Vinaigrette with hot smoked fish. Vinaigrette with red fish How to make a vinaigrette recipe with fish

Salads with salted fish Option 1 Lightly salted trout - 400 g Fresh cucumbers - 2 pcs Potatoes - 2-3 pcs Parsley - 1 bunch Mint greens - 1 small bunch Lemon - 0.5 pcs Salt - to taste Sour cream - 3-4 tablespoons Cut the trout into long pieces slices. Peel the potatoes and

Vinaigrette with salted herring, pickled beets and apples? ingredients 2 salted herrings, 1–2 cups pickled beets, 2 apples, 1 onion, 1 boiled carrots, 1/2 cup low-fat sour cream.? cooking method Cut the fish into fillets without skin and bones and cut

Vinaigrette with salted herring? ingredients 2 salted herrings, 2–3 boiled potato tubers, 1 carrot, 1 pickled cucumber, 1–2 beets, 1 onion, 1/2 cup salad dressing, 1–2 tbsp. spoons of finely chopped greens.? cooking method 1. Cut the fish into fillets without skin and bones and

Balls with salted fish PRODUCTS 1 cup of fried herring pulp and 1 tbsp of ground pork. spoon of finely chopped green onions and cilantro 1 teaspoon of ground pepper vegetable oil PREPARATION Mix all of the above products, except vegetable oil.

Rassolnik with salted fish Bread the prepared small salted fish in breadcrumbs and fry in vegetable oil. Next, the pickle is prepared in fish broth, as indicated above. When serving, add fried fish. Sprat, anchovy, herring or sprat 150 g, other products,

Rassolnik with salted fish Components Salted anchovy, herring and sprat - 100 g each Wheat flour - 1 tablespoon Potatoes - 3-4 pcs. Parsley and parsnip roots – 70 g each Onion – 1 pc. Carrots – 1 pc. Pickled cucumbers – 2 pcs. Vegetable oil – 0.25 cups Fish

Mokrous vinaigrette

Ingredients:

• 300 g mokrous,
• 2-3 potato tubers,
• 2 carrots,
• 2 pickled cucumbers,
• 1 small beet,
• 1/2 jar of mayonnaise,
• 1 bay leaf,
• 4-5 black peppercorns,
• salt to taste.

Preparation:

• Wash the weed, gut it, peel it, boil it in a small amount of salted water with the addition of bay leaf and pepper. Then drain the broth, cool the fish and cut it, separating the flesh from the bones, leaving a few pieces to decorate the finished dish.
• Peel the cucumbers and cut into thin strips or small cubes, setting aside some for decoration. Mix everything, add salt and season with mayonnaise.
• Before serving, garnish the finished vinaigrette with cucumber strips and pieces of fish.

Smoked fish vinaigrette

Ingredients:

• 1 medium sized smoked fish
• 2 beets,
• 1 carrot,
• 1 onion,
• 1 pickled cucumber,
• 2-3 potato tubers,
• 50 g sauerkraut,
• 1 jar of mayonnaise,
• 1 teaspoon sugar,
• green onions,
• parsley and dill,
• sugar, pepper and salt to taste.

Preparation:

• Gut the fish, remove the tail and head, remove the skin, separate the flesh from the bones and cut into small pieces.
• Wash the potatoes, boil them in their skins, cool, peel and cut into cubes.
• Wash the beets, boil, cool, peel and grate on a coarse grater.
• Wash the carrots, boil, cool, peel and cut into small cubes or strips.
• Cut the cucumber into thin strips.
• Peel the onion, wash and finely chop.
• Mix everything, salt, pepper, add sugar and season with mayonnaise.
• Before serving, sprinkle the finished vinaigrette with finely chopped green onions and garnish with sprigs of parsley and dill.

Sardine vinaigrette

Ingredients:

• 3 fresh sardines,
• 2 onions,
• 3 potato tubers,
• 1-2 carrots,
• 1-2 pickled cucumbers,
• 1 beet,
• 2 tablespoons sauerkraut,
• 4 tablespoons vegetable oil,
• 2 tablespoons 3% vinegar,
• parsley and dill,
• salt to taste.

Preparation:

• Wash the fish, gut it, remove the tail and head, peel it, boil it in salted water, cool, separate the flesh from the bones and cut into small pieces.
• Peel the onion, wash it, cut it into rings and put it in vinegar for 30 minutes.
• Wash the potatoes, boil them in their skins, cool, peel and cut into cubes.
• Wash the beets, boil, cool, peel and grate on a coarse grater.
• Wash the carrots, boil, cool, peel and cut into small cubes or strips.
• Cut the cucumbers into thin strips or slices.
• Lightly rinse the cabbage and drain in a colander.
• Mix everything, add salt and season with vegetable oil.
• Before serving, sprinkle the finished vinaigrette with finely chopped parsley and dill.

Hake vinaigrette

Ingredients:

• 300 g hake fillet,
• 2 potato tubers,
• 1 beet,
• 1 small carrot
• 1 pickled cucumber,
• 1 parsley root,
• 1/2 jar of mayonnaise,
• 1-2 bay leaves,
• dill greens,
• 5 black peppercorns and salt to taste.

Preparation:

• Boil the hake fillet in a small amount of salted water, adding bay leaf, pepper, peeled and chopped parsley root.
• Remove the finished fillet from the broth, cool and cut into small pieces.
• Wash the potatoes, boil them in their skins, cool, peel and cut into cubes.
• Wash the beets, boil, cool, peel and grate on a coarse grater.
• Wash the carrots, boil, cool, peel and cut into small cubes or grate on a coarse grater.
• Cut the cucumber into thin strips or small cubes.
• Mix everything, add salt and season with mayonnaise.

Salted herring vinaigrette

Ingredients:

• 1 medium-sized salted herring,
• 5-6 potato tubers,
• 1 carrot,
• 1 small beet,
• 2 pickled cucumbers,
• 2 eggs
• 4 tablespoons vegetable oil or mayonnaise,
• dill, salt to taste.

Preparation:

• Soak the herring in cold boiled water for 5-6 hours. Then gut, remove the tail and head, remove the skin and cut into small pieces.
• Wash the potatoes, boil them in their skins, cool, peel and cut into cubes.
• Peel the cucumbers, cut into thin strips or small cubes.
• Hard-boil the eggs, cool, peel and finely chop.
• Mix everything, add salt, season with vegetable oil or mayonnaise.
• Sprinkle the finished vinaigrette with finely chopped dill before serving.

Herring vinaigrette with tomato paste sauce

Ingredients:

• 2 fresh herrings,
• 2 potato tubers,
• 1 beet,
• 1 pickled cucumber,
• 1 tomato
• 1 carrot,
• 2 tablespoons canned green peas,
• 2 tablespoons mayonnaise,
• 2 tablespoons sour cream,
• 1 tablespoon of tomato paste,
• green onions, parsley,
• pepper and salt to taste.

Preparation:

• Wash the fish, gut it, remove the tail and head, remove the skin, boil in salted water, cool, separate the flesh from the bones and cut into small pieces.
• Wash the potatoes, boil them in their skins, cool, peel and cut into cubes.
• Wash the beets, boil, cool, peel and cut into small cubes or grate on a coarse grater.
• Wash the carrots, boil, cool, peel and cut into strips or grate on a coarse grater.
• Wash the tomato and cut into small slices. Cut the cucumber into thin strips or cubes.
• Mix everything, salt and pepper, add canned green peas.
• To prepare the dressing, add mayonnaise and tomato paste to the sour cream and mix thoroughly. Season the vinaigrette with the resulting sauce.
• Sprinkle the finished vinaigrette with finely chopped parsley before serving.

They are prepared from root vegetables and an oil dressing, and the vegetables are used boiled and raw, hence there is a balance between the products, and the dish does not become boring. But many people don’t like lean snacks, so you can prepare a vinaigrette with herring, which will be a little reminiscent of the well-known “Under a Fur Coat” salad. You can choose a recipe for vinaigrette with herring from our article. Vinaigrette with herring recipe is easy to prepare and does not require any special skills.

This dish tastes quite refined and rich, because it contains a noble product - fish of the salmon family. A great option to please your loved ones. It doesn’t take long to prepare, it doesn’t cost much, because most of the products can be found at home.

For vinaigrette with salmon you need:

• Beets – 220 g;
• Carrots – 190 g;
• Potatoes – 240 g;
• Canned peas – 190 g;
• Pickled cabbage – 290 g;
• Lightly salted salmon – 340 g;
• Salt – 4 g;
• Vegetable oil – 70 g.

Vinaigrette with salmon recipe:

1. Separate the fish from the skin, check for bones in the fillet, and cut into pieces.
2. Open the can of peas and pour out all the liquid.
3. Place all the ingredients in a bowl, add a little salt to taste.
4. Pour in vegetable oil and stir.
5. Let the salad brew a little, and then serve.

Vinaigrette with herring recipe

Salad with herring is quite simple in taste and familiar to everyone. An apple is also useful for cooking, which will add a fresh taste and aroma to the snack.

For the herring vinaigrette you will need:

• Beetroot – 230 g;
• Salted herring – 360 g;
• Apple – 160 g;
• Onion – 90 g;
• Potatoes – 260 g;
• Carrot – 210 g;
• Juice of half a lemon;
• Dill sprigs – 35 g;
• Vegetable oil – 70 ml;
• Mustard with grains – 25 g;
• Apple cider vinegar – 15 ml;
• Salt – 7 g;
• Sugar – 4 g.

Recipe for vinaigrette with herring:

1. Wash the root vegetables and boil. Then cool, peel and cut into cubes.
2. Peel the herring from the skin, separate the insides and head. When the backbone with the main rib bones is removed, you need to check whether there are any small bones left inside, which can be dangerous if they get into food. Cut clean fish fillets into cubes.
3. You need to take a hard apple, with juicy and sour pulp. Rinse the fruit under running water, peel, and cut into pieces.
4. Peel the onion and chop into small segments. Squeeze the juice from the lemon, pour it over the mixture, and leave to marinate. After some time has passed, you should not pour out the fruit marinade; you can add it to the dish.
5. In order to prepare the Vinaigrette dressing, you need to mix grain mustard with oil, sprinkle with salt and add sugar. Pour in the apple cider vinegar. Mix well.
6. Place all the ingredients in the prepared salad bowl, add the sauce and mix.
7. Serve when the dish has steeped for a few hours.
8. You can decorate with herbs and pieces of herring.

How to make vinaigrette recipe with fish

What could be simpler than opening a can of ready-made canned fish, adding it to a salad, and the dish will be transformed and sparkle with new flavors. There is no need to cut anything extra, there is no need to peel it, and the appetizer will get a rich taste. – a great option when you don’t have time to spend a lot of time preparing dinner.

Ingredients (for 4 servings):

• Canned fish – 340 g;
• Beetroot – 230 g;
• Potatoes – 260 g;
• Carrot – 190 g;
• 2 chicken eggs;
• Green gherkins – 160 g;
• Green onions – 45 g;
• Salt – 4 g;
• Vegetable oil – 20 ml.

Vinaigrette with fish recipe:

1. Boil vegetables until softened, right in their skins, then cool and peel.
2. Separately chop the beets and potatoes with carrots.
3. Add a little vegetable oil to a bowl with chopped beets so that the pieces are coated and do not paint the entire dish.
4. Open the canned fish, drain the marinade, remove the backbone from the fish pieces, mash the flesh with a fork or cut into small pieces.
5. Boil chicken eggs hard, cool, peel, cut into small pieces.
6. Rinse fresh small cucumbers and cut into cubes.
7. Rinse the greens in cool water and chop finely.
8. Mix the products in a salad bowl, add salt and oil, stir.

Vinaigrette salad with boiled fish

This salad is perfect for those who are on a diet for health reasons or simply watching their figure. Contains boiled fish. It is better to take a lean carcass, white varieties. The cooking process is quite interesting, capacious and complex, but it’s worth a try, as the treat turns out very tasty.

Required products (for 4 servings):

• White fish – 370 g;
• Potatoes – 190 g;
• Pickled cucumbers – 120 g;
• Tomato – 170 g;
• Carrots – 180 g;
• Beetroot – 210 g;
• Mayonnaise – 80 ml;
• Southern sauce - 45 ml;
• Salt – 6 g.

Cooking steps:

1. Boil the potatoes, carrots and beets until done, but before doing this, you should wash the vegetables. After the products have cooled, you need to peel them from the top layer and cut them into small pieces.
2. The fish needs to be cut into pieces; it’s best to take a ready-made fillet. Boil until tender in broth with salt and bay leaf.
3. When the fish is cooked, you need to cut it.
4. Peel the tomatoes using boiling water, cut into pieces, separating the inner seeds.
5. Chop the pickled cucumbers into cubes.
6. Add “Yuzhny” sauce to mayonnaise and mix well.
7. Mix all products in a salad bowl with dressing.

TIP: To make the jelly easily come off the mold, you can first grease it with odorless vegetable oil or hold it in hot water for a few seconds.

Vinaigrette with herring recipe with mushrooms

This dish tastes great, especially for those who love savory snacks. Can be prepared for any holiday evening, as the presentation and aroma are very different from the usual “Vinaigrette”.

For a classic vinaigrette with herring you need:

• Fish fillet – 320 g;
• Beetroot – 240 g;
• Potatoes – 260 g;
• Green gherkins – 140 g;
• Salted mushrooms – 90 g;
• Olives – 80 g;
• Grainy mustard – 30 g;
• Granulated sugar – 6 g;
• Flaxseed oil – 60 ml;
• Salt – 6 g;
• Wine vinegar – 15 ml.

How to prepare vinaigrette with herring:

1. Boil the vegetables until tender, peel and cut into cubes.
2. Boil the fish in salted water, cut into segments.
3. Chop fresh gherkins.
4. Drain the champignons and olives in a colander and wait until the excess liquid drains. Cut into pieces.
5. Mix mustard, salt, sugar and wine vinegar with linseed oil.
6. Mix the products, season with the prepared sauce, stir.
7. If desired, you can decorate the appetizer with fresh herbs and pieces of vegetables.

The vinaigrette with sprat turns out very satisfying and tasty. A great option to feed a large, hungry family or group of friends. Plus, the salad is very healthy, the vitamin content in raw and cooked vegetables is quite high, the main thing is to apply the correct heat treatment.

If you are crazy about regular vinaigrette, but don’t think that such an ordinary salad can be included in the holiday menu, then simply complement it with lightly salted red fish - not a single guest will refuse such a vinaigrette! It’s just as easy to make, the main thing is to boil the root vegetables in advance and pickle the red fish. Moreover, boiled vegetables need to be cooled, they can be prepared in advance and stored in the refrigerator for about 1-2 days, and already 10-15 minutes before serving, cut and combine with sliced ​​red fish. Since the ingredients selected are salty: peas, cucumbers, fish, you will not need to add additional salt to the vinaigrette.

Along with sauerkraut, you can complement the dish with fresh cucumbers or sauerkraut - be guided by your taste.

Ingredients

• 2 boiled potatoes
• 1 boiled carrot
• 150 g green peas
• 2 pickled cucumbers
• 0.5 pcs. red onion
• 1 boiled beet
• 150 g lightly salted red fish
• pepper to taste

Preparation

1. Peel the boiled potato tubers and cut them into plates, and the plates into medium cubes. There is no need to finely chop the boiled vegetables so that when stirring the salad does not turn into a puree. Pour the slices into a deep salad bowl.

2. We will do the same with boiled carrots. Let's open a can of canned green peas and strain them from the marinade, pour them into a container along with the carrot slices.

3. Cut the pickled cucumbers into cubes and squeeze the brine out of the slices. Peel the red onion, rinse under running water and finely chop. Add with cucumber slices to the salad bowl. If desired, the onion can be chopped a little earlier and marinated in boiling water with apple cider vinegar to remove the bitterness.

4. Cut lightly salted red fish into medium cubes: salmon, salmon, chum salmon, etc. Add to the rest of the ingredients. Let's cut the boiled beets last, after cleaning them so that they don't stain all the cuts with their juice. Stirring with the buttery red fish will coat the beets in oil and seal their juices inside. Gently mix all the cuts together in the container.