Trout warm salads diversify a holiday table. They are good as snack for vodka, Scotch whisky, Saca, an elder and even to champagne. It is desirable for hostess to consider composition of ingredients, besides actually trout which would be combined with concrete drink. For example, for vodka trout potatoes warm salad, to an elder – with mussels, will be ideal for Saca – with rice, and for champagne – with cheese.
Trout potatoes warm salad
Ingredients:
- potatoes – 3 pieces; - a cucumber fresh – 2 pieces;
- a trout light salted – 200 g; - lemon juice – 1 tablespoon; - sour cream or mayonnaise – 2 tablespoons; - onion – 1 piece; - white flour – 1 tablespoon; - vegetable oil – 3-4 tablespoons; - greens; - salt to taste. Boil potatoes in a uniform. Wash up cucumbers and cut small into cubes. Attach to cucumbers the chopped greens (fennel, parsley, a basil, green onions and other on your discretion). Cut a trout on strips, sprinkle lemon juice and set aside for a while. Make onions chips: cut bulbs on thin half rings, roll in in flour and roast on oil till brown color. Lay out fried onions on tissues that excess oil flew down.
Further everything should be done quickly, and how guests will sit down at a table. Peel boiled potatoes, small cut and send to a bowl with cucumbers and greens, salt, fill with sour cream (mayonnaise) and mix. Fill with this salad a cup, slightly stamping a spoon (or use a culinary ring), and overturn on a plate. Twist sides of salad with trout strips, from above put fried half rings of onions, decorate all with greens.
Trout warm salad with mussels and vegetables
Ingredients: - trout fillet – 250 g; - a mussel cleaned – 150 g; - a cucumber fresh – 2 pieces; - tomatoes fresh – 2 pieces; - vegetable oil – 2 tablespoons; - a soy-bean sauce – 1 tablespoon; - garlic – 1 clove; - a green salad – 1 bunch. Wash out mussels, water with mix of vegetable oil and a soy-bean sauce and remove for 30 minutes in the fridge. After that put on fire and you extinguish 10-15 minutes a baking plate a cover. Wash out fillet of a trout and bake on a grill to full readiness. While mussels and fish are preparing, wash and cut cucumbers and tomatoes, add the garlic which is passed through a press. Attach yet not cooled down baked trout cut on large pieces, and warm mussels to a vegetable salad. Accurately mix all ingredients. It isn't necessary to salt, the role of salt will undertake a soy-bean sauce in which mussels were extinguished. Wash out and dry lettuce leaves, lay on a dish, and on them ready-to-serve trout warm salad, mussels and a fresh vegetables.
Boiled trout rice warm salad
Ingredients: - trout fillet – 300 g; - rice – 100 g; - onion red – 1 piece; - corn tinned – 100 g; - olive oil – 2-3 tablespoons; - cheese of firm grades - 200 g; - greens for ornament; - salt to taste. Wash out rice under flowing water, lay out it in a pan with cold water, salt, bring to the boil, lower fire, cover and you cook 20-15 minutes. Then cast away on a colander, wash out, let's flow down to water and put on a water bath that rice became warm. While rice is warmed up, boil a trout. For this purpose put fish in the added some salt cold water, put on fire, bring to the boil, scum, lower fire and you cook no more than 10 minutes. Sort a boiled trout on pieces by means of two forks. Further mix warm rice and the fish who wasn't in time to cool down with onions and tinned corn, fill with olive oil, mix, shift in a beautiful salad bowl, strew with the cheese wiped through a small grater, decorate with greens. Warm salad is ready, immediately serve it on a table.