Salad with trout: cooking recipes

Trout has always been a delicacy and was most often present on our table only as one of the components of the festive menu. Usually it made sandwiches or served in the form of slicing. However, today the hostess has ceased to be so sensitive to this fish and cooks from it a variety of - not only festive, but also casual dishes. Thus, a salad of trout in its various variations is no longer a component of a solemn dinner, but rather a familiar dish, which our ladies treat their households with pleasure.

So we decided to share with you several recipes for cooking this dish, and therefore offer several options. As a rule, a salad with slightly salted trout is prepared, but canned can also be used. In addition, today it becomes very popular and trout under a fur coat, replacing a somewhat boring traditional herring. But first things first. So, we begin.

Salad with trout exotic

This dish is still rather a holiday. However, if someone likes to have something unusual on his table every day, then such salad with trout will completely come down for everyday food. Fortunately, although it is called exotic, it is not necessary to go far beyond its components. Therefore, go to the nearest grocery store to stock up the following ingredients:

• Trout (500 g);
• Capers (30 g);
• Tomatoes (4 or 5 pcs.);
• avocado;
• One onion;
• Two lemons;
• Greens.

We also need four tablespoons of olive oil, salt and - if you like hot pepper.

Preparation

Trout (naturally, fillets) cut into cubes, we send them to a salad bowl. Tomatoes we need without the skin, so they scald and get rid of this unnecessary ingredient, after which the tomatoes are also cut into cubes and add to the fish. Then we pour everything with olive oil, pepper, salt and send the future salad in the refrigerator for about thirty minutes. When our ingredients are mashed, add to them sliced the same cubes of avocado, as well as onions (it is cut into half rings). There we send capers, mixing nothing, which is important! Sprinkle with herbs. If there is a desire - you can add to the dish and crackers, which will not only make its appearance even more attractive, but also give it a unique taste.

By and large, making a salad with trout, you can experiment spontaneously. This fish is almost universal in terms of combining with other products. And so that this statement is not unfounded, we will tell you how to make unusual one very familiar salad.

Trout under the fur coat

That's right, do not be surprised. And, believe me, having cooked it once, it is quite possible that you decide to permanently abandon herring as the main ingredient, replacing it with red fish. Experimenting? Then stock up:

• Trout slightly salted (300 g will be enough);
• Eggs (4 pcs.);
• Beets (2 pcs.);
• Carrots (1 piece);
• Potatoes (3 pieces);
• Onions (1 pc.);
• Mayonnaise (1 packet);
• Cheese (100 g).

How to cook

As you can see, for our salad the ingredients are the same as for the traditional "fur coat". But, as you know, any small thing (which, by the way, trout can not be called) can change the taste of the dish. So in our case. However, try - make sure. So, vegetables and eggs are boiled, cleaned. Carrots, potatoes and beets rubbed on a grater, eggs finely crumbled with a knife. Onions and trout are cut into small cubes. That our dish turned out beautiful, it is desirable to take a removable form. In it and lay the layers of all the ingredients, promazyvaya each of them mayonnaise. Consistency: beets, then potatoes, followed by carrots, onions, eggs, trout. We do not lubricate the fish with mayonnaise, but sprinkle with grated cheese. All. As in the case of herring, salad should be given time to impregnate. In what, ask, in fact, the difference? The fact that the delicate taste of trout will make the usual dish very peculiar to the taste, and its beautiful color will give it an unusual and festive look.

And finally try to make a salad of canned trout. It is done very quickly, which is sure to please our busy housewives.

Salad in a hurry

For its preparation we take:

• Trout canned (1 pot);
• Two salted cucumber;
• One pickled beetroot ;
• Two onions;
• two apples;
• Three potatoes;
• 100 g of meat of boiled meat (better beef or chicken);
• egg;
• Yogurt for refueling.

Open the jar with canned fish, drain the juice. Potatoes, pre-cooked in a uniform, cleaned, cut into cubes. We do the same with apples and beets. Meat, egg, cucumber and onions finely chopped. Then all the ingredients are mixed in a salad bowl, pepper and salt, and season with yoghurt. If desired, you can replace it with mayonnaise, if you prefer it.

Conclusion

Salad with trout, as already mentioned, can be cooked in various variations. The main thing is not to be afraid to fantasize, experiment and replace the ingredients.