Salad with salmon and citrus fruits

Salad with salmon and citrus fruits

Ingredients
2 leaves of lettuce (preferably crisp )
100 g smoked or salted fish (salmon, trout)
½ grapefruit
½ sweetie grapefruit
1 sweet pepper
½ small red onion
juice and zest of 1 lime
a few mint leaves to taste
1 tsp grated ginger root (or to taste)
olive oil
hot red pepper (to taste)
salt (to taste)

Step 1

Divide citrus fruits into fillets, collecting the juice in a bowl. Salt and leave them until the rest of the ingredients are prepared.

Step 2

Onions cut into thin half rings, sprinkle with salt, sugar and black pepper, sprinkle with lime juice and leave for 5-10 minutes.

Step 3

Narvite lettuce leaves. Sweet pepper cut into thin strips, and the fish — thin slices.

Step 4

Prepare a dressing: you need to mix citrus juice, lime zest, ginger and hot red pepper. Add olive oil and whisk lightly. If the dressing is too sweet, add lime juice.

Step 5

Spread the ingredients in a salad bowl, including citrus fillets. Pour over dressing, mix. Lay the pickled onions on top of the salad.

BTW

Instead of fish, you can take shrimp or any seafood to taste. And grapefruit and sweeties can be replaced with pomelo, orange or mango.

Salad with salmon and citrus fruits
Salad with salmon and citrus fruits

Salad «Delight»

Salad «Delight»

Today I propose to cook a very tasty festive salad. All ingredients are well combined with each other, creating a rich, rich, delicate, juicy taste of salad.

Ingredients
Potatoes — 200 gr.
Carrots — 300-350 gr.
Herring fillet — 250 gr.
Onions — 80 gr.
Marinated mushrooms — 250 gr.
Eggs — 4-5 pcs.
Salt — to taste
Mayonnaise — 100 gr.
Viburnum berries — for decoration

Cooking method
1) 200 gr. boiled potatoes we rub on a coarse grater.
2) 3 medium carrots rub on a fine grater.
3) 5 boiled chicken eggs we will rub on a coarse grater.
4) 2 small onions finely chop.
5) Dice herring fillet 1.
6) 250 gr. pickled mushrooms cut into slices.
7) I will collect the salad in a glass form measuring 25/21 cm. You can use a split ring with a diameter of 20-24 cm.
8) The first layer — potatoes + mesh from mayonnaise.
The second layer is herring fillets.
The third layer — onion + mesh from mayonnaise.
The fourth layer — grated eggs + mesh from mayonnaise.
The fifth layer is pickled champignons + a net from mayonnaise.
The sixth layer is carrots + even mesh of mayonnaise (it is convenient to remove irregularities of mayonnaise strips with an ear stick).
9) To the berries of Viburnum add a little vegetable oil and mix. This is done so that the berries glistened. I decorate with berries salad. Put the salad in the fridge to infuse and soak for 1-2 hours

Salad «Horn of Plenty»

Salad «Horn of Plenty»

Ingredients:

2 smoked chicken legs (or 1 breast),
4 eggs,
70 grams of cheese
1 apple
0.5 onions,
50 g of prunes,
100 g of walnuts,
mayonnaise.

This puff salad, you need to boil eggs beforehand and cool, and also fry walnuts and peel off the surface film. All other ingredients only need to grind. From the chicken legs remove the pulp, removing the skin and bones, cut into small cubes. Eggs finely chopped or cut into cubes with an egg cutter. Three grated cheese. Finely chopped onions pour boiling water — let bitterness come out. Three grated apples are large, imported apples are cleaned, as they are processed with wax. Prunes are now sold usually soft, so you do not need to soak it, but only wash it beforehand and dry it with a napkin. Prune finely cut.

All ingredients are prepared, put them in layers, giving the shape of a horn. As usual, we coat each layer with mayonnaise or apply a thin mayonnaise mesh.

The assembly procedure is as follows:
chicken, onion, eggs, apple, cheese, prunes.

Give the salad soak in the fridge. Before serving decorate the salad. First, type mayonnaise in a pastry syringe or cut off the tip of a bag with mayonnaise (it is more convenient to do this with a small bag), apply a grid to make a diamond-shaped pattern. In each diamond put half a walnut. It is not necessary to chop nuts. At first glance, this seems unusual, but, having tried it, you will understand how interesting it is the uncrushed nuts that add to the salad. We make a cornucopia using any vegetables, herbs, nuts, turning them into a bouquet. The flowers from cherry tomatoes and eggs, olives, olives, grapes look good. In general, turn on the fantasy — and let any beauty pour from the horn

Tabouleh Oriental salad with bulgur

Tabouleh Oriental salad with bulgur

Ingredients:

  • bulgur — 200 gr.
  • parsley — 150 gr.
  • Mint — 20 gr.
  • tomatoes — 150 gr.
  • Chile pepper — 1 pc.
  • Lemons — 1/2 pcs.
  • olive oil — 50 ml.
  • salt — 1/4 tsp.
  • black pepper (ground) — 1/4 tsp.

Cooking:

  1. Bulgur pour boiling water at the rate of 1 cup of cereals at 1: 1.2 glasses of water.
  2. Salt and cook until all the water is absorbed, then cover with a lid and set aside.
  3. At parsley, remove the stems, leave only the leaves.
  4. Finely chop the washed and dried herbs.
  5. Ripe, but not too soft tomato cut as small as possible.
  6. Remove seeds from chili pepper, and finely chop the pepper itself.
  7. Combine lemon juice with olive oil, salt and pepper.
  8. Mix the salad well.
  9. Serve immediately or hold in the refrigerator for about an hour.
Tabouleh Oriental salad with bulgur
Tabouleh Oriental salad with bulgur

Simple chocolate cherry pie

Simple chocolate cherry pie

INGREDIENTS:


● Cherry — 700 g ● Butter — 300 g ● Sugar — 200 g ● Vanilla sugar — 10 g ● Egg — 4 pcs. ● Wheat flour — 300 g ● Baking powder — 1 tbsp. l ● Liquor — 50 ml ● Chocolate drops — 150 g ● Dark chocolate — 200 g ● Cream — 200 g ● Coconut oil — 20 g

PREPARATION:


If you use frozen cherries or canned in your own juice, first fold the berries into a colander and let the liquid drain. Mix the butter with sugar and vanilla sugar with a mixer, then add the eggs one by one and pour in the liquor. Mix the flour with baking powder and sift, then mix with butter-egg mass. Add chocolate drops and cherries to the dough, mix gently.


Make a baking sheet with parchment or grease it with plenty of oil. Pour the dough and straighten the cake in an oven preheated to 180 degrees for 15–20 minutes. Then remove and let cool. Chop chocolates into small pieces, melt in a water bath. Add the whipped heavy cream and coconut oil in the heat. Put the resulting fudge on the cake and let cool completely.

Simple chocolate cherry pie
Simple chocolate cherry pie

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