Do you want to make salmon salad but are expensive to buy this type of fish? Then use salmon ridges. Their cost is several times cheaper, while the food turns out to be very tasty and satisfying.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Salad with salmon ridges, cheese and eggs - maximum taste, minimum ingredients, simplicity in execution, satiety, richness … There are many compliments to this dish. This is a mild neutral taste of eggs, salted fish, delicate cheese, juicy tomatoes, fresh herbs, and crispy cucumbers dilute and refresh the hearty combination of all products. Bold, unusual and tasty. In such a company of products, the dish has a double value - both in taste and in usefulness. At the same time, not a lot of salmon is required, and the salad will look elegant in any serving.
This appetizer will win you over with its simplicity and great taste. She cooks quickly, and disappears from the table in a matter of minutes. Red fish goes well with any dressing. This is mayonnaise, kefir, yogurt, olive oil, lemon juice, soy sauce, mustard, etc. And if you are on a diet, keep fit, stick to a carbohydrate-free or proper diet, then use only egg white in the salad and season it with olive oil and lemon juice.
You can serve the salad in a wide flat plate or in a deep bowl. You can also put it on a basket, waffle cups or stuffed with eggs. The food will look original and beautiful in any form.
- Calorie content per 100 g - 128 kcal.
- Servings - 3
- Cooking time - 15-20 minutes, plus time for boiling eggs
Ingredients:
- Salmon ridges - 0.5 pcs. (depending on size)
- Green onions - bunch
- Eggs - 2 pcs.
- Cucumbers - 2 pcs.
- Tomatoes - 1 pc.
- Dill - small bunch
- Yogurt - for dressing
- Cheese - 100 g
- Salt - a pinch
Step by step preparation of salad with salmon ridges, cheese and eggs:
1. Wash the dill and pat dry with a paper towel. Finely chop it on a board with a sharp knife.
2. Wash, dry and chop the green onion feathers.
3. Wash the cucumbers, cut off the ends on both sides and cut into cubes with sides of 7 mm.
4. Wash the tomatoes, wipe with a towel and cut into large pieces. Do not chop them very finely, otherwise it will let out the juice and the salad will turn out too watery.
5. Hard boil the eggs. Dip them in cold water, boil and cook for no more than 8-10 minutes. To clean the shells well, pour a pinch of salt into the water when boiling, and after boiling, cool the eggs with cold water. Next, remove the shell and cut into cubes.
6. Cut the cheese into medium-sized pieces. If it crumbles heavily, then cut it coarser, you can cut hard cheese like cucumbers.
7. Remove the flesh from the ridges of the salmon and cut into pieces.
8. Put all ingredients in a bowl and pour in yogurt, which can be of any fat content.
9. Stir the food until it is evenly distributed. Taste and adjust if necessary by adding salt. Soak the salad in the refrigerator for 10 minutes to cool and serve.
See also a video recipe on how to make salmon salad.
