The salad made on the basis of boiled fish is the tasty and useful product comprising the maximum quantity of vitamins and minerals. Boiled fish will perfectly add taste of vegetables and greens.
Boiled fish can by the right be considered as a well of vitamins and nutritious minerals as such way of processing is the most sparing, allowing to keep taste and advantage of the final product. The secret of longevity, youth and beauty is at Japanese in the use of a large number of fish. Therefore it is possible to adopt this postulate and more often to do boiled fish salads, the benefit - today it is possible to find everything in shops for this purpose necessary.
River King and Delicious salad
Salmon in number of 270 g to boil in slightly added some salt water until ready, to remove a skin, to take bones and to crush. To boil several tubers of potatoes in a uniform, to cool, clean and grate. To cut hundred grams of fresh tomatoes and the same amount of sour apples into cubes. Do the same also with 2–3 pickled cucumbers. Tear several lettuce leaves hands. Connect all ingredients, having added to a dish a half banks of olives without stones, 30 g of red caviar, 200 g of boiled shrimps and the chopped greens. Salt, pepper to taste and dress with mayonnaise.
For preparation of salad "Delicious" to boil 500 g of fillet of any saltwater fish, to cool and crush. Fresh in number of 2 pieces to slice tomatoes, also to arrive with 2 pods of sweet tinned pepper. To boil a half of a head of cabbage of a cauliflower until ready in slightly added some salt water, to cool and sort on inflorescences. Boil, shell and crush one egg. Lay out a capacity bottom lettuce leaves and fill it with the fish, vegetables, cabbage and egg. Add a half-glass of a green canned peas and the same amount of mayonnaise. To move everything and to decorate with greens.
Udmurt salad and vinaigrette with potatoes, haricot and fish
Two carcasses of a pollock to boil and cut, having removed all bones and a skin. Cut fillet into cubes. To boil potatoes in number of 5 pieces in a uniform, to cool and also to cut into cubes. Crush three pickles the same way. Connect all ingredients, having filled them with 3 tablespoons of grated horse-radish and the same amount of mayonnaise. Add a vinegar tablespoon, salt and the chopped greens. To mix everything, to decorate with parsley branches. For preparation of vinaigrette with haricot, potatoes and fish a carcass of a pike perch in number of 300 g to boil, remove all bones and to crush a fork. Four tubers of potatoes and 2 tubers of beet to boil, clean and slice. Tear lettuce leaves hands, to squeeze out 3 garlic gloves via the garlic press. To cut one pickle and two tomatoes straws. Connect all ingredients, add to bank of tinned red beans, salt, pepper to taste and dress with mayonnaise. Decorate with greens.