A step-by-step recipe with a photo of making a salad with poached, cabbage and smoked fish at home. Benefits and nutritional value. Video recipe.
Salad with poached cabbage and smoked fish looks very impressive and has a good taste. Cabbage brings a fresh note, while eggs neutralize the harsh taste. The salad is complemented by fresh cucumber, which goes well with smoked fish. In this dish, you can not use cucumbers, but take avocado as a substitute. Smoked fish can be used with whatever you have in the refrigerator. The most budgetary option is smoked salmon ridges. There is a lot of meat on them, which is easily removed, while they are not expensive.
Of all the listed set of products, the most interesting is the poached egg. An egg prepared in this way will add flavor to any dish. A white cloud of protein with a delicate and creamy yolk inside … it always attracts attention. When pierced, the yolk spreads over the dish, mixes with the components of the salad and becomes a full-fledged part of the sauce. On the pages of the site, using the search line, you will find a detailed article on the technology of cooking poached eggs. But today we will once again remember and apply it in a fresh salad with a delicate and piquant taste.
- Calorie content per 100 g - 85 kcal kcal.
- Servings - 1
- Cooking time - 15 minutes
Ingredients:
- Young white cabbage - 150 g
- Eggs - 2 pcs.
- Cucumbers - 1pc.
- Grain French mustard - 1 tsp
- Salt - 0.5 tsp or to taste
- Dill - small bunch
- Smoked salmon ridges or other smoked fish - 100 g
- Green onions - a few feathers
- Vegetable oil - for dressing
- Soy sauce - 1 tablespoon
- Cilantro - small bunch
- Parsley - small bunch
Step by step preparation of salad with poached, cabbage and smoked fish, recipe with photo:
1. Wash the white cabbage with cold water, remove the top leaves, because they are usually dirty and damaged. Dry it with a paper towel and chop it into thin strips. Lightly salt it and press down with your hands so that it lets out the juice, becomes softer, and the salad is softer. But keep in mind that such a salad should be consumed immediately after preparation. Since it is juicy, and the longer it stands, the more juice it will release.
2. Wash the cucumbers, dry with a cotton towel and cut into thin quarter rings.
3. Rinse green onions, dry and chop the feathers finely.
4. Wash cilantro, parsley and basil greens, dry and chop finely.
5. From the smoked salmon ridges, remove all the meat with your hands. This is done very simply, and the meat easily falls off the bones. If the pieces are large, cut them into smaller pieces.
You can take any fish for the salad, white dried or smoked, but salmon is best. It goes well with foods in a salad.
6. Place all food in a deep bowl. If you will not serve the salad immediately, but after a while, then do not stir the ingredients and do not season with sauce. Otherwise, they will let the juice out and the dish will be watery.
7. To prepare the dressing, pour the vegetable oil into a small deep bowl. You can replace vegetable oil with olive oil, but it must be Extra Virgin with a rich taste and aroma.
8. Add soy sauce to it.
9. Place the grain mustard next. It is better to use Dijon mustard, because she's not too vigorous. But if not, use a regular pasty.
10. Stir the food with a fork or small whisk. The mass will become slightly thicker and more viscous.
11. Pour the dressing into the food bowl.
12. Stir the salad well. Taste it and season with salt if necessary. Do not salt it before seasoning with the sauce. Since the dressing contains soy sauce, and it is already salty, you may not need any additional salt at all.
Then refrigerate the salad while you cook the eggs.
13. Poached eggs can be cooked in many different ways. I use the simplest and fastest option, using a microwave. To make the dish more satisfying and beautiful, select the largest eggs.
So, pour about 150 ml of water into a cup and salt. Salt is added so that the protein “grabs” better and envelops the yolk properly. Then gently break the egg shell with a knife and pour the contents into a cup of water. Do this very carefully to keep the yolk intact.
14. Send the egg to simmer in the microwave for 1 minute at 850 kW. Do not use a lid. It is necessary that the protein is cooked and enveloped the yolk, and the yolk itself must be soft inside. Egg boiling time may vary. If you want to get a liquid yolk, cook the egg in the microwave for 30 seconds so that it has a thickness like a soft-boiled egg - 1 minute, and for a thick and stretching yolk, cook poached for 1 minute 15 seconds. Note that this time applies only to the microwave, because it takes longer to cook on the stove in water: 2, 3 and, accordingly, 4 minutes. Checking its readiness is simple: remove the egg from the water and lightly press on the yolk with your finger to determine its density.
When poached is cooked, immediately drain the hot water from the glass or dip the egg into a container of cold water to stop the cooking process. If the egg is kept in hot water, it will continue to boil and the yolk will no longer be as tender.
As you can see, it is not difficult to cook a poached egg in the microwave. Since the classic way of cooking it scares many, especially those who are new to cooking, where the egg must be poured into boiling water. And so that it retains its shape and does not spread over the pan into small particles.
15. Place the kale and smoked fish salad on a wide serving plate.
16. Put the boiled egg on top in the middle of the salad. It is desirable that it is not chilled, but slightly warm. Since the salad with poached, cabbage and smoked fish is designed for two, repeat the process of boiling the egg again.
The resulting dish is fresh, hearty, bright, with a slight sourness and spice. It is elegant, but most importantly healthy and will be a wonderful light dinner.
