Hot smoked cod salad with vegetables
400 g hot smoked cod (sea bass), 2 fresh cucumbers, 1 apple, 1 tomato, 1 egg (hard-boiled), 3 tbsp. spoons of vegetable oil; green salad, green onions, parsley, table vinegar, ground black pepper, salt - to taste.
Cut cucumbers, peeled and seeded apples into small cubes, chop green onions, cut fish into small pieces. Mix all ingredients, salt, pepper, season with vinegar, vegetable oil, finely chopped parsley and leave in the cold for half an hour.
Then place green lettuce leaves on the bottom of the salad bowl, and place them in a heap fish salad. Garnish the salad with hard-boiled egg slices, tomato slices and lettuce leaves.
From the book Salting, drying, drying and smoking fish author Onishchenko VladimirSalad with hot smoked fish with mayonnaise 400 g cod, sea bass or mackerel (without skin and bones), 4–6 potato tubers, 4 pickles, 80 g canned green peas, 3–4 carrots, 40 g green salad, 0. 5 cups mayonnaise, greens. Boiled and cooled
From the book The Most delicious dishes from fish author Kostina DariaSalad with hot smoked fish and vegetables 400 g fish, 3 potatoes, half a head of cauliflower, 100 g green beans, 2 eggs, 2 fresh cucumbers, 2 small tomatoes, 1 cup mayonnaise, salt. Boil the potatoes, cauliflower, green beans, hard-boiled eggs (each product
From the book Dishes from Canned and Frozen Foods author collection of recipesHot smoked sardine salad 3-4 sardines or 1-2 horse mackerel, 1 potato tuber, 1 carrot, 1 beet, 1 bunch of green onions, 5-6 lettuce leaves, 1 cup mayonnaise, salt. Pre-boiled and cooled potatoes, carrots, Peel and chop the beets
From the book Salads from meat, fish, poultry. For villages and capital author Zvonareva Agafya TikhonovnaHot smoked cod salad 400 g fish, 2 apples, 3-4 lettuce leaves, 1 bunch of green onions, 1 egg, 1 tomato, 3 tbsp. spoons of vegetable oil, parsley, vinegar, salt, pepper to taste. Cut fresh cucumbers, peeled apples into small cubes. Cleared of skin and bones
From the book Fish dishes. Recipes for every taste author Zvonareva Agafya TikhonovnaHot smoked fish salad with bacon 700 g hot smoked fish, 50 g vegetable oil, 100 g pickled cucumbers, 100 g onions, 50 g smoked bacon. Cut the fish, remove the bones, cut the fillet into pieces. Mix finely chopped cucumbers, onions and bacon with fish,
From the book Salads. Tradition and fashion author Author unknownHot smoked sea bass salad 400 g sea bass, 1 apple, 2 fresh cucumbers, 1 fresh tomato, 7 stalks of green onions, 50 g of green salad, 3 tbsp. tablespoons vegetable oil, 1 egg, parsley, salt, ground pepper, vinegar to taste. Cucumbers, peeled apples
From the book Jellied and other fish dishes author Cooking Author unknown -Hot smoked cod or sea bass salad 400 g fish, 1 apple, 2 fresh cucumbers, 1 fresh tomato, 6-7 stalks of green onions, 50 g green salad, 3 tbsp. tablespoons vegetable oil, 1 egg, parsley, salt, ground pepper, vinegar to taste. Peeled cucumbers and apples
From the book Smokehouse. 1000 miracle recipes author Kashin Sergey PavlovichHot smoked fish salad with vegetables and beans 400 g smoked fish(cod, sea bass or mackerel), 3 potatoes, 1/2 head of cauliflower, 100 g green beans, 2 eggs, 2 cucumbers, 2 small tomatoes, 1 glass of mayonnaise, green lettuce, salt. Boil
From the book Festive Table author Iovleva Tatyana VasilievnaHot smoked cod salad 400 g hot smoked cod, 250 g potatoes, 70 g canned green peas, 200 g pickles, 70 g carrots, 50 g green salad, 100 g mayonnaise, herbs, salt. Boil potatoes in their skins, peel and chop
From the author's book From the author's bookHot smoked mackerel salad Boil and cool potatoes, carrots, beets, peel them and cut into cubes, add chopped green onions, salt, pour mayonnaise and mix. Remove skinless and boneless fillets from the fish. Place green leaves on a plate
From the author's bookSalad with hot smoked sardines 1.5 h2 servings 3–4 sardines, 100 g mayonnaise, 2 pcs. potatoes, 1 pc. carrots and beets, 50 g of green onions, several leaves of green lettuce.1. Carefully remove the skin from the fish and remove the bones. Pre-boiled and cooled potatoes,
From the author's bookSalad with hot smoked sardines 3-4 sardines, 100 g mayonnaise, 2 potatoes, 1 carrot and 1 beet, 50 g green onions, several green lettuce leaves. Carefully remove the skin from the fish and remove the bones. Boiled and cooled potatoes, carrots and beets
From the author's bookSalad with hot smoked sturgeon Ingredients: 300 g hot smoked sturgeon, 200 g apples, 200 g pineapple, 50 g each of mayonnaise and ketchup, 1 teaspoon each of grated horseradish and lemon juice, parsley to taste. Method of preparation Cut the sturgeon into slices. Apples and
From the author's bookSalad with hot smoked sardines Ingredients 2 hot smoked sardines, 200 g of green salad, 3 cucumbers, 50 g of green onions, 4 tablespoons of mayonnaise, parsley to taste, salt. Method of preparation Chop vegetables and mix with mayonnaise. Clean the sardines
From the author's bookHot smoked fish salad 500 g fish, 150 g potatoes, 100 g cauliflower, 100 g green beans, 2 hard-boiled eggs, 150 g fresh cucumbers, 2 small tomatoes, 120 g mayonnaise, 3 tbsp. l. chopped dill and parsley, salt to taste. Boil potatoes separately,
Asians are considered the longest-livers of our planet. The main dish of their diet is fish. It has been proven that sea and ocean fish have a lot of vitamins and minerals. Therefore, every Japanese, Chinese, Korean, using it daily, feels excellent. Conducting research, scientists have found that people who eat fish risk their health and beauty much less, since it is easier to digest and digest than animal meat.
Why can't we make it a good habit to eat fish? Maybe not every day, but at least several times a week. There are a large number different recipes with fish, we will look at some of them below.
Fish, namely cod, is the best source of protein and amino acids, which are very well absorbed by our body, helping it fight cancer and illness. Cod also contains fatty acids that protect against stroke and reduce the incidence of cardiovascular diseases.
And cod caviar contains “pure water” calcium, zinc and potassium. It is not inferior to red and black caviar. At the same time, its price is much lower. In addition to salad, you can prepare a variety of dishes with cod roe different dishes, snacks and sandwiches. Its taste is so delicate that it will be the most pleasant addition to your diet!
Cod is prepared in different ways. It is boiled, canned and smoked. Hot smoking occupies a special place. Spicy taste This kind of fish is remembered forever. The most important thing is that hot smoking preserves the vitamin reserve of fish, which is why athletes include cod in their diet every day.
When smoking cod, the following steps must be followed:
It is not recommended to store hot smoked cod for a long time, as it contains a large amount of water.
There are a large number of salads with boiled or smoked cod. In each recipe, some new ingredient is added and the composition changes. Only the main ingredient - cod - remains indispensable.
Boiled cod salad has a dietary nature, since the fish retains its beneficial qualities best when cooked. The advantage of boiled cod is that it cooks very quickly. But still, nothing can compare with smoked fish.
Hot smoked cod salad is an ideal appetizer option. Let's look at one of the best refreshing recipes for this salad.
To prepare it you need the following products:
You need to take the freshest cod, straight from the smokehouse. Separate meat from bones and skin. Peel apples from seeds and peel. Cut cucumbers, tomatoes, cod, apples into pieces, preferably medium ones. Eggs, pre-boiled, peel and cut.
Mix these components. Season it all with spices, oil, vinegar. Chop green onions and parsley. Cut sweet red pepper into rings.
We choose a large plate at home and carefully place the salad in the middle. Sprinkle with herbs on top. Decorate around with pepper. Place in the refrigerator for half an hour - our cod salad is ready!
There is also a recipe that is aimed more at mayonnaise lovers.
A hearty smoked cod salad consists of:
First of all, boil the jacket potatoes and eggs, cool and peel.
Cut pickled cucumbers, potatoes, eggs, red onions into small cubes. Chop the dill to the top. Remove the bones from the cod. Tear into medium pieces, do not cut. Add to the rest of the ingredients. Season the cod salad with mayonnaise and mix. Transfer to a salad bowl. Decorate with parsley. Looks delicious, doesn't it?!
No matter how you prepare this or that hot smoked cod salad, it will be your culinary masterpiece. I wish you the most pleasant and delicious appetite!
Salads from meat, fish, poultry. For the village and capital Zvonareva Agafya Tikhonovna
Smoked cod salad
Method I. Peel the fish from skin and bones and cut into cubes along with other products, chop the onion. Mix everything, pepper, salt and season with vegetable oil and vinegar. Sprinkle with herbs and garnish with green salad leaves.
II method. Divide the cod fillet into small pieces. Cut the potatoes and peeled cucumbers into cubes, eggs into slices, chop the onion. Add salt, sugar, onion and pepper to mayonnaise. Mix chopped cucumbers, eggs and potatoes with peas. Place layers of cod fillet and prepared vegetables in a salad bowl, pouring sauce over each layer.
Composition for method 1: hot smoked fish - 400 g, pickles - 2 pcs., apples - 2 pcs., tomatoes - 2 pcs., onions - 1 pc., vegetable oil - 0.25 cups, vinegar, pepper, parsley, lettuce, salt; for method II: smoked cod - 300 g, potatoes - 3 pcs., cucumbers - 3 pcs., green peas - 1 glass, eggs - 2 pcs., onions - 1 pc., mayonnaise - 1 jar, pepper, sugar, salt.
From the book Cold Appetizers and Salads author Sbitneva Evgenia MikhailovnaCod liver salad Onions – 2 pcs., canned cod liver – 1 jar, sweet pepper – 2 pcs., green lettuce – 1 bunch, mayonnaise – 100 g, table vinegar – 1 tbsp. spoon, egg - 1 pc., sugar, salt to taste. Cut the onion into half rings or rings, place in a dish, pour over
From the book Your Smokehouse author Maslyakova Elena VladimirovnaSmoked cod salad Required: 350 g smoked cod fillet, 200-250 g potatoes, 200 g fresh or pickled cucumbers, canned green peas, onions and mayonnaise, 3 eggs, pepper, salt, herbs. Method of preparation. Cut the smoked cod fillet into small pieces.
From the book Kulich, Easter, pancakes and other dishes of Orthodox holiday cuisine author Kulikova Vera NikolaevnaCod salad with vegetables Ingredients Fried cod fillet – 200 g Potatoes – 3 tubers Onions – 1 pc Carrots – 1 pc Vegetable oil – 50 ml Lemon juice – 50 ml Salt to taste Method of preparation Cut the fish into small pieces. Wash the carrots and potatoes well,
From the book Great salads from fish and seafood author Krasichkova Anastasia GennadievnaCod salad with vegetables Ingredients: 250 g boiled cod fillet, 3 potatoes, 2 carrots, 2 eggs, 100 g mayonnaise, 1 onion, each? a bunch of dill and parsley, 1 tablespoon of grated horseradish, salt and pepper to taste. Method of preparation: Wash the potatoes and carrots,
From the book 500 Party Recipes author Firsova ElenaBoiled cod salad Ingredients Cod fillet - 300 g, mayonnaise - 200 g, boiled potatoes - 4 pcs., boiled eggs - 3 pcs., pickled cucumbers - 3 pcs., onions - 1 pc., tomato paste - 1 tbsp. spoon, dill - 1 bunch, salt, pepper to taste. Method of preparation Cod fillet
From the book All About homemade bread. Best Recipes homemade baked goods author Babkova Olga ViktorovnaCod liver salad Ingredients: 100 g cod liver, egg, onion, 3 tbsp. l. mayonnaise, salt. Method of preparation1. Mash the cod liver into a homogeneous mass and mix with a finely chopped hard-boiled egg. Chop the onion very finely and add to
From the book Lunch in half an hour author Petrov (Culinary) Vladimir NikolaevichSalad with cod liver Cooking time: 35 min Number of servings: 2 Ingredients: 50 g cod liver (canned), 30 g each fresh tomatoes, fresh cucumbers, apples, salad dressing, 10 g lettuce, 10 g olives, 3 g herbs, half an egg, salt to taste. Method
From the book Salads from meat, fish, poultry. For villages and capital author Zvonareva Agafya TikhonovnaSmoked cod salad method I. Peel the fish from skin and bones and cut into cubes along with other products, chop the onion. Mix everything, pepper, salt and season with vegetable oil and vinegar. Sprinkle with herbs and garnish with green salad leaves. Method II.
From the book Salads and appetizers in Russian author Zvonareva Agafya TikhonovnaCod liver salad Chop cod liver, hard-boiled eggs and onions and mix with canned juice. You can also add smoked fish. Garnish with herbs, slices of tomato or capsicum. Ingredients: cod liver - 1 can, eggs - 5–6 pcs., onions - 2 pcs., green onions,
From the book of 100 recipes for dishes rich in microelements. Tasty, healthy, soulful, healing author Vecherskaya IrinaCod salad with horseradish Ingredients: 250 g cod fillet, 4–5 pcs. potatoes, 2 cucumbers, 100 g horseradish, 1/2 cup mayonnaise sauce, 2 tsp. vinegar, 50 g green onions. Cut the boiled cold cod into pieces. Cut peeled potatoes and cucumbers into slices. Place grated horseradish in a bowl
From the book Multicooker Dishes for the Holidays author Nikolaev L.Cod salad Cod fillet – 200 g, onion – 50 g, carrots – 50 g, rice – 50 g, eggs – 1 pc., salad dressing – 100 g, ground red pepper – 10 g, dill and parsley – 1 bunch , salt Boil the cod fillet in a slow cooker in the “stew” mode in salted water along with the onion and
From the book Salads for every taste author Polivalina Lyubov AlexandrovnaCod salad Required: 250 g of boiled cod fillet and mayonnaise, 200 g of potatoes, 4 eggs, green peas, 2 onions, salt. Method of preparation Cut the boiled cod fillet into strips, mix with boiled potatoes, also cut into strips. Boiled eggs cut
From the book Sushi and Rolls. Cooking like professionals! author Treer Gera MarksovnaCod salad with vegetables Required: 250 g canned cod, 2–3 eggs, 2 carrots, 200–300 g potatoes, 3 onions, 100 g each canned corn and mayonnaise, herbs, salt. Method of preparation Finely chop the cod. Boil the eggs hard and chop. Boil the carrots
From the book Holiday salads author Lukovkina AurikaSmoked cod fillet with lobster, ginger, basil and nutmeg “Chef Watanabe-san’s recipe” 300 g smoked cod fillet 200 g boiled lobster 50 g ginger root 2 cups dry rice ? packages of nori wasabi, nutmeg, basil, ground black
From the book System minus 60. Menu for every day. Breakfasts, lunches, dinners author Mirimanova Ekaterina ValerievnaCod salad Number of servings – 4,200 g cod fillet 100 g celery 10 radishes 1 large sweet and sour apple 1 bunch of cucumber lettuce 100 g mayonnaise 2 tbsp. l. apple cider vinegar Prep 35 min. Cooking time: 20 min. 1. Boil the fish until done
Step-by-step recipes for making smoked cod salad: delicate salad with fresh cucumber and potatoes, quick with tomatoes and green onions, with apple and pickled cucumbers, rice and carrots, fresh vegetables
2018-01-23 Irina NaumovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
7 gr.
5 gr.
Carbohydrates
6 gr.99 kcal.
In Scandinavian countries, this dish is a traditional treat. Cod is, in principle, very popular; it is prepared in the most in various ways. You can season the salad with vegetable oil or mayonnaise - the taste will be amazing in any case. You will definitely like the hot smoked cod salad.
Ingredients:
Step-by-step recipe for smoked cod salad
Traditionally, for salads, potatoes are boiled in their skins, that is, directly in the skin. Rinse the tubers, place in a saucepan and cook until tender.
Then the boiling water is drained, and the potatoes are cooled and only then peeled.
Boil the eggs until fully cooked. To cool them faster, fill them with cold water. It is better to peel the shell directly in it.
Take a salad bowl or bowl and start assembling the salad.
Potatoes can be grated or cut into cubes and put into a bowl.
If you have a long-fruited smooth cucumber, you don’t have to remove the peel. By the way, if the cucumber is large, you can take one.
Cut it into small squares and add to the potatoes.
It is better to take a red onion. We clean it and finely cut it into cubes.
Chop the peeled eggs into small pieces with a knife.
Wash the dill thoroughly, cut off the roots, chop the greens and place them in a salad bowl with the rest of the ingredients.
Break the smoked cod into small pieces with your hands, removing all the bones.
If desired, the salad can be additionally salted and peppered.
Season with mayonnaise and mix everything. It can be served immediately or allowed to steep. It is already very tasty, despite unusual combination fresh cucumber and smoked fish. But many housewives know that the combination is very successful and proven.
If you decorate such a salad with sprigs of herbs and cucumber slices, it can also be served on a festive table.
You can boil the eggs for the salad in advance, then you will only spend time cutting the ingredients and forming the salad. In any case, they cook quickly - it will work out delicious salad on a quick fix. Season with refined oil.
Ingredients:
How to quickly prepare hot smoked cod salad
Remove all bones from smoked fish, chop the flesh with a knife or disassemble it with your hands.
Chop the hard-boiled eggs finely with a knife.
Rinse the tomatoes, remove the base of the stalk and cut into cubes.
Wash the green onions and cut into rings.
Combine all the ingredients in a salad bowl, adding a little salt if desired. Top with oil just before serving.
By the way, it will also be very tasty with mayonnaise.
It is better to use a large sweet and sour apple or two small ones. Do not take loose sweet apples - they will not fit in such a salad. This time the cucumber will be pickled. The salad is formed in layers, which are smeared with mayonnaise.
Ingredients:
How to cook
Grate the pre-cooked potatoes and eggs.
We disassemble the fish into pieces, removing all the bones.
Wash the onion and cut into rings.
Chop the apple as finely as possible. Don't rub it - it will be less noticeable in the salad, and we need the contrast of sweet and sour apple, pickled cucumbers and smoked fish.
Cut the cucumbers into small cubes, let the juice drain - we don’t need it.
Be sure to grate the cheese on a fine grater - this will be the last layer and decoration of the salad.
It is best to take a salad bowl that is transparent and has a wide bottom. We form the salad in layers, the order is as follows: pieces of smoked fish - half a green onion - potatoes - grease with mayonnaise - pickled cucumbers - apple slices - grated eggs - grease with mayonnaise.
Sprinkle cheese on top, then remaining onion.
Like everyone else puff salads, this one should sit in the refrigerator for an hour or two. This will make it even tastier and more tender.
Long-grain steamed rice is suitable, take red onion. The salad is easy and quick to prepare and turns out tasty and satisfying. Perfect for a holiday table, family dinner or snack.
Ingredients:
Step by step recipe
Rinse the rice under water until transparent. Boil until tender, and then cool, draining the water. Pour into a salad bowl or bowl.
We also cook the eggs until fully cooked for twenty minutes. We also cool them, then clean them.
Chop with a knife.
Wash the carrots, boil, cool and remove the top layer with a knife. The base can also be cut off; it is often bitter.
We cut it into cubes or three on a grater.
Cut the cucumber into small cubes.
We separate the smoked fish into pieces by hand and throw away the bones.
Cut the red onion into thin quarters or cubes.
Rinse green onions under water and cut into rings.
Add mayonnaise to the ingredients and mix everything thoroughly.
You can decorate the top with herbs and serve.
Lightweight and healthy salad with fresh vegetables. It’s quick and easy to prepare; any housewife can do it. This salad is perfect even for festive table, on which mayonnaise-heavy salads abound and meat dishes. Seasoned with vegetable oil.
Ingredients:
How to cook
We free the cabbage from limp dried leaves, wash and finely chop. By the way, you can also grate it.
Place in a microwave-safe bowl. Pour in a tablespoon of vinegar, stir and place in the microwave for two minutes.
Cut the red onion into thin half rings or quarters, pour in a second spoon of vinegar and marinate for a quarter of an hour.
By the way, it would be more convenient to dilute a spoonful of vinegar with three tablespoons of water, sprinkle a little sugar, and then marinate.
We separate the smoked cod into pieces by hand, discard the bones and skin.
Wash the carrots, peel the top layer, cut off the bitter base. Cut into small strips.
Rinse the bell pepper. Then we cut off the cap, then divide it into two halves with a knife. Remove the seeds and cut off the white fibers. Cut into thin strips.
Now remember the cabbage with your hands and place it in a large salad bowl. Squeeze the onion with your hands and send it there along with the rest of the ingredients.
Sprinkle in green peas. If there was juice in the jar, drain it first - it is not needed at all.
Rinse dill, parsley and green onions thoroughly under water and chop with a knife. We also add it to the salad.
You can add a little salt and pepper. Let's mix everything.
Refueling our fresh salad from hot smoked cod with lean oil and stir all the ingredients again.
Let it sit for about twenty minutes in the refrigerator.
This post is in two parts.
The first is full-scale testing smoking package, respectively, obtaining hot smoked cod.
The second is direct smoked cod salad recipe. There are many salads with smoked fish. For example.
During his next visit to Leroy Merlin, he accidentally came across a device called the “Smoking Package”. Since I don’t have a smokehouse, coupled with the ridiculous cost of this package, something in the region of 50 rubles, I decided to conduct a small experiment.
Fortunately, everything turned out very well. In any case, it was planned in a couple of days, and there was a cod tail in the freezer for a long time, which still was not used for anything. So I combined everything.
On day “H” the cod was carefully thawed and rubbed with salt.
After being fried and, what’s more, eaten, fish appeared on the scene. After carefully drying the cod with paper towels, I began cooking.
The bag is made of thick aluminum foil and consists of 2 chambers, one for the product, the second contains alder sawdust. There is a partition with holes between the chambers.
Place the fish in the product chamber
and screw the bag tightly.
Then we simply throw the bag onto the coals in the grill. Naturally, the side where the sawdust is.
After about 20 minutes (the coals were quite hot, plus there was a wind, so the heat was serious) I took the bag out of the grill and opened it. I looked long and carefully at the resulting product. Silently... Because I consider it impossible to use profanity in the presence of a three-year-old daughter. But somehow there were no other words.
Having fought the first idea of throwing everything away at once, I decided to try what finally worked. And I was pleasantly surprised, because the taste of smoked fish was very, very good, despite the fact that the skin was tightly burnt to the foil. The most interesting thing is that the skin was burnt, but it didn’t go any further - the meat just remained well-cooked. Therefore, I left the skin on the foil, but carefully removed the meat, removing the bones at the same time.
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Cut the onion into 1/6 rings. That is, in half and each part into half rings, and then into three parts.
After which we put the onion in a colander and give it a contrast shower - that is, pour boiling water over it and immediately pour cold water over it. We repeat the procedure a couple more times. The goal is to remove the bitterness from the onions without letting them cook so that the onions remain crispy.
