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Salad with squid, mushrooms, egg and cucumber

0
1112
Kitchen European
Calorie content 79.3 kcal
Portions 4 port.
Cooking time 25 minutes
Proteins * 4.9 gr.
Fats * 5.5 gr.
Carbohydrates* 2.3 gr.
* per 100 gr. product
Salad with squid, mushrooms, egg and cucumber
Content

For the preparation of such a salad, pickled champignons are well suited - they are somewhat similar in texture to squid. The taste is distinguished by a slight piquancy, which is very good and sets off seafood. To add freshness to the salad, use fresh cucumbers and a little bell pepper. A combination of fresh green onions and dill is also good for this purpose. As a dressing - traditional mayonnaise.

Ingredients

Cooking process

step 1 out of 11
Wash the cucumbers, dry them and cut off the tips on both sides to avoid possible bitterness. We cut the fruits into longitudinal thin plates, which we then cut into transverse narrow strips. Alternatively, the cucumbers can also be grated for Korean carrots. We put them in a salad bowl.
step 2 out of 11
Defrost squids, if necessary. Thoroughly rinse them with running water and peel off the surface skin with a knife. We pull out the vertebral cartilage.
step 3 out of 11
Place the processed carcasses in a deep bowl and pour boiling water over it. We soak the squid in boiling water for five minutes, after which we drain the liquid, and pour over the carcasses with cold water.
step 4 out of 11
We chop the carcasses into thin strips, commensurate with the strips of cucumber. Add the prepared squid to the salad bowl.
step 5 out of 11
We wash the bell pepper and free it from the stalk and seeds. Cut the pulp into thin short strips, which are then poured into a salad bowl.
step 6 out of 11
Eggs are pre-boiled hard-boiled and filled with cold water after boiling for cooling. We peel them from the shell and cut into small cubes. Add eggs to the rest of the ingredients in a bowl.
step 7 out of 11
We open the jar with canned champignons, put the mushrooms in a colander and let the liquid drain. If the mushrooms are whole, then cut them into thin slices. Put the mushrooms in a salad bowl.
step 8 out of 11
We wash the green onion feathers and dill well, dry them and chop finely with a knife. Pour the chopped greens after the mushrooms.
step 9 out of 11
In a salad bowl, gently mix all the prepared ingredients.
step 10 out of 11
Pour mayonnaise on the salad, sprinkle with salt and black pepper to taste.
step 11 out of 11
We lay out the salad on portioned plates and serve. It is recommended not to overdo the serving, as the dish tends to release liquid.

Bon Appetit!

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