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Baked Mackerel Salad recipe. Mackerel salad: a simple recipe for a delicious treat

Boiled mackerel salad- an interesting and unusual, tasty, nutritious and healthy salad cake will be an excellent addition to the menu of a festive table or an everyday feast. Even the most inexperienced chef will be able to prepare a salad from boiled mackerel, the result will satisfy almost all the requests of lovers of delicious festive food.

Ingredients:

  • 600-700 grams of fresh frozen mackerel;
  • 500-600 grams of potatoes;
  • 2-3 pcs. medium-sized carrots;
  • 2-3 small heads of red onions;
  • 1-2 bunches of leafy green lettuce;
  • 1-2 bunches of fresh dill and parsley;
  • 3-4 tbsp. l. olive or sunflower oil;
  • 3-4 bay leaves;
  • 5-6 peas of black pepper;
  • mayonnaise "Provencal";
  • salt, black pepper, other spices - at the discretion of the cook.

Recipe:

1. First of all, you should prepare the fish: cut off the head, cut the abdomen, get rid of the entrails, then rinse under a stream of cold running water and cut into several pieces, which must be boiled in slightly salted boiling water, adding chopped onion, a few bay leaves, a couple of black peppercorns, a few pinches of salt and other spices at your discretion.

2. Cook the fish for 15-20 minutes, then remove from the pan, cool, separate from the skin and bones and divide into small pieces.

3. Wash several large potato tubers thoroughly and boil in lightly salted water in uniforms until fully cooked, then remove from the pan, cool, peel and cut into small cubes.

4. Rinse a few fresh carrots under warm running water and boil in the same water where the potatoes were boiled until they are ready, then remove, cool and cut into cubes commensurate with the potatoes.

5. Peel several small heads of red onions, cut into small pieces, then fry the onions in a preheated pan in a small amount of vegetable oil, until they acquire a characteristic golden hue and pleasant aroma, after which, using a slotted spoon, put the onions on paper a towel to absorb excess oil.

6. Put the salad in a shallow bowl with vertical sides in a certain sequence. Before you start spreading the salad, grease the sides of the bowl with vegetable oil, then lay out a layer of boiled mackerel, a layer of mayonnaise. The second layer is laid out boiled carrots, again a layer of "Provencal", the third layer consists of chopped toasted onions.

7. After the onion, apply a layer of mayonnaise, on which put boiled potatoes and mayonnaise, and then repeat the procedure until all the ingredients run out. Leave the finished salad in the refrigerator for several hours.

8. Before serving, cover the salad bowl with a large flat plate, quickly turn over and remove, decorate ready salad whole parsley leaves and dill sprigs. An interesting, unusual, delicious and nutritious mackerel salad cake is ready!

Vegetable salad with mackerel


Vegetable salad with mackerel - light and delicious salad that does not require special culinary delights. For its preparation we need: cabbage, tomatoes, cucumbers, green onions, parsley, garlic, canned mackerel in oil, lemon, sauces (soy and tartar), vegetable oil, salt and pepper.

Ingredients:

  • 150 grams of white cabbage;
  • 1 ripe tomato
  • 1 fresh cucumber;
  • 1 bunch young green onions;
  • 1 bunch of greens (dill, parsley);
  • 1 can of canned food "Mackerel in oil";
  • 2-3 tablespoons of vegetable oil;
  • 1-2 cloves of garlic;
  • ½ lemon;
  • tartar sauce;
  • 2-3 tablespoons of soy sauce;
  • freshly ground pepper;
  • salt.

Step by step recipe:

1. Wash and chop the cabbage. Season the chopped cabbage with salt and press a little with your hands so that it gives juice. Put in a salad bowl.

2. Wash the fresh cucumber, cut into equal-sized quarters and put on top of the cabbage.

3. Wash the ripe tomato, cut into small wedges and put in a salad bowl with cabbage and cucumbers.

4. Cut the green onions into small slices and send them to the salad bowl. Do a similar procedure with herbs.

5. Peel the garlic, chop finely and add to all vegetables.

6. Remove the mackerel in oil from the jar, mash or cut into small pieces and put with vegetables.

7. To prepare dressing for salad from vegetables with mackerel, it is necessary to squeeze the juice of half a lemon into a small container, adding tartar sauce.

8. Add 1-2 tablespoons of vegetable oil and soy sauce to the resulting mixture, as well as salt and pepper.

9. Mix the resulting dressing intensively and add to the salad. Stir the finished dish thoroughly.

Serve vegetable salad with mackerel, preferably cold, put in small salad bowls and garnish with parsley leaves.

Canned mackerel salad


Canned mackerel salad is quite easy and quick to prepare, ingredients for the salad can be found in the kitchen of any housewife. Mackerel will add an interesting taste to the salad, and due to the potatoes and eggs, it will turn out to be very satisfying and tasty. Since the salad is stacked in layers, you can serve it either on a regular flat plate or in a transparent deep salad bowl.

Ingredients:

  • mackerel - 1 can (canned, in oil);
  • potatoes, medium size - 3 pieces;
  • chicken egg - 3 pieces;
  • hard cheese - 150 grams;
  • onion - 1 piece;
  • mayonnaise.

Recipe:

1.boil potatoes for 15-20 minutes until tender, then grate on a coarse grater;

2. Grate cheese on a coarse grater;

3. Boil the eggs and chop finely, cut the yolks and whites separately;

4. It is advisable to soak the onion in a cup of hot water for 10-15 minutes so that it does not taste bitter, then squeeze out of the water on a dry napkin, chop finely;

5. Mash the mackerel thoroughly with a fork, first you need to drain the liquid from the jar.

Lay the layers for the salad in the following sequence:
1. A layer of potatoes.
2. A layer of mackerel.
3. Layer of onions.
4. Layer of egg whites.
5. A layer of egg yolks.
6. A layer of cheese.

6. Each layer must be coated with mayonnaise.

Top the salad can be garnished with a sprig of herbs such as parsley or dill.

Salted mackerel salad

Salad with salted mackerel is somewhat similar to herring “under a fur coat”. Mackerel salad is different in that it is much easier to prepare, it does not need to be stacked in layers.

Ingredients:

  • salted mackerel, medium size - 1 piece;
  • potatoes - 3 pieces;
  • beets - 2 pieces;
  • celery stalk, preferably large - 1 piece;
  • leaf salad - 1 head of cabbage;
  • mayonnaise - 2 tablespoons;
  • sour cream (fat content 10-15%) or natural yogurt - 3 tablespoons;
  • horseradish sauce - ½ teaspoon;
  • salt, pepper, coriander to taste.

Recipe:

1. Peel mackerel from skin and bones, cut, cut into small pieces;

2. Boil potatoes for 15-20 minutes until tender, chop finely;

3. Boil the beets for 30-45 minutes until tender, chop finely;

4. Cut the celery stalk into strips;

5. Tear the salad with your hands into small slices.

Mix all the ingredients together, while adding mayonnaise, sour cream and horseradish sauce. It is necessary to leave the ingredients to infuse for 40-50 minutes, so that everything is thoroughly soaked. Then put the lettuce leaves on a flat plate, and spread the bulk on top.
Bon Appetit!

A little over a month is left before the New Year! It's time to look suitable recipes salads for the new year. Today I propose to prepare a simple, tasty and not trivial salad with salted mackerel. For this salad, I used spicy salted mackerel homemade, the rest of the ingredients are usually available from every housewife.

So, we need:

— salted mackerel- 1 PC;

- eggs - 3 pcs;

- red onion - 1 pc;

- potatoes - 3-4 pcs;

- carrots - 1-2 pcs (depending on the size, I had a very small carrot);

- greens for decoration;

- mayonnaise;

- salt, pepper to taste.

Preparation:

First, boil vegetables and eggs, cool completely.

Finely chop the onion and pickle. To do this, add half a teaspoon of sugar to the chopped onion, a couple of tablespoons of vinegar and pour boiling water, leave for a while.

Cut the boiled potatoes, carrots and eggs into small cubes, clean the mackerel from skin and bones and also cut into cubes. Drain the liquid from the onion and add to vegetables and fish. Gently mix everything, add salt and pepper to taste and season with mayonnaise.

Mackerel salad is a great choice for a festive and everyday table, which guarantees a 100% result. Dishes from this fish go well with vegetables and have a harmonious taste, and also rightfully belong to dietary nutrition.

Mackerel is rightfully considered one of the most valuable marine fish, rich in vitamins and minerals, Omega-3 and Omega-6. it great product literally created for full baby food... The constant use of mackerel in food will help to strengthen the body's immune system, normalize blood pressure and hormonal balance, improve metabolism, along with a decrease in the likelihood of getting a stroke and myocardial infarction.

Moreover, all of the listed qualities apply only to properly cooked mackerel. For salads, smoked, boiled and canned fish, while freshly brewed is recommended for dietary and baby food. To begin with, consider the issue of cooking fish for salad.

How to make mackerel salad - 12 varieties

Mackerel for salads is prepared by boiling, spices are added to the broth to make the meat aromatic and more tasty. The second option - the fish can be baked in the oven, but this is still not a salad option.

Ingredients:

  • frozen or fresh mackerel;
  • peppercorns and bay leaves;
  • onion - 1 pc.

Preparation:

To clear the fish from the entrails, carefully separating the gallbladder and scales. Rinse the mackerel thoroughly. Pour water in a saucepan with bay leaves and black peppercorns, as well as 1 onion. Bring to a boil, remove foam and cook for 20 minutes. The broth can be used as a salad dressing.

This recipe can be cooked in New Year on a large platter, as well as in portions. The result will exceed expectations.

Ingredients:

  • boiled mackerel - 0.5 kg;
  • boiled potatoes - 2 pcs.;
  • white onions - 1 onion;
  • red onion - 1 onion;
  • boiled carrots - 1 pc .;
  • mayonnaise;
  • boiled eggs - 3 pcs.;
  • black pepper and allspice in powder - ½ tsp;
  • greens for decoration.

Preparation:

On a large platter, lay out the boiled and chopped vegetables in layers, between them layered with mayonnaise in sufficient quantities, salt and pepper .. Bottom layer - potatoes, then mackerel. The top layer is eggs.

Video recipe for puff salad, mackerel can be replaced canned sardines and vice versa:

Mackerel salad with pickles is perfect for winter. All products will be at your fingertips.

Ingredients:

  • boiled mackerel - 0.5 kg;
  • boiled potatoes - 4 pcs.;
  • onions - 2 pcs.;
  • boiled carrots - 4 pcs.;
  • pickles;
  • pepper and salt for seasoning;
  • yogurt to taste;
  • greens to taste;
  • mayonnaise - 200 g;
  • garlic - 1 clove.

Preparation:

Grind the ingredients and mix gently with each other, decorate the top of the salad with herbs. The salad is dressed with garlic milk mayonnaise - mix the sauce and yogurt with the crushed garlic and add to the salad bowl.

To make the onion sweeter and softer in taste, pour boiling water over it.

Mackerel and fresh celery salad is well suited for a diet, it saturates the body with vitamins and improves metabolism.

Ingredients:

  • boiled mackerel - 1 pc .;
  • apple - 1 pc.;
  • celery stalk - 300 g;
  • cucumber - 1 pc.;
  • sour cream - 150-200 g;
  • salt and pepper to taste.

Preparation:

Chop all ingredients into cubes or straws and mix. Can be served in portions in a flaky form.

Avocado can be added to this salad for spice. Add potatoes instead of apples for added nutrition.

Rice is great dietary product rich in minerals and trace elements. It goes well with mayonnaise and seafood.

Ingredients:

  • boiled rice - 400 g;
  • boiled mackerel - 400 g;
  • boiled eggs - 4 pcs.;
  • pickled cucumbers - 2 pcs.;
  • mayonnaise - 300 g;
  • salt and pepper to taste.

Ingredients:

All ingredients are crushed and mixed in a salad bowl with the addition of mayonnaise, salt and pepper. You can decorate with herbs and lettuce leaves.

We offer delicious fish salad with radish and fresh cucumber... It perfectly diversifies your table in early spring and fills it with colors.

Ingredients:

  • boiled mackerel - 400 g;
  • sheep cheese - 100 g;
  • apples - 2 pcs.;
  • radish - 150 g;
  • cucumber - 2 pcs.;
  • vegetable oil - 2 tablespoons;
  • vinegar - 1 tsp;
  • salt and pepper to taste.

Preparation:

Grind all vegetables and fish. Lay in a salad bowl in layers. The bottom layer is fish, put cheese on top, and then vegetables. Season with salt, pepper, pour with a mixture of oil and vinegar.

We offer you a beautiful and delicious appetizer to strong drinks and just nutritious salad mackerel with a pot and bell pepper.

Ingredients:

  • boiled mackerel - 1 pc .;
  • bell pepper- ½ pcs.;
  • boiled eggs - 2 pcs.;
  • onions - 1 onion;
  • canned peas - 1 can;
  • mayonnaise to taste;
  • chopped greens for decoration;
  • salt and pepper to taste.

Preparation:

In a salad bowl, combine all the chopped ingredients, season with salt and pepper. Onions can be made less chopped by blanching.

This mackerel and seaweed salad is rich in iodine, phosphorus and omega-3 and omega-6 fatty acids. Its preparation does not take much time and will well complement the winter diet.

Ingredients:

  • mackerel in oil - 1 can;
  • seaweed- 150 g;
  • boiled egg - 4 pcs.;
  • onion - 1 pc .;
  • pickle- 2 pcs.;
  • a bunch of dill;
  • sugar - 1 tsp;
  • salt and pepper to taste.

Preparation:

All ingredients are mixed in a salad bowl. A mixture of canned oil and seaweed brine is used as a dressing.

Try making a hot version of the Mimosa salad for your winter dinner. He will give you minutes of pleasure and saturate your loved ones with useful vitamins.

Ingredients:

  • fresh mackerel - 1 pc .;
  • boiled potatoes - 4-5 pcs.;
  • onions - 2 pcs.;
  • boiled carrots - 1 pc .;
  • processed cheese curds - 2 pcs.;
  • shavings hard cheese- 100 g;
  • greens to choose from;
  • lemon - ¼ pcs.;
  • vegetable oil - 2 tbsp. l .;
  • soy sauce - 2 tbsp l .;
  • mayonnaise to taste;
  • salt and pepper to taste.

Preparation:

All ingredients are cooked, chopped and placed in a heat-resistant salad bowl or foil, in the following sequence: onions, chopped mackerel carcasses with pepper and salt, onions, processed cheese, carrots, a little mayonnaise, melted cheese, a thick layer of mayonnaise and crumb of hard cheese. The layers are sprayed soy sauce and vegetable oil. Mimosa salad with mackerel is baked in the oven until golden brown on cheese.

This excellent and refreshing salad is perfect for summer dinner... The dish goes well with both cold mint lemonade and dry white wine.

Ingredients:

  • mackerel herring - 1 carcass;
  • young onion - 1 pc .;
  • strong tomatoes - 3-4 pcs.;
  • garlic - 1 clove;
  • sliced ​​black bread;
  • vegetable oil for dressing;
  • greens and olives for decoration.

Preparation:

All ingredients should be cut into medium to large pieces. Cut the onion into half rings, add herbs, chopped garlic. All ingredients are mixed with each other, the salad is decorated with herbs, olives and slices of black bread, which can be pre-fried on garlic vegetable oil.

A summer dinner is impossible to imagine without a quick and tasty fish paste. As a fish, boiled or smoked mackerel is suitable, as a paste - ordinary pasta. Make this recipe - This dish is quick and delicious.

Ingredients:

  • smoked mackerel - 350 g;
  • boiled pasta (vegetable oil and garlic for seasoning) - 150 g;
  • apples - 2-3 pcs.;
  • oranges - ½ pcs.;
  • celery root - 1 pc .;
  • onion - 2 pcs.;
  • lemon juice- 1 tbsp.;
  • mayonnaise - 200 g;
  • salt and pepper to taste.

Preparation:

Before cooking the pasta, add a little vegetable oil and cloves of garlic to a container of water. The pasta should cool and drain well before adding to the salad. All ingredients are crushed, mixed in a salad bowl and poured with lemon juice and mayonnaise.

In conclusion, we present interesting recipe simple salad from cold smoked mackerel, which can be replaced with boiled fish, with horseradish. This unexpected combination of products guarantees a great taste experience. In addition, this simple salad is rich in vitamins and will replenish the body's reserves in winter.

Ingredients:

  • mackerel (boiled or cold smoked) - 200 g;
  • grated horseradish - 30 g;
  • boiled potatoes - 300 g;
  • eggs - 3 pcs.;
  • lettuce leaves - a small bunch;
  • lemon juice - 1 tablespoon;
  • salt and pepper to taste;
  • mayonnaise;
  • celery leaves.

Preparation:

All ingredients must be cut into pieces, mixed with mayonnaise in a separate dish and put in a salad bowl on celery leaves or garnished with them. Season with salt, pepper and lemon juice. It is good to complement such a salad with slices of lemon, orange or olive.

I again return to my favorite fish and offer you a delicious and healthy mackerel fish salad, the recipe of which I myself use quite often, in various interpretations. I hope you are well aware, and if not, then by clicking on this dedicated link, you will learn a lot of interesting and useful things about this fish. Generally speaking, this fish is one of the most valuable for the human body, since it contains many vitamins, minerals and amino acids necessary for humans. Yes, and it does not cost too much, like a red fish, although according to some useful properties surpasses it.

Various mackerel fish dishes I cook very often. This fish ranks first in the diet of our family. The fresh frozen mackerel in my freezer doesn't translate. From it I prepare first and second courses, various salads and snacks. For example, if I need to cook delicious and nutritious meatless salad then usually it is a fish dish ... The hearty one offered in this article will be no exception. mackerel salad... I will cook this fish appetizer not from canned food, but from boiled mackerel, but first things first.

Fish salad with mackerel, recipe

Boiled mackerel fish salad, as well as from canned food, is prepared quite simply. The cooking recipe itself does not cause any difficulties. No expensive and sophisticated products are required, and not too much time is spent. Although, of course, not everyone likes to tinker with fish, but such a magnificent fish appetizer will be great for anyone festive table, and not only. For example, I prepare such salads on weekdays.

So, for a salad from my favorite fish, I need the following products:

Fresh frozen mackerel - 1 piece (500 grams);

Onions - 2 pieces;

Carrots - 2 pieces;

Chicken eggs - 2 pieces;

Canned peas - 1 jar;

Mayonnaise - 200 grams;

Sunflower oil - 3 - 4 tablespoons;

Bay leaf - 2 leaves;

How to make mackerel fish salad

To cook healthy and tasty mackerel fish salad according to the proposed recipe, it is necessary to defrost the mackerel, peel it and boil it. Peel the onions and carrots, cut them and fry them separately in vegetable oil. Boil and peel eggs. Separate fish meat from bones and cut into pieces. Take a large dish and put in layers the chopped fish, fried onions, carrots, grated eggs. In this case, coat all layers with mayonnaise, and put green peas on top.

Step by step recipe with photo

Fish salad with mackerel can be prepared from both canned fish in oil and from freshly frozen fish.

For his fish salad I take fresh frozen mackerel... It is both cheaper and more natural.

To begin with, I defrost it at room temperature... It doesn't take much time, about 25 - 30 minutes. While my mackerel is thawing, I pour water into a small saucepan and put it on the fire to boil in order to further boil the fish in it.

Without wasting time, I take a stewpan, put eggs in it, pour water and put it on the fire to cook. Hard-boiled eggs, i.e. 7 - 8 minutes after boiling water. When the eggs are boiled, I drain the hot water from the stewpan, pour them cold water and leave until completely cooled.

After thawing the mackerel, I start cutting it. I cut off the head, tail and fins, which, although small, are best cut off. Then I cut the abdomen, take out the insides and rinse the fish well under running water. At the same time, I must remove the black film from the abdomen so that the fish does not subsequently taste bitter. I cut the chopped mackerel carcass into two parts so that it fits in a saucepan. During this time, the water in the pan has boiled, I put pieces of chopped fish into it, add salt and two bay leaves. You do not need to pour a lot of water, just enough water to cover the fish. Boil mackerel after boiling water for 10 minutes, and remove the pan from heat.

I put the fish to cool in a cold place, without removing it from the broth, so that it is not windy and dry.

While the fish is cooling, I peel the carrots and onions. I wash them under running water.

I cut the onion into thin half rings.

I rub the carrots on a coarse grater.

I put a frying pan on the fire, pour two tablespoons of sunflower oil into it. When the frying pan with butter has warmed up, I put chopped onions to fry.

I fry it over low heat for 5 - 7 minutes until golden brown, stirring constantly. I remove the frying pan with fried onions from the heat and transfer the onions to a paper napkin so that the glass will have excess oil.

After that, I put the pan on the fire again, I also add two tablespoons of sunflower oil to it and put the carrots to fry.

I fry the carrots for about 7 - 8 minutes, also constantly stirring so that they do not burn. I remove the fried carrots from the pan and put them on a paper napkin in the same way as the onions.

After preparing the onions and carrots, I return to the fish. During this time, the fish has cooled down, I take it out of the pan with broth and put it on a plate.

The fish broth can be further used for cooking lung soup, adding vegetables to it. But our pet Grand, the German Shepherd, ate my broth with great pleasure. He loves such broths very much. And he would not refuse a salad either.

I butcher the mackerel, separating the spine and all the costal bones. Mackerel has few of them, so they separate very quickly and well.

After removing the seeds, I cut the mackerel into small pieces.

Then I take a shallow salad bowl and start decorating the salad.

On the bottom of the salad bowl I spread the sliced ​​fish pieces in an even layer.

Top the fish with fried onions.

I put a layer of carrots on the onion.

I pour the carrots with mayonnaise from a bag, laying it with a thin mesh. To do this, I cut off one corner of the bag.

I peel the eggs from the shell and rub them on a coarse grater directly into the salad bowl in an even layer.