Salaka is a small fish that lives mainly in the Baltic Sea. This type of fish is very accessible in post -Soviet countries and is sold in almost all fish stores. Salak can be prepared in different ways, but most often, canned foods are made from it for long-term storage. Naturally, in addition to natural additives, canned stores contain preservatives that extend the shelf life of the product. To avoid the use of harmful substances, we recommend that you cook a nasal at home in a slow cooker. Today's article describes the most popular recipes for cooking for a slow cooker.

Salak with tomato paste in a slow cooker

Salak in the tomato is incredibly tasty, hearty and rich. In addition to the main ingredient, onions and carrots are supposed to be added to the dish. These vegetables taste the finished fish and saturate it with an excellent aroma.

List of ingredients:

• salak - 500 g;
• tomato paste - 50 g;
• carrots - 1 pc;
• water - 500 ml;
• onions - 1 pc;
• lover leaves - 2 pcs;
• fragrant pepper - 3 peas;
• salt - 1 tbsp. l;
• pepper is ground to taste.

Cooking processes with tomato paste in a slow cooker:

1. Fish to defrost in the refrigerator compartment.
2. Salaku to tear off your head and slowly remove the insides.
3. Wash the fish outside and inside, especially thoroughly washing the belly from the inside.
4. Remove the top layer from the bulb. Cut the vegetable with cubes.
5. Peel carrots. Grate the carrot on a coarse grater.
6. At the bottom of the multicooker, put half the fish. Salt.
7. Sprinkle with half of the vegetables on top.
8. Put the remaining fish with the next layer. Salt.
9. Sprinkle the fish layer with the remaining vegetables.
10. Add lavrushka and pepper to the slow cooker.
11. Dissolve tomato paste in water.
12. Pour the contents of the device bowl with water with tomato paste.
13. Add a little ground black pepper to the unit.
14. Put the slow cooker to the “Extinguishing” mode. The dish should be stew for 3-3.5 hours.

Remove the finished fish very neatly and already in a slightly cooled form, since after prolonged heat treatment of the grease can fall apart.

Salak in oil in a slow cooker

Those who do not like tomato paste in the composition of dishes can be cooked in oil. Fish, prepared in this way, is very hearty and saturated. It can be served not only as an additive to the side dish, but also in the form of a sandwich, along with a slicer of white bread, butter and a cucumber circle.

The list of necessary products includes the following positions:

• salak - 500 g;
• onions - 1 pc;
• vegetable oil - 6 tbsp. l;
• carrots - 2 pcs;
• salt - 1 tsp;
• lavrushka - 2 pcs;
• water - 1 multistakan.

How to cook oil in oil in a slow cooker:

1. Salak is thawed naturally.
2. Cut off the heads of the fish and remove the insides.
3. Wash the carcasses under the abundant stream of water, especially thoroughly washing the abdomen from the inside.
4. Clean onions and carrots.
5. Cut the onion in half rings, grate the carrots.
6. At the bottom of the multicooker, put half the onion and half the grated carrots.
7. Send a lavrushka to the device.
8. Put the salak to the bottom of the device.
9. Sprinkle fish on top with the remaining vegetables.
10. Sprinkle vegetables with salt, distributing the ingredient evenly.
11. Pour the required volume of vegetable oil into the slow cooker.
12. Add water to the device.
13. On the display of the slow cooker, install "extinguishing". Cooking time - 3 hours.

Serve the finished salak on the table along with white bread rolls and a salad of fresh vegetables. And also a side dish of rice cereals or potatoes is perfect.

Salak with mayonnaise in a multicooker

Salak is like a herring. Such a fish is very tasty if you cook it with the addition of mayonnaise. It is this preparation that implies our next recipe. And if you want to add even more taste for the salac, add spices and seasonings in the process of cooking. For example, coriander, rosemary, oregano and Mayran.

The list of necessary products includes:

• salak - 800 g;
• potatoes - 5 pcs;
• mayonnaise - 200 g
• onion - 1 pc;
• carrots - 1 pc;
• favorite spices to taste;
• water - 1 multistakan;
• lemon juice - 3 tbsp. l;
• hard cheese - 100 g;
• salt to taste.

The stages that need to be followed for successful cooking:

1. Defrost the grease in the refrigerator.
2. Cut your head from fish carcasses and pull the insides from the belly.
3. Wash the salak under a plentiful stream of water, paying special attention to the abdomen inside.
4. Remove the top layer from vegetables. Cut the onion into strips, carrots with circles, potatoes - slices.
5. Put the vegetables in a deep plate, put mayonnaise to them.
6. Mix the vegetables thoroughly, distributing mayonnaise for each piece.
7. Put the vegetables on the bottom of the multicooker.
8. Place the grease on top of vegetables.
9. The fish, if desired, is slightly salt.
10. Season the contents of the device with spices and sprinkle with lemon juice.
11. Pour a multicostakan water into a slow cooker.
12. On the dashboard of the unit, select "Baking".
13. Cook a dish from 40 minutes to 1 hour 20 minutes, depending on the power of your multicooker.
14. Grate cheese on a coarse grater.
15. 5 minutes before the end of cooking, sprinkle the dish with cheese.

Serve the finished lard on a vegetable pillow.

Black tea in a slow cooker

Purchased canned food always have an attractive appearance. The fish in them are selected “one to one”, the aroma is very saturated, and the color itself is golden. This effect is not difficult to achieve at home. The secret of the golden liver in a gas station. Take a note.

List of components:

• salak - 400 g;
• black tea - 30 g;
• water - 150 ml;
• vegetable oil - ¼ multistakan;
• lavrushka - 2 pcs;
• fragrant pepper - 5 peas;
• salt - ½ tsp.

We cook the dish in the slow cooker in stages:

1. Salak is thawed naturally.
2. Gut the fish and cut off her head.
3. Wash the salak thoroughly.
4. Boil water.
5. Pour tea with boiling water and insist it to coolness.
6. Add vegetable oil and salt to cool tea.
7. Put the fish evenly on the bottom of the multicooker.
8. Pour the salak with tea.
9. Put laurel leaves and fragrant pepper with peas in a multicooker.
10. The unit is installed in the “Extinguishing” mode for 2–2.5 hours.
11. The finished salak cannot be removed from the slow cooker until completely cooled.

The salac prepared in this way looks great on sandwiches. It also combines well with boiled potatoes.

Fried nasal in a slow cooker

In addition to extinguishing and pastries, salak can be prepared by frying. Due to the small size, the fish is perfectly fried inside. In addition, thermal treatment occurs in such a way that an appetizing crunching crust forms on the grease.

List of ingredients:

• salak - 500 g;
• flour - 150 gr.
• vegetable oil - 3 tbsp. l;
• salt to taste.

Stages of cooking grease in a slow cooker:

1. Salak is thawed naturally.
2. Salaki cut off your head and stretch the insides.
3. Wash the fish carcasses under the abundant stream of water.
4. Pour vegetable oil into the slow cooker.
5. On the dashboard of the unit, install the program "Frying".
6. Salt the fish and mix with your hands, distributing salt.
7. Weave the salak in flour.
8. When the oil warms up, lay the carcasses of fish in the bowl of the device.
9. Fry the fish until golden on both sides.

Sprinkle the finished fish with lemon juice and serve with pickles and potatoes of mashed potatoes. Also, do not forget to add fresh buns sprinkled with sesame seeds to the table.

Salak in a slow cooker. Video