Today, haute cuisine, restaurant cuisine can become an ordinary lunch for anyone. However, this was not the case before.

There were dishes that ordinary people ate, and there were dishes from the royal, royal cuisine. Why were they remarkable? Previously, there was no abundance of imported products, and therefore exotic components did not fall on the table of commoners.

People ate what grew in their garden, or what was sold in the market by their compatriots. The ruling elite enjoyed unusual dishes from products brought from behind the “thousand lands”.

Second feature royal dishes consisted in the fact that they were prepared by "overseas" cooks. European architects took part in the construction of the fortresses, and French and Italian chefs came to the city with them. They did unusual sauces and dressings, salads, put oriental spices in dishes.

One of the dishes was a royal salad with salmon. The fish also swam in our seas, but only visiting chefs were the first to serve it in a beautiful form, combining it with other components. For this reason, the salad has become truly royal and worthy of the table the most senior persons. To date, there are several variations of this salad. It is made in puff form and served in transparent dishes so that the beauty of the delicious “construction” can be seen.

Royal salad with salmon - preparation of food and utensils

Salmon for royal salad is taken lightly salted, having cleaned it of bones. Do not buy frozen fish for the dish. It is best to buy a fresh fish in its entirety and cut it yourself, and then salt it: you need to cut off the head and tail, remove the insides and vertebrae, and remove the skin. Sprinkle the fillet on all sides with a layer of salt and refrigerate for an hour. Then the fish must be washed from salt and can be used.

Also, for a salad, you can take completely ordinary and familiar products - eggs, potatoes, carrots, and other seafood. Salad can be considered a feature delicious dressing.

Don't forget to decorate! Decorate the royal salad with salmon, red caviar, pomegranate seeds, nuts, shrimp meat.

Recipe 1: Royal salad with salmon

For this dish you will need two types of cheese - soft and hard. Since the cheese is quite high-calorie and satisfying, the dressing should be tender and light. Yogurt whipped with egg yolk and a spoonful of mustard powder is best.

Required Ingredients:

• Fish fillet - 210 gr.
• Soft cheese (Philadelphia type) - 160 gr.
• Hard cheese (Parmesan) - 150 gr.
• Onion - 1 pc.
• Egg - 3 pcs. + 1 egg yolk for sauce
• Yogurt - 4 tbsp.
• Mustard powder - 1 tsp

Cooking method:

1. Make the sauce - beat the yogurt with raw egg yolk with a mixer, add dried herbs, salt and one teaspoon of mustard powder.
2. Grate hard cheese.
3. Hard-boil the egg, separate the yolks from the whites. Grate. The protein will be the first layer for the royal salad. Lubricate it with dressing and sprinkle with hard cheese.
4. The second layer will be the fish. Cut the salmon into small pieces. Lubricate with dressing.
5. Chop and marinate the onion - place it for 12 minutes in a mixture of two teaspoons of vinegar, 3 tablespoons of water and 1 teaspoon of sugar. This is the third layer of royal salad.
6. The fourth layer of lettuce - soft cheese. Cut it into cubes, lay on the onion, grease with the remaining dressing and sprinkle with grated egg yolk.

Recipe 2: Royal salad with salmon and shrimp

Tasty and light dish with fish and shrimp with pineapple is quite easy to prepare, but it turns out incredibly tasty. Use only fresh pineapple for salad; canned pineapple will not work for this dish.

Required Ingredients:

• ½ pulp of one pineapple
• Hard cheese - 260 gr.
• Fish - 210 gr.
• Shrimps - 180 gr.
• Yogurt - 3 tbsp.
• Mayonnaise - 2 tbsp.
• pomegranate seeds

Cooking method:

1. Grate the cheese, divide into two parts and put on the bottom of the dish.
2. Combine mayonnaise and yogurt, brush cheese with dressing.
3. Cut the fish into cubes and place on the cheese. Brush with sauce.
4. Pineapple cut into cubes. Put it on the salmon. Brush with sauce.
5. Boil the shrimp, remove the meat from the shells, put on the pineapple, grease with dressing.
6. Sprinkle the salad with the remaining cheese and garnish with pomegranate seeds.

Recipe 3: Royal Salad with Salmon on a Potato Cushion

This salad is served warm immediately after preparation. You need potatoes processed cheese, salmon and cod. Do not be surprised by the apple in the recipe - its sour taste will pleasantly soften the "heaviness" of the potato.

Required Ingredients:

• Potatoes - 2 pcs.
• Sour apple - 1 pc.
• Raw salmon - 190 gr.
• Raw cod - 160 gr.
• Processed cheese - 2 pcs.
• Cream - 60 gr.
• Parmesan - 70 gr.
• fresh parsley

Cooking method:

1. Boil potatoes in their skins. Cool, remove the skin, grate on the smallest grater.
2. Remove the peel from the apple and grate it on a coarse grater. Mix with potatoes. Form a “pillow” for royal salad from this mixture.
3. Cut melted cheese into cubes.
4. Cut salmon and cod into pieces. Fry in a pan for 5 minutes, add cream and cheese. Stir with a spatula until the cheese is completely melted. Turn off the heat and let the mixture cool down a bit.
5. Grate hard cheese.
6. Put the fish filling on a potato pillow, sprinkle with cheese and chopped herbs.

Recipe 4: Royal salad with salmon and avocado

For this salad, you will need two types of pear - avocado and Chinese hard. The combination of lightly salted fish, fruits and vegetables under cheese crust will pleasantly surprise you.

Required Ingredients:

• Red fish - 270 gr.
• Avocado - 2 pcs.
• Chinese pear - 1 pc.
• Fresh cucumber - 2 pcs.
• Parmesan - 90 gr.
• Yogurt - 110 ml.
• Mayonnaise - 2 tbsp.
• Pine nuts - 30 gr.

Cooking method:

1. Prepare salad dressing. Ignite the nuts in a clean pan for 5 minutes, chop in a blender with mayonnaise and sour cream.
2. The first layer of lettuce is avocado. Cut the pulp into cubes, grease with dressing.
3. The second layer is fish. Cut the salmon into squares and put on the avocado, grease with sauce.
4. Remove the peel from the cucumber, cut into thin strips.
5. The fourth layer of lettuce is a Chinese pear. Grate it, lay it out and brush with dressing.
6. Grate the Parmesan cheese and sprinkle over the salad.

Recipe 5: Royal salad with salmon and crabs

For this salad, you need to use only crab meat. To decorate the dish you will need king prawns.

Required Ingredients:

• Lightly salted fish - 230 gr.
• Crab meat - 200 gr.
• Egg - 3 pcs.
• Hard cheese - 210 gr.
• Fresh tomatoes - 2 pcs.
• Fresh onion - 1 pc.
• Kefir - 4 tbsp.
• Mayonnaise - 3 tbsp.
• Dill fresh

Cooking method:

1. Hard-boil eggs, separate into yolk and white. Chopped protein will be the bottom layer of the salad.
2. Prepare dressing by combining chopped dill, mayonnaise and kefir. Lubricate the protein with it.
3. Cut the fish into strips. Lay on protein.
4. Grate cheese, divide in half. Sprinkle one half of the fish, grease with sauce.
5. Cut the tomatoes into cubes. This is the layer after the cheese.
6. WITH crab meat Drain the juice and cut into cubes. Spread over tomatoes.
7. Cut the onion and marinate in a mixture of vinegar, water and sugar for 10 minutes. Then put it on the crabs, pour on top kefir sauce.
8. Sprinkle onion with grated yolk.

What sauce is best for royal salad? It should be creamy, not very greasy, but thick. Use yogurt, matsoni as a base, adding mayonnaise, sour cream or cream. Do not forget the greens - chopped dill or parsley will be appropriate when combined with red fish.

If you like to delight guests with unusual culinary masterpieces, then the royal salad, which is also royal, is like no other suitable for the festive table. And really, conscience does not allow calling it just a salad with caviar, because. it contains ingredients available only to people with above-average incomes. Yes and appearance of this dish indicates its relation to the dishes of the upper class.

Recipe: “Royal salad with squid, shrimps and red caviar”

For the recipe you will need:

Red caviar - 80 gr;
Squid - 2 carcasses;
Shrimps (preferably small) - 150g (half of a small package);
Potatoes - 1-2pcs;
Cheese - 100g;
Egg - 1pc;
Half an onion;
Mayonnaise;

Meal preparation:

• First you need to clean the squid from the film, then lower them into boiling water for 5 minutes, no more. When they start to turn white, it means they are ready, take them out. Cut into straws.
• Boil the shrimp, for this we throw them into boiling water, after putting the pepper there and Bay leaf. The water stops boiling, cover with a lid and wait as soon as the water boils again, wait a minute and drain the water. Shrimps must be separated from the shell, can be cut, but not very finely.
• Then boil potatoes and eggs, rub on a fine grater. We also grate cheese. Finely chop the onion.
• We take a big dish. Lay out in layers: squid, potatoes, onions, eggs, shrimp, cheese. Top with mayonnaise.
• Add caviar to taste.
• Lay out the second layer. To prepare the recipe, it is enough to lay out 2-3 layers.

When ready, the royal salad is decorated with greens and sprinkled with caviar.

To your taste, the dish can be decorated with cheese, corn, peas, olives and shrimps.

Recipe: “Royal salad with red fish and cod”

This royal salad recipe differs from others in its delicate taste, because. there is no caviar in its composition, which gives a little bitterness, but there is melted cheese and an apple, the combination of these components in total with potatoes and cod gives the dish a completely unusual flavor range. However, you won't know until you try it yourself.

For the recipe you will need:

Raw red fish - 200g
Raw cod - 150g
Potato - 2 pcs
Green apple (sour) - 1 pc.
Hard cheese - 80g
Cream - 50g
Melted cheese - 2 small briquettes
Greens to taste: parsley, dill.

Meal preparation:

• It all starts with the preparation of the “pillow”. To do this, you need to mix an apple, grated without peel on a coarse grater, with boiled potatoes in their skins and grated on a fine grater. Spread the resulting mass in an even layer on a wide plate.
  
• Then we cut the red fish and cod into small pieces, fry them in a pan until golden brown 5-7 min. The main thing is not to let the fish burn, otherwise delicate taste will be corrupted by bitterness.
  
  
• As soon as the fish “approached”, fill it with cream and add melted cheese.
  
  
• We carefully monitor that the cheese is melted, constantly stirring the hot mass.
  
• Once the cheese has melted, remove the pan from the stove and let cool. We spread the resulting sauce on the first layer of salad.
  
• Top with grated, hard cheese and herbs. It is better to tear parsley and dill with your hands, because. metal spoils the taste of fresh herbs.
  
  

The beauty of this salad is that it is served warm, in this state it conveys all the tenderness, juiciness and aroma of royal treats.

Recipe: “Royal salad with salmon and red caviar”

The recipe for this dish is quite complicated to execute, but in the case of a “positive ending”, not only the guests will be happy, but also the chef himself, who was able to reach a new level of culinary excellence. There are also many ways to perform this salad, with shrimp, crab, avocado and pineapple. Here will be considered the most popular and in my opinion classic recipe.

For the recipe you will need:

Lightly salted salmon - 250g;
Cheese - two varieties, hard and soft, 150g each;
Onion - 1pc;
Egg - 4pcs;
Yogurt - 100g;
Mustard powder - 1 teaspoon;
Red caviar 50-60g;

Meal preparation:

Royal salad with salmon and red caviar consists of four layers.

To begin with, it is worth pickling the onion so that you don’t have to wait later, but also don’t “strangle” it, so you shouldn’t pickle it for more than 15 minutes. To do this, the onion is finely chopped and placed in a marinade consisting of water and vinegar in a ratio of 3/2, you can add a little sugar (1 teaspoon) to remove the taste of vinegar. Now you need to boil the eggs in a steep, separate the whites and grate them. Add grated hard cheese and lay out the first layer.

Now let's start preparing the dressing. Mix 1 egg yolk (raw) with yogurt, add mustard powder and salt to taste. Shake thoroughly. The sauce is ready. We coat them with the first layer and proceed to the preparation of the second.

Salmon is cut into small pieces and laid out on top of the first layer. Coat with sauce. We spread the third layer, this is our pickled onion, I hope you followed the advice at the beginning of the article and it marinated properly. Next, cut soft cheese into small cubes and spread it on top of the onion. Pour in the rest of the sauce. Sprinkle with grated egg yolks (boiled).

In the center of the dish, carefully lay out the caviar in an even circle. The remaining fields are decorated with pieces of salmon, laid out around the perimeter of the royal salad. That's all, it was not easy, but you must admit, it's worth it.

Recipe: “Royal salad with red caviar, lazy version”

This recipe was borrowed on a trip to Kamchatka, where there is an abundance of seafood, and the inhabitants have no desire to bother too much with the dish. It turns out very delicious salad, with an unusual aftertaste, but the appearance is quite commonplace. Although it all depends on your imagination, maybe you can fix this little flaw.

For the recipe you will need:

Squid - 2 pieces;
Shrimp - 150g;
Egg -1pc;
Onion - 1/4 onion;
Mayonnaise;
Red caviar - 3 (tea) spoons of caviar is enough;

Meal preparation:

Onions are cut into half rings, squids and shrimps are boiled (see details above), squids are cut into half rings, shrimps are peeled. Everything that we have just cut is poured into a deep plate, convenient for mixing the ingredients, a grated egg is added and liberally smeared with mayonnaise. Mix thoroughly and send to the refrigerator for 1-2 hours. During this time, the dish will marinate.

Before serving the royal salad, it is necessary to grease it with caviar, evenly distributing it over the surface. By the way, Kamchadals prefer varieties of small caviar for salads, so they use caviar of such fish as sockeye salmon and pink salmon for snacks. Dinner is served!

With red fish and caviar of the same color. Sounds good, doesn't it? This dish, not necessarily, is intended only for those people who have a "fat" wallet. Agree, because once a year everyone can afford it. It's worth it, believe me! We have collected for you only best recipes how to cook and red fish.

Which can be eaten even before going to bed and even for those who do not eat after six. It is very easy to prepare, but it does not affect the result at all. becomes even more delicious due to the spicy sauce.

The royal salad recipe contains:

• 100 grams of slightly salted salmon;
• 100 grams of red caviar;
• 10 quail eggs;
• 120 grams of cherry tomatoes;
• 200 grams of iceberg lettuce;
• greens to taste;
• 15 ml of honey;
• 15 grams of granular mustard;
• 15 grams of Dijon mustard;
• 30 ml olive oil;
• 15 ml of vinegar;
• 1 clove of garlic.

Royal Salad Recipe:

1. First of all, make the sauce. It is necessary to peel the garlic from the husk and let it through the press.
2. Next, mix both mustards, honey, vinegar and garlic. Bring to a smooth consistency and add the oil, pouring it slowly, in a thin ribbon.
3. Blend all dressing ingredients to a uniform color and texture.
4. Place in refrigerator, covered with cling film.
5. The next step is preparing the eggs. To do this, wash the eggs and put them in a saucepan with cold water. There should be enough water to cover the eggs by a few centimeters.
6. Bring water with eggs to a boil and cook for two to three minutes. These will be the eggs in the bag. But not those that will spread, however, the yolk will not be hard either. This will be the yolk with a creamy texture.
7. Transfer the finished eggs from boiling water to ice water. This will stop the cooking process and the eggs will cool quickly.
8. Cooled eggs can be peeled after ten minutes. Remove the shell from them and cut into halves.
9. Wash and dry tomatoes. Or wait until they dry themselves. Cut cherry tomatoes into halves or quarters.
10. Break the iceberg. Discard the top leaves, and wash and dry the rest. Put together with greens in the base of the salad.
11. Cut the fish into thin small slices.
12. On iceberg leaves and greens proportionally, evenly lay out halves of quail eggs and tomatoes.
13. Arrange fish slices on top. Sprinkle with red caviar.
14. Season the salad with the prepared dressing and serve.

Tip: Parsley-based dressing is also great with this salad. To do this, beat in a blender 15 grams of fresh parsley leaves, 15 ml of lemon juice and 60 ml of olive oil. Blend until smooth and add spices to taste.

Royal salad with red caviar

It can be considered exotic only because the products that are in the salad, our people rarely use. We do not understand the reason for this fear of the new. After all new flavors give pleasant emotions and, at least, satiety.

Royal salad recipe contains:

• 1 avocado;
• lettuce leaves;
• 100 grams of pine nuts;
• 100 grams of peeled shrimp;
• 50 grams of red caviar;
• 100 grams of canned pink salmon;
• 300 grams of cherry;
• 100 grams of pitted olives;
• 20 ml olive oil;
• 20 ml lemon juice.

Cooking royal salad with caviar:

1. Wash the avocado and cut it in half with a knife, resting on the bone. Turning the cut parts against each other, remove one half.
2. Peel the avocado halves and cut the flesh into small pieces.
3. Open a jar of pink salmon and drain the liquid. Cut the fish fillet with a fork.
4. Cut the olives into rings, and wash the tomatoes and cut into quarters.
5. Roast the nuts in a dry frying pan until golden brown.
6. Tear lettuce leaves into large pieces.
7. Combine avocados, nuts, lettuce, red caviar, shrimps, fish, cherry tomatoes, olives in a salad bowl.
8. Season everything with oil and lemon juice, season with spices and mix.

Tip: olive oil and lemon juice are the best classic dressing for fish and seafood. You can also dress the salad with regular mayonnaise, sour cream or any other dressing.

Royal salad with salmon

The salad is just oversaturated different products. It is very tasty and easy to prepare! You won't regret spending money on salmon meat or deciding to cook such an expensive but delicious salad.

Grocery list:

• 100 grams of lightly salted salmon;
• 100 grams of red caviar;
• 50 grams of macadamia nuts;
• 8 shrimp;
• 4 quail eggs;
• 3-4 lettuce leaves;
• 15 ml of lemon juice;
• 5 ml Dijon mustard;
• 5 ml of honey;
• 90 ml olive oil;
• 15 ml wine vinegar.

Cooking royal salad with salmon:

1. In a sealed and leak-proof container, combine honey, lemon juice, mustard, oil and vinegar. Close the box tightly and shake. This is how a seemingly “complicated” mustard dressing is prepared.
2. Cut salmon meat into thin, but not large slices.
3. The shrimp must be boiled. To do this, first clean them, and then lower them into boiling, salted water.
4. Boil the shrimp for no more than three minutes. If you overdo it, the shrimp will become rubbery and ruin the product. Therefore, you need to be very careful here.
5. At the end of time, pull out the shrimp and let them cool.
6. Wash the eggs and place in a saucepan. There should be enough water to cover the eggs by a few centimeters. Remove the saucepan with water and eggs on the stove.
7. Boil the eggs for no more than four minutes from the moment the water boils.
8. WITH ready eggs Drain the boiling water and put them in a bowl of cold water to cool.
9. After about ten minutes, the eggs can be peeled and cut into halves.
10. Wash and dry lettuce leaves. Tear them into small pieces.
11. Macadamia nuts are best cut into halves or quarters, they are painfully large. There is no need to fry them, as they will lose their valuable taste.
12. Next is assembly. Lay out the lettuce leaves, on which evenly fit the pieces of salmon. Next up are eggs and shrimp. Sprinkle everything with nuts, caviar and pour dressing. Bon Appetit!

Royal salad with caviar

The salad will have a lot of greens and, accordingly, a lot of energy. It will be almost all green, with the exception of fish and caviar. Since, even olives and capers are green.

Grocery list:

• 1 lettuce;
• 4 cups lettuce-cress;
• 50 grams of iceberg lettuce;
• 100 grams of red caviar;
• 120 grams of lightly salted trout;
• 15 grams of capers;
• 1 green onion with onion;
• 100 ml sour cream;
• 25 grams of fresh herbs;
• 30 grams of horseradish.

How to assemble a royal salad with fish:

1. Combine sour cream, horseradish and herbs. Greens, by the way, can be any taste. It can be like dill, parsley, green onion, and basil, rosemary, marjoram. Season the sauce to taste and remove the infusion.
2. Lettuce and iceberg lettuce get rid of the top leaves. Next, separate the heads and wash the leaves.
3. Dry the lettuce leaves or wait until they dry themselves.
4. Cut the watercress, wash and also dry.
5. Tear lettuce and iceberg into small pieces.
6. Lay out the capers.
7. Wash green onions and wait until dry.
8. Finely chop the watercress and green onion.
9. Cut the fish into thin slices.
10. Put all kinds of greens on the dishes, mix.
11. Next, present the trout, sprinkle with caviar.
12. Top the salad with horseradish dressing and serve!

Tip: if you and your loved ones do not like spicy, then you can put less horseradish or even replace it with two or three cloves of garlic.

Royal salad with red fish

A truly unique and very sophisticated salad. Without reading the list of ingredients, you can already be sure that you have never tried it in your life. Don't be afraid of the names, these are all common products, just with professional names.

Grocery list:

• 1 head of romaine;
• 1 head of radicchio;
• 1 head lollo rosso;
• 1 can of canned salmon;
• 100 grams of red caviar;
• 1 chicken egg;
• 50 grams of pike caviar;
• 1 tomato;
• 5 ml of mayonnaise;
• 10+15 ml olive oil;
• 1 gram of kimchi sauce;
• 15 ml pesto;
• 1 bunch of fresh arugula;
• 5 ml of lemon juice;
• 100 grams of pine nuts.

Salad royal with red fish:

1. Wash and dry the tomato. Cut it into slices.
2. Open a jar of salmon, drain the liquid and mash with a fork. Put into a bowl.
3. Add mayonnaise and sauce to the fish. Mix.
4. Prepare poached eggs. To do this, take a small cup, line it cling film, which must be lubricated with oil (10 ml).
5. At this time, you need to bring 600-800 ml of water on the stove to a boil.
6. Break one egg into the oiled film so that the yolk remains intact. Roll up the edges of the film to make a bag.
7. Dip the bag in boiling water and cook for 3-4 minutes.
8. Pull out the bag, carefully remove. The egg is ready!
9. Remove top sheets from romano, radicchio and lollo rosso. Next, disassemble the salads and wash all the leaves already. Dry them or wait until dry. Chop them with a sharp knife or tear them into small pieces with your hands.
10. Wash and dry the arugula.
11. Dry the nuts in a dry frying pan until golden brown.
12. Put all three types of salads and arugula on a dish, sprinkle with nuts. From above, in the center, carefully lay the poached.
13. Around the egg, in a circle, lay out slices of tomato. Also spread the ketu evenly. Decorate everything with red caviar and pike caviar.
14. Drizzle the salad with lemon juice, pesto and olive oil.

Tip: you can make “black” caviar from pike caviar if you add a little food coloring.

Important: the salad seems very confusing, but it is not. It is very easy to prepare and requires absolutely no preparation in advance. That is, no cooking or frying products. A poached egg will take you five minutes at most. Is it a lot? But delicious!

Salads royal layers with red caviar and red fish immediately seem very expensive for us, inaccessible. But try to look at it from the other side. Why not treat yourself to your loved one at least once a year? These are delicious meals! Do not limit yourself, because life is one.

TO festive table I'm slowly looking for a set interesting recipes. Indeed, in addition to proven and beloved by all traditional salads such as Mimosa, classic Olivier, Herring under a fur coat, I want to surprise and pamper your family with something new.

How amazing and spectacular recipes I haven't looked! Of course, you can’t cook everything, you need to choose something.

I liked this recipe for the “Royal Egg Roll with Red Fish” for its simplicity of preparation and very festive, even I would say “New Year's” look. It even looks like giant rolls! Therefore, I will describe in detail the process of its preparation in order to do everything quickly and without problems before the New Year.

The composition of products for the "Royal Roll"

Since we have a festive dish, we will try to select all products of good quality. Although, of course, you have to focus on your financial capabilities. Instead of halibut caviar, you can also take red caviar - the taste will be very worthy.

Red fish - maybe tender trout, and delicious, but quite expensive salmon, and affordable pink salmon. In any case, I advise you to cook the fish in advance at home - and it will cost less, and the taste will be the way we need it - tender, not oversalted, the fish will not be excessively dry, or, on the contrary, weeping - as is often the case with purchased salted fish... How to quickly and tasty pickle red fish yourself- see section below.

I also recommend doing it yourself. homemade mayonnaise- it will be a very tasty natural product, without obscure preservatives and dyes. detailed video here.

What products do we need?

• 7 eggs
• 150 gr. thick sour cream
• 400 gr. lightly salted trout (or any other red fish)
• 100 gr. halibut roe or imitation seaweed
• 8 sheets of dried nori seaweed
• 150 gr. mayonnaise (4-5 tablespoons)
• green onion, dill, parsley
• ground black pepper

A step-by-step recipe for making the Tsar's roll with red fish.

1. Mixing raw eggs with sour cream, you don’t need to add salt - we already have all the ingredients quite salty in taste. Beat until smooth.

2. We cover the sheet with parchment, draw up the sides, as in the photo - so that our omelet does not spill over the edges. Pour out egg mixture on paper and send to the oven (preheated) for 12-15 minutes, set the oven to 170 degrees.

3. While the omelet is being prepared, let's take care of the greens. It needs to be finely chopped - and green onions, and dill, and parsley.

5. 10-15 minutes have passed. The omelet is ready - moreover, before golden brown it does not need to be brought up, the more tender it is, the better. We take it out of the oven, remove it together with the paper from the baking sheet, and let it cool completely.

6. After that, we lay double sheets of NORI seaweed - shiny side up, overlapping. Lightly press them with your hands to the omelette to better tamp.

7. We cover with parchment on top and turn our “structure” over so that the omelet layer is on top. Remove the paper carefully.

8. Put our prepared filling on the egg layer - caviar with mayonnaise. And with a spatula evenly distribute over the entire surface.

9. We lay half of our chopped greens on a sheet. Put pieces of red fish on top.

In the photo you can see that we do not spread the fish over the entire surface, but only to the middle, starting from the side where we start rolling the roll.

10. We lay the second half of the greens on the fish layer and begin to tightly twist our roll.

11. We wrap the finished twisted roll in paper or foil. Place in the refrigerator for a few hours or overnight, which is even better.

12. To make the roll easy to cut into portions, half an hour before serving, you need to place it in the freezer. Now you can beautifully and accurately cut our roll for a festive serving.

This is such an unreal beauty! Well, as for the taste - I won’t say anything at all, you can imagine for yourself how appetizing and tempting all this is!

How to pickle red fish yourself - simply and quickly.

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

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

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

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

Now it is important to prepare the fish. You can remove the skin, but you can leave it like that. If you have a ready-made fillet - just fine. If not, it’s better to puff a little, but remove all the bones - so the fish will be much more pleasant to eat later! You can use tweezers - they are quite convenient to remove small bones from the fish.

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

If you want to speed up the salting process, there is an easy way.

Freeze the fish fillet first in the freezer so that you can carefully cut it into thin slices. Then put them in layers in an airtight container, alternating a layer of fish and a layer of curing mixture. If such a container is removed overnight in the refrigerator, then in the morning the fish will be salted enough and will be ready for use.

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

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

Yes, another necessary technological point - during salting, the fish needs to be turned over several times.

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

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 7 2017

Content

If you need to cook a delicious dish and spend a minimum of time, then a salad called Royal will be the perfect solution. There is a large selection of recipes for creating this appetizer, but it always turns out to be hearty, bright, appetizing and very beautiful.

Royal salad - how to cook

On any festive table, the Tsar's salad will easily become the "highlight" of the program. Often it is made for special occasions, because expensive ingredients are used to create snacks. Today, many options have appeared on how to cook the Royal Salad, and some of them make it possible to use any products in accordance with financial capabilities.

Meals often include:

• seafood: shrimp, squid, caviar, mussels, fish;
• meat: chicken, pork, beef (smoked or otherwise);
• fruits (apple, banana, pineapple, kiwi);
• vegetables (potatoes, carrots, onions);
• eggs;
• for dressing, they use mayonnaise or other various sauces that can be made at home (you can add cheeses, grated vegetables, garlic, herbs, mustard, and so on).

Royal salad - recipe with photo

An appetizer is often served at the festive table. Many housewives choose the Tsarsky salad recipe for the minimum time and simplicity of the cooking process. There are many interesting options for creating a hearty, incredible delicious dish. Below are the most popular culinary algorithms that will help you make a bright and unusual treat for guests or family.

Salad with red caviar

• Cooking time: 40 minutes.
• Servings: 4-6 persons.
• Calories: 140 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.

Another way to cook a festive, delicious dish is the recipe for Tsar's salad with red caviar. This option can not be called budget, but sometimes you can treat yourself to something delicious. For example, such a salad can be made on New Year or birthday. The recipe is dominated by seafood: shrimp, crab meat, squid, red caviar.

Ingredients:

• crab meat (boiled) - 200 g;
• small shrimp - 0.5 kilo;
• squid - 3 pcs.;
• red salmon caviar- 1 bank;
• Russian cheese - 150 g;
• garlic - 2 cloves;
• mayonnaise (or sour cream) - 2 tbsp. spoons.

Cooking method:

1. Boil washed and defrosted squids in salted boiling water (no more than 4-5 minutes). Take out, leave to cool.
2. Boil the shrimp (about 3 minutes). Clean them from shells, paws.
3. Peel squids, divide into fibers, defrosted crab meat - into cubes.
4. Cheese grate on a coarse grater.
5. Crush the garlic in the garlic press.
6. In one container, combine squid, crab meat, shrimp, cheese, garlic, caviar. Season the appetizer with mayonnaise or sour cream. Mix carefully.
7. Royal salad with caviar should soak in a cold place for about an hour.

Royal salad with red caviar and squid

• Servings: 4 persons.
• Calories: 142 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

If you want to feed and surprise your guests with an unusual, tasty and hearty cold dish, then you should make the Tsarsky salad with red caviar and squid. This beautiful and appetizing snack Also called Royal. In addition to seafood, potatoes are added to it, chicken eggs, cheese. Dressing can be made from mayonnaise with chopped herbs (some people replace mayonnaise with fat sour cream).

Ingredients:

• squid - 400 g;
• red caviar - 100 g;
• small shrimp - 1 pack;
• hard cheese - 100 g;
• potatoes - 2 tubers;
• egg - 1 piece;
• onion - ½ head;
• mayonnaise - to taste;
• parsley;
• whisper salt.

Cooking method:

1. Boil the egg and potatoes in the "uniform" (with the skin). Leave to cool.
2. Remove the film from the squid, cook in boiling water for 3-5 minutes. Shrimps also boil for a few minutes, drain.
3. Squid cut into strips.
4. Free the shrimp from the shell.
5. Potatoes, peel the egg, chop with a coarse grater. Cheese is also worth rubbing.
6. Onion cut into small cubes.
7. Put the royal appetizer in layers: squid, potatoes, onions, shrimp, egg, cheese chips. Grease each layer a little with mayonnaise mixed with chopped dill.
8. From above, the dish should be decorated with caviar, herbs.

Royal salad with salmon

• Servings: 3-4 persons.
• Calories: 210 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Next interesting option a delicious dish - a recipe for Tsarsky salad with salmon. For such an original festive snack you will need two types of cheese - hard and soft (Parmesan and Philadelphia are ideal). Cheese is a high-calorie component, salad dressing should be light, with delicate texture(For example, natural yogurt without additives).

Ingredients:

• salmon fillet - 200 g;
• egg - 3 pcs. (plus 1 egg yolk for dressing)
• Philadelphia cheese - 160 g;
• parmesan cheese - 150 g;
• onion - 1 pc.;
• natural yogurt - 4 tbsp. l.;
• dried herbs;
• mustard powder - 1 teaspoon.

Cooking method:

1. The sauce is being made. Egg yolk, yogurt, mustard powder, dried herbs are whipped in a blender.
2. Cheese is crushed with a grater.
3. Boiled eggs (should cool) are separated into whites and yolks, which are rubbed. The protein is laid out in a deep salad bowl - the first layer of the snack. It is smeared with sauce, sprinkled with parmesan on top.
4. The next layer is salmon cut into cubes. She, too, is flavored with dressing.
5. The onion is cut with a sharp knife, half rings, marinated for 15 minutes in a mixture of vinegar, sugar and water. Then it is laid out in a salad in an even layer.
6. The fourth layer of the royal salad with fish is Philadelphia cheese, diced.
7. Fish appetizer smeared with mustard-yogurt dressing, sprinkled with yolk.

Royal salad - recipe with chicken and champignons

• Cooking time: 50 minutes.
• Servings: 2 persons.
• Calories: 152 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe for Tsarsky salad with chicken and champignons refers to simple meals, but it taste qualities on high. This appetizer is hearty and elegant. Such a treat can be made in a common salad bowl or served at the table in separate bowls (bowls). In addition to meat and mushrooms, potatoes, eggs, and spices are added to the salad. Viburnum berries are used as decoration.

Ingredients:

• chicken fillet - 200 g;
• potatoes - 3 pcs.;
• mushrooms - 5 pcs.;
• eggs - 2 pcs.;
• mayonnaise - 50 ml;
• salt, black pepper;
• fresh greens;
• viburnum for decoration.

Cooking method:

1. Boil poultry meat with spices. Cut into large cubes.
2. Boil the eggs too, chop with a grater.
3. Boiled potatoes peel off the skin, finely chop.
4. Chop the mushrooms into slices, fry in a pan in sunflower oil.
5. Put the potatoes in a deep dish, grease it with mayonnaise.
6. The second layer is chicken, then eggs (make a mesh of dressing on top).
7. Then lay out the mushrooms.
8. Decorate the royal salad with chicken with greens, viburnum (put along the edge).

Royal salad with squid and crab sticks

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calories: 190 kcal.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A real table decoration new year holidays will be the Royal salad with squid and crab sticks. Beautiful, appetizing and incredibly tasty cold appetizer will delight even the pickiest gourmet. Such a high-calorie dish is quickly prepared, and the result is just “you will lick your fingers”. The recipe will call for seafood, cheese, vegetables.

Ingredients:

• potatoes - 4 pcs.;
• eggs - 6 pcs.;
• Russian cheese - 150 g;
• crab sticks - 200 g;
• red granular caviar - 140 g;
• squid - 450 g;
• mayonnaise - 200 g;
• greenery.

Cooking method:

1. Cool boiled potatoes and eggs in their skins, peel.
2. Boil squids in boiling water (average time 3-4 minutes). Remove the film beforehand.
3. Grind potatoes and eggs on a grater. Proteins and yolks separately.
4. Cut the crab sticks into cubes, it is better to chop the squid into strips.
5. Grate the cheese.
6. It is worth collecting the snack in layers. The first is potatoes, mayonnaise, a little caviar.
7. The second layer is squid, dressing, caviar.
8. The third is protein, sauce, caviar.
9. The fourth layer is crab sticks, dressing.
10. Fifth - yolk, mayonnaise. Sixth - cheese chips.
11. Decorate the salad with sprigs of greens, the remaining red caviar.

Tsarsky salad with chicken

• Cooking time: 30-40 minutes.
• Number of servings: 6 persons.
• Calories: 142 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

To diversify the festive standard menu, prepare Tsarsky salad with chicken. Even a novice cook can cook this dish, the recipe is very simple and understandable. The salad is spicy thanks to prunes and Korean carrots, walnuts give it satiety. For dressing, plain yogurt is suitable or light mayonnaise may be required.

Ingredients:

• eggs - 6 pcs.;
• chicken fillet- 3 pcs.;
• hard cheese - 300 g;
• pitted prunes - 1 tbsp.;
• garlic - 1 clove;
• carrots in Korean - 300 g;
• homemade yogurt - 500 ml;
• olives - 10 pcs.;
• Walnut- 100 g;
• salt, spices, herbs.

Cooking method:

1. The bird is boiled until cooked, cut into large cubes.
2. Prunes are poured hot water for softening. Dried, cut into strips.
3. The cheese is grated, combined with yogurt and garlic, crushed under pressure.
4. Yolks and whites are rubbed separately.
5. Nuts are fried a little, crushed, mixed with spicy carrots.
6. Prunes are laid out on a large flat plate, smeared with dressing.
7. Next - fillet, salt, pepper and sauce again.
8. Carrots are laid out on the meat, then cheese, proteins. All layers are smeared with sauce.
9. The top of the appetizer is sprinkled with yolk.
10. Royal salad with chicken is infused in the cold for 60 minutes, decorated with greens, pieces of olives, served at the table.

Salad with red caviar - cooking secrets

To properly make a tasty, mouth-watering and fragrant snack, you should follow the tips experienced chefs. Secrets of cooking salad with red caviar and other products:

1. The sauce for the dish should be moderately fatty, thick in consistency. It is better to use yogurt or matsoni, adding a little sour cream, mayonnaise or cream.
2. Royal salad prepared with different types meat, but it tastes better with slices of pork or chicken.
3. hard varieties cheese (Gouda, Russian) is recommended to be combined with soft varieties (Adyghe, mozzarella, creamy Philadelphia) or replaced by them. Fits great even processed cheese. So the appetizer will turn out more tender, pleasant to the taste.
4. To reduce cooking time, seafood should be thawed in advance.
5. Cold treats can be layered or mixed together. It will not lose its taste.
6. Vegetables, seafood and eggs are best washed, boiled, and peeled in advance.
7. To make the salad as tasty as possible, it is worth putting it in the refrigerator for impregnation for several hours.

Video: Royal salad

Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!