Salad with squid, egg, cucumber and mayonnaise

If the squids are frozen, then they must be defrosted before processing. We clean the carcasses from the top film with a knife and rinse thoroughly in running water. If squid rings are used, they just need to be rinsed well. Usually carcasses are boiled in boiling water for a couple of minutes. But you can do it differently. We put the prepared carcasses in a deep bowl and fill them with boiling water. We stand for three minutes, drain the hot water. Once again we rinse the finished squid with cold water - the carcasses will cool and they can already be cut. In the case of rings, the actions are the same, only they need to be kept in boiling water less. One or two minutes will be enough.

Cut the prepared squid into thin strips. If these are rings, we simply cut them into segments of the desired length.

We wash the cucumbers, dry them and cut off the tips on both sides to avoid possible bitterness. If the fruits are not young, then the rough skin should be cut off, and the large seeds should be removed. We cut the prepared cucumbers into thin longitudinal plates, which we then cut into narrow transverse strips.

Boil the eggs beforehand and cool completely. We clean them from the shell and cut them into thin long slices.

Peel the onions, wash, dry and cut with thin translucent longitudinal feathers. Red onion is very well suited for this salad - it is moderately sharp and piquant, it has a sweetish aftertaste. If using regular white onions, boil the onion slices with boiling water to reduce bitterness and harshness. Put chopped squid, cucumber straws, egg wedges and onion pieces in a salad bowl. We wash the dill, dry it and chop it finely with a knife. Add chopped herbs, salt and black pepper to taste to the bowl.

Pour the ingredients with mayonnaise and mix gently. We use parsley leaves for decoration. It is recommended to serve the salad immediately after preparation.