Meat salad or Olivier salad, a popular and favorite dish for any festive table. Each housewife makes it differently, and there are a huge number of options for this salad. For many years, I practically forgot about this salad, having switched to a completely new diet and composition of dishes, due to a significant change in climate, and as a result of my passion for new culinary ideas of one or another national cuisine, many of which are unusually widely represented in Australia. Until now, our daily menu includes our favorite dishes and cooking techniques from Italian, Chinese, Spanish, French cuisine. It is impossible to list the cuisines of all European peoples and peoples of Asia, dishes, products and spices from which have forever entered our life.
The meat salad, which I have always made for all holidays and birthdays, has returned to our lives in a completely unexpected way. In Riga, I used doctor's sausage, boiled chicken or beef as a meat component in a salad. Smoked trout, for reasons unknown to me, turned out to be the first protein food of animal origin that I could tolerate and introduce into my diet after 7 years of recovering completely disturbed digestive functions of my gastrointestinal tract. After being diagnosed with celiac disease, for the first seven years, I could not tolerate any animal proteins other than eggs. Delicate, tasty and easily digestible hot smoked trout became the protein product that I began to tolerate without negative consequences, and was able to introduce into my regular diet. The option of meat salad with fish instead of meat immediately came to mind. Along with replacing meat with fish, I somewhat modified the composition of the rest of the ingredients, abandoning the use of boiled potatoes, and replacing half of the mayonnaise with Dijon (a mixture of mayonnaise with Dijon mustard).
The use of Dijonnaise gives a spicy pungency to the salad, which, with delicate fish and not spicy mayonnaise, had a somewhat rustic taste. In addition, the original Dijonnaise does not contain gluten in its composition, and sometimes, in the absence of gluten-free mayonnaise, I mixed it with sour cream (not the best option for my taste, but quite acceptable).
I make the second version of this salad with canned crabs (which, it should be noted, contain very fine pieces without much taste), or with fresh crabs, which can be ordered in season, already cooked, in fish stores. In the salad with fresh crabs, I use pickled cucumbers along with fresh cucumbers, or just fresh cucumbers. In the latter case, the salad must be well salted, while the smoked trout salad using pickled cucumbers does not require salt.
Ingredients:
approximate composition and quantity
- 1 medium-sized hot smoked trout (pitted) or 300g crab meat
- 3-4 carrots, peeled, boiled
- 4-5 medium-sized pickled cucumbers (or a mixture with fresh cucumbers)
- 4 hard-boiled eggs
- a jar of young canned peas
- 1 medium onion (I like to use a mixture of white and red onions)
- 2 large tablespoons gluten-free mayonnaise
- 2 large tablespoons Gluten Free Dijonnaise
- salt and black pepper to taste, if necessary
Preparation:
- boil carrots and eggs
- finely chop cucumbers, carrots, eggs
- chop very thinly and chop the onion
- clean the flesh of the fish from bones, divide the flesh into pieces of the desired size (not very small)
- add green peas
- add mayonnaise and dijonnaise (or any other dressing)
- mix
Sometimes I use 1-2 tablespoons of liquid from a jar of green peas if the mayonnaise is very thick. I add this liquid to mayonnaise and whisk everything well until smooth, and use this mixture for salad dressing.
Smoked trout salad with this composition of ingredients, without potatoes and with a low-fat dressing, is suitable not only for a festive table, but also for regular, albeit not particularly frequent, use. This is a hearty, tasty, protein-rich dish. In a closed container, lettuce stays well for several days in the refrigerator. When using fresh cucumbers, the salad releases liquid during storage, which must be taken into account when calculating the amount of mayonnaise for dressing. Of course, you can use ordinary canned peas, but young, smaller and more delicate in taste, it seems to me more suitable in combination with smoked trout.
I love this salad the most in the family, and lately I always make it for Christmas dinner. I think that the emotional factor also plays a special role for me, my special attitude to this product, which was the first to break through the microscopic set of products that I could use in my diet, and opened up the opportunity for me to gradually introduce new food products into my diet. ...
Trout is one of the most delicate and delicious varieties of red fish. To prepare a variety of dishes from it, no special skills and skill are required. Most importantly, it is simply to emphasize the exquisite taste and texture of the fish. Trout salads are not only very tasty, but also healthy. It is not for nothing that nutritionists recommend consuming trout regularly - it contains a large amount of Omega-3 fatty acids.
Smoked trout salad
Ingredients:
- smoked trout fillet - 250 g;
- tomato - 3 pcs.;
- potatoes - 2 pcs.;
- onion - 1 pc .;
- lemon juice - 2 tbsp. spoons;
- vegetable oil - 0.5 tbsp.;
- salt, pepper - to taste.
Preparation
To prepare the fish salad, take the trout fillet, cut it into small pieces and put it in a salad bowl. Wash the potatoes well and boil them in their skins. Then cut into cubes and place with the fish. Peel the onion and cut into half rings, and the tomatoes into small slices. We put everything to the fish and mix well. Now all that remains is to prepare the dressing for our salad. To do this, mix vegetable oil with lemon juice. Pour the dressing over the smoked trout salad, stir and serve. Smoked trout salad is ready.
Boiled Trout Salad
Ingredients:
- trout fillet - 400 g;
- apple - 2 pcs.;
- lemon juice;
- cheese - 200 g;
- onion - 1 pc .;
- cucumber - 1 pc.;
- sour cream - 1 tbsp.;
- salt pepper,
- parsley to taste.
Preparation
Boil the trout fillet in slightly salted water, cut into pieces and transfer to a salad bowl. Peel the onion and cut it into half rings. Wash the apples and cucumber and cut into strips. Put everything on top of the fish, salt and pepper to taste. Rub the cheese on a coarse grater and add it to the salad. Then we make a dressing from sour cream and lemon juice. Pour boiled trout salad over her and mix everything well. Garnish with parsley before serving.
Hot smoked trout salad
Ingredients:
- hot smoked trout - 400 g;
- cucumber - 2 pcs.;
- apple - 1 pc.;
- tomato - 1 pc.;
- egg - 1 pc.;
- vegetable oil - 3 tbsp. spoons;
- vinegar 3% - 1 tbsp. a spoon;
- salad greens, onions, parsley - for decoration;
- salt, ground pepper - to taste.
Preparation
Gently peel the trout and cut into fillets. Cut the pulp into small pieces. Peel and seed the cucumbers and apples and cut into cubes. Finely chop the green onion and mix everything in a salad bowl. Season with salt and ground pepper to taste and stir. Add a little vinegar, vegetable oil and parsley. Put lettuce leaves at the bottom of a beautiful dish and shift all the ingredients of the salad on top of them. Decorate the top with slices of hard-boiled eggs, tomato cubes and green onions.
Canned Trout Salad
Ingredients:
- canned trout - 200 g;
- potatoes - 3 pcs.;
- pickled cucumber - 2 pcs.;
- pickled beets - 1 pc.;
- onions - 2 pcs.;
- apple - 2 pcs.;
- boiled beef - 100 g;
- egg - 1 pc.;
- cream - 0.5 tbsp.;
- dill, parsley;
- salt, pepper - to taste.
Preparation
Gently put the canned trout into a colander so that excess liquid is drained from it, and then cut into pieces. Boil the potatoes in their skins and cut into cubes. Peel and cut the beets, cucumbers, onions and apples into small pieces. Boil the beef in advance, cool and chop. Put all vegetables, pieces of canned trout and boiled beef in a salad bowl and season with salt and pepper to taste. Mix everything thoroughly, add a little beetroot brine.
Whisk the cream well and season the finished salad. Decorate the top with finely chopped hard-boiled egg and herbs. Serving on the table!
We bring to your attention recipes for salads with smoked trout. The selection contains recipes of different complexity that are suitable for every day and for a festive table.
Option 1
Ingredients:
- hot smoked trout (fillet) - 150 g;
- lemon - 1 pc.;
- apple - 1 pc.;
- butter - 0.5 tbsp. l .;
- head salad - 1 pc.
For the lingonberry sauce:
- lingonberry - 1 glass;
- nut butter - 1 tbsp. l .;
- vinegar;
- ground black pepper, salt - to the taste.
Food preparation
The trout is cut into pieces. The apples are washed, cored, and sliced. Apples are poured with squeezed lemon juice. Heat a frying pan with butter, put apples, heat for 5 minutes. The salad is washed, dried and disassembled into leaves.
Cooking procedure
For the sauce, grind lingonberries with the addition of salt, pepper, vinegar. Pour nut butter into the mass and beat until smooth. Cover the serving dish with green leaves, put apples and fish pieces on them, pour over the sauce.
Hot smoked trout is possible.
Option 2
An exquisite dish for a festive table.
Ingredients:
- arugula or ready-made salad mixture - 120 g;
- young potatoes - 200 g;
- beets - 150 g;
- smoked trout fillet - 200 g;
- radish - 8 pcs.;
- olive oil - the taste;
- balsamic sauce.
Food preparation
Potatoes, beets are boiled, cooled, peeled, cut into medium-sized slices. The fish fillet is cut into pieces. Arugula is divided into parts by hand.
Cooking procedure
All products are combined according to the recipe, laid out on a serving dish, poured with olive oil, and decorated with balsamic sauce.
Option 3
Ingredients:
- hot smoked trout - 300 g;
- young potatoes - 700 g;
- shallots - 1 pc.;
- salad mixture - 1 pack;
- celery - 1 pc.;
- capers - 1 tbsp l.
for the sauce:
- Dijon mustard - 1 tbsp. l .;
- red wine vinegar - 2 tbsp. l .;
- olive oil - 60 g;
- dill - tastes;
Food preparation
Fillets are cut coarsely or simply cut into pieces. Boil the potatoes, drain the water, cover with a towel to keep warm. Dill, celery are washed, dried, and finely chopped. The shallots are cleaned, washed, cut into strips.
Cooking procedure
For the sauce, first combine mustard with wine vinegar and dill, then gradually add oil with stirring.
Potatoes are mixed with capers, celery, shallots and salad mixture in a salad bowl. Pieces of fish are laid on the surface, poured over with sauce. Consumed warm.
For salads, you can use another. Follow the link and find even more salads for yourself.
With cold smoked trout
Option 1
Delicious salad with rice and fish.
Ingredients:
- cold smoked trout - 400 g;
- canned green peas - 100 g;
- canned corn - 100 g;
- fresh cucumber - 50 g;
- white and brown rice - 120 g;
- asparagus - 50 g;
- dill - it tastes.
For the sauce:
- lemon juice - 2 tbsp. l .;
- olive oil - 2 tbsp. l .;
- Dijon mustard - 0.5 tsp;
- honey - 0.5 tsp.
Food preparation
Rice is boiled, cooled. The cucumber is washed and cut into slices. Fish fillets are cut into large pieces. Asparagus is boiled, cut like a fish.
Cooking procedure
For the sauce, beat olive oil with lemon juice, Dijon mustard, honey.
Combine rice with corn, peas, cucumber, asparagus. Spread out on a serving dish. Trout is placed on top of the salad, decorated with dill, poured over with sauce and served on the table.
Option 2
Delicious and aromatic salad.
Ingredients:
- cold smoked trout - 350 g;
- young potatoes - 1 kg;
- mint - 1 tbsp. leaves;
- dill - 50 g.
For refueling:
- sour cream - 100 g;
- balsamic vinegar - 1 tbsp. l .;
- garlic - 1 slice;
- salt, pepper - taste.
Food preparation
Boil potatoes in their skins, cool, peel, cut into slices. The fish is cut into pieces. Dill, mint are chopped.
Cooking procedure
For dressing, combine sour cream with vinegar, garlic, salt, pepper.
Stir slightly, spread the trout with potatoes, dill and mint in a salad bowl. Pour dressing over the dish, serve it on the table.
Option 3
A very simple and affordable salad in 5 minutes.
Ingredients:
- cold smoked trout - 200 g;
- fresh cucumber - 1 pc .;
- young potatoes - 300 g;
- zucchini - 100 g;
- radish - 4 pcs.
For the sauce:
- yogurt - 200 g;
- lemon juice - 1 tbsp l .;
- sesame tahini - 1 tbsp. l .;
- olive oil - 2 tbsp. l .;
- dill - it tastes.
Food preparation
Fish fillets are cut into large pieces. The potatoes are boiled in the skins, cooled, peeled, cut into slices.
Cooking procedure
For the sauce, carefully beat unsweetened yogurt, lemon juice, tahini, olive oil, dill.
Cucumbers, potatoes, zucchini are fried on the grill (you can use an electric grill). Spread them beautifully on a serving dish, spill well with sauce. Spread out the fish. Decorate with radish slices.
As you've seen, trout goes well with many of the foods available. Making salads from it is a pleasure. Take our recipes as a basis and create your own signature smoked fish salads.
