New Year's puff fish salad

Fish 512 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
New Year's puff fish salad
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium
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In the salad recipe, as many as four species of noble fish are used. You are unlikely to prepare such a fish salad every day. But on the festive table, he can become king.

Ingredients

Directions

  1. For pickling, cut the onion into small cubes. Heat 1 liter of water with sugar and salt to a boil to dissolve. Add vinegar and narsharab, pour onion and leave for 12 hours.
  2. Peel the cucumbers and cut into 5–7 mm cubes. Cut fresh salmon into 1.5 cm cubes, mix with cucumbers in a colander, sprinkle with 1.5 tbsp. l. salt, stir, leave for 15 minutes, then rinse with drinking cold water and dry. Pepper, drizzle with 0.5 tsp. lemon juice.
  3. Cut the oily fish into the same cubes, sprinkle with 1 tsp. lemon juice. Sprinkle with chopped chives and stir.
  4. Cut cold smoked salmon and peeled apples into 1 cm cubes and stir.
  5. Disassemble the smoked pink salmon into small fillet pieces, removing the skin and bones. Peel and chop the eggs, mix with pink salmon and mayonnaise to taste, season with pepper.
  6. Place all prepared mixtures in layers in a transparent bowl. Lightly grease the top layer with mayonnaise and lay out the pike caviar. Let it brew in a cool place and serve with rustic rye bread.

New Year's puff fish salad



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium

In the salad recipe, as many as four species of noble fish are used. You are unlikely to prepare such a fish salad every day. But on the festive table, he can become king.

Ingredients

Directions

  1. For pickling, cut the onion into small cubes. Heat 1 liter of water with sugar and salt to a boil to dissolve. Add vinegar and narsharab, pour onion and leave for 12 hours.
  2. Peel the cucumbers and cut into 5–7 mm cubes. Cut fresh salmon into 1.5 cm cubes, mix with cucumbers in a colander, sprinkle with 1.5 tbsp. l. salt, stir, leave for 15 minutes, then rinse with drinking cold water and dry. Pepper, drizzle with 0.5 tsp. lemon juice.
  3. Cut the oily fish into the same cubes, sprinkle with 1 tsp. lemon juice. Sprinkle with chopped chives and stir.
  4. Cut cold smoked salmon and peeled apples into 1 cm cubes and stir.
  5. Disassemble the smoked pink salmon into small fillet pieces, removing the skin and bones. Peel and chop the eggs, mix with pink salmon and mayonnaise to taste, season with pepper.
  6. Place all prepared mixtures in layers in a transparent bowl. Lightly grease the top layer with mayonnaise and lay out the pike caviar. Let it brew in a cool place and serve with rustic rye bread.

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