Great combination: red fish, red caviar. Recipes for salads with red fish and caviar

Almost the main signs of the successful feast are red fish, red caviar and expensive drinks - champagne, good cognac, expensive wines. However, it is not enough to buy food, you also need to cook them so that you do not spoil the bought or the mood. Fortunately, it is rather difficult to do this: the combination of "red fish - red caviar" is successful in itself. It is necessary only to supplement it with something pleasant that will shade and enrich the taste tones of delicacies.

"Pure pleasure"

Recipes for salads with red fish and caviar are numerous and varied: if you have a chance to eat delicacies, you need to combine them harmoniously, and serve elegantly to please both taste and aesthetic feeling. To begin with, try this option: take a little bit of the smallest potato (grams 150), brush it and fry it whole, to get pretty golden balls. Two avocados cut into cubes and sprinkled with lemon juice, so as not to darken. A good slice of fish (200 g), too, crumble into cubes. Two steep eggs, peel, cut along, and in each half dip the spoon of caviar. On the lettuce leaves in a serving bowl, lay the potatoes, avocado, and fish, and add the whole cherry and half of the egg on the side. The individual dish is ready for evaluation by the consumer!

Spicy salad with red fish and caviar

For him, all components are taken in equal amounts. Approximately per serving - 50 grams. Mix and serve better in a personal kremanka. Fish, fresh cucumbers and juicy sweet peppers are cut with the same cubes. Green beans in pods are brewed and cooled. Leaves of lettuce or cabbage-pekinki are bursting with their hands. All this is combined with the addition of red caviar, seasoned with defatted soft curd and is decorated with a sprig of mint. To salt it is not necessary - red fish, red caviar and so will give salt. Better before serving leave the dishes for a few minutes - soak.

Cocktail salad

It is better for him to prefer a smoked version of the main ingredient, although, they say, it's not bad at all with salty ingredients. From a large, but not a hollow fresh cucumber, a few slices are separated to decorate, the rest is rubbed (if the seeds are large, it is better to pre-clean them first). In slightly adherent state, the mass is left for half an hour to drain excess juice. Next, the vegetable is combined with a spoon of chopped onion, small pieces of fish, paprika and fresh dill. Dressed salad with red fish and caviar with natural yogurt, unfolds on kremankam, and the top is crowned with a spoonful of coarse second delicacy. Before serving a serving you need to stand a little in the fridge.

"Trout Temptation"

Salads are a great art, and the main thing in it is the ability to harmonize all the components. If you have red fish, red caviar and quail eggs, you can create a real, magical culinary masterpiece. Eight eggs are steeply cooked and cleaned. Slightly salted trout (it can be needed from a third to a half kilogram) is thinly melted. Each testicle is wrapped in the resulting plate, and they are all laid out in the center of the dish. Still life is made with fresh dill; Between the convolutions are placed thin semicircles of the lemon; The eggs are laid out on the tops. Subtlety consists in eating: you need to grab, without destroying, a nest together with a lemon slice - this combination will be appreciated by the most demanding gourmet.

"Sea breeze"

Next we offer you an expensive, multi-part, but very tasty salad with red fish and caviar. To make it particularly tasty, we advise you to follow such an algorithm.

1. A third of a kilo of shrimp is boiled in water with the addition of Provencal herbs. After cleansing the carcass is not cut.
2. The same amount of squid is scalded, cleaned and quickly, so that the animals do not have time to become rubber, cooked. In ready form, squid is striped.
3. A large potato is cooked and finely rubbed after cooling.
4. Four steep eggs separate and rub separately: yolks in one plate, squirrels in the other.
5. A fillet of good red fish, salmon or salmon is cut into thin plates.
6. Now you need to collect a salad with red fish and caviar. Each layer is slightly greased with non-greasy mayonnaise. The first will be potatoes, then - shrimp, followed by yolk, followed by squid, then - squirrel, on them - red fish.

The last, finishing, stroke will be a layer of red caviar. A little insisting - and delicacy is served to the amazed guests.

Luxurious snack

Do not forget about sandwiches with red fish and caviar - they always decorate the table, please the guests and hosts, and eaten almost in the first place. And a primitive like bread with butter and caviar is not for us. We proceed differently. We will cut white bread like that which goes to toast, with small triangles, lightly oil them with quality oil and cover it with thin plates of red fish. On it we will lay out a little caviar and we diversify the landscape with stripes of violet onion, circles of black olives without stones and leaves of fresh parsley. In each canap we put a bright skewer - and every guest wants to send this piece of culinary art into his mouth!

Sandwich cake

He will need red fish, red caviar, good processed cheese, pre-cooked prawns and mayonnaise. First you need to make a special paste: grated cheese mixed with mayonnaise and caviar. In a third of the cream obtained, finely crumbled shrimp, the rest - slightly larger red fish cut. The dish will be forgiven (very tightly!) With thin bread slices, which are covered with half of the fish paste. Above lay another layer of bread, which is already a shrimp cream. Again the bread, and the final coating will be the remaining pasta with fish. On how many hours the cake should be hidden in the fridge, and sprinkle with chopped herbs before placing it on the table.