Smoked Cod Salad: Three unusual recipes

What kind of fish are you used to seeing in salads? Surely, the first thing that comes to the minds of most housewives is herring. But it turns out, surprisingly delicious dishes can be prepared from other types of fish. We offer to make salad from cod of hot smoking. Let's consider a step-by-step process of work.

Salad with greens

Fish - a fairly nutritious product, soit makes sense to mix it with something more easy. Prepare a hot cod salad salad, in which one of the several components is a green juicy mass. If desired, you can add other products, except those listed below. By this you will only improve the taste of the dish.

Ingredients

For salad:

- 200 g of smoked fillet (without skin) cod;

- 300 grams of juicy cress-salad leaves;

- about 150 g of young (along with the leaves) beets;

- 3 chicken fresh eggs.

For the filling sauce:

- 3 tbsp. l. olive oil or any other oil;

- 2 tsp. finished thick mustard;

- 1 tsp. mixture of peppers (hot cayenne, ground black);

- juice ½ of a lemon;

- salt (to taste).

Preparation

With beets remove the young leaves and put it onbake, wrapped in a single layer of foil, for about half an hour. After cooking and cooling, chop the vegetables into cubes. Wash the raw eggs washed for 8-10 minutes, then brush and chop into medium pieces. Chop the chopped fish with straw. Greens (including beetroot leaves), rinse well in running water and tear your hands in small parts. Mix everything and season with sauce. Immediately serve on the table.

Cod salad with rice

This dish is quite spicy at the expense ofuse in the composition of hot tomato filling. This salad of cod hot smoked will be very satisfying, so it is recommended to serve it in small portions, beautifully decorated on a plate.

Ingredients

- 150 g of smoked fillet (without skin) cod;

- 2/3 cups of raw rice;

- a bunch of juicy leaves of fresh salad;

- 1/2 cups of canned (without juice) corn;

- 1 small on size bulb;

- 2 tbsp. l. thick (with bright red color) tomato paste;

- 2 tbsp. l. vegetable oil;

- ground pepper;

- a pinch of fragrant Provencal herbs;

- salt.

Preparation

The onion is very finely chopped and fried untilgolden in oil, then season with paste for a few minutes. Rice boil in a large (2 liters) amount of water until almost complete. Rinse it in a colander under a cold spray. Mix chopped fish with a chopped salad, corn and rice. Season with pepper, tomato dressing and salt. Dense mixture put on a plate of plates with special molds.

Fresh salad with lemon dressing

Asparagus gives a special juiciness to this dish. In addition, it is included in the salad with a hot-smoked cod and other fresh ingredients.

Ingredients

For salad:

- 300 g of young potatoes;

- 200 g of smoked cod fillets without skin;

- 150 g of fresh radish;

- 300 g of green mass (onion, lettuce leaves, mint, parsley);

- 200 g of green asparagus.

For the filling sauce:

- 3 tbsp. l. lemon freshly squeezed juice and olive or other oil;

- 2 tsp. finished thick mustard;

- ½ tsp. red or sweet-scented pepper.

Preparation

Boil the potatoes, after scraping inhis skin. Finished cold root crops cut into cubes. Asparagus cook in slightly salted water for 1-2 minutes, then cool, quickly rinsing under cold water. After that, cut it into small blocks. Green mass of large chop. Use the small leaves entirely. Radish the radish with a thin knife on thin plates. Mix everything together with the sauce ingredients and let it brew for several minutes before serving.

Whatever you make a hot cod salad, the presence of green mass will make the dish light.