Many housewives, knowing about the benefits of fish to the body, try to periodically cook a variety of fish dishes.
Today we decided to consider options, recipes and methods for preparing fish salads with rice, they are prepared simply and quickly enough, they turn out delicious and satisfying.
Fish salad with rice - general principles
To prepare a fish salad, take river or sea fish, and depending on the recipe, the fish can be boiled or fried, salted or smoked, a canned product is often used.
Before adding to the salad, the fish must be cut, the fillet is ground in the manner specified in the recipe. It is enough to take out the canned fish from the can and knead it with a fork.
Any rice can be used: round-grain, long-grain, white, brown, black. Before adding to the salad, the cereal is washed and boiled until tender.
As additional components use all kinds of products that are combined with fish. Usually these are vegetables: onions, carrots, cucumbers; greens: parsley, dill, basil; Seafood: shrimp, caviar, crab sticks. As well as eggs, corn, olives, spices and much more. It is important that all ingredients that require heat treatment are boiled, fried, baked. Grind them, again, depending on the recipe, with a knife or on a grater.
Fish salad with rice can be layered and mixed, it is permissible to grind the products to a puree state and use as a paste. Dressing salad is most often mayonnaise, but you can experiment using, for example, lemon juice, mustard.
Chilled fish salad with rice is served, laid out on a large flat dish, deep salad bowl or in portioned bowls.
1. Fish salad with rice and egg
Ingredients:
• canned sardine - 250 g;
• 4 eggs;
• rice groats - 120 g;
• onion head;
• 150 g of mayonnaise;
• salt - a pinch;
• parsley - 3 stalks.
Cooking method:
1. Rinse thoroughly, put it in a small container with slightly salty water, boil until soft, and put it in a colander.
2. Boil hard-boiled eggs, cool, peel, separate the protein from one egg and lay it on the decoration, and grind the remaining eggs on a grater with small teeth.
3. Onion cut into small crumbs, pour boiling water, leave for ten minutes to remove unpleasant odor and bitterness, then squeeze.
4. Put the sardine on a plate, knead with a fork, if necessary, remove hard bones.
5. Canned fish is mixed with chopped eggs and onions, salt, put a little mayonnaise, stir well.
6. Ready salad served in a portioned plate as a paste for greasing croutons, sandwiches and sandwiches.
2. Fish salad with rice, crab sticks, shrimp and corn
Ingredients:
• rice groats - 6 tablespoons;
• 3 eggs;
• canned corn - half a jar;
• head of red onion;
• 10 crab sticks;
• salted trout - 2 packs;
• mayonnaise - 100 g;
• parsley - half a bunch;
• peeled shrimp - 5 pieces;
• olives - 4-5 pieces;
• 4 quail eggs;
• 3 leaves of green salad.
Cooking method:
1. Cook the shrimp in slightly salted boiling water for five minutes.
2. Boil chicken eggs, finely chop with a knife.
3. Red onion and crab sticks cut into small cubes, spread in a bowl.
4. Add the grains of corn, eggs, boiled rice, add a little mayonnaise and mix everything thoroughly.
5. We put the finished salad in special molds for the salad, not very tight.
6. Turn the cookie cutters onto a flat plate on which we place the lettuce leaves (each cookie cutter on a separate leaf), tap on the bottom and raise it so that the salad remains on the plate.
7. Around the formed cup of lettuce, we place the nicely salted trout, sliced, put the halves of the quail egg, the olives and the shrimp on top.
3. Fish salad with rice and fresh cucumber
Ingredients:
• 1 smoked herring;
• 6 tablespoons of rice cereal;
• 2 eggs;
• 1 fresh cucumber;
• onion head;
• mayonnaise - 50 g.
Cooking method:
1. Boil chicken eggs, cool, peel.
2. Cook rice until softened in salted water.
3. Take a deep salad bowl and put one finely chopped egg on the bottom, grease with mayonnaise.
4. The second layer we put the cucumber, cut into a medium cube.
5. Cut herring, take out the insides, remove the skin, remove the bones, finely chop, spread on a layer of cucumber, grease with mayonnaise.
6. Put the chopped onion on the herring.
7. The next layer spread boiled rice groats, greased with mayonnaise.
8. Sprinkle the whole surface of the salad with the remaining eggs grated, put in the refrigerator for half an hour to soak.
9. When serving, decorate with parsley and dill leaves.
4. Festive fish salad with black rice and caviar
Ingredients:
• black rice "Nero" - a little less than a glass;
• salted trout - three pieces;
• one fresh cucumber;
• 4 quail eggs;
• salad - two leaves;
• black caviar - half a jar.
For refueling:
• homemade yogurt -30 ml;
• unrefined pumpkin seed oil - 30 ml.
Cooking method:
1. Boil eggs, cool in cold water, peel.
2. Rinse the rice, cook for about ten minutes.
3. Trout and cucumber cut into small cubes.
4. To make homemade yogurt, take any fresh berries, grind them in a blender, mix with fresh cream with 15% fat, beat.
5. In the salad bowl we spread a little boiled black rice, giving the layer a heart shape, cover with dressing from homemade yogurt and pumpkin oil.
6. On the rice we lay out the trout, cut into small pieces, cucumber, eggs - in a small cube, pour the dressing and again put the layer of rice.
7. Lubricate the surface with dressing, beautifully lay the grains of black caviar.
8. Next to the heart of the lettuce, we spread the lettuce leaves beautifully.
5. Spicy fish salad with smoked mackerel rice
Ingredients:
• 1 smoked mackerel;
• 180 g of rice cereal;
• canned corn - half a jar;
• egg - 2 pcs.;
• pickles - 3 pcs.;
• onion head;
• mayonnaise - 200 g.
• dry herb basil, rosemary, thyme, oregano, savory - half a teaspoon each.
Cooking method:
1. Rinse the rice, boil it in slightly salt water, mix it with dry aromatic herbs.
2. Open a jar of corn, pour out the liquid, add the grains themselves to the rice mass.
3. Pickled cucumbers cut into small cubes, transfer to a cup with salad.
4. Peel the onion from the husk, chop, spread in a salad.
5. At the mackerel we cut the abdomen, take out the insides, remove the skin, remove all the bones, rinse, wipe the inside of the fish dry with a paper towel, cut the flesh into large cubes, mix with all the contents in the cup.
6. Boiled eggs are divided into proteins and yolks. Crush the yolks with a fork, and finely chop the whites with a knife, put in a salad.
7. Add a little mayonnaise to the salad, stir, put in a salad bowl, put on the table.
6. Fish salad with rice and canned pink salmon cheese
Ingredients:
• canned pink salmon - one jar;
• two eggs;
• 120 g rice;
• onion head;
• a small piece of Dutch cheese;
• mayonnaise - 250 g;
• salt - 10 g;
• parsley - 4 stalks.
Cooking method:
1. Boil hard-boiled eggs, cool.
2. Pour rice cereal with a small amount of water, add some salt and, after boiling the water, cook over moderate heat for ten minutes. Put cooked rice in a colander, rinse with cold water.
3. Peel the onion from the husk (optionally scalded with hot water to remove the bitter aftertaste), cut into small crumbs, three cheese on a grater with large teeth.
4. We clean the eggs, finely chop with a knife, put them in a cup.
5. We lay pink salmon in a separate clean plate, crush with a spoon, mix with eggs.
6. Add all the other products to the rice and eggs, squeeze out the mayonnaise, add salt, and mix everything thoroughly.
7. We spread the salad of canned pink salmon with rice in a portioned plate, sprinkle with chopped parsley leaves.
Fish salad with rice - tips and tricks
• Whatever salad you are preparing, remember that all ingredients must be fresh.
• Usually, fish salads are seasoned with mayonnaise, if you do not like the product sold and prefer natural ingredients in salads, prepare the mayonnaise yourself from lemon juice, eggs, mustard, vegetable oil and salt. It is advisable not to use sour cream for dressing, the taste of the salad will be completely different.
• If you are preparing a salad with canned fish, be sure to give it an hour or two, or better night, to insist and soak.
• You can safely change at your discretion the sequence of layers in the salad and the method of cutting the ingredients. It is also permissible to replace one product with another: for example, shallots, quail eggs and others.
• It is best to use canned food or fish that does not have many bones for salads.
• If you decide to add fried fish to the salad, use a minimum amount of oil to prepare it.
• Do not forget to decorate the salad before serving, giving it a special look. It is not necessary to use a standard set of chopped greens. Feel free to take flax seeds, sesame or mustard seeds, chopped nuts, olives, olives and even seafood.
