Salads that include smoked red fish are ideal for a festive celebration, a romantic dinner by candlelight, or to simply treat yourself to something delicious. Such dishes turn out to be light, tender, delicious, and at the same time very nutritious. Smoked fish goes well with various sauces, herbs, vegetables and cheese. We offer you several delicious recipes which are definitely worth a try.
It will be a worthy decoration for a festive feast. A very spicy and unusual dish.
Ingredients needed:
Preparation:
First, prepare the crackers. A baguette or a regular loaf is suitable, which needs to be cut into beautiful cubes and dried in the oven for 20 minutes (temperature 180⁰).
Hard boil the eggs and cover with cold water. When cool, peel.
Tear the Iceberg leaves randomly into small pieces. Place thinly sliced cucumbers on top.
Add chopped salmon, then eggs. Chicken - cut into slices, quail - in half. Sprinkle with capers.
Then pour the sauce over the ingredients: mix fresh juice, yogurt and seasoning. Garnish with homemade crackers and red caviar grains.
Serve the salad with smoked salmon possible instantly. Your guests will be delighted.
Light, gentle, delicious dish from fresh vegetables, smoked salmon and cheese. Will decorate any holiday or serve as a chic dinner. It's very easy to prepare.
Ingredients:
Preparation:
Wash the cucumbers, cut them lengthwise first, and then chop them into slices.
Separate the smoked salmon (if necessary) from the bones and remove the skin. Cut into arbitrary pieces.
Grind the cheese into small cubes.
Wash the tomatoes, dry them, cut them into beautiful slices. 
Combine the ingredients, add oil, salt, sprinkle with finely chopped herbs on top.
Serve the salad with smoked salmon immediately. It cooks very quickly, it only takes about 15 minutes and the gorgeous dish is ready.
Original fish dish, which will serve as an alternative to the usual Olivier. There is no shame in greeting guests with such food.
Ingredients:
Preparation:
Boil potatoes and eggs, cool, peel. Cut them into small, approximately equal cubes.
Cut the tomato and pickled cucumber in the same way.
Remove the smoked fish from bones and skin, cut it with a knife or simply tear it into small portions.
Cut the olives into slices. Chop the green onion. 
Connect all components together. Season the dish with mayonnaise, spices and wine vinegar.
You can decorate the top with onion greens. You can serve the fish delicacy immediately, but it is better to let it sit for 20 minutes.
Luxurious puff salad, ideal for a celebration. The dish is not only exquisite and tasty, but also very elegant.
Ingredients:
Preparation:
Pre-dry the nuts in the oven or frying pan, chop, but not very finely, with a blender.
Mix curd cheese and horseradish and visually divide into 3 parts.
Hard boil the eggs, cool, peel. Separately, grate the whites on a (medium) grater, mix them with 1 part of curd cheese and horseradish.
Mash the smoked fish with a fork.
Grind the yolks into crumbs.
Grate Parmesan on a medium grater and mix with 2 parts of cheese and horseradish.
Then all the components are laid out in glass bowls or glasses in the following order: proteins, trout, Parmesan, nuts, remaining curd cheese with horseradish, mashed yolk. Let the salad stand in the refrigerator for about an hour. Serve garnished with green basil or cilantro leaves. 
Very elegant and holiday salad. Any smoked red fish of your choice is suitable for its preparation.
Ingredients:
For the sauce: 50 ml olive oil, 50 ml orange juice, half a teaspoon of pepper mixture, a pinch of salt.
Preparation:
Make the sauce. Mix juice, oil, spices.
Place pre-cooked round rice in the first layer on the dish and pour over ½ of the dressing.
Place smoked fish, cut into arbitrary pieces, on top.
We bring to your attention recipes for salads with smoked trout. The selection includes recipes of varying complexity that are suitable for every day and for festive table.
Ingredients:
For the lingonberry sauce:
Preparation of products
Trout is cut into pieces. The apples are washed, cored, and cut into slices. Sprinkle apples with squeezed lemon juice. Heat a frying pan with butter, add apples, heat for 5 minutes. The salad is washed, dried and separated into leaves.
Cooking procedure
For the sauce, lingonberries are ground with the addition of salt, pepper, and vinegar. Pour the nut butter into the mixture and beat until smooth. The serving dish is covered with green leaves, apples and pieces of fish are placed on them, and sauce is poured over them.
Hot smoked trout is possible.
An exquisite dish for a festive table.
Ingredients:
Preparation of products
Potatoes and beets are boiled, cooled, peeled, and cut into medium-sized slices. The fish fillet is cut into pieces. Arugula is divided into parts by hand.
Cooking procedure
Combine all the products according to the recipe, place on a serving dish, pour over olive oil, and decorate with balsamic sauce.
Ingredients:
for the sauce:
Preparation of products
The fillets are cut coarsely or simply divided into pieces. Boil the potatoes, drain the water, cover with a towel to keep warm. Dill and celery are washed, dried, and finely chopped. The shallots are cleaned, washed and cut into strips.
Cooking procedure
To make the sauce, first combine mustard with wine vinegar and dill, then gradually add oil while stirring.
Potatoes mixed with capers, celery, shallots and salad mixture are placed in a salad bowl. Place pieces of fish on the surface and pour sauce over them. Consume warm.
You can use another one for salads. Follow the link and find even more salads for yourself.
Delicious salad with rice and fish.
Ingredients:
For the sauce:
Preparation of products
The rice is boiled and cooled. The cucumber is washed and cut into slices. Fish fillets are cut into large pieces. Asparagus is boiled and cut like fish.
Cooking procedure
For the sauce, beat olive oil with lemon juice, Dijon mustard, and honey.
Combine rice with corn, peas, cucumber, and asparagus. Place on a serving plate. Trout is placed on top of the salad, garnished with dill, poured over the sauce and served.
Delicious and aromatic salad.
Ingredients:
For refueling:
Preparation of products
Potatoes are boiled in their skins, cooled, peeled, and cut into slices. The fish is cut into pieces. Dill and mint are chopped.
Cooking procedure
For dressing, combine sour cream with vinegar, garlic, salt, and pepper.
After stirring slightly, place the trout with potatoes, dill and mint in a salad bowl. Pour the dressing over the dish and serve.
Very simple and affordable salad in 5 minutes.
Ingredients:
For the sauce:
Preparation of products
Fish fillets are cut into large pieces. Potatoes are boiled in their skins, cooled, peeled, and cut into slices.
Cooking procedure
For the sauce, thoroughly whisk unsweetened yogurt, lemon juice, tahini, olive oil, and dill.
Cucumbers, potatoes, zucchini are fried on the grill (you can use an electric grill). Place them beautifully on a serving dish and pour the sauce well over them. They lay out the fish. Decorate with radish slices.
As you have already seen, trout goes well with many available products. Making salads from it is a pleasure. Take our recipes as a basis and come up with your own signature salads with smoked fish.
Meat salad or Olivier salad, popular and favorite dish for any holiday table. Each housewife makes it in her own way, and there are a huge number of variations of 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 this or that national cuisine, many of which have an unusually strong presence in Australia. Until now, our daily menu includes our favorite dishes and cooking techniques from Italian, Chinese, Spanish, and French cuisine. It is impossible to list the cuisines of all European and Asian peoples, the dishes, products and spices from which have entered our lives forever.
Meat salad, which I always made for all holidays and birthdays, returned to our lives in a completely unexpected way. In Riga I used doctor's sausage, boiled chicken or beef as a meat component of the 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 restoring the completely impaired digestive functions of my gastrointestinal tract. After being diagnosed with celiac disease, for the first seven years, I could not tolerate any animal protein except eggs. Tender, 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 a meat salad with fish instead of meat immediately came to mind. Along with replacing meat with fish, I slightly modified the composition of the remaining ingredients, refusing to use boiled potatoes, and replacing half the portion of mayonnaise with Dijonnaise (a mixture of mayonnaise with Dijon mustard).
The use of Dijonnaise adds a spicy kick to the salad, which, with tender fish and mild 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 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 special taste), or with fresh crabs, which in season can be ordered, already cooked, in fish stores. In fresh crab salad, I use pickled cucumbers along with fresh cucumbers, or just fresh cucumbers. In the latter case, the salad must be well salted, while a salad with smoked trout using pickled cucumbers does not require salt.
Ingredients:
approximate composition and quantity
Preparation:
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 the mayonnaise and mix everything thoroughly with a whisk until smooth, and use this mixture to dress the salad.
Smoked trout salad with this composition of ingredients, without potatoes and with a low-fat dressing, is suitable not only for a holiday table, but also for regular, although not particularly frequent, consumption. This is a nourishing, tasty, protein-rich dish. In a closed container, the salad keeps well for several days in the refrigerator. When using fresh cucumbers, during storage, the salad releases liquid, which must be taken into account when calculating the amount of mayonnaise for dressing. You can of course use regular 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 more than anyone else in my family and I always make it for Christmas dinner lately. I think that the emotional factor also plays a special role for me, my special relationship with this product, which was the first to make a hole in 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 tender and delicious varieties of red fish. To prepare a variety of dishes from it, no special skills or craftsmanship are required. The most important thing is to simply emphasize exquisite taste and the texture of the fish. Trout salads are not only very tasty, but also healthy. It’s not for nothing that nutritionists recommend eating trout regularly – it contains a large amount of Omega-3 fatty acids.
Ingredients:
Preparation
For cooking fish salad Take the trout fillet, cut it into small pieces and put it in a salad bowl. Wash the potatoes thoroughly and boil them in their skins. Then cut into cubes and add to the fish. Peel the onion and cut it into half rings, and the tomatoes into small slices. Add 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 salad with smoked trout, mix and serve. Smoked trout salad is ready.
Ingredients:
Preparation
Boil the trout fillet in lightly salted water, cut into pieces and place in a salad bowl. Peel the onion and cut it into half rings. Wash the apples and cucumber and cut into strips. Place everything on top of the fish, salt and pepper to taste. Grate the cheese on a coarse grater and add to the salad. Then we make a dressing from sour cream and lemon juice. Pour the boiled trout salad over it and mix everything well. Before serving, you can garnish the dish with parsley.
Ingredients:
Preparation
Carefully clean the trout and fillet it. Cut the pulp into small pieces. Peel and seed cucumbers and apples and cut into cubes. Green onions finely chop 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. Place lettuce leaves on the bottom of a beautiful dish and place all the salad ingredients on them in a heap. Top the dish with slices of hard-boiled egg, tomato cubes and green onions.
Ingredients:
Preparation
Carefully place the canned trout in a colander to drain excess liquid, and then cut it into pieces. Boil potatoes in their skins and cut into cubes. Peel beets, cucumbers, onions and apples and cut into small pieces. Boil the beef in advance, cool and chop. Place all the 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.
Whip the cream thoroughly and season the finished salad. Top with finely chopped hard-boiled egg and herbs. Let's serve!
