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Hot smoked smoked fish salad

Hot-Smoked Fish Salad

Incredibly tasty, super vibrant, healthy, and mayo-free! In this hot-smoked fish salad, every ingredient comes together perfectly. Eggs, fish, and fresh herbs — everything you need for a delicious, healthy, balanced bite! It can stand on its own as a full lunch or dinner.

Pearl

Recipe author

Composition / ingredients

Servings:

Yogurt

150

Olive oil

Water

Lemons (1 tbsp lemon juice)

0.25

Garlic

Dill

Salt

Red fish (hot-smoked)

150

Cucumbers

150

Onion (preferably red)

Lettuce leaves (about 60 g arugula and 30-40 g of any leaf lettuce)

100

Eggs

Olives

Dill

Vinegar (5%)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 6 g

Fats 44 % 8 g

Carbohydrates 22 % 4 g

111 kcal

GI: 75 / 25 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a hot-smoked fish salad? Gather all the ingredients listed in the recipe. Which fish is best? Any red fish works great — trout, pink salmon, or salmon. Be sure to grab a small bunch of arugula; this is the green that pairs best with the fish, egg, and dressing. You can also use other leaves like iceberg, spinach, romaine, butter lettuce, or corn salad.
Step 2:

First, boil the eggs soft or hard, however you prefer. Peel and rinse the red onion. Slice it into thin rings and cover with vinegar. I used a 5% herb vinegar. You can use apple cider or even rice vinegar, and it's fine to dilute it with a little water if you don't like things too tart. Leave the onion to marinate for 5–10 minutes while you work on the salad.
Step 3:

Make the yogurt dressing. In a deep bowl, combine plain yogurt, olive oil, and water. Squeeze in the juice of a fresh lemon — about 1 tablespoon. Rinse the dill and chop it as finely as possible. Peel the garlic and run it through a press, or mince it finely by hand. Add the herbs and garlic to the dressing, season with a little salt, and mix everything thoroughly.
Step 4:

Wash the lettuce leaves in cold water and pat them dry with paper towels to remove any remaining water.
Step 5:

Lay the lettuce leaves as the first layer in a wide salad bowl.
Step 6:

Wash and dry the cucumber, then slice it into thin rounds. Add the cucumber slices and pickled onion as the next layer.
Step 7:

Break the smoked fish into small, irregular pieces. Peel the cooled eggs and cut them in half. Add the fish and eggs as the top layer. Sprinkle with finely chopped dill and ground pepper. Add salt if needed.
Step 8:

Serve the salad with the yogurt dressing. Put some of the dressing in a small deep dish and place it in the center of the salad or next to the bowl.
Step 9:

Spread the remaining yogurt sauce evenly over the salad. Done!

The salad turned out indescribably delicious! We fell for it from the very first bite, and now it'll be a regular at our table. The plain yogurt dressing with lemon and fresh dill added a bright note and made the salad wonderfully harmonious and incredibly tasty. Enjoy!
To keep your eyes from stinging while slicing onions, rinse the onion and the knife with cold water. Your cutting board won't soak up the onion smell if you rub it with a piece of lemon before slicing.
If the cucumber skin isn't tough, damaged, or bitter, there's no need to peel it.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use food-safe detergent and a brush.