Sea Freestyle Salad

Ingredients for Salad "Sea Freestyle"

  1. Shrimp 150 gr.
  2. Balyk (salted, smoked sturgeon fish) 150 gr.
  3. Onion (onion) 1 pc.
  4. Herring (fresh) 300 gr.
  5. Trout (fresh) 200 gr.
  6. Trout (cold smoked) 150 gr.
  7. Spinach leaves to taste
  8. 2 eggs
  9. Sour cream 150 gr.
  10. Radish - 100 gr. taste
  11. Tomatoes 1 pc.
  12. Cucumbers 1 pc.
  13. Leaf salad 50 gr.
  14. Hochland cheese 150 gr.
  15. Caviar (red or black) 10 gr.
  16. Greens to taste
  17. Sesame to taste
  18. Salt to taste
  19. Pepper to taste
  20. Bay leaf to taste
  • Main Ingredients
  • Serving 6 servings


Saucepan, Cutting board, Kitchen knife, Bakeware (for trout trout), Bowl, Foil, Serving utensils

Cooking Sea Freestyle Salad:

Step 1: Cook the trout terrine.

First you need to explain that terrine is a simple paste, in our case it is a trout paste (therefore, if you do not have time to cook a homemade paste, you can easily buy it in a store). Having bought a paste, you will have to wrap it in slices of smoked trout. There is another simplified version of the preparation of terrine. Ready-made fish rolls are often sold in stores. You can also use them instead of trout terrine. Well, now the actual recipe for making terrine from trout. We take fresh trout, separate the bones, clean the skin from the fillet. My fish and mode into small pieces, but first you need to cut two whole oblong pieces and leave them uncut. Now we take out the baking dish, grease it with vegetable oil and put finely chopped slices of smoked trout in it so that they cover the sides and the bottom of the mold. Finely chopped pieces of fresh trout, salt and pepper. Take a bowl and mix the eggs and sour cream in it. Then put finely chopped, fresh trout in a bowl with eggs. You can add some more pepper and pepper. Wash the spinach, pour over boiling water and wrap pieces of delayed fresh trout in it. Pre-set to preheat the oven. We will cook trout terrine in a water bath. We have already laid out slices of smoked trout in the form, now put a third of the fish mixture on top, and then put the fish plates wrapped in spinach on top. The remaining fish mixture is distributed on top. Cover the mold tightly with foil. We take another form of a slightly larger size, fill it with water, and put the terrine form on top. It is necessary to cook terrine for 45-60 minutes on medium heat.

Step 2: Cook the shrimp.

We need to prepare a vegetable broth in which we will cook shrimp. Pour water into a pan, put it on the fire. We take one onion, we clear and the mode in half. Add onions, 2-3 branches of dill or parsley, a couple of peas of allspice, bay leaf and salt to a pan with water. Bring the broth to a boil and cook for 15 minutes on low heat. Then remove the onions and spices from the broth, and put the shrimps previously washed in the pan. As soon as the shrimp ceases to be transparent, you can cook them for another 5-10 minutes and then pull out. Cool the shrimp and clear them of the shell.

Step 3: Cooking Sea Freestyle Salad.

Balyk (salted, smoked sturgeon fish) is cut into thin circles. Cheese (I used Hochland cheese) must be rolled in sesame. We take tomatoes and cucumbers, cut them into circles and put red or black caviar in the center. Wrap herring fillet in rolls and cut into rings.

Step 4: Serve Sea Freestyle Salad.

Put lettuce leaves on a plate, and then carefully put a couple of shrimps, a couple of herring rolls, a balyk, a couple of trout rolls on a plate. We use radishes, green onions, tomatoes and cucumbers with caviar as a decoration. Thus, we lay out the salad in each plate for guests. Enjoy your meal!

Recipe Tips:

- - The form in which we baked terrine from trout can be greased with oil and sprinkled with flour on top, so the terrine will not stick to the form.

- - After the prawns are cooked, they can be lightly sprinkled with lemon juice to enhance aroma and taste.

- - When cooking terrine from trout, instead of sour cream, you can use cream, then the terrine will be a little more tender in taste.