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For the beginning, boil all the vegetables and the 4 eggs (separately, normally), and finely chop the onion.
Put it in a yena dish, a row of smoked marinated fish (without bones) I use Matias, it can be found in boxes in hypermarkets, over which put finely chopped onions, then boiled potatoes put on a grater. Here we add a first layer of mayonnaise, then a pinch of salt, then the boiled carrot put on the grater and he, again a pinch of salt, then the hard boiled egg also on the grater given, (I forgot to mention that they are put on the grater great ingredients), again a pinch of salt, then grated beets and at the end add mayonnaise, on top, like beef salad.
It is very delicious and not very heavy, considering that it has fish.
Good appetite and I hope you like my recipe that we make every holiday and birthday, took the place of beef salad.
Have fun !!!
450 g of fish fillets
1/3 cup coconut flour
1 sprig of green onion
1 bunch of dill
1 clove of garlic
1 tablespoon lemon juice
salt and pepper
Preparation time : 45-50 minutes
Step 1: Turn the oven to 180 degrees
Step 2: You will remove all the bones from the fish.
Step 3: Finely chop the onion, dill, garlic
Step 4: You will mix the chopped fish with the finely chopped vegetables, with the flour, but also with the lemon & acircie juice. Don't forget to add salt and pepper
Step 5: The ingredients will be put in muffin tins and you will leave the muffins to bake for 35 minutes.
Salad recipe goes up
This salad has its origins in Russian cuisine, where it is known as Seledka pod Shuboj. The ingredients you need to prepare it are the following:
- 1 bunch of green onions
To prepare the salad suba, you need to follow a few steps:
Boil the potatoes, carrots and beets in their skins, then leave them to cool so that they can be cleaned more easily. Meanwhile, slice the herring in brine and finely chop the onion.
Grate the potato and form a pile of the resulting pieces. Arrange everything on a flat plate and add a layer of mayonnaise.
Next are the pieces of salted herring, followed by chopped green onions and a layer of grated carrots.
Model everything in the form of a layered mound. Next, add another layer of mayonnaise, then the grated beets and, finally, the last layer of mayonnaise.
When ready, the salad should stay for 2 hours at room temperature, so that the vegetable flavors and fish taste combine. Overnight, put the lettuce in the fridge, cold. The next day, it can be served as an appetizer or, why not, as a main dish, given that it has a complex composition.
If telling you about salad salad we managed to convince you to prepare it, find out then that Russian cuisine is full of tasty recipes, such as Russian salad!
The history of the Hering in fur recipe
According to an urban legend, the one who invented the fur herring recipe is a certain merchant, named Bogomilov, in 1918, so that the herring symbolizes the proletariat, and the vegetables the peasantry.
The main reason that led to the emergence of this dish was the need for a relatively cheap, filling and tasty snackat the same time, which would not have allowed visitors to inns and restaurants to get too dizzy, and which would have reduced material losses in the premises, consisting of broken furniture and cutlery, which inevitably resulted from heated discussions on political themes, carried by local visitors.
The aperitif had to bring together various social classes, which is expressed in the composition, where herring represents the working class, potatoes, carrots and onions represent the peasantry, bright red beets represent the color of the revolutionary flag, and mayonnaise reminds you of the Great French Revolution.
Russian salad with marinated fish, known as Suba (Shuba) salad is one of the best known and easiest to prepare networks among Russian salads.
Given the fact that many Romanians put something fish on the table between the years (to pass in the new year among difficulties and problems like fish in water,) this salad can be one of the best ideas.
If you got bored of the classic beef salad or Russian style salad, here I bring you a new suggestion, so that you have a salad presented festively on the New Year's table.
The salad is also known as herring under the thigh, & # 8220suba & # 8221 being a thick coat with many layers. As in the recipe below.
Layers of cooked and chopped or grated vegetables, arranged in layers, with a special taste given by fish.
It is used for marinated fish, but I was not too happy with what I found for sale these days (it seems that the stores were emptied for Christmas) and I bought a smoked fish.
That's also because I'm a fan of smoked fish, but I repeat: for the classic suba salad we need marinated fish!
The salad can be arranged in several ways. I looked on the internet and saw that some put the first layer of onions, over which the fish and the rest of the vegetables are arranged, others start with the potatoes, onions, fish, the rest of the vegetables.
In conclusion, arrange the salad as you think will suit you best.
I chose the second option because it seemed to me that I could remove a whole slice from the salad, because if I had put the first layer of onion followed by fish, these layers do not have much stability and can not support the vegetables that cover them.
The shape of the salad can be the one presented by me, made with a cake shape with detachable walls, but we can make it oval and decorate it like a fish (this is the most common) or we can put it directly in a bowl with transparent walls so as to observe the overlap of layers and colors.
The salad is beautiful and tasty. And it has the great quality of being extremely easy to prepare. Boil the vegetables separately in salted water and wait for them to cool. Boil the eggs so that they have a strong consistency, then chop / grate them and overlap everything in layers.
Mayonnaise is essential in this salad. I would say we meet her in all Russian salads. This summer I visited Chisinau and saw an entire wall in a supermarket with mayonnaise shelves.
Known especially in the Moldovan part, this salad later became known and appreciated in the rest of the country.
My friend from Brasov prepared it in a special year for New Year's Eve, but I also ate it when I went to an event in Craiova.
Other salads in layers prepared by me are mimosa: in the gourmet version with fish (salad mimosa the glass) or mimosa with ham and cheese (I discovered it in a project related to Serbian cuisine).
Suba Salad (SHUBA) has simple ingredients, accessible to all, so I invite you to see how it is prepared and what you need:
200 g marinated fish (smoked in my case)
3-4 small-medium size potatoes
3-4 medium-sized carrots
5 hard boiled eggs
chopped green parsley for ornament
Boil the vegetables separately in salted water, then let them cool.
We will also boil eggs, so that they have a strong consistency.
Chop or grate the boiled vegetables, then finely chop the onion and fish into medium-sized cubes. Grate the egg whites and the yolks separately.
Put the ring on a plate and arrange a layer of potatoes. Season with a little salt and freshly ground pepper, then add a layer of mayonnaise.
Sprinkle with chopped onion, then fish, which will be covered with grated carrot.
Grease the carrot with a thin layer of mayonnaise, then sprinkle with grated egg whites, but be careful to keep a little for decoration.
The next layer is grated yolk (and here we keep a little for decoration) and cover with grated beets.
A little tip: the grated beets will then be squeezed well in the fist, so as to eliminate the liquid kept by it. Otherwise, there is a risk of having liquid on the edge, but also leaked between the layers below and we do not want to spoil the final appearance of this salad.
Place the last layer of mayonnaise on top of the beets, then decorate with freshly chopped green parsley, egg whites, yolks and a little grated beets.
Here is the salad after 6 hours of waiting in the fridge:
I hope you like the salad and to convince you how easy it is to make a video. I invite you to subscribe to the channel you tube to keep up to date with all the video news.
SALATA SUBA (SHUBA)
Shuba salad is a layered Russian salad, very tasty. It is very popular in the Republic of Moldova and is not absent from the holiday table.
Suba salad is a fish salad, very similar to Mimoza salad, one of my favorites.
We have seen that smoked fish is used more, but at home, this salad is prepared with fish fillets in oil, more precisely herring in oil. Hence the name & # 8220hering under a fur coat & # 8221.
I also really like smoked fish and I already have a smoked fish salad and a smoked fish bean salad on the blog. For the Suba salad I chose to use herring fillets in oil because I thought it would work better. But you can use whatever fish you like best.
Suba salad also knows enriched variants with apple and boiled eggs, sometimes parsley.
As for the mayonnaise, I used, as usual, my light mayonnaise sauce :). This time I prepared it from 400g of yogurt, 1 boiled potato (medium), 1 hard boiled egg yolk, 1 tablespoon full of mustard, 2 tablespoons of oil, lemon juice, salt and pepper. Put everything in a blender or pass through a sieve and mix for 2-3 minutes with a hand mixer. It is wonderful and can be consumed without remorse :)
You can also use a homemade mayonnaise, preferably combined with yogurt.
To assemble the Suba salad I used a 28cm cake ring. At the same amounts you can use a 26cm ring and the salad will be a little higher. But you can also assemble the Suba salad in a traditional way, on an elongated (oval) plate that reminds of the shape of the fish.
Ingredients needed to prepare the Suba (Shuba) salad recipe:
- 300gr herring fillets in oil
- 550gr mayonnaise
- 2 beets (around 500gr)
- 3 potatoes
- 3 carrots
- 1 onion
- salt, pepper, a little lemon juice for fish
How to prepare Suba (Shuba) salad recipe:
I peeled the vegetables and went on to assemble the Suba salad.
The first layer of the salad consists of potatoes put on a large grater. I scraped the potatoes directly on the plate and placed them lightly by hand, without pressing them hard. You can sprinkle and salt after each layer. I didn't add salt because I put more in the mayonnaise sauce and it wasn't necessary anymore.
Taste the mayonnaise and see if you need more salt. I greased the potatoes with mayonnaise.
5 FISH RECIPES: What can you do with a can of HERING?
Experiment in the kitchen and try herring recipe in & # 8220suba & # 8221, detached a little as if from beef salad, but with the ingredients placed in layers. It looks spectacular and has a taste to match. You need 3 potatoes, 3 carrots, 2 onions, 2 beets, 2 canned Eva herring in vegetable oil and 100 g of mayonnaise. With the exception of onions, which must be chopped raw, all the vegetables are boiled well, after which they are peeled. In a deep plate, spread the chopped herring in a uniform layer. For the second layer, use finely chopped onions. The potatoes are grated and will form the next layer. Proceed in the same way with carrots and beets. Top with mayonnaise, which will bind the ingredients and give them more flavor.
Herring with yogurt and dill it can be an ideal snack for those on a diet. For 2 servings you need only a little dill, salt and black pepper, 125 g yogurt and 170 g Eva herring in vegetable oil. Wash and finely chop the dill. In a bowl, mix the yogurt well with the herring and chopped dill. Season with black pepper and salt and eat 1-2 slices of whole wheat bread.
If you feel like a spicy dinner, you need to learn how to prepare it tacos with herring and avocado cream. You need a can of Eva herring in vegetable oil, 4 small tortillas, 1/2 baked avocado, 1 tablespoon yogurt, 1 tomato, a little mint, 1/3 yellow pepper, 1/4 red cabbage, a few lettuce leaves and a sauce spicy. Peel the avocado and crush it with a fork, then mix it with salt, yogurt and chopped mint. Grease the heated tortilla with avocado cream and place the pieces of herring, lettuce leaves, sliced cabbage, peppers and thinly sliced tomatoes, along with a little spicy sauce, obtained from ½ red bell peppers, 2 suitable tomatoes, 1 hot pepper, 3 tablespoons of olive oil and a little basil, all given in a blender, until a paste results.
Salad with herring and potatoes will bring an explosion of colors, tastes and flavors to your plate. The ingredients for this recipe are a can of herring, 400 g potatoes, a lettuce, 2 green onions, 2 tomatoes, 4 tablespoons vinegar, salt and pepper. Wash the potatoes and boil them in salted water for 20 minutes. Drain well, peel, cut into pieces and leave to cool, during which time the lettuce leaves are unwrapped and washed. Wash onions and tomatoes and cut into rounds, then prepare a mixture of vinegar, salt and pepper, which is poured over boiled potatoes. At the end, add the pieces of herring, tomatoes and lettuce.
Salad with herring and corn is a simple and quick recipe, with a rich nutritional content, but a low caloric intake. You need a can of Eva herring in vegetable oil, a can of corn, an onion, half a lemon, salt and pepper to taste. Take the canned fish and grind it lightly with your hands. Cut the onion into thin slices and place it over the chopped herring, then unwrap the canned corn, drain it well and add it to the composition. Squeeze half a lemon and add a little salt and pepper to taste.
If you are convinced of the variety of dishes you can prepare with a can of herring, all you have to do is try the recipes we propose, enjoy the taste of healthy food and be creative in the kitchen with new recipes based on canned fish.
Skuba (Russian salad)
Shuba is a salad with marinated mackerel and boiled vegetables specific to Russian cuisine. Being a traditional food, it is indispensable on the holiday table in Russia and the Republic of Moldova. I consider this salad to be light and healthy with lots of vitamins that can be served at any meal. Being hard to find in our country, mackerel can be successfully replaced with another smoked fish, most of the time, I used mackerel or smoked herring (which I leave for a few hours to marinate) and the salad was excellent. This time I found smoked mackerel (the last 2 pieces in the store) which I marinated overnight with a little onion, oil, vinegar and pepper. There is no need to add salt because the smoked fish is already very salty, and this composition has the role of desalinating it a little and attenuating the very strong taste of smoke.
I invite you to try this wonderful salad too!
- 400 grams of marinated mackerel (it's a bit hard to find in our stores, I found smoked one that I marinated)
- 4-5 suitable carrots (350 grams)
- 5-6 suitable potatoes (700 grams)
- 1 beetroot (about 650 grams) can be used and beets in a jar
- 2 smaller yellow onions, or one larger-100 grams
- 1 red onion - 100 grams
- mayonnaise (1 egg and a yolk, 200 ml oil, a teaspoon of mustard, a teaspoon of lemon juice, salt to taste)
- 4-5 tablespoons of yogurt & # 8211 150 grams
- 2 boiled eggs
- salt and pepper to taste.
Boil the vegetables in their shells separately, as well as the 2 eggs. We boil the potatoes for about 20 minutes, the beets for 40 minutes (it is big and it is harder to boil), the carrots for 25 minutes. Boil the eggs for about 5-6 minutes.
Meanwhile, clean the fish of bones and wings, grind them very well, either with a knife or with a blender. I prefer to grind it with a knife because it retains its texture better, that's what I recommend to you. You know, hurry spoils the job!Finely chop the red and white onions or cubes depending on your preference.Beets, onions and fish are left to drain for about 30 minutes.Boiled vegetables (potatoes, carrots and beets) are peeled and put on a large grater in different bowls. The eggs are laid on a small grater.In the meantime, we can also take care of mayonnaise. For this recipe we will need:
- 1 egg yolk from one egg and 1 whole raw egg
- 200 ml oil
- 1 teaspoon mustard
- a teaspoon of lemon juice
- a little salt.
In the blender jar put the oil, egg, mustard, salt, lemon juice. Mix for about 1 minute until the ingredients turn into mayonnaise.Even if this mayonnaise is ready in 2 minutes, in the end it has the same taste and consistency as the one made according to the classic method.On a plate or in a tray (I used a round plate and a cake form) place the first layer of potatoes and then sprinkle salt and pepper to taste.Over the potatoes add the fish and a pepper powder. We don't add salt anymore, because the fish is salty.Place the onion on top of the fish and form a layer with it.In a bowl, separate half of the mayonnaise and put it over the yogurt, so we get 2 bowls of mayonnaise with yogurt. We mix them well. We'll use some of it now.Put a bowl of yogurt with mayonnaise over the onion and sprinkle a little pepper. We keep the other bowl for later.Place the carrot on top of the mayonnaise yogurt, sprinkle with salt and pepper to taste.Over the carrot we will put the other bowl of mayonnaise with yogurt and sprinkle a little pepper.Put the egg over the yogurt and add salt and pepper.Add the red beets and spread evenly.We lift the shape carefully.The skirt is excellent on holiday tables and can be decorated according to everyone's imagination. See also another Russian salad, namely Mimosa.
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