Vinaigrette with red fish. Vinaigrettes with fish For a classic vinaigrette with herring you need

Vinaigrette is one of the most popular vegetable salads. There are dozens of options for its preparation, which differ in the ingredients included and in the dressing. They change the taste of vinaigrette beyond recognition, turning boring and dietary dish V original salad. Very interesting recipe vinaigrette with smoked fish, which makes the standard vegetable set sound new!

The taste is really quite unusual. Fish makes the vinaigrette more rich, neutralizes the sweetish beets and carrots, and also harmonizes perfectly with pickled cucumber. It is best to season the salad with unrefined sunflower or olive oil, which favorably highlights each ingredient included in the composition.

Mackerel or hot smoked sprats are suitable for cooking. The vinaigrette with smoked mackerel turns out especially tasty when the tender smoked fish separates into fibers and envelops the vegetables, saturating them with a pleasant smoky aroma. Spicy taste, delicate aroma of smoked meats - believe me, even your guests who have gathered at the festive table will not refuse such a vinaigrette!

Ingredients

• hot smoked mackerel 300 g
• potatoes 4-5 pcs.
• beets 1 pc.
• carrots 0.5 pcs.
• green onions 10 g
• salt 1-2 chips.
• vegetable oil 1.5 tbsp. l.

How to make vinaigrette with hot smoked fish

Serve the vinaigrette with hot smoked fish chilled. Serving can be portioned or in a common salad bowl. You can decorate the dish to your liking, for example, with slices of pickled cucumber, green onion feathers and pieces of smoked mackerel.

They are prepared from root vegetables and an oil dressing, and the vegetables are used boiled and raw, hence there is a balance between the products, and the dish does not become boring. But many people don’t like lean snacks, so you can prepare a vinaigrette with herring, which will be a little reminiscent of the well-known “Under a Fur Coat” salad. You can choose a recipe for vinaigrette with herring from our article. Vinaigrette with herring recipe is easy to prepare and does not require any special skills.

This dish tastes quite refined and rich, because it contains a noble product - fish of the salmon family. Great option to please loved ones. It doesn’t take long to prepare, it doesn’t cost much, because most of the products can be found at home.

For vinaigrette with salmon you need:

• Beets – 220 g;
• Carrots – 190 g;
• Potatoes – 240 g;
• Canned peas – 190 g;
• Pickled cabbage – 290 g;
• Lightly salted salmon – 340 g;
• Salt – 4 g;
• Vegetable oil – 70 g.

Vinaigrette with salmon recipe:

1. Separate the fish from the skin, check for bones in the fillet, and cut into pieces.
2. Open the can of peas and pour out all the liquid.
3. Place all the ingredients in a bowl, add a little salt to taste.
4. Water vegetable oil and stir.
5. Let the salad brew a little, and then serve.

Vinaigrette with herring recipe

Salad with herring is quite simple in taste and familiar to everyone. An apple is also useful for cooking, which will add a fresh taste and aroma to the snack.

For the herring vinaigrette you will need:

• Beetroot – 230 g;
• Salted herring – 360 g;
• Apple – 160 g;
• Onion – 90 g;
• Potatoes – 260 g;
• Carrot – 210 g;
• Juice of half a lemon;
• Dill sprigs – 35 g;
• Vegetable oil – 70 ml;
• Mustard with grains – 25 g;
• Apple cider vinegar – 15 ml;
• Salt – 7 g;
• Sugar – 4 g.

Recipe for vinaigrette with herring:

1. Wash the root vegetables and boil. Then cool, peel and cut into cubes.
2. Peel the herring from the skin, separate the insides and head. When the backbone with the main rib bones is removed, you need to check whether there are any small bones left inside, which can be dangerous if they get into food. Cut clean fish fillet into cubes.
3. The apple should be of a hard variety, juicy and sour pulp. Rinse the fruit under running water, peel, and cut into pieces.
4. Peel the onion and chop into small segments. Squeeze the juice from the lemon, pour it over the mixture, and leave to marinate. After some time has passed, you should not pour out the fruit marinade; you can add it to the dish.
5. In order to prepare the Vinaigrette dressing, you need to mix grain mustard with oil, sprinkle with salt and add sugar. Pour in the apple cider vinegar. Mix well.
6. Place all the ingredients in the prepared salad bowl, add the sauce and mix.
7. Serve when the dish has steeped for a few hours.
8. You can decorate with herbs and pieces of herring.

How to make vinaigrette recipe with fish

What could be easier than opening a ready-made jar? canned fish, add it to the salad, and the dish will be transformed and sparkle with new flavors. There is no need to cut anything extra, there is no need to peel it, and the appetizer will get a rich taste. – a great option when you don’t have time to spend a lot of time preparing dinner.

Ingredients (for 4 servings):

• Canned fish – 340 g;
• Beetroot – 230 g;
• Potatoes – 260 g;
• Carrot – 190 g;
• 2 chicken eggs;
• Green gherkins – 160 g;
• Green onions – 45 g;
• Salt – 4 g;
• Vegetable oil – 20 ml.

Vinaigrette with fish recipe:

1. Boil vegetables until softened, right in their skins, then cool and peel.
2. Separately chop the beets and potatoes with carrots.
3. Add a little vegetable oil to a bowl with chopped beets so that the pieces are coated and do not paint the entire dish.
4. Open the canned fish, drain the marinade, remove the backbone from the fish pieces, mash the flesh with a fork or cut into small pieces.
5. Boil chicken eggs hard-boiled, cool, peel, cut into small pieces.
6. Rinse fresh small cucumbers and cut into cubes.
7. Rinse the greens in cool water and chop finely.
8. Mix the products in a salad bowl, add salt and oil, stir.

Vinaigrette salad with boiled fish

This salad is perfect for those who are on a diet for health reasons or simply watching their figure. Included boiled fish. It is better to take a lean carcass, white varieties. The cooking process is quite interesting, capacious and complex, but it’s worth a try, as the treat turns out very tasty.

Required products (for 4 servings):

• White fish – 370 g;
• Potatoes – 190 g;
• Pickled cucumbers – 120 g;
• Tomato – 170 g;
• Carrots – 180 g;
• Beetroot – 210 g;
• Mayonnaise – 80 ml;
• Southern sauce - 45 ml;
• Salt – 6 g.

Cooking steps:

1. Boil the potatoes, carrots and beets until done, but before doing this, you should wash the vegetables. After the products have cooled, you need to peel them from the top layer and cut them into small pieces.
2. The fish needs to be cut into pieces; it’s best to take a ready-made fillet. Boil until tender in broth with salt and bay leaf.
3. When the fish is cooked, you need to cut it.
4. Peel the tomatoes using boiling water, cut into pieces, separating the inner seeds.
5. Chop the pickled cucumbers into cubes.
6. Add “Yuzhny” sauce to mayonnaise and mix well.
7. Mix all products in a salad bowl with dressing.

TIP: To make the jelly easily come off the mold, you can first grease it with odorless vegetable oil or hold it in hot water for a few seconds.

Vinaigrette with herring recipe with mushrooms

This dish tastes great, especially for those who love savory snacks. Can be prepared for any holiday evening, as the presentation and aroma are very different from the usual “Vinaigrette”.

For a classic vinaigrette with herring you need:

• Fish fillet – 320 g;
• Beetroot – 240 g;
• Potatoes – 260 g;
• Green gherkins – 140 g;
• Salted mushrooms – 90 g;
• Olives – 80 g;
• Grainy mustard – 30 g;
• Granulated sugar – 6 g;
• Flaxseed oil – 60 ml;
• Salt – 6 g;
• Wine vinegar – 15 ml.

How to prepare vinaigrette with herring:

1. Boil the vegetables until tender, peel and cut into cubes.
2. Boil the fish in salted water, cut into segments.
3. Chop fresh gherkins.
4. Drain the champignons and olives in a colander and wait until the excess liquid drains. Cut into pieces.
5. Mix mustard, salt, sugar and wine vinegar with linseed oil.
6. Mix the products, season with the prepared sauce, stir.
7. If desired, you can decorate the appetizer with fresh herbs and pieces of vegetables.

The vinaigrette with sprat turns out very satisfying and tasty. A great option to feed a large, hungry family or group of friends. Plus, the salad is very healthy, the vitamin content in raw and cooked vegetables is quite high, the main thing is to apply the correct heat treatment.

If you are crazy about a regular vinaigrette, but don’t think that such an ordinary salad can be included in holiday menu, then simply complement it with lightly salted red fish - not a single guest will refuse such a vinaigrette! It’s just as easy to make, the main thing is to boil the root vegetables in advance and pickle the red fish. Moreover, boiled vegetables need to be cooled, they can be prepared in advance and stored in the refrigerator for about 1-2 days, and already 10-15 minutes before serving, cut and combine with sliced ​​red fish. Since the ingredients selected are salty: peas, cucumbers, fish, you will not need to add additional salt to the vinaigrette.

Together with pickled vegetables you can complement the dish fresh cucumbers or sauerkraut– be guided by your taste.

Ingredients

• 2 boiled potatoes
• 1 boiled carrot
• 150 g green peas
• 2 pickled cucumbers
• 0.5 pcs. red onion
• 1 boiled beet
• 150 g lightly salted red fish
• pepper to taste

Preparation

1. Peel the boiled potato tubers and cut them into plates, and the plates into medium cubes. There is no need to finely chop the boiled vegetables so that when stirring the salad does not turn into a puree. Pour the slices into a deep salad bowl.

2. We will do the same with boiled carrots. Let's open a can of canned green peas and strain them from the marinade, pour them into a container along with the carrot slices.

3. Cut the pickled cucumbers into cubes and squeeze the brine out of the slices. Peel the red onion, rinse under running water and finely chop. Add with cucumber slices to the salad bowl. If desired, the onion can be chopped a little earlier and marinated in boiling water with apple cider vinegar to remove bitterness.

4. Cut lightly salted red fish into medium cubes: salmon, salmon, chum salmon, etc. Add to the rest of the ingredients. Let's cut the boiled beets last, after cleaning them so that they don't stain all the cuts with their juice. Stirring with the buttery red fish will coat the beets in oil and seal their juices inside. Gently mix all the cuts together in the container.

There are so many wonderful recipes for vinaigrette with fish! You can cook every day different salads and do not repeat the ingredients. Do not think that when we are talking about fish vinaigrette, this means that you can only use hake, notothenia or sea ​​bass, and only in boiled form. Not at all.

The vinaigrette with fried flounder turns out very tasty. Just don’t forget to add pickled sea cabbage to the salad, and then your dish will turn out tasty, healthy, and original.

Try making a vinaigrette with spicy salted capelin. To do this, you need to mix all the vegetable ingredients, and place deboned capelin on top of the salad and sprinkle with finely chopped onions. Some housewives use it to prepare a vinaigrette with fish. salted herring, anchovy, sprat, herring. The main thing is that the fish is not too salty, then the taste of the salad will be more delicate. If you bought strongly salted herring, don’t be upset, cut it up as usual and put it in milk for two to three hours. The vinaigrette with this herring will be very tasty!

So that the vinaigrette comes out more rich in taste, and vegetables - potatoes, beets, carrots - lose less of their useful substances, they should not be boiled, but baked. This can be done in regular oven or in the microwave. Wash the vegetables and, without peeling them, place them on a wire rack in the oven. Check readiness with a wooden skewer. Medium-sized potatoes will be ready in 30-40 minutes, the same amount of time it takes to bake carrots, but beets take longer. If you want to cook vegetables for vinaigrette in the microwave, put them in a regular plastic bag.

Vinaigrettes with fish are best seasoned with homemade, homemade sauce. Moreover, its preparation does not require any special rare ingredients. Mix vegetable oil (ideally olive) with lemon or lime juice, add a mixture of peppers, it will “fit” well into the composition soy sauce. Add vinaigrette just before serving. By the way, if you want colored vegetables—carrots and beets—to not color the rest of the salad, you need to season them separately. Chop the beets and carrots, place them in different containers and water vegetable oil. Then the vinaigrette will look more attractive.

To prepare a vinaigrette with fish, some housewives do not chop boiled vegetables, but grate them coarse grater. If in this case you do not use it to season the dish homemade sauce based on oil and lemon juice, and ordinary mayonnaise, the vinaigrette imperceptibly begins to transform into its other form - herring under a fur coat.