Hot smoked trout salad. Hot smoked salmon salad recipes

Trout is one of the most tender and delicious varieties of red fish. To prepare a variety of dishes from it, no special skills or craftsmanship are required. The most important thing is to simply highlight the exquisite taste and texture of the fish. Trout salads are not only very tasty, but also healthy. It’s not for nothing that nutritionists recommend eating trout regularly – it contains a large amount of Omega-3 fatty acids.

Smoked trout salad

Ingredients:

• smoked trout fillet – 250 g;
• tomato – 3 pcs.;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• lemon juice – 2 tbsp. spoons;
• vegetable oil – 0.5 tbsp.;
• salt, pepper - to taste.

Preparation

To prepare fish salad, take trout fillet, cut into small pieces and place in a salad bowl. Wash the potatoes thoroughly and boil them in their skins. Then cut into cubes and add to the fish. Peel the onion and cut it into half rings, and the tomatoes into small slices. Add everything to the fish and mix well. Now all that remains is to prepare the dressing for our salad. To do this, mix vegetable oil with lemon juice. Pour the dressing over the salad with smoked trout, mix and serve. Smoked trout salad is ready.

Boiled trout salad

Ingredients:

• trout fillet – 400 g;
• apple – 2 pcs.;
• lemon juice;
• cheese – 200 g;
• onion – 1 pc.;
• cucumber – 1 pc.;
• sour cream - 1 tbsp.;
• salt pepper,
• parsley - to taste.

Preparation

Boil the trout fillet in lightly salted water, cut into pieces and place in a salad bowl. Peel the onion and cut it into half rings. Wash the apples and cucumber and cut into strips. Place everything on top of the fish, salt and pepper to taste. Grate the cheese on a coarse grater and add to the salad. Then we make a dressing from sour cream and lemon juice. Pour the boiled trout salad over it and mix everything well. Before serving, you can garnish the dish with parsley.

Hot smoked trout salad

Ingredients:

• hot smoked trout – 400 g;
• cucumber – 2 pcs.;
• apple – 1 pc.;
• tomato – 1 pc.;
• egg – 1 pc.;
• vegetable oil – 3 tbsp. spoons;
• vinegar 3% – 1 tbsp. spoon;
• lettuce, onion, parsley - for decoration;
• salt, ground pepper - to taste.

Preparation

Carefully clean the trout and fillet it. Cut the pulp into small pieces. Peel and seed cucumbers and apples and cut into cubes. Finely chop the green onions and mix everything in a salad bowl. Season with salt and ground pepper to taste and stir. Add a little vinegar, vegetable oil and parsley. Place lettuce leaves on the bottom of a beautiful dish and place all the salad ingredients on them in a heap. Top the dish with slices of hard-boiled egg, tomato cubes and green onions.

Canned trout salad

Ingredients:

• canned trout – 200 g;
• potatoes – 3 pcs.;
• pickled cucumber – 2 pcs.;
• pickled beets – 1 pc.;
• onions – 2 pcs.;
• apple – 2 pcs.;
• boiled beef – 100 g;
• egg – 1 pc.;
• cream – 0.5 tbsp;
• dill, parsley;
• salt, pepper - to taste.

Preparation

Carefully place the canned trout in a colander to drain excess liquid, and then cut it into pieces. Boil potatoes in their skins and cut into cubes. Peel beets, cucumbers, onions and apples and cut into small pieces. Boil the beef in advance, cool and chop. Place all the vegetables, pieces of canned trout and boiled beef in a salad bowl and season with salt and pepper to taste. Mix everything thoroughly, add a little beetroot brine.

Whip the cream thoroughly and season the finished salad. Top with finely chopped hard-boiled egg and herbs. Let's serve!

We bring to your attention recipes for salads with smoked trout. The selection includes recipes of varying complexity that are suitable for every day and for the holiday table.

Option 1

Ingredients:

• hot smoked trout (fillet) – 150 g;
• lemon – 1 pc.;
• apple – 1 pc.;
• butter – 0.5 tbsp. l.;
• head lettuce – 1 pc.

For the lingonberry sauce:

• lingonberries – 1 glass;
• nut oil – 1 tbsp. l.;
• vinegar;
• ground black pepper, salt to taste.

Food preparation

Trout is cut into pieces. The apples are washed, cored, and cut into slices. Sprinkle apples with squeezed lemon juice. Heat a frying pan with butter, add apples, heat for 5 minutes. The salad is washed, dried and separated into leaves.

Cooking procedure

To make the sauce, grind lingonberries with the addition of salt, pepper, and vinegar. Pour the nut butter into the mixture and beat until smooth. The serving dish is covered with green leaves, apples and pieces of fish are placed on them, and sauce is poured over them.

Hot smoked trout is possible.

Option 2

An exquisite dish for a festive table.

Ingredients:

• arugula or ready-made salad mixture – 120 g;
• new potatoes – 200 g;
• beets – 150 g;
• smoked trout fillet – 200 g;
• radishes – 8 pcs.;
• olive oil - to taste;
• balsamic sauce.

Food preparation

Potatoes and beets are boiled, cooled, peeled, and cut into medium-sized slices. The fish fillet is cut into pieces. Arugula is divided into parts by hand.

Cooking procedure

Combine all the products according to the recipe, place on a serving dish, pour over olive oil, and decorate with balsamic sauce.

Option 3

Ingredients:

• hot smoked trout – 300 g;
• new potatoes – 700 g;
• shallot – 1 pc.;
• salad mixture - 1 package;
• celery – 1 pc.;
• capers – 1 tbsp. l.

for the sauce:

• Dijon mustard – 1 tbsp. l.;
• red wine vinegar - 2 tbsp. l.;
• olive oil – 60 g;
• dill - to taste;

Food preparation

The fillets are cut coarsely or simply divided into pieces. Boil the potatoes, drain the water, cover with a towel to keep warm. Dill and celery are washed, dried, and finely chopped. The shallots are peeled, washed, and cut into strips.

Cooking procedure

To make the sauce, first combine mustard with wine vinegar and dill, then gradually add oil while stirring.

Potatoes mixed with capers, celery, shallots and salad mixture are placed in a salad bowl. Place pieces of fish on the surface and pour sauce over them. Consume warm.

You can use another one for salads. Follow the link and find even more salads for yourself.

With cold smoked trout

Option 1

Delicious salad with rice and fish.

Ingredients:

• cold smoked trout – 400 g;
• canned green peas – 100 g;
• canned corn – 100 g;
• fresh cucumber – 50 g;
• white and brown rice – 120 g;
• asparagus – 50 g;
• dill - to taste.

For the sauce:

• lemon juice – 2 tbsp. l.;
• olive oil – 2 tbsp. l.;
• Dijon mustard – 0.5 tsp;
• honey – 0.5 tsp.

Food preparation

The rice is boiled and cooled. The cucumber is washed and cut into slices. Fish fillets are cut into large pieces. Asparagus is boiled and cut like fish.

Cooking procedure

For the sauce, beat olive oil with lemon juice, Dijon mustard, and honey.

Combine rice with corn, peas, cucumber, and asparagus. Place on a serving plate. Trout is placed on top of the salad, garnished with dill, poured over the sauce and served.

Option 2

Delicious and aromatic salad.

Ingredients:

• cold smoked trout – 350 g;
• young potatoes – 1 kg;
• mint – 1 tbsp. leaves;
• dill – 50 g.

For refueling:

• sour cream – 100 g;
• balsamic vinegar - 1 tbsp. l.;
• garlic – 1 clove;
• salt, pepper - to taste.

Food preparation

Potatoes are boiled in their skins, cooled, peeled, and cut into slices. The fish is cut into pieces. Dill and mint are chopped.

Cooking procedure

For dressing, combine sour cream with vinegar, garlic, salt, and pepper.

After stirring slightly, place the trout with potatoes, dill and mint in a salad bowl. Pour the dressing over the dish and serve.

Option 3

A very simple and affordable salad in 5 minutes.

Ingredients:

• cold smoked trout – 200 g;
• fresh cucumber – 1 pc.;
• young potatoes – 300 g;
• zucchini – 100 g;
• radishes – 4 pcs.

For the sauce:

• yogurt – 200 g;
• lemon juice – 1 tbsp. l.;
• sesame tahini – 1 tbsp. l.;
• olive oil – 2 tbsp. l.;
• dill - to taste.

Food preparation

Fish fillets are cut into large pieces. Potatoes are boiled in their skins, cooled, peeled, and cut into slices.

Cooking procedure

For the sauce, thoroughly whisk unsweetened yogurt, lemon juice, tahini, olive oil, and dill.

Cucumbers, potatoes, zucchini are fried on the grill (you can use an electric grill). Place them beautifully on a serving dish and pour the sauce well over them. They lay out the fish. Decorate with radish slices.

As you have already seen, trout goes well with many available products. Making salads from it is a pleasure. Take our recipes as a basis and come up with your own signature salads with smoked fish.

Salad with hot smoked fish is an excellent alternative to meat appetizers on a festive table. This dish is very quick to prepare and is perfect as a quick snack. Before serving, the salad with fish should be left to steep for at least an hour.

The main component of the appetizer, hot smoked fish, should be chosen according to preferences. This can be red sea fish, dietary fish such as cod or tuna, as well as mackerel, catfish, sardines and even silver carp. The fish will be complemented by a delicious sauce, herbs, additional ingredients in the form of cheese, eggs and a variety of vegetables.

It is worth remembering the role of herbs and spices in a salad - they are extremely important in appetizers with hot smoked fish. Cilantro, basil, thyme or parsley will perfectly complement the product.

Serving the salad should be given special attention. It can be decorated in puff form, and also can be formed into a beautiful slide using a ring mold. A good serving option would be a variation of the appetizer on bruschetta.

How to prepare a salad with hot smoked fish - 15 varieties

Classic salad "Captain"

the simplest and most classic variation of smoked fish salad can easily become the basis for subsequent culinary experiments.

Ingredients:

• Onion - 1 pc.
• Fish - 450 g
• Potatoes - 600 g
• Mayonnaise - 250 g

Preparation:

Divide the fish into small fibers.

It is best to give preference to cod or sea bass.

Chop the onion into small cubes. Pour boiling water over to remove bitterness. Add onion to fish.

Boil the potatoes and then mash them into puree. Mix with fish and onions. Season the appetizer with mayonnaise.

Sprinkle with herbs.

Delicate and very fresh salad with sea fish for a tasty and light dinner.

Ingredients:

• Avocado - 1 pc.
• Black pepper
• Kinky salad
• Hot smoked tuna - 100 g
• Pink pepper - ½ tsp.
• Canned corn - ½ can
• Grapefruit - 1 pc.
• Smoked salmon - 200 g
• Lime - 2 pcs.
• Olive oil - 6 tbsp.
• Salt - to taste

Preparation:

Peel and chop the avocado thoroughly. Sprinkle the fruit with lime juice.

Tear the washed salad into pieces.

Chop the salmon into slices and the tuna into small pieces.

Place the salad on a plate and sprinkle with corn.

Peel the grapefruit from films and disassemble into slices.

Sprinkle crushed pink pepper over the salad.

Combine lime juice with oil and pepper, season with salt and pour over salad before serving.

Delicate salad with herbs and smoked trout for the holiday table.

Ingredients:

• Sour cream - 2 tbsp.
• Trout - 1 pc.
• Mayonnaise - 2 tbsp.
• White bread - 3 slices
• Dill - bunch
• Cheese - 80 g
• Iceberg - 1 head
• Garlic - 1 clove
• Olive oil

Preparation:

Chop the bread into cubes and fry in olive oil.

Before assembling the salad, you should definitely cool the croutons.

Grate the cheese on a very fine grater.

Combine sour cream with grated garlic and mayonnaise. Add chopped dill.

Clean the fish. Remove head, tail and skin. Cut the trout into fibers.

Chop the salad into pieces. Top with sauce.

Add cheese and place salad on a serving plate. Spread with a layer of sauce, then sprinkle with cheese. Place a layer of fish, sprinkle with breadcrumbs. Sprinkle the snack with cheese.

An interesting version of Italian-style salad for holiday serving.

Ingredients:

• Mayonnaise - 150 g
• Capers - 50 g
• Potatoes - 1 kg
• White wine vinegar - 2 tbsp.
• Fish - 250 g
• Ground black pepper
• Olives - 200 g
• Green onions - bunch
• Orange juice - 200 ml.
• Tomatoes - 4 pcs.

Preparation:

Boil the potatoes, peel and chop into slices.

Cut the tomatoes into slices.

Clean the fish and separate the fillets.

Combine all ingredients with orange juice, wine vinegar and garnish the dish with onions.

A delicate and very satisfying salad with a refreshing taste and very piquant aroma.

Ingredients:

• Mayonnaise - 50 g
• Potatoes - 4 pcs.
• Pickled cucumbers - 3 pcs.
• Cod - 300 g
• Carrots - 1 pc.
• Lettuce - 50 g
• Green peas - 50 g

Preparation:

Boil the root vegetables and peel thoroughly.

Remove the skin and spine from the cod and disassemble into pieces.

Chop carrots and potatoes into cubes.

Cut the cucumbers into cubes.

Shred the lettuce.

It is best to pick the lettuce leaves with your hands.

Combine all ingredients with mayonnaise.

Delicious Italian salad with fish for a quick holiday appetizer.

Ingredients:

• Apple - 300 g
• Fish - 300 g
• Pasta - 300 g
• Mayonnaise - to taste
• Ground black pepper
• Onion - 1 pc.

Preparation:

Cook pasta in water al dente.

Peel the apples and chop into cubes.

Chop onion and fish. Connect the components.

An interesting variation of salad with hot smoked fish in a beautiful design. The salad is very filling and pleasant in taste.

Ingredients:

• Mayonnaise - 100 g
• Fresh cucumber - 1 pc.
• Boiled potatoes - 200 g
• Parsley - bunch
• Sour cream - 100 g
• Boiled carrots - 1 pc.
• Pink salmon - 1 pc.
• Green onion - bunch
• Boiled egg - 2 pcs.
• Soy sauce - 50 ml.
• Dill - bunch
• Olives - 50 g

Preparation:

Cut pink salmon into fillets. Chop into small pieces.

Finely chop the cucumber.

Cut the potatoes into cubes.

Chop the boiled carrot into cubes.

Chop the eggs.

Chop the greens.

Cut the olives into rings.

Combine sour cream with soy sauce and mayonnaise for salad dressing. Combine dressing with salad ingredients.

A delicious low-calorie salad for any occasion. The ingredients combine perfectly and complement each other.

Ingredients:

• Garlic - 2 cloves
• Beetroot - 150 g
• Olive oil - 2 tbsp.
• Pasta - 100 g
• White wine vinegar - 1 tbsp.
• Hot smoked mackerel - 100 g
• Dijon mustard - 1 tsp.

Preparation:

Peel the beets, cut into slices and bake, brushing with oil.

Break the mackerel into pieces.

Boil the farfalle pasta.

Combine the ingredients, sprinkle with grated garlic, pour over oil, as well as vinegar and mustard.

Delicate salad with hot smoked mackerel with a very pleasant aftertaste and light sourness.

Photo 9.

Ingredients:

• Smoked fish - 250 g
• Pepper
• Carrots - 1 pc.
• Vegetable oil - 50 ml.
• Vinegar - 30 ml.
• Apple - 2 pcs.
• Onion - 2 pcs.
• Sugar - 5 g
• Pickled cucumber - 2 pcs.

Preparation:

Peel the fish and separate the fillets. Disassemble into small pieces.

Grate the carrots on a fine grater.

Chop the onion into half rings.

Peel the apples and chop into small cubes.

Cut the cucumbers into slices.

Combine remaining sauce ingredients.

The vinegar in the dressing will help the apples maintain their white color and not darken. You can also replace vinegar with citrus juice.

Season the salad with the prepared mixture and serve.

A delicious appetizer with smoked cod and tender peas for any occasion.

Ingredients:

• Onion - 1 pc.
• Cod - 300 g
• Fresh cucumber - 1 pc.
• Boiled potatoes - 3 pcs.
• Mayonnaise
• Boiled eggs - 3 pcs.
• Canned green peas - 200 g

Preparation:

Divide the cod fillet into pieces.

Chop the boiled potatoes and eggs into cubes.

Add onion and cucumber. Season the dish with peas and mayonnaise.

Delicate salad "Festive"

A delicious salad with a minimum of ingredients for your table! Ideal for a quick meal.

Ingredients:

• Red fish - 200 g
• Boiled eggs - 3 pcs.
• Boiled rice - 150 g
• White onion - 1 pc.
• Mayonnaise

Preparation:

Chop the onion very finely.

Boil or steam the rice.

Boil the eggs.

Pour boiling water over the onion to remove the bitterness. Then drain the liquid and place the onion in the refrigerator.

Break the fish into small fibers.

Chop eggs into small cubes.

Combine salad ingredients and season.

Let the dish sit for at least an hour. Then, decorate using a culinary ring.

"Fish in the Pond"

Delicate fish salad with spicy onions for the holiday table.

Ingredients:

• Fresh cucumber - 1 pc.
• Dill greens
• Mackerel - 200 g
• Leek - 1 pc.
• Boiled egg - 1 pc.
• Parsley
• Boiled potatoes - 3 pcs.
• Mayonnaise

Preparation:

Chop all ingredients into cubes. Season with mayonnaise and chopped herbs.

Salad "300 calories"

An interesting dietary variation of salad with herbs for a hearty dinner.

Ingredients:

• Mustard with grains - 1 tsp.
• Cucumber - 1 pc.
• Mackerel - 1 pc.
• Salt - to taste
• Olive oil - 1 tbsp.
• Red onion - 1 pc.
• Apple cider vinegar - 1 tsp.
• Arugula - 1 bunch

Preparation:

Fillet the mackerel and cut into pieces.

Chop the onion into rings.

Slice the cucumber.

Add arugula.

Season the salad with a mixture of mustard, vinegar and oil.

Serve the salad immediately.

A delicious salad with tomatoes and herbs for any occasion - holiday, lunch or buffet.

Ingredients:

• Mackerel - 300 g
• Olive oil - 3 tbsp.
• Olives
• Fresh cucumber - 1/2 pcs.
• Basil - 1 bunch
• Chili pepper - 2 g
• Tomatoes - 2 pcs.
• Garlic - 1 clove

Preparation:

Fillet the fish and chop into pieces.

Chop tomatoes and cucumber.

Chop the greens and mix with grated garlic and oil.

Combine salad with sauce and chopped pepper.

A delicious and extremely simple salad with red fish for a festive feast.

Ingredients:

• Mayonnaise
• Potatoes - 3 pcs.
• Apple - 1 pc.
• Pink salmon - 300 g
• Egg - 3 pcs.

Preparation:

Peel the boiled potatoes and grate them on a very coarse grater. Cover with mayonnaise and salt.

Clean the pink salmon and chop into cubes.

Lubricate the fish with sauces and sprinkle with grated peeled apple.

Place grated eggs in the next layer. Spread with mayonnaise and decorate as desired.

Please note that you should start preparing this appetizer at least 3 hours before your family or guests want to enjoy it, or better yet, the day before. However, sometimes it is very convenient.

After all, there are not many dishes that can be prepared in advance, and on the day of a festive dinner or lunch you can simply take and serve.

Start cooking 3-8 hours before serving
400 g hot trout
or cold smoked 2 fresh cucumbers
1 small white onion 200 ml sour cream
2 lemons
2 tbsp. l. Sahara
2 tbsp. l. white wine vinegar
1 tsp. mustard seeds
2 tbsp. l. horseradish without additives a small bunch of parsley salt
4 servings

Preparation: 3-8 hours Cooking: 10 minutes.
Cut the cucumbers into thin slices. Cut the onion into the same circles.

Stir cucumbers and onions in a bowl, sprinkle lightly with salt and set aside for 1 hour. Then rinse with cold water and dry thoroughly with paper towels.
Stir sugar in 2 tbsp. l. hot boiled water. Pour in vinegar, add mustard seeds. Stir again, heat (do not boil!) and pour the resulting mixture over the cucumbers and onions.

Cover and refrigerate for at least 2.5 hours, preferably overnight.
Chop the parsley and add to the cucumbers. Mix horseradish with sour cream. Scald the lemons with boiling water and cut into large slices.

Break the trout into large pieces or cut into slices; place on a dish. Place cucumber salad and lemons nearby. Serve horseradish with sour cream separately.

Grocery tip
When the season comes and aromatic sweet red Crimean onions appear on sale (their bulbs seem to be squeezed from the poles), add them to the salad, but without pickling them, just fresh. Pickle regular onions as stated in the recipe, but use half as much.

The owner of one of the hotels in the Austrian Alps taught us this recipe. In order for the trout to turn out truly blue, it is practically not cleaned.

Please note that this appetizer must be prepared at least 3 hours before your family or guests want to enjoy it.

4 small trout, cleaned, with head and tail 1 tbsp. spoon of vegetable oil 3 red onions, rings 1/2 cup white wine 1.

4 gutted trout with skin (boneless, headless if possible) 2 tbsp. spoons of flour 2 tbsp. spoons of vegetable oil 3 tbsp. spoons of fresh root.

Any fish is a dietary product, very healthy for both adults and children. Cooking methods or sauces help make it more harmful.

The tradition of eating everything with nuts exists in one of our favorite cuisines - Georgian. This recipe, however, has nothing to do with Georgia.

Cooking method. Mix salt, sugar, dill, coriander. Place half of the mixture on top of the trout fillet and.

Cooking method. Rinse the trout under running water and dry with a paper towel.

Remove a thick layer of peel from the lemon.

Cooking method. Rinse the trout under running water, sprinkle with lemon juice, salt and pepper and leave for 10 minutes.

Cooking method. Salt the trout fillet, bread it in flour, fry in hot oil on both sides until golden brown.

trout - 4-5 pcs. flour - 2 tbsp. l. ground crackers - 2 tbsp. l. vegetable oil - 6 tbsp. l. dill and parsley - 3.

trout (fillet) - 450g butter - 5 tbsp. vegetable oil - 1 tbsp. lemon juice - 2 tbsp. parsley -.

sweet pepper (red) - 2 pcs. sweet pepper (green) - 2 pcs. onions - 2 pcs. carrots - 4 pcs. green pods.

A type of picturesque dish popular in Provence.
The hearty salad is the perfect summer lunch dish to make the most of new potatoes and asparagus when these vegetables are in high season.

600 g small new potatoes
225g asparagus spears, tough ends trimmed and sliced
225g cherry tomatoes, halved
40 g pitted black olives
2 large eggs
175 g hot smoked trout fillet, cut into slices
85 g rocket salad

Dressing with parsley
2 tbsp. l. cold pressed olive oil
1 tbsp. l. lime juice
1 tbsp. d. Dijon mustard
1 tbsp. fresh parsley

Preparation

1. First prepare the dressing: shake all ingredients in a bottle with a screw top. Season with salt and pepper to taste. Cook the potatoes in lightly salted boiling water for 15 minutes until softened.

Remove the potatoes with a slotted spoon, leave the small ones whole and chop the large ones. Stir in the dressing and let sit for a while.

2. Bring the water back to the boil and add the asparagus, then reduce the heat and cook for 4-5 minutes until soft. Remove the asparagus with a slotted spoon, cool quickly under running cold water and pat dry. (This method allows the asparagus to cool quickly and maintain its bright green color.) Add the asparagus to the potatoes along with the tomatoes and olives and stir to combine.

3. Place the eggs in the same pan with water and cook for 7 minutes. Remove, run under cold water until cool enough, peel and cut into quarters.

4. Add the eggs, trout and rocket salad to the potatoes, stir gently to distribute the dressing evenly. Serve the salad lukewarm or cold.

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Meat salad or Olivier salad is a popular and favorite dish for any holiday table. Each housewife makes it in her own way, and there are a huge number of variations of this salad. For many years, I practically forgot about this salad, switching to a completely new diet and composition of dishes, due to a significant change in climate, and as a result of my fascination with new culinary ideas of one or another national cuisine, many of which are unusually widely represented in Australia. Until now, our daily menu includes our favorite dishes and cooking techniques from Italian, Chinese, Spanish, and French cuisine. It is impossible to list the cuisines of all European and Asian peoples, the dishes, products and spices from which have entered our lives forever.

Meat salad, which I always made for all holidays and birthdays, returned to our lives in a completely unexpected way. In Riga, I used doctor's sausage, boiled chicken or beef as the meat component of the salad. Smoked trout, for reasons unknown to me, turned out to be the first protein food of animal origin that I could tolerate and introduce into my diet after 7 years of restoring the completely impaired digestive functions of my gastrointestinal tract. After being diagnosed with celiac disease, for the first seven years, I could not tolerate any animal protein except eggs. Tender, tasty and easily digestible hot smoked trout became the protein product that I began to tolerate without negative consequences, and was able to introduce into my regular diet. The option of a meat salad with fish instead of meat immediately came to mind. Along with replacing meat with fish, I slightly modified the composition of the remaining ingredients, refusing to use boiled potatoes, and replacing half the portion of mayonnaise with Dijonnaise (a mixture of mayonnaise with Dijon mustard).

The use of Dijonnaise adds a spicy kick to the salad, which, with tender fish and mild mayonnaise, had a somewhat rustic taste. Also, the original Dijonnaise does not contain gluten in its composition, and sometimes, in the absence of gluten-free mayonnaise, I mixed it with sour cream (not the best option for my taste, but quite acceptable).

I make the second version of this salad with canned crabs (which, it should be noted, contain very finely divided pieces without much taste), or with fresh crabs, which can be ordered, already cooked, in fish stores during the season. In the fresh crab salad, I use pickled cucumbers along with fresh cucumbers, or just fresh cucumbers. In the latter case, the salad must be well salted, while a salad with smoked trout using pickled cucumbers does not require salt.

Ingredients:

approximate composition and quantity

• 1 medium-sized hot smoked trout (seeded flesh) or 300g crab meat
• 3-4 carrots, peeled, boiled
• 4-5 medium-sized pickled cucumbers (or a mixture of them with fresh cucumbers)
• 4 hard-boiled eggs
• jar of young canned peas
• 1 medium onion (I like to use a mixture of white and red onions)
• 2 large tablespoons gluten-free mayonnaise (be careful when reading the label; many thickeners may be wheat derivatives)
• 2 large tablespoons gluten-free Dijonnaise
• salt and black pepper to taste, if necessary

Preparation:

• boil carrots and eggs
• finely chop cucumbers, carrots, eggs
• chop the onion very thinly
• clean the flesh of the fish from the bones, divide the flesh into pieces of the desired size (not very small)
• add green peas
• add mayonnaise and Dijonnaise (or any other dressing)
• mix

Sometimes I use 1-2 tablespoons of liquid from a jar of green peas if the mayonnaise is very thick. I add this liquid to the mayonnaise and mix everything thoroughly with a whisk until smooth, and use this mixture to dress the salad.

Smoked trout salad with this composition of ingredients, without potatoes and with a low-fat dressing, is suitable not only for a holiday table, but also for regular, although not particularly frequent, consumption. This is a nourishing, tasty, protein-rich dish. In a closed container, the salad keeps well for several days in the refrigerator. When using fresh cucumbers, the salad releases liquid during storage, which must be taken into account when calculating the amount of mayonnaise for dressing. You can, of course, use regular canned peas, but young, smaller and more delicate in taste, it seems to me more suitable in combination with smoked trout.

I love this salad more than anyone else in my family and I always make it for Christmas dinner lately. I think that the emotional factor also plays a special role for me, my special relationship with this product, which was the first to make a hole in the microscopic set of products that I could use in my diet, and opened up the opportunity for me to gradually introduce new food products into my diet .