Salads with Fish and Seafood

Fish and seafood salad recipes cover multi-layer compositions and simple bowls with dressing: 'Herring under a fur coat', 'Mimosa', 'Ryzhik' with crab sticks, warm salads with salmon, plates with canned tuna and saury. The section gathers festive classics and quick weekday bowls with step-by-step photography.

Fish salads split into two large groups. Layered salads are assembled in a deep bowl or on a plate: salt and a beet layer, boiled egg, potato, carrot, fish or seafood, dressing of mayonnaise or sour cream between layers. The classics – 'Herring under a fur coat' with or without apple, 'Mimosa' with canned saury and grated yolk, 'Ryzhik' with crab sticks and carrot. They chill for 2–4 hours so the layers absorb. Mixed bowls with dressing run faster: tuna and bean bowl, warm salmon with arugula, Greek with shrimp.

Dressing defines the salad's character. Mayonnaise underpins the layered Soviet-style classic. Sour cream with mustard gives a lighter take. Olive oil with lemon and herbs goes into warm and Mediterranean seafood bowls.

Types of fish salads featured

• Layered classics – 'Herring under a fur coat', 'Mimosa', 'Ryzhik', 'fur coat' with sardine;
• Crab stick – with corn and processed cheese, with egg crêpes, with carrot;
• Warm – salmon with arugula, shrimp with cherry tomato, baked sea bass;
• Canned-fish – tuna and bean bowl, saury with onion, sprat and egg;
• Festive multi-tier – decorated party platters in shaped moulds;
• Quick weekday – 15-minute bowls without layered assembly.

Every recipe on recepty.mobi includes exact proportions, assembly time and step-by-step layer photography.