Calories: Not specified
Cooking time: Not specified
This appetizer is perfect for a party or buffet table, which is why it is best served in glass glasses as a cocktail salad. Lightly salted red fish in combination with boiled rice gives the salad a rather original taste, which slightly highlights the aroma of seafood and introduces more delicate pastel notes into it.
In principle, you can add caviar, olives or capers to the main ingredients during presentation, which will make the dish even more impressive and refined.
For an appetizer, it is important to choose good red fish with the salting we need, but if you have the time and desire, you can make this preparation yourself according to any recipe you like. I would like to offer you one more.
But for salad rice, it is best to take long-grain varieties so that after boiling it is crumbly, this is important both for the taste and for the presentation of the dish.
You can season the salted salmon salad with rice and egg with any cold sauce; the easiest way is to make mayonnaise or buy it in the store, preferably without flavoring additives, because it is important to leave natural sea notes in the salad.
- rice (long grain, boiled) – 100 g.,
- chicken egg white – 3 pcs.,
- fish (red, lightly salted) – 120 gr.,
- salt (sea, finely ground) – 2 pinches,
- pepper (black, ground) (or mixture) - a pinch,
- sauce (mayonnaise) – 2 tbsp.
Step-by-step recipe with photos:
First, prepare the rice for the salad. To do this, rinse it several times, fill it with hot water in a ratio of 1 to 2 and cook until tender in slightly salted water. Place the finished rice in a colander (for better fluffiness, you can rinse it with hot water).
Cook the eggs until firm, about 7 minutes. Then we cool and peel them, separating the white from the yolk. This one turns out very tasty too.
Next, finely chop the boiled whites with a knife (we won’t need yolks in this recipe). 
Chop the red fish fillet quite finely. 
Mix boiled rice with proteins in a salad bowl. 
Add fish, salt and pepper if necessary, and then mayonnaise sauce. Not only delicious. But also very beautiful
Salmon salad. An incredibly tasty and very healthy salad that will be appropriate not only for an everyday meal, but also for a festive feast. In order to replenish the body's need for animal fat, it is enough to consume only one hundred grams of salmon daily! This wonderful fish contains no carbohydrates, is very rich in protein and boasts the presence of healthy omega-3 fatty acids.
Systematic consumption of salmon helps to significantly improve the condition of the circulatory system and normalize digestion, and it also has a positive effect on brain activity!
Salmon goes best in salads with a wide variety of vegetables, with the exception of starchy vegetables (potatoes, etc.), as well as with rice, seafood, boiled eggs, lemon juice, avocado, etc. And if leaves are added to the salad lettuce, then you should not cut them with a knife, but tear them with your hands.
When purchasing fresh salmon, it is important to ensure that it does not have an unpleasant odor - the odor of fresh fish is almost imperceptible, neutral and slightly iodized. And the color of this fish should be pinkish-red, without greenish or bluish tints. As for the consistency of the meat, it should be homogeneous, fairly dense and without unpleasant looseness.
Vegetable oil is usually used as a dressing for salmon salad - olive oil is the most preferable in this case. It is also possible to use olive oil in combination with lemon juice. And you can decorate the finished salad with sesame seeds, all kinds of herbs or grated cheese.
When guests are on the doorstep and you need to quickly prepare something very tasty, simple recipes for delicious appetizers will come in handy. To prepare these dishes, you just need to have a couple of salmon fish in the refrigerator, even a novice housewife can cook it, and its taste is incomparable. Using various types of fish (lightly salted, smoked or canned), you can please your loved ones and friends with wonderful snacks.
Quick salad
This salad is made from canned salmon. And you can prepare it very quickly. It will become a lifesaver in your collection of recipes. And you will need a standard set of products to prepare it. Take three boiled potatoes, three boiled eggs, 100 grams of hard cheese, several leaves of Chinese cabbage, half a jar, one jar of canned salmon, mayonnaise and dill.
To make the salad tender, grate the potatoes and place them in a salad bowl. Add diced Chinese cabbage to it. Then pour in the corn, after draining the liquid from the jar. Mash the salmon with a fork, getting rid of excess juice. Place the fish in a salad bowl. Chop the eggs and add to the total mass. Using a grater, grate the cheese and add it to the total mass. The final touch will be chopped dill. Season the salmon salad (canned) with mayonnaise and serve.
Spring salad
This dish is best prepared in spring or summer, during the season of fresh vegetables. At this time, they have a rich taste and make lightly salted salmon salad simply delicious. You will need two ripe tomatoes, one medium-sized cucumber, a bunch of arugula, parsley and dill, one head of 100 grams of granular cottage cheese and 300 grams of lightly salted salmon. We cut arugula, parsley and dill into pieces, but not very finely.
We send them to the salad bowl. Add onion cut into half rings to the greens. Then we cut the tomatoes into cubes, but not very small, and the cucumber into half rings. Place in a salad bowl. The fish should also be cut into cubes and added to the rest of the ingredients. This salad is distinguished by its unusual dressing. To prepare it you need to take two cloves of garlic, a small spoon of balsamic vinegar, two large spoons of olive oil, half a small spoon of good mustard, the same amount of honey and spices (salt, pepper). Mix all the ingredients and pour the sauce over the lightly salted salmon salad. A tasty, aromatic, appetizing and very beautiful dish.
Spicy salmon and squid salad
Thanks to the spices, this salad turns out spicy and very aromatic. You will need 450 grams of smoked salmon, a small spoon of coriander, 75 grams of boiled squid, three boiled eggs (cut each into four parts), 200 grams of boiled rice, three large spoons of chopped fresh cilantro, two spoons of high-fat cream, salt and ground pepper.
Prepare the dressing from 50 grams of butter, 2 large spoons of juice and three spoons of tarragon. Remove the bones from the fish and cut it into pieces. Place rice, chopped squid, eggs, cilantro, salmon, coriander, cream in a saucepan and pour over the dressing. Salt and pepper to taste. Smoked salmon salad should be slightly warmed before serving.
Salad with pine nuts
There are no specific proportions in this dish. The salmon salad, the recipe for which is presented below, can be prepared to your taste. Add more greens, fish or vegetables - it's your choice. There is room for creativity and experimentation. You will need the following ingredients: arugula, cucumbers, tomatoes, pine nuts, lightly salted salmon and olive oil.
We wash and dry all components. We tear the greens and lettuce into medium-sized pieces with our hands. We cut tomatoes and cucumbers into arbitrary shapes (cubes, strips or half rings). We cut the fish, separating the bones and skin, cut it into strips and put it in a salad bowl with the rest of the products. You need to lightly fry them and also add them to the salmon salad. Salt to taste and pour olive oil.
Unusual but tasty
The combination of melon and smoked salmon will surprise some. But sometimes such taste experiments cause an explosion of emotions in those who try them. Additional ingredients will make the salmon salad even more piquant and exotic. Take note of this recipe and perhaps it will become a favorite dish on your table. To prepare, you will need 60 grams of mint leaves, a quarter spoon of lemon zest and black pepper, 200 grams of chopped dill, 280 grams of blueberries (can be replaced with seedless grapes), 230 grams of smoked salmon and half a medium-sized melon, cut into pieces.
For dressing you need to take 170 grams of low-fat yogurt, a spoonful of lemon juice, 50 milliliters of olive oil, a spoonful of honey, a chopped clove of garlic, black pepper, half a small spoonful of nutmeg and salt. Let's start by preparing the sauce. Mix all the necessary ingredients until the mass becomes homogeneous. Separately combine mint, pepper and lemon zest and set aside. Place melon, blueberries, fish and greens in a salad bowl. Spread the mint-lemon mixture on top. Then pour the dressing over the salmon salad and serve. Many flavors, spicy aromas and unusual ingredients make this dish amazing.
Salad cocktail
Finally, we offer an unusual salad for festive feasts and buffets. Its main feature is its design. It is necessary to prepare the following products: 100 grams of pickled porcini mushrooms, a can of canned salmon, 100 grams of mayonnaise, one apple, tomato and herbs. For decoration, take wide glasses. Lay out the products in layers. Shredded salmon comes first. Then lay out the pickled mushrooms and apple slices on top. It must be sprinkled with lemon juice so that it does not change its color. Pour mayonnaise over the salad and garnish with herbs and tomato slices. For beauty, you can use green salad leaves, which we place on the bottom of the glass. This cocktail should be served with croutons or salty cookies.
Canned salmon in its own juice is great for making a wide variety of salads and appetizers. Therefore, any housewife should have a jar of such canned food in stock. Here are 5 salmon salads in its own juice - try them, you will definitely like them!
Salad No. 1: Poseidon
Salmon – 1 can
Onion – 1 piece (large)
Apples – 2 pieces (sweet and sour varieties)
Eggs – 2 pieces
Cheese – 100 g
Grate the onion and scald with boiling water. Boil the eggs hard and cut them into cubes. Cut the apples in the same way. Remove the salmon from the bones and mash it with a fork. Lay the salad in layers, coat each layer with mayonnaise.
- 1 layer- onion
- 2 layer- salmon
- 3 layer- apples
- 4 layer- eggs
- 5 layer- salmon
- 6 layer- apples
- 7 layer- eggs
Do not coat the last layer with mayonnaise, but instead sprinkle with grated cheese. This Poseidon salad recipe takes some liberties. For example, if you want to make the salad more filling, add another layer of cooked rice between the first and second layers.
Salad No. 2: with pear and cheese
Salmon – 1 can
Eggs – 4 pieces
Pears – 4 pieces
Cheese – 200 g
Mayonnaise – 100 g
Sour cream – 50 g
Peel the pears from cores and skins, cut into thin strips. Finely chop the boiled eggs. Grate the cheese on a coarse grater. Remove the bones from the salmon and finely chop the fish. Mix all the ingredients and season with a mixture of sour cream and mayonnaise (you can simply season this salad with mayonnaise).
Salad No. 3: with buckwheat porridge
Canned salmon – 1 can
Loose buckwheat porridge – 1 cup
Onion – 1 piece
Carrots – 2 pieces
Boiled eggs – 2 pieces
Hard cheese – 100 g
Vegetable oil
Three percent vinegar – 1/4 cup
Dill and parsley
Original salad with buckwheat. Cut the onion into half rings, pour vinegar over it and leave to marinate for 20 minutes. Sauté carrots grated on a coarse grater in vegetable oil. Grate the cheese on a fine grater. Place in a salad bowl in layers:
- 1 layer– buckwheat porridge
- 2 layer- pickled onion
- 3 layer– mashed canned food
- 4 layer- mayonnaise
- 5 layer- carrot
- 6 layer– finely chopped egg whites
- 7 layer– grated cheese
- 8 layer- mayonnaise
- 9 layer– finely grated egg yolks
Garnish the salad with parsley and dill.
Salad No. 4: Mimosa with salmon
Salmon in its own juice – 1 can
Potatoes – 2 pieces
Eggs – 2 pieces
Vegetable oil – 3 tablespoons
Lemon juice – 1 teaspoon
Green onions
This recipe is a variation on the theme of the famous Mimosa salad. Boil eggs and potatoes. Pour the canned liquid into a bowl, add salt and pepper, add lemon juice and stir. When the salt dissolves, add vegetable oil and stir thoroughly. The salad dressing is ready.
Now we make the salad itself. Break the salmon into small pieces. Grate the potatoes and eggs on a coarse grater. Place half the potatoes on the bottom of a deep salad bowl, half the eggs on it, then a layer of salmon and again potatoes. Fill it all with dressing. Next add a layer of salmon and a layer of eggs. Sprinkle with chopped green onions.
This salad is best made the day before serving. This will give you time to do other things before the festive feast, and the salad will be better soaked in the dressing. In this case, place the last layer of eggs and onions immediately before serving.
Salad No. 5: bread rolls with salmon
Salmon – 1 can
Fresh cucumber – 1 piece
Onions (preferably red) – 1 onion
White bread – 6 slices
Butter – 30 g
Lemon juice
This is not quite a salad, but a very interesting appetizer. Drain the liquid from the canned food, remove the bones from the fish and mash with a fork. Add finely chopped cucumber and onion, lemon juice, pepper and salt to the fish. Stir.
Take pieces of bread without crusts. Roll them out with a rolling pin and brush each one with the prepared fish mixture. Roll into rolls and secure with toothpicks. Place the rolls on a baking sheet greased with butter and bake in the oven at 200 degrees until golden brown (this will take about 10 minutes). Serve the rolls hot.
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