Boiled fish salad. Salads with pollock recipes Pollock salad with egg and onion

Pollock is a very popular fish among chefs. It is caught in the waters of the Pacific Ocean. However, for residents of the former CIS countries, this fish is supplied from the Barents and Norwegian Seas. Being a member of the cod family, pollock has a delicate taste. Fish fillet contains many proteins, fatty acids, minerals and vitamins A, B, as well as cobalt, iodine and chromium. Therefore, by eating pollock fish fillet, a person receives the necessary amount of beneficial microelements and prevents many diseases. To eat properly, consider several recipes for pollock salad.

Diet pollock salad with onions

Ingredients: 0.5 kg pollock fillet; 100 g cheese; 1 carrot; 2 onions; 150 g olive mayonnaise; salt, pepper to taste; parsley leaves; bay leaf; sunflower oil – 3-4 tbsp. l.

Cooking steps

Pollock and sweet pepper salad

Ingredients: 350 g peeled pollock fillet; 150 g bell pepper; 200 g potatoes; 4-5 chicken eggs; 1 tbsp. l fresh lemon juice; 150 g mayonnaise; salt, sugar to taste; ground black pepper; greens for decoration.

Cooking steps

1. Rinse the pollock fillet under cold water. Cut into cubes and set to cook.
2. Peel the bell pepper and cut into half rings.
3. Potatoes must be washed and baked in their skins. After the potatoes have cooled, peel the skins and grate them.
4. Boil chicken eggs until they are hard-boiled. Cut into small cubes.
5. Chop the greens.
6. Place all ingredients in one plate and sprinkle lemon juice and pour mayonnaise over it. Mix the salad and serve.

Pollock and tomato salad

Ingredients: 300 g pollock fillet, 2 pcs. medium tomatoes; 1 onions; 150 g boiled rice; 100 g mayonnaise 72% fat; 50 g sorrel leaves; salt, pepper to taste; cilantro.

Cooking steps

1. Boil the rice in salted water until fluffy, but do not overcook. It is better to use rice as for risotto. Then we filter and put it in a huge salad bowl.
2. Pour boiling water over the tomatoes so that the skins can be removed. Cut into thin strips.
3. We take my fillet and set it to boil. Let it cool down and cut into small cubes.
4. Wash the sorrel and parsley, tear them into small pieces along with cilantro and put them in a salad bowl with the rice. We also send tomatoes and fish fillets there.
5. Salt and pepper the salad, season with mayonnaise and mix thoroughly.

Bon appetit!

Dietary delight with pollock and tofu

Ingredients: 250 g pollock fillet; 150 g tofu; 300 g broccoli; 2 tbsp. l. olive oil; 1 carrot; 1 tbsp. l. lemon juice; cilantro; salt ground black pepper to taste.

Cooking steps

1. Place salted water on the fire and bring to a boil. Throw in the chopped pollock fillet and cook over medium heat until tender.
2. We also boil the broccoli, divide it into inflorescences and chop it.
3. Cut the tofu into small cubes.
4. The carrots need to be grated on a medium grater so that the stripes are not too small.
5. Mix salt, pepper, olive oil, lemon juice with a mixer at medium speed. Season the salad with this sauce and garnish with fresh cilantro.

Classic salad with pollock

Ingredients: 0.5 kg pollock; 400 g milk; 2 onions; 2 medium carrots; 2 tbsp. l. sour cream 21% fat; 1 tbsp. l mayonnaise; 1 tbsp. l olive oil; salt to taste; greens for decoration.

Cooking steps

1. Boil the carrots.
2. Soak the fish fillet and boil it in milk until cooked.
3. Cut the onion into rings and fry in olive oil.
4. Grate the finished carrots.
5. Mix sour cream with mayonnaise.
6. Place diced fish on the bottom of the salad bowl, place fried onions and carrots on top and coat each layer with mayonnaise. Decorate with greenery on top.

Serve to the table after 2-3 hours. The salad should be soaked.

Bon appetit!
Pollock salad recipe:

The pollock fish variety belongs to the cod family. Its habitat is the Pacific Ocean. Atlantic pollock can be found in the waters of the Norwegian Sea. Representatives of this family are distinguished by a meter in length and a five-kilogram weight. However, the majority of fish caught are individuals reaching half a meter in length and a two-kilogram body weight.

In recent decades, there has been a tendency to increase the number of pollock catches, which has provoked a sharp decline in the number of individuals. A decision was made to limit its production, which contributed to the increase in cost.

Pollock, like other cod representatives, is distinguished by its tender meat and pleasant taste. Pollock fillet contains a huge variety of minerals, fatty acids and protein. Iodine, cobalt, vitamins and chromium are also present in it. Pollock is enriched with omega-3 acid, a unique component that helps maintain health.

Consumption of pollock is recommended in case of pathologies associated with the thyroid gland, heart, blood vessels and skin. The relatively low calorie content of this type of fish (72 kcal) entitles it to be included in the menu dietary nutrition, even for children.

Information about proper preparation pollock salads will be given below. Although this process is almost no different from. True, in terms of taste, differences still exist between these varieties of fish.

Let's get the ingredients:

• pollock – 550 g per serving,
• a couple of onions and
• one carrot,
• parsley,
• cheese – 110 g,
• sunflower oil and
• olive mayonnaise – 190 g,
• ground black pepper,
• salt and bay leaf.

After rinsing the pollock fillet, we cut it into pieces and put it in a pan. We supplement the fish with onions, bay leaves, ground black pepper, herbs, and boil. Use a medium grater and fry in oil. Chop the onion into rings and fry them too.

Using a grater, . Next, cool the cooked pollock fillet and cut it into cubes, removing the bones from it. The salad will be multi-layered. We start laying it with fish mass, then there is a mayonnaise layer - onion - carrot - fish - mayonnaise again - cheese. For this we use greens.

Salad with pollock and corn

Let's get the ingredients:

• a portion of pollock fillet - 180 g,
• canned corn – 130 g,
• onion and
• bell pepper,
• potatoes - 3 pieces,
• sunflower oil - a couple of spoons,
• ground red pepper,
• salt and dill.

We are boiling pollock fillets and cutting them into cubes. In order to drain the glass, place it in a colander. Deseed the pepper and chop it into slices. Finely chop the onion. Boil the potatoes and chop them into cubes. We pick dill by hand and combine the ingredients in a salad bowl. After adding salt and pepper, mix and decorate the dish with dill.

Rice salad with pollock and tomatoes

Let's get the ingredients:

• a portion of pollock fillet – 320 g,
• mayonnaise - 100 g,
• a couple of tomatoes,
• one onion
• boiled rice - 120 g,
• cilantro, black pepper,
• salt and sorrel.

When it becomes crumbly, place it in a colander to get rid of moisture. , and after removing the skin, cut the pulp into thin slices. We are engaged in slicing boiled fillet pollock in the form of pieces, and onions in the form of rings. Cilantro, parsley and sorrel are picked by hand. After combining all the components, salt and pepper them, pour mayonnaise on them and mix.

Simple cucumber pollock salad

Let's get the ingredients:

• a portion of pollock fillet – 390 g,
• three pickled cucumbers,
• a couple of eggs
• a couple of spoons of flour,
• lettuce leaves,
• green onions,
• lemon juice - 2 tablespoons,
• dill,
• sunflower oil – 3.5 tablespoons,
• salt and ground pepper.

We debone the pollock fillet, cut it into pieces, roll it in flour and fry it in oil. Using a coarse grater, chop the pickled cucumbers. We cut lettuce and green onions into long thin strips - 2 cm long strips.

In small parts. We prepare the dressing by mixing lemon juice, sunflower oil, ground black pepper and salt. mix with dressing and use dill as decoration.

Light salad with radish and pollock

Let's get the ingredients:

• a portion of pollock fillet – 900 g,
• vinegar - 190 ml,
• garlic - 1 clove,
• ground pepper – 12 g,
• purple onion,
• carrots and
• green radish - one piece at a time,
• sunflower oil,
• soy sauce – 30 g,
• sugar,
• sesame seeds and
• iodized salt.

We boil or fry pollock fillets. Using a crusher, chop the garlic. We cut the onions into rings and marinate them in vinegar. Using a medium grater, chop the radish.

Chop the carrots into slices and fry with sesame seeds. To prepare the dressing soy sauce mix in a separate bowl with sunflower oil, sugar and salt. After combining all the components, they need to be peppered and mixed.

Let's get the ingredients:

• a portion of pollock fillet – 350 g,
• sweet bell pepper – 150 g,
• potatoes – 250 g,
• lemon juice - a tablespoon,
• you will need to arm yourself with eggs - 5 pieces,
• mayonnaise – 170 g,
• spices, sugar,
• salt and herbs.

After cutting the pollock fillet into cubes, boil the product. We remove the pulp and cut it into half rings. Potatoes should be baked in the oven with the skins on and chopped after cooling.

Turn the eggs into small pieces and finely chop the greens. After mixing the ingredients, pour mayonnaise over them and sprinkle with lemon juice. We supplement the dish with sugar, spices and salt. Dynamically mix the salad and use greens to decorate it.

Salad with grated horseradish and pollock fillet

Let's get the ingredients:

• a portion of pollock fillet – 160 g,
• five pieces of potatoes,
• three cucumbers,
• grated horseradish
• three spoons of olive mayonnaise,
• green onions And
• vinegar - a couple of teaspoons.

We are engaged in cutting and deboning pollock fillets. Next, cut into cubes and fry in oil. Cool the boiled potatoes and chop them into cubes. slices. Grind the horseradish using a grater, or use it ready-made. We turn the green onions into two-centimeter strips and mix all the products. To improve the taste, add vinegar and mayonnaise to the dish. After mixing thoroughly, use green onions as a garnish.

Diet salad supplemented with tofu and pollock fillet

Let's get the ingredients:

• broccoli cabbage – 320 g,
• a portion of pollock fillet – 240 g,
• a couple of tablespoons of sunflower oil,
• ground black pepper,
• salt,
• piece of tofu – 160 g,
• lemon juice,
• carrots and cilantro.

We cut the pollock fillet into slices and boil the product. You need to boil the broccoli, and then separate it into florets and chop it into cubes. Cut the tofu into cubes. Using a medium grater, chop the carrots. Prepare the sauce by mixing a spoonful of lemon juice, salt, black pepper and sunflower oil. Beat the mixture thoroughly and mix with the products. We use cilantro to decorate the salad.

Detailed description: salads with pollock recipes from available ingredients and detailed preparation information taken from several sources.

We suggest preparing a very simple salad that your loved ones will certainly enjoy.

We can talk endlessly about the benefits of pollock; it contains micro and macroelements. When boiled, 100 grams of product contains 1.5 g of calcium and only 50 mg of cholesterol.

Pollock is boiled, fried, stewed, baked with potatoes and vegetables. You can buy both fillets and the whole carcass in any supermarket in the fish department, frozen or chilled. Moreover, this fish is affordable for anyone.

Our recipe is suitable for regular meals for every day and for the holiday table.

Ingredients

Pollock fillet - 300 g

Cucumber - 1 pc.

Chicken eggs - 3 pcs.

Mayonnaise - to taste

Potatoes - 1 pc.

Salt - to taste

Dill - 1 sprig

Cooking time - 0 h 30 min

First you need to boil the potatoes in their jackets. Wash the tubers, place in a saucepan and fill completely with cold water.

Boil over high heat, then reduce to moderate, cover with a lid and cook until fully cooked, about 15-20 minutes, the time depends on the type of potato.

Cool, peel and cut into small cubes.

Hard boil the eggs, peel and chop into medium pieces, you can use a coarse grater, it doesn’t matter.

Cut the cucumber into small squares.

Rinse the fish flesh, put it in a saucepan and add water, bring to a boil, skim off the foam, add salt and cook over medium heat for about 15 minutes.

Remove the fillet from the broth, cool and chop into small pieces with a knife; you can separate it into fibers with a fork.

Wash and chop the dill into smaller pieces, add salt to taste, and season with mayonnaise.

Stir and you can serve. This dish can be stored in the refrigerator for no more than 12 hours.

Salad with boiled pollock is ready. Bon appetit!

I want to learn how to cook delicious fish dishes. So far I haven’t tried many recipes. Here I start fish with vegetables and cheese.

I bought pollock fillet and telapia fillet. I immediately decided to cook it with two types of fish.

I didn't feel much of a difference. I also heard that this dish is very tasty when cooked with pink salmon and trout. It's very easy to prepare and turns out quite filling.

For me, with mayonnaise, the dish turned out a little greasy.

Products for cooking pollock with carrots and onions :

• fish fillet 700 grams;
• carrots 3-5 pieces;
• onions 3 heads;
• mayonnaise 100 grams;
• hard cheese 200 grams;
• vegetable oil for frying vegetables;
• juice of half a lemon;
• freshly ground black pepper and salt.

Cooking recipe pollock with carrots and onions :
Wash the fish fillet, place it on a board, pat dry with a paper towel to remove excess liquid, then sprinkle with lemon juice. Salt each piece to taste and sprinkle with ground black pepper.

Peel and grate carrots coarse grater.

Cut the onion into quarter rings.

Fry vegetables on vegetable oil until soft. It's not worth frying.
At the bottom of the pan in which you will bake the fish, place a layer of fried vegetables, half the portion. Then lay out a layer of fish cut into pieces.

The next layer is the remaining vegetables.
Grate hard cheese on a coarse grater.
Cover the form with vegetables and fish with a mesh of mayonnaise and sprinkle with grated cheese.

Bake the fish at 180 degrees for half an hour.

Serve the dish hot. Bon appetit.

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Pollock stewed with carrots and onions

We invite you to prepare for dinner, lunch or breakfast a delicious and very simple dish called “Pollock stewed with carrots and onions”. This dish was often found during the years of perestroika; it was what could be tasted in restaurants, resort holiday homes or small cafeterias.

The taste of the fish is unobtrusive, very pleasant with an appetizing aroma of vegetables and spices!

Ingredients for preparing pollock stewed with carrots and onions:

1. Pollock (fresh frozen without head) 1 kilogram
2. 2 carrots (large)
3. Onions 2 pieces (large)
4. Sour cream 1 cup
5. Tomato paste 1 tablespoon
6. Wheat flour (sifted) approximately 150–200 grams or as needed
7. Vegetable oil 100 milliliters or as needed
8. Purified water 2 cups
9. Salt to taste
10. Ground black pepper to taste
11. Cloves to taste
12. Bay leaf to taste

Products not suitable? Choose a similar recipe from others!

Inventory:

Kitchen knife - 2 pieces, Cutting board - 2 pieces, Plastic bag, Glass (capacity 200 milliliters), Paper kitchen towels, Bowl - 2 pieces, Deep plate, Deep bowl, Stove, Frying pan with lid - 2 pieces, Kitchen spatula - 2 pieces, plate

Preparation of pollock stewed with carrots and onions:

Step 1: prepare the ingredients.

First of all, we put freshly frozen pollock in a plastic bag, put it in a deep bowl, fill it with cold running water and thus defrost it within 30–45 minutes. time may vary depending on the size of the carcasses. Next, we wash the fish, dry it with paper kitchen towels, place it one by one on a cutting board and remove the fins, tail, and, if desired, the ridge from each one.

Then cut the pollock into portions of the desired size, place them in a small bowl, season to taste with salt and ground black pepper, mix everything and leave in this form until use.

Meanwhile, use a clean kitchen knife to peel the onions and carrots. We wash and dry the vegetables.

Place the onion on a new board and chop it into rings, half rings, quarters or large cubes up to 1 centimeter thick.

Grate the carrots on a medium or coarse grater into a small bowl. After this, we place on the kitchen table a deep plate with sifted wheat flour and other products that will be needed to prepare the dish.

Step 2: prepare the gravy.

Now put a deep frying pan on medium heat and pour 2-3 tablespoons of vegetable oil into it. When it warms up, put the carrots and onions in there.

Fry them until translucent and soft, stirring occasionally with a kitchen spatula. This process will take 2–3 minutes .

Then put sour cream in the pan, tomato paste and simmer them together after boiling one minute. Then pour the resulting mixture with two glasses of purified water and season it to taste with salt, ground black pepper, bay leaf, and cloves.

Step 3: fry the fish.

While preparing the sauce, heat a clean frying pan with 50–60 milliliters of vegetable oil over medium heat. At the same time, carefully roll the fish pieces in wheat flour.

Later 2–3 minutes Place the first batch of pollock in hot oil and fry it on all sides until golden brown.

There is no need to bring it to full readiness at this stage; as soon as the fish is browned, transfer it to a plate and fry the rest in the same way.

Step 4: simmer the fish in the sauce.

Then put the fried fish in a frying pan with gravy and increase the heat under it to medium. After boiling again, reduce its level to low again, cover our dish with a lid and simmer it 10–12 minutes .

During this time, almost all the moisture will evaporate, and the fish will be fully cooked and imbued with a pleasant vegetable aroma. Turn off the stove and let the food continue 5–7 minutes. then put it in portions on plates and serve it at the table.

Step 5: serve pollock stewed with carrots and onions.

Pollock stewed with carrots and onions is served hot as a main second course. The ideal side dish for this dish is boiled, steamed rice, as well as jacket potatoes, mashed potatoes or a salad of fresh vegetables.

The fish turns out spicy, with a slightly sour taste and a subtle aroma of vegetables. Enjoy!
Bon appetit!

When preparing this dish, you can use any spices for fish;

An ideal replacement for sour cream is cream;

very often leeks or red Bulgarian are used instead of onions;

You can cook any fish using the same method.

Stewed pollock with vegetables

Marinated fried fish

Jellied fish in tomato

Fried fish with vegetables

Fried fish with carrots

Fish cutlets for children

Fish under a fur coat in the oven

Pollock with sauce in a slow cooker

Pink salmon stewed in sour cream

Herring heh

Pollock fish cutlets

Cod in a slow cooker

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Stewed pollock with carrots and onions

Today I’ll tell you the recipe for another anti-crisis dish, which means it’s tasty, nutritious and quite dietary dish and from inexpensive ingredients. At the same time, the active cooking time (working at the stove) of stewed pollock with carrots and onions is no more than ten minutes.

Ingredients

• pollock 1 kg.
• carrots 200 gr.
• onion 200 gr.
• sour cream 1 tbsp. l.
• vegetable oil 1 tbsp. l.
• pepper to taste
• salt to taste

Cooking recipe

A short recipe for preparing pollock stewed with carrots, onions and sour cream:

Chop the onion and carrot. Divide the pollock into portions.

Fry onions and carrots, season with sour cream and stir. Place pollock on the bottom of a saucepan or frying pan, add salt and pepper. Place fried vegetables on top.

Cover with a lid. Simmer over medium heat for 20-30 minutes.

For people curious about the text detailed recipe Below, as always, are some highlights.

Selection of ingredients:

Take either defrosted pollock or fillet (if you have a trusted supplier). The quantity of carrots and onions can be taken approximately equal.

If there is more of one type of vegetable, it’s not a big deal.

Onion slicing:

Chopping carrots:

Sliced ​​pollock for stewing:

As you can see, I have pollock fillet. Even if you have a whole fish, cut it into portions.

It is not necessary to make fillet.

Roasting vegetables:

Fry onions and carrots in a small amount of vegetable oil. There is no need to fry the vegetables.

It's enough to just become soft. Add a tablespoon of sour cream to the prepared vegetables.

Add salt, pepper and mix well. Additionally, tomato paste or tomatoes can be added to the vegetables indicated above. One or two cloves for a unique aroma.

I put the prepared vegetables in a deep bowl.

Laying out pollock:

Placing vegetables on top of pollock:

Stewing pollock with vegetables:

Cover the pan with a lid. No need to add water.

Simmer until done for 20-30 minutes over low heat. You can serve this dish with potatoes, boiled rice and even as an independent one.

Fried pollock fillet

Pollock fillet cutlets

Pollock stewed with carrots and onions. Recipe

Did you know that fish dishes not only very tasty, but also very healthy for all members of your family. Therefore, it is imperative to include them in your menu, and prepare stewed or steamed fish, as well as light fish soup, at least several times a week.

Our recipe for cooking pollock will tell you how to do this correctly. stewed with carrots and onions. This dish turns out incredibly light, tender and very tasty; try preparing it for your loved ones and perhaps it will soon appear among your signature treats.

So, pollock stewed with carrots and onions recipe.

Ingredients needed to prepare the dish:

– fresh frozen pollock 500 grams (about 4-5 pcs)

- carrots 3-4 root vegetables;

- onions 2 bulbs;

- sour cream 200 grams;

- vegetable oil (sunflower or olive)

- ground black pepper to taste.

1. Cut the cleaned pollock carcasses into small portions and carefully place them in a baking dish pre-greased with vegetable oil, preferably olive oil.

2. Peel the onion and cut into thin rings. If the onions are very large, you can cut them into half rings.

3. Peel the carrots, wash them and grate them on a large vegetable grater. You can use a grater to prepare Korean carrots, this will make the dish more original and beautiful.

4. Next, fry the carrots and onions well in vegetable oil until a light golden hue forms, then add sour cream to the vegetables, salt and sprinkle with ground black pepper. Keep everything together on the fire for several minutes.

5. Then pour the prepared sauce over the prepared pieces of pollock and send it to bake in the oven for 20-30 minutes until fully cooked.

6. Stewed pollock with vegetables ready!

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I liked the soup, but it turned out to be very thick (I made it as in the recipe). Therefore, you either need more water or less pearl barley.

I baked pancakes for breakfast for the children according to your recipe! They turned out delicate, delicate, with holes like my mother’s when she was a child! Children don’t eat sour cream, but cherry jam is a great idea! tastes like thick yogurt. The children didn’t even suspect my cheating!

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Salmon and green pea salad

Ingredients: 200 g canned salmon, 200 g canned green peas, 100 g mayonnaise, 1 onion, salt and pepper to taste.

Peel the onion, wash it, finely chop it. Canned salmon mash with a fork.

Mix fish, canned green peas and onions, add mayonnaise. Salt, pepper, stir and place in a salad bowl.

Salad of canned salmon and boiled vegetables

Ingredients: 200 g canned salmon, 3 potatoes, 2 carrots, 100 g mayonnaise, 1 onion, each. a bunch of dill and parsley, salt and pepper to taste.

Wash the potatoes and carrots, boil, cool, peel and cut into small cubes. Peel the onion, wash it, finely chop it.

Wash the dill and parsley and chop finely. Mash the canned salmon with a fork. Mix fish, potatoes, carrots, herbs and onions.

Add mayonnaise, salt and pepper, stir and place in a salad bowl.

Herring salad with mustard dressing

Ingredients: 200 g salted herring fillet, 4 potato tubers, 2 eggs, 2 carrots, 2 onions, 1 bunch of parsley, 4 tablespoons vegetable oil, 1 tablespoon lemon juice, 1-2 teaspoons mustard, 1 teaspoon sugar, salt and pepper to taste.

Wash the potatoes and carrots, boil in salted water, cool, peel, and cut into cubes. Peel the onion, wash it, cut it into half rings.

Hard boil the eggs, cool, peel and chop. Wash the parsley and chop finely. Cut the herring fillet into small pieces, mix with potatoes, carrots, eggs, onions and parsley.

Season the prepared mixture with salt and pepper and place in a heap in a salad bowl. To prepare mustard dressing, mix vegetable oil, lemon juice, mustard and sugar.

Pour the prepared mixture over the salad.

Instead of ready-made mustard, you can use mustard seeds to dress the salad, which must first be lightly crushed in a mortar.

Herring and beet salad

Ingredients: 200 g salted herring fillet, 1 beet, 1 onion, 100 g mayonnaise, 1 bunch of parsley, pepper to taste.

Wash the beets, boil, cool, peel and grate on a fine grater. Peel the onion, wash it, finely chop it.

Wash the parsley and chop finely. Cut the herring fillet into small pieces, mix with beets and parsley.

Add mayonnaise, pepper, mix and place in a salad bowl.

Herring and fresh vegetable salad

Ingredients: 200 g salted herring fillet, 2 cucumbers, 2 tomatoes, 1 bell pepper, 1 onion. a bunch of parsley, 3 tablespoons of vegetable oil, salt and pepper to taste.

Wash the cucumbers and cut into strips. Wash the tomatoes, cut into slices.

Wash the bell pepper, remove the seeds and stem, cut into strips. Peel the onion, wash it, cut it into rings.

Wash the parsley and chop finely. Cut the herring fillet into small pieces, mix with cucumbers, tomatoes, onions and bell peppers.

Add vegetable oil, salt, pepper, stir. Place the prepared mixture in a heap on a dish, sprinkle with parsley.

Herring salad with potatoes and pickled cucumbers

Ingredients: 200 g salted herring fillet, 4 potato tubers, 2 pickled cucumbers, 1 onion, 1 bunch of dill, 2 tablespoons canned green peas, 2 tablespoons canned corn, 100 g mayonnaise, salt and pepper to taste.

Wash the potatoes, boil in salted water, cool, peel and cut into cubes. Cut the cucumbers into strips. Peel the onion, wash it, cut it into half rings.

Wash the dill and chop finely. Cut the herring fillet into small pieces, mix with potatoes, cucumbers, green peas, corn, onions and dill.

Salt, pepper, add mayonnaise. Stir and transfer to a salad bowl.

Pike perch salad in Polish

Ingredients: 300 g boiled pike perch fillet, 2 eggs, 1 bunch of green onions, 100 g butter, 1 tablespoon ground wheat crackers, salt and pepper to taste.

Hard boil the eggs, cool, peel and chop. Wash the green onions and chop finely.

Cut the pike perch fillet into small pieces and place on a plate.

Sprinkle with chopped eggs and green onions, salt and pepper. Butter melt it, pour it over the salad, sprinkle with breadcrumbs.

Butter will not burn if you melt it in a water bath.

Pike perch salad with cucumbers

Ingredients: 300 g boiled pike perch fillet, 3 cucumbers, 1 onion, 100 g mayonnaise, 1 bunch of dill, salt and pepper to taste.

Cut the pike perch fillet into cubes. Wash the cucumbers and cut into strips.

Peel the onion, wash it, cut it into half rings. Wash the dill and chop finely. Mix pike perch fillet, cucumbers, onions and dill.

Pike perch salad with eggplant

Ingredients: 300 g pike perch fillet, 2 eggplants, 2 onions, 1 bunch of parsley, 3 tablespoons of vegetable oil, salt and pepper to taste.

Wash the eggplants, peel them, cut them into small cubes, fry them in a frying pan in vegetable oil, add salt. Peel the onion, wash it, cut it into half rings.

Wash the parsley and chop finely. Cut the pike perch fillet into cubes, mix with eggplant, onion and parsley.

Season the prepared mixture with salt, pepper, stir and place in a salad bowl.

Pike perch salad with seaweed

Ingredients: 300 g boiled pike perch fillet, 150 g canned seaweed, 2 carrots, 1 onion, 1 bunch of parsley, 2 tablespoons olive oil, 1 tablespoon lemon juice, salt and pepper to taste.

Wash the carrots, boil, cool, peel and cut into semicircles. Peel the onion, wash it, cut it into half rings. Wash the parsley and chop it.

Cut the pike perch fillet into small pieces, mix with seaweed, carrots and parsley. Season with vegetable oil mixed with lemon juice, salt and pepper, stir and place in a salad bowl.

Pike perch cooks very quickly, so the cooking time should not exceed 7–10 minutes, depending on the size of the pieces.

Salad from fried pike perch With sauerkraut

Ingredients: 500 g pike perch fillet, 200 g sauerkraut, 1 bunch of parsley, 1 onion, 3 tablespoons vegetable oil, 3 tablespoons mayonnaise, 2 tablespoons flour, 1 teaspoon cumin seeds, salt and pepper to taste.

Wash the pike perch fillet, dry it, cut into thin narrow pieces. Season with salt, pepper, roll in flour and fry in a frying pan in vegetable oil.

Peel the onion, wash it, finely chop it. Wash the parsley and chop it. Mix pieces of fish with sauerkraut, onion and parsley, add cumin and mayonnaise.

Spicy fried pike perch salad

Ingredients: 500 g pike perch fillet, 50 g wheat croutons, 1 bunch of green lettuce, 1 bunch of parsley, 1 onion, 5 tablespoons of vegetable oil, 2 tablespoons of flour, 1 tablespoon of lemon juice, each. teaspoon ground coriander and curry. teaspoon ground red pepper, nutmeg and salt to taste.

Wash the pike perch fillet, dry it, cut into thin narrow pieces, and add salt. Mix flour with coriander, curry, pepper and nutmeg.

Roll the pike perch pieces in the prepared mixture and fry in a frying pan in vegetable oil (3 tablespoons). Peel the onion, wash it, finely chop it. Wash the parsley and chop it.

Wash the green salad and chop coarsely.

Mix pieces of fish with onion, lettuce and parsley, stir, place in a salad bowl. Mix the remaining vegetable oil with lemon juice and pour this mixture over the salad.

Catfish salad with potatoes and green peas

Ingredients: 300 g of boiled catfish fillet, 200 g of canned green peas, 150 g of sour cream, 4 potato tubers, 1 bunch of green onions, 1 bunch of dill, 1 tablespoon of ketchup, salt and pepper to taste.

Wash the potatoes, boil in salted water, cool, peel, and cut into cubes. Wash the green onions and chop finely. Wash the dill and chop it.

Cut the catfish fillet into cubes, mix with potatoes, green peas, green onions and dill. Salt, pepper, add sour cream mixed with ketchup.

Stir and place in a salad bowl.

Cut boiled fish for salad across the grain, then the pieces will be neat.

Catfish salad with mustard sauce

Ingredients: 300 g boiled catfish fillet, 4 eggs, 1 onion, 1 apple, 1 bunch of parsley, 3 tablespoons mustard sauce, 1 tablespoon lemon juice, salt to taste.

Hard boil the eggs, cool, peel and chop. Peel the onion, wash it, finely chop it.

Wash the parsley and chop it. Wash, peel, core, cut the apple into cubes and sprinkle with lemon juice.

Cut the catfish fillet into cubes, mix with eggs, onion, apple and parsley. Season with salt, stir, place on plates and pour over mustard sauce.

Pollock, potato and corn salad

Ingredients: 200 g of boiled pollock fillet, 100 g of canned corn, 4 potato tubers, 1 bell pepper, 1 onion, 1 bunch of parsley, 2 tablespoons of vegetable oil, salt and pepper to taste.

Wash the potatoes, boil in salted water, cool, peel, and cut into cubes. Wash the bell pepper, remove the stem and seeds, and chop finely. Peel the onion, wash it, chop it.

Wash the parsley and chop finely. Cut the pollock fillet into cubes, mix with corn, potatoes, bell pepper and onion.

Salt, pepper, season with vegetable oil, mix and place in a salad bowl.

Pollock salad with rice and tomatoes

Ingredients: 300 g boiled pollock fillet, 100 g rice, 100 g mayonnaise, 2 tomatoes, 1 onion, 1 bunch of sorrel, 1 bunch of parsley, salt and pepper to taste.

Rinse the rice, boil in salted water, place in a sieve, and cool. Wash the tomatoes, cut into cubes. Peel the onion, wash it, finely chop it.

Wash the sorrel and parsley and chop finely. Cut the pollock fillet into cubes, mix with rice, tomatoes, onions, sorrel and parsley.

Salt, pepper, add mayonnaise, mix and place in a salad bowl.

Rice for salads should not be overcooked. During cooking, add a little milk to the water, then the rice will remain white.

Fried pollock salad with pickles

Ingredients: 400 g pollock fillet, 3 pickled cucumbers, 2 eggs, 1 bunch of green salad leaves, each. a bunch of green onions and dill, 3 tablespoons of vegetable oil, 2 tablespoons of flour, 1–1.5 tablespoons of lemon juice, salt and pepper to taste.

Wash the pollock fillet, dry with a napkin, cut into small pieces. Season with salt, pepper, roll in flour and fry in a frying pan in heated vegetable oil.

Hard-boil the eggs, cool, peel and cut into slices.

Cut the cucumbers into slices. Wash the green onions and dill and chop finely.

Wash the green salad, dry it, and place it on a plate.

Place pieces of fried pollock, cucumber slices and egg slices on lettuce leaves. Sprinkle with lemon juice, sprinkle with green onions and dill.

Sea fish salad with soy cheese

Ingredients: 300 g boiled sea fish fillet, 250 g soy cheese, 1 bunch of green lettuce, 1 bunch of green onions. a bunch of parsley, 1 tablespoon of vegetable oil, 1 tablespoon of soy sauce.

Cut the fish and soy cheese into small cubes. Wash the salad and chop coarsely. Wash the green onions and parsley and chop them.

Mix fish, soy cheese, lettuce, green onions and parsley.

Add vegetable oil and soy sauce, stir, place the prepared mixture in a salad bowl.

Sea fish salad with beans

Ingredients: 300 g boiled sea fish fillet, 200 g canned red beans, 1 bunch of green onions, each. a bunch of dill and parsley, 100 g of mayonnaise, 1 tablespoon of spicy tomato sauce, salt to taste.

Wash the onion, parsley and dill, chop finely. Cut the fish fillet into cubes, mix with beans, onions and herbs.

Salt, add mayonnaise and tomato sauce, stir and place the prepared mixture in a salad bowl.

Cod and green pea salad

Ingredients: 250 g boiled cod fillet, 200 g canned green peas, 100 g mayonnaise, 1 onion, each. a bunch of dill and parsley, salt and pepper to taste.

Peel the onion, wash it, finely chop it. Wash the dill and parsley and chop finely. Cut the cod into small pieces, mix with green peas, onions and herbs.

Add mayonnaise, salt and pepper, stir and place the prepared mixture in a salad bowl.

Cod salad with vegetables

Ingredients: 250 g boiled cod fillet, 3 potato tubers, 2 carrots, 2 eggs, 100 g mayonnaise, 1 onion, each. a bunch of dill and parsley, 1 tablespoon of grated horseradish, salt and pepper to taste.

Wash the potatoes and carrots, boil, cool, peel and cut into small cubes. Hard boil the eggs, cool, peel and chop.

Peel the onion, wash it, finely chop it.

Wash the dill and parsley and chop finely. Cut the fish into small pieces.

Mix fish, eggs, potatoes, carrots, herbs and onions. Add mayonnaise and grated horseradish, salt and pepper, stir and place in a salad bowl.

Fried cod salad with tomatoes

Ingredients: 350 g cod fillet, 2 tomatoes, 1 onion, 1 bunch of green lettuce, each. a bunch of dill and parsley, 2 tablespoons of vegetable oil, 2 tablespoons of breadcrumbs, salt and pepper to taste.

Wash the cod fillet, cut into small pieces, add salt and pepper, roll in breadcrumbs and fry in a frying pan in heated vegetable oil. Wash the tomatoes, cut into slices. Peel the onion, wash it, cut it into half rings.

Wash the lettuce, dill and parsley, chop finely, mix with fish, tomatoes and onions. Salt the prepared mixture and place in a salad bowl.

Canned squid salad with green peas

Ingredients: 200 g canned squid, 200 g canned green peas, 100 g mayonnaise, 2 eggs, 1 onion, each. a bunch of dill and parsley, salt and pepper to taste.

Hard-boil the eggs, cool, peel and chop. Peel the onion, wash it, finely chop it. Wash the dill and parsley and chop finely.

Chop the squid, mix with green peas, eggs, onion, dill and parsley. Salt, pepper, add mayonnaise, mix and place in a salad bowl.

Canned squid salad with potatoes

Ingredients: 200 g canned squid, 4 potato tubers, 100 g sour cream, 2 eggs, 2 pickled cucumbers, 1 onion, each. a bunch of dill and parsley, 1 teaspoon mustard, salt and pepper to taste.

Wash the potatoes, boil in salted water, cool, peel, cut into small cubes. Hard-boil the eggs, cool, peel and chop. Peel the onion, wash it, finely chop it.

Wash the dill and parsley and chop finely.

Cut the pickled cucumbers into small cubes. Cut the squid, mix with potatoes, eggs, cucumbers, onions, dill and parsley.

Salt, pepper, add mayonnaise and mustard, mix and place in a salad bowl.

Boil or fry the squid for no more than 5 minutes, otherwise they will be tough.

Squid salad with rice and carrots

Ingredients: 400 g squid, 100 g rice, 100 g mayonnaise, 2 carrots, 1 clove of garlic, 1 bunch of parsley, salt and pepper to taste.

Wash the carrots, boil, cool, peel and cut into cubes.

Rinse the rice, boil in salted water, place in a sieve, and cool. Peel the garlic, wash it, chop it using a garlic press.

Wash the parsley and chop finely.

Mix squid with rice, carrots and parsley, salt and pepper. Add garlic and mayonnaise, stir and place in a salad bowl.

Squid salad with rice and corn

Ingredients: 400 g squid, 100 g rice, 100 g canned corn, 100 g mayonnaise, 1 bunch of green onions, 1 bunch of parsley, 1 tablespoon of ketchup, salt and pepper to taste.

Rinse the squid, pour boiling water over it, remove the skin. Boil in salted water, cool, cut into strips.

Rinse the rice, boil in salted water, place in a sieve, and cool. Wash the green onions and parsley and chop finely. Mix squid with rice, corn, onion and parsley, salt and pepper.

Add mayonnaise mixed with ketchup, mix and place in a salad bowl.

Squid salad with cucumbers

Ingredients: 400 g squid, 3 cucumbers, 100 g mayonnaise, 1 onion, 1 bell pepper, 1 bunch of dill, salt and pepper to taste.

Rinse the squid, pour boiling water over it, remove the skin. Boil in salted water, cool, cut into strips.

Peel the onion, wash it, finely chop it. Wash the dill and chop finely.

Wash the bell pepper, remove the stem and seeds, cut into strips. Wash the cucumbers, peel them, cut into strips. Mix squid with cucumbers, bell peppers, onions and dill, add salt and pepper.

Add mayonnaise, mix and place in a salad bowl.

Squid salad with carrots

Ingredients: 400 g squid, 3 carrots, 2 cloves of garlic, 100 g mayonnaise. a bunch of parsley, salt to taste.

Rinse the squid, pour boiling water over it, remove the skin. Boil in salted water, cool, cut into strips.

Wash the carrots, peel them, grate them on a coarse grater. Peel the garlic, wash it, chop it using a garlic press. Wash the parsley and chop finely.

Mix squid, carrots and garlic, add salt, add mayonnaise, mix. Place in a heap in a salad bowl, sprinkle with parsley.

Squid salad and white cabbage

Ingredients: 300 g squid, 300 g white cabbage, 150 g canned corn, 100 g mayonnaise, 1 carrot, 1 bunch of parsley, salt to taste.

Rinse the squid, pour boiling water over it, remove the skin. Boil in salted water, cool, cut into strips. Wash the cabbage, chop it, grind it with a small amount salt.

Peel the carrots, wash them, grate them on a fine grater. Wash the parsley and chop it.

Mix squid with cabbage, corn, carrots and parsley, add mayonnaise, mix and place in a salad bowl.

Instead of mayonnaise fish salads can be topped with sour cream or natural yoghurt mixed with lemon juice.

Squid and green bean salad

Ingredients: 300 g squid, 300 g frozen green beans, 1 onion, 2 tablespoons vegetable oil, 1 tablespoon white wine vinegar, salt and pepper to taste.

Rinse the squid, pour boiling water over it, remove the skin. Boil in salted water, cool, cut into strips.

Boil the beans in salted water, place in a sieve, cool, and cut into small pieces. Peel the onion, wash it, cut it into half rings and sprinkle with vinegar.

Mix squid, beans and onions, add salt and pepper, season with vegetable oil, mix and place in a salad bowl.

Spicy squid salad

Ingredients: 400 g squid, 2 eggs, 200 g Korean carrots, 1 clove of garlic, 2 tablespoons of vegetable oil, each. a bunch of parsley and cilantro, salt to taste.

Rinse the squid, pour boiling water over it, remove the skin. Boil in salted water, cool, chop finely. Hard boil the eggs, cool, peel and chop.

Peel the garlic, wash it, chop it using a garlic press. Wash the parsley and cilantro and chop finely.

Mix squid with eggs, Korean carrots, garlic and herbs. Add vegetable oil, mix, transfer to a salad bowl.

Shrimp salad with rice and apples

Ingredients: 200 g boiled peeled shrimp, 100 g rice, 100 g mayonnaise, 2 apples, 1 onion. a bunch of parsley, salt and pepper to taste.

Cook frozen shrimp without defrosting. Place them in boiling water, add salt and spices to taste.

Rinse the rice, boil in salted water, place in a sieve, and cool. Wash, peel, core, and cut the apples into strips. Peel the onion, wash it, cut it into half rings.

Wash the parsley and chop finely. Mix shrimp, rice, apples, onions and herbs.

Salt, pepper, add mayonnaise, mix and place in a salad bowl.

Shrimp and fresh herbs salad

Ingredients: 200 g of boiled peeled shrimp, 100 g of sour cream, 2 eggs, 1 bunch of green salad, 1 bunch of sorrel, each. a bunch of dill and parsley. bunch of green onions, salt to taste.

Hard boil the eggs, cool, peel and chop. Wash the green salad and sorrel and chop coarsely.

Wash and chop green onions, dill and parsley. Finely chop the shrimp, mix with eggs, lettuce, sorrel, green onions, dill and parsley.

Add salt, add sour cream, stir, place in a salad bowl.

Shrimp and cucumber salad

Ingredients: 250 g of boiled peeled shrimp, 3 cucumbers, 1 bunch of green onions, 100 g of mayonnaise. teaspoon ground paprika, salt to taste.

Wash the cucumbers, peel them, cut them into cubes. Wash the green onions and chop finely.

Chop the shrimp, mix with cucumbers and green onions.

Add salt, add mayonnaise and paprika, mix, put in a salad bowl.

Krill meat and rice salad

Ingredients: 150 g canned krill meat, 100 g rice, 100 g mayonnaise, 1 onion, 1 bunch of parsley, salt and pepper to taste.

Rinse the rice, boil in salted water, place in a sieve, and cool. Peel the onion, wash it, finely chop it. Wash the parsley and chop it.

Mix krill meat with rice, onion, parsley. Salt, pepper, add mayonnaise, mix and place in a salad bowl.

Krill salad with corn and bell pepper

Ingredients: 150 g canned krill meat, 150 g canned corn, 100 g mayonnaise, 2 bell peppers, each. a bunch of green onions and parsley, salt and pepper to taste.

Wash the bell pepper, remove the stem and seeds, cut into strips. Wash the green onions and parsley and chop finely.

Mix krill meat with corn, bell pepper, green onions and parsley. Season with salt and pepper, add mayonnaise, mix, and place in a salad bowl.

Krill salads will be more juicy if you add them fresh vegetables to taste.

Krill salad with apples

Ingredients: 150 g canned krill meat, 2 apples, 1 onion, each. a bunch of parsley and dill, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt and pepper to taste.

Wash the apples, peel them, remove the core, cut into strips, sprinkle with lemon juice. Peel the onion, wash it, cut it into half rings. Wash the dill and parsley and chop finely.

Mix krill meat with apples, onions and herbs. Salt, pepper, add olive oil, stir and place in a salad bowl.

Krill meat salad with seaweed

Ingredients: 150 g canned krill meat, 150 g canned seaweed, 100 g Korean carrots, 1 onion. a bunch of parsley, 2 tablespoons of vegetable oil.

Peel the onion, wash it, finely chop it. Wash the parsley and chop it. Mix krill meat with seaweed, Korean carrots and onions.

Add vegetable oil, stir. Transfer the prepared mixture to a salad bowl, sprinkle with parsley.

Scallop salad with leeks

Ingredients: 200 g canned scallop meat, 1 leek, po. a bunch of dill and parsley, 2 tablespoons of canned green peas, 2 tablespoons of vegetable oil, salt and pepper to taste.

Wash the leeks and cut into thin rings. Wash the dill and parsley and chop.

Cut the scallop meat into small pieces, mix with onions, herbs and green peas. Salt, pepper, add vegetable oil, mix and place in a salad bowl.

Scallop salad with fresh vegetables

Ingredients: 200 g canned scallop meat, 2 tomatoes, 2 cucumbers, 1 red onion, 1 bunch of green lettuce, each. a bunch of dill and parsley, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt and pepper to taste.

Wash the tomatoes and cucumbers, cut into semicircles. Peel the onion, wash it, cut it into half rings.

Wash the green salad and chop coarsely. Wash the dill and parsley and chop.

Cut the scallop meat into small pieces, mix with tomatoes, cucumbers, green salad, onions, dill and parsley. Salt, pepper, stir and place in a salad bowl.

Mix olive oil with lemon juice and pour the prepared mixture over the salad.

Salads that contain fresh vegetables should be salted and seasoned immediately before serving.

Scallop and egg salad

Ingredients: 150 g canned scallop meat, 3 eggs, 1 bunch of green onions. a bunch of parsley, 2 tablespoons of mayonnaise, 2 tablespoons of sour cream, salt and pepper to taste.

Hard boil the eggs, cool, peel and chop. Wash the green onions and parsley and chop finely. Cut the scallop meat into small pieces, mix with eggs, green onions and parsley.

Salt, pepper, add sour cream and mayonnaise. Stir and place the salad in a heap on a plate.

Salad of mussels and tomatoes

Ingredients: 200 g frozen mussels, 3 tomatoes, 1 onion, each. a bunch of parsley and celery, 2 tablespoons of vegetable oil, salt and ground red pepper to taste.

Fry the mussels in a frying pan in vegetable oil, add salt and pepper. Wash the tomatoes, cut into slices.

Peel the onion, wash it, cut it into rings. Wash the parsley and celery and chop it.

Chilled until room temperature Mix mussels with tomatoes, onions and herbs, add salt, and place the prepared mixture in a salad bowl.

How to prepare fish salad with carrots and onions, recipe?

Depends on what it is of course fish. but I know a recipe for very tasty salted fish. You need to take a salted fish, clean it of bones and skin.

Then fry the onion and carrots (it’s better to grate them with a long grater, like for carrots) in vegetable oil. After everything has cooled, put carrots and onions, tomato paste or ketchup, and spices for Korean carrots into the fish.

And all this should stand for a while.

By the way, that’s what the recipe is called. salted fish with carrots and onions .

Just recently, while visiting us, we were treated to very tasty, quite light and hearty salad of fish with carrots and onions. I adopted this recipe.

And get ready fish salad with carrots and onions quite quickly and does not require special costs.

• white fish, fillet (pollock, hake, cod, pike perch and others),
• fresh carrots,
• onion 2 heads or one large one,
• vegetable oil
• light mayonnaise,
• peppercorns,
• laurel,
• hard cheese,

• Clean the fish, rinse and boil in slightly salted water with bay leaf and pepper;
• Peel the carrots and onions, chop them and fry them in a small amount of vegetable oil;
• Place a layer of boiled fish (chopped) on the bottom of the dish;
• coat with mayonnaise (I took light and diluted it with a little more water);
• then a layer of fried carrots with onions + mayonnaise;
• again a layer of fish + mayonnaise;
• layer of overcooking + mayonnaise;
• Sprinkle the top layer with grated cheese.

• On a festive, and especially on a festive buffet table, there are never enough salads. And for a buffet table, salad in tartlets is very convenient. The somewhat unusual combination of white cabbage in the squid salad makes this salad stand out among similar salads. The defining taste […]
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