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Marinated fish salad

Marinated fish salad

Boil the potatoes in their skins, leave them to cool, clean them and cut them into suitable slices.

The fish is broken into suitable pieces

Frozen corn is boiled for 30 minutes and cooled.

Peel the onion and cut it into rounds.

Pickled onions are cut into slices

For a bowl, mix all the ingredients, add olive oil and season with salt and pepper.

It can be served with mayonnaise and ketchup.

Good appetite!


Marinated fish salad

1. Wash the fish and cut into 3-4 cm pieces. Sprinkle with lemon juice and refrigerate until the marinated sauce is ready.

2. Dissolve a teaspoon of salt in 250 ml of water. Add the peppercorns, bay leaves and vinegar. Put them on the fire and when they boil, add the oil, chopped onion and a sliced ​​lemon. Bring to the boil for 2-3 minutes, then cover and allow to cool.

3. Put the fish fillets in jars. Pour the marinated sauce, mix, close the jars and leave to cool, marinate for 6-7 days. Marinated fish is served as such or in various salads.

4. For salad, cut potatoes, bell peppers and cucumbers. Put in a bowl, add the marinated fish, quartered eggs and season to taste with salt, pepper, lemon and dill.


TASTES.

Ingredient:
Whole boiled potatoes - 2 pcs
Boiled carrots - 2 pcs
Boiled or baked beets - 1 pc
Chopped white onion - 1 pc
Marinated fish fillets, preserved in oil - 3 pcs
a cup of mayonnaise
1 small yogurt
1 or boiled
olives

All ingredients will be placed in layers, in a glass bowl or on a plate.

Garnish with egg whites and grated yolks, cucumbers, etc.


Remarks:
It is better if we mix the beets with vinegar (as in the beet salad), because the carrots + beets were somewhat too sweet.
It is recommended to put the salad in an embarrassing bowl with a lid, this way it covers perfectly and can be stored in the refrigerator until the second and third day.
The next day is better than the day you did it, because the ingredients penetrate very well.
It can also be made with marinated anchovies, without bones.

Recommended products:
Pilos yogurt, which has no whey, goes very well with mayonnaise
Matias herring, very good, preserved with oil and not in vinegar, thus being less sour:


Skuba (Russian salad)

Shuba is a salad with marinated mackerel and boiled vegetables specific to Russian cuisine. Being a traditional food, it is indispensable on the holiday table in Russia and the Republic of Moldova. I consider this salad to be light and healthy with lots of vitamins that can be served at any meal. Being hard to find in our country, mackerel can be successfully replaced with another smoked fish, most of the time, I used mackerel or smoked herring (which I leave for a few hours to marinate) and the salad was excellent. This time I found smoked mackerel (the last 2 pieces in the store) which I marinated overnight with a little onion, oil, vinegar and pepper. There is no need to add salt because the smoked fish is already very salty, and this composition has the role of desalinating it a little and attenuating the very strong taste of smoke.

I invite you to try this wonderful salad too!

Ingredient:

  • 400 grams of marinated mackerel (it's a bit hard to find in our stores, I found smoked one that I put in marinade)
  • 4-5 suitable carrots (350 grams)
  • 5-6 suitable potatoes (700 grams)
  • 1 beetroot (about 650 grams) can be used and beets in a jar
  • 2 smaller yellow onions, or one larger-100 grams
  • 1 red onion - 100 grams
  • mayonnaise (1 egg and a yolk, 200 ml oil, a teaspoon of mustard, a teaspoon of lemon juice, salt to taste)
  • 4-5 tablespoons of yogurt & # 8211 150 grams
  • 2 boiled eggs
  • salt and pepper to taste.

Preparation:

Put the vegetables in the shell separately, as well as the 2 eggs. Boil the potatoes for about 20 minutes, the beets for 40 minutes (it is large and hard to boil), the carrots for 25 minutes. Boil the eggs for about 5-6 minutes.

Meanwhile, clean the fish of bones and wings, grind them very well, either with a knife or with a blender. I prefer to grind it with a knife because it retains its texture better, that's what I recommend to you. You know, hurry spoils the job!Finely chop the red and white onions or cubes depending on your preference.Beets, onions and fish are left to drain for about 30 minutes.Boiled vegetables (potatoes, carrots and beets) are peeled and put on a large grater in different bowls. The eggs are laid on a small grater.In the meantime, we can also take care of mayonnaise. For this recipe we will need:

  • 1 egg yolk from one egg and 1 whole raw egg
  • 200 ml oil
  • 1 teaspoon mustard
  • a teaspoon of lemon juice
  • a little salt.

Put the oil, egg, mustard, salt, lemon juice in the blender bowl. Mix for about 1 minute until the ingredients turn into mayonnaise.Even if this mayonnaise is ready in 2 minutes, in the end it has the same taste and consistency as the one made according to the classic method.Place the first layer of potatoes on a plate or in a tray (I used a round plate and a cake shape) then sprinkle salt and pepper to taste.Over the potatoes add the fish and a pepper powder. We don't add salt anymore, because the fish is salty.Place the onion on top of the fish and form a layer with it.In a bowl, separate half of the mayonnaise and put it over the yogurt, so we get 2 bowls of mayonnaise with yogurt. We mix them well. We'll use some of it now.Put a bowl of yogurt with mayonnaise over the onion and sprinkle a little pepper. We keep the other bowl for later.Place the carrot on top of the mayonnaise yogurt, sprinkle with salt and pepper to taste.Over the carrot we will put the other bowl of mayonnaise with yogurt and sprinkle a little pepper.Put the egg over the yoghurt and add salt and pepper.Add the red beets and spread evenly.We lift the shape carefully.The skirt is excellent on holiday tables and can be decorated according to everyone's imagination. See also another Russian salad, namely Mimosa.

Complexity

Good appetite!

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Marinated fish salad

The finely chopped onion is boiled in vinegar diluted with water in a proportion of 1/4, in which I put salt, pepper and bay leaves. Start with a small cup of vinegar and 4 cups of water in a 1 l pot. Add salt, pepper and bay leaves. Boil over low heat until al dente. It takes about 15 minutes.

Strain, allow to cool.

Cut the marinated fish into pieces.

Boil the potatoes in their skins until cooked through. The fork should fit into them easily. Peel a squash, grate it and squeeze the juice.

Make a mayonnaise from 2 eggs and a quarter of oil.

Cucumbers and potatoes are cut into small cubes as for beef salad. After being cut, the cucumbers are squeezed in the hand until the juice comes out.

Mix the fish, onion, potatoes and cucumbers with a part of the mayonnaise.

Place on a plate, put the two boiled and chopped eggs on top. Garnish with mayonnaise so that the whole salad is covered. It can be served on a plate decorated with lettuce and lemon slices.


Russian salad with marinated fish, known as Suba (Shuba) salad is one of the best known and easiest to prepare networks among Russian salads.

Given the fact that many Romanians put something fish on the table between the years (to pass in the new year among difficulties and problems like fish in water,) this salad can be one of the best ideas.

If you got bored of the classic beef salad or Russian style salad, here I bring you a new suggestion, so that you have a salad presented festively on the New Year's table.

The salad is also known as herring under the suba, & # 8220suba & # 8221 being a thick coat with many layers. As in the recipe below.

Layers of boiled and chopped or grated vegetables, arranged in layers, with a special taste given by fish.

It is used for marinated fish, but I was not too happy with what I found for sale these days (it seems that the stores were emptied for Christmas) and I bought a smoked fish.

That's also because I'm a fan of smoked fish, but I repeat: for the classic suba salad we need marinated fish!

The salad can be arranged in several ways. I looked on the internet and saw that some put the first layer of onions, over which the fish and the rest of the vegetables are arranged, others start with the potatoes, onions, fish, the rest of the vegetables.

In conclusion, arrange the salad as you think will suit you best.

I chose the second option because it seemed to me that I could remove a whole slice from the salad, because if I had put the first layer of onion followed by fish, these layers do not have much stability and can not support the vegetables that cover them.

The shape of the salad can be the one presented by me, made with a cake shape with detachable walls, but we can make it oval and decorate it like a fish (this is the most common) or we can put it directly in a bowl with transparent walls so as to observe the overlap of layers and colors.

The salad is beautiful and tasty. And it has the great quality of being extremely easy to prepare. Boil the vegetables separately in salted water and wait for them to cool. Boil the eggs so that they have a strong consistency, then chop them / grate them and overlap everything in layers.

Mayonnaise is essential in this salad. I would say we meet her in all Russian salads. This summer I visited Chisinau and saw an entire wall in a supermarket with mayonnaise shelves.

Known especially in the Moldovan part, this salad later became known and appreciated in the rest of the country.

My friend from Brasov prepared it in a special year for New Year's Eve, but I also ate it when I went to an event in Craiova.

Other salads in layers prepared by me are mimosa: in the gourmet version with fish (salad mimosa the glass) or mimosa with ham and cheese (I discovered it in a project related to Serbian cuisine).

Suba Salad (SHUBA) has simple ingredients, accessible to all, so I invite you to see how it is prepared and what you need:

INGREDIENT:

200 g marinated fish (smoked in my case)

3-4 small-medium size potatoes

3-4 medium-sized carrots

5 hard boiled eggs

chopped green parsley for ornament

Boil the vegetables separately in salted water, then let them cool.

We will also boil eggs, so that they have a strong consistency.

Chop or grate the cooked vegetables, then finely chop the onion and fish into medium-sized cubes. Grate the egg whites and the yolks separately.

Put the ring on a plate and arrange a layer of potatoes. Season with a little salt and freshly ground pepper, then add a layer of mayonnaise.

Sprinkle with chopped onion, then fish, which will be covered with grated carrot.

Grease the carrot with a thin layer of mayonnaise, then sprinkle with grated egg whites, but be careful to keep a little for decoration.

The next layer is grated yolk (and here we keep a little for decoration) and cover with grated beets.

A little tip: the grated beets will then be squeezed well in the fist, so as to eliminate the liquid kept by it. Otherwise, there is a risk of having liquid on the edge, but also leaked between the layers below and we do not want to spoil the final appearance of this salad.

Place the last layer of mayonnaise on top of the beets, then decorate with freshly chopped green parsley, egg whites, yolks and a little grated beets.

Here is the salad after 6 hours of waiting in the fridge:

I hope you like the salad and to convince you how easy it is to make a video. I invite you to subscribe to the channel you tube to keep up to date with all the video news.


Viennese salad with marinated herring

A salad consistent and full-bodied that takes the place of the entree, and also the main course, at an unpretentious lunch or dinner. Inspired by Rick Stein's extended weekend in Vienna.

What do you need?

  • 5 - 6 white potatoes, suitable in size, boiled in shell
  • 1 box (500 g) marinated herring with vegetables (or two stalks of marinated herring - about 300 - 350 g)
  • 2 tablespoons of boiled white beans, canned (although the Viennese put something like this in their salad, I thought my salad was loaded enough and gave up this ingredient)
  • 2 pickled cucumbers (either in vinegar or brine), well drained and cut into small cubes
  • 1 tablespoon capers
  • 2 hard boiled eggs
  • 1-2 tablespoons of mayonnaise
  • 1-2 tablespoons of fermented cream
  • 1-2 teaspoons of mustard
  • 1-2 tablespoons of freshly grated horseradish
  • ½ bunch of fresh, finely chopped dill
  • Salt and pepper - to taste.

How do you proceed?

Boil the potatoes in their skins in salted water for about 15 to 20 minutes (since the water starts to boil). They are boiled when the fork easily penetrates them. Drain them, let them cool then peel them and cut them into quarters in length. If they are larger, cut each quarter in half.

To make them hard but not cracked, boil the eggs in cold water and let them boil for 5 minutes, timed since the water starts to boil. Then cool them under running cold water and peel them.

Drain the marinated herring well and cut it into pieces about the size of the potato pieces.


If you used herring with vegetables, recover the onion and carrot and cut them into small pieces.


In a large bowl, place the pieces of herring, onion, carrot, potato pieces, diced cucumbers and capers. Season with salt and pepper. I recommend that you do not add too much salt.



Add the mayonnaise, cream and mustard, then mix everything lightly.


Place the boiled eggs cut in half on top and generously sprinkle with the grated horseradish.


Add the chopped dill, just the same, without stinging. Cover the bowl with cling film and refrigerate for at least 30 minutes before serving. The colder the salad, the better the flavors of the ingredients blend.


Method of preparation

Peel a squash, grate it and cut it into cubes. Peel a squash, grate it and chop it finely. chop and add to salad, cut onion julienne. You can arrange the salad as in the pictures below. The composition is divided into two parts, over half of the composition red cabbage is put and over the other composition white cabbage is added, in order not to combine the colors, they will appear as two separate colors as in the adjacent images.

The dressing consists of: squeezed juice from a lemon and an orange, a teaspoon of French mustard, yogurt, mayonnaise, salt, pepper, add dill and add the sachet of Mediterranean Knorr. The salad will be arranged as in the attached images and the poppy will be sprinkled with white cabbage salad.

It can be decorated with a tomato rose, green pepper strips, or seaweed, and the plate can be drawn with different toppings.


Video: Sashimi - Street Food in Japan (January 2022).