Salad with squid, egg, cucumber and cheese
0
773
Kitchen
European
Calorie content
115.4 kcal
Portions
3 port.
Cooking time
25 minutes
Proteins *
6.9 gr.
Fats *
9.5 g
Carbohydrates*
2.8 gr.
A simple, mouth-watering squid salad that can be served to guests and prepared as a light family dinner. For dressing, we use a mixture of mayonnaise and sour cream. The fermented milk product will make the sauce softer and slightly sour. Taking into account the garlic and dill, which are also part of the salad, this delicate sourness will come in handy. An interesting fact is that the cheese enhances the flavor of the squid in the dish. This is especially noticeable when the cheese is not tender creamy, but hard, matured.
Ingredients
Cooking process
We wash the squid thoroughly in running water. Boil the carcasses, dipping them immediately into salted boiling water, for one to two minutes. It is important not to overcook the tender pulp, so as not to turn it into a dense "rubber" product. We clean the boiled squid from the top film, cool and cut into thin strips, which we immediately place in a salad bowl. Boil eggs until firm yolk. Ten to eleven minutes will be enough. We also cut the eggs completely cooled after boiling into long strips. Pour the eggs into a salad bowl for the squid.
Peel the garlic, rinse it and pass it through a press. Wash the dill, dry it and chop it finely with a knife. Put the garlic gruel and chopped herbs in a salad bowl, add mayonnaise and sour cream. Add salt and add black pepper to taste. We mix all the components so that they are evenly distributed throughout the volume.
Bon Appetit!