home Audience 12 Cod salad with rice. Fish salad from boiled cod. Potato salad from boiled salmon – “River King”

Cod salad with rice. Fish salad from boiled cod. Potato salad from boiled salmon – “River King”

Step-by-step recipes for preparing boiled cod salad with potatoes, apple, bell pepper and avacado

2018-01-27 Rida Khasanova

Grade
recipe

8856

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

Carbohydrates

7 gr.

90 kcal.

Option 1: Classic recipe for boiled cod salad

Boiled cod salad can be an everyday salad with a minimal set of ingredients, or a delicious holiday salad with a variety of ingredients. Choose for yourself which one to cook. But with any version of this snack, an ordinary meal will turn into a small celebration! Below are interesting recipes for salads with boiled cod - classic, quick with vegetables, delicacy, potato or cheese.

Ingredients:

Step-by-step recipe for boiled cod salad

Rinse the potatoes and cook them directly in the skins. Then cool at room temperature and peel.

Wash the cod fillet and simmer in a small amount of water and salt. With low heat and the lid almost closed, the fish will be ready in a quarter of an hour.

Peel the cucumber and apple. Cut the pulp into small cubes and place in a bowl.

We also chop potatoes and cod.

We cut the pitted olives into slices, and after washing, we tear the salad leaves into small fragments with our hands. This will make the greens juicier.

In one container, mix all the ingredients for the fish salad and season with sauce and salt.

The salad according to this recipe turns out to be very satisfying, although light due to the apple. Choose something more acidic, for example, varieties “Antonovka” or “Semerenko”.

Option 2: Quick recipe for boiled cod salad

A quick salad recipe is useful when you don’t have time to spend a long time preparing a snack for dinner or a snack during the day. You can take this dish in a plastic container with you to work or pack it for a teenager to go to school.

Ingredients:

one sweet bell pepper;
220 g cod fillet;
a couple of peas of allspice and black pepper;
20 g red onion;
three tbsp. l. corn (canned);
a bunch of fresh herbs;
a couple of spoons of dry rice;
salt and ground spices to taste;
For dressing, a mixture of mayonnaise sauce and sour cream.

How to make a quick recipe for boiled cod salad

Boil the cod fillet in a small amount of water until tender. To make the fish in the salad tastier and more aromatic, add spices when cooking it - allspice or black peppercorns, a clove inflorescence or a small onion. If we cook fish for a second course or appetizer, the water must be hot, and if we cook it for broth, pour cold water over the fish. After cooking, chop the fillet into small pieces with a knife.

Separately, cook the rice until the grains are soft. We wash the cereal and leave it to drain.

Peel and wash vegetables and herbs. Dice the onion and pepper and chop the greens.

Mix fish, vegetables and herbs in one pan. Add corn (without brine), rice, salt and spices to taste. Then, just before serving the appetizer, season it with a mixture of sauce and sour cream. If you do not plan to eat the salad right now, you should not season it; it is better to cover it with a lid and leave it in the refrigerator.

In the recipe, all ingredients are mixed immediately with each other, but to make the dish more original, lay out the ingredients in layers coated with sauce. Use a chef's ring to carefully serve the salad.

Option 3: Delicious boiled cod salad

Delicious salad with boiled cod is an excellent option for a holiday or dinner party. Your guests will be surprised by the unique taste of this fish and seafood snack. Along with fish, you can add not only octopus to the recipe for a delicious salad, but also other seafood to taste - marinated or boiled squid, mussels or shrimp.

Ingredients:

How to cook

Rinse the fish fillet and place it in a small saucepan. If the fillet is used with skin, remove it. Pour in hot water until it just covers the cod. Place on the fire and cook over low heat with the lid almost closed. After 15-20 minutes, take out the fish and cut into small pieces.

Wash the avocado and cut it in half. Open the fruit and remove the seed. Scoop out the tender pulp with a spoon and cut into cubes. Please note that a ripe avocado has soft and tender flesh with a grassy-buttery flavor.

After peeling and washing the onion, cut into the same small cubes.

We cut young octopuses into quarters. The salad will turn out original if the tentacles of the mollusks are visible.

Remove the leaves from the tarragon sprig and chop them into smaller pieces. We tear the lettuce leaves into small pieces with our hands - you can cut them if desired.

In one container, mix avocado, fish and octopus fillets, greens and lettuce leaves, as well as onions.

To dress the salad, combine lemon juice, chili sauce, olive oil and zest. Add salt and ground pepper. Season the salad with this mixture and serve.

You can use avocado pulp not as an ingredient, but as a part of the dressing. To do this, grind the soft pulp in a blender until pureed and mix with the ingredients of the sauce from the recipe. The result will be something like exotic mayonnaise.

Option 4: Potato salad with boiled cod

A simple appetizer with fish and potatoes - this dish is also suitable for a hearty dinner. Only the serving size differs - for a salad 150-200 g, and for a full dinner 250-500 g are taken per serving.

Ingredients:

200 g potatoes;
200 g cod pulp;
a bunch of green onions;
a few tablespoons of sunflower oil;
2 tsp. wine vinegar;
a couple of pinches of dried spicy herbs;
salt.

Step by step recipe

Boil the potatoes in advance until soft. Remove the tubers from the boiling water and leave to cool on a plate. Then remove the skin and cut the potatoes into small cubes.

Boil the cod pulp in a glass of water (250 ml). If you use hot water, the cooking process will go faster. Then we drain the broth or use it for another dish. We separate the fish into pieces with our hands, making sure to take out all the bones.

Wash the green onion feathers thoroughly in running water and chop into small rings. For the recipe, not only green onions are suitable, but also shallots or leeks - choose the ingredients according to your taste and capabilities.

Separately, for the sauce, combine sunflower oil, wine vinegar, dried herbs and salt.

Mix the prepared ingredients in a bowl and season with sauce.

If such a salad is no longer new to you, try modifying and diversifying it. Instead of cod pulp, take any boiled fish (just remove the bones from the pulp), smoked or lightly salted. Use canned fish for cold appetizers with caution, because it will not be subjected to heat treatment - the quality of the canned food must be at the highest level.

Option 5: Boiled cod salad with pickled cheese

The salad itself is easy to prepare with few ingredients. But the amazing taste will make you want to make it again.

Ingredients:

How to cook

We take a small carcass of cut cod - no more than 0.5 kg. We clean it of scales, cut off the fins and remove the dark skin from the abdomen. Cut the fish into pieces and cook in water until tender. Then we pull it out and disassemble it manually. Select fish meat and remove bones.

Rinse the Cherry tomatoes and cut them into quarters or slightly smaller slices. If there are no such tomatoes, we use regular tomatoes.

Wash the basil and place on a paper towel. Then we chop the leaves with a knife.

Cut the pickled cheese into thin slices or cubes.

Combine fish, tomatoes, basil and cheese. Pour in a mixture of olive oil, salt and ground pepper. If you don’t have balsamic vinegar on hand, use aromatic apple vinegar, but not table vinegar.

Mozzarella cheese can be replaced in the recipe with any pickled cheese - Adyghe, Ossetian or feta or cheese. Bon appetit.

Today there is a huge variety of salads. This dish appeared a long time ago. Initially, it was presented only with vegetables and various dressings. But nowadays there is a large selection of ingredients to prepare such a dish. Fish, meat, fruits, vegetables, legumes and grains can be found in its composition. Many of them meet all the requirements for the optimal content of vitamins and minerals for humans, as well as the presence of proteins, fats and carbohydrates.

Fish dishes

Everyone knows that fish is very beneficial for the human body. By eating a small amount of this product, you can get almost all the substances necessary for the body.

Cod dishes are excellent dietary dishes. The meat of such fish belongs to the white, low-fat varieties. In addition to its beneficial properties, it has a wonderful aroma and delicate taste. Here we will present a boiled salad. The preparation of such a dish is very simple. It can be served both for a regular family dinner and for a holiday table.

Boiled cod salad with egg

This type of cold appetizer is not quite common, but it tastes superior to many dishes. Even the most demanding gourmet will like this dish.

Required Ingredients:

How to make cod salad with egg

Prepare (rinse thoroughly, remove excess elements).
Bring water to a boil and place 200 grams of prepared fish into it. Cook for 10-20 minutes. Then remove from the pan and cool. The finished fillet must be finely chopped or mashed (at your discretion).
The chicken egg should be hard-boiled, peeled and cut into medium-sized pieces.
Rinse green salad leaves thoroughly in cold water. In order to get crispy leaves, you need to soak them in ice water for about 40 minutes. After this, place on paper towels to drain off excess water.
Rinse the fresh cucumber thoroughly in cold water and chop into medium-sized pieces.
Mix the resulting ingredients, salt, pepper, and season with mayonnaise. Place the prepared cod salad on a beautiful dish and garnish with lettuce and parsley.

Cod salad with pickled mushrooms

To prepare such a salad, you need quite a lot of ingredients. But the result will please even the most demanding gourmet. Among other things, such a cold appetizer meets all hygienic standards in terms of containing the most essential substances for the body. A nutritious and balanced diet is the key to good health.

Will need:

Cooking method

Pour 3 liters of water into a saucepan and bring it to a boil. Then it should be immersed in boiling water. Add vinegar and salt there. Dip fish pieces into the prepared brine. Cook for about 15 minutes. Then let it cool, remove skin and bones and cut into medium pieces.
Open the jar of green peas and drain the marinade.
Rinse the mushrooms (pickled) in running cold water and cut into medium pieces.
Peel the red bell pepper from seeds, rinse in running cold water and cut into small pieces.
The red tomato should also be washed and finely chopped.
Boil chicken eggs hard-boiled, cool and peel. After this, cut into small cubes.
Finely chop the parsley.
Mix the resulting ingredients in one salad bowl. Salt and pepper to taste, season with mayonnaise and mustard. Garnish with lettuce leaves and finely chopped parsley.

Bon appetit!

In order to prepare a salad from boiled cod, you should use only Therefore, first clean it of skin and bones.
Use only fresh products. When you press on the flesh of fresh cod, the dents instantly disappear.
Prepare cod salad only from frozen products. Do not use frozen products.
You can wash the fish only under running cold water.

Fish salads have always been popular dishes in all corners of the world. And this is explained not only by their usefulness, but also by their taste. They meet all hygienic standards for healthy eating. Doctors recommend eating fish at least 2 times a week. By preparing a salad of boiled cod, you can enjoy the juiciness and aroma of this dish. It should also be remembered that when boiled, almost all important elements remain in fish, and this is an integral part of a healthy diet. Bon appetit!

Boiled cod salad is a cold appetizer dish. In terms of nutritional qualities, cold appetizers are not inferior to hot dishes, but are served in smaller quantities. Spices are deliberately placed in them so that they stimulate the appetite. However, on a home menu, salad can become the main dish for breakfast or dinner.

Cod is a low-fat fish, but nevertheless has a high nutritional value, per 100 g:

calories - 95;
vitamins - B6 (20%), B12 (15%), niacin (10%), C (5%), E (3%), folate (2%), pantothenic acid (1%), thiamine (1%) , group B (1, 2, 4, 6, 9, 12);
microelements - selenium (52%), potassium (12%), phosphorus (17%), magnesium (6%), sodium (3%), zinc (3%), calcium, iron, copper, manganese (1% each) .

In the selection of recipes you will find fresh and well-known combinations for making salads from boiled cod and other products. How to cook cod? Allow frozen fish to thaw at room temperature. Gut it, cut off the head and tail. You can add carrots, onions, bay leaves, and peppercorns to the cooking water. Place the fish in boiling water. Cook over low heat for 20 minutes.

Cod sauce (alternative to mayonnaise): cook a glass of cream for 3-5 minutes with spices, bay leaf, add a spoonful of butter and dill, a little garlic, remove the bay leaf.

How to prepare boiled cod salad - 15 varieties

A complex cooking process, but the result is worth it.

Ingredients:

potatoes - ½ kg;
fresh cucumbers - 3 pcs.;
eggs - 3 pcs.;
mayonnaise, green peas, herbs, salt - to taste;
Ground meat:
boiled cod - 250 gr.;
flour - 1 tbsp;
milk - ½ cup;
eggs - 2 pcs.
salt to taste.

Preparation:

Chop vegetables, pour mayonnaise. Salt the boneless cod, mix with flour, milk, one yolk and two whites in a blender until fluffy. Make meatballs and fry them. Place vegetables with mayonnaise on the bottom, meatballs on top, sprinkle with herbs.

Portuguese recipe, all products available.

Ingredients:

Preparation:

Finely chop onion, garlic, herbs, 1 ½ eggs, mix with oil, salt, pepper, vinegar. Juice is formed. Add cod, divided into slices, drained chickpeas. Mix and use the rest of the eggs for decoration.

How one ingredient changes the taste for the better.

Ingredients:

potatoes - ½ kg;
boiled cod - 150 gr.;
pickled cucumbers - 100 gr.;
apples - 70 gr.;
green peas - 70 gr.;
eggs - 2 pcs.;
mayonnaise - 200 gr.;
sugar, lemon juice, herbs, salt - to taste.

Preparation:

Cut all the mentioned components into small cubes, put the peas as is, season with mayonnaise and seasonings.

If you cook the fish whole, tie it with twine before putting it in the water. This way it will keep its shape. The gills should be removed. When cooking after boiling, you need to reduce the gas; the fish should not boil, otherwise the taste will evaporate.

Cod salad - everyday recipe

Similar to Olivier with fish, a stripped down version.

Ingredients:

boiled cod - 200 gr.;
pickled cucumbers - 2 pcs.;
onion - 1 pc.;
green peas - jar;
salt, spices, oil for dressing - to taste.

Preparation:

Finely chop the ingredients, sprinkle with salt and spices, season with olive or other vegetable oil. Stir.

A small number of components, the original taste of the fish is preserved.

Ingredients:

Preparation:

Boil the fish with bay leaf and pepper, remove the pulp and sprinkle with juice. Place in a salad bowl. In the same container: tear the lettuce leaves into large pieces, chop the eggs coarsely. Add salt, mix with mayonnaise...

The Complete Guide to Cod: A to Z.

Ingredients:

Preparation:

Dry the fish with a paper towel so that it is not too wet.

Cut the fillet with a cross. Moisten a baking sheet and put parchment on it. Place the fish on the parchment. Salt and pepper. Sprinkle with mustard seeds. Spread with mustard. Turn on the oven at 250 degrees for a couple of minutes, wrap the shavings in a foil envelope, put in the oven until smoke appears, put the fish there, bake for 15 minutes.

If you don’t want to bother with baking, you can boil the fillet. Peel the potatoes, cut them, boil them with lemon. Chop both types of onions and dill. Add grated eggs and potatoes, fish from a baking sheet without skin and sauce to the greens. Stir and serve warm.

Clean, fresh taste: only fish and vegetation.

Ingredients:

boiled cod—300 gr.;
potatoes - 3 pcs.;
cucumbers - 2 pcs.;
tomatoes - 1 pc.;
green peas - 1 cup;
green onion, salt, pepper, mayonnaise - to taste

Preparation:

Sort the cod so that there are no bones, cut it together with the vegetables. Place all ingredients in a salad bowl and mix.

Salad base: cod and beans, a little garlic for piquancy.

Ingredients:

Preparation:

Boil the beans and puree 1/3 of them. Finely chop the fillet. Cut the onion into cubes and sauté. Grate the garlic. Mix all. Place on plates. Make the decor to your liking.

How to soak beans: fill more than 2/3 of the volume with water, replace the water after 12 hours, leave for another 12 hours at room temperature.

A hearty salad with radishes that invigorate the taste buds.

Ingredients:

Preparation:

Boil cod with bay leaf, salt and peppercorns. Cut into medium sized pieces. Place in the center of the dish. Make decor from cucumber and radish. Pour over the sauce: oil, lemon juice, salt, pepper. Add sliced eggs on top and sprinkle with parsley.

Quick to prepare, stylishly decorated - feed your family in an extraordinary way.

Ingredients:

Preparation:

Chop the cod and peeled vegetables, season with mayonnaise, salt and pepper.

An elegant way to cook fish, a recipe for an event: tomatoes stuffed with lettuce.

Ingredients:

Preparation:

Cut off the caps of the tomatoes, carefully scrape out the pulp and chop. Cod, mushrooms, eggs in small cubes. Salt and pepper. Mix with tomato innards. Add a drop of lemon juice to each fruit, fill with the mixture and pour mayonnaise. Leave for at least 5 hours. Decorate the top with shrimp.

Cod with mayonnaise - appetizer before serving lunch

Salad is not for everyone who likes to lay out all the components separately.

Ingredients:

Preparation:

Cut the cod into pieces, remove the vertebral bone and boil in a spicy broth with carrots. Place on a plate and cool. Grate horseradish on a fine grater and season with mayonnaise. Coat the fish with this sauce. Place egg slices on top. Make a decorative arrangement of sliced cucumbers, tomatoes, carrots.

How they cook in the West: cutting, spices, styling.

Ingredients:

boiled cod fillet -
avocado - 2 pcs.;
lemon - ½ piece;
sweet onions - 1 pc.;
olives - 1 jar;
lettuce leaves - for draping the bottom;
oil for dressing (olive);
red pepper, eggs for decoration

Preparation:

Cut one fruit into slices, pour over lemon juice. Chop the cod, add julienned onions, olives, 1 of 2 avocado slices (sprinkle with lemon) to the salad bowl, season with oil, stir. Place on a plate covered with green salad. Decorate with red pepper and sliced avocado.

Really reach out to eaters.

Ingredients:

Preparation:

Cut the boiled cod, carrots and potatoes into pieces, grind the horseradish in a meat grinder or blender, add herbs, salt, spices, mix the mixture with mayonnaise.

Festive serving of food, portioned.

Ingredients:

puff pastry - 500 gr.;
yolk for lubrication;
iceberg lettuce (you can take any variety)—100 gr.;
egg - 3 pcs.;
boiled cod - 100 gr.;
cucumber - 1 pc.

Preparation:

Cut a strip of 2-3 cm from the layer of puff pastry. Wrap it around a cone of food foil or a mold. Make 5 more of the same horns, color with beaten yolk. Place in the oven for 20 minutes. (200°). Place chopped lettuce, eggs, 3 boiled potatoes into a salad bowl; mayonnaise 50 gr. Stir and distribute into tubes.

Cod fish is very tasty and quite common. You can do almost anything with it: bake, fry, boil. Its taste is always wonderful. And there is another important aspect: this fish is affordable. In this article we will talk about three salad options that are suitable for both everyday and holiday tables.

Classic cod liver salad

To prepare you will need the following products:

Preparation:

Boil potatoes and eggs. Cool.
Next, all ingredients are cut into strips or cubes, as desired, and laid out in layers: potatoes, eggs, pickled cucumber, peas, green onions and a final layer of cod liver.
Don't forget to spread mayonnaise through the layer.
Tomato and cucumber are cut into slices and placed around the salad for decoration.

Cod salad classic recipe

To prepare you will need:

cod fillet 600 g (can be replaced with canned);
1 carrot (large);
pickled mushrooms 300 g;
canned peas 1/2 jar;
cheese 150 g;
mayonnaise .

Preparation:

Eggs and carrots are boiled and cooled.
The cod is boiled and cooled.
Boiled fish (canned food) is kneaded with a fork and placed on the bottom of the salad bowl.
Mushrooms are cut into the next layer. Top with mayonnaise.
This is followed by a layer of grated carrots (or cut into thin strips).
A layer of boiled eggs grated on a coarse grater. Lubricated with mayonnaise.
The cheese is grated and sprinkled on top of the last layer.

You can decorate the salad however you like, using herbs and ingredients.

Ready. The matter remains small. Let it brew for half an hour in a cool place and you can serve it.

Cod salad with cucumber

For preparation you will need:

Preparation:

Cucumbers, cod liver and eggs are cut into small cubes.
Sesame seeds are lightly fried in a frying pan and added to the rest of the ingredients.
The greens are finely chopped and poured into the rest.
All ingredients are transferred to a salad bowl. Add salt, pepper, lemon juice and stir.
Cover the salad with a lid and let it sit for about an hour.
The salad is served chilled and laid out on lettuce leaves.

Cod salad - general principles of preparation

You can prepare a lot of healthy and tasty dishes from cod, one of which is cod salad. This fish is a valuable source of vitamins and Omega-3 fatty acids, which prevent the occurrence and development of many diseases, including cardiovascular, cancer and brain diseases. Cod contains chromium, iodine, sulfur, fluorine, cobalt and other important macro- and microelements.

Cod salads can be prepared from fried, boiled, salted, smoked, baked or steamed fish. In the dish you can find all kinds of vegetables (radish, cucumbers, onions, carrots, tomatoes, potatoes), apples, eggs, cheese, canned foods. Cod goes well with olives, garlic and mustard. You can season the appetizer with any vegetable oil, mayonnaise (preferably low-fat lemon or olive), vinegar or sour cream. Interesting options for cod salad with the addition of soy sauce, ginger and even honey. For spices, in addition to standard salt and pepper, you can use cinnamon, various herbs, white pepper, and sometimes a little sugar (if apples and vinegar are present). In some restaurants, cod salads are served with a spicy tomato sauce.

Most often, all the ingredients are mixed with each other and with the dressing; sometimes the chopped products are laid out in layers. In general, cod salads are traditionally considered a festive dish, but it can also be prepared for a small family lunch or dinner.

If you want to diversify your daily menu, this cod and radish salad is the ideal solution. The snack is easily digested by the body, while perfectly satiating and giving a good mood.

Required ingredients:

Cooking method:

Cook the cod fillet until tender and cut into small cubes. Place the fish in a bowl with vinegar and marinate in the refrigerator for a couple of hours. Wash apples and vegetables thoroughly and cut into strips. Place apples, cucumbers, celery and radishes in a bowl, add salt, add mayonnaise and mix. Place fish pieces on top. You can decorate the dish with chopped parsley.

Some chefs resort to this trick: if there is very little time left to prepare cod salad, the thawed fish fillet is salted, peppered, placed in the microwave and cooked for 5-7 minutes. With this method of heat treatment, it is recommended to first coat the fish with a mixture of water and vegetable oil. If you need to boil the cod, then do it like this: lower the product into boiling, slightly salted water and cook until tender for 20 minutes.

Many people believe that cod meat is very fatty, so they try to avoid using high-calorie components with this fish. In fact, the meat itself is quite dietary, but cod liver is a really fatty and highly nutritious product. It is not recommended to season cod liver appetizers with mayonnaise, but such a dressing is just right for cod salad.

To make the cod salad truly tasty, you need to carefully select the fish. The product must be fresh and not weathered. Good cod should have an even, uniform color. If you make a small cut on the fillet, the entire surface will be covered with an even, transparent and shiny layer of glaze. Under no circumstances should you buy fish that have yellow spots on it. This indicates that the cod has begun to deteriorate; dishes made from such fish will be very bitter.