Smoked trout salad. Smoked trout salad recipe

Please note that you should start preparing this appetizer at least 3 hours before your family or guests want to enjoy it, or better yet, the day before. However, sometimes it is very convenient.

After all, there are not many dishes that can be prepared in advance, and on the day of a festive dinner or lunch you can simply take and serve.

Start cooking 3-8 hours before serving
400 g hot trout
or cold smoked 2 fresh cucumbers
1 small white onion 200 ml sour cream
2 lemons
2 tbsp. l. Sahara
2 tbsp. l. white wine vinegar
1 tsp. mustard seeds
2 tbsp. l. horseradish without additives a small bunch of parsley salt
4 servings

Preparation: 3-8 hours Cooking: 10 minutes.
Cut the cucumbers into thin slices. Cut the onion into the same circles.

Stir cucumbers and onions in a bowl, sprinkle lightly with salt and set aside for 1 hour. Then rinse with cold water and dry thoroughly with paper towels.
Stir sugar in 2 tbsp. l. hot boiled water. Pour in vinegar, add mustard seeds. Stir again, heat (do not boil!) and pour the resulting mixture over the cucumbers and onions.

Cover and refrigerate for at least 2.5 hours, preferably overnight.
Chop the parsley and add to the cucumbers. Mix horseradish with sour cream. Scald the lemons with boiling water and cut into large slices.

Break the trout into large pieces or cut into slices; place on a dish. Place cucumber salad and lemons nearby. Serve horseradish with sour cream separately.

Grocery tip
When the season comes and aromatic sweet red Crimean onions appear on sale (their bulbs seem to be squeezed from the poles), add them to the salad, but without pickling them, just fresh. Pickle regular onions as stated in the recipe, but use half as much.

The owner of one of the hotels in the Austrian Alps taught us this recipe. In order for the trout to turn out truly blue, it is practically not cleaned.

Please note that this appetizer must be prepared at least 3 hours before your family or guests want to enjoy it.

4 small trout, cleaned, with head and tail 1 tbsp. spoon of vegetable oil 3 red onions, rings 1/2 cup white wine 1.

4 gutted trout with skin (boneless, headless if possible) 2 tbsp. spoons of flour 2 tbsp. spoons of vegetable oil 3 tbsp. spoons of fresh root.

Any fish is a dietary product, very healthy for both adults and children. Cooking methods or sauces help make it more harmful.

The tradition of eating everything with nuts exists in one of our favorite cuisines - Georgian. This recipe, however, has nothing to do with Georgia.

Cooking method. Mix salt, sugar, dill, coriander. Place half of the mixture on top of the trout fillet and.

Cooking method. Rinse the trout under running water and dry with a paper towel.

Remove a thick layer of peel from the lemon.

Cooking method. Rinse the trout under running water, sprinkle with lemon juice, salt and pepper and leave for 10 minutes.

Cooking method. Salt the trout fillet, bread it in flour, fry in hot oil on both sides until golden brown.

trout - 4-5 pcs. flour - 2 tbsp. l. ground crackers - 2 tbsp. l. vegetable oil - 6 tbsp. l. dill and parsley - 3.

trout (fillet) - 450g butter - 5 tbsp. vegetable oil - 1 tbsp. lemon juice - 2 tbsp. parsley -.

sweet pepper (red) - 2 pcs. sweet pepper (green) - 2 pcs. onions - 2 pcs. carrots - 4 pcs. green pods.

A type of picturesque dish popular in Provence.
The hearty salad is the perfect summer lunch dish to make the most of new potatoes and asparagus when these vegetables are in high season.

600 g small new potatoes
225g asparagus spears, tough ends trimmed and sliced
225g cherry tomatoes, halved
40 g pitted black olives
2 large eggs
175 g hot smoked trout fillet, cut into slices
85 g rocket salad

Dressing with parsley
2 tbsp. l. cold pressed olive oil
1 tbsp. l. lime juice
1 tbsp. d. Dijon mustard
1 tbsp. fresh parsley

Preparation

1. First prepare the dressing: shake all ingredients in a bottle with a screw top. Season with salt and pepper to taste. Cook the potatoes in lightly salted boiling water for 15 minutes until softened.

Remove the potatoes with a slotted spoon, leave the small ones whole and chop the large ones. Stir in the dressing and let sit for a while.

2. Bring the water back to the boil and add the asparagus, then reduce the heat and cook for 4-5 minutes until soft. Remove the asparagus with a slotted spoon, cool quickly under running cold water and pat dry. (This method allows the asparagus to cool quickly and maintain its bright green color.) Add the asparagus to the potatoes along with the tomatoes and olives and stir to combine.

3. Place the eggs in the same pan with water and cook for 7 minutes. Remove, run under cold water until cool enough, peel and cut into quarters.

4. Add the eggs, trout and rocket salad to the potatoes, stir gently to distribute the dressing evenly. Serve the salad lukewarm or cold.

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We bring to your attention recipes for salads with smoked trout. The selection includes recipes of varying complexity that are suitable for every day and for the holiday table.

Option 1

• Ingredients:
• hot smoked trout (fillet) – 150 g;
• apple – 1 pc.;
• lemon – 1 pc.;
• butter – 0.5 tbsp. l.;

head lettuce – 1 pc.

• For the lingonberry sauce:
• lingonberries – 1 glass;
• nut oil – 1 tbsp. l.;
• vinegar;

ground black pepper, salt to taste.

Preparation of products

Trout is cut into pieces. The apples are washed, cored, and cut into slices. Sprinkle apples with squeezed lemon juice. Heat a frying pan with butter, add apples, heat for 5 minutes. The salad is washed, dried and separated into leaves.

Cooking procedure

To make the sauce, grind lingonberries with the addition of salt, pepper, and vinegar. Pour the nut butter into the mixture and beat until smooth. The serving dish is covered with green leaves, apples and pieces of fish are placed on them, and sauce is poured over them.

Hot smoked trout is possible.

Option 2

Option 1

• An exquisite dish for a festive table.
• arugula or ready-made salad mixture – 120 g;
• new potatoes – 200 g;
• beets – 150 g;
• smoked trout fillet – 200 g;
• radishes – 8 pcs.;
• olive oil - to taste;

ground black pepper, salt to taste.

balsamic sauce.

Trout is cut into pieces. The apples are washed, cored, and cut into slices. Sprinkle apples with squeezed lemon juice. Heat a frying pan with butter, add apples, heat for 5 minutes. The salad is washed, dried and separated into leaves.

Potatoes and beets are boiled, cooled, peeled, and cut into medium-sized slices. The fish fillet is cut into pieces. Arugula is divided into parts by hand.

Combine all the products according to the recipe, place on a serving dish, pour over olive oil, and decorate with balsamic sauce.

Option 1

• Option 3
• hot smoked trout – 300 g;
• new potatoes – 700 g;
• shallot – 1 pc.;
• salad mixture - 1 package;
• celery – 1 pc.;

capers – 1 tbsp. l.

• for the sauce:
• Dijon mustard – 1 tbsp. l.;
• red wine vinegar - 2 tbsp. l.;
• olive oil – 60 g;

ground black pepper, salt to taste.

dill - to taste;

Trout is cut into pieces. The apples are washed, cored, and cut into slices. Sprinkle apples with squeezed lemon juice. Heat a frying pan with butter, add apples, heat for 5 minutes. The salad is washed, dried and separated into leaves.

The fillets are cut coarsely or simply divided into pieces. Boil the potatoes, drain the water, cover with a towel to keep warm. Dill and celery are washed, dried, and finely chopped. The shallots are cleaned, washed and cut into strips.

Potatoes mixed with capers, celery, shallots and salad mixture are placed in a salad bowl. Place pieces of fish on the surface and pour sauce over them. Consume warm.

You can use another one for salads. Follow the link and find even more salads for yourself.

With cold smoked trout

We bring to your attention recipes for salads with smoked trout. The selection includes recipes of varying complexity that are suitable for every day and for the holiday table.

Delicious salad with rice and fish.

Option 1

• cold smoked trout – 400 g;
• canned green peas – 100 g;
• canned corn – 100 g;
• fresh cucumber – 50 g;
• white and brown rice – 120 g;
• asparagus – 50 g;
• dill - to taste.

For the sauce:

• lemon juice – 2 tbsp. l.;
• olive oil – 2 tbsp. l.;
• Dijon mustard – 0.5 tsp;
• honey – 0.5 tsp.

ground black pepper, salt to taste.

The rice is boiled and cooled. The cucumber is washed and cut into slices. Fish fillets are cut into large pieces. Asparagus is boiled and cut like fish.

Trout is cut into pieces. The apples are washed, cored, and cut into slices. Sprinkle apples with squeezed lemon juice. Heat a frying pan with butter, add apples, heat for 5 minutes. The salad is washed, dried and separated into leaves.

For the sauce, beat olive oil with lemon juice, Dijon mustard, and honey.

Combine rice with corn, peas, cucumber, and asparagus. Place on a serving plate. Trout is placed on top of the salad, garnished with dill, poured over the sauce and served.

Hot smoked trout is possible.

Delicious and aromatic salad.

Option 1

• cold smoked trout – 350 g;
• young potatoes – 1 kg;
• mint – 1 tbsp. leaves;
• dill – 50 g.

For refueling:

• sour cream – 100 g;
• balsamic vinegar - 1 tbsp. l.;
• garlic – 1 clove;
• salt, pepper - to taste.

ground black pepper, salt to taste.

Potatoes are boiled in their skins, cooled, peeled, and cut into slices. The fish is cut into pieces. Dill and mint are chopped.

Trout is cut into pieces. The apples are washed, cored, and cut into slices. Sprinkle apples with squeezed lemon juice. Heat a frying pan with butter, add apples, heat for 5 minutes. The salad is washed, dried and separated into leaves.

For dressing, combine sour cream with vinegar, garlic, salt, and pepper.

After stirring slightly, place the trout with potatoes, dill and mint in a salad bowl. Pour the dressing over the dish and serve.

Combine all the products according to the recipe, place on a serving dish, pour over olive oil, and decorate with balsamic sauce.

A very simple and affordable salad in 5 minutes.

Option 1

• cold smoked trout – 200 g;
• fresh cucumber – 1 pc.;
• young potatoes – 300 g;
• zucchini – 100 g;
• radishes – 4 pcs.

For the sauce:

• yogurt – 200 g;
• lemon juice – 1 tbsp. l.;
• sesame tahini – 1 tbsp. l.;
• olive oil – 2 tbsp. l.;
• dill - to taste.

ground black pepper, salt to taste.

Fish fillets are cut into large pieces. Potatoes are boiled in their skins, cooled, peeled, and cut into slices.

Trout is cut into pieces. The apples are washed, cored, and cut into slices. Sprinkle apples with squeezed lemon juice. Heat a frying pan with butter, add apples, heat for 5 minutes. The salad is washed, dried and separated into leaves.

For the sauce, thoroughly whisk unsweetened yogurt, lemon juice, tahini, olive oil, and dill.

Cucumbers, potatoes, zucchini are fried on the grill (you can use an electric grill). Place them beautifully on a serving dish and pour the sauce well over them. They lay out the fish. Decorate with radish slices.

As you have already seen, trout goes well with many available products. Making salads from it is a pleasure. Take our recipes as a basis and come up with your own signature salads with smoked fish.

Meat salad or Olivier salad is a popular and favorite dish for any holiday table. Each housewife makes it in her own way, and there are a huge number of variations of this salad. For many years, I practically forgot about this salad, switching to a completely new diet and composition of dishes, due to a significant change in climate, and as a result of my fascination with new culinary ideas of one or another national cuisine, many of which are unusually widely represented in Australia. Until now, our daily menu includes our favorite dishes and cooking techniques from Italian, Chinese, Spanish, and French cuisine. It is impossible to list the cuisines of all European and Asian peoples, the dishes, products and spices from which have entered our lives forever.

Meat salad, which I always made for all holidays and birthdays, returned to our lives in a completely unexpected way. In Riga, I used doctor's sausage, boiled chicken or beef as the meat component of the salad. Smoked trout, for reasons unknown to me, turned out to be the first protein food of animal origin that I could tolerate and introduce into my diet after 7 years of restoring the completely impaired digestive functions of my gastrointestinal tract. After being diagnosed with celiac disease, for the first seven years, I could not tolerate any animal protein except eggs. Tender, tasty and easily digestible hot smoked trout became the protein product that I began to tolerate without negative consequences, and was able to introduce into my regular diet. The option of a meat salad with fish instead of meat immediately came to mind. Along with replacing meat with fish, I slightly modified the composition of the remaining ingredients, refusing to use boiled potatoes, and replacing half the portion of mayonnaise with Dijonnaise (a mixture of mayonnaise with Dijon mustard).

The use of Dijonnaise adds a spicy kick to the salad, which, with tender fish and mild mayonnaise, had a somewhat rustic taste. Also, the original Dijonnaise does not contain gluten in its composition, and sometimes, in the absence of gluten-free mayonnaise, I mixed it with sour cream (not the best option for my taste, but quite acceptable).

I make the second version of this salad with canned crabs (which, it should be noted, contain very finely divided pieces without much taste), or with fresh crabs, which can be ordered, already cooked, in fish stores during the season. In the fresh crab salad, I use pickled cucumbers along with fresh cucumbers, or just fresh cucumbers. In the latter case, the salad must be well salted, while a salad with smoked trout using pickled cucumbers does not require salt.

Ingredients:

approximate composition and quantity

• 1 medium-sized hot smoked trout (seeded flesh) or 300g crab meat
• 3-4 carrots, peeled, boiled
• 4-5 medium-sized pickled cucumbers (or a mixture of them with fresh cucumbers)
• 4 hard-boiled eggs
• jar of young canned peas
• 1 medium onion (I like to use a mixture of white and red onions)
• 2 large tablespoons gluten-free mayonnaise (be careful when reading the label; many thickeners may be wheat derivatives)
• 2 large tablespoons gluten-free Dijonnaise
• salt and black pepper to taste, if necessary

Preparation:

• boil carrots and eggs
• finely chop cucumbers, carrots, eggs
• chop the onion very thinly
• clean the flesh of the fish from the bones, divide the flesh into pieces of the desired size (not very small)
• add green peas
• add mayonnaise and Dijonnaise (or any other dressing)
• mix

Sometimes I use 1-2 tablespoons of liquid from a jar of green peas if the mayonnaise is very thick. I add this liquid to the mayonnaise and mix everything thoroughly with a whisk until smooth, and use this mixture to dress the salad.

Smoked trout salad with this composition of ingredients, without potatoes and with a low-fat dressing, is suitable not only for a holiday table, but also for regular, although not particularly frequent, consumption. This is a nourishing, tasty, protein-rich dish. In a closed container, the salad keeps well for several days in the refrigerator. When using fresh cucumbers, the salad releases liquid during storage, which must be taken into account when calculating the amount of mayonnaise for dressing. You can, of course, use regular canned peas, but young, smaller and more delicate in taste, it seems to me more suitable in combination with smoked trout.

I love this salad more than anyone else in my family and I always make it for Christmas dinner lately. I think that the emotional factor also plays a special role for me, my special attitude towards this product, which was the first to break through the microscopic set of products that I could use in my diet, and opened up the opportunity for me to gradually introduce new food products into my diet .