You lick your fingers: 5 of the most delicious fish salads for the New Year 2020

New Year's holidays - it's time to please your loved ones with something tasty and unusual. In addition to the usual New Year's dishes, new recipes for fish salads will help diversify the festive table.

Flamingo is an original puff salad that does not require large expenses.

Ingredients

• 4 eggs;
• 100 g butter;
• 1 can of pink salmon in its own juice;
• a bunch of green onions;
• 1 boiled carrot;
• 1 boiled beets;
• 2 processed cheese;
• 1 medium onion;
• 1 pack of mayonnaise.

Cooking

1. Boil eggs, grate, put on the bottom of the salad bowl and grease with mayonnaise on top.
2. Wash green onions, finely chop, lay on top of eggs.
3. Remove the butter from the refrigerator, grate and put in a third layer.
4. Place pink salmon in a bowl, knead with a fork. If desired, you can add a little juice from a can or vegetable oil. Put the fish on top of the oil, carefully distribute and pour the mayonnaise.
5. Hold the cream cheese in the refrigerator. Grate, put the fifth layer and cover with dressing.
6. Peel the carrots, grate on a coarse grater, spread over the cheese and grease generously with mayonnaise.
7. Finely chop onions, add salt, fry until golden brown in butter and let cool. Then put on the salad with a final layer.

Ready salad should be stored in the refrigerator for 5-7 hours, so that it can soak.

Edible fish salad

A salad on a crispy tartlet plate is not only beautiful, but also extremely tasty.

Ingredients

• puff pastry - 150-200 g;
• 1/3 cup rice, preferably Basmati TM "Mistral";
• 1 medium-sized sweet apple
• 1 can of trout in oil;
• half sweet bell pepper;
• leeks - 50 g;
• salt, pepper - to taste;
• 1 egg yolk for lubrication;
• mayonnaise or sour cream for dressing.

Cooking

1. The dough needs to be pulled out of the refrigerator in advance so that it can defrost.
2. Rinse thoroughly and boil in salted water.
3. Take a silicone cupcake mold. Thinly roll puff pastry, cut circles out of it and put them into molds so that you get “baskets”. Grease on top with whipped yolk and put in the oven for 15 minutes at a temperature of 210 ° C.
4. Grind pepper and leek, grate the apple on a medium grater, and mash the trout with a fork. Combine all the ingredients in a bowl, season with mayonnaise or sour cream and put the salad in the finished tartlets.

The dish can be decorated with greens.

A harmonious combination of ingredients will delight your taste.

Ingredients

• 1 can of canned peas;
• canned mackerel or tuna - 230 g;
• 2 chicken eggs;
• balsamic vinegar - 1 tsp;
• 1 small red onion;
• 1 bunch of parsley;
• salt, pepper, mayonnaise - to taste.

Cooking

1. Mash the fish in a bowl with a fork.
2. Finely chop the onion, add cold water for 15 minutes and squeeze;
3. Put the peas in a salad bowl, add fish, onions and finely chopped parsley to it, mix well.
4. Boil eggs, cool, cut into medium cubes and add to the rest of the ingredients.
5. Season the dish with balsamic and mayonnaise, salt and pepper if desired.

Garnish the salad with sprigs of parsley.

Fish salad in a rice coat

The original salad in a rice coat does not require much effort in cooking.

Ingredients

For rice coat:

• Jasmine rice TM "Mistral" - 1/3 cup;
• 1/4 tsp mustard;
• curd cheese - 50 g.

For fish salad:

• 1 medium boiled carrot;
• 1 can of canned tuna;
• 1 small onion;
• 1 boiled chicken egg;
• 1 apple
• pepper and salt to taste.

Cooking

1. To create a fur coat, you need to boil rice, cool, add cream cheese and mustard to it, mix everything thoroughly.
2. Take a small deep bowl, grease with vegetable oil and cover with cling film. Spread the resulting mass evenly with a thin layer to create a kind of “hat” and send it to the refrigerator for half an hour.
3. To prepare the filling, grate the carrots and the egg on a medium grater, knead the fish with a fork and mix everything.
4. Finely chop onion, apple and add to other ingredients.
5. After the time has passed, remove the "fur coat" from the refrigerator, fill it with salad and even the edges. After turning the dish on a plate and you can serve it to the table.

Salad can be decorated with boiled carrots and herbs.

Salad "Fish with caviar"

Original salad will diversify your festive table.

Ingredients

• 1 cup long grain rice;
• 1 small pink salmon;
• lettuce or Beijing cabbage, you can use both;
• 1 large onion;
• 1 jar of red caviar;
• low-fat mayonnaise - to taste.

Cooking

1. Peel the fish and disassemble on the fillet. If it is very salty, you can soak it in water. Cut the fillet into cubes and send to a salad bowl.
2. Boil rice without adding salt, cool and add to pink salmon.
3. Finely chop lettuce, cabbage and onions, and send to the rest of the ingredients;
4. Season with mayonnaise and mix well. Garnish the salad with greens and red caviar.

This dish can be prepared in layers. In order for the salad to acquire a rich taste, it needs to be infused for 30 minutes.