Dressed herring salad (our family recipe with my additions)

There are as many recipes for this salad as there are housewives preparing it. I will tell you about my favorite recipe.


  • 1 large herring, in butchered form should be about 250g. I highly recommend buying a whole good tasty fish, and not canned pieces. But if you do not have such a herring anywhere at all, then you can replace it with another fatty low-salted fish or canned fish of good quality (as a maximum of salt and oil).
  • 4 chicken eggs.
  • Potatoes-2-3 pieces of medium size
  • Beets-2-3 pieces of medium size
  • Sweet and sour apple – 1 large or 1.5 small
  • 1 large onion
  • Mayonnaise. I really ask you to buy delicious or make it yourself. Unfortunately, a stupid Mazik can spoil the taste of even a very tasty salad.

How to do:

First, this salad should be prepared the day before serving. He needs time to brew and soak.

Second. For a salad, you will need either a cooking ring to spread everything in portions, or a deep salad bowl, or a flat plate. It is more convenient to put everything in the salad bowl, plus everything is better soaked there, but it is more difficult to get the salad when serving. With a plate, the opposite is true: it is more difficult to stack and shape the salad, and then it is more convenient to put it in plates. Choose what is closer to you.

So, how to cook it.

1. pickle onions (this is optional, but it will be much tastier, and the pungent smell of onions will not appear at all, only its juicy taste). Cut the onion into a small cube, put it in a colander, pour boiling water, let the water drain. Next, put it in an airtight container, add to it 2-3 tbsp.balsamic/Apple or wine vinegar, 1 tsp. sugar or Jerusalem artichoke syrup/agave, 0.5 tsp. salt. Stir, Close, leave aside while we prepare the rest of the ingredients. When we collect the salad, we again throw the onion into a colander and let the marinade drain.

2. cook eggs and potatoes in a uniform. Cool, clean. All the nuances of cooking described in the recipe salad Olivier (link HEREBy the way, I usually cook two dishes at the same time, so I cook just two salads at once.

3. in parallel I cook beets. Wash it, wrap it in foil and bake at 200C for about an hour. The baking time depends on the size of the root vegetables.

4. cut the herring, carefully remove all the bones. Cut into small cubes.

5. apples are washed and cleaned.

6. Collect salad. Layers: potatoes-Herring-onions-apples-eggs-beets.

All ingredients except herring and onions grate on a coarse grater. Each layer is lubricated with mayonnaise. Do not overdo it, a thin layer is enough.

Layers do not need to be salted. Enough Herring salt and sauce. Let the salad brew in the refrigerator for at least 12 hours, preferably a day.

Bon Appetit!

Obscenely delicious salad with shrimp, avocado, mango, chickpeas and quinoa

Refreshing, unusual and very nutritious salad that can come for lunch or dinner.

Ingredients: 4 servings

• 30 large shrimp (you can substitute crab meat but crab sticks, please),

• 100 g of quinoa (about 4 tablespoons)

• 100 g dry chickpeas or 200 g of prepared chickpeas

• 1 ripe mango,

• 1 ripe but still elastic avocado,

• 1 large cucumber or 2 small (about 100 g)

• 1 sour-sweet juicy Apple medium size,

• Cilantro leaves (about 4-5 tablespoons in powdered form),

• Mint leaves (about 3-5 tbsp crushed),

• Lemon juice of half a lemon (about 3-4 tablespoons)

• Olive oil – 3 tablespoons,

• 1 lime to serve,

• Salt and pepper to taste.

How to do:

1. I like this salad with the regular white quinoa. I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

Chickpeas to boil in any convenient way (here described in detail, as I do). All to cool to room temperature.

I usually cook a lot of chickpeas and quinoa, because I often use them in various other dishes. Recommend for convenience to do so as well.

2. Shrimp cleaned from the shell and tail, then make a cut on the back and remove the intestines, wash them, dry on a paper towel. The pan good heat, pour oil on it for frying and add 1 crushed clove of garlic. Warmed the oil for 10 seconds, stirring the garlic in the oil. Garlic take out and put the shrimp in 1 layer. Fry 1 minute on each side over very high heat. If shrimp are very large and raw (gray-green), then 1.5 min on each side. The main thing not to overdo, so they do not become rubber. Remove the shrimp, season with salt and pepper, stir. 10 shrimp cut into 3-4 pieces, the rest 20 pieces leave whole.

If you are using frozen shrimps then thaw them beforehand in the fridge. Then do with them as described above.

3. Apple, cucumber, mango, avocado, peel and seeds, cut into small cubes about the size of chickpeas. All at once pour the lemon juice and stir so that the fruit did not potemnela. Chop the herbs coarsely.

4. Mix all ingredients in a large bowl, except the whole shrimp and a pinch of greens (let’s leave it for decoration). Try the salad a taste and add more seasoning, oil or lemon juice if necessary.

5. Feed. Lay out the lettuce on a plate, top put 5 whole shrimp and sprinkle with herbs. On the edge of the plate place a quarter of lime. Before eating this salad is sure to generously sprinkle it with lime juice and enjoy;)

By the way, this salad can be wrapped in nori, and you get a snack Tamaki. Or wrap in rice paper, so you get something like spring rolls. Recommend to serve with peanut sauce, very delicious!

Salad with shrimp, papaya and avocado

Recipe for 2 servings:

1. Sauce. In a blender, mix 2-3st.l. Greek yogurt, 50g. grated Parmesan cheese, 2 cloves garlic 2st.l. olive oil, juice of half a lime, optional ½ chili pepper without seeds and veins, salt/pepper to taste, add after the whipped sauce. It should turn out like thick cream.

Also come based sauce tahini (like the one I did for salad with pumpkin and chickpeas) or the Asian style (with sesame oil, fish sauce, ginger, rice vinegar, garlic and Chile). Only in this case lettuce should be replaced by bean sprouts.

2. Avocado 1pc. cut into large cubes and immediately sprinkle with lime juice, not to dark. Papaya peel and slice similarly, the quantity of avocado or a little more. Add to this all a couple of handfuls of salad leaves (I like this salad with a mix of Romaine and the radicchio).

3. Shrimp cleaned from the shell and tail, then make a cut on the back and remove the intestines, wash them, dry on a paper towel. The pan good heat, pour oil on it for frying and add 1 crushed clove of garlic. Warmed the oil for 10 seconds, stirring the garlic in the oil. Garlic take out and put the shrimp in 1 layer. Fry 1 minute on each side over very high heat. If shrimp are very large and crude, then 1.5 min on each side. The main thing not to overdo, so they do not become rubber. Remove shrimp, sprinkle them with lime juice, season with salt and pepper, stir.

4. Collect salad. Combine all ingredients, dress with the sauce, stir.

5. Feed. On top of the salad sprinkle a little chopped cilantro and chopped roasted peanuts. This is the bomb!

Tuna salad, mozzarella and tomatoes

A quick dish with a great game of flavors.

Recipe for 2 servings:

1. a small red onion cut into thin rings or a quarter of a large onion cut into half rings, marinate in wine or apple cider vinegar for 15-30min.

2. filling “vinaigrette”. The recipe has already written, but I repeat. Mix into an emulsion 5-6st. L. olive unrefined oil + 2st. L. balsamic vinegar + 2st. L. lemon juice + 1stl. L. honey or any neutral sweet syrup + optional 1H. L. Dijon mustard + salt and pepper to taste. The sauce should be oily, pleasantly sweet and sour with spicy notes of mustard.

3. collect the salad. Salad mix (50-70g) or any neutral taste salad wash, dry. We throw a generous handful of salad on plates, cut in half or into quarters 10 cherry tomatoes and spread on top, 10-15 balls of mini mozzarella dried on a paper towel from the brine, cut in half and spread to the tomatoes, all seasoned with dressing. Then 150-200 g of tuna in oil (ideally without salt) is distributed on plates, then pickled onions, olives of your favorite variety and 5 basil leaves for each plate. Optionally, you can put some capers. Serve beautifully just like that, but it’s tastier to mix it all;)

Salad with mango, shrimp and peanuts

Dedicated to all connoisseurs of Asian cuisine, lovers of shrimp and mango!

This is a dump of the head, and cook for 5-7 minutes:

1. shrimp (300g) cleaned from the Shell and tail, then make an incision on the back and remove the intestines, wash them, dry them on a paper towel. Then they need to fry in sesame oil with 1 chili pepper without seeds until cooked (I had it for 3 minutes), put everything in a bowl, add red onion half rings according to the amount to your taste and sprinkle with fish sauce and sesame oil, mix.

2. Mango 1-2 PCs. (better Green is not sweet) peel, cut the flesh on both sides of the bone and chop along the thinnest strips.

3. spread the mango on a plate, top with shrimp sauce and already pickled onion, sprinkle with roasted peanuts and Bon Appetit!

But it will be tastier if you mix everything and wait for 2 minutes, and then there is;)))

How to cook shrimp and delicious salad recipe with them

I decided today to hit the classics, because arugula+avocado+shrimp fried in garlic oil – this is it. And tomatoes, pine nuts and Parmesan are generally ideal companions for almost any salad. Season with olive oil and balsamic vinegar.

For one serving you will need a handful of arugula, half an avocado, 6-8 cherry tomatoes, 7-10 fried shrimp, 1 tbsp grated Parmesan, 1 tbsp roasted pine nuts, 1 tbsp unrefined olive oil and balsamic cream to taste.

A bonus will be tips about cooking shrimp:

Any shrimp (fresh / cooked, shelled or not) if necessary I defrost in the fridge. Defrosting in the refrigerator is more gentle and less affects the structure and taste of meat. Then clean (if necessary), remove the intestines, rinse and dry on paper towels, and then cook. Drying is especially important for subsequent frying, so that they really fry, and not languish in the remaining water.

The cooking time of shrimp depends on the size and availability of the shell. The larger the shrimp, the longer it can be cooked without losing the taste of the meat. If the shrimp is with a shell, then it will also retain its softness a little longer than peeled. 

Ready-made shrimp (red) should be subjected to heat treatment for no more than 1 minute, so that they are juicy and melting in the mouth. If I need to add such shrimp to the soup, I do it in the nick of time. Fry too very quickly, just so they warmed up and acquired a small appetizing crust.

Fresh shrimp (Gray-greenish) and without Shell are cooked for 2-3 minutes or until the meat is white, the duration depends on the size of the shrimp.

The readiness of shrimp when frying is very easy to determine – this is when it is slightly curled, and the tail began to press against the head. In general, look at the color of the meat. From Transparent, it should turn into white. And then you can immediately remove from the stove.

I don’t salt the shrimp to keep it soft, unless the recipe calls for it. In any case, then sauces and dressings are all balanced. In addition, shrimp can be quite salty on their own.

Shrimp tails for some reason are usually left for beauty, but in fact I tear them off so that the dish is convenient to eat. Not in all dishes, but in a salad for sure;)