Salad with smoked catfish. Salad with smoked fish Hot smoked catfish salad

Catfish is a fish for everyone. Firstly, it is very fatty, in addition, its meat is gelatinous, and not every cooking method is suitable for it. At the same time, its flesh is white, tender, slightly sweet, contains few bones and many useful elements, including vitamins A, PP, B 1, B 6, thiamine, riboflavin, etc.

The fish is easy to buy in any supermarket, and its price is not shocking - in general, it is an affordable fish, and therefore quite popular. And one of the best ways to prepare it is smoking. You can buy smoked catfish ready-made, but if you have a smokehouse at your dacha, you can easily make it yourself.

This fish is smoked both cold and hot. The first is quite labor-intensive and may seem difficult to implement at home, but the second is a completely feasible task for any summer resident - owner of a barbecue and smokehouse.

A great way to cook fish outdoors. To do this, you will need the catfish itself, salt, any spices (to taste), water and a smokehouse with a water seal.

Preparation procedure:

1. Rinse the fish pieces thoroughly, place in a colander and let the water drain. Salt the fish, add pepper and spices and leave for a couple of hours.
2. The next stage is bandaging the fish so that the carcasses do not fall apart. Place a thread on a flat surface and a piece of catfish on it, tie a knot so that one end is long and the other short. Insert the long end of the thread under the fish, pull it out from the other side, drag it under the thread coming from the knot and pull it off. Then again slip a long thread under the fish, pull it out from the other side, put it under the thread again and pull it off. Do this until the entire piece is tied. Turn the piece of fish over, pass the thread in the middle under the transverse threads on the back side and wrap it once around each of them. After going through all the transverse threads, tie with the short end left at the beginning. The fish is ready for smoking.
3. Now you need to prepare the smokehouse. Pour wood chips, preferably alder, onto its bottom and distribute it evenly. Place a drip pan or, if there is none, a piece of foil on the wood chips. Next, install a grill, place pieces of catfish wrapped in threads on it, cover with a lid and pour water into the water seal.
4. Light a small fire in the grill and place the smoker on it. The water in the smokehouse should evaporate, but not boil. The catfish takes about 40 minutes to prepare. Then the smokehouse is removed from the heat, but do not take out the fish immediately, but do this after an hour, when it has cooled down.

It is served with a side dish or simply put on bread and eaten like a sandwich

The hot smoked catfish is now ready to eat. Once cooled, it cuts well with a knife.

Cold smoked catfish

The cold smoking process is more labor-intensive and time-consuming:

1. Clean the catfish from the films, remove the insides, scrape the skin with a knife. Rinse it thoroughly, then drain and dry with a paper towel.
2. Rub the fish with salt, place in a container and sprinkle a layer of salt on top. Leave for a day.
3. Remove the catfish from the salt, add cold water and soak for about an hour.
4. Now tie the fish with threads or twine so that the flesh does not fall apart.
5. Hang the pieces of catfish in a draft and dry for a day.
6. As soon as the fish is dry, you can begin smoking, which will last 24 hours.
7. Smoking using smoke, the temperature of which should be about 25 degrees.
8. When the smoking process is over, leave the fish in the smokehouse for a day.
9. Remove the catfish from the smokehouse and place it in a draft in a dark, cool place for two days. During this time, excess smoke will disappear, and the meat will become tasty and aromatic.

Before smoking, the fish must be salted, then smoked with cold smoke in a special smokehouse

Cold smoked catfish is ready. It can be eaten simply with bread, cut into pieces, or used as part of various dishes.

What can you make from smoked catfish?

You can make excellent spicy salads with smoked fish.

Recipe 1
Ingredients:

• 300 grams of hot smoked catfish pulp;
• three hard-boiled eggs;
• eight cherry tomatoes;
• a tablespoon of grated Parmesan;
• three tablespoons of olive oil;
• three pieces of baguette;
• Caesar sauce (ready);
• garlic clove;
• a bunch of lettuce;
• salt, ground pepper, oregano to taste.

Preparation:

1. Cut the baguette into cubes and lightly fry with olive oil, grated garlic and oregano.
2. Wash the lettuce leaves, dry them and place on a plate.
3. Place the cut-up catfish on lettuce leaves.
4. Followed by halves of cherry tomatoes and boiled eggs cut into quarters.
5. Sprinkle with Caesar, add salt and ground pepper.
6. Now put the baguette crackers and sprinkle the whole thing with grated Parmesan cheese.

Salad ready.

Recipe 2
This cooking method is very simple.
Ingredients:

• 0.6 kg hot smoked catfish;
• small onion;
• a teaspoon of freshly ground black pepper;
• mayonnaise.

Preparation:

1. Peel the fish, remove the bones, and break it into small pieces.
2. Finely chop the onion.
3. Mix smoked catfish pulp, onion and pepper.
4. Add a little mayonnaise just to bind all the salad ingredients - they should not swim in the sauce.
5. Place the finished salad in the refrigerator for several hours.

The salad can be eaten as usual with a fork, but also spread on bread, served in tartlets or with rye dough biscuits.

For those who don’t really like fish or specifically catfish, it’s still worth taking a closer look at this method of preparing it. Perhaps you will change your mind, and smoked catfish will become a welcome guest on your table.

The catfish apparently got its name from its powerful, wide jaws with tuberculate teeth, which allow them to crush the thick walls of shells.

Among Scandinavian fishermen, the liver of this fish is considered a delicacy. Today we will try to make a salad with smoked catfish. The catfish apparently got its name from its powerful, wide jaws with tuberculate teeth, which allow them to crush the thick walls of shells.

Among Scandinavian fishermen, the liver of this fish is considered a delicacy. Today we will try to make a salad with smoked catfish.

Ingredients

Smoked catfish 400 g;

Fresh small cucumbers 3 pcs;

Boiled eggs 3 pcs;

Smoked cheese Chechil 70 g;

Green cilantro, dill;

Green onions;

Salad seasoning, oregano;

Mayonnaise or sour cream.

Cooking method

Peel hot smoked catfish from skin and bones, divide into small pieces and place in a salad bowl. Add finely chopped green onions and cilantro and dill.

Finely chop the boiled eggs, fresh cucumbers (if the skin is rough, peel them), cut the chechil into thin slices and put everything in a salad bowl. Add salt, oregano and salad dressing.

Mix everything. Season with mayonnaise or sour cream. Place on a plate and garnish with dill and radishes.

Bon appetit!

Smoked fish salad

800 g hot smoked white fish (whitefish, hake, pollock, etc.)
1/3 cup mayonnaise
1/3 cup sour cream (or another 1/3 cup mayonnaise)
1/2 cup celery root, cut into small pieces
2 tablespoons fresh chopped dill
2 tablespoons fresh chopped green onions
salt and pepper to taste
freshly squeezed lemon juice to taste (from 1-2 lemons)
4 small white buns
1 red onion, cut into half rings
150 g cream cheese
8 slices lightly salted salmon.

Preparation:
Remove skin and bones from the fish and place in a bowl. Shred the fish pieces with a fork or your fingers. Place mayonnaise, sour cream, chopped celery, dill, green onions in a bowl with fish and stir with a fork. Season the salad with pepper and fresh lemon juice to taste. Cut the buns lengthwise and spread cream cheese on each half. If the top of the bun is wobbly, trim it a little to make the bottom flat. Top the cheese with a slice of salmon, onion half rings and finally the fish salad.

Salad “Dreams of Andalusia”

leek - 1 stalk
onion - 1 head
hot smoked salmon fillet - 150-200 g
oranges - 3 pcs.
chopped walnuts - 1/2 cup
thick sour cream - 2-3 tbsp. spoons
light mayonnaise - 2-3 tbsp. spoons
semi-dry sherry - 1 tbsp. spoon
orange juice - 2 tbsp. spoons
salt

Before you start preparing the salad, I want to note that, firstly, you can take the wine to your taste - the main thing is that it is not fortified; and secondly, salmon can be replaced with any meaty hot smoked fish.

So, let's start preparing the salad with leeks - the white rings will set the tone. The thinner you cut them, the better the other components of this dish will combine.

Cut the fish into strips. Carefully remove the films and membranes from the oranges and cut the slices into several pieces.

The nuts can be chopped quite coarsely. Now let's put it all together.

Now it's time for the sauce. Mix sour cream with mayonnaise, sherry, orange juice, salt, and you can add a pinch of white pepper.
"Hot smoked fish salad"

50 grams smoked bacon
700 grams of hot smoked fish
100 grams of onions
50 grams of vegetable oil
100 grams of pickled cucumbers

Cut the fish, remove the bones, cut the fillet into pieces. Mix finely chopped cucumbers, onions and bacon with the fish, season with oil and ground pepper. add salt and mix.
Salad with hot smoked fish

hot smoked mackerel - 2 fillets
potatoes - 2-3 pcs.
pickled cucumbers - 2 pcs.
canned green peas - 4 tbsp. spoons
carrots - 1 - 2 pcs.
mayonnaise - 1/2 cup
green salad leaves
dill or parsley

Wash the potatoes and carrots, cover with cold water and boil until tender. Cut the fish fillet and cucumbers into slices. Peel boiled and cooled potatoes and carrots, cut into thin slices, combine with chopped fish, cucumbers, green peas, part of the mayonnaise and mix carefully. Place the salad in a heap in a salad bowl, pour over the remaining mayonnaise, garnish with slices of fish, carrot slices, lettuce and parsley or dill.

Hot smoked fish salad

700 g hot smoked fish, 50 g vegetable oil, 100 g pickled cucumbers, 100 g onions, 50 g smoked bacon
Cut the fish, remove the bones, cut the fillet into pieces. Mix finely chopped cucumbers, onions and bacon with fish, season with oil and ground pepper. Add salt and mix.

Salad with hot smoked fish with mayonnaise

Smoked fish (cod, sea bass or mackerel) - 400g
- potatoes - 4-6 pcs.
- pickled cucumber - 4 pcs.
- canned green peas - 80g
- carrots - 3-4 pcs.
- green salad - 40g
- mayonnaise - 1/2 cup
- greens - to taste.
Cut the cooked and cooled vegetables into thin slices, combine with chopped fish, green peas, 3/4 of the mayonnaise and mix carefully.
Place the salad in a heap in a salad bowl, garnish with slices of fish, vegetables included in the salad, green lettuce leaves, pour over the rest of the mayonnaise so that the mayonnaise does not pour over the fish and vegetables placed for decoration, and sprinkle with finely chopped parsley or dill.
Salad with smoked pink salmon and pickled corn

hot smoked pink salmon – 300g

canned corn in mini cobs – 8 pcs.

boiled chicken eggs – 3 pcs.

leaf lettuce – 70g

pesto sauce – 2 tbsp.

olive oil – 1 tbsp.

dill – 3 sprigs

Remove skin from fish, remove bones, break into small pieces.

Cut the eggs into quarters, corn cobs into 3 parts.

Place lettuce leaves on a plate, sprinkle them with olive oil, and place pieces of fish, corn and eggs on top.

Salt the salad, put a small amount of pesto sauce on the egg pieces, and garnish the salad with dill sprigs.

Salad with smoked catfish and stewed tomatoes

hot smoked catfish – 300g

baked (stewed) cherry tomatoes – 10 pcs.

sauce formed when baking tomatoes - 2 tbsp.

baby mix salad mix from Belaya Dacha – 75g

boiled quail eggs – 8 pcs.

pesto sauce – 2 tbsp.

The technology for preparing this salad is approximately the same as the previous one.

Tomatoes can be prepared in advance, or just before preparing the salad, as I did. In this case, the tomatoes were added to the salad while still warm.

So, while the eggs are boiling and the tomatoes are baking, prepare the fish by freeing it from skin and bones and breaking it into pieces.

Then peel the eggs and cut them in half lengthwise.

Place the fish, eggs, and tomatoes on the salad mixture, pour over the sauce formed when the tomatoes were baked, season the egg halves with drops of pesto sauce, salt the salad, and, if desired, garnish with sprigs of dill or parsley.

spicy cherry tomatoes, stewed

cherry tomatoes 300 g
balsamic vinegar 25 ml
olive oil 25 ml
honey (acacia) 1 tsp.
coarse sea salt
ground pepper
thyme (leaves) 1 tsp.
garlic 1 clove

Preparation:

Place cherry tomatoes in a baking dish. Add crushed garlic clove.

Mix balsamic vinegar with olive oil. Tear off the leaves from the thyme.

Whisk the sauce with honey. If the honey is thick, first dissolve it in balsamic vinegar (honey dissolves well in an acidic environment), and then mix with oil.

Pour the sauce over each tomato, sprinkle with thyme leaves, coarse salt and pepper.

Bake at 185* for 30 minutes.
Turn off the oven, but do not remove the tomatoes until the oven has cooled down.
green salad with smoked pink salmon

hot smoked fish (pink salmon) half
lettuce leaves (corn) 70 g
green onion
fresh cucumber 2 pcs.
olives 80 g
parsley
dill
salt
lemon 0.5 pcs.
sweet chili sauce 1-2 tbsp. l.
olive oil 2-3 tbsp. l.

Preparation:
Break the fish into pieces and remove the bones.
Tear the salad with your hands, chop the green onions and parsley with dill.
Cut the olives into 4 parts. Cucumbers - into strips.
For the sauce, beat the oil, lemon juice and chili sauce with a fork. If it’s too thick, you can dilute it with olive oil. Salt and pepper the salad, pour over the dressing and mix.
Potato salad with smoked fish

Ingredients:
hot smoked mackerel (fillet) - 200 g
boiled potatoes - 3-4 pcs.
salted mushrooms - 100 g
cucumbers - 2 pcs.
finely chopped green onion - 2 tbsp. spoons
thick sour cream - 6 tbsp. spoons
chopped basil - 1 tbsp. spoon
dill greens
salt to taste

Cut fillet, peeled potatoes, cucumbers, mushrooms into cubes. Mix with green onions, salt and season with sour cream.
Before serving, place in a salad bowl, sprinkle with basil, and decorate with slices of fish, mushrooms and herbs.
Smoked cod salad with oranges

800 g smoked cod
1 small sprig of parsley
6 black peppercorns
1 bay leaf
2 tablespoons lemon juice
150 ml natural yogurt
150 g mayonnaise
1 small onion, finely chopped
2 tablespoons chopped cilantro
1/2 teaspoon salt
ground black pepper
3 large oranges, peeled, pitted and sliced
200 g long brown (or white) rice, boil and cool
12 lettuce leaves
2 tablespoons lightly toasted almonds, for garnish

Preparation:
Place the cod in a frying pan and add cold water until the water covers the fish. Add parsley, peppercorns, bay leaf, lemon juice and bring to a boil. Then reduce the heat and simmer over low heat for 5-8 minutes until the cod is easily separated from the bones.
Dry the cod, remove the skin, remove the bones and set aside the resulting fillet. You can use hot smoked cod, then, naturally, it does not need to be stewed.
Mix yogurt and mayonnaise in a saucepan, add onion, cilantro, pepper, cod, orange slices, juice and rice. Mix well, cover and let sit for 30 minutes.
Arrange the lettuce leaves on a platter or 4 plates and place the lettuce in the middle of the platter. Garnish with almonds and serve.

Note:
A tablespoon of cognac, a pinch of nutmeg and cinnamon added to the yogurt and mayonnaise sauce can give this salad an exquisite taste.
Juicy orange slices soften the flavor of the cod and add fruity flavor to this unusual rice salad.

smoked cod salad

For 2 servings:

smoked cod fillet – 300 gr.
white bread – 4 pieces
egg – 2 pcs.
arugula leaves - 1 handful
white wine vinegar - 2 tbsp. spoons
olive oil – 5 tbsp. spoons
Dijon mustard – 1 tbsp. spoon
salt.

Prepare the dressing: whisk mustard until smooth, 3 tbsp. spoons of oil, a pinch of salt, 1 tbsp. a spoonful of vinegar and 1 tbsp. spoon of boiled water.
Cut off the crusts from the bread, cut the flesh into small cubes and fry until golden brown in the remaining oil.

To prepare* poached eggs, pour water and the remaining vinegar into a large wide saucepan and bring to a boil. Carefully break the eggs and pour them into the water, bring to a boil again and remove from heat. Leave for 10 minutes. Remove the eggs with a slotted spoon and dry them on a kitchen towel.

Break the cod into pieces and remove the bones. Wash the arugula, dry it and mix with 2 tbsp. spoonfuls of dressing. Add cod along with croutons to arugula. Place eggs on top. Drizzle the smoked cod salad with the remaining dressing and serve.

*There is a slightly more complicated way of preparing eggs - poached: take the film, fold it 4 times, grease it with oil and place it in a small cup with the oil side up so that the edges of the film hang down. Carefully break the egg into the cup and tightly twist the edges of the film. Repeat with the second egg. Then carefully lower the eggs in film into slightly boiling water. Poached eggs will be ready in 7 minutes.
Hot smoked cod salad with mushrooms

Separate the fish from the skin and bones, disassemble into fibers.
Fry the champignons with onions and let cool.
Grate the boiled carrots on a coarse grater.
Boil the eggs, cool and grate on a medium grater.

Then lay out in layers:

fish
mushrooms with onions
carrots
eggs

Spread each layer, except the top one, with mayonnaise and garnish with carrots and parsley sprigs
Hot smoked tuna salad

Tuna - 300 grams
Potatoes (smaller than average) - four pieces
Onion (medium) - one piece
Carrots (medium, boiled) - one piece
Cucumber (medium) - one piece
Salt
Mayonnaise

Grate the potatoes and cucumber, finely chop the carrots and onions, separate the fish from the bones and skin and cut into small pieces.
Assemble the salad in layers until the ingredients are gone, in the following order:
(coat each layer with mayonnaise or yogurt)

Potato
Tuna
Fresh cucumber
Carrots and onions
Let the salad soak and brew (about 1.5-2 hours).
Hot smoked cod (or sea bass) salad with apple

400 g hot smoked cod (or sea bass)
2 pcs. fresh cucumbers
1 PC. apple
1 PC. tomato
1 PC. egg (hard-boiled)
3 tbsp. l. vegetable oil
green salad
green onion

parsley
table vinegar
ground black pepper
salt - to taste
Cut cucumbers, peeled and seeded apples into small cubes, chop green onions, cut fish into small pieces. Mix all ingredients, salt, pepper, season with vinegar, vegetable oil, finely chopped parsley and leave in the cold for half an hour. Then put green lettuce leaves on the bottom of the salad, and a heap of fish salad on them. Garnish the salad with slices of hard-boiled eggs, tomatoes and lettuce.

Salad "Exclusive"

Hot smoked red fish: 150 g
Grapefruit: 2 slices
Hard cheese: 100 g
Eggs: 1 pc.
Dill
Ground black pepper
Mayonnaise

Peel the grapefruit slices from white membranes and cut into pieces. Cut the fish, cheese and boiled egg into cubes.
Mix everything, sprinkle with chopped dill, pepper and season with mayonnaise.
Mayonnaise should be added immediately before serving.

Salad with smoked fish

hot smoked catfish - 400 g;
boiled potatoes - 4 pcs;
apple (seven or granny smith) - 1 large;
lemon - 1/3 pcs;
pitted olives - 1/3 jar;
green peas - 1/2 can;
mayonnaise;
salt.

Be sure to salt the potatoes when cooking! We disassemble the fish into pieces by hand, removing bones and skin.

Using a coarse grater, grate the potatoes into the same bowl with the fish. Be sure to cool well so that it does not stick together.

Peel and core the apple.

Grate on the same grater. Immediately cut off a third of the lemon and sprinkle the apple with lemon juice to prevent it from darkening. Right in the bowl.

And immediately add mayonnaise to make sure it doesn’t get dark. I don’t write down the norm for mayonnaise, because this is a matter of taste and the “dryness” of the ingredients. A small pack will definitely go away.

Olives need to be cut into beautiful circles, so we buy them without bones. Accordingly, cut into thin rings. Add to salad.

Add peas there too. Without liquid, of course. Test for salt and mayonnaise.

Ingredients: boiled rice 150 gr.
fish 200-300 gr.
onions, carrots 200 gr.
lemon for decoration

Instructions: Lay the salad in layers and coat thoroughly with mayonnaise. Choose mayonnaise more carefully, the taste of the dish depends on it. Pink salmon is the most optimal fish for this dish, but smoked sea bass is not bad either.

Rice is the first layer of salad.
The fish is disassembled into small pieces - this is the second layer.
Cut the onion into half rings and fry until golden brown.
Grate the carrots on a coarse grater and fry until tender. Mix with onion and cool.
This will be the next layer.
Spread each layer with mayonnaise and decorate the top with lemon slice curls.

HOT SMOKED PINK BUSH SALAD

Hot smoked pink salmon
- eggs
- onion

Clean the fish (400-500 g), remove the seeds, and cut into small pieces. Boil eggs (6 pcs), peel the onion (1 large head) and chop into cubes. Mix all ingredients and season with mayonnaise.
Bon appetit!
"Hot smoked catfish with salad"

Catfish - 300g
- celery (root) - 75g
- radish - 1 bunch
- apple - 1 pc.
- green onions - 50g
- tomatoes - 2 pcs.
- vinegar - 1 tbsp.
- vegetable oil - 1 tbsp.
- mayonnaise - 100g.

Cut the fish, freed from skin and bones, into pieces, pour vinegar mixed with vegetable oil. Put it in the cold. Grate the celery root, radish and fresh apple using a large-hole grater. Finely chop the green onions. Mix and season with mayonnaise, salt, sugar. Place large leaves of green salad along the edge of the dish, place vegetables dressed with mayonnaise on each; Place the fish in a heap in the middle. Garnish with fresh tomato slices. The same snack can be prepared from natural canned food.

Catfish salad

10 eggs, 500 g catfish, 300 g cheese, 2 onions, 200 g butter, 0.5 l mayonnaise, salt to taste.

Boil fish and eggs. Cut the fish into pieces, grate the remaining products on a coarse grater and place in a salad bowl, coating the layers with mayonnaise, in the following order: proteins, fish, onions, cheese, butter, fish, cheese, butter, yolks.

Valentina ZBENYAKOVA, Orel.

From the book Kitchen. Collection of culinary recipes author Collection of recipes

SOLYANKA FROM COD (OR PERCH, CATCHMAN) IN A FRYING PAN Cod - 1 kg, cabbage - 1 kg, pickled cucumbers - 5 pcs., ground crackers (or grated cheese) - 1 tbsp. l., onions - 3 pcs., butter - 100 g, broth - 1/2 tbsp. Cut the peeled onions into half rings or into strips,

From the book Fish - Queen of the Table author Collection of recipes

Salad For 400 g of canned seaweed - 1 onion, 4 boiled eggs, 300 g of boiled boneless fish, mayonnaise. Finely chop the onion, eggs and fish, combine with cabbage, season

From the book Under Vodka - 1 author

Salad Grate 2 kg of red beets on a coarse grater. Mince 0.5 kg of tomatoes, apples, sweet peppers, and eggplants. Add 300 ml of vegetable oil, salt, hot pepper, sugar to taste. Simmer for 35 minutes. Then add 200 g of garlic, passed through

From the book Canning Salads - 5 author Cooking Author unknown -

Salad Filling: for 1 liter of water - 70 g of sugar, 35 g of salt, 8 g of citric acid. Wash the pepper, cut out the seeds, wash again, put in boiling water for 2-3 minutes and immediately cool in cold water. Cut the pepper into strips no more than 5 mm wide and place tightly in jars up to the shoulders.

From the book Nero Wolfe's Cookbook by Stout Rex

From the book Kazan, grill, barbecue [=Summer all year round! Cauldron, grill, barbecue] author Bebneva Yulia Vladimirovna

FRITZ SALAD (SALAD WITH DAMN RAIN DRESSING) Dressing3 cloves garlic, peeled10 walnuts, peeled and toasted1 teaspoon dry mustardhalf teaspoon cayenne pepper1 tablespoon finely chopped green onion1 teaspoon salt1 cup olive

From the book Healthy Salads author Boyko Elena Anatolevna

Catfish kebab with bacon 1 kg catfish fillet 2 onions 150 g bacon 40 ml vegetable oil 100 ml tartar sauce 100 ml lemon juice 1 bunch of parsley Ground black pepper, salt to taste 1. Wash the catfish fillet, cut into long thin strips,

From the book Salads for the New Year's table author Zaitsev Viktor Borisovich

Chicken-chick salad Ingredients 3 eggs, 400 g chicken fillet, 100 g canned green peas, 2 cucumbers, 1 bunch of dill, 40 g capers, 40 ml vegetable oil, 60 g sour cream, 30 ml apple cider vinegar, salt, pepper, to taste. Method of preparation Beat eggs with salt and pepper,

From the book of 200 recipes for outdoor dishes: grill, barbecue, kebabs of meat, fish, vegetables, seafood and fruits author

Chicken Chicken Salad Ingredients: 200–300 g fried chicken fillet, 250 g cheese, 100 g pickled mushrooms, 100 g canned green peas, 100 ml cream, 25 g grated horseradish, salt to taste. Method of preparation: Cut the chicken meat in small pieces. Grate the cheese on a coarse

From the book All about homemade bread. The best home baking recipes author Babkova Olga Viktorovna

Catfish kebab with tartar sauce Ingredients: Catfish fillet - 1 kg Onions - 2 pcs Lard - 200 g Olive oil - 50 ml Tartar sauce - 200 ml Lemon juice - 150 ml Dill - 1 bunch Ground black pepper and salt to taste Method of preparation Wash the catfish fillet, cut it

From the book of 200 recipes for outdoor dishes: grill, barbecue, kebabs of meat, fish, vegetables, seafood and fruits [fragment] author Vodyanitsky Vladimir Sergeevich

Salad Ingredients: 200 g eggplant, 100 g carrots, 150 g fresh tomatoes, 2 tbsp. l. mayonnaise, parsley or dill, salt. Method of preparation1. Peel the eggplant and chop finely. Heat a frying pan, melt butter in it and fry the pieces

From the book Smokehouse. 1000 miracle recipes author Kashin Sergey Pavlovich

Catfish kebab with tartar sauce Ingredients Catfish fillet – 1 kg Onions – 2 pcs Lard – 200 g Olive oil – 50 ml Tartar sauce – 200 ml Lemon juice – 150 ml Dill – 1 bunch Ground black pepper and salt to taste Method of preparation Wash the catfish fillet, cut it

From the book Welcoming Guests author Uzun Oksana

Salad Ingredients 400 g raw smoked ham, 150 g red cabbage, 150 g white cabbage, 4 potatoes, 100 g sour cream, 100 g natural yogurt, 2 tablespoons grated horseradish, 2 tablespoons prepared mustard, 4 tablespoons apple cider vinegar, 2 teaspoons

From the book Magic of the East. Cuisines of the world author Saidov Golib

Salad Recipe No. 1 Ingredients 500 g of smoked fish, 500 g of fresh white cabbage, 4 tablespoons of canned green peas, 2 canned sweet peppers, 1 carrot, 60 g of pickled onions, 0.5 cups of mayonnaise, vinegar to taste,

From the author's book

“Chef” salad – veal (tenderloin) – 200 g – green beans – 100 g – champignons – 100 g – sweet pepper – 1 pc. – mayonnaise – 3 tbsp. spoons - greens, salt and pepper - to taste 4 servings 30 minutes Cut the tenderloin into thin slices and fry on both sides until cooked. Beans and mushrooms

From the author's book

Salad "Ba?or" (vegetable salad "Spring") Spring salad. Photo by the author This salad is prepared in the spring, when fresh herbs appear. Boil hard-boiled eggs, cool and peel. Wash the vegetables thoroughly, dry and chop everything: cucumbers into strips, radishes -