Salad with caviar and red fish “Tsarsky” is a dish for real gourmets. Royal salad

There is a huge amount. All dishes have one thing in common – the ingredients are quite unusual and refined. But the most original and deliciously tasty dish is made with red fish and caviar. The brightest life events should be accompanied by such amazing culinary creations as,.

A surprisingly tender, nutritious salad fits perfectly into a festive atmosphere. The components of the dish are so healthy and delicious that even the most picky guests will not be able to resist it.

You will need:

3 eggs;
200 gr. cheese;
50 gr. oils;
50 gr. red caviar;
50 gr. olives;
50 gr. mayonnaise;
1 clove of garlic;
1/4 tsp. pepper;
1/2 lemon;
50 gr. parsley

Royal salad recipe with red fish:

The eggs are boiled, then chilled and peeled. Then grate it on a fine grater and place it in a salad bowl.
The garlic is peeled and passed through a press.
Mayonnaise is mixed with chopped garlic and the resulting mixture is soaked in the egg layer.
The cheese is grated on a fine grater and added to the dish.
Like the previous layer, soak it in a mixture of garlic and mayonnaise.
Cut the fillet into thin strips and place in the next layer.
Grate the pre-frozen butter directly into the salad.
The olives are cut into circles and placed in oil.
The greens are washed and chopped.
The lemon is washed and cut into half rings.
Place caviar on top of the greens, garnish with herbs and lemon slices, and put the salad in the refrigerator for a couple of hours to soak.

Important! The butter must be frozen in advance. If the product is simply cooled in the refrigerator, then grating will simply be impossible.

Royal salad with caviar and red fish

What makes this amazing thing special is the sauce made from yogurt. Thanks to this filling, even those who strictly adhere to a diet and carefully monitor their weight can treat themselves to a treat.

You will need:

250 gr. fillet of red lightly salted fish;
150 gr. hard cheese;
150 gr. soft cheese;
1 onion;
4 eggs;
100 gr. yogurt;
1 raw yolk;
1 tsp. mustard powder;
2 tsp. vinegar;
1 tsp. Sahara;
50 gr. red caviar.

Royal salad with red fish and caviar:

Peel the onion, chop it and pour a mixture of water, sugar and vinegar for 15 minutes. Then the liquid is drained and the mass is squeezed out by hand.
The eggs are boiled, then cooled, separated from the shells and separated into yolks and whites. Rub separately from each other.
Hard cheese is grated and mixed with proteins - this is the first component that is placed in a salad dish.
Raw yolk is mixed with yogurt and mustard. Be sure to beat vigorously, as actively as possible. As a result, we get a sauce with which we will soak the layers.
Spread the sauce over the first salad layer.
The fish fillet is finely cut into pieces and placed in a dish, after which it is coated with sauce.
Onions are placed on this product, which were pickled at the very beginning.
The soft cheese is cut into miniature squares and placed next. It is poured with sauce.
The salad is sprinkled with yolk, which has not yet been used up.
The top of the dish is decorated with caviar.

Tip: Instead of vinegar, you can use lemon juice as a marinade.

Royal salad with red fish in roll

The unusual way of serving the dish causes a storm of applause among the guests. After all, in addition to the exquisite components, the design is also amazing. Solemnity and festive mood are guaranteed.

You will need:

pita;
200 gr. fillet of red lightly salted fish;
2 potatoes;
2 eggs;
50 gr. red caviar;
100 gr. mayonnaise.

Royal salad with red fish:

First, prepare the vegetables and eggs. They are boiled, allowed to cool and then peeled. Then, one by one, grate them into separate containers.
Fish fillets are cut into thin slices.
Place potatoes on pita bread and soak in mayonnaise.
Then sprinkle with chopped egg, which, of course, also needs to be coated.
All that remains is the matter of fish slices.
The pita bread is rolled into a roll and placed in the refrigerator for 2 hours.
Then the roll is cut into pieces, sprinkled with caviar and served to guests.

Important! In order for the roll to be of the correct shape and each layer to hide the previous one, during the formation process, each subsequent component should occupy a smaller area by several centimeters.

Recipe for royal salad with red fish, caviar and rice

It’s not for nothing that rice is so popular in oriental cooking, because it is an amazing product that can be combined with almost any ingredient in dishes. And accordingly, adding it to it is both an original and delicious solution.

You will need:

150 gr. red caviar;
100 gr. rice;
5 eggs;
200 gr. lightly salted red fish;
1 onion;
50 gr. lettuce leaves;
100 gr. mayonnaise.

Royal salad recipe step by step:

The rice is washed and boiled, and immediately after cooking, placed in a colander and washed.
The eggs are hard-boiled, then chilled in low-temperature water, peeled and cut into pieces.
Peel the onion and chop it into small slices with a knife.
Fish fillet is cut into cubes.
Upon completion of the preparation of the products, they are poured into a common bowl, poured with mayonnaise and mixed well.
Place washed and dried lettuce leaves into tartlets or portioned bowls.
The appetizer is placed on lettuce leaves and decorated with caviar.

Royal salad with red fish and caviar in tartlets

An exquisite dish should be served in a special way. The salad is maximally rich in the variety of seafood, it looks simply amazing and at the same time its taste is incredibly bright, causing frantic delight.

You will need:

200 gr. squid;
100 gr. red caviar;
150 gr. red smoked fish fillet;
200 gr. shrimp;
3 eggs;
1 onion;
3 tomatoes;
2o gr. lemon juice;
2 cloves garlic;
100 gr. mayonnaise;
40 gr. greenery;
1 tsp. pepper;
tartlets.

Salad of red fish and royal caviar:

Squids are defrosted in hot water. After which the seafood is boiled. After cooking, the carcasses are cleaned and chopped into cubes.
Finely chop the fish fillet.
The shrimp are thawed, sprinkled with lemon juice, mixed with freshly chopped aromatic garlic and pepper. They are kept in this mixture for about fifteen minutes and then, if necessary, are crushed.
The eggs are hard-boiled, then chilled in low-temperature water, peeled and cut into small pieces.
Tomatoes are cut in half. Using a teaspoon, the seeds and excess juice are removed from them, and the pulp itself is cut into cubes.
The onion is peeled and chopped very finely.
The prepared products are combined, after which mayonnaise is poured in and mixed again by itself.
Place the resulting mixture into tartlets.
Each portion is covered with caviar as generously as possible and put in the refrigerator for an hour.
When the guests are already on the threshold, the royal tartlets are sprinkled with chopped and pre-washed herbs. Only after this they bring it to the table.

Such noble and refined products as red fish and caviar are ideal for, the taste of which is incredibly rich and noble. The design of such a creation is necessarily bright, even “restaurant-like,” one might say. Cooking is a pleasure that you simply cannot refuse. Very fast and exquisitely tasty.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

7 Mar 2017

Content

If you need to prepare a delicious dish and spend a minimum of time, then a salad called Tsarsky will be the ideal solution. There is a large selection of recipes for creating this snack, but it always turns out satisfying, bright, appetizing and very beautiful.

Tsarsky salad - how to cook

On any festive table, the Tsar's salad will easily become the highlight of the program. It is often made for special occasions, because expensive ingredients are used to create the snack. Today there are many options for how to prepare the Royal Salad, and some of them make it possible to use any products in accordance with financial capabilities.

The dish often includes:

seafood: shrimp, squid, caviar, mussels, fish;
meat: chicken, pork, beef (smoked or other form);
fruits (apple, banana, pineapple, kiwi);
vegetables (potatoes, carrots, onions);
eggs;
For dressing, use mayonnaise or other various sauces that can be made at home (you can add cheeses, grated vegetables, garlic, herbs, mustard, and so on).

Tsarsky salad – recipe with photo

The appetizer is often served at the holiday table. Many housewives choose the Tsarsky salad recipe for the minimum time and simplicity of the preparation process. There are many interesting options for creating a hearty, incredibly tasty dish. Below are the most popular culinary algorithms that will help you make a bright and unusual treat for guests or family.

Salad with red caviar

Cooking time: 40 minutes.
Number of servings: 4-6 persons.
Calorie content: 140 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.

Another way to prepare a festive, delicious dish is the recipe for Tsar’s salad with red caviar. This option cannot be called budget, but sometimes you can treat yourself to something delicious. For example, such a salad can be made for New Year or birthday. The recipe is dominated by seafood: shrimp, crab meat, squid, red caviar.

Ingredients:

crab meat (boiled) – 200 g;
small shrimp – 0.5 kilo;
squid – 3 pcs.;
red salmon caviar – 1 jar;
Russian cheese – 150 g;
garlic – 2 cloves;
mayonnaise (or sour cream) – 2 tbsp. spoons.

Cooking method:

Boil the washed and thawed squids in salted boiling water (no more than 4-5 minutes). Remove and leave to cool.
Boil the shrimp (about 3 minutes). Clear them of shells and paws.
Peel the squid, divide into fibers, and cube the thawed crab meat.
Grate the cheese on a coarse grater.
Crush the garlic in a garlic press.
In one container, combine squid, crab meat, shrimp, cheese, garlic, and caviar. Season the appetizer with mayonnaise or sour cream. Mix carefully.
The royal salad with caviar should soak in a cold place for about an hour.

Tsarsky salad with red caviar and squid

Number of servings: 4 persons.
Calorie content: 142 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

If you want to feed and surprise your guests with an unusual, tasty and satisfying cold dish, then you should make the Tsarsky salad with red caviar and squid. This beautiful and appetizing snack is also called Royal. In addition to seafood, potatoes, chicken eggs, and cheese are added to it. The dressing can be made from mayonnaise with chopped herbs (some replace mayonnaise with full-fat sour cream).

Ingredients:

squid – 400 g;
red caviar – 100 g;
small shrimps – 1 package;
hard cheese – 100 g;
potatoes - 2 tubers;
egg - 1 piece;
onion – ½ head;
mayonnaise - to taste;
parsley;
whisper of salt.

Cooking method:

Boil the egg and potatoes in their “jacket” (with skins). Leave to cool.
Remove the film from the squid and cook in boiling water for 3-5 minutes. Boil the shrimp for a few minutes and strain.
Cut the squid into strips.
Remove the shrimp from the shell.
Peel the potatoes, peel the egg, and chop using a coarse grater. Cheese should also be grated.
Cut the onion into small cubes.
Lay out the royal appetizer in layers: squid, potatoes, onions, shrimp, egg, cheese shavings. Lightly coat each layer with mayonnaise mixed with chopped dill.
The top of the dish should be decorated with caviar and herbs.

Tsarsky salad with salmon

Number of servings: 3-4 persons.
Calorie content: 210 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The next interesting version of a delicious dish is a recipe for Tsarsky salad with salmon. For such an original holiday snack, you will need two types of cheese - hard and soft (Parmesan and Philadelphia are ideal). Cheese is a high-calorie component; salad dressing should be light, with a delicate texture (for example, natural yogurt without additives).

Ingredients:

salmon fillet – 200 g;
egg – 3 pcs. (plus 1 yolk for dressing);
Philadelphia cheese – 160 g;
Parmesan cheese – 150 g;
onion – 1 pc.;
natural yogurt – 4 tbsp. l.;
dried herbs;
mustard powder – 1 teaspoon.

Cooking method:

The sauce is being made. Beat egg yolk, yogurt, mustard powder, and dried herbs in a blender.
The cheese is crushed using a grater.
Boiled eggs (must cool) are separated into whites and yolks, which are grated. The protein is laid out in a deep salad bowl - the first layer of the snack. It is smeared with sauce and sprinkled with Parmesan cheese on top.
The next layer is salmon, cut into cubes. It is also flavored with dressing.
The onion is cut into half rings with a sharp knife and marinated for 15 minutes in a mixture of vinegar, sugar and water. Then spread into the salad in an even layer.
The fourth layer of the royal salad with fish is Philadelphia cheese, cut into cubes.
The fish appetizer is coated with mustard-yogurt dressing and sprinkled with yolk.

Tsarsky salad - recipe with chicken and champignons

Cooking time: 50 minutes.
Number of servings: 2 persons.
Calorie content: 152 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

The recipe for Tsarsky salad with chicken and champignons is a simple dish, but its taste is excellent. This appetizer turns out to be satisfying and elegant. This treat can be made in a common salad bowl or served in separate bowls. In addition to meat and mushrooms, potatoes, eggs, and spices are added to the salad. Viburnum berries are used as decoration.

Ingredients:

chicken fillet – 200 g;
potatoes – 3 pcs.;
mushrooms – 5 pcs.;
eggs – 2 pcs.;
mayonnaise – 50 ml;
salt, black pepper;
fresh greens;
viburnum for decoration.

Cooking method:

Boil poultry meat with spices. Cut into large cubes.
Boil the eggs too, chop with a grater.
Peel the boiled potatoes and chop finely.
Chop the champignons into slices and fry in a frying pan in sunflower oil.
Place the potatoes in a deep dish and coat them with mayonnaise.
The second layer is chicken, then eggs (make a mesh of dressing on top).
Then add the mushrooms.
Decorate the royal salad with chicken with herbs and viburnum (place along the edge).

Tsarsky salad with squid and crab sticks

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content: 190 kcal.
Purpose: dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

A real table decoration for the New Year holidays will be the Tsarsky salad with squid and crab sticks. A beautiful, appetizing and incredibly tasty cold appetizer will delight even the most picky gourmet. Such a high-calorie dish is prepared quickly, and the result is simply “finger-licking good.” The recipe will require seafood, cheese, vegetables.

Ingredients:

potatoes – 4 pcs.;
eggs – 6 pcs.;
Russian cheese – 150 g;
crab sticks – 200 g;
red granular caviar – 140 g;
squid – 450 g;
mayonnaise – 200 g;
greenery.

Cooking method:

Cool the boiled potatoes and eggs in their jackets and peel them.
Boil squid in boiling water (average time 3-4 minutes). Remove the film in advance.
Grind the potatoes and eggs on a grater. Whites and yolks separately.
Cut the crab sticks into cubes, it is better to chop the squid into strips.
Grate the cheese.
It is worth collecting the snack in layers. The first is potatoes, mayonnaise, a little caviar.
Second layer – squid, dressing, caviar.
The third is protein, sauce, caviar.
The fourth layer is crab sticks, dressing.
Fifth - yolk, mayonnaise. Sixth – cheese shavings.
Decorate the salad with sprigs of greenery and the remaining red caviar.

Tsarsky salad with chicken

Cooking time: 30-40 minutes.
Number of servings: 6 persons.
Calorie content: 142 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

To diversify your standard holiday menu, prepare Tsarsky salad with chicken. Even a novice cook can prepare this dish; the recipe is very simple and understandable. The salad turns out piquant thanks to prunes and Korean carrots; walnuts give it a richness. Plain yogurt is suitable for dressing, or light mayonnaise may be required.

Ingredients:

eggs – 6 pcs.;
chicken fillet – 3 pcs.;
hard cheese – 300 g;
pitted prunes – 1 tbsp.;
garlic – 1 clove;
Korean carrots – 300 g;
homemade yogurt – 500 ml;
olives – 10 pcs.;
walnut – 100 g;
salt, spices, herbs.

Cooking method:

The bird is boiled until cooked, cut into large cubes.
Prunes are poured with hot water to soften. Dry and cut into strips.
The cheese is grated, combined with yogurt and garlic, crushed under a press.
Yolks and whites are grated separately.
The nuts are lightly fried, crushed, and mixed with spicy carrots.
Place prunes on a large flat plate and brush with dressing.
Next - fillet, salt, pepper and more sauce.
Carrots are laid out on the meat, then cheese and whites. All layers are coated with sauce.
The top of the appetizer is sprinkled with yolk.
Royal salad with chicken is infused in the cold for 60 minutes, decorated with herbs, pieces of olives, and served.

Salad with red caviar - cooking secrets

To properly make a tasty, appetizing and aromatic snack, you should follow the advice of experienced chefs. Secrets of preparing salad with red caviar and other products:

The sauce for the dish should be moderately fatty and thick in consistency. It is better to use yogurt or matsoni, adding a little sour cream, mayonnaise or cream.
The royal salad is prepared with different types of meat, but it tastes better with slices of pork or chicken.
Hard varieties of cheese (Gouda, Russian) are recommended to be combined with soft varieties (Adyghe, mozzarella, creamy Philadelphia) or replaced with them. Even processed cheese is perfect. This will make the appetizer more tender and palatable.
To reduce cooking time, seafood should be defrosted in advance.
The cold treat can be layered or the ingredients can be mixed. It will not lose any taste.
It is better to wash, boil, and peel vegetables, seafood and eggs in advance.
To make the salad as tasty as possible, you should put it in the refrigerator to soak for several hours.

Video: Royal Salad

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If you like an unusual presentation of salads, but do not want to spend a lot of time preparing them, then try the Tsar’s roll salad. The dish can be called an improved version of the classic herring under a fur coat. The main component in the Tsar's salad is red fish - this makes the dish festive and very tasty.

The roll is cut into pieces, which allows it to be considered a snack at the same time.

Boiled vegetables are used as additional ingredients, laid in layers, and the salad is rolled up. To ensure you get an excellent delicacy, consider a few nuances in preparation:

Boil vegetables in their skins and separately from each other;
use only lightly salted fish, it is better if you salt it yourself;
remove all the bones from the fish so that they do not spoil the impression of this festive dish;

if you want to make the roll healthier, replace the mayonnaise with a mixture of yogurt, mustard and salt.

Salad appetizer "Tsar's roll"

Calculate the amount of vegetables based on the fish - there should not be too many of them so that they do not interrupt the fishy taste.

Ingredients:

3 small potatoes;
200 gr. lightly salted salmon;
3 eggs;
2 carrots;
mayonnaise.

Preparation:

Boil the vegetables, remove the skin from them, and grate them on a fine grater.
Do the same with the eggs.
Cut the salmon into lengthwise pieces.
Spread out the foil. Place the carrots on it, shape it into a rectangle, and press firmly with your fingers. Lubricate the layer with mayonnaise.
Place boiled potatoes on carrots and level. Lubricate with mayonnaise.
Place grated eggs in a third layer. Lubricate with mayonnaise again.
Place the salmon at the base of the layers, pressing the pieces tightly against each other. You should end up with a vegetable layer on which the fish lies in a dense line at the bottom.
Start rolling the roll from the end where the fish is placed.
Wrap the salad in foil and place it in the refrigerator to soak.

Salad "Tsar's roll" with fish in pita bread

With lavash it is more convenient to roll the roll, but the film will still be needed for fastening, because the thin flatbread can get soggy from the mayonnaise, and the roll will lose its shape.

Ingredients:

thin pita bread;
200 gr. lightly salted salmon;
3 potatoes;
2 carrots;
3 eggs;
mayonnaise.

Preparation:

Boil the vegetables, peel them.
Boil the eggs, remove the shells.
Cut the salmon into pieces.
Grate vegetables and eggs on a fine grater.
Place the film on the table and place the lavash on it.
Place in layers, covering each layer with mayonnaise: first carrots, then potatoes, eggs and salmon.
You can place pita bread between the layers each time.
Roll it up and put it in the refrigerator for several hours.

Royal roll with cheese and crab sticks

Red fish goes well with cheese. Therefore, soft cheese can also be used to coat the layers. To secure the roll, you can also use pita bread as a base.

Ingredients:

200 gr. lightly salted red fish;
packaging of crab sticks;
250 gr. cheese;
3 eggs;
mayonnaise.

Preparation:

Boil the eggs.
Grate the cheese and crab sticks on a fine grater.
Cut the fish into pieces.
Place cling film on the table. Lay it out in layers: cheese, crab sticks, eggs, more cheese and red fish. Lubricate each layer with mayonnaise.
Roll into a roll and put in the refrigerator for soaking.

Salad "Tsar's roll" with fried fish

If you use not lightly salted fish, but fried in spices, you can get a very interesting version of this snack. Try to add little spices and fry the fish until golden brown in olive oil.

mayonnaise.

Ingredients:

Cut the fish into small pieces.
Fry in a frying pan with some spices and olive oil.
Boil the potatoes and eggs. Grate on a fine grater.
Grate the cheese too.
Spread cling film. Place foods in layers, covering each layer with mayonnaise: cheese, potatoes, eggs, fish.
Wrap the roll and place it in the refrigerator to soak.

The royal roll will decorate any holiday table. Everyone will love this worthy appetizer. You can decorate it with red caviar or greenery.

I’m already slowly looking for a selection of interesting recipes for the holiday table. After all, in addition to the proven and beloved traditional salads, such as Mimosa, classic Olivier, Herring under a fur coat, you want to surprise and pamper your family with something new.

I haven’t seen enough amazing and spectacular recipes! Of course, you can’t cook everything, you need to choose something.

I liked this recipe for “Tsar’s Egg Roll with Red Fish” because of its ease of preparation and very festive, I would even say “New Year’s” look. In some ways it even resembles giant rolls! Therefore, I will describe in detail the process of preparing it, so that before the New Year I can do everything quickly and without any problems.

Composition of products for the "Tsar's roll"

Since our dish is festive, we will try to select all the products of good quality. Although, of course, you have to focus on your financial capabilities. Instead of halibut caviar, you can use red caviar - the taste will be very decent.

Red fish - maybe tender trout, delicious, but quite expensive salmon, and affordable pink salmon. In any case, I advise you to prepare the fish in advance at home - it will cost less, and the taste will be the way we need it - tender, not over-salted, the fish will not be excessively dry, or, on the contrary, soggy - as is often the case with store-bought salted fish... How to quickly and deliciously salt red fish yourself- see the section below.

I also advise you to make your own homemade mayonnaise - it will be a very tasty natural product, without strange preservatives and dyes. detailed video here.

What products do we need?

7 eggs
150 gr. thick sour cream
400 gr. lightly salted trout (or any other red fish)
100 gr. halibut caviar or seaweed imitation
8 sheets dried nori seaweed
150 gr. mayonnaise (4-5 tbsp.)
green onions, dill, parsley
ground black pepper

Step-by-step recipe for making Tsar's roll with red fish.

Mix raw eggs with sour cream; no need to add salt - all the ingredients already taste salty enough. Beat until smooth.

2. Cover the sheet with parchment, decorate the sides as in the photo - so that our omelette does not spill over the edges. Pour the egg mixture onto paper and place in the oven (preheated) for 12-15 minutes, set the oven to 170 degrees.

3. While the omelet is preparing, let's take care of the greens. It needs to be finely chopped - green onions, dill, and parsley.

5. 10-15 minutes have passed. The omelette is already ready - and there is no need to bring it to a golden brown crust; the more tender it is, the better. We take it out of the oven, remove it along with the paper from the baking sheet, and let it cool completely.

6. After this, lay double sheets of NORI seaweed - shiny side up, overlapping. Lightly press them onto the omelette with your hands to compact them better.

7. Cover with parchment on top and turn our “structure” over so that the omelette layer is on top. Carefully remove the paper.

8. Place our prepared filling on the egg layer - caviar with mayonnaise. And spread it evenly over the entire surface with a spatula.

9. Place half of our chopped greens on a sheet. Place pieces of red fish on top.

In the photo you can see that we do not lay out the fish over the entire surface, but only to the middle, starting from the side from which we begin to roll the roll.

10. Place the second half of the greens on the fish layer and begin to tightly roll our roll.

11. Wrap the finished rolled roll in paper or foil. Place in the refrigerator for several hours or overnight, which is even better.

12. To make the roll easy to cut into portions, place it in the freezer half an hour before serving. Now you can beautifully and accurately cut our roll for festive serving.

This is such unreal beauty! Well, I’ll keep silent about the taste, you can imagine for yourself how appetizing and tempting it all is!

How to salt red fish yourself - quickly and easily.

The main “secret” of delicious salted fish is the correct composition of the salting mixture. Most often, just a mixture of salt and sugar is used. But we will add our own “zest” and our fish will be especially tasty and unusually tender. The “highlight” will be lemon juice and 1 tablespoon of cognac. Cognac will not only add an additional flavor note, but will also serve as a kind of “seal” for fish fillets.

You can also add seasonings to your taste: coriander, dill, lemon zest, soy sauce, bay leaf and others.

Some housewives prefer to lubricate the fish with sunflower oil (preferably refined so that there is no smell). Perhaps, if the fish is not fatty, for example, pink salmon, this is quite justified. But it seems to me that good quality trout or salmon should not be treated with anything additional.

So, mix all the ingredients of our mixture - 2 tablespoons of coarse salt, 1 tablespoon of sugar and one tablespoon each of lemon juice and cognac - in a small container and set aside for now.

Now it is important to prepare the fish. You can remove the skin, but you can leave it like that. If you have already prepared fillet, that’s great. If not, it’s better to “puff” a little, but remove all the bones - this will make the fish much more enjoyable to eat later! You can use tweezers - they are quite convenient for removing small bones from the fish.

If we salt a whole half-carcass of fish, it will take us 1-3 days (depending on the size of the piece) until it is ready.

If you want to speed up the pickling process, there is an easy way.

Pre-freeze the fish fillet in the freezer so that you can carefully cut it into thin slices. Then place them in layers in an airtight container, alternating a layer of fish and a layer of curing mixture. If you put such a container in the refrigerator overnight, then in the morning the fish will be salted enough and will be ready to eat.

Now we simply rub our fish with the mixture on both sides, place the fillets in a container and close with a lid.

For gentle, lightly salted salting, 1-2 days are enough, for stronger salting - 3-4 days. To stop the salting process, you simply need to drain the remaining brine from the container (the juice that the fish gives).

Yes, there is another necessary technological point - during salting, the fish must be turned over several times.

Red salted fish can serve us as a delicious stand-alone dish, or be included in salads, appetizers, form the basis of delicious sandwiches, etc. And most importantly, when you salt the fish yourself, you can regulate its quality, the amount of salt, and certainly not be afraid of harmful additives in the form of dyes, preservatives and flavor enhancers, which are often present in ready-made store-bought fish.

Royal salad is a decoration for any table. It is not prepared on weekdays, but is served exclusively for festive dinners. This can be easily explained by its composition. For this salad, housewives choose the most expensive products.

The classic royal salad includes expensive varieties of fish, cheese, seafood and red caviar. This delicious product can be used to decorate a salad, or it can be used as a full-fledged component of a dish. To do this you will need at least a can of fish delicacy.

When buying caviar, you need to pay attention to the jar; it should not be swollen or deformed. In addition to the fish product itself, the composition may include salt, vegetable oil and additives E400, E200, E239.

Modern chefs have come up with recipes for royal salad with chicken fillet, beef and pork tongue, and ham. The dish is most often seasoned with mayonnaise with a maximum percentage of fat content. Less commonly used is yogurt or sour cream dressing.

How to cook royal salad - 15 varieties

This is a very high-calorie salad, due to 2 types of cheese in its composition.

Ingredients:

Salmon fillet – 200 g
Cheese “Falidelfia” – 150 g
Parmesan – 150 g
Eggs - 3 pcs. + 1 yolk
Onion - 1 pc.
Yogurt
Mustard powder

Preparation:

For the sauce, beat yogurt, raw yolk and 1 tsp with a mixer. mustard powder. Grate the Parmesan cheese and do the same with the eggs, dividing them into white and yolk. Cut the fish into slices. Cut the onion into half rings and marinate. Cut the Philadelphia into small cubes. Place the food in layers, covering them with sauce, in the following sequence: protein, hard cheese, salmon, onion, soft cheese, yolk. The salad can be decorated with pieces of fish and red caviar.

This beautiful appetizer is suitable for serving at least with champagne.

Ingredients:

Red fish fillet - 200 g
Potatoes - 2 pcs.
Carrots - 2 pcs.
Egg - 2 pcs.
Red caviar – 50 g
Dill - 1 bunch
Mayonnaise

Preparation:

Boil potatoes, carrots and eggs, cool, grate on a fine grater. Finely chop the dill. Cut the fish into thin slices. Place the food in layers on a wide sheet of foil in the following sequence: potatoes, mayonnaise, carrots, mayonnaise, egg, mayonnaise, fish, dill. Fold the foil so that the layers are rolled into a roll. Place the dish in the refrigerator for 2 hours. Before serving, cut and garnish with red caviar.

This is a very elegant salad, with the addition of products that are unusual for domestic housewives - avocado and mango.

Ingredients:

Shrimp – 200 g
Mango - 1 pc.
Avocado - 1 pc.
Salad – 150 g
Lime - 1 pc.
Olive oil

Preparation:

For the sauce, mix lime juice, 1 tbsp. l. lemon, 5 tbsp. l. olive oil. Boil shrimp in salted water with a sprig of rosemary and lemon peel. Peel the mango and avocado and cut into slices. Place shrimp, avocado, and mango on lettuce leaves. Drizzle dressing over salad.

This salad is richness from the bottom of the sea. It is served in small tartlet baskets.

Ingredients:

Squid – 200 g
Peeled shrimp - 200 g
Red caviar – 150 g
Parsley and dill - 1 bunch
Mayonnaise

Preparation:

Boil the squid and cut into thin strips. Chop the greens. Do not cut the shrimp. Mix all ingredients and season with mayonnaise. Serve the salad in tartlets.

Peeled shrimp are most often sold already boiled. That is, to eat them you only need to defrost. To do this, the shrimp need to be immersed in boiling water for 2-3 minutes.

This salad will take 2 hours to prepare. But it will be a real restaurant appetizer for the holiday table.

Ingredients:

Herring fillet – 250 g
Beetroot - 3 pcs.
Beef tongue - 250 g
Potatoes - 2 pcs.
Pear - 1 pc.
Pickled cucumber - 2 pcs.
Onion - 1 pc.
Sour cream
Beet juice
Lemon juice

Preparation:

Boiled tongue and cut half of the herring into cubes. Cut the remaining fish into large pieces for decoration. Boil potatoes and beets, cool, peel and cut into cubes. Peel the pear and cut into cubes. Do the same with onions and cucumbers. Mix all. For the sauce, mix sour cream, beetroot and lemon juice. To decorate the salad, cut half a pear into slices, blanch and tie a feather of green onion around the salad.

Another rich salad with red caviar. But this is not only an expensive, but also a very useful product. Red caviar is rich in vitamins, folic acid and protein, which is absorbed much better than meat or egg protein.

Ingredients:

Red caviar – 140 g
Potatoes - 4 pcs.
Eggs - 6 pcs.
Hard cheese - 150 g
Squid – 450 g
Crab sticks - 200 g
Mayonnaise
Dill - 1 bunch

Preparation:

Boil squid, eggs, potatoes. Grind eggs, potatoes, cheese, squid into strips, crab sticks into cubes. Lay out the salad in layers: potatoes, mayonnaise mesh, a little caviar, squid, mayonnaise mesh, caviar, eggs, mayonnaise, caviar, crab sticks, mayonnaise mesh, cheese, mayonnaise mesh. Garnish the salad with the remaining caviar and chopped herbs.

In order for the puff salad to reveal its full flavor, it needs to be refrigerated overnight.

A good and satisfying salad for a winter feast.

Ingredients:

Beef – 250 g
Potatoes - 4 pcs.
Carrots - 1 pc.
Beetroot - 1 pc.
Prunes – 150 g
Walnuts - 70 g
Mayonnaise

Preparation:

Boil meat and vegetables, cool. Cut potatoes, beef and carrots into cubes. Beets - grated. The salad is laid out in layers, each of which is smeared with mayonnaise: potatoes, carrots, meat, beets. Decorate the top of the dish with nuts and prunes.

This salad really has a royal composition - there are so many delicious ingredients here.

Ingredients:

Smoked chicken legs - 2 pcs.
Eggs - 5 pcs.
Dried apricots - 4 pcs.
Boiled beans - 1 can
Cucumber - 1 pc.
Green onions - ½ bunch
Marinated champignons – 100 g
Mayonnaise

Preparation:

Cut the chicken legs, cucumber, boiled eggs into cubes, dried apricots into strips, finely chop the onion. Drain the juice from the beans and mushrooms. Mix all ingredients and season generously with mayonnaise.

A classic salad that was served at the royal table more than 100 years ago.

Ingredients:

Chicken fillet – 500 g
Cervical cancer – 200 g
Pineapples - 200 g
Eggs - 5 pcs.
Capers - 50 g.
Potatoes - 3 pcs.
Red caviar – 30 g
Mayonnaise

Preparation:

Boil eggs, potatoes, fillets and crayfish tails. Cut all this, including pineapples, into cubes. Mix, add capers and mayonnaise. Mix the salad well, garnish with crayfish tails and red caviar.

Crayfish necks in the salad can be replaced with king prawns.

This dish will definitely become a favorite of a gourmet man.

Ingredients:

Red fish – 300 g
Squid – 400 g
Shrimp – 300 g
Eggs - 4 pcs.
Crab sticks – 150 g
Onion - 1 pc.
Mayonnaise

Preparation:

Boil the squid. Chop crab sticks and onion into cubes, shrimp into halves, and squid into thin strips. Only the whites will be used in the eggs, separate them from the yolks and chop them finely. Peel the salted red fish from bones and skin, cut into slices. Mix everything and season well with full-fat mayonnaise. Garnish the salad with whole shrimp and chopped herbs.

When choosing red fish, you need to take a good look at its color. Natural red fish meat has an uneven color and white streaks. A uniform pink color is a sign of artificial coloring of the fillet. Eating such fish can negatively affect the retina and visual acuity.

In this salad, the delicate taste of squid is perfectly complemented by pickled cucumbers.

Ingredients:

Squid – 300 g
Pickled cucumbers - 2 pcs.
Potatoes - 3 pcs.
Carrots - 1 pc.
Eggs - 2 pcs.
Onion - 1 pc.
Canned peas - ½ can
Mayonnaise

Preparation:

Boil the squid in salted water, cool and cut into thin strips. Boil eggs, potatoes, carrots, cut everything into strips. Cut the cucumbers in the same way. Cut the onion into half rings. Mix all the ingredients, season with mayonnaise and let it brew in the refrigerator. When serving, place on lettuce leaves and garnish the dish with lemon.

Quail eggs add a special chic to the dish.

Ingredients:

Chicken fillet – 200 g
Quail eggs - 10 pcs.
Hard cheese - 150 g
Pickled cucumbers - 200 g
Garlic - 2 teeth.
Mayonnaise

Preparation:

Boil eggs and fillets, cool. Cut the breast into squares, cucumbers into strips, cheese into cubes, eggs into halves. Leave a couple of eggs for decoration. Chop the garlic with a knife. Mix everything, season with mayonnaise and decorate.

Maybe there were no kings in Italy, but the salad according to this recipe turns out excellent. And it won’t take much time to prepare it.

Ingredients:

Ham – 250 g
Asparagus – 150 g
Bell pepper - 1 pc.
Canned corn - ½ can
Yogurt

Preparation:

Boil asparagus for 5 minutes. Cool it down. Cut the ham and pepper into squares, the onion into half rings. Combine everything, mix and season with yogurt. Add paprika and Italian herbs.

This salad could easily serve as a main course, it’s so filling and tasty.

Ingredients:

Pork tongue - 1 pc.
Chicken fillet – 100 g
Marinated mushrooms – 200 g
Eggs - 2 pcs.
Pomegranate - 1 pc.
Parsley and dill - 1 bunch
Mayonnaise

Preparation:

Chop the tongue, fillet and eggs into medium cubes. Drain the liquid from the mushrooms and cut them into strips. Mix the ingredients and season with mayonnaise. Garnish the salad with pomegranate seeds and chopped herbs.

This salad is to the taste of women. Every man should be able to cook it for his queen.

Ingredients:

Turkey fillet – 400 g
Rice - 200 g
Canned pineapples - 1 can
Orange - 1 pc.
Parsley - 1 bunch
Sour cream
Mayonnaise

Preparation:

For the sauce, mix 6 tbsp. l. mayonnaise, 2 tbsp. l. sour cream and pineapple juice. Boil the fillet, cool and separate into pieces by hand. Peel the orange and chop finely. Boil the rice and cool. Cut the pineapple into cubes, chop the parsley coarsely. Lay out the salad in layers: chicken, sauce, pineapple (without juice), sauce, parsley, rice. Place a crown of orange slices on top. Decorate the edges of the salad with chopped herbs.