How to serve salted salmon. What side dish to prepare for fried, boiled or baked fish - recipes with photos

For many, red caviar has become a mandatory appetizer on the holiday table.

Although salmon caviar is not in short supply now, it is considered a delicacy that can decorate anyone, even the richest table.

But you need to try to surprise guests with an original presentation of caviar to the table.

Now we will tell you how to serve caviar at the festive table with photos of beautiful appetizers.

How to serve red caviar

This is the most traditional way of serving caviar. A classic sandwich with caviar is made from a slice of white bread (loaf), which is spread with butter, and caviar is laid out on top in a thin layer.

There are many options for diversifying caviar sandwiches.

It's definitely worth cutting off the bread crust. The slice can be cut out with a cookie cutter in the shape of a flower or star.

Instead of a fresh loaf, you can use crispy toast or a toasted slice of bread (crouton).

It is customary to grease bread with butter. Chefs call this technique a caviar base. For variety, try using thick heavy cream or soft curd cheese as a base.

Firstly, they are not as fatty as butter, you can add more of them, and secondly, these products wonderfully highlight the taste of red caviar. If you have time, mash with cottage cheese and herbs.

Dressing for sandwiches with red caviar: sprigs of herbs, thin slices of lemon, olives, fresh or lightly salted cucumbers.

Bread can be replaced with unsweetened crackers. Here the substrate will be simply irreplaceable. Most often, cooks make buttercream, which is placed in a pastry bag and squeezed with a rosette onto a round cookie.

As a cream, you can take equal amounts of soft butter and Almette curd cheese (cheaper - Syrko), add herbs or spices to taste, and grind well. Apply to crackers, let soak for an hour, and just before serving, add a spoonful of salmon caviar.

A tartlet is a small basket made of shortcrust pastry; on sale you can also find waffle boats or tubes, as an option. How to make a basket of caviar with your own hands?

Tartlets are used to beautifully serve various cold appetizers, including caviar. First, a filling is placed in it - a mixture of butter and cottage cheese, for example, and then the tartlet is decorated with caviar on top, you can add a slice of salmon or trout.

For beauty and volume, add chopped herbs, cheese, well-pounded yolks or finely grated egg whites to the cream. To prepare an original snack, you can grind red fish or canned fish with oil.

4. Serving caviar on cucumbers.

Take a fresh cucumber, cut it into thick slices and place on a plate. Dry with a napkin to remove the juice.

Scoop out some cucumber pulp from the top with a spoon, put very rich sour cream with chopped herbs in the cavity, and put caviar on top. You can combine these cucumber canapés with red fish on a plate.

Caviar on cucumbers

5. Caviar in onion petals.

For lovers of savory snacks, we also offer such an original serving of red caviar as red onion boats.

Chop the sweet red onion as shown in the photo. Fill with cottage cheese, thick sour cream or whipped heavy cream, sprinkle with herbs and decorate with caviar.

Caviar in onions

This is a great way to serve caviar for the New Year, when the table should be simply chic.

Cut lightly salted or smoked red fish into long thin strips (it will be more convenient to buy ready-made fish slices in the store), place a spoonful of whipped butter on the edge, twist the rolls and place them vertically on a flat plate. For a more sophisticated presentation, tie an onion feather around the roll. Fill the center with red caviar on top.

To save money, salt the red fish yourself for the holiday. Here is the prescription,

7. Potato pancakes with caviar.

Grate the potatoes, add salt, beat in the egg and add a little flour. Fry small pancakes from potato dough. Place a spoonful of sour cream on each of them and decorate with caviar on top.

How to serve red caviar on these thin slices, which at first glance are not intended for this delicacy?

Buy large potato chips, maybe with a cheese flavor, decorate with a butter rose or butter shavings and add a spoonful of red caviar.

Garnish with fresh parsley. Prepare the appetizer right before serving so that the chips do not have time to get soggy.

What would a Russian table be without pancakes with red caviar? This type of serving is common in restaurants, almost like sandwiches.

Bake pancakes, spread each one with cream cheese and roll into a roll. Cut into several small rolls and place vertically on a plate.

Place caviar on top. You can use not pancakes, but a thin egg omelet.

10. Caviar in quail eggs.

Quail eggs appeared in our stores relatively recently and are used not so much for food as for decorating holiday snacks. You can serve caviar in them sparingly.

These are not all the ways to beautifully lay out caviar for serving on a festive table.

Get creative and experiment with combinations of different products with caviar.

Bon appetit!

• — Lax, gravlax and smoking —

  To begin with, it’s worth figuring out what features each of the methods of preparing fish fillets we have chosen has, since each of them has its own name. It's not that complicated.

  The so-called laks (lox) is nothing more than the name of red fish, literally translated from Yiddish, the fillets of which are usually prepared by simply soaking in a simple brine for several days. The second method, gravlax, has the word “lax” in its name for a reason, because all its difference from the first comes down to the more complex composition of the brine, in which you can find dill, horseradish, and sometimes juniper berries with vodka. Smoked salmon, in addition to the obvious addition of the smoking process itself to the recipe, is distinguished by a wider use of fish meat, and not just fillet from the abdominal region.

• — Lax in a three-day brine by Matthew Dillon —

  Ingredients:
  Salmon or halibut - 700 gr
  Cold water - 3 cups
  Kosher salt - 0.3 cups
  Dill - 1 tsp.
  Anise seeds - 1 tsp.
  Coriander seeds - 1 tsp.
  Dill - 6 sprigs
  Parsley - 6 sprigs
  Cilantro - 6 sprigs
  Garlic, chopped - 4 cloves
  Shallot, chopped - 1 piece

  For the sauce:
  Fresh lemon juice - 0.5 cup
  Garlic, finely chopped - 3 cloves
  Shallots, chopped - 2 pcs.
  Chopped parsley - 0.5 cup
  Chopped mint - 0.5 cups
  Chopped dill - 0.5 cups
  Chopped chervil - 0.25 cup
  Lemon zest, grate - 1.5 tsp.
  Anise seeds, crushed - 1 tsp.
  Red pepper - 1 tsp.
  Grapeseed oil - 1 cup
  Salt, pepper - to taste
  

  Preparation:
  1. Rinse and dry the fish. Place the fillet in a deep baking dish. In a large bowl, mix water and salt, then add dill seeds, anise seeds, coriander seeds, herbs, garlic and shallots. Pour the brine into the mold, and cover the fish with a clean towel on top so that it is slightly moistened. Wrap the pan in plastic wrap and refrigerate for 3 days, turning the fish over and changing the towel after the first 36 hours.
  2. Drain the brine and clean the surface of the fish from adhering particles. Place the fish, skin side down, on a baking sheet and place in the refrigerator to dry for another 2 hours.
  3. Mix lemon juice with garlic and shallots in a bowl and let sit for 20 minutes. Add parsley, dill, mint, chervil, lemon zest, anise seeds, pepper, add oil, salt, pepper and stir.
  4. Carve the fillet on a work surface, separating small pieces from the meat and skin. Serve them with the sauce, adding sour cream, gherkins, black bread and mustard if desired.

• — Gravlax by Andrew Zimmern —

  Ingredients:
  Salmon fillet with boneless skin - 700 gr
  Cumin seeds - 1 tbsp.
  White pepper - 2 tbsp.
  Kosher salt - 0.5 cup
  Sugar - 0.5 cups
  Brown sugar - 0.25 cups
  Chopped dill - 2 cups
  Chopped parsley - 2 cups
  Red pepper - 1 tsp.
  Lemon zest - 1 tbsp.
  Scandinavian alcoholic drink “aquavit” - 3 tbsp.
  Bagel, cream cheese/pancakes/scrambled egg for serving

  Preparation:
  1. Mix crushed spices in a bowl with salt, sugar, dill, parsley, zest and alcohol.
  2. Place the fillet in a glass or ceramic container, skin side down, and spread the spice mixture evenly over its surface. Wrap the dish in plastic and put it in the refrigerator for 2-3 days. The dish can be served as soon as the fish is saturated with flavor and the edges of the fillet are slightly dry.

• — Smoked salmon with orange zest from Jason Alley —

  Ingredients:
  Processed salmon fillet - 800 gr
  Brown sugar - 2 tbsp.
  Ground coriander - 1 tsp.
  Grated zest of 1 large orange
  Vodka - 2 tbsp.
  Kosher salt - 2.5 tbsp.

  Preparation:
  1. Place half a cup of small hardwood chips in a deep frying pan (preferably a wok). Place a layer of foil on top and make sure that the lid seals the pan tightly enough, otherwise prepare a couple more layers of foil instead of a lid.
  2. Place the frying pan on the fire in a well-ventilated area and as soon as smoke begins to rise from the wood chips, place the salmon fillet skin side down on the foil, and then cover tightly with a lid or several layers of foil. Keep the pan closed over the fire for 30 seconds and then remove from it for the same amount of time.
  3. Place the fillet in a glass dish, skin side up. Mix salt, sugar, coriander, orange zest, spices and vodka in a separate bowl, and then rub the fish with the resulting mixture. Cover the container and refrigerate for 3 days.
  3. Rinse the fillet and dry with a paper towel. Using a sharp knife, cut the salmon at an angle into thin pieces. Can be served.

Products for any dish must be selected wisely so that they are combined with each other. It is very important to come up with a good side dish for fish, because serving it fried or baked in the oven without anything is not entirely correct. There are a lot of successful combinations and it will be easy to choose the one that suits you. Fish in any form harmonizes with many different foods. Find out what it is usually served with.

What side dish goes with fish?

To make the right choice, you need to consider many important factors. What matters is what type of fish it is and how it is prepared. As a rule, a classic side dish is made from potatoes, cereals, and vegetables. Depending on what occasion you are cooking for, it can be a very simple or, on the contrary, a complex multi-component dish. Consider the best options.

What vegetables does fish go with?

Plant foods are the best side dish. Vegetables in any form go well with fish: boiled, stewed, cheese, fried, pickled. What is preferable to take:

• potato;
• green onions;
• olives;
• carrot;
• green pea;
• beet;
• spinach;
• green salad;
• salad;
• dill greens;
• sorrel;
• zucchini;
• Brussels sprouts;
• all types of onions;
• eggplant;
• celery;
• Bell pepper;
• cauliflower and white cabbage;
• cucumbers;
• boiled green beans;
• broccoli;
• tomatoes.

Garnish for fried fish

This method of cooking waterfowl is considered one of the most popular. What to eat fried fish with:

• buckwheat;
• country-style fried or steamed potatoes;
• vegetable salad with oranges;
• pickles;
• vegetable purees;
• potato salad with lemon juice;
• paste;
• pickled vegetables;
• sauerkraut;
• stewed carrots;
• marinated mushrooms;
• baked vegetables;
• baked pumpkin;
• braised cabbage;
• mix of steamed vegetables;
• lentils;
• vegetable stew.

Garnish for fish in the oven

It is advisable to serve this dish with something light and neutral. Side dishes are divided into simple and complex, so it’s best to choose the former for baked fish. It is best to prepare some low-calorie salad from fresh vegetables with aromatic dressing. Mashed potatoes with the addition of peas or canned corn and parsley are also suitable.

To the stew

Tender cereals and porridges are most suitable for fish in this form. You can use either fluffy rice. Vegetables will also work. They can be fresh or also stewed, separately or directly together with dry fish. Carrots, cauliflower, zucchini, and broccoli are suitable. If the above options do not suit you, prepare mashed potatoes with cream.

For steamed fish

Vegetables prepared in exactly the same way are ideal for this meal. Mashed potatoes with cream and milk go perfectly with steamed salmon. It is better to prepare boiled broccoli and carrots for trout. But it is better to avoid high-calorie, high-fat dishes like boiled fish, such as French fries, rice or buckwheat porridge with a lot of oil, and pasta.

To smoked

Finding a side dish for fatty fish prepared in this way is the most difficult. It should be very light so that the meal does not turn out to be too overwhelming. A mixture of stewed vegetables is suitable: zucchini, green peas, small carrots with fresh herbs. Another very good option is oven-baked potatoes with boiled quail eggs under a cheese crust.

Fish side dish recipes

There are a lot of options for what you can prepare and serve. You can easily choose and make both a simple dish and a multi-component complex side dish. To make your choice, be sure to take into account what type of fish you have and how you will cook it. Remember a few of the most popular recipes for universal side dishes and be sure to try them.

To the red fish

• Cooking time: 95 min.
• Number of servings: 10 persons.
• Calorie content of the dish: 749 kcal.
• Purpose: dinner, lunch.
• Cuisine: European.

The side dish for red fish must be selected very carefully, because its taste is not as pronounced as that of river varieties. The recipe you are about to learn suggests using stewed vegetables with garlic, sour cream and herbs. This appetizer turns out to be very aromatic, satisfying, and goes perfectly with red fish. Remember how to cook it correctly.

Ingredients:

• potatoes – 1 kg;
• sour cream – 200 ml;
• garlic – 6-8 cloves;
• greens - half a bunch;
• eggplants – 0.8 kg;
• vegetable oil – 3-4 tbsp. l.;
• salt, spices - to your taste.

Cooking method:

1. First you need to peel the potatoes. It should be cut into cubes.
2. Peel the eggplants. After processing the vegetables, cut them into cubes.
3. Peel the garlic and crush it.
4. Pour oil into a thick-walled container and heat it up. Place potatoes, eggplants, garlic there, stir, add salt and spices.
5. Simmer on low heat for an hour. Before serving, mix the side dish with sour cream and sprinkle with chopped herbs.

To the pollock

• Cooking time: 45 min.
• Number of servings: 12 persons.
• Calorie content of the dish: 946 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty of preparation: low.

The recipe for a side dish for pollock is very easy and the process of preparing this dish will not take much of your time. The food turns out light, goes well with white fish and does not interrupt its concentrated taste. For cooking you will need potatoes, onions and carrots, a little milk and butter. Such a side dish may well be included in the children's menu, because it includes only healthy products.

Ingredients:

• potatoes – 8 pcs.;
• salt - to taste;
• olive oil – 30 ml;
• carrots – 4 pcs.;
• milk - two thirds of a glass;
• white onion – 2 large heads;
• butter – 50 g.

Cooking method:

1. Peel and wash the vegetables. Chop the onion into small cubes and fry in olive oil.
2. Pour water over the potatoes, add salt, and cook until tender.
3. Place carrots in a separate pan. Fill with water and cook for half an hour.
4. Drain the liquid from the boiled potatoes and puree them. Add milk, butter, fried onions and carrots cut into small cubes.

To the zander

• Cooking time: 45 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 956 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty of preparation: low.

The following recipe makes a side dish for pike perch quickly. During its cooking, the low-fat fish will have time to marinate well. The side dish will be an aromatic vegetable mixture with mushrooms and rice, seasoned with rosemary. This dish, combined with pan-fried pike perch, is a simply unreal flavor combination. Be sure to remember how to prepare the side dish.

Ingredients:

• long grain rice – 1 cup;
• mixture of peppers, salt;
• eggplant – 2 medium;
• red balsamic vinegar – 6 tbsp. l.;
• zucchini – 2 medium;
• olive oil – 3-4 tbsp. l.;
• carrots – 2 pcs.;
• bell pepper – 2 large;
• parsley - half a bunch;
• onions – 2 pcs.;
• rosemary – 2-3 sprigs;
• champignons – 8 large;
• garlic – 2 cloves;
• Cherry tomatoes – 12 pcs.

Cooking method:

1. Cook the rice in salted water until done.
2. Wash and peel all vegetables and mushrooms, cut into equal large cubes.
3. Fry the onion in olive oil. Add the carrots, and after 5 minutes the zucchini and bell pepper. Cook covered.
4. After 5 minutes, add eggplants, mushrooms, and cherry tomatoes to the pan.
5. Add balsamic vinegar, salt, pepper mixture, crushed garlic.
6. When all the vegetables have softened, add the rice and after 5 minutes remove the dish from the heat. Stir. Serve garnished with chopped rosemary and chopped parsley.

To pink salmon

• Cooking time: 75 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 953 kcal.
• Purpose: dinner, lunch.
• Cuisine: Russian.
• Difficulty of preparation: low.

Looking at the recipe for the following side dish, you may think that it comes out too simple, but it is not. Baked potatoes with onions, garlic and herbs are the perfect complement to a delicious pink salmon. This dish is also perfect with many other types of fish. Be sure to try making baked potatoes, you are guaranteed to love them.

Ingredients:

• potatoes – 2 kg;
• salt, ground black pepper - to your taste;
• onions – 4 pcs.;
• vegetable oil – 50-70 ml;
• garlic – 10 cloves;
• fresh dill – 150 g.

Cooking method:

1. Peel the potatoes, onion and garlic. Chop the dill.
2. Cut the potatoes into small cubes and the onion into half rings. Crush the garlic.
3. Cover a baking sheet with foil. Place potatoes mixed with onions and garlic, sprinkle with dill. Sprinkle evenly with oil, salt and pepper.
4. Bake in an oven preheated to 180 degrees for about 50 minutes.

To the mackerel

• Cooking time: 75 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 859 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty of preparation: low.

Mackerel in any form, fried, stewed, smoked, goes well with rice. The side dish turns out to be very light, goes well with the fish and does not overpower its pronounced taste. The dish is very easy to prepare and you don’t need much effort. The recipe calls for adding only carrots and onions, but you can add variety to the side dish by making it with frozen mixed vegetables.

Ingredients:

• long rice - 2 cups;
• garlic – 4 cloves;
• vegetable oil;
• carrots – 2 pcs.;
• salt pepper;
• onions – 2 pcs.

Cooking method:

1. Peel the onion and chop very finely. Peel the carrots and grate them onto a coarse grater.
2. Heat oil in a saucepan. Place vegetables on it and fry until golden brown.
3. Add crushed garlic. Fry for a couple more minutes.
4. Add rice to the steamed vegetables and stir. After a couple of minutes, pour 4 cups of water into the saucepan and bring to a boil over high heat. Salt and pepper.
5. Keep the heat to low. Simmer the dish until the rice is completely cooked.

To the cod

• Cooking time: 85 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 597 kcal.
• Purpose: lunch, dinner.
• Cuisine: Italian.
• Difficulty of preparation: low.

You will pleasantly surprise everyone sitting at the table if you serve cucumber salad with ginger dressing as a side dish for your cod. It is very easy to prepare. The taste properties of this fresh salad are extraordinary. It is very spicy and goes well with fried or baked fish. You need to make a cold dish in advance; before serving, the appetizer should steep for 5-10 minutes. Remember how to cook it.

Ingredients:

• cucumbers – 8 pcs.;
• olive oil – 4-5 tbsp. l.;
• Yalta onion – 2 heads;
• sugar – 4 tsp;
• salt - to your taste;
• sesame – 50-70 g;
• rice vinegar – 6 tbsp. l.;
• ground ginger – 1 tsp;
• garlic – 2 cloves;
• cilantro - 4 sprigs.

Cooking method:

1. Mix rice vinegar with olive oil, add salt and sugar.
2. Peel and cut the onion into half rings. Pour in a mixture of vinegar and oil, stir and leave to marinate for an hour.
3. Cut fresh cucumbers into thin slices.
4. Crush the garlic, mix it with ginger and salt. Mix cucumbers with onions. Sprinkle with garlic-ginger mixture.
5. Sprinkle the salad with toasted sesame seeds and serve with the cod.

To the carp

• Cooking time: 45 min.
• Number of servings: 12 persons.
• Calorie content of the dish: 749 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.

The best accompaniment to carp, both baked and fried, is stewed cauliflower in sour cream. This side dish is not only very tasty and juicy, but also incredibly healthy. It is advisable to use homemade sour cream for the dish; it will add a slight sourness and make the cabbage pieces much more tender. You can use any spices at your discretion.

Ingredients:

• cauliflower – 2.5 kg;
• ground black pepper, salt;
• vegetable oil – 2 tbsp. l.;
• greens - a bunch;
• butter – 50 g;
• boiled water – 2 cups;
• onion – 1 pc.;
• sour cream – 4 tbsp. l.

Cooking method:

1. Wash, dry, and separate the cabbage into small florets.
2. Place both types of oil in a deep saucepan and heat.
3. Peel and chop the onion. Fry until golden.
4. Place cabbage in a saucepan. Salt, pepper, add sour cream.
5. Pour in water and stir.
6. Cover the saucepan with a lid. Simmer over low heat until the cabbage is ready for about 20 minutes.
7. Serve the side dish sprinkled with chopped herbs.

To the fish fingers

• Cooking time: 35 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 1956 kcal.
• Purpose: lunch, dinner.
• Cuisine: Spanish.
• Difficulty of preparation: medium.

If you are wondering what to serve with fried fish cutlets or sticks, remember the following recipe. Beans with bell peppers will be an excellent side dish for them. The dish is prepared very quickly, you will have time to make it even if there is a minimum amount of time left before the guests arrive. The taste of this side dish is simply amazing; it turns out incredibly juicy and tender.

Ingredients:

• white beans in tomato sauce – 0.8 kg;
• vegetable oil – 6 tbsp. l.;
• bell pepper – 4 pcs.;
• garlic – 2 cloves;
• onions – 2 pcs.

Cooking method:

1. Peel the onion. Cut into small cubes. Fry in vegetable oil until golden brown.
2. Place the beans on the onion and pour in a little more than half a glass of water. Simmer, stirring occasionally.
3. Wash the pepper and remove the seeds. Cut into thin strips.
4. Add pepper to beans. Simmer the dish for another 10 minutes. Before turning off, stir in the crushed garlic.

Dietary side dish for fish

• Cooking time: 45 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 531 kcal.
• Purpose: lunch, dinner, diet.
• Cuisine: Greek.
• Difficulty of preparation: low.

If you are on a diet, then prepare baked pumpkin for fish according to the following recipe. This dish is very light, tasty, looks beautiful in the photo, and will go well with any fish. You can make this dish very quickly. Pumpkin for it is baked with tomato paste, a mixture of peppers, basil, and garlic. It comes out deliciously fragrant.

Ingredients:

• pumpkin – 1 kg;
• water – 4 tbsp. l.;
• pepper mixture – 2 tsp;
• garlic – 4 cloves;
• dried basil – 1 tsp;
• olive oil – 4 tbsp. l.;
• salt – 1 tsp;
• tomato paste – 1 tbsp. l.

Cooking method:

1. Peel the pumpkin and cut into large cubes. Place in a single layer in a pan with heated olive oil. Fry until golden brown.
2. Add salt, dried basil, pepper, and tomato paste to the pan.
3. Cut the garlic into large pieces. Add to the pan, stir the ingredients and fry for another minute.
4. Place the pumpkin in a baking dish and add water. Cover with foil. Place in the oven, preheated to 180 degrees. Cook for 20-25 minutes.

Rice as a side dish for fish

• Cooking time: 65 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 736 kcal.
• Purpose: dinner, lunch.
• Cuisine: oriental.
• Difficulty of preparation: low.

Rice is a very suitable side dish for fish. It blends delicately with it and does not overwhelm the taste. Rice prepared according to the following recipe is suitable for fried or baked fish. It has a very delicate soft taste with a slight sourness. Even children, who are very difficult to feed with anything healthy, will like this rice. Remember how to do it.

Ingredients:

• long grain rice – 300 g;
• salt;
• sour apples – 6 small;
• butter – 2-3 tbsp. l.;
• onion – 1 pc.

Cooking method:

1. Rinse the rice until the water runs clear. Place in a saucepan. Pour in 3 cups of cold water and cook over low heat without stirring until all the liquid has boiled away.
2. Wash and peel the apples. Cut into thin slices.
3. Peel the onion. Cut into small cubes.
4. Melt butter in a frying pan. Lay out the apples. Fry until golden brown. Cut the finished fruits into small cubes.
5. In the same pan in which you cooked the apples, fry the onion.
6. Combine all ingredients of the dish and mix.

• Cooking time: 55 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 886 kcal.
• Purpose: lunch, dinner.
• Cuisine: English.
• Difficulty of preparation: medium.

If you want to make some unusual and tasty side dish for your fish, try making vegetable crumble according to the following recipe. This dish is very healthy and even looks very appetizing in the photo. The ingredients include zucchini, bell peppers, broccoli, onions, fresh cherry tomatoes, and a little garlic. If you don’t know what side dish to cook for fish, then be sure to use the following recipe.

Ingredients:

• zucchini – 0.4 kg;
• salt, ground black pepper, spices;
• red bell pepper – 0.4 kg;
• olive oil – 5-6 tbsp. l.;
• broccoli – 0.4 kg;
• butter – 100 g;
• cherry tomatoes – 0.4 kg;
• wheat flour – 200 g;
• onions – 4 pcs.;
• garlic – 5-6 cloves.

Cooking method:

1. Wash and chop all vegetables coarsely. Marinate in olive oil with spices, salt and pepper.
2. After a quarter of an hour, fry the vegetables. Transfer them to a baking dish.
3. Mix cold butter with flour. Grind into crumbs. Sprinkle it over the vegetables. Place the dish in the oven at 170 degrees for half an hour.

Salad for fish

• Cooking time: 35 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 759 kcal.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty of preparation: low.

A salad of green beans and carrots with a spicy dressing is steamed. It is great for any fish dishes and looks great in photos. This salad is easy to make, but for this you will need a double boiler or a slow cooker. In their absence, a steam bath is used. If you don't know what fish goes with, try serving it with the following salad.

Ingredients:

• green beans – 350 g;
• salt – 1 tsp;
• carrots – 250 g;
• olive oil – 4 tbsp. l.;
• garlic – 6 cloves;
• dill – 10 g;
• lemon zest – 2 tbsp. l.

Cooking method:

1. Wash the vegetables. Peel the carrots and cut into cubes, approximately the same size as asparagus. Steam the vegetables until tender.
2. Place garlic, lemon zest and salt in a mortar. Grind into a paste.
3. Add fresh dill. Pound again. Finally add olive oil.
4. Place the prepared vegetables in a deep container. Pour in garlic dressing. Let the salad sit for a quarter of an hour before serving.

Video

The New Year is getting closer, and every housewife begins to think about the holiday menu, both directly for New Year's Eve and for subsequent holidays, when a series of meetings with friends and relatives begins at a large table filled with all sorts of goodies.

1. Salmon rolls with curd filling

These wonderful rolls, despite their simplicity, are incredibly elegant and tender. Another important advantage of this recipe is that such an appetizer is prepared very quickly, and on the table it looks very festive.

Ingredients:

• Lightly salted salmon 120 g
• Cottage cheese50 g
• Cucumber100 g
• Garlic 1 clove
• French mustard10 g
• Salt, pepper to taste

Cooking method:

1. Place the cottage cheese in a bowl and mix it with mustard.
2. Finely chop the cucumber. Crush the garlic with the flat side of a knife and add these ingredients to the curd mass. Pepper and salt. To stir thoroughly.
3. Place a little filling on the edge of the salmon slice, roll it into a roll and secure with a small skewer or toothpick.

2. Sandwiches with salmon and cream cheese

Also a very simple and quick recipe for an appetizer with salmon, although very original. Delicate cream cheese and lightly salted salmon create the perfect combination, complementing each other. And look how beautiful such compact sandwiches look on the table, especially if you decorate them with fresh herbs.

Ingredients:

• Rye bread 8 slices
• Lightly salted salmon 16 slices
• Cream cheese 100 g
• Dill several sprigs
• Green onions several feathers
• Ground pepper to taste
• Lemon 1/2 pcs.

Cooking method:

1. In a small bowl, mix cream cheese with chopped herbs, then lightly pepper.
2. Cut out circles from the bread with a glass and spread cream cheese and herbs evenly on them.
3. Place the salmon on top, twisting each slice nicely. Garnish with dill and lemon zest.

3. Potato appetizer with salmon

Taking an idea from the national cuisine of one country, you can prepare a dish that fits perfectly into the national cuisine of another. Like, for example, such an appetizer, prepared in the style of sushi, although, it would seem, the set of products is originally Russian. But keep in mind that this dish is quite filling and might be better suited for a holiday dinner on January 1st.

Ingredients:

• Small young potatoes 12 pcs.
• Lightly salted salmon 150 g
• Dill small bunch
• Sesame oil 1 tsp.
• Sesame seeds 1 tsp.
• Green onions 12 feathers
• Pepper to taste

Cooking method:

1. Wash the potatoes thoroughly and steam for 15-20 minutes. Cool.
2. Cut the potatoes a little from the top and bottom, pepper, sprinkle with chopped dill and wrap the potatoes in small slices of salmon, securing with green onions.
3. Add literally a drop of sesame oil to each potato for flavor and lightly sprinkle with sesame seeds.

4. Pancakes with cream cheese and smoked salmon

Even a familiar snack can be prepared a little differently. We recommend trying these mini pancakes. By the way, this is how red fish is often served in France, calling these mini-pancakes with the Russian word blinis.

Ingredients:

• Buckwheat flour 200 g
• Wheat flour 60 g
• Chicken egg 2 pcs.
• Butter 25 g
• Dry yeast 2 sachets
• Milk 250 ml
• Lemon 1/2 pcs.
• Salt, pepper to taste
• Cream cheese 200 g
• Smoked salmon 180 g
• Cherry tomatoes 100 g
• Olive oil as needed

Cooking method:

1. Pour the yeast into warm milk and stir.
2. Separate the whites from the yolks. For now, put the whites in the refrigerator, and mix the yolks with two types of flour, add milk and yeast to the resulting mixture, knead the dough and leave it for an hour, covered with a clean towel.
3. Beat the egg whites until stiff and gently fold them into the dough. Add 25 grams of melted butter, salt, pepper and grated zest of half a lemon.
4. In a frying pan heated with olive oil, fry small-diameter pancakes for about 1 minute on each side.
5. Spread the pancake with cream cheese, place a piece of smoked salmon on top, cover with another pancake, spread another layer of cheese and place a piece of salmon. Cover with the third pancake and secure with a toothpick and half a cherry tomato. Repeat with the remaining canapés, following the given sequence.

5. Salmon with avocado mousse

This is, perhaps, a snack for real gourmets, which will require a little tinkering in the kitchen. But if you want to surprise your guests or just treat yourself this holiday season, try this amazing salmon recipe. A classic combination in a new form is what you need.

Ingredients:

• Avocado 2 pcs.
• Lime 1 pc.
• Cream 100 ml
• Gelatin 1 sheet
• Smoked salmon 100 g
• Salt, pepper to taste

Cooking method:

1. Cut the salmon into small cubes, sprinkle with lime juice, pepper and add a little zest. Mix everything thoroughly and put it in the refrigerator.
2. Soak the gelatin sheet in cold water. Whip most of the cream into a strong foam, and heat the rest in a saucepan, and then dissolve the gelatin in the warm cream.
3. Mash the avocado pulp with a fork, add lime zest, salt and pepper and mix with warm cream. Next, carefully add the whipped cream so that the foam does not settle.
4. Place the avocado mousse into suitable glasses and top with salmon. Serve the appetizer chilled.

6. Puff rolls with smoked salmon

Literally 30 minutes in the kitchen - and an amazing appetizer made from puff pastry in the form of rolls is ready. This dish will perfectly decorate the table on New Year's Eve, and the next day it will be a pleasant addition to soup - for example, to a simple vegetable or rich fish soup.

Ingredients:

• Puff pastry 1 layer
• Cream cheese with herbs 100 g
• Smoked salmon (or trout) 100 g
• Poppy 1 tbsp. l.
• Egg yolk 1 pc.
• Pepper to taste

Cooking method:

1. Roll out the dough into a circle. Cut the circle into 16 equal parts (triangles).
2. Brush each piece with herbed cream cheese and place a small piece of salmon on the widest part of the triangle. Lightly pepper.
3. After wetting your hands in water, roll the triangles into a roll and place them on a baking sheet with parchment paper. Brush with egg yolk and sprinkle with poppy seeds.
4. Bake in an oven preheated to 180 degrees for 15-20 minutes until golden brown.

7. Appetizer of salmon with zucchini

Another great recipe for red fish appetizers is zucchini rolls. Pleasant and slightly crispy zucchini squash in combination with tender salty salmon create a unique taste, and the beautiful presentation of the dish will please the eye and lift your spirits.

8. Potato pancakes with salmon

The most delicious dishes are always obtained at the intersection of simplicity and sophistication, as in this case. Seemingly ordinary potato pancakes turn into a great appetizer if you add smoked salmon or trout, as well as sour cream and red onion. Very tasty and festive. Plus, if you don't add the onions, these hash browns make a great brunch for the holiday season.

Cooking method:

1. Peel and grate the potatoes, then squeeze them thoroughly, mix and squeeze again. Peel the onion, chop finely and add to the potatoes.
2. Lightly beat the egg and add it to the potatoes along with the flour. Add salt, pepper and mix thoroughly.
3. Place the pancakes flat on a frying pan heated with vegetable oil and fry for several minutes on each side until golden brown. Place the finished pancakes on a paper towel to remove excess oil.
4. Serve the pancakes with sour cream on top, followed by red onion cut into half rings and pieces of red fish.

What's New Year without caviar? And any more or less significant holiday is not complete without it! In our country, you probably won’t find a single family that doesn’t have appetizers with red caviar, or at least the same sandwiches, on their table. But red caviar can be served not only on slices of bread and butter!

If you are a passionate lover of this luxurious delicacy, our appetizers with red caviar for the holiday table will help you not only serve red caviar beautifully, but also experience new flavor combinations. Simply replace the usual butter with soft curd cheese - and you have a new appetizer with red caviar! Instead of bread, cut cucumber slices or fill half boiled eggs with caviar. We have selected appetizers with red caviar for your holiday table to suit every taste.

Sandwiches with red caviar “Classic”

Ingredients:
loaf,
butter,
Red caviar,
sprigs of parsley.

Preparation:
Cut the loaf into thin slices. Spread soft butter on it in an even thin layer, on top of which, caviar by caviar, apply an even, neat layer of red caviar. Garnish the sandwiches with parsley sprigs. To make your usual favorite sandwiches look more festive, cut the loaf not into ordinary slices, but, for example, in the shape of diamonds, circles or stars.

Sandwiches with red caviar and salmon

Ingredients:
White bread,
butter,
150 g red caviar,
200 g lightly salted salmon,
sprigs of fresh dill.

Preparation:
Cut the white bread into neat, uniform square slices and cut off the crusts. Apply a thin layer of soft butter to each slice. Visually divide the rectangular slice into two triangles. Sprinkle one of them with chopped dill and place a thin slice of red fish on top; on the other, apply a thin layer of caviar and decorate the second triangle with a small sprig of dill.

Sandwiches with curd cheese, red caviar and shrimp.

Ingredients:
White bread,
Red caviar,
butter,
curd cheese (can be with herbs),
small peeled shrimps,
dill greens.

Preparation:
Boil the shrimp for 1-2 minutes in boiling water, drain in a colander and let cool. Cut white bread into medium slices, carefully cut out circles, lightly brown them, spread the sides with a thin layer of butter and roll in chopped dill. Then apply a thin layer of curd cheese on each circle, a thin layer of caviar on top, and place a shrimp in the middle.

Canapes with red caviar and cheese salad

Ingredients:
1 baguette,
100 g red caviar,
100 g hard cheese,
2 boiled eggs,
2 tbsp. l. mayonnaise,
salt and ground black pepper - to taste.

Preparation:
Cut the baguette into thin slices, cut into hard crusts around the edges and fry in a dry frying pan until golden brown. Grate the hard cheese on a medium grater, and the boiled eggs on a fine grater, combine the ingredients. Add mayonnaise, salt and ground black pepper to this mixture to taste. Place the resulting cheese salad on a canapé, distributing it evenly, a little on each slice, and place ½ tsp in the middle of the slices. red caviar, add a sprig of dill to each.

Tartlets with red caviar, soft cheese and dill

Ingredients (for 20 small tartlets):
100 g soft cheese,
20-30 g butter,
100 g red caviar,
dill.

Preparation:
Beat soft cheese and butter until smooth. Add half a teaspoon of chopped dill to the resulting mass and mix well. Fill the tartlets 2/3 full with the cheese mixture, smooth it out, and evenly distribute a layer of caviar on top so that there are no gaps. Garnish with dill sprigs.

Tartlets with red caviar, crab sticks, pineapple and garlic

Ingredients (for 10 small tartlets):
120 g crab sticks,
50 g hard cheese,
2 spoons of red caviar,
1 clove of garlic,
1 pineapple ring,
a little dill,
mayonnaise and salt - to taste.

Preparation:
Cut the crab sticks and a ring of canned pineapple into very small cubes, add finely grated cheese, minced garlic, a little salt and mayonnaise. Mix everything and fill the tartlets with filling almost to the top. In the center of the tartlet, use a teaspoon to make a small depression and place a little red caviar there in a heap or distribute the eggs over the entire surface without covering it entirely. Complete the picture with sprigs of dill, and the dish is ready.

Vol-au-vent with red caviar and cream cheese

Ingredients:
500 g puff pastry without yeast,
150 g cream cheese,
80-100 g red caviar,
1 tbsp. l. flour,
1 egg yolk.

Preparation:
Thaw the dough and roll it out to about 5mm thick in one direction on a floured board. Using a notch no larger than 5 cm in diameter, cut out circles from the dough. Then, using a notch with a diameter of 3 cm, cut out the centers of half the circles, carefully remove them to form a rim. Place large mugs on a baking sheet lined with parchment, gently brush their surface with beaten yolk and place the rims on top, lightly pressing them into the dough, and also brush with yolk. Place the baking sheet in an oven preheated to 200ºC, spray it with water from a spray bottle a couple of times to create steam. It is known that puff pastry loves moisture very much and rises well when it is present. Quickly close the oven and bake the vol-au-vents for 20 minutes. Once they have browned and risen, remove them from the oven, let cool and fill almost to the top with the cheese filling. Place caviar on the filling and garnish with herbs.

Eggs stuffed with red caviar and cheese

Ingredients:
6 boiled eggs,
70 g hard cheese,
80 g red caviar,
mayonnaise,
greenery.

Preparation:
Carefully peel the eggs without damaging the whites and cut them in half. Remove the yolks, mash with a fork, add finely grated cheese and mayonnaise. Mix the resulting filling thoroughly and fill the egg halves with it (without a slide), place the caviar on the filling and garnish with herbs.

Eggs stuffed with red caviar and rice

Ingredients:
5 boiled eggs,
4 tbsp. l. red caviar,
2 tbsp. l. boiled rice,
½ onion,
2 tbsp. l. sour cream 20%.

Preparation:
Remove the yolks from boiled eggs, carefully cut in half and mash them with a fork. Add finely grated onion, rice, sour cream and mix. Fill the egg halves with the finished filling, and place red caviar on top. Place eggs stuffed with red caviar on a plate with lettuce, garnish with herbs, tomato slices or lemon slices.

Eggs stuffed with red caviar and sprats

Ingredients:
5 boiled eggs,
1 can of sprats,
mayonnaise,
fresh parsley,
lemon,
Red caviar.

Preparation:
Carefully cut the boiled eggs into two halves, remove the yolks and mash them with a fork. Add half a can of sprats to the yolk mixture and mix thoroughly until smooth. Add finely chopped parsley to the resulting mass and mix everything well again. Now add mayonnaise, but a little so that the mass does not turn out liquid. Mix everything again and fill the egg halves with the filling. Cut out small triangular slices from the lemon and place on the filling, decorate the appetizer with fresh parsley leaves and place one coffee spoon of red caviar on each stuffed egg.

Lavash appetizer with red caviar, cream cheese and cherry tomatoes

Ingredients:
thin pita bread,
cream cheese,
Red caviar,
cherry tomatoes,
green salad leaves.

Preparation:
Spread the pita bread, spread the cream cheese evenly over its surface, then spread red caviar in a thin layer. Carefully, trying not to crush the eggs, roll the pita bread into a roll. Using a sharp knife, cut the finished roll into portions, place them on a plate lined with lettuce leaves and garnish with cherry tomatoes.

Let your holiday be the most beautiful and delicious, and let the appetizers with red caviar on the festive table be a real hit of the feast!

Larisa Shuftaykina