Winter salad with mackerel fish: delicious appetizer recipes

Many housewives prepare various salads for the winter, which allows them to quickly prepare various dishes based on them. At the same time, you can feel not only the taste of the dish, but also notes of summer and a lot of pleasant memories. An assortment of vegetables and fish can quickly fill a person, as it is considered a balanced food product. Such canned food can be used without any problems as a filling for sandwiches, pizza, pies, etc. It takes very little time to prepare a delicious salad with fish for the winter, and the cost will be appreciated by everyone in the household.

A simple recipe

To prepare such canned food you will need the following ingredients:

• One mackerel carcass.
• No more than 4 tomatoes.
• About 40 ml of vegetable oil.
• The same amount of vinegar.
• A couple of bulbs.
• 3 carrots.
• Sugar and salt - 3 tbsp each. spoons.

Technology of preparation:

1. The fish is cleaned, after which the head, fins and tail are removed, as well as the entrails and dark film. After this, the fish is thoroughly washed under the tap.
2. The fish is cut into fillets, after which all bones are removed.
3. Take onions and carrots and cut them into strips. It is permissible to chop the carrots on a coarse grater.
4. Tomatoes are taken and notches in the shape of a cross are made on them, after which they are scalded with boiling water. This technology will allow you to get rid of the peel without much effort. Then the tomatoes are crushed until smooth using a blender.
5. Heat up a saucepan with the addition of vegetable oil. First, onions and carrots are stewed until golden brown, and then tomatoes are added to them.
6. After 5 minutes of cooking, add sugar, salt, bay leaf and peppercorns. Cover the saucepan with a lid, after which the ingredients are simmered for another 10 minutes.
7. After this time, pieces of fish are sent to the stewpan, after which they are stewed together with vegetables for about 15 minutes, no less. After 7 minutes, vinegar is added to these ingredients.
8. While the winter snack is being prepared, you can take care of the jars, which must be sterilized. The still hot snack is placed into jars prepared in this way and not yet cooled down, after which the jars are closed with sterile lids using a seaming machine.
9. The jars are turned upside down and wrapped in a blanket. In this state, the jars should stand for about a day, after which they are turned over and sent for storage in the cellar or refrigerator.
10. Homemade canned fish prepared in this way must be eaten within a year. It is not recommended to store them further.

Savory preparation for the winter

First of all, you need to prepare all the necessary ingredients, such as:

• Mackerel fish.
• Tomatoes and bell peppers – 8 pieces each.
• Carrots and onions - 3 pieces each.
• A glass of vegetable oil (sunflower).
• Half a glass of vinegar.
• Sugar and salt - 4 tablespoons each.
• Bay leaf – 4 pieces.
• Peppercorns – 5 pieces.

Stages of proper preparation:

1. First of all, they are engaged in cutting the fish, removing the entrails, head and tail, as well as fins. After this, the fish is cooked in salted (moderate) water along with seasonings. After the fish is ready, it must cool, and then it is disassembled into small pieces, removing all the bones that come across.
2. Ripe tomatoes are taken, cuts are made on them and placed in boiling water for one minute. After this, the skin can be easily removed from the tomatoes. Then it is better to grind the tomatoes in a blender.
3. The onion is peeled, and the bell pepper is seeded, after which they are cut into small half rings. It is better to chop the carrots on a grater.
4. Take a deep saucepan or saucepan and pour oil into it. After heating, vegetables are added, and after 10 minutes, chopped tomatoes are added. After the same amount of time, fish and all the spices, salt and sugar are added.
5. About 25 minutes after cooking, vinegar is poured into these ingredients. After this, the dish is cooked for another 10 minutes. During the cooking process, all ingredients must be thoroughly mixed.
6. They think about the packaging in advance. The most suitable will be jars with a capacity of 0,5 liters. The jars are washed well and sterilized for at least 10 minutes. The lids need to be boiled for at least 5 minutes.
7. The hot salad is placed in jars and covered with lids. After this, the jars are turned over and wrapped. This salad is stored in a cool, dark place. Served to the table in any form and with any side dishes.

Winter salad with eggplants

To prepare this salad you will need the following food products:

• About 1 kg of mackerel fish.
• The same amount of eggplant.
• About one and a half kilograms of tomatoes.
• One onion.
• One head of garlic.
• A glass of vegetable oil.
• ¾ cup vinegar.
• A couple of spoons of sugar.
• Three spoons of salt.
• Bay leaf – 3 pieces.
• Nutmeg.

The cooking technology consists of the following stages:

1. To prepare such a dish, you should stock up only on fresh fish.
2. The fish is cut, removing the head, tail, entrails, fins, and skin. After this, the fish fillet is cut into pieces up to 3 cm thick.
3. Eggplants are taken, washed and chopped into small cubes. The cubes are salted and left for about 15 minutes, and at this time they deal with onions and tomatoes. The onion is also cut into cubes, and juice is prepared from the tomatoes.
4. Take a saucepan and pour vegetable oil into it. Eggplants and onions are also added here, after which, after 15 minutes of cooking, tomato juice, spices, salt and sugar are added. After 10 minutes of further cooking, mackerel is added, after which the dish is cooked for another 30 minutes.
5. Vinegar is added 10 minutes before cooking. The main thing is not to forget to stir the salad with the fish.
6. Banks are prepared in advance. They wash and sterilize well.
7. The salad is placed in jars while hot and then rolled up. After this, the jars are turned over and wrapped. After 24 hours, they can be sent for storage.
8. The salad is served to the table, decorated with any greens.

Salad with beets and fish

To implement this recipe, you must have the following products:

• Fish (mackerel).
• Two beets.
• Three onions.
• Carrot.
• Tomato paste – 1 cup.
• The same amount of vegetable oil.
• Half a glass of vinegar.
• About 20 g Dijon mustard.
• Bay leaf – 5 pieces.
• Allspice – 8 peas.
• About 20 g of salt.

The salad is prepared using the following technology:

1. The fish is filleted and then cooked in salted water with bay leaves.
2. Carrots and beets are peeled and then chopped on a coarse grater. The onion is also peeled and cut into half rings.
3. Take a saucepan, pour vegetable oil into it and place it on the fire, after which the vegetables are blanched in it for 5 minutes
4. Then the heat is reduced, spices, fish and tomato paste are added. The pan is covered with a lid and the dish is cooked for 40 minutes, with occasional stirring.
5. After this time, vinegar is added, after which the dish is cooked for at least another 10 minutes.
6. The salad prepared according to this recipe is placed in prepared jars and immediately rolled up. The jars are turned over and wrapped in a warm blanket. After a day, the jars are turned over and sent for storage.

Canned fish with rice

To prepare canned fish with rice you will need the following ingredients:

• Mackerel.
• Rice – 350 grams.
• About 5 or 6 large tomatoes.
• Onions and carrots - 2 pieces each.
• Bell pepper – 3 pieces.
• Chilli.
• One clove of garlic.
• ¾ cup vegetable oil.
• About 70 ml vinegar.
• Salt - about 3 tablespoons.
• Seasonings, as well as nutmeg.

How to prepare the dish step by step:

1. To prepare this dish, it is better to take large round rice. The rice is washed well and steamed with boiling water.
2. The fish is cut and boiled in salted water with bay leaf.
3. Take the tomatoes and get rid of the skin, and then grind them through a sieve. Carrots, onions and bell peppers are peeled and cut into strips.
4. Take a saucepan with oil and heat it up, after which vegetables and chopped garlic are fried in it.
5. After this, spices and crushed (ground) tomatoes are added, after which the dish is cooked for about 10 minutes.
6. After this time, rice and pieces of fish are sent here. After this, the dish is cooked for another half hour.
7. 15 minutes before the dish is ready, add vinegar and chili pepper, after which all ingredients are thoroughly mixed.
8. After cooking, canned fish and rice are placed in jars prepared in advance and rolled up. Then the cans are turned over and insulated.
9. This appetizer can be used to prepare first courses, salads or side dishes.

Cooking tips

• The preparation of canned fish requires strict adherence to the cooking technology, otherwise you can become infected with botulism.
• As containers, it is more rational to use small-capacity jars (0,5 liters each), thoroughly washed with non-chemical components.
• The jars must be washed under running water. And then they are sterilized using steam. A special device is sold for such purposes.
• Both fresh and frozen fish are used. It is acceptable to use many types of fish, but mackerel has a more intense and rich taste that harmonizes perfectly with vegetables.
• Tomatoes, in grated form or in the form of tomato paste or tomato juice, are considered essential components of canned fish.
• This snack can be stored in a cool and dark place for no more than 1 year.

In conclusion

It's no secret that canned fish, especially mackerel, have unsurpassed taste characteristics. Their advantage also lies in the fact that they can be used to prepare both first and second courses. In addition, canned food is also ready for use and can serve as an independent dish, just decorate it with herbs.

Despite such high taste qualities, such a snack must be prepared correctly without violating the technology. Otherwise, canned food is unlikely to last for a long time. In any case, you should pay attention to such a factor as swelling of the lid. It is strictly prohibited to eat such canned food. In addition, this indicates that a mistake was made at some stage. As a rule, such errors occur at the stage of evaporation (sterilization) of cans. Therefore, this process should be approached very responsibly.