Olivier with cold smoked mackerel - step-by-step recipe for making

Olivier salad is one of the most common dishes in the post-Soviet region. It can be prepared for a festive table, also without any reason. The salad gained popularity due to its own composition. It includes products that are found in virtually any refrigerator.

As in the case of borscht, any housewife interprets Olivier according to her own taste. Often the specific meat component changes. Some people prefer to put chicken fillet, others prefer boiled or smoked sausage. It’s not unique when pickled cucumbers are replaced with greenish apples, and boiled carrots are added to brighten the color.

The recipe, in which smoked mackerel is the star, has received undeserved attention. Fish in combination with green peas and other vegetables allows you to create a dish that is unusual and immediately special. The appearance remains constant, but the taste will add plenty to any menu.

How to cook Olivier with cold smoked mackerel

In order for the dish to be tasty, you should first choose fish of good quality. It is better to make a salad from cold smoked mackerel. After this method of production, the fillet remains denser than with hot smoking, and therefore holds the shape of the tenderloin perfectly.

When purchasing, you should pay attention to the color. The freshest fish always has a natural shine and there are no whitish streaks on the surface. You definitely need to smell the mackerel and look at the gills. If you receive mackerel in vacuum packaging, its integrity does not have to be compromised. It is also important to look at the expiration date, which ranges from 14 days to 3 months.

By the way, you can create fish at home yourself, the taste cannot be distinguished from smoked one. It will go great with fried potatoes.

Olivier always looks more appetizing when any vegetable is clearly visible and perfectly holds the shape of the tenderloin. Therefore, it is better to take dense potatoes that do not boil over. Carrots must be cooked until they become soft. If you leave it too long, it will become saturated with water and lose its own taste.

To prevent the salad from turning out greasy due to mayonnaise and fish, you should add a small amount of a greenish apple to the main ingredients. Additionally, it will add freshness and piquancy to the dish when combined with pickled cucumbers.

Delicious Olivier salad with smoked fish (mackerel)

Manufacturing will take very little time, because the most labor-intensive action will be removing seeds and cutting vegetables. Be careful when adding salt, do not forget that the salad already contains pickled cucumbers, salted mackerel and mayonnaise, so it is better to add a little salt at first, taste it and, if the dish does not seem salty enough, add more.

smoked mackerel – 200 g;
potatoes - 2 pcs.;
eggs - 2 pcs.;
carrots - 1 pc.;
canned cucumber – 2 pcs.;
canned peas – 150 g;
mayonnaise - to taste;
salt - to taste.

We clean the smoked mackerel from bones and skin. Cut the fish flesh into medium pieces.

We also cut the canned cucumbers into pieces.

Boil the potatoes, cool and peel. Cut it into cubes.

We also boil the carrots, peel and chop them.

Strain the peas and place in a bowl. Boil the eggs and cut them.

Season the salad with mayonnaise.

Serve garnished with greens.

When the holidays are approaching, I always want to cook something unusual and very tasty. In this case, you can remember the traditional Olivier salad, but instead of the usual meat component, add delicious, fragrant and indescribably tender cold smoked mackerel. From such a combination, guests will literally be in ecstasy.

Delicious dish – cold smoked mackerel salad

Smoked mackerel is a tasty fish. It is added to various dishes. Thanks to this ingredient, each dish begins to “play” again.

Mackerel salads: recipes

Now we will look at how to create a mackerel salad. This dish can be served both for breakfast and for lunch (as a second). For this you will need:

a glass of boiled rice;
two testicles;
three hundred grams of cold smoked mackerel;
one blue onion;
one fresh cucumber;
20 grams of fresh dill;
small pack of mayonnaise (150 g).

The fish is separated from the skin and bones. Afterwards it is cut into small pieces. Then it should be lowered into a deep bowl.
Boil chicken eggs, cool and remove the shells. Then cut them into cubes.

Because this salad can be prepared very quickly, it can be called “High-Speed”.

With cream cheese

Now let's look at how a salad of cold smoked mackerel and cream cheese is prepared. For this you need:

one cold smoked mackerel;
100 grams of cream cheese;
one teaspoon of fresh horseradish;
fresh juice of half a lemon;
a bunch of herbs to your own taste (basil, dill, onion, cilantro);
pickled cucumber;
salt and dark pepper.

The mackerel is cleaned, the tripe is removed and the skin and bone skeleton are separated. Finely cut into pieces.
Using a blender, beat cream cheese with horseradish, lemon juice, herbs and pepper. The end result will be a tasty sauce. Afterwards it is mixed with mackerel.
The finished spread is placed on toast prepared in advance from snow-white bread.
The loaf is cut into small pieces and sent to the oven for 5 minutes. The cucumber is cut into oval pieces. After making baked bread, sandwiches are formed. Place pickled cucumbers and prepared spread on toast.

Delicious salad

To prepare cold smoked mackerel salad, you will need:

green beans – 100 g;
boiled potatoes – two hundred 50 g;
two boiled chicken eggs;
one fresh cucumber;
one lettuce onion;
one tablespoon of capers;
one tablespoon of mild mustard;
one spoon of yogurt;
one spoon of apple cider vinegar;
one spoon of watery honey;
four tablespoons of olive oil.

How to prepare a savory dish:

Already boiled and cooled potatoes are cut into pieces and fried in vegetable oil until a yellowish crust forms.
The mackerel is disassembled into slices and freed from seeds and skin.
Green beans are boiled and cut into pieces.
The eggs are boiled, cooled, shelled and cut into quarters.
The cucumber is washed and cut into cubes, as well as the onion. The capers are crushed.
After the main ingredients are prepared, we begin to create the dressing. Whisk mustard, vinegar, olive oil, honey, and yogurt until an emulsion is formed.
Cold smoked mackerel salad is placed on portioned plates and topped with the perfect sauce. Then it is served to the table.

Salad with salted mackerel

This dish is similar in preparation to fur coat salad, but it is much easier to prepare.

For cooking you will need:

350 grams of boiled potatoes;
one salted mackerel;
250 grams of boiled reddish beets;
1 large celery;
leaf salad.

2 tablespoons of mayonnaise;
salt;
3 spoons of yogurt;
ground dark pepper;
1 teaspoon horseradish sauce;
coriander (to taste).

The process of creating food:

To make an appetizing and savory dish, you need to prepare a dressing. Horseradish, yogurt, mayonnaise are mixed and added with salt. Coriander is added there and mixed. The resulting mixture is left to brew for a short time.
Then the potatoes are boiled, peeled and cut into small squares.
The beets are boiled in advance, so it takes a lot of time to prepare them. Then the vegetable is peeled, cut like potatoes, or chopped on a large grater.
Mackerel is cleaned of skin and seeds. Cut into small pieces.
Then take a bowl with a flat bottom and line it with several lettuce leaves. Afterwards the fish is laid out in an even layer.
The celery trunk is cut into strips. Placed on the fish. Lubricate with a small layer of mayonnaise. A layer of potatoes is placed on it. Lubricate again with mayonnaise.
The beets must cover the surface of the dish. Then the salted mackerel salad is generously poured with dressing. Ready. You can eat!

From salted fish

Salted mackerel salad is prepared quickly. But, despite the speed of production, it comes out good. In order to recreate it, you need: half a kilo of potatoes, peppers, herbs, onions, vegetable oil, salt, mayonnaise and one salted mackerel.

Wash the fish under running water, clean and remove bones.
The potatoes should be previously boiled, peeled and cut into pieces.
Grind one onion with a small amount of salt. Place all products in a deep plate and mix.
Then you should add herbs, pepper, salt. Season the finished dish with mayonnaise with the addition of vegetable oil (a tablespoon).

Canned mackerel salad recipe

For production you will need:

canned food (1 pc.);
3 potatoes;
2 testicles;
1 cucumber;
parsley;
mayonnaise.

Boiled potatoes should be cut into pieces.
Chop the boiled eggs. The cucumber should be cut into cubes.
Mash the mackerel with a fork. Chop the parsley.
Combine everything, season with salt and mayonnaise, mix. Mackerel fish salad is infused for 30 minutes. Just before serving, lettuce leaves are placed on portioned plates and the prepared dish is placed on it. Garnish with greenish parsley.

Conclusion

Now you understand how to create a cold smoked mackerel salad. Besides this, we looked at a method for making salted fish salad. We hope that you will like a certain dish.

Winter salad with smoked mackerel - tasty and simple

Winter salad with smoked mackerel is a very tasty and fairly easy to prepare dish. There may be two scenarios here - in other words, you can eat both cold and hot smoked fish. In the 2nd case, the fish is the warmest and simply falls into small pieces; its taste is somewhat different from its “colleague”. Cold smoked mackerel is the most dense, but not the least tasty and fragrant.

Ingredients:

Potatoes - 1 pc.
Pickled cucumber - 1 pc.
Canned green peas - 120 g.
Smoked mackerel - 150 g.
Onions - ½ pcs.
Mayonnaise - 1.5 tbsp. l.
Salt - 2 pinches.
Dark ground pepper - 1 pinch.

Production time: 50 minutes. Number of servings: 2.

Manufacturing:

1. Cool the potatoes boiled in their skins, peel and cut into small cubes. Place in a salad bowl.

2. Cut the pickled or pickled cucumber into small cubes or strips.

There is no need to pour the marinade released during the cutting process into the salad.

3. Using a can opener, open a jar of canned peas and place the required amount in a salad bowl.

4. Now it's the turn of onions. First, peel the vegetables and cut them into strips.

If desired, the onion can be scalded with boiling water, or you can put it in the salad.

5. Separate the smoked mackerel fillet from the backbone, removing all small bones. Cut the fish into small pieces and place in a bowl.

6. Medium-fat mayonnaise is perfect for dressing. You can also use a homemade product prepared with the addition of mustard, lemon juice, and garlic. Also add spices and salt to taste.

7. Mix everything well and taste the salad.

8. For a unique and unusual presentation, you will need culinary forms. Using one of them, place the salad on a platter and serve it.

Ordinary and delicious salad recipes with smoked mackerel

Mackerel is a tasty and very necessary fish. It contains a lot of essential fatty acids that are suitable for the human body and must be supplied regularly with food. Biologists advise eating this fish at least 2-3 times a week to provide the body with suitable substances. It is not necessary to eat only smoked mackerel. It can be smoked, salted and baked. 1st - the main ingredient of cool snacks. The salad with smoked mackerel tastes very tender, but is immediately satisfying and necessary. If you are going to cook a dish, you first need to choose the right fish. It must be golden and have the smell of natural smoke. In a word, it must be a naturally smoked product, and then the dishes will be tasty.

Salad with smoked mackerel - a tasty and healthy dish

Salad with smoked mackerel

Hot smoked mackerel salad is a unique recipe for making a tasty and healthy snack. Before making, you need to stock up on the following products:

potatoes (3 pcs.);
carrots, preferably young ones (3 pcs.);
green onions (5 stalks);
hot smoked fish (1 pc.);
full-fat mayonnaise (250 g);
salt;
pepper;
running water.

From kitchen utensils, take a knife, cutting board, saucepan, bowl, spoon, fork, deep plate and cling film. May they all be near you. We start by preparing raw vegetables. Peel onions, carrots, potatoes and rinse under running water. We get rid of excess water from the onion (by blotting it with a cardboard towel), chop it finely and leave it in a deep bowl. Fill the vegetables (you can throw them in their skins) with clean water and cook over the fire for 30 minutes. Check the readiness of the vegetables, remove from the heat and leave to cool to room temperature. While the vegetables are cooling, we take on the fish and disassemble it. Throw away the entrails, head, tail. Later we remove the fillet, separate the backbone and bones. Remove the skin and cut the fillet into small cubes. Place the finished ingredient in a bowl with onions, where there will be a smoked mackerel salad.

Prepare the vegetables by peeling them. Alternately cut the potatoes and carrots into small cubes. Mix all the ingredients, add mayonnaise, salt and pepper to taste. Now all that remains is to mix and place the salad with hot smoked mackerel for a short time in a cool space, and then serve.

Salad with mackerel and fresh cucumbers

For every feast, we want to serve not only something delicious, but also something original. To help housewives we offer cold smoked mackerel salad. It is unusual and will be a good replacement for boring snacks. There are few ingredients in it, so the salad is prepared quickly and will be cheap. Take the freshest cucumbers, boiled potatoes with skins, prepared eggs, onions, herbs and cool-smoked fish. Now let's start manufacturing.

Peel the potatoes, cut them into small cubes and pour into a deep bowl. We cut it finely and neatly, the neat appearance of the dish depends on this.
Next we take cucumbers. They will be one of the main ingredients. We cut into cubes, like potatoes: finely and neatly. Place in a bowl with the potatoes.
Take 1 medium onion and finely chop it. Beforehand, wet the knife with cool water to avoid tears. Add the onion to the ingredients in the bowl.
To highlight the taste and smell of the dish, add a finely chopped bunch of dill.
Now it’s the fish’s turn (it’s better if you make it yourself at home). We clear the bones, remove the entrails and remove the skin. We are left with only soft and fragrant fillet - we cut it into cubes and combine it with cucumbers, potatoes and onions.
Now we peel the eggs and cut them into cubes, pay attention to the white - it is very important that it is not larger in size than other products.
All products are ready: salt, sprinkle with pepper, pour in mayonnaise and mix well.

The salad with cold smoked mackerel is ready, you can put it on the table. It is tasty and looks presentable. If you want to give it the neatest look, layer the ingredients and you'll have layered smoked mackerel salad.

Salad with smoked mackerel is easy to prepare, quick, and very economical. In addition, doctors recommend eating fish as often as possible. Diversify your culinary collections with smoked fish dishes and surprise your guests with unique festive treats.