For these salads, salmon, salmon, pink salmon, trout, coho salmon or chum salmon are ideal. Instead of lightly salted fish you can take smoked one: it will give the dishes an unusual flavor.

foodandwine.com

Ingredients

• 1 cucumber;
• 4–5 radishes;
• 1 small bunch of dill;
• 2-3 stalks of green onions;
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• salt and pepper to taste;
• 100 g spinach leaves.

Preparation

Cut the salmon into thin long strips up to 1.5 centimeters wide, the cucumber into slices. Divide the radish into quarters or halves, if very small - leave whole. Chop the dill coarsely, finely chop the onion.

In a large bowl, combine butter, lemon juice, dill, salt and pepper. Add spinach, fish, cucumber, radish and onion and mix well.

2. Salad with red fish, avocado and herbs

Photo: Nina Firsova / Shutterstock

Ingredients

• 1 small onion;
• 4 tablespoons olive oil
• 3 tablespoons lemon juice
• 2 tablespoons of water;
• 1 teaspoon mustard
• 1 tablespoon honey;
• 1 clove of garlic;
• 1 small bunch of dill;
• 250 g greens (any mix can be used).

Preparation

Cut the fish into medium pieces, onion and avocado into half rings.

Whisk together the olive oil, lemon juice, water, mustard, honey, garlic and dill with a blender. The mass should be homogeneous.

Place coarsely chopped greens, fish, onion and avocado in a deep bowl. Drizzle with dressing before serving.

homemadeandyummy.com

Ingredients

• 150 g lightly salted salmon;
• 7-8 cherry tomatoes;
• 1 bunch of dill;
• 2 cucumbers;
• ½ teaspoon salt;
• 2½ tablespoon sour cream;
• 2 teaspoons of capers
• 1 pinch of ground black pepper

Preparation

Cut the fish into medium pieces, and cut the cherry into halves. Chop the dill finely, leaving a couple of twigs to serve.

Divide the cucumber into long strips up to 0.5 centimeters wide. Place in a colander, sprinkle with salt and let sit for 15 minutes. Then rinse under cool running water and pat dry with a paper towel.

For the sauce, combine sour cream and dill. Season, stir and place in a bowl. Place fish, tomatoes and capers on top. Pepper and garnish with dill.

pillsbury.com

Ingredients

• 150 g of chilled or frozen fillet of salmon or other red fish;
• ½ onion;
• 1 apple:
• 1 cucumber;
• 2 tablespoons sour cream;
• 2 tablespoons of mayonnaise;
• 1 tablespoon apple cider vinegar;
• ½ teaspoon sugar;
• 1 pinch of ground black pepper;
• 50 ml fatty;
• 100 g lettuce (any mix).

Preparation

If the salmon is frozen, thaw it first. Heat the oil in a skillet and fry the fish for 3-4 minutes on each side until tender. Cool and cut into small pieces. Chop the onion finely, the apple and cucumber in medium slices.

For dressing, whisk sour cream, mayonnaise, vinegar, mustard, sugar and pepper. Then add cream and stir again. The mass should be homogeneous.

Pour the sauce over the salmon, vegetables and apple. Place the lettuce on a portioned platter, then place the rest of the dish with the dressing.

runningtothekitchen.com

Ingredients

• 200 g canned chickpeas;
• ½ tablespoon of olive oil;
• 1 teaspoon smoked paprika
• salt and pepper to taste;
• 150 g of canned salmon or other red fish;
• 1 cucumber;
• 3-4 sprigs of fresh or ½ teaspoon of dried dill;
• 150 g of granular cottage cheese;
• 1½ tablespoon Dijon mustard
• 1 tablespoon lemon juice

Preparation

Throw in a colander, rinse and dry. Mix with olive oil, ½ teaspoon paprika, lightly salt and pepper. Place on a baking sheet and cook in the oven at 220 ° C for 12-15 minutes. Stir occasionally.

Mash the fish with a fork. Cut the cucumber into small cubes. Chop the dill. Combine these ingredients with cottage cheese, mustard, lemon juice, salt and pepper. Add cooled chickpeas and stir. Season with the remaining paprika before serving.

weightwatchers.com

Ingredients

• 250 g beets;
• 200 g green beans;
• salt to taste;
• 4 slices of whole grain or any other bread;
• 200 g of lightly salted salmon or other red fish;
• 4–5 stalks of green onions;
• 125 g low-fat cottage cheese;
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 3 teaspoons white wine vinegar
• 200 g lettuce leaves (any mix can be used).

Preparation

Wash the beets too. Dip the beans in boiling salted water for 5-7 minutes. Rinse vegetables under running water and cool. Then cut the beets into large slices.

Divide the bread into small pieces and dry in a skillet without oil for 1-2 minutes.

Chop the salmon. Finely chop the onion and mix with the curd. Whisk butter, mustard and vinegar for dressing.

Place lettuce, beans, beets and fish on a flat plate. Top - croutons and curd mass... Pour sauce over everything and season with salt before serving.

peasandcrayons.com

Ingredients

• 100 g of rice;
• 200 ml of vegetable broth (you can from a cube) or water;
• salt and pepper to taste;
• 1 pinch of saffron - optional;
• ¼ teaspoon of turmeric;
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 6-7 cherry tomatoes;
• 100 g feta;
• 200 g of chilled or frozen salmon or other red fish fillets;
• 1 pinch of paprika;
• 1 tablespoon olive oil
• 3 tablespoons of mayonnaise;
• ½ teaspoon white wine vinegar
• 1 pinch of mustard powder - optional;
• 100 g of salad greens (any mix).

Preparation

Rice in vegetable broth with a pinch of salt, pepper, saffron, half turmeric, ½ teaspoon of garlic and the same amount of onion powder.

Cut the cherry into halves, mash the cheese with a fork.

If using frozen fish, thaw it first. Then sprinkle with ¼ teaspoon each of garlic and onion powder, turmeric, paprika, salt and pepper. Fry in hot oil in a skillet for about 2 minutes on each side. Transfer to a baking dish and cook for 5-10 minutes in the oven at 230 ° C.

For dressing, whisk mayonnaise, vinegar, mustard, remaining garlic and onion powder.

Place lettuce on top of a large flat plate with rice, fish and cherry tomatoes on top. Pour over the sauce and sprinkle with feta.

notenoughcinnamon.com

Ingredients

• 4-5 large potatoes;
• 1 small bunch of dill;
• 150 g lightly salted salmon or other red fish;
• 1 onion;
• 60 ml of cream with a fat content of 10-18%;
• 120 ml fat-free yogurt;
• 1 teaspoon Dijon mustard
• salt to taste.

Preparation

Potatoes, cool and peel. Cut into large pieces.

Finely chop the dill, leave a couple of twigs for serving. Cut the fish into thin strips, the onion into medium pieces.

For dressing, combine cream, yogurt, mustard, lemon juice and dill.

Place fish, potatoes and onions in a salad bowl. Pour over the sauce, salt and stir. Leave in refrigerator for 20-30 minutes before serving.

simplyrecipes.com

Ingredients

• 200 g of canned salmon or other red fish;
• ½ onion;
• 4-5 sprigs of parsley;
• 2-3 sprigs of dill;
• 2 stalks of celery;
• 150 g mayonnaise;
• 1 teaspoon mustard
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 200 g pasta (kavatappi or any other);
• salt and pepper to taste;
• ⅛ teaspoon of tabasco.

Preparation

Mash the fish with a fork. Finely chop the onion, herbs and celery. Combine ingredients with mayonnaise, mustard, zest and lemon juice.

Until ready. Throw in a colander and rinse under the tap. Place the warm kawatappi in the salad. Season with salt and pepper and add tabasco. Stir and refrigerate for 15-20 minutes before serving.

natashaskitchen.com

Ingredients

• 4 eggs;
• 4 potatoes;
• 4 beets;
• 4 carrots;
• 350 g of lightly salted salmon or other red fish;
• 1 onion;
• 2-3 stalks of green onions;
• 250 ml mayonnaise.

Preparation

Hard-boiled eggs, about 10-11 minutes.

Wash the vegetables, pierce the peel of the potatoes with a fork a couple of times. Preheat oven to 190 ° C. Line a baking sheet with foil and place the carrots and potatoes on top. Wrap the beets in foil and place next to them. Bake for 40-60 minutes. Check periodically with a fork. Once the vegetables are tender, they are done. Cool to room temperature, then clean.

Cut the fish into medium pieces, chop both types of onion. Grate the eggs on a fine grater.

Put the fish on the bottom of a deep salad bowl, on top of it - onion and some mayonnaise. On a medium grater, grate the potatoes directly into the bowl. Smooth and brush with mayonnaise. Next, make the same layers of carrots and beets. Sprinkle with grated eggs and green onions on top.

Leave in the refrigerator for an hour or two before serving.

Ingredients:

• Lightly salted salmon - 150-200 grams.
• Eggs - 3 pcs.
• Cheese - 100 grams.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Fresh cucumber- 2 pcs.
• Greens (onions, parsley).
• Mayonnaise.

Lightly salted salmon in salads

Puff salad with salmon is an ideal dish in all respects for festive table: delicate, refined, nourishing, beautiful and incredibly tasty.

That is why the hostesses always try to cook something similar for any solemn occasion in order to please and surprise guests with another culinary masterpiece.

Salmon is excellent for festive occasions. fish salads since her delicate taste can be combined with a wide variety of ingredients, and puff snacks this fish also serves as an ornament due to its rich hue. Puff salad can be prepared with both slightly salted and smoked salmon, the result in any case will meet or even exceed all expectations.

Puff salad with salmon is a real decoration of the table, as can be seen from numerous photos. The appetizer may look like real cake or remind starfish, a fish or any other figure, which makes the dish not only tasty, but also interesting. Serving such flaky salads in portions is popular, on separate plates or in glasses.

Very often, when decorating snacks, the same salted salmon, cut into thin slices, is used, as well as red caviar, which ideally complements the fish in color and taste. For example, a puff salad with salmon and red caviar "Tsarsky" is very popular, the eggs in which resemble precious stones, and the taste is rich and versatile.

There are a lot of recipes according to which you can prepare a puff salad with salmon. Among them, you can find both simple and more complex options, in which many different products are used.

These salads are made with potatoes and rice, eggs and cheese, fresh and boiled vegetables, add fruits, herbs. And to make the finished puff salad with salmon even more tender, in addition to mayonnaise, a layer of grated butter.

You should definitely use one of the recipes with a photo and cook a puff salad with salmon on New Year, Birthday or any other holiday. After all, such snacks are very popular among guests. Hearty, but light, tender, tasty and even healthy flaky salmon salad will give real pleasure even to the most fastidious gourmets.

Preparation

A win-win option for any meal is a puff salad with salmon and potatoes. It can be submitted to common dish or in portions, such a dish will become a real favorite of a festive meal, and it is very easy to prepare it.

1. First you need to boil the potatoes in their uniforms and carrots, adding salt to the water (in this case, you don't have to salt the salad itself). Peel and chop the cooled vegetables with a coarse grater.
2. Hard-boiled eggs, cool under running water, then peel and chop.
3. Cut a piece of lightly salted salmon into small cubes.
4. Cut the cucumbers into thin short strips.
5. Chop the green onions very finely with a knife.

Lay out the salad in layers on a flat dish or on separate plates (for convenience, you can use culinary form without a bottom).

1. Put grated potatoes in the first layer, evenly distributing them on a plate, make a mayonnaise mesh on top and sprinkle with green onions.
2. Put the fish on the onion, evenly cover it with a layer of cucumbers and make a mayonnaise mesh again.
3. The next layer is chopped eggs, they need to be greased again with mayonnaise and covered with boiled carrots. Apply a net of mayonnaise on a layer and sprinkle generously with grated cheese.
4. Decorate the salad with parsley sprigs on top, let it brew for 2-3 hours in the refrigerator.

Variants

Delicious, airy, bright and appetizing, similar to a birthday cake - a puff salad with salmon and avocado will decorate any feast and conquer everyone from the first bite.

1. To prepare it, you need to boil the rice, cut the salmon and avocado pulp into cubes.
2. Cover the dish with lettuce leaves or dried plates seaweed, which is used to make rolls.
3. Divide all ingredients in half, lay out rice, avocado and fish in layers, smear each with creamy soft cheese.
4. Repeat all layers once more, coat the top fish layer and sides of the lettuce well with cheese, sprinkle with sesame seeds, cool, garnish with herbs and serve.

The most delicious layered salmon salad can be made with the addition of red caviar. For example, one of the variations of Tsarsky salad with cheese and olives.

1. Hard-boiled eggs should be cooked in advance and butter should be frozen.
2. Ready eggs chop with a fork and put on a flat dish, then evenly grease with garlic mayonnaise.
3. Put the grated cheese on the next layer, grease with the sauce again and evenly distribute the lightly salted salmon fillet cut into cubes on top.
4. Cover the fish with a layer of grated butter (you can mix these ingredients together in advance), then grease it again with mayonnaise.
5. Cut the olives into slices, spread them on top of the fish, lightly greasing with mayonnaise sauce.
6. Ready salad cover with red caviar and garnish with sprigs of greenery.
7. It is better for the dish to stand for a couple of hours in the refrigerator, and in order not to wind up, you can cover it cling film.

By the way, even a seemingly ordinary Mimosa salad will become much more interesting if instead of canned fish add salted salmon to it. There are many options and you can safely experiment with ingredients, change the design of dishes to make the feast unforgettable.

An incredible combination! This salad contains a whole palette of taste: tenderness of potatoes, juiciness of an apple, piquancy of dressing and salted red fish. On the web, this dish is nicknamed "Kamchatsky" salad, but after trying it, you will probably write down its recipe called "Favorite".

Prepared ingredients of salmon salad are seasoned with either a mixture vegetable oil with lemon juice or mayonnaise. We chose the first option to make the snack less nutritious. The taste did not suffer from this, on the contrary, it was even more revealed.

Ingredients

Salmon 150 g

Apple 1 pc.

Potatoes 3 pcs.

Sunflower oil 4 tbsp. l.

Lemon juice 2 tsp

Green onions 50 g

Preparation

1. Boil the potatoes in their skins, cool, then peel. Cut the apple in half, remove the core.
2. Cut the potatoes, apples and salmon into equal cubes, but do not mix. Chop finely green onions.
3. Mix sunflower oil with lemon juice, beat lightly with a fork.
4. Lay out the salad in layers, dressing each with sauce in the following sequence: half potatoes and green onions, half apples, half salmon, and so on until the end.
5. Send the salad to the refrigerator for 1 hour, you're done!

Experimental hostesses can add a little Dijon mustard or liquid honey to the dressing.

Prepare ingredients.

Drain the liquid from the canned food, remove large fish bones and mash the fish with a fork.
Peel and finely chop the onions.
Divide boiled eggs into yolks and whites.
Chop the yolks with a knife and put in a bowl. Grate the proteins on a fine grater into another bowl.
WITH canned corn drain the liquid.
Grate the cheese on a fine or coarse grater.
Wash one or two apples, cut off the peel, remove the seeds and grate the apples on a coarse grater (it is better to grate the apples directly during the salad assembly, as they quickly oxidize and darken).
Lay out the salad in layers on a platter:
1st layer: canned fish
2nd layer: onions + lightly pepper with freshly ground pepper
3rd layer: egg yolks + a little salt + mayonnaise

4th layer: grated apple, drizzled with lemon juice + a little freshly ground pepper
5th layer: grated cheese + mayonnaise
6th layer: corn
7th layer: egg whites lightly salt, mix with mayonnaise and cover the entire surface of the salad with this mass

Advice. If desired, the layers can be laid out in a different sequence - the main thing is that the top layer is egg whites with mayonnaise.

For decorations.

Advice. You can decorate the salad to your taste, or use the decoration option described below.

Cut lightly salted salmon or trout into thin slices using a sharp knife.

Advice. To make the fish better cut, you can first freeze it slightly.

Cut the fish slices into narrower strips.
Decorate the "wicker" surface of the salad with strips of salmon.
Put one or more roses from salmon slices in the center of the salad.
Lay out the quail eggs halves.
Add some red caviar for garnish if desired.
Along the edge, the salad can be decorated with small cream cheese flowers. To do this, squeeze the cream cheese (remove it from the refrigerator in advance to warm up to room temperature) from the bag with the "star" attachment.
Gently tighten the finished salad with cling film (so that the greens do not fade and the food does not wind up), put in the refrigerator and let it brew for about 12 hours.
Remove cling film before serving.

Salmon salad will be a great find, which will undoubtedly be one of the favorites culinary masterpieces for any occasion. Red fish is a classic that never loses its relevance. Usually salmon salad recipes are based on its harmonious combination with cucumber, tomato, cheese, shrimp and other seafood. Light and delicate, they have an amazing taste - crushed by aromatic herbs, seasoned with creamy, yoghurt, soy and garlic sauces, have a soft consistency and melt in the mouth, and with fruity notes they acquire a bright and juicy shade.

The five fastest recipes:

The spicy union of salmon with grapes, pears or avocados will delight even the most demanding gourmets... Salads with red fish cannot be overlooked. Their advantage is also that cooking does not take much time, and you can experiment endlessly with the combination of ingredients in search of new ideas until you find the perfect option. He will add to the collection of culinary delights and will be a reflection of your personality.