No "Mimosa": 4 unusual and simple salads with fish

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

A delicious combination of white fish with avocado, sardines with fresh vegetables, tuna with beans and fried trout with potatoes and radishes … These salads can be both an appetizer and a full lunch or dinner - in any case, they will definitely diversify the usual diet.

Fish salad with avocado

Ingredients

• 300 g fillet of white sea fish;
• 150 ml 20% cream;
• 50 g of grated parmesan or other hard cheese;
• salt and ground black pepper to taste.
• a small bunch of dill and parsley;
• 1 avocado
• 2 tablespoons lemon juice.

Preparation

Cut the fillets lengthwise into large strips. Put it in boiling salted water and cook over low heat for 7 minutes. Remove the finished fish from the pan with a slotted spoon, put on a plate and cool.

While the fish is cooking, prepare the sauce. Bring the cream to a boil, add the grated Parmesan and simmer for about 4 minutes, stirring constantly. Add finely chopped herbs, salt and pepper and remove sauce from heat.

Put fish and thin slices of peeled avocado sprinkled with lemon juice in a salad bowl. Pour the cooled sauce over them and garnish with a sprig of parsley.

Greek salad with sardines

Ingredients

For the salad:

• 3 medium tomatoes;
• 1 large cucumber;
• 1 small red onion
• 100 g feta cheese;
• 200-250 g of boiled chickpeas;
• 8-10 olives, chopped;
• 8-12 canned sardines.

For refueling:

• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 clove of garlic, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon freshly ground pepper.

Preparation

Chop the tomatoes and cucumbers coarsely and the onions into small cubes. Add finely chopped feta cheese, chickpeas and olives to the vegetables. In a separate bowl, whisk all the dressing ingredients until smooth, add to the salad and toss.

Divide the salad into four portions and garnish each with 2-3 sardines.

Tuna and White Bean Salad

Ingredients

• 1 can of canned tuna (160-185 g);
• 1 can of canned white beans (400-420 g);
• 10 cherry tomatoes;
• 4 green onion feathers;
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• ¼ teaspoon of salt;
• freshly ground black pepper to taste.

Preparation

Drain the canned food. Chop the fish with a fork, cut the tomatoes into quarters, chop the onion medium-sized. Combine these and all remaining ingredients in a bowl and the salad is ready. It can be served as a stand-alone dish or used to make sandwiches and sandwiches.

Potato salad with trout

Ingredients

For the salad:

• 450 g small potatoes;
• 300 g trout fillet;
• 1 tablespoon olive oil
• 50-100 g of a mixture of spinach and arugula;
• 1 avocado
• 2 medium radishes.

For refueling:

• ⅔ glasses of sour cream;
• ¼ cups of chopped fresh mint;
• 3 tablespoons olive oil
• 2 tablespoons of horseradish;
• 2 tablespoons lemon juice.

Preparation

Boil the potatoes in their skins, drain and let cool. Fry the trout in olive oil and also leave to cool. Peel the cooled potatoes and cut into medium slices. Combine it with herbs and slices of avocado and radish.

In a separate bowl, combine all the dressing ingredients. Divide the salad into bowls, top with the thinly sliced fish and generously pour the sauce over the dish.