If you plan to cook a salad with salmon and egg, then this dish will carry double value - both in taste and in utility. Use vegetables, seafood, cheeses, nuts for a dish, combining the components in different combinations.
Salad with egg and salmon can be made in puff form on the similarity of "fur coat" or simply by mixing the components.
Salad with salmon and egg - preparation of products and dishes
Prepare the fish. If you bought the fillet in vacuum packaging, then this product does not need any additional manipulations. Just take it out of the package and cut it for salad.
If you purchased fresh fish, then separate the meat from the bones and pickle. To do this, sprinkle the fillet with a layer of salt and refrigerate for one hour.
Can I use frozen fish? In fact, taking such a salmon for salad is not desirable. Most often they freeze those products that are close to spoiling, because in an ice-filled form, smell and color are not clearly distinguishable.
In addition to eggs and fish, boil starchy vegetables such as potatoes, carrots, and beets. Cucumber and tomato cut is not very small, so that their taste is "not lost" in the salad. Use several ingredients to create a dressing. Mix sour cream, mayonnaise, yogurt, cream in different proportions, add French mustard, soy sauce. If you want the salad to have a piquant sour taste, then do not take lemon juice - it discolors the salmon. In this case, more suitable rice or balsamic vinegar.
In addition to these ingredients you will need cheeses, both hard and soft varieties. Processed cheese, suluguni, mozzarella, chechil, Parmesan and ordinary Dutch and Russian cheese will be combined very well with egg and fish.
What is the best dish to serve salad with salmon and egg? Salads with red fish are exquisite and unusual, and therefore it is also better to take the dishes unusual. Crystal martinnitsy or kremanki suit, if you want to treat each guest individually, or put the dish on the table on a wide dish.
Recipe 1: Salad with salmon and egg "Estet"
A minimum of ingredients - a maximum of taste. This salad is simple in design, cooked quickly and at the same time has a bright taste and is very satisfying. Soft neutral taste of eggs, delicate Mozzarella, salted fish decorated with bright juicy apples and sensual avocado. Bold, unusual and very tasty. For dressing, take a couple of spoons of yogurt, mixing it with chopped mint.
Ingredients Required:
- Salmon (lightly salted fillet) - 260 gr.
- Avocado - 1 pc.
- Sweet apple - 1 pc.
- Mozzarella - 145 gr.
- Egg - 2 pcs.
- Yoghurt dressing
- Fresh mint - 2-3 leaves
Cooking method:
- Salmon cut into long strips.
- Remove the avocado from the peel and cut into large cubes.
- With an apple, remove the skin and rub on a coarse grater.
- Boil an egg and cut it into cubes.
- Cheese grate on a coarse grater.
- Blend mint and yogurt in a blender. Connect the components and fill with dressing.
Recipe 2: Salad with salmon and egg in Portuguese
For this dish, take not chicken, but quail eggs. You will also need cherry tomatoes, Lola-Rossa lettuce and any kind of salty hard cheese.
Ingredients Required:
- Quail egg - 5 pcs.
- Cherry tomatoes - 5 pcs.
- Fish fillet - 245 gr.
- Sheets of lettuce - 5-7 pcs.
- Salted hard cheese - 135 gr.
- Sour cream - 1 tbsp.
- Mayonnaise - 1 tbsp.
- Cream - 60 ml
Cooking method:
- Boil quail eggs. Peel and cut each in half.
- Wash tomatoes and cut each into two halves.
- Salad tear hands.
- Cut the fish into strips.
- Cheese grate on a fine grater.
- Mix the sauce, combining cream, sour cream and mayonnaise.
- Connect the components and fill with dressing. Sprinkle the ready salad with cheese.
Recipe 3: Salad with salmon and egg with potatoes
The main difference of Slavic cuisine in the satiety of dishes. This salad is just one of those dishes - it is high in calories and very nutritious. Choose light ingredients for dressing - for example, mix homemade sour cream and yogurt.
Ingredients Required:
- Potatoes - 2 pcs.
- Salted fish - 230 gr.
- Carrots - 1 pc.
- Egg - 2 pcs.
- Marinated cucumber - 1 pc.
- Sour cream - 1 tbsp.
- Yogurt - 3 tbsp.
- Soy sauce - 1 tbsp.
Cooking method:
- Potatoes, carrots and eggs should be boiled. Vegetables cut into large cubes, and clean the eggs and also cut, but smaller pieces.
- Cut the cucumber into small cubes.
- Fish should be cut into large pieces.
- Mix sour cream, yogurt and sauce.
- Combine ingredients and dress with sauce.
Recipe 4: Salad with salmon and egg in Japanese
In Eastern cuisine, omelette pieces are often added to dishes. This nourishing component has a delicate taste and a light texture, and therefore will be a worthy "decoration" of this salad.
Ingredients Required:
- Salmon - 310 gr.
- Chicken Egg - 2 pcs.
- Flour - 2 tbsp.
- Milk - 60 ml
- Funchoza - 110 gr.
- Fresh cucumber - 1 pc.
- French mustard - 3 tbsp.
- Soy sauce - 1 tbsp.
- Rice vinegar - ½ tsp.
Cooking method:
- Mix eggs, milk and flour. Fry the omelet in a hot pan. The texture should make it dense. Let it cool, and then cut it into small squares.
- Boil the noodles, then rinse.
- Cucumber peel and grate on carrot gratin in Korean.
- Cut the fish into small pieces.
- Mix soy sauce, vinegar and mustard.
- Combine all the ingredients and mix with the sauce.
Recipe 5: Salad with salmon and egg with radish
Salmon is not combined with all vegetables, but in this salad all the ingredients are selected just perfect. Crispy radish, Iceberg salad and egg neutral to taste. Mix the mustard and soy sauce for dressing.
Ingredients Required:
- Radish - 4 pcs.
- Lightly salted salmon - 240 gr.
- Salad "Iceberg" - 160 gr.
- Egg - 2 pcs.
- Hard salted cheese - 110 gr.
- Soy sauce - 1 tbsp.
- French mustard - 3 tbsp.
Cooking method:
- Radish wash and cut into thin slices.
- Boil egg, peel and cut into cubes.
- Salad tear up small arms.
- Fish cut into pieces.
- Cheese must be grated.
- Mix the sauce and mustard.
- Combine all the ingredients, pour the sauce and serve.
Salad with salmon and egg - secrets and tips
In which case it is better to let the salad with salmon and fish brew, and when it should be eaten immediately after preparation? The fact is that the fish becomes very light, and therefore try to eat the dish within an hour or two after you have prepared it. The exceptions are puff salads with fish - they can safely wait for lovers of tasty and ten hours in the refrigerator, and will only get better.
A great combination is salmon and cream products. Use soft cheeses and cream to create salad dressings. You can also add to the salad with salmon and egg tender cheese with grains, provided it is not sour.
If you are on a diet or stick to a carbohydrate-free meal plan, use only egg white, fish fillets and green vegetables for salad.
