A treat for the festive table - a green salad with shrimps, red fish and crab sticks. Features of the preparation of a recipe with a photo. Video recipe.
The most useful delicacy, like seafood, will always find a place on the table. A festive meal or family dinner will benefit from serving an original green salad with shrimp, red fish and crab sticks. He will be a favorite of any feast and will please even the most fastidious gourmet. This recipe conquers with a contrast of flavors, where a "duet" of fresh green herbs and exotic products appears. With a minimum of ingredients, the dish can be quite satiated.
It is better to serve such a delicacy on its own in order to feel a variety of flavors. The main thing for the recipe is to take good quality products. Salmon, trout, salmon, chum salmon, pink salmon are suitable as red fish. The delicacy is salted, but you can cook a dish with smoked fish. If it's heavily smoked, reduce the harsh flavor with more vegetables. Take shrimps of medium size 90/120. They can also be boiled or sautéed in a skillet. You can experiment with the dressing - olive oil, butter sauce, lemon juice, soy sauce - enjoy the flavor. The choice of cooking methods is very large and leaves a lot of room for experimentation.
See also how to make a leafy salad with seafood and poached egg.
- Caloric content per 100 g - 129 kcal.
- Servings - 2
- Cooking time - 20 minutes
Ingredients:
- Ramson - a bunch of 15-20 leaves
- Crab sticks - 3-4 pcs.
- Cilantro - small bunch
- Red salted fish - 100 g
- Salt - pinch or to taste
- Olive oil - for dressing
- Boiled frozen shrimps - 100 g
Step by step preparation of green salad with shrimps, red fish and crab sticks, recipe with photo:
1. Wash cilantro, dry with a paper towel and chop finely.
2. Cut the wild garlic leaves from the stem, wash, dry with a paper towel and cut.
3. Defrost crab sticks naturally without using a microwave oven. Remove the wrapping film from them and cut into cubes or strips.
Note: Take crab sticks packaged in factory portioned bags where shock freezing was used.
4. Defrost shrimps or pour over boiling water. Peel them off and remove the head.
5. Cut the red fish into medium-sized pieces. You can use red fish not only fillets, but also abdomens, from which you first remove the skin. The ridges from which to remove the meat are also suitable. You can pickle fillets, bellies and ridges yourself at home. This is done very quickly and easily. You can find detailed step-by-step recipes for these recipes on the pages of the site using the search bar.
6. Combine the products in one container, season with olive oil, salt and stir. Chill the green salad with shrimp, red fish and crab sticks in the refrigerator for 15 minutes and serve. This salad looks great both on a large platter and in portions.
See also a video recipe on how to make a puff salad with red caviar.
