples, onion, 2 tbsp. l. flour, 2 tbsp. l. refined frying oil, 2 tbsp. l. low fat sour cream, ½ tbsp. l. vinegar, to taste of parsley with dill, a pinch of finely chopped salt and black pepper.

A fish salad recipe consists of steps. Salt the fish fillet, pepper a little, roll in flour and fry in hot oil until golden brown. Chop the pieces, sprinkle with vinegar and leave cool for 20 minutes.Peel the apples and remove the center. Cut the onion and apples into thin slices, mix with the pickled fish and season with sour cream.

You can decorate the appetizer with homemade crackers

With potatoes and cucumbers

You can make a very tasty and simple salad from yesterday’s fried fish by choosing bones from the pulp. For a snack you will need: fried salmon – 200 g, 3 eggs, 1 potato tuber, 1 fresh young cucumber, 4 gherkins, ½ Crimean red onion, a bunch of parsley, 4 iceberg lettuce leaves, a pinch of salt and pepper with a fir tree, juice from ½ lemon, 2-3 tbsp.l. olive oil for dressing, 3 olives.

You can prepare an appetizer in stages. Boil eggs hard-boiled, and potatoes in their skins, lightly salted. Separate the flesh of the fish from small bones, peel the eggs and potatoes. Cut the potato tubers into small cubes, divide 2 eggs into 4 wedges and cut into slices. Leave the third egg for serving.

With a vegetable peeler, remove the skin from the cucumber, cut the flesh into pieces, chop the gherkins as well. Divide the onion into thin feathers, pour into a bowl and season with lemon juice and salt.Leave the onion to marinate for 10 minutes. In a bowl, mix the chopped potatoes with cucumbers, eggs, fish and onions.

Put finely chopped parsley and coarsely chopped iceberg leaves into a salad bowl. Mix all the ingredients with two spoons, add salt to your liking and season with pepper. For sourness, put the second half of the lemon in an appetizer and season the dish with olive oil. Decorate salad with whole or chopped olives.

Puff roasted perch salad

Juicy salad, collected in layers, looks advantageous on the table, it turns out juicy and soaked.Required: 800 g of fried perch, 600 g of ripe fleshy tomatoes, 100 g of hard low-fat cheese, 200 ml of mayonnaise salad sauce, 80 ml of extra virgin olive oil, 15 ml of lemon juice, to taste with salt and chopped parsley.

A simple and satisfying salad can be prepared in steps. Sprinkle the fried fish with lemon juice. Rub the cheese with a fine grater. Rinse the tomatoes, cut the stalks, and cut the pulp into slices. Cut onion, peeled, cut into rings, scald with boiling water, cover with sugar and leave to marinate for 15 minutes.

Put tomato mugs, onion rings, pieces of fish in the first layer in a salad bowl and in the same way at first. Each layer should be coated with mayonnaise. Sprinkle the top of the salad with cheese shavings, chopped parsley and salt to taste.

It is better to offer pita chips, lemonade and sesame sprinkles to the salad.

With boiled

Diet salad with boiled fish is an optimal snack for a light dinner. The combination with vegetables and sauces turns simple fish into a savory treat for the holiday menu.

Potato salad

A light and fresh snack salad can be prepared in 5 minutes. Required grocery set: 300 g of boiled white fish, 4 potato tubers, a bunch of onion greens, 3 tbsp. l. olive oil, 2 tbsp. l. wine vinegar, a pinch of dried oregano, fine salt to taste.

Cook potato salad step by step. Boil the potatoes in the peel until tender. Peel the fish from the skin and bones, disassemble the pulp into fillets and sprinkle with dried oregano.Peel and dice the potato tubers. Chop the onion into thin rings. Mix the ingredients of the dish and season with vinegar and oil. Salt to your liking.

Taste of the forest with mushrooms

Boiled horse mackerel is combined with mushrooms and rice. The appetizer will turn out to be hearty, aromatic and nutritious. Ingredients: 250 g of boiled horse mackerel, 250 g of polished long-grain rice, 100 g of homemade olive mayonnaise, 2 sweet and sour apples, 2 eggs, 100 g of pickled mushrooms, 70 g of salad greens, a bunch of dill and cilantro with parsley, a little salt.

To make a salad, you need to cut the boiled horse mackerel pulp into small pieces. Free the apples from the middle and the skin. Cut the apple pulp into pieces. Hard-boiled eggs, chop into small cubes. Boil rice and rinse. Chop pickled mushrooms at random.

Mix all prepared ingredients, season with mayonnaise, and put in a salad bowl covered with green leaves. The dish should be decorated with chopped parsley and cilantro. If desired, you can put on the surface slices of eggs, half rings of lemon and olives with whole mushrooms.

Important! In the recipe, instead of rice, you can replace with boiled barley.

Vegetable extravaganza

Light, harmonious and bright salad is perfect for presentation to a festive table or a simple family dinner. Components of the composition: 300 g of boiled saury, 1 juicy carrot, a couple of potatoes, a head of onion, a bunch of onion greens, 1 pepper pod, 1 lightly salted cucumber, 5 tbsp. l. canned peas, a couple of eggs, 200 ml of Provencal salad, a pinch of fine salt and ground pepper.

A light fish snack with vegetables should be cooked according to the plan. Divide the boiled saury into small pieces, boil the potatoes in salted water. All vegetables and onions should be divided into small cubes, only chop the pepper into long strips.

Grind the boiled eggs, then combine all the ingredients in a bowl, mixing with mayonnaise sauce. When serving, the appetizer should be sprinkled with green peas, decorated with boiled carrot circles and green onion arrows.

Mayonnaise can be replaced with fragrant olive oil when dressing a dish

Fisherman’s Salad

A spicy dish with horseradish pungency and fresh herbs. To collect a snack, you need: a couple of boiled pollock carcasses, 5 potatoes, 3 pickled medium-sized cucumbers, 3 tbsp. l. finely grated horseradish, 3 tbsp. l. homemade olive mayonnaise, 1 tbsp. l. vinegar, a bunch of dill and parsley.

Step cooking method. Separate the skin from the boiled pollock and select the seeds.Cut the meat into pieces and mix with boiled and chopped potatoes. Peel the cucumbers with a vegetable peeler, and chop the middle into cubes.

Mix all the components of the salad, pour mayonnaise into the composition and add horseradish. Salt the mass and season with a little vinegar. Decorate the fisherman’s salad with dill branches and pickled cucumber circles before serving.

With smoked meat

The spicy aroma of smoke in salads with smoked meat gives the appetizer an appetizing taste. Butter fish pieces are paired with proteins, vegetables, seafood and herbs.

Milanese salad “Fusion” with smoked meat

The original salad with pasta can replace the second dish in terms of nutritional value. Ingredients: 250 g of durum wheat pasta, 250 g of smoked mackerel fillet, a couple of apples, 2 onion heads, 100 ml of Provencal fat sauce, salt and ground pepper at your discretion.

The cooking process for a Fusion snack consists of steps. Boil the pasta in salted water until tender, discard in a colander to glass the water.Cut the apples into quarters, cut out the middle and peel off the skin. Divide the pulp into cubes. Divide the hot smoked mackerel fillet into small squares.

Grate the onion with fine holes. For dressing, beat mayonnaise with grated onion and pepper until smooth. Mix pasta with chopped apples and mackerel. Season the ingredients with sauce and stir until smooth.

Important! Durum wheat pasta must not be washed after boiling.

With crunchy radish

An excellent fresh salad with a spicy accentuated hint of crispy radish. For cooking, you need: 150 g of cold smoked mackerel pulp, 4 potato tubers, 2 boiled eggs, 8 medium-sized radishes, 1 Crimean red onion.

For the dressing sauce: 3 tbsp. l. odorless refined oil, 1 tbsp. l. hot mustard, to the taste of fine salt and pepper, chopped in a mortar. The step-by-step cooking method is as follows. Cut the mackerel pulp into cubes, check for pits.

Chop the boiled potatoes and eggs with onion in small pieces, cut the radish into slices. For dressing, combine mustard with butter and pour over the sauce over the mixed foods. Stir the ingredients and place in a salad bowl.

The addition of pieces of boiled beets and red cabbage will help diversify the taste of the salad.

With chips

An original and delicious salad can be mixed in just 5 minutes. Grocery set: 400 g of iceberg lettuce, 250 g of hot smoked salmon, 200 g of cheese or hard cheese with low fat content, 100 ml of mayonnaise salad sauce, 3 cloves of garlic, 100 ml of homemade sour cream, 200 g of cheese chips.

Required list of steps. Sort out, rinse lettuce leaves and tear into small pieces with your hands. Divide the salmon into small slices, chop the garlic or press through with a press. Stir mayonnaise with sour cream and squeezed garlic.

Spread the salad evenly on a flat plate, coat with sauce and cover with cheese shavings. Gently place the slices of salmon and chips on the cheese. They can optionally be replaced with crackers or croutons. In this recipe, iceberg lettuce can be replaced with arugula.

With beans

Hearty homemade salad turns out to be hearty and spicy. The addition of fresh cucumber will help to dilute the richness of smoked fish. Required: 150 g cold smoked mackerel pulp, 250 g boiled potatoes, 3 hard-boiled eggs, 1 can of canned beans in their own juice, 1 medium-sized onion, 1 young cucumber, a pinch of fine salt and pepper.

Refueling: 2 tsp. hot mustard, 3 tbsp. l. aromatic olive oil. The recipe for the dish is as follows.Grind the mackerel pulp, remove the remnants of the bones. Boil potatoes and eggs until tender. Cut the food into cubes. Mix oil with mustard until smooth.

Chop the onion and cucumber, season the food with salt and pepper. Put the beans from the jar into the container and season the dish with the dressing. Serve the appetizer chilled with a sprinkle of herbs and sesame seeds.

It is better to choose red soft beans for cooking.

With salted

The delicate taste of lightly salted fish is ideal for adding to snack salads.For cooking, both fish salted in the classical way and a product with the addition of spices and citric acid are suitable.

Herring under a fur coat

“Herring under a fur coat” – a traditional salad with fish for a festive table. Vegetables of your choice can be added to the appetizer recipe and presented in baskets, tartlets or glass glasses. You will need: fillet (pitted) of Norwegian fat herring – 300 g, 300 g of boiled potatoes, boiled beets and carrots each, 200 ml of fatty mayonnaise, 150 g of onions, salt to taste.

The classic cooking option. Cool the boiled vegetables and peel them. Chop the onion with feathers and then cut into cubes. Cut the herring into small pieces and put in the first layer in a salad bowl. Carefully remove all encountered bones.

Put the onion on the herring and coat with mayonnaise sauce. Place a layer of medium grated potatoes, carrots and beets on it. Each layer should be coated with mayonnaise. Smear the surface of the puff salad with mayonnaise, decorate with fresh herbs and slices of carrots.

Recipe with balyk

Festive gourmet salad, in the recipe of which you can use any small piece of salted balyk. Required for cooking: 150 g salted silver carp balyk, 1 ripe tomato, ½ pepper pod, 50 g spinach, 30 g leeks, 2 tbsp. l. any chopped greens to taste, parmesan shavings – 50 g, 1 tbsp. l. sesame seeds, 3-4 tbsp. l. aromatic olive oil, juice from ¼ lemon.

A balanced salad with lightly salted fish should be prepared according to plan.Soak the balyk before cutting in the refrigerator, then chop the pulp into small cubes. Wash the spinach and dry it from excess water, then cut into strips or pick by hand.

Chop the dill with parsley smaller after washing and drying. Divide the tomato into slices. Transfer all components to a bowl, add a straw of bell pepper. Leeks are much softer and sweeter than regular onions, so they should be cut into thin rings and sprinkled into a salad.

For a balanced taste, add Parmesan shavings.Season the snack with olive oil and sprinkle with lemon juice for taste. For piquancy, sprinkle the dish with sesame seeds, add salt to your liking and serve.

You can put lime slices in the recipe without zest or pineapple wedges.

With walnut kernels

The harmonious taste of the dish is emphasized by the sourness of cranberries and the butteriness of walnuts. Needed: 1 salted fatty mackerel, 70 g of peeled walnut kernels, a couple of carrots, 2 onion heads, 5 tbsp.l. vegetable oil, a pinch of ground black pepper, a handful of cranberries, 2 tbsp. l. chopped fresh parsley.

A quick and tasty salad should be prepared according to plan. Disassemble lightly salted herring into fillets and cut the flesh into thin long strips. Chop the onion into small cubes, grate the carrots with a coarse grater. Fry carrots and onions in hot oil until golden brown. Grind the nuts in a mortar, pour over the onions and lightly fry.

Put the herring first on the plate, and spread the warm vegetable salad on top.Decorate the dish with cranberries, chopped aromatic herbs and sprinkles of chopped black pepper. Such a dish is equally tasty both warm and chilled.

Read also:

With lightly salted tuna

A delicious snack to serve on the holiday menu. The meaty tuna in the salad is divided into fibers, soaked in vegetable juices and dressings. Required: 200 g of lightly salted tuna, 1 young cucumber, 2 tomatoes, 2 cloves of garlic, juice from ½ lemon.

Assembling the original tuna salad. First, mix the lemon juice dressing with a pinch of pepper and salt. Cut the tuna into thin strips and place in a wide salad bowl. Chop the tomatoes with cucumbers into cubes, chop the garlic into small pieces. Put the vegetables with the tuna. Mix prepared ingredients and fill with dressing. Leave the salad in the refrigerator for 6-7 hours.

Slicing lettuce or leeks will help refresh the taste of the snack.

With red fish

Delicacy salad with tender slices of red fish is suitable for serving in tartlets for a buffet or buffet table.

Olivier with salmon

Traditional festive “Olivier” with the addition of seafood turns into a royal dish. A set of products for cooking: 450 g of potatoes boiled in a peel, 2 boiled juicy carrots, 30 g of salmon caviar, 10 quail eggs, 80 g of mayonnaise sauce, 80 ml of fatty homemade sour cream, 1 can of canned green peas, 150 g of lightly salted salmon, 3 fresh cucumber, to taste a bunch of dill Christmas trees.

Cooking step by step. Cool vegetables after boiling, peel and cut into equal small cubes.Cut the fish into thin slices. Drain the juice from the peas, and finely chop the dill. Combine all components and season with a mixture of fat sour cream and mayonnaise sauce. Put the olivier on a flat wide dish and decorate with red caviar.

With salmon and tomatoes

Delicate and spectacular salad with lightly salted salmon has a delicate taste and looks great on the table. Required: 200 g salmon, 2 tbsp. l. red caviar, a slice of hard cheese weighing 50 g, a couple of eggs, 6 cherry tomatoes, 6-7 dill trees, 3-4 tbsp.l. mayonnaise sauce.

Step cooking method. Cut the fish into small cubes. Hard-boiled eggs, peel and chop into small pieces. Rub the cheese on a medium grater or cut into thin long strips. Put the fish cubes in the first layer in a salad bowl and coat them with mayonnaise. Spread the eggs on top and also cover with a mayonnaise net.

Next, pour in the cheese shavings and pour the mayonnaise on the salad again. Put cherry tomatoes on the surface, cut in halves. Cover the dish with mayonnaise rhombuses and sprinkle with chopped dill.Put caviar in the center of each rhombus. Instead of salmon, you can add budget chum, mullet or trout to your appetizer.

With avocado

Fish salads with avocado are satiety and low in calories. A bright summer meal will become an excellent snack at work and replace a full dinner. Required: 100 g of lightly salted salmon, a mix of lettuce leaves, a slice of Philadelphia cheese weighing 50 g, 1 lime fruit, 1 small cucumber, lemon, 1 avocado, tobiko caviar, a little pesto.

The step-by-step cooking method is as follows.Using a Korean grater, cut the cucumber into thin long strips. Tear lettuce leaves coarsely with your hands. Free the avocado from the stone, and chop the pulp into thin slices. Mix all prepared foods, pour over with pesto sauce and squeezed lemon juice.

Put the salad on a plate. Grind the salmon into long strips, put a piece of cheese in each strip and wrap the fish in a roll. When serving, place the fish rolls on the salad in a circle. Sprinkle the dish with tobiko caviar and decorate with lime wedges.

Salad cake

Snack puff cake looks spectacular on the table, remains delicious after soaking in the refrigerator. Required: 300 g of slightly salted salmon, 300 g of large shrimps, a piece of hard cheese weighing 80 g, 3 squirrels, 1 avocado, 1 young cucumber, ½ each red and yellow paprika, 3 tbsp. l. cream cheese, to the taste of Chinese cabbage, a handful of peeled pine nuts, 3 tbsp. l. mayonnaise, caviar for decoration.

Making a salad cake. Put finely chopped cucumber with avocado, slices of cream cheese and slices of Chinese cabbage in the first layer in a salad bowl.Add the diced salmon in the second layer. The third layer will be a straw of red and yellow pepper, smeared with mayonnaise. Next, you need to pour out the finely grated protein and coat it with mayonnaise.

The fifth layer will be cheese shavings and lettuce, torn by hand. Next, lay out the shrimps, easily sprinkle the seafood with lemon or orange juice. When serving, sprinkle the salad with pine nuts and serve the appetizer to the table.

For satiety, you can shift each layer of salad with thin Armenian lavash

Dishes from offal

Fish offal in salads are soft, tender and delicate.Liver and milk have a creamy texture, so they go well with vegetables, boiled eggs and fresh herbs.

Liver in tartlets

Light liver salad is quick and easy to prepare. The dish is perfect if guests are already on the doorstep. Required: 1 can of cod liver, 1 fresh cucumber, a can of canned peas, a bunch of onion greens, 3 boiled eggs, 200 ml of fatty mayonnaise, portioned tartlets of shortcrust pastry, to the taste of salt and pepper smashed in a mortar.

Cooking step by step.All components must be cut into pea-sized cubes. Grind cod liver with mayonnaise sauce, salt and sprinkle with pepper. Stir the products, put the liver, mashed with mayonnaise, to them. Put the dish on portioned tartlets just before serving, decorate the appetizer with sliced ​​onion greens.

Important! For ease of serving, you can distribute the salad among store waffle baskets, but it is more delicious to cook the tartlets with your own hands.

With processed cheese

Processed cheese appetizer has a harmonious soft taste, pleasant texture and ease of preparation.Required ingredients: 250 g milk, 2 eggs, 3 quality processed cheese, 1 Bulgarian pepper, 60 ml of fat sour cream, a bunch of onion greens, salt and chopped pepper. The algorithm for preparing a salad is as follows.

Boil milk for 10 minutes in salted water, cool completely and chop into small cubes. Grind all other components into cubes, mix the components, add sour cream, salt and sprinkle with pepper. Mix all the ingredients and present to the table.Decorate the dish with a branch of herbs and caviar or bread crumbs.


You can cook fish salads from boiled, fried, lightly salted and lightly smoked fish. Depending on the fish used, salads can turn out to be light, savory, satisfying and nutritious. Serve can be served on flat plates, in glass goblets, tartlets and canapes.

Salad with pink salmon, rice and cucumbers step by step recipe with photo

Pink salmon is a favorite among canned fish of the salmon family.It is her that many chefs choose if they want to cook a salad with canned fish. We will prepare canned pink salmon salad – very simple, delicious and nutritious. The whole secret is in a successful combination of ingredients. Their ratio is very simple to remember: all ingredients are put in the same amount and seasoned with mayonnaise.

  • Canned salmon 200 g

  • cucumbers 200 g

  • boiled rice 200 g

  • eggs 4 pcs.

  • mayonnaise 100 g

This pink salmon and rice salad recipe is optimally balanced and easy to remember.

Instead of pink salmon, you can use any other canned food of the salmon family: salmon, chum salmon, sockeye salmon, coho salmon. In canned fish of the salmon family, many useful substances and vitamins are preserved, so salads with it are not only very tasty, but also useful.

If eggs are of category C0, then you need 3 pcs, C1 – 4 pcs.

With this amount of ingredients, the output is about 900 g of salad.


We prepare all the raw materials for the salad.

It is necessary to put boiled rice, but how much rice to take to get 200 grams of boiled rice? The question is complex and highly dependent on the rice itself. I boiled steamed and took 80-90 g of “raw” rice. So, we set the rice to boil (see the cooking time on the package) and while it is being prepared we are engaged in other products. Boil eggs. I usually boil for at least 10-12 minutes (after boiling the water) for the yolk to cook well. There are five eggs in the photo, because I boiled one egg for a cat.

Put the pink salmon in a bowl and knead the fish with a fork. We leave the liquid in the jar, it is not needed in the salad.

Let the cooked rice cool down and put 200 g of rice in a bowl with the pink salmon.

Cut the eggs into small cubes and add to a bowl.

Cut the cucumbers into small cubes and add to a bowl with fish, rice and eggs. We mix.

We fill the salad with mayonnaise, mix and send it to the refrigerator for an hour or two.The salad will infuse, the ingredients will make friends with each other, and when served, you will get a rich taste of a real fish dish.

Salad with pink salmon, rice and cucumbers ready. Do not forget to put a sprig of parsley next to it when serving, this will have a beneficial effect on the overall perception of the salad. Salad with pink salmon is always delicious. Bon Appetit!

Lovers of eating from tartlets can use them. Salad with pink salmon and rice will not suffer from this.

Fish salads: recipes for delicious fish salads

Fish dishes are very popular in our country.Both professional chefs and housewives can cook them. And the fish itself disposes to itself. After all, it can be fried, boiled, baked, cooked as an independent dish or used as an ingredient in complex dishes. Fish prepared in these ways, as well as smoked or salted, are great for creating a delicious fish salad. Canned fish and the liver of certain types of fish can also be used in various salad recipes.

Pros and cons of fish salads

Fish salads, depending on the products that are used for their preparation, as well as on the method of serving, can be both an everyday dish and a decoration of a festive table.The use of fish in the diet is highly encouraged by nutritionists and adherents of a healthy diet. Almost everyone knows about all kinds of minerals, vitamins and amino acids found in fish.

But man is so constructed that for some reason he wants to reject everything useful. This is especially true for children, in whose diet fish must be mandatory. Because fish protein is absorbed better than meat protein, bones and cartilage are also well strengthened. And there is probably no better way to “hide” healthy fish than to make a salad from it.

Fish also benefits from its good flavor combination with other products. Depending on the purpose of the dish, you can prepare both a hearty and a low-calorie diet salad with the correct selection of ingredients. Fish goes well with almost all vegetables. Legumes, nuts and exotic fruits will also be “friends” in a salad with fish. An unexpected combination of fish with pomegranate, melon and pineapple. Rice will add satiety to the salad, and caviar will add solemnity.

It is important not to forget about dressing fish salads.You can limit yourself to banal mayonnaise. But it’s worth spending a little more time than usual once on cooking and trying the sauce for fish salads. For this sauce, you need the base ingredients – olive oil, lemon or lime juice and finely chopped dill. Further, the additional components are different, depending on the products used in the salad. Depending on individual preferences, you can use ready-made mustard (for special gourmets – French), horseradish, red and black pepper and various spices.But do not forget that spices are necessary to emphasize the taste of the fish. A large number of them can only harm both the taste of the dish and the body as a whole.

Preparing fish for use in salads

There are many recipes for salads using salted or smoked fish. The trade offers a huge selection of these ready-to-eat products. But it’s no secret that the use of chemicals in the preparation of salted and smoked fish has become the norm for many manufacturers.It is not difficult to prepare it yourself at home without the use of harmful substances.

Cooking salted fish

We clean the fish for salting, remove bones and fillet. If you wish, you can salt the fish, cut into portioned pieces, or you can add a whole piece. The salting time of a whole piece is increased by 4 hours.

Prepare a marinade from 0.5 liters of boiled or filtered water with the addition of 1.5 teaspoons of salt and 0.5 teaspoon of sugar.You can add bay leaves, allspice, or ready-made fish seasoning to the marinade for a spicy flavor. Pour marinade over 400 grams of fish and let it brew in the refrigerator for about 10 hours.

Depending on the taste of the final product, the amount of salt can be varied. To get slightly salted fish, 1 teaspoon of salt is enough.

Cooking smoked fish

A deep baking sheet should be covered with foil so that the edges hang 10 centimeters from the edge of the container.Put some small wood chips, preferably specially prepared and dried, in the center of the baking sheet. Cover with two layers of foil.

Place the grill grate so that the chips are well pressed. Place whole fish or a large piece of fish fillet on the center of the wire rack. Prepare the fish in advance – wash, gut and rub with salt and seasonings to taste. Cover with three layers of foil and connect them to the hanging edges of the foil of the first layer so that you get an “envelope”.It is desirable that the top layer is well stretched.

Place the baking sheet over high heat for 3 minutes. Then reduce the flame and let the fish stand for 15 minutes. After turning off the heat, let the fish brew for another 15 minutes, and you can turn it around to check the degree of readiness.

Secrets of making delicious fish salads

To achieve the maximum taste of the fish salad, it is necessary to properly prepare the fish. Use the following tips:

  • In order not to spoil the taste of the fish, it is not recommended to salt it before boiling.
  • Cook the fish in a little water and over low heat.
  • It is fashionable to determine the readiness of boiled fish by the fins, if they easily move away from the carcass, then the fish is boiled.
  • If the fish has an unpleasant odor (not to be confused with rotten), cucumber pickle added to the pan where the fish is boiled will help to interrupt it.
  • When cooking fried fish, salt the slices and season with seasonings 30 minutes before frying.
  • You need to fry the fish in a well-heated frying pan and practically boiling oil.
  • You can add a pinch of salt to the oil to prevent the fish from sticking to the pan.

Fish Salad Recipes

Salad “Maestro”

Easy and quick to prepare salad. Suitable for family dinners.

Cooking method:

  1. Boil hake or cod weighing 400 grams, cool and, separating from the bones, cut into medium cubes.
  2. Put sliced ​​eggs (4 pieces) with the fish.
  3. Soak 100 grams of dried mushrooms in warm water for 30 minutes.Then rinse, boil, cool and add to the fish.
  4. Cut two medium onions into half rings. Grate carrots (150 grams) on a medium grater. Fry vegetables in oil. After cooling, add to the fish and mushroom preparation.
  5. Chop half a glass of walnuts, lightly fry in a dry frying pan.
  6. Mix all ingredients, salt and season with mayonnaise.
  7. Serve in a common dish, garnished with a sprig of dill.

Guatemala Salad

This is a traditional Latin American salad recipe.

Cooking method:

  1. Cut onions (100 grams) into thin slices, add a clove of garlic, chopped in a press, 100 grams of peeled tomatoes, cut into slices, and 100 grams of boiled zucchini slices.
  2. Add canned sardines with 30 grams of pitted olives and a little hot pepper to the vegetable mixture.
  3. Season the salad with 100 grams of olive oil mixed with the juice of half a lemon and seasoned with a mixture of peppers and salt.
  4. Serve garnished with boiled egg wedges.

Freestyle salad

Interesting author’s salad for serving in portions, in the circle of gourmets.

Cooking method:

  1. First you need to fry the starch pancakes. The composition of the pancakes: 50 grams of flour and starch, 1 egg, 120 ml. milk, vinegar slaked soda, salt and sugar.
  2. Next, roll 250 grams of pangasius fish fillets in a mixture of flour and starch and fry in vegetable oil until crusty on both sides.
  3. Cut 1 red paprika into thin strips, also finely chop 200 grams of savoy cabbage, tear 3 lettuce leaves. Mix everything in a deep salad bowl.
  4. Cut the cooled pancakes into thin noodles and gently break the fish into pieces. Put everything in a salad bowl. Mix the salad with your hands.
  5. Serve the salad as follows: put a few tablespoons of salad and two small sauce bowls with different sauce on a special large salad bowl. Be sure to serve both sauces.
    • Sauce 1.Mix equal amounts of cranberry jam, balsamic vinegar and olive oil until smooth. Season lightly with salt and pepper.
    • Sauce 2. Squeeze 1 clove of garlic into 125 grams of natural yogurt and add a finely chopped sprig of mint and parsley. Season lightly with salt and pepper. Mix all.

Suliko salad

Nutritious salad from Caucasian cuisine.

Cooking method:

  1. Hot smoked pink salmon in the amount of 200 grams, separate from bones and skins and chop.
  2. Grate green apple and drizzle with lemon juice.
  3. Cut the cheese (about 100 grams) and the salad onions into small pieces.
  4. You can start shaping the salad. Using a salad ring, collect the flaky salad on a serving plate. First the fish, then the onion and the apple. Coat with mayonnaise and refrigerate for 30 minutes.
  5. When serving, free the salad from the ring, sprinkle with cheese, finely chopped cilantro and rye croutons on top.

“Winter Night” salad

Excellent salad using lightly salted red fish.

  1. Mix the small cubed potatoes with 150 grams of lightly salted fish, also cut into small pieces.
  2. Add 50 grams of pre-soaked prunes and pickled onions.
  3. Coat everything with a filling, which consists of 100 ml of sour cream, 2 tablespoons of soy sauce, 1 teaspoon of ginger powder and 1 tablespoon of ready-made mustard.The salad should be given time to infuse a little to enhance the taste.
  4. Serve the salad in a shared salad bowl, garnish with grated bell pepper on a medium grater.

Glomma salad

Norwegian salad with an unusual combination of products.

Cooking method:

  1. Dice the smoked brisket, veal and salmon fillets, each weighing 120 grams.
  2. Add medium-sized sliced ​​fresh cucumber and 150 grams of canned salmon.
  3. Mix everything and put on lettuce leaves.
  4. Drizzle with a mixture of lemon and pomegranate juice. Let it brew for 30 minutes.
  5. Serve garnished with canned peas and corn.

Recipes for delicious salads with fish will not leave anyone indifferent!

90,000 recipe with photo and video

Fish salad – a great alternative to boring meat side dishes, suitable for the yard and for a celebration, and during a family everyday meal.

Fish salad is a category of dishes where fish in any form plays the main role – salted, boiled, dried, canned, smoked. There is only one criterion in the trend – freshness!

Press lightly on the flesh with your finger to determine the freshness and safety of the food. With good raw materials, the flesh will resiliently regain its shape. If the fish is spoiled, there will be a dent.

Greens, various cereals and legumes will perfectly play along with the fish. Vegetables are also quite popular – tomatoes, cucumbers, onions and carrots are included in every second fish salad.As you can see, collecting a simple salad, having in your arsenal fish in any format and a couple of simple ingredients, is a simple matter. Any hostess who opted for a fish salad will surprise her guests.

“Mimosa” salad

Here is a classic fish salad. Bright layers, tenderness and airiness will ensure success on your table.

The most wonderful thing is that you can choose a fish only according to your priority and wallet! Pink salmon, saury, sardine, and sardinella will do.


  • Any canned fish – 1 can
  • Boiled rice 230 grams (1 cup)
  • Hard boiled eggs 4 pieces
  • Boiled carrots 2 pieces
  • Onion 1 piece
  • Greens
  • Mayonnaise by eye


Open the conservation, drain the oil and mash it fine, remove the skeleton. Remove the yolks from the eggs.

Take a glass container (or salad ring) and lay the layers in this order: rice; mayonnaise mesh; a layer of fish, chopped onions, mayonnaise, a layer of grated carrots, grated proteins, a mayonnaise layer. The final stage is the grated yolks. Decorate with herbs of your choice.

Place in a cool place for 2-3 hours.

Bon appetit!

“Festive” salad with salmon and potatoes

Symphony of the delicate taste of salmon to the accompaniment of practical and hearty potatoes will become the highlight of your feast.

Simplicity of preparation will save your time, and the result will amaze any gourmet. With its delicate taste, salmon will conquer not only fans of seafood, but also meat-eaters.


  • Salmon 250 grams
  • Hard boiled eggs 2 pieces
  • Boiled potatoes 200 grams
  • Boiled carrots 1 piece
  • Green onions 3-4 bunches
  • Mayonnaise by eye


Cut the salmon into fractional cubes, cut the onion into rings, chop the eggs.We rub vegetables on a fine grater. Combine eggs and mayonnaise in another bowl.

Place the portioning ring and lay out the layers in the recipe: cover the grated potatoes with mayonnaise, salmon, mayonnaise, green onions, egg-mayonnaise mixture, carrots, mayonnaise. Decorate with a green onion. Roll the strip of fish into a rose and top the salad.


Bon appetit!

“Fox fur coat” salad

If you are a risky enough person to taste the orthodox herring salad in non-standard packaging – this option is for you!

When collecting the dish, shape it in the shape of a fox or a fox’s tail.Substitute mushrooms, for example, with milk mushrooms.


  • Lightly salted herring 1 piece
  • Boiled potatoes 2 pieces
  • Boiled carrots 2 pieces
  • Pickled champignons 1 can
  • Onions 2 pieces
  • Boiled eggs 3 pieces
  • Mayonnaise by eye


Put peeled and chopped onions with carrots for a couple of minutes over high heat.We clean the herring, take out the ridge, cut into cubes. We wash the champignons, if they are whole, then grind.

Layer the salad in the following sequence: grated potatoes on large teeth; mayonnaise mesh; slices of herring, then a full amount of fried onions with carrots, mushrooms, mayonnaise. On top are grated eggs, the rest of the vegetables, mayonnaise.

To a cold place for a couple of hours. Bon appetite!

Herring under a fur coat with apple

Herring under a fur coat is the notorious hero of the Russian feast; this dish has actually become one of the stereotypes about the Slavs, along with a balalaika and a hat with earflaps.To add a touch of novelty to a traditional recipe, they often include some kind of background component that does not change the key taste, but gives freshness. In this case, it’s an apple.

Fruit sourness will pleasantly surprise lovers of classics.


  • Boiled beets 1 piece
  • Lightly salted herring 1 piece
  • Boiled potatoes 6-8 pieces
  • Boiled carrots 2 pieces
  • Onion 1 piece
  • Unsweetened apple 1 piece
  • Mayonnaise by eye


Thoroughly clean the herring from scales, bones and a ridge, cut into small slices.Chop the onion.

We form layers: fish fillet, onions, three apple on large teeth, then potatoes, cover with mayonnaise, three carrots, mayonnaise, three beets, mayonnaise.

For aesthetics, wipe the edges of the salad bowl from mayonnaise residues and vegetables.

Let the salad rest in the chill for 2-3 hours.

Bon appétit!

Olivier salad with herring

If “Olivier” is an obligatory element of your festive menus, but the usual list of ingredients is a little boring, then be sure to test the herring “Olivier”!

The salty taste of herring will pleasantly transform the usual recipe.

Instead of mayonnaise, try a mustard-based sour cream sauce or a commercially available flavored sauce.


  • Lightly salted herring 1 piece
  • Boiled carrots 2 pieces
  • Boiled potatoes – 2 pieces
  • Onions 1 pc.
  • Hard-boiled eggs 2 pieces
  • Fresh cucumber 1 piece
  • Mayonnaise by eye


Chop vegetables: carrots, potatoes, cucumbers – in cubes, onions – in half rings.Finely chop the eggs. Peel the herring, remove the bones, cut into pieces. Mix, season with mayonnaise.

Let the salad stand in the chill for 1-2 hours.

Eat to your health!

“Olivier” salad with corn and crab sticks

Your inner gourmet will appreciate this stunning combination of corn and peas, pickles and seafood. This riot of colors will remind you of all your favorite salads at once and at the same time reveal something new. Delicate squids will not yield to eggs in softness, and cucumbers playfully highlight the overall flavor.


  • Crab sticks 200 grams
  • Squid frozen 300 grams
  • Canned corn 200 grams
  • Green peas 200 grams
  • Boiled carrots 1 piece
  • Boiled potatoes – 4 pieces
  • Green onion 1 pc.
  • Pickled cucumbers 1-2 pieces
  • Mayonnaise by eye
  • Greens


Cut the boiled vegetables into cubes.Defrost squids, wash, peel off films. Cook them for no longer than 3-4 minutes! Otherwise they will become tasteless and rubbery. After boiling, cut the squid into strips. Open the preservation, drain the marinade. Chop crabs, onions, cucumbers. Mix in a chosen container, dilute with mayonnaise, sprinkle with herbs.

Let it brew for an hour in the cold.

Bon appétit!

Salad with salted salmon and rice

Salad with salted salmon and rice will perfectly set off the festive menu, the combination of salmon with cheese is full of subtle charm.It is better to eat such a dish in small portions in order to fully appreciate its delicate flavor.

By stopping the choice on salmon salad, you will make it the star of the evening, because salmon is not only extremely useful, but also an elite, delicious product.


  • Light salted salmon 300 grams
  • Rice 100 grams
  • Cheese 100 grams
  • Onion 1 piece
  • Fresh cucumber 1 piece
  • Egg 2 pieces
  • Mayonnaise 1 pack
  • Greens


Pre-cook rice, it is better round grain, it is softer.Boil eggs until steep. Cut the salmon and cucumber into cubes, finely chop the onion. Grate cheese and eggs on a coarse grater. Mix all the ingredients, season with mayonnaise, add beauty to the herbs. Can be served in a salad vase or in person using a salad ring.

Place to cool.

Bon appetit!

Salad with white beans and tuna

“Tuscan salad”, invented among the poor population of Italy, will captivate you with a specific Italian flavor.In Russia, the interweaving of Mediterranean tuna and legumes is still a curiosity.


  • White beans, canned 1 can
  • Onions 1 piece
  • Canned tuna 1 can
  • Green onions 5-6 pieces
  • Olive oil
  • Greens


Put the beans into the container, strain the juice in advance, fill with oil, pepper and salt.We chop the onions, send them to a bowl along with the tuna. Cut the green onion into rings. We mix. Decorate the finished dish with herbs.

Help yourself to your health!

Red bean and sardine salad

Dilute your daily dinners with a juicy and bright salad, decorate the solemn feast with the colors of summer!

Tomatoes visually harmonize with bean beads, and the taste of sardines emphasizes the freshness and lightness of tomatoes.

If available, add pomegranate seeds to the garnish, it will add sourness to the dish.


  • Red Beans 1 Tin Can
  • Tomatoes 2-3 pieces
  • Canned sardines 1 can
  • Lemon juice
  • Onions, red 1 pc.
  • Olive oil
  • Lettuce
  • Greens


Cut the tomatoes into cubes, chop the onion.Open a can of sardines, mash the contents. Put the food in one bowl, add the beans (decanting the marinade). Tear the salad by hand into pieces and add to the rest of the ingredients. Stir, pour over with olive oil, sprinkle with lemon juice. Decorate with herbs.

Salad with sprats and green peas

All elements of this economy salad are delicious both individually and in an alliance. Due to the low cost of all components, such a salad will help you out if there is no way to cook an expensive complex dish.Garnish with sprats and peas will add coziness to any homemade dinner.


  • Hard boiled eggs 2 pieces
  • Boiled potatoes 2 pieces
  • Green peas 1 can
  • Sprats in oil 1 can
  • Processed cheese 100 grams
  • Fresh cucumber 1 piece
  • Chives
  • Greens
  • Eye Mayonnaise


Cut the cooled and peeled potato tubers into cubes, pour into a salad bowl, and chopped onions there.Cut the cucumber into strips. Top three processed cheese on large prongs. We take out the sprats from the jar, select the ridges, not kneading much, let large pieces of fish remain. We cut eggs. We mix the products, put the peas and herbs in the same place. Season with mayonnaise.

Can be served free or put in a salad ring.

It is desirable to cool.

Bon appetit!

Salad with saury “Flying Dutchman”

The Flying Dutchman is an excellent alternative to the popular Mimosa.The mayonnaise covering each layer gives the salad an airiness that melts in your mouth. The combination of cheesy flavor and spicy fish gives this dish a nutritious and creamy bouquet.

A green apple gives the salad a fresh sourness.


  • Canned saury 1 can
  • Boiled eggs 4 pieces
  • Hard cheese 100 grams
  • Green apple 1 piece
  • Mayonnaise by eye


Open the preservation, drain the oil, mash, put in a layer in a salad bowl.Apply a mayonnaise layer. Three eggs in large size, smear with mayonnaise. Three apples, cover with mayonnaise. Three finely grated cheese, a layer of mayonnaise. Sprinkle with grated cheese on top.

Refrigerate before serving.

Eat to your health!

Smoked fish salad with lemon

Few can resist smoked red fish flavored with lemon. The citrus motif plays with a spring note in a slender fish and vegetable orchestra. A smoke of smoked meat smoothly envelops the entire salad and leaves the melting taste of a fire on the tongue.


  • Lemon 1 piece
  • Smoked pink salmon (salmon, chum salmon) 200 grams
  • Fresh cucumber 1 piece
  • Greens (parsley, dill)
  • Boiled egg 3 pieces
  • Green peas 3 tbsp
  • Mayonnaise by eye


We peel the lemon, remove the seeds and interlobular films, cut the lemon into smaller pieces.

Remove the peel from the cucumber and cut into cubes. Chop parsley and dill. Cut the smoked fish into slices. We crush eggs. Mix all the ingredients in a bowl, add the peas, season with mayonnaise. You can serve.

Bon appetit!

Vinaigrette with blue whiting

Vinaigrette with blue whiting – everyday salad garnish. Without being afraid to be unfounded, you can say that this is the most popular salad in Russia. By adding boiled fish, you will add a light twist to the idea of ​​a salad.If you are a lover of vinaigrette, feel free to experiment with the composition.

Try another sea fish instead of blue whiting.


  • Boiled beets 1 piece
  • Blue whiting 300 grams
  • Jacket boiled potatoes 3 pieces
  • Green peas 1 can
  • Boiled carrots 1 piece
  • Pickled cucumbers 1 piece
  • Pickled mushrooms 130 grams
  • Onion 2 pieces
  • Greens (parsley)
  • Vegetable oil
  • Black pepper


Boil fish in salted water for 15-20 minutes.It will be more convenient and easier to remove the bones from the blue whiting after boiling. Cut the boiled vegetables and cucumbers into proportional cubes. Grind the mushrooms.

Take a large bowl, mix the elements, add the peas. Layer the cooled and boneless fish into thin slices, add to the container. Do not forget to season with vegetable oil.

In the final, you can sprinkle the prepared salad with lemon.

Place in a cool place.

Bon appétit!

Kremlin salad

“Kremlin” – a delicious salad.Rice in the side dish quickly saturates the stomach, and cabbage, in contrast, gives it lightness. Caviar beads, like cherries on a cake, crown the salad’s flavor complex. Salty and spiciness of caviar saturates the food with a unique characteristic marine flavor. Decorate your table with this dish and you won’t regret it!


  • Salmon, fillet 100 grams
  • Peking cabbage, fresh 150 grams
  • Boiled eggs 2 pieces
  • Rice, round grain, half a glass
  • Red caviar half a can
  • Mayonnaise by eye


Chop fresh cabbage, mash slightly.Divide into 3 parts. Dice the salmon. Take the salad ring. Layer the salad as follows: 1/3 of the cabbage, half of the boiled rice, mayonnaise, half of the crumbled eggs, mayonnaise, half of the chopped fish, mayonnaise. Then we repeat the layers. Grease the last layer with mayonnaise, sprinkle with cabbage, garnish with red caviar.

Refrigerate for at least an hour.

Bon appetite!

Salad with sardine, radish and cucumber

This simple and light fish and vegetable salad is perfect for lovers of healthy food.It fits perfectly on a summer veranda or a picnic. And the presence of sardines in the recipe will bring an unexpected twist.


  • Boiled sardine 7 pieces
  • Fresh radish 4 pieces
  • Fresh cucumbers 2 pieces
  • Green onions 2 bunches
  • Olive oil


Rinse the vegetables, peel the sardines, remove the bones and offal, boil the fish in salted and pepper water.Chop cucumbers, radishes and onions, place in a bowl. Disassemble the fish into small pieces, add to the dish. Season with butter, stir.

Bon appetit!

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Fish salad with rice and corn, recipe with photo

On weekdays and holidays, fish salad with rice will be a good alternative to other popular dishes.It is especially tasty with canned saury (natural or in oil).

Choosing rice for salad with fish

The quality of the rice and its proper preparation for cooking are of no small importance: so that the dish does not turn out to be sticky, and the rice is, as they say, “grain to grain.” It is then that the salad will turn out to be tender and very satisfying. The recipe uses parboiled rice. It remains crumbly after cooking. You can use any variety you like. For example, a salad with brown rice will be useful, and with red or black – unusual and original.

It is also worth paying attention to the salad with chicken and crab sticks or the equally delicious cod liver salad with cheese.


  • Canned fish – 250 g
  • Rice – 0.5 tbsp.
  • Chicken eggs – 3 pcs.
  • Onions – 1 pc.
  • Canned corn – 250 g
  • Mayonnaise – 2.5 tbsp. l.
  • Ground black pepper – 0.5 tsp
  • Salt – 1 pinch

How to cook fish salad with rice

  1. Rinse the rice thoroughly until the turbidity disappears completely, put in boiling salted water and boil until soft, and then drain the liquid, and cool the rice.Remove the pieces of fish (I have “Saira”) from the filling and disassemble into smaller parts, remove the bones.

  2. Peel the onion and chop finely. Dip the eggs in boiling water, boil for 10 minutes. Put in cold water, then peel, cool and cut into small cubes.

  3. In a bowl, combine fish, rice, eggs, onions and canned corn, strained from the pouring.

  4. Stir the mixture, sprinkle with pepper, salt to taste and season with mayonnaise.Mix.

  5. Fish salad with rice can be served in portions. Sprinkle with chopped herbs if desired.

Bon appetit!

Salad with canned fish and corn, recipe with photo

Salad with canned fish and corn is a tasty and satisfying dish. This salad is easy to prepare and can replace a full meal. All ingredients in the salad are harmoniously combined. An additional plus of the salad is that vegetables do not need to be boiled: this will shorten the cooking time.

Which canned food to choose for fish salad

Canned saury, both natural and in oil, is ideal as canned fish. With different types of fish, the salad will acquire different flavors. Choose your option or try our recipe.

Salad with canned fish without rice

Usually canned salads are prepared with the addition of rice, so this combination has become a classic and familiar one. Let’s try to deviate from the rules and make a salad without rice.This option will be easier and more original. In addition, vegetables additionally enrich the salad with vitamins, give it a delicate taste and appetizing appearance. Garlic brings its own zest, and mayonnaise brings all the ingredients together.

Pay attention to other delicious salads:


  • Canned fish – 250 g
  • Chicken egg – 3 pcs.
  • Onions – 1 pc.
  • Carrots – 1 pc.
  • Garlic – 2 cloves
  • Sunflower oil – 2 tbsp.l.
  • Canned corn – 250 g
  • Mayonnaise – 2.5 tbsp. l.
  • Salt – 1 pinch
  • Parsley – 5 sprigs

How to make a salad with canned fish and corn

  1. Wash, peel, rinse and grate carrots. Peel the onion and chop finely.

  2. Put onion in a frying pan with heated oil, sauté until half cooked.

    Eggs can be boiled at the same time.

  3. Add carrots to the onion. Saute vegetables until soft and cool.

    Boil eggs for 10 minutes, cool in cold water, then peel.

  4. Cut the eggs into small cubes. Remove the pieces of fish from the filling and disassemble into small parts, removing the bones.

  5. Rinse the parsley in running water, dry and chop. Peel the cloves of garlic from the dry shell and chop very finely or pass through a press.

    You can leave some parsley to decorate the finished salad.

  6. Drain the canned corn.

    Combine fish, eggs, corn, vegetables and garlic.

  7. Mix everything, salt to taste and season with mayonnaise.

  8. Salad with canned fish and corn can be served in portions, sprinkled with parsley.

Bon appetit!


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