We are preparing an unusual salad with smoked eel. Salad with smoked eel and nut sauce Smoked eel salad

If you are tired of the usual borscht and dumplings, you want to try something new, unique and, one might even say, exotic, then a salad with smoked eel is exactly what you need.

This is a real exotic dish

Smoked conger eel is a real delicacy. In most countries, only wealthy people can afford such a luxurious meal. Today you can pamper your family with a delicious and unusual dish. If you manage to find this rare product, then you should definitely make every effort to prepare it correctly and not miss the opportunity to taste this exclusive dish. Quite difficult, since you will have to look for most of the ingredients, because not all stores sell them. Despite all the difficulties and efforts that you have to make to prepare the salad, you will remember your acquaintance with this dish for the rest of your life. You will definitely be satisfied and full, having experienced the impeccable combination of products in the appetizer.

Required Ingredients

For smoked eel, you will need the following products:

• smoked conger eel;
• hiyashe wakame seaweed;
• lettuce leaves;
• unagi sauce;
• arugula;
• olive oil;
• sesame seeds;
• lemon.

When choosing products, be sure to make sure that they are fresh, because your future well-being depends on this. Eel is a type of fish that is prepared in China and Japan. There are two types - river and sea. On the shelves of our stores you can only find conger eel. River eel is not particularly different from sea eel, except that it is a little fattier, and the taste is almost the same.

Technology for preparing salad with smoked eel

The first thing you need is to chop up the arugula and lettuce leaves. Next, you need to mix the chopped greens with seaweed called hiyashe wakame. All this is laid out on a wide dish. Smoked eel is cut into pieces and fried in oil over low heat. This is done in order to achieve a more pronounced effect. Place the fried eel on a plate with herbs, pour over the dressing and sprinkle with sesame seeds.

Salad dressing

To prevent the salad from being dry, it needs to be seasoned. The dressing is prepared using a sauce called unagi. The main component of this sauce is soy sauce. It is for this reason that if you are unable to find the original “unagi” in stores, you can easily replace it with regular soy sauce, which will certainly be found on the shelves of the nearest supermarket. It is recommended to add the juice of one lemon and a spoonful of olive oil to soy sauce.

How to eat and serve this salad

You can serve the salad in different ways - in one large plate, or you can divide it into portions individually for each guest. Also, when serving with eel, do not rush to pour out all the dressing at once. It would be very wise to leave a little sauce and allow guests to regulate the amount in the dish themselves.

Eating eel is not only very fashionable and tasty, it is also healthy, because it contains a huge amount of vitamins, such as vitamins A, PP, E. It is also impossible not to mention useful microelements: phosphorus, sulfur, cobalt, iodine and chromium, which is found in eel meat. is dietary, so people who are losing weight or are limited in fatty foods can also treat themselves to a delicious dish. According to many scientists, if you often consume eel in your diet, you will prevent the development of a disease such as atherosclerosis and improve the functioning of the thyroid gland.

You will definitely remember the smoked eel salad, because it leaves behind a very pleasant aftertaste, and you will want to experience the unforgettable moments of the meal again and again. This is a true delight for food lovers and gourmets, but at the same time demonstrates your culinary skills with its originality. Don’t limit yourself to the usual boring dishes - bring something new into your family’s diet, and your loved ones will definitely thank you for it.

Many sea and river inhabitants were valued by chefs from different countries for their qualities. This fish has a unique taste and is considered very healthy. The tender and slightly sweet meat is nutritious and is used as an ingredient in a wide range of dishes. What can be prepared from smoked eel will be discussed in this article.

Variety of dishes

There are river and sea eels. This spicy fish, practically without bones, has been used in the cooking of various nations for a long time. Appetizers, salads, soups, and main courses were and are being prepared from smoked eel. It has a very pleasant taste.

The simplest recipe

For several servings of a dish, simple and everyday, but with an original taste and therefore worthy of attention, you should take a glass of rice, three large spoons of soy sauce, one medium eel (0.3-0.4 kg), hot smoked. You can also use pickled ginger and ground black pepper as spices and sprigs of herbs for decoration.

Preparation

Salad mix

This dish with smoked eel looks appetizing due to the variety of its ingredients. We recommend you try it - you won’t regret it! Of course, such a dish is festive in its essence, and should look formal in terms of decoration (we use greens and lemon slices).

Ingredients: smoked eel (0.3-0.4 kg), a couple of fresh cucumbers, a little olive oil, a couple of sweet peppers (bell peppers), a handful of sesame seeds, juice of half a lemon, Chinese cabbage - 100 grams, spices and salt.

Preparation

Rolls

What else can you cook with smoked eel? Rolls! They are one of the most popular dishes in the world using this ingredient.

We will need: 1 sheet of noria (if there are more sheets, then we automatically increase the quantity of each ingredient), smoked eel - 150 grams, rice for rolls - 150 grams, a little wasabi (caution: spicy!), a couple of fresh cucumbers (can be replaced with fruit avocado).

Preparation

1. Place the nori on a special bamboo mat with the rough side up.
2. We place it in a thin layer, retreating from the edge by about one and a half centimeters. This is most conveniently done with hands moistened with cold water.
3. On top of the rice is wasabi, but very carefully! Out of habit, you can overdo it.
4. Cut the eel and cucumbers into pieces in the form of small bars.
5. Lay out the last 2 ingredients in a strip, sprinkle with sesame seeds and roll up the rolls.
6. We moisten a strip of nori sheet without filling with water and stick it to the resulting roll. This way it will keep its shape.
7. Serve with pickled ginger and soy sauce.

Eel with mushrooms

We will need: 300 grams of smoked eel, a bunch of lettuce, 300 grams of champignons, a little olive oil, three medium-sized pickles, a couple of tomatoes, a bunch of green onions, lemon juice, as a spice - paprika, sea salt and ground black pepper.

Preparation

1. We free the eel from seeds and skin. Cut into slices.
2. Cut the mushrooms into slices and fry in oil.
3. We tear the salad by hand.
4. Cut the cucumbers and tomatoes into cubes. Cut the onion into pieces 1-1.5 cm in length.
5. Mix everything in an appropriate bowl and season with olive oil and lemon juice. Salt and pepper, sprinkle with paprika. Ready!

Note: smoked eel has a fairly high calorie content - 325 units. It depends on how it is processed. Therefore, many salads containing this fish should not be used as dietary food. However, smoked eel meat is full of vitamins and microelements, Omega-3 acids, which are very beneficial for the human body. In addition, Japanese centenarians from Okinawa traditionally eat some dishes from this phenomenal fish.

Smoked eel soup "Yanagawa nabe"

Smoked eel dishes are available not only in the form of rolls and salads. Some soup recipes include this ingredient.

We will need: one eel, one bell pepper, zucchini, onion, a little sesame oil, a sauce called “Teriyaki”, green onions, sesame seeds.

Preparation

1. Cut the peppers, onions and zucchini into strips and fry in vegetable oil. Pour a drop of Teriyaki sauce into the sauté pan.
2. Dissolve the Hon-dashi broth in water and bring to a boil.
3. Place the finely chopped eel in the broth, add the sauté mixture there, add the egg and cook over low heat until it sets.
4. Before serving, first pour a pinch of sesame seeds into a plate, then pour in the soup and add chopped green onions.

Salad with smoked eel and green salsa

If you allowed yourself the expensive pleasure of buying smoked eel, most likely you will eat it without any additions from the host’s kitchen (as Gogol put it), just with a piece of good bread - and act very wisely. However, if you decide to combine this delicacy with other products, then you will need a recipe for a very tasty salad.

Its main charm- the fact that the taste of eel is not blurred at all, but, on the contrary, is emphasized by young potatoes and beets, and all this is tied together green salsa.

All the salt in this salad comes from making the salsa.

Anyone can boil potatoes and beets and cut them into a salad. Making salsa requires more effort. But you won't be disappointed once you get the hang of making the sauce as the green sauce goes great with grilled lamb, roast pork or steamed fish.

Potatoes can be boiled in their jackets, or peeled.

If you don't have smoked eel, the salad can be prepared with smoked herring.

RECIPE FOR SALAD WITH SMOKED EEL AND NEW POTATOES WITH GREEN SALSA
from the culinary blog “All the Salt”

NECESSARY:

250 g young beets
2 tbsp. l. olive oil
500 g new potatoes
200 g smoked eel or smoked herring
Salt pepper

For the green salsa:

1 clove of garlic
2 tbsp. l. capers
2 tbsp. l. gherkins (small pickled cucumbers)
3 anchovy fillets
1/2 tbsp. l. Dijon mustard
handful of parsley
1 bunch of basil
1 bunch of mint
125 g olive oil
1 tbsp. l. red wine vinegar

HOW TO COOK:

1. Heat the oven to 200°C.

2. Peel and cut the beets into fairly large slices, lightly drizzle with olive oil, season with salt and pepper and place in a baking tray. Bake for 20 minutes until softened.

3. Cut the potatoes into equal pieces and boil in salted water until tender.

4. Drain the water and immediately mix the potatoes with 2/3 of the salsa. Mix the remaining salsa with the beets.

Green salsa:

1. Place the first 5 ingredients (garlic, capers, anchovy fillets, gherkins, Dijon mustard) in a blender. Remove the leaves from the stems and add them there.

2. Grind until a paste forms. With the blender running, pour in the olive oil in a thin stream until the oil is completely absorbed.

3. Add vinegar and salt and pepper if necessary.

4. Spoon onto plates and top with pieces of smoked eel or smoked herring.

Salad with smoked eel and new potatoes with green salsa

Magnificent salads from fish and seafood Krasichkova Anastasia Gennadievna

Smoked eel salad

Smoked eel salad

Ingredients: 200 g smoked eel fillet, 4 potato tubers, 8 quail eggs, 1 bunch of green salad, 1 bunch of parsley, 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, salt and pepper to taste.

Cooking method:

Wash the potatoes, boil in salted water, cool, peel, cut into slices. Hard-boil the quail eggs, cool, peel, and cut each in half. Wash the parsley and chop it. Cut the eel fillet into small pieces. Wash the lettuce leaves, dry them and place on a plate. Place potato slices, eel pieces and egg halves on them, salt and pepper. Mix olive oil with balsamic vinegar, sprinkle the prepared mixture over the salad and sprinkle with parsley.

This text is an introductory fragment. From the book Salting, drying, drying and smoking fish author Onishchenko Vladimir

Smoked halibut salad 500 g smoked fish, 6 potatoes, 3 tbsp. tablespoons chopped dill, green (or onion) onions, 250 g radishes, fresh or pickled cucumbers (or 2 apples), 2 eggs, 200 g sour cream (or mayonnaise mixed with sour cream), salt to taste. Cut the cleaned fish

From the book The most delicious fish dishes author Kostina Daria

Salad of smoked whitefish and couscous 250 g of whitefish (smoked, without skin and bones), a third of a glass of almonds (slabs), 1 glass of couscous (quick-cooking), 3 tbsp. tablespoons lemon juice (strained), 2–3 tbsp. tablespoons vegetable oil, 1 onion, 1 red bell pepper (chopped

From the book Salads from vegetables, fruits and other products author Zvonareva Agafya Tikhonovna

Eel salad with apples and cucumber 300 g eel, 2 apples, 1 cucumber, 1/2 cup mayonnaise, parsley and dill. Cut boiled and chilled fish, apples, and cucumber into small slices. Mix with finely chopped herbs, salt, season with mayonnaise or vegetable

From the book 1000 best recipes of Muslim cuisine author Lagutina Tatyana Vladimirovna

Smoked cheese salad Cut the processed smoked cheese into small cubes, add chopped red peppers, cucumbers, hard-boiled eggs, peas and finely chopped onions. Mix everything carefully and add yoghurt with mustard. Ingredients: processed smoked cheese

From the book 800 dishes for fasting days author Gagarina Arina

Smoked chicken tongue salad? Smoked chicken meat - 300 g? Boiled beef tongue – 300 g? Boiled mushrooms – 100 g? Apple – 1 pc.? Cucumber – 1 pc.? Olive oil – 2 tbsp. l.? Mustard – 1 tbsp. l.? Lemon juice - 1 tsp? Ground red pepper - 0.5 tsp? Salt to tasteApple

From the book of 100 recipes for dishes rich in vitamin C. Tasty, healthy, soulful, healing author Vecherskaya Irina

Eel salad with vegetables What you will need: 300 g of boiled eel fillet, 2 tomatoes, 2 fresh cucumbers, 100 g of lettuce, 1 clove of garlic, parsley and dill, mayonnaise or vegetable oil, pepper, salt And let's start cooking: Boiled eel fillet

From the book 1000 dishes from the liver, kidneys, heart and lungs author Kashin Sergey Pavlovich

From the book The Best Fish Dishes for Holidays and Every Day author Kashin Sergey Pavlovich

Smoked cheese salad Ingredients: processed smoked cheese – 250 g, green peas – 80 g, red bell pepper – 80 g, eggs – 2 pcs., onions – 30 g, canned cucumbers – 50 g, mustard – 20 g, yogurt – 200 ml. Cut the processed smoked cheese into small cubes,

From the book Salads for every taste author Polivalina Lyubov Alexandrovna

Smoked tongue salad with pineapples Ingredients 200 g beef or pork tongue (smoked), 4 potatoes, 1 cucumber, 150 g canned pineapples, 1/2 cup mayonnaise, 2 lettuce leaves. Method of preparation Boil potatoes in their skins, cool and peel. Tongue , potato,

From the book Sushi and Rolls. Cooking like professionals! author Treer Gera Marksovna

Smoked whitefish salad Ingredients: 250 g whitefish fillet (smoked), 250 g couscous, 100 g almonds, 50 g onions, 50 g red sweet pepper, 50 g cucumbers, 60 ml lemon juice, 50 ml vegetable oil, dill, parsley, pepper, salt. Method of preparation: Heat

From the book Cold and Warm Salads. Meat, fish, vegetable, Korean, lean + 50 salad dressings author Gagarina Arina

Eel and crayfish salad Ingredients: 300 g eel fillet, 300 g crayfish, 4 eggs (hard-boiled), 100 g cucumbers, 100 g mayonnaise, 20 g sugar, bay leaf, dill seeds, salt. Method of preparation: Wash the eel fillet, Boil, cool, cut into slices. Wash the crayfish, boil in

From the author's book

Salad of smoked meat and potatoes Required: 200 g of smoked meat, 5–6 not very large potatoes, 4 pickled or pickled cucumbers, 3 eggs, 50–70 g (1/3 jar) mayonnaise, salt, ground black pepper to taste, dill and leeks. Method of preparation: Boil hard-boiled eggs, and

From the author's book

Salad of smoked meat and oysters Required: 400 g of smoked meat, 200 g of green peas, 4 eggs, 250 g of crab sticks, 150 g of oysters, 50 g of soy sauce, salt, 350 g of mayonnaise. Method of preparation Boil the oysters and eggs, finely chop everything ingredients, salt and season

From the author's book

Smoked eel fillet with sesame, lemon, wasabi, nori, pickled ginger and Nigiri-unagi soy sauce 250–300 g smoked eel fillet 1? cups pre-cooked sushi rice 4 tbsp. spoons of wasabi rice vinegar, strips of nori, lemon slices, sesame seeds,

From the author's book

Salmon and smoked eel fillet in tempura batter with Buko cheese, cucumbers, pickled ginger, Unagi sauce and Taguchi flying fish caviar 240 g salmon fillet 1 cucumber 1 egg 500 g pre-cooked rice sushi Buko cheese, caviar flying fish (tobiko), smoked fillet

From the author's book

Salad of smoked whitefish and couscous Smoked whitefish fillet – 250 g, couscous – 1 glass, fresh cucumber – ? pcs., bell pepper – 1 pc., red onion – ? pcs., chopped parsley – ? glasses, almonds – ? glasses, vegetable oil – 2–3 tbsp. l., lemon juice - 3 tbsp. l., salt and pepper

Denis Kvasov

A A

The recipe for smoked eel salad is delicious with tender and soft meat that resembles salmon. However, the fish should not be eaten raw.

There are many toxic substances in the blood of a water snake that can cause health problems, so the selection of the product must be approached responsibly. You can buy smoked fish in the supermarket, but it's better.

Avocados are very widely used in cooking. You need to choose a ripe fruit. The following products will be required:

• 200 g smoked pulp;
• 1 avocado;
• 8 cherry tomatoes;
• 150 g of any greens (you can use arugula or lettuce);
• 100 g pine nuts.

• 1 tbsp. l. balsamic vinegar;
• 2 tbsp. l. cream;
• 4 tbsp. l. vegetable oil;
• 0.5 tbsp. l. honey

Cooking process:

1. Wash the lettuce leaves, dry them and randomly tear them into pieces.
2. Clean the fish and cut into small slices.
3. Wash the tomatoes, cut into halves.
4. Peel the avocado, remove the pit, and divide into small pieces.
5. Preparation of the sauce: combine vinegar, vegetable oil and honey in a container, stir and add cream, salt and pepper.
6. Pour the ingredients into the salad bowl, mix gently and sprinkle with nuts.

Eel is a symbol of Japanese cuisine, just like rice. Therefore, many recipes from the Land of the Rising Sun have become popular in Russia. For example, rolls and sushi are possible.

To prepare rice salad with smoked eel you will need:

• 100 g canned ginger;
• 2 tbsp. l. vinegar;
• 2 tbsp. l. soy sauce;
• 1 tsp. brown granulated sugar;
• 1/2 tsp. wasabi;
• 50 g rice cereal;
• 1⁄4 part smoked carcass;
• 1⁄2 avocado;
• 1 cucumber;
• sesame seeds, some green onions.

Cooking method:

1. Boil the rice cereal.
2. Prepare the sauce: cut the pickled ginger into strips and place in an enamel container, add granulated sugar, add soy sauce and vinegar. Heat over low heat until the sugar dissolves, add wasabi.
3. Remove skin from the carcass, cut the fillet into small pieces, cucumbers into half circles, peeled avocado into cubes.
4. Place the salad on a platter in the following sequence: rice, avocado, cucumber, fish pulp. Add chopped green onions to the salad. Mix all the products, pour over the sauce, sprinkle with sesame seeds.

Recipe with cucumber

Required Products:

• 350 g of snake fish pulp;
• 2 pcs. green cucumber;
• vegetable oil;
• 1 PC. sweet pepper;
• spices, sesame seeds;
• 1/2 lemon;
• 150 g cabbage;
• salt.

Clean the fish, remove the bones, cut as desired. Arrange cucumbers and cabbage in strips, peppers in rings. Combine the ingredients in a salad bowl and mix. Drizzle with oil and lemon juice, garnish with sesame seeds

Recipe with arugula

Arugula is a low-calorie herb, which allows it to be used in recipes for weight loss. There are 25 kcal per 100 g. Due to its spicy mustard taste, the leaves are used in salads.

Products needed:

1. 120 g fish pulp;
2. arugula leaves, lettuce and parsley;
3. vegetable oil;
4. Cherry tomatoes;
5. 1 tbsp. l. lemon juice;
6. sesame seeds.

Cooking process:

Clean the carcass and cut into pieces. Tear the parsley and herbs randomly with your hands. Cut the tomatoes into halves. Combine oil and lemon juice, pour over food and stir. Wrap the dish in lettuce leaves and garnish with sesame seeds.

Salad with vegetables

Recipe No. 1

Ingredients:

• 200-250 g fish pulp;
• 120-150 g potatoes;
• 120-150 g carrots;
• 120-150 g beets;
• 2 pcs. pickled cucumbers;
• dill, parsley;
• mayonnaise sauce;
• egg yolk for decoration.

How to prepare salad with smoked eel:

1. Clean the fish, cut the fillet into pieces.
2. Boil potatoes, carrots, beets with added salt, chop the cooled products into cubes.
3. Decorate the pickled cucumbers into strips. Chop the greens.
4. Arrange the dish in layers in any order, with mayonnaise sauce between them. Decorate the top with yolk.

Recipe No. 2

Ingredients:

• 250 g seaweed;
• 150 g eel pulp;
• parsley dill;
• carrot;
• tomatoes;
• salt, spices;
• vegetable oil;
• a clove of garlic.

Cooking process:

Decorate the cabbage into strips and the fish flesh into pieces. Grind dill, parsley, garlic. Grate the carrots. Peel the tomatoes and cut into slices. Place the ingredients in a salad bowl and pour over the oil.

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