Salad with Red Fish, Tomatoes, and Cheese
Bright, tender, and a true decoration for the festive table! Salad with red fish, tomatoes, and cheese looks incredibly appealing on the table. And as for the taste - no need to explain! Fish salads, by definition, can’t be tasteless. Your guests will ask for the recipe more than once.
Updated : 14 August, 2025
Easy
About 30 min.
Ingredients
200 grams
Trout
100 grams
Hard cheese
3
Eggs
2
Tomato
3 tablespoon
Mayonnaise
Decorating
7 grams
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any red fish: trout, salmon, chum salmon, sockeye, pink salmon, etc., either lightly salted or smoked. I have lightly salted trout. Use large, selected eggs. If the eggs are small, take 4 pieces.
Step 2
Cut the lightly salted fish into small cubes.
Step 3
Wash and dry the tomatoes. Remove the moist core with seeds. Cut the flesh into small cubes. Tomatoes should be firm; soft ones lose their shape and will ruin the appearance.
Step 4
Grate the cheese on a medium or coarse grater.
Step 5
Boil the eggs hard, cool, and peel them. Separate the whites from the yolks. Grate the whites into a bowl on a medium grater.
Step 6
Grate the yolks separately. Optionally, you can grate the eggs whole without separating them.
Step 7
You can assemble the salad in layers in a bowl or make a more festive version using a ring mold. Place a culinary ring (Ø 5.5–6.3 inches) on a plate. I made two individual salads in 4-inch rings. First layer: place the lightly salted red fish and drizzle with mayonnaise.
Step 8
Next, spread the grated whites and drizzle with mayonnaise.
Step 9
Add the grated yolks and drizzle with mayonnaise again.
Step 10
Add a layer of grated cheese and spread mayonnaise on top.
Step 11
Finish with the diced tomatoes. Place the salad in the refrigerator for 1 hour to let the flavors meld.
Step 12
Before serving, remove the ring and garnish the salad with parsley. Enjoy!