Best 3 Raw Fish Salad Recipes

FISH SALAD

Steps:

• Melt 1 tablespoon coconut oil in a grill pan over medium heat. Season sole fillet with 1 pinch salt; grill until opaque, 4 to 5 minutes per side. Trim off and discard skin.
• Place butterhead lettuce in a bowl. Run a thin knife around each segment of grapefruit; scoop out using a spoon and add to lettuce. Flake sole into pieces over the grapefruit and lettuce. Add scallion and garlic.
• Mix remaining 2 tablespoons coconut oil, sugar, lemon juice, salt, and pepper together in a small bowl. Pour over salad; toss gently to combine.

RAW FISH SALAD

Steps:

• Remove skin and bones from fish, cut fish into 2.5 cm (1 in.) pieces.
• Place fish into bowl, add lemon juice, salt and enough vinegar to cover fish; mix well.
• Cover bowl, refrigerate overnight.
• Next day, drain fish well.
• Place mayonnaise, lemon rind and sour cream in bowl, add fish, mix well.
• Season with salt and pepper.
• Place into large serving dish. Place separate bowls around fish containing chopped cucumber, peeled and chopped tomatoes, chopped shallots, peeled and sliced onions, chopped egg-white with sieved egg-yolk on top, and sliced beetroot.
• Guests help themselves to fish, them a selection of the accomaniments.

HOMEMADE WHITEFISH SALAD

Steps:

• Whisk together the mayonnaise, lemon zest and juice until combined. Add the whitefish, celery and onions, and gently mix until combined; season with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour before serving.
• Serve with bagels and Pickled Red Onions.
• Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
• Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.