Salad with salted trout. A selection of salads with salted red fish! Salad with lightly salted trout, cucumber and cheese
If you want an easy-to-prepare, but at the same time appetizing, tasty and satisfying dish on your table, you can safely use one of the recipes for salads with lightly salted trout
The components that make up these salads contain many useful substances that will have a beneficial effect on your health. The trout itself will add piquancy to salads and make them more satisfying, which will ensure the success of such dishes on any table.
Compound:
- Lightly salted trout - 200 g
- Boiled egg - 3 pcs
- Tomatoes - 2 pcs.
- Mozzarella cheese (any hard one can be used) - 5 pcs.
- Pickled garlic - 5 cloves
- Olives - to taste
- Olive oil - 4 tbsp.
- Lemon juice - 2 tbsp.
- Liquid honey - 1 tsp.
- Pepper mixture - to taste
- Sea salt - to taste
Preparation:
- Take chicken, hard-boiled eggs. Peel them and cut into large cubes. Place half of the resulting mass in a salad bowl.
- Cut the lightly salted trout into cubes and place half of the entire trout into the eggs.
- Remove the seeds from the tomatoes. Cut the tomato pulp into cubes. Also cut the type of cheese you have chosen into cubes. Take half of each and place in a salad bowl.
- Now repeat the layers again using the products that remained after the first installation. When laying in layers, do not press them down. The salad should remain fluffy. Place some pickled garlic on top.
- Prepare salad dressing. To do this, mix olive oil, lemon juice, liquid honey. Add sea salt and pepper mixture. You can adjust the sourness and sweetness of the sauce to your taste.
- Dress the salad. Garnish it with olives and quail eggs. Place the dish in the refrigerator for 1 hour to let the salad steep.
Compound:
- Lightly salted trout - 200 g
- Boiled carrots - 2 pcs
- Boiled beets - 1 piece
- Boiled eggs - 4 pcs
- Cheese - 100 g
- Green onions - 1 bunch
Preparation:
- Peel the potatoes and grate them. Salt it a little and mix with mayonnaise. Place it on a plate - this will be the first layer.
- Lightly salted trout must be cut into small cubes. Mix the fish with mayonnaise and place it in a second layer on a plate.
- Wash and chop the green onions, drying them first. Sprinkle chopped herbs over the salad.
- Place a third layer of finely grated eggs, which must first be peeled. Before adding, the egg mass must be mixed with mayonnaise.
- Grate the cheese on a fine grater. Prepare a mixture of grated cheese and mayonnaise. Lay it out with the fourth layer.
- Grate the carrots, add mayonnaise to it - this is the fifth layer. Next add the beets. You can arrange the salad in the shape of a fish. To do this, leave a little of the light part - this will serve as the head of the fish. You can decorate the salad as you wish.
Compound:
- Lightly salted trout - 300 g
- Salmon caviar - 130 g
- Boiled rice - 150 g
- Red salad onion - 1 head
- Boiled eggs - 4 pcs
- Mayonnaise - to taste
- Green leaf salad - to taste
Preparation:
- Rice must be boiled and cooled. Once cool, place it in a salad bowl.
- Cut the onions into medium-sized cubes and place in a salad bowl with the rice.
- The eggs must be peeled and cut into medium cubes. Cut lightly salted trout in the same way. Place these ingredients in a salad bowl as well.
- Mix everything thoroughly. Season the salad with mayonnaise. If you wish, you can salt it a little.
- Place green lettuce leaves on a flat plate. Place the resulting dish in a heap on them. Garnish the salad thickly with salmon caviar. You can serve the dish on the table.
Compound:
- Lightly salted trout - 200 g
- Boiled egg - 3 pcs
- Onion - 1 head
- Pear - 1 piece
- Mayonnaise - to taste
- Pomegranate seeds - to taste
- Parsley - to taste
Preparation:
- Cut lightly salted trout into small cubes. Place the chopped fish in the salad bowl as the first layer.
- Chop the onion into cubes and place in a salad bowl as a second layer, mixing it with mayonnaise.
- Grate a pre-peeled green apple. Place the apple in the salad bowl, thus forming the third layer.
- The fourth layer of salad consists of eggs mixed with mayonnaise, which must first be crushed into small cubes.
- Peel and grate the pear. This chopped fruit will form the fifth salad layer.
- Grate the cheese on a fine grater. Mix half the cheese with mayonnaise. You will receive the sixth layer. Sprinkle the remaining cheese on top of the salad. Garnish the dish with pomegranate seeds and herbs.
Ingredients:
- Trout: 400 grams.
- Tomatoes: 200 grams.
- Cheese: 200 grams.
- Egg: 4 pieces.
- Lemon: 1/2 piece.
- Lettuce leaves: 200 grams.
- Olive oil: 2 tbsp. spoons.
- Salt: to taste.
- Black pepper: to taste.
Preparation
- Boil the trout or fry it in a frying pan. You can also take lightly salted trout. We cut the fish into pieces.
- Boil the egg.
- Cut cheese, egg, tomatoes into cubes.
- Chop the lettuce leaves.
- Mix trout, egg, cheese, tomatoes, lettuce. Salt and pepper.
- We are preparing the dressing. Mix olive oil with lemon juice.
- Pour the dressing over the salad.
- Salad ready! Bon appetit!
VIDEO RECIPES "SALAD WITH FISH. TROUT WITH TOMATOES. PEACHES WITH SAUCE"
2. SALAD WITH BOILED TROUT
Ingredients: 
- Trout: 400 g
- Potatoes: 3 pcs.
- Carrots: 1 pc.
- Chicken egg: 3 pcs.
- Pickled cucumbers: 1 pc.
- Cucumber: 1 pc.
- Green onion: 30 g
- Mayonnaise: 3 tbsp. l.
- Sour cream: 3 tbsp. l.
- Salt and pepper: to taste
Preparation
To prepare this salad you need to have: steaks or trout fillets (salmon, salmon, pink salmon), potatoes, carrots, eggs, pickled cucumber and fresh cucumber, green onions.
And also for dressing mayonnaise, sour cream, salt and ground black pepper.
- The trout needs to be boiled. Place it in a saucepan, add water and cook for 15-20 minutes.
- Boil the potatoes in their skins, cool, peel and cut into small cubes.
- Boil the carrots, cool and chop finely.
- Boil the eggs, cool and chop.
- Finely chop the salted or pickled cucumber.
- Finely chop the fresh cucumber.
- Finely chop the green onions.
- Cool the boiled trout, remove the skin and bones, and disassemble into small pieces.
- Combine all ingredients and mix.
- Season the salad with salt and pepper to taste, season with mayonnaise and sour cream. Mix.
- Decorate and serve. Bon appetit!
VIDEO RECIPE "MIMOSA SALAD WITH BOILED TROUT"
3. SALTED TROUT SALAD
Ingredients: 
- Arugula: 1 bunch
- Salted trout: 200 g
- Potatoes: 3 pieces
- Grainy mustard: 1 tablespoon
- Honey: 1 tablespoon
- Olive oil: 3 tablespoons
- Ground black pepper: to taste
- Rosemary: 1 teaspoon
- Lemon juice: 1 tablespoon
Preparation
- For the dressing, mix butter, honey, mustard and lemon juice until smooth, add salt to taste, but not too much. the salad will contain salted fish.
- Cut the potatoes into slices, place in a bowl, season with olive oil, sprinkle with rosemary. Grease a baking sheet with oil, place potatoes in 1 layer, bake in the oven until golden brown.
- Remove the skin and bones from the trout and cut into thin long strips.
- Combine the arugula leaves, trout and baked potatoes, pour over the dressing and toss gently.
VIDEO RECIPE "SALAD OF SALTED TROUT"
4. HOLIDAY TROUT SALAD
Ingredients: 
- Canned trout: 1 can.
- Egg: 5 pieces.
- Cheese: 200 grams.
- Onion: half.
- Canned corn: 0.5 cans.
- Apples: 2 pieces.
- Lemon juice: 2 tbsp. spoons.
- Salt: to taste.
- Mayonnaise: 300 grams.
- Black pepper: to taste.
Preparation:
- Open a can of canned trout, drain the liquid, and mash with a fork.
- Boil the egg hard. Separate the yolks from the whites. Finely chop the yolks.
- Finely chop the onion.
- Grate the cheese and egg whites.
- Peel the apples, grate them and mix with lemon juice.
- Then we begin to lay out layers of salad: trout, onions, yolks, mayonnaise, apples, cheese, mayonnaise, corn, egg white, salt, mayonnaise.
- Our salad is almost ready, all that remains is to decorate it. Here you can show your imagination or decorate it as shown in the photo. Bon appetit!
- The salad needs to be left to brew for one night in the refrigerator, but if you eat it right away, it is no less tasty.
- In order to decorate the salad as shown in the photo, you will need: lightly salted trout, pomegranate (or trout caviar), herbs and cream cheese. The cheese can be placed in a pastry bag for cream and decorated around the perimeter of the salad.
VIDEO RECIPE "TROUT SALAD WITH SMOKE"
If you want an easy-to-prepare, but at the same time appetizing, tasty and satisfying dish on your table, you can safely use one of the recipes for salads with lightly salted trout
The components that make up these salads contain many useful substances that will have a beneficial effect on your health. The trout itself will add piquancy to salads and make them more satisfying, which will ensure the success of such dishes on any table.
Compound:
- Lightly salted trout – 200 g
- Boiled egg – 3 pcs
- Tomatoes – 2 pcs.
- Mozzarella cheese (any hard one can be used) – 5 pcs.
- Pickled garlic – 5 cloves
- Olives – to taste
- Quail eggs – 4 pcs
- Olive oil – 4 tbsp.
- Lemon juice – 2 tbsp.
- Liquid honey – 1 tsp.
- Mixed peppers - to taste
- Sea salt - to taste
Preparation:
- Take chicken, hard-boiled eggs. Peel them and cut into large cubes. Place half of the resulting mass in a salad bowl.
- Cut the lightly salted trout into cubes and place half of the entire trout into the eggs.
- Remove the seeds from the tomatoes. Cut the tomato pulp into cubes. Also cut the type of cheese you have chosen into cubes. Take half of each and place in a salad bowl.
- Now repeat the layers again using the products that remained after the first installation. When laying in layers, do not press them down. The salad should remain fluffy. Place some pickled garlic on top.
- Prepare salad dressing. To do this, mix olive oil, lemon juice, liquid honey. Add sea salt and pepper mixture. You can adjust the sourness and sweetness of the sauce to your taste.
- Dress the salad. Garnish it with olives and quail eggs. Place the dish in the refrigerator for 1 hour to let the salad steep.
Compound:
- Lightly salted trout – 200 g
- Boiled potatoes – 2 pcs
- Boiled carrots – 2 pcs
- Boiled beets – 1 piece
- Boiled eggs – 4 pcs
- Cheese – 100 g
- Green onions – 1 bunch
- Mayonnaise – 200 g
Preparation:
- Peel the potatoes and grate them. Salt it a little and mix with mayonnaise. Place it on a plate - this will be the first layer.
- Lightly salted trout must be cut into small cubes. Mix the fish with mayonnaise and place it in a second layer on a plate.
- Wash and chop the green onions, drying them first. Sprinkle chopped herbs over the salad.
- Place a third layer of finely grated eggs, which must first be peeled. Before adding, the egg mass must be mixed with mayonnaise.
- Grate the cheese on a fine grater. Prepare a mixture of grated cheese and mayonnaise. Lay it out with the fourth layer.
- Grate the carrots, add mayonnaise to it - this is the fifth layer. Next add the beets. You can arrange the salad in the shape of a fish. To do this, leave a little light part - this will serve as the head of the fish. You can decorate the salad as you wish.
Compound:
- Lightly salted trout – 300 g
- Salmon caviar – 130 g
- Boiled rice – 150 g
- Red salad onion – 1 head
- Boiled eggs – 4 pcs
- Mayonnaise - to taste
- Green leaf salad - to taste
Preparation:
- Rice must be boiled and cooled. Once cool, place it in a salad bowl.
- Cut the onions into medium-sized cubes and place in a salad bowl with the rice.
- The eggs must be peeled and cut into medium cubes. Cut lightly salted trout in the same way. Place these ingredients in a salad bowl as well.
- Mix everything thoroughly. Season the salad with mayonnaise. If you wish, you can salt it a little.
- Place green lettuce leaves on a flat plate. Place the resulting dish in a heap on them. Garnish the salad thickly with salmon caviar. You can serve the dish on the table.
Compound:
- Lightly salted trout – 200 g
- Cheese – 150 g
- Boiled egg – 3 pcs
- Onion – 1 head
- Green apple – 1 pc.
- Pear – 1 pc.
- Mayonnaise - to taste
- Pomegranate seeds - to taste
- Parsley - to taste
Preparation:
- Cut lightly salted trout into small cubes. Place the chopped fish in the salad bowl as the first layer.
- Chop the onion into cubes and place in a salad bowl as a second layer, mixing it with mayonnaise.
- Grate a pre-peeled green apple. Place the apple in the salad bowl, thus forming the third layer.
- The fourth layer of salad consists of eggs mixed with mayonnaise, which must first be crushed into small cubes.
- Peel and grate the pear. This chopped fruit will form the fifth salad layer.
- Grate the cheese on a fine grater. Mix half the cheese with mayonnaise. You will receive the sixth layer. Sprinkle the remaining cheese on top of the salad. Garnish the dish with pomegranate seeds and herbs.
| Ingredients (13) |
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| garlic – 1 clove |
| For the vinaigrette sauce: |
| tarragon vinegar or lemon juice - 2 tsp. |
| olive oil – 3 tbsp. l. |
| parsley, cilantro or other fresh herbs to taste |
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| trout caviar – 2 tbsp. |
| thin green onion – 0.5 bunch |
| dill – 2 sprigs |
| lemon juice – 1 lemon |
| mustard – 1 tsp. |
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| 200 ml fat sour cream |
| 2 lemons |
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| small bunch of rosemary |
| juice of half a lemon |
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| 1 large pink grapefruit |
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| handful of sprouted golden beans |
| 2 handfuls of green salad mix |
Published: 08/02/2014
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified
Salads are my family's favorite dish. And this is not surprising: there are so many recipes that you can choose for every taste and for all occasions: classic “”, hearty “Nicoise”, exquisite “”, light “”... What I like most about salads is that experiments with ingredients always lead to a positive result: in this case, adding your favorite product, you cannot spoil the dish in any way. But try to somehow change the recipe for pie dough or cake cream: it remains to be seen what the end result will be. So I very often prepare salads, and not only strictly adhering to the recipes known to me, but also simply combining some components. Sometimes it turns out just delicious, and sometimes it turns out very, very tasty! Such successful salads include this one - a salad with lightly salted trout, cucumber and cheese. Add a little more of your good mood, call for inspiration to make a beautiful presentation - and you will get a small culinary masterpiece that will decorate any feast.
Ingredients:
For 1 serving:
- 1 small cucumber;
- 30-40 g lightly salted trout;
- 30-40 g of hard cheese;
- 1 egg;
- 2-3 tsp. mayonnaise;
- lettuce leaves for decoration.
Step-by-step recipe with photos:
Let's start with the most important ingredient - fish. It doesn’t have to be trout; salmon and pink salmon will do. The main thing is that the fish is really not too salty - otherwise it can ruin the whole salad. Since we don’t need beautiful, even pieces, we can use parts of the fish that are not very popular - the tail or belly.
Carefully cut off the skin, remove bones if there are any in your piece. If it is the abdomen, note that there is a lot of fat on it - this must also be removed.
Cut the trout for the salad into small cubes.
Boil the egg hard. To do this, he will need to cook for 10 minutes in boiling water - then the yolk will become hard, as we need. Cool the egg and peel it.
Separate the whites from the yolks. If you don’t buy store-bought eggs, but get eggs from domestic chickens (this can be done at the market, for example), then the yolks will be bright, not even yellow, but orange, very appetizing.
We also cut the protein into small cubes, like the trout.
But three yolks on a medium grater.
Well, now about the cheese. There is no need to invent something, try adding feta, feta cheese or blue cheese. The simplest hard cheese is what we need! If you really want it, then take processed cheese, but not smoked and of good quality.
Cut the cheese for the salad with lightly salted fish into small cubes.
You will definitely need a fresh cucumber - lightly salted or canned cucumbers will not work here. Be sure to try the cucumber - its skin may turn out to be bitter, then it will simply ruin your dish. If this is the case, don't be upset, there is a way out. Just cut off the skin carefully with a knife or vegetable peeler: then there will be no trace of bitterness left!
Cut the cucumber into small cubes, like the rest of the ingredients.
We have prepared all the products, all that remains is to mix and season with mayonnaise. But it's too boring for me. I love it when even very simple dishes are presented beautifully - be it a dinner party or a regular lunch with the family. After all, it will only take an extra 5-7 minutes, but the mood of those for whom you are cooking will improve significantly! It’s quite simple to do this - a beautiful plate, greens for decoration, an unusual sauce pattern - and that’s it, your dish looks just like in a restaurant! As for salads, they can be served in portions, formed in a serving ring: this is both neater and more appetizing. Don’t be scared by the words “serving ring” - you don’t even have to buy it on purpose, but make it yourself by simply cutting off a plastic mineral water bottle.
Place washed and dried lettuce leaves on a plate.
Place a serving ring on top.
The first layer is protein. Lightly compact it.
Apply a thin layer of mayonnaise to the whites. It is better to do this with a teaspoon, distributing the sauce over the entire surface so that there are no gaps.
The second layer of salad with cucumber and cheese is lightly salted trout.
We compacted the fish and applied a layer of mayonnaise.
Now it's the turn of the cheese.
And again a layer of mayonnaise. Add chopped cucumber.
And another layer of mayonnaise.
The final touch is grated yolk.
That's all, all the layers are in place, all that remains is to carefully remove the serving ring so as not to damage the salad. But if you compacted the layers, as I advised you, then you will succeed. The only nuance is the yolk. No matter how hard you try, its pieces, which are too small, will inevitably crumble slightly onto the plate. They can be carefully removed or left as is - there is a certain charm in this, some playfulness, a charming incompleteness that will give your salad its own zest.
Decorate the salad with parsley and serve. Bon appetit! 
Advice:
You should not prepare a salad of lightly salted fish, cucumber and cheese in advance: the yolk may become weathered, the cucumber may release juice, and the structure itself may collapse if left standing for a long time. If you want to save time, just prepare all the ingredients (just don't grate the yolk, but you can chop everything else). And when it’s time to serve the salad, quickly assemble and decorate it - then everything will be in order with its appearance. 
And feel free to experiment: replace cucumber with avocado, add corn, take canned tuna instead of red fish... In general, create for your own pleasure!