Royal salad with salmon - the right recipes. We prepare Tsar's salad with salmon quickly and deliciously. Salad with caviar and red fish “Tsarsky” - a dish for real gourmets Royal salad with red fish

There is a huge number. All dishes have one thing in common – the ingredients are quite unusual and refined. But the most original and deliciously tasty dish is made with red fish and caviar. The brightest life events should be accompanied by such amazing culinary creations as,.

A surprisingly tender, nutritious salad fits perfectly into a festive atmosphere. The components of the dish are so healthy and delicious that even the most picky guests will not be able to resist it.

You will need:

• 3 eggs;
• 200 gr. cheese;
• 50 gr. oils;
• 50 gr. red caviar;
• 50 gr. olives;
• 50 gr. mayonnaise;
• 1 clove of garlic;
• 1/4 tsp. pepper;
• 1/2 lemon;
• 50 gr. parsley

Royal salad recipe with red fish:

1. The eggs are boiled, then chilled and peeled. Then grate it on a fine grater and place it in a salad bowl.
2. The garlic is peeled and passed through a press.
3. Mayonnaise is mixed with chopped garlic and the resulting mixture is soaked in the egg layer.
4. The cheese is grated on a fine grater and added to the dish.
5. Like the previous layer, soak it in a mixture of garlic and mayonnaise.
6. Cut the fillet into thin strips and place in the next layer.
7. Pre-frozen butter grate directly into the salad.
8. The olives are cut into circles and placed in oil.
9. The greens are washed and chopped.
10. The lemon is washed and cut into half rings.
11. Place caviar on top of the greens, garnish with herbs and lemon slices, and put the salad in the refrigerator for a couple of hours to soak.

Important! The butter must be frozen in advance. If the product is simply cooled in the refrigerator, then grating will simply be impossible.

Royal salad with caviar and red fish

What makes this amazing thing special is the sauce made from yogurt. Thanks to this filling, even those who strictly adhere to a diet and carefully monitor their weight can treat themselves to a treat.

You will need:

• 250 gr. fillet of red lightly salted fish;
• 150 gr. hard cheese;
• 150 gr. soft cheese;
• 1 onion;
• 4 eggs;
• 100 gr. yogurt;
• 1 raw yolk;
• 1 tsp. mustard powder;
• 2 tsp. vinegar;
• 1 tsp. Sahara;
• 50 gr. red caviar.

Royal salad with red fish and caviar:

1. Peel the onion, chop it and pour a mixture of water, sugar and vinegar for 15 minutes. Then the liquid is drained and the mass is squeezed out by hand.
2. The eggs are boiled, then cooled, separated from the shells and separated into yolks and whites. Rub separately from each other.
3. Hard cheese is grated and mixed with proteins - this is the first component that is placed in a salad dish.
4. Raw yolk is mixed with yogurt and mustard. Be sure to beat vigorously, as actively as possible. As a result, we get a sauce with which we will soak the layers.
5. Spread the sauce over the first salad layer.
6. The fish fillet is finely cut into pieces and placed in a dish, after which it is coated with sauce.
7. Onions are placed on this product, which were pickled at the very beginning.
8. The soft cheese is cut into miniature squares and placed next. It is poured with sauce.
9. The salad is sprinkled with yolk, which has not yet been used up.
10. The top of the dish is decorated with caviar.

Tip: Instead of vinegar, you can use lemon juice as a marinade.

Royal salad with red fish in roll

The unusual way of serving the dish causes a storm of applause among the guests. After all, in addition to the exquisite components, the design is also amazing. Solemnity and festive mood are guaranteed.

You will need:

• pita;
• 200 gr. fillet of red lightly salted fish;
• 2 potatoes;
• 2 eggs;
• 50 gr. red caviar;
• 100 gr. mayonnaise.

Royal salad with red fish:

1. First, prepare the vegetables and eggs. They are boiled, allowed to cool and then peeled. Then, one by one, grate them into separate containers.
2. Fish fillets are cut into thin slices.
3. Place potatoes on pita bread and soak in mayonnaise.
4. Then sprinkle with chopped egg, which, of course, also needs to be coated.
5. All that remains is the matter of fish slices.
6. The pita bread is rolled into a roll and placed in the refrigerator for 2 hours.
7. Then the roll is cut into pieces, sprinkled with caviar and served to guests.

Important! In order for the roll to be of the correct shape and each layer to hide the previous one, during the formation process, each subsequent component should occupy a smaller area by several centimeters.

Recipe for royal salad with red fish, caviar and rice

It’s not for nothing that rice is so popular in oriental cooking, because it is an amazing product that can be combined with almost any ingredient in dishes. And accordingly, adding it to it is both an original and delicious solution.

You will need:

• 150 gr. red caviar;
• 100 gr. rice;
• 5 eggs;
• 200 gr. lightly salted red fish;
• 1 onion;
• 50 gr. lettuce leaves;
• 100 gr. mayonnaise.

Royal salad recipe step by step:

1. The rice is washed and boiled, and immediately after cooking, placed in a colander and washed.
2. The eggs are hard-boiled, then chilled in low-temperature water, peeled and cut into pieces.
3. Peel the onion and chop it into small slices with a knife.
4. Fish fillet is cut into cubes.
5. Upon completion of the preparation of the products, they are poured into a common bowl, poured with mayonnaise and mixed well.
6. Place washed and dried lettuce leaves into tartlets or portioned bowls.
7. The appetizer is placed on lettuce leaves and decorated with caviar.

Royal salad with red fish and caviar in tartlets

An exquisite dish should be served in a special way. The salad is maximally rich in the variety of seafood, it looks simply amazing and at the same time its taste is incredibly bright, causing frantic delight.

You will need:

• 200 gr. squid;
• 100 gr. red caviar;
• 150 gr. red smoked fish fillet;
• 200 gr. shrimp;
• 3 eggs;
• 1 onion;
• 3 tomatoes;
• 2o gr. lemon juice;
• 2 cloves garlic;
• 100 gr. mayonnaise;
• 40 gr. greenery;
• 1 tsp. pepper;
• tartlets.

Salad of red fish and royal caviar:

1. Squids are defrosted in hot water. After which the seafood is boiled. After cooking, the carcasses are cleaned and chopped into cubes.
2. Finely chop the fish fillet.
3. The shrimp are thawed, sprinkled with lemon juice, mixed with freshly chopped aromatic garlic and pepper. They are kept in this mixture for about fifteen minutes and then, if necessary, are crushed.
4. The eggs are hard-boiled, then chilled in low-temperature water, peeled and cut into small pieces.
5. Tomatoes are cut in half. Using a teaspoon, the seeds and excess juice are removed from them, and the pulp itself is cut into cubes.
6. The onion is peeled and chopped very finely.
7. The prepared products are combined, after which mayonnaise is poured in and mixed again by itself.
8. Place the resulting mixture into tartlets.
9. Each portion is covered with caviar as generously as possible and put in the refrigerator for an hour.
10. When the guests are already on the threshold, the royal tartlets are sprinkled with chopped and pre-washed herbs. Only after this they bring it to the table.

Such noble and refined products as red fish and caviar are ideal for, the taste of which is incredibly rich and noble. The design of such a creation is necessarily bright, even “restaurant-like,” one might say. Cooking is a pleasure that you simply cannot refuse. Very fast and exquisitely tasty.

Today, dishes from haute, restaurant cuisine can become an ordinary lunch for anyone. However, before everything was completely different.

There were dishes that ordinary people ate, and there were dishes from the royal, royal kitchen. Why were they remarkable? Previously, there was no abundance of imported products, and therefore exotic ingredients did not reach the table of commoners.

People ate what grew in their gardens, or what their compatriots sold in the market. The ruling elite enjoyed unusual dishes made from products brought from “a thousand lands.”

The second feature of the royal dishes was that they were prepared by “overseas” chefs. European architects took part in the construction of the fortresses, and French and Italian chefs came to the city with them. They did unusual sauces and dressings, salads, and oriental spices in dishes.

One of the dishes was the royal salad with salmon. Fish swam in our seas, but only visiting chefs were the first to serve it beautifully, combining it with other ingredients. For this reason, the salad has become truly royal and worthy of the table of the most senior persons. Today there are several variations of this salad. It is made in puff form and served in transparent dishes so that the beauty of the delicious “construction” can be seen.

Royal salad with salmon - preparing food and dishes

The salmon for the royal salad is lightly salted, cleaned of bones. Do not buy frozen fish for your dish. It is best to buy fresh fish in its entirety and cut it up yourself, and then salt it: you need to cut off the head and tail, remove the entrails and vertebrae, and remove the skin. Cover the fillet on all sides with a layer of salt and refrigerate for an hour. Then the fish needs to be rinsed from salt and can be used.

Also for the salad you can use completely ordinary and familiar products– eggs, potatoes, carrots, other seafood. A special feature of the salad is the delicious dressing.

Don't forget about decoration! Garnish the royal salad with salmon with red caviar, pomegranate seeds, nuts, and shrimp meat.

Recipe 1: Royal salad with salmon

For this dish you will need two types of cheese - soft and hard. Since the cheese is quite high in calories and filling, the dressing should be gentle and light. Yogurt beaten with egg yolk and a spoonful of mustard powder is best.

Required ingredients:

• Fish fillet – 210 gr.
• Soft cheese (like Philadelphia) – 160 gr.
• Hard cheese (Parmesan) – 150 gr.
• Onions – 1 pc.
• Egg – 3 pcs. + 1 yolk for sauce
• Yogurt – 4 tbsp.
• Mustard powder – 1 tsp.

Cooking method:

1. Make the sauce - using a mixer, beat the yogurt with raw egg yolk, add dried herbs, salt and one teaspoon of mustard powder.
2. Grate hard cheese.
3. Boil the egg hard, separate the yolks from the whites. Grate. The white will be the first layer for the royal salad. Coat it with dressing and sprinkle with hard cheese.
4. The second layer will be the fish. Cut the salmon into small pieces. Lubricate with dressing.
5. Chop the onion and marinate - place it for 12 minutes in a mixture of two teaspoons of vinegar, 3 tablespoons of water and 1 teaspoon of sugar. This is the third layer of royal salad.
6. Fourth layer of salad - soft cheese. Cut it into cubes, place it on the onion, brush with the remaining dressing and sprinkle with grated egg yolk.

Recipe 2: Royal salad with salmon and shrimp

Delicious and light dish with fish and shrimp with pineapples is quite simple to prepare, but it turns out incredibly tasty. Use exclusively fresh pineapple for the salad; canned pineapple is not suitable for this dish.

Required ingredients:

• ½ pulp of one pineapple
• Hard cheese – 260 gr.
• Fish – 210 gr.
• Shrimp – 180 gr.
• Yogurt – 3 tbsp.
• Mayonnaise – 2 tbsp.
• Pomegranate seeds

Cooking method:

1. Grate the cheese, divide it into two parts and place it on the bottom of the dish.
2. Combine mayonnaise and yogurt, brush cheese with dressing.
3. Cut the fish into cubes and place on the cheese. Brush with sauce.
4. Cut the pineapple into cubes. Place on salmon. Brush with sauce.
5. Boil the shrimp, remove the meat from the shells, place on the pineapple, brush with dressing.
6. Sprinkle the salad with the remaining cheese and garnish with pomegranate seeds.

Recipe 3: Royal salad with salmon on a bed of potatoes

This salad is served warm immediately after preparation. You will need potatoes, cream cheese, salmon and cod. Don’t be surprised by the apple in the recipe - its sour taste will pleasantly soften the “heaviness” of the potatoes.

Required ingredients:

• Potatoes – 2 pcs.
• Sour apple – 1 pc.
• Raw salmon – 190 gr.
• Raw cod – 160 gr.
• Processed cheese – 2 pcs.
• Cream – 60 gr.
• Parmesan – 70 gr.
• Fresh parsley

Cooking method:

1. Boil the potatoes in their skins. Cool, remove the skin, grate on the finest grater.
2. Peel the apple and grate it coarse grater. Mix with potatoes. Form this mixture into a “pillow” for the royal salad.
3. Processed cheese cut into cubes.
4. Cut the salmon and cod into pieces. Fry in a pan for 5 minutes, add cream and cheese. Stir with a spatula until the cheese is completely dissolved. Turn off the heat and let the mixture cool slightly.
5. Grate hard cheese.
6. Place the fish filling on a potato bed, sprinkle with cheese and chopped herbs.

Recipe 4: Royal salad with salmon and avocado

For this salad you will need two types of pear - avocado and Chinese durum. A combination of lightly salted fish, fruits and vegetables cheese crust will pleasantly surprise you.

Required ingredients:

• Red fish – 270 gr.
• Avocado – 2 pcs.
• Chinese pear – 1 pc.
• Fresh cucumber – 2 pcs.
• Parmesan – 90 gr.
• Yogurt – 110 ml.
• Mayonnaise – 2 tbsp.
• Pine nuts – 30 gr.

Cooking method:

1. Prepare salad dressing. Heat the nuts in a clean frying pan for 5 minutes, grind in a blender with mayonnaise and sour cream.
2. The first layer of salad is avocado. Cut the pulp into cubes and brush with dressing.
3. The second layer is fish. Cut the salmon into squares and place on the avocado, brush with sauce.
4. Peel the cucumber and cut into thin strips.
5. The fourth layer of salad is Chinese pear. Grate it, lay it out and brush with dressing.
6. Grate the Parmesan cheese and sprinkle it over the salad.

Recipe 5: Royal salad with salmon and crabs

For this salad you need to use exclusively crab meat. To decorate the dish you will need king prawns.

Required ingredients:

• Lightly salted fish – 230 gr.
• Crab meat – 200 gr.
• Egg – 3 pcs.
• Hard cheese – 210 gr.
• Fresh tomatoes – 2 pcs.
• Fresh onion – 1 pc.
• Kefir – 4 tbsp.
• Mayonnaise – 3 tbsp.
• Fresh dill

Cooking method:

1. Boil the eggs hard, separate into yolk and white. Chopped protein will be the bottom layer of the salad.
2. Prepare the dressing by combining chopped dill, mayonnaise and kefir. Brush the egg whites with it.
3. Cut the fish into strips. Place on egg whites.
4. Grate the cheese and divide in half. Sprinkle one half over the fish and brush with sauce.
5. Cut the tomatoes into cubes. This is the layer after the cheese.
6. WITH crab meat drain the juice and cut into cubes. Place on tomatoes.
7. Chop the onion and marinate in a mixture of vinegar, water and sugar for 10 minutes. Then place it on the crabs, pour kefir sauce on top.
8. Sprinkle the onion with grated yolk.

What sauce is best for the royal salad? It should be creamy, not very fatty, but still thick. Use yogurt or matsoni as a base, adding mayonnaise, sour cream or cream. Don't forget the greens - chopped dill or parsley will be appropriate when combined with red fish.

"Tsarsky" salad with fish

The delicate taste of the salad is formed due to the multi-layered nature of this dish. The ingredients of each layer are finely chopped on a grater, and the layers are held together with a thin ball of mayonnaise. Slices of red fish with finely chopped dill serve as a salad filling.

Required ingredients:

• egg – 3 pcs.
• carrots – 2 pcs.
• potatoes -2-3 pcs.
• red fish (pink salmon, salmon, trout) - 150 grams
• mayonnaise 30% - 120 ml.
• greens (sprigs of parsley and dill)

Cooking process:

1. Similarly, first place the carrots in the second pan, and after 7 minutes add. Cook the vegetables together for about 20 minutes.
   

   






2. We use a fine grater: grate potatoes and eggs.
   

   

3. Take a sheet of cooking foil. We form the first layer of salad on it. We create a rectangular “carpet” from grated carrots. We monitor the uniformity of the layer; it is important that there are no gaps in it. To make it easier to spread the carrot mixture, you can use a kitchen spatula.
   

   
















4. Now carefully roll (from the side of the fish strip) the salad into a roll. Place ours with foil in the refrigerator for 3-4 hours.
   

   Now carefully roll the Tsarsky salad with fish into a roll. Place our roll with foil in the refrigerator for 3-4 hours.






5. Now all that remains is to place the Tsarsky salad with fish in portions on plates. Decorate the dish with parsley leaves. The dish looks very original if you decorate it with red caviar on top.
   

   Place the Tsarsky salad with fish on a plate. Decorate the dish with parsley leaves.

   Bon appetit!

TO festive table I'm slowly looking for a collection interesting recipes. Indeed, in addition to proven and beloved traditional salads, such as Mimosa, classic Olivier, Herring under a fur coat, I want to surprise and pamper my family with something new.

I haven’t seen enough amazing and spectacular recipes! Of course, you can’t cook everything, you need to choose something.

I liked this recipe for “Tsar’s Egg Roll with Red Fish” because of its ease of preparation and very festive, I would even say “New Year’s” look. In some ways it even resembles giant rolls! Therefore, I will describe in detail the process of preparing it, so that before the New Year I can do everything quickly and without any problems.

Composition of products for the "Tsar's roll"

Since our dish is festive, we will try to select all the products of good quality. Although, of course, you have to focus on your financial capabilities. Instead of halibut caviar, you can use red caviar - the taste will be very good.

Red fish - maybe tender trout, delicious, but quite expensive salmon, and affordable pink salmon. In any case, I advise you to prepare the fish in advance at home - it will cost less, and the taste will be the way we need it - tender, not over-salted, the fish will not be excessively dry, or, on the contrary, soggy - as is often the case with store-bought salted fish... How to quickly and deliciously salt red fish yourself- see the section below.

I also recommend doing it yourself homemade mayonnaise- it will be a very tasty natural product, without strange preservatives and dyes. detailed video here.

What products do we need?

• 7 eggs
• 150 gr. thick sour cream
• 400 gr. lightly salted trout (or any other red fish)
• 100 gr. halibut roe or imitation seaweed
• 8 sheets dried nori seaweed
• 150 gr. mayonnaise (4-5 tbsp.)
• green onions, dill, parsley
• ground black pepper

Step-by-step recipe for making Tsar's roll with red fish.

1. Mix raw eggs with sour cream, no need to add salt - all our ingredients already taste salty enough. Beat until smooth.

2. Cover the sheet with parchment, decorate the sides as in the photo - so that our omelette does not spill over the edges. Pour the egg mixture onto paper and place in the oven (preheated) for 12-15 minutes, set the oven to 170 degrees.

3. While the omelet is preparing, let's take care of the greens. It needs to be finely chopped - green onions, dill, and parsley.

5. 10-15 minutes have passed. The omelette is already ready - and there is no need to bring it to a golden brown crust; the more tender it is, the better. We take it out of the oven, remove it along with the paper from the baking sheet, and let it cool completely.

6. After this, lay double sheets of NORI seaweed - shiny side up, overlapping. Lightly press them onto the omelette with your hands to compact them better.

7. Cover with parchment on top and turn our “structure” over so that the omelette layer is on top. Carefully remove the paper.

8. Place our prepared filling on the egg layer - caviar with mayonnaise. And spread it evenly over the entire surface with a spatula.

9. Place half of our chopped greens on a sheet. Place pieces of red fish on top.

In the photo you can see that we do not lay out the fish over the entire surface, but only to the middle, starting from the side from which we begin to roll the roll.

10. Place the second half of the greens on the fish layer and begin to tightly roll our roll.

11. Wrap the finished rolled roll in paper or foil. Place in the refrigerator for several hours or overnight, which is even better.

12. To make the roll easy to cut into portions, half an hour before serving, you need to place it in freezer. Now you can beautifully and accurately cut our roll for festive serving.

This is such unreal beauty! Well, I’ll keep silent about the taste, you can imagine for yourself how appetizing and tempting it all is!

How to salt red fish yourself - quickly and easily.

The main “secret” of delicious salted fish is correct composition salting mixture. Most often, just a mixture of salt and sugar is used. But we will add our own “zest” and our fish will be especially tasty and unusually tender. The “highlight” will be lemon juice and 1 tablespoon of cognac. Cognac will not only add an additional flavor note, but will also serve as a kind of “seal” for fish fillets.

You can also add seasonings to your taste: coriander, dill, lemon zest, soy sauce, bay leaf and others.

Some housewives prefer to lubricate fish sunflower oil(best refined so that there is no smell). Perhaps, if the fish is not fatty, for example, pink salmon, this is quite justified. But it seems to me that good quality trout or salmon should not be treated with anything additional.

So, all the ingredients of our mixture are 2 tablespoons of coarse salt, 1 tablespoon of sugar and one tablespoon lemon juice and cognac - mix in a small container and set aside for now.

Now it is important to prepare the fish. You can remove the skin, but you can leave it like that. If you have already prepared fillet, that’s great. If not, it’s better to “puff” a little, but remove all the bones - this will make the fish much more enjoyable to eat later! You can use tweezers - they are quite convenient for removing small bones from the fish.

If we salt a whole half-carcass of fish, it will take us 1-3 days (depending on the size of the piece) until it is ready.

If you want to speed up the pickling process, there is an easy way.

Pre-freeze the fish fillet in the freezer so that you can carefully cut it into thin slices. Then place them in layers in an airtight container, alternating a layer of fish and a layer of curing mixture. If you put such a container in the refrigerator overnight, then in the morning the fish will be salted enough and will be ready to eat.

Now we simply rub our fish with the mixture on both sides, place the fillets in a container and close with a lid.

For gentle, lightly salted salting, 1-2 days are enough, for stronger salting - 3-4 days. To stop the salting process, you simply need to drain the remaining brine from the container (the juice that the fish gives).

Yes, there is another necessary technological point - during salting, the fish must be turned over several times.

Red salty fish can serve us as delicious a separate dish, and also be included in salads, appetizers, and form the basis delicious sandwiches etc. And most importantly, when you salt the fish yourself, you can regulate its quality, the amount of salt, and definitely not be afraid of harmful additives in the form of dyes, preservatives and flavor enhancers, which are often present in ready-made store-bought fish.