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Shrimp salad with crab sticks and red caviar

0
1375
Kitchen European
Calorie content 129.7 kcal
Portions 6 port.
Cooking time 210 minutes
Proteins * 9 gr.
Fats * 7.5 g
Carbohydrates* 14.8 g
* per 100 gr. product
Shrimp salad with crab sticks and red caviar
Content

I often recommend my favorite holiday salad recipe with shrimp, crab sticks and red caviar. An incredible flavor combination will certainly be appreciated by all lovers of fish and seafood. At cost, the salad is quite expensive, but sometimes you can please yourself.

Ingredients

Cooking process

step 1 out of 15
First of all, prepare all the necessary ingredients for the salad. Pour squid with boiling water for 2 minutes, and then put in cold water, peel off films and hard chords. Then place in boiling salted water and cook for 2 minutes. Place the shrimp in boiling water and cook for 2 minutes, then drain through a sieve and remove the shell and intestines.
step 2 out of 15
Cut the boiled squid into thin strips. Cover the salad bowl in which you will collect the salad with cling film, lightly grease with vegetable oil, and lay out the chopped squid.
step 3 out of 15
Boil the carrots in advance, peel and grate on a fine grater, put in a second layer and brush with a little mayonnaise.
step 4 out of 15
Cut lightly salted red fish into medium cubes and lay out in the next layer.
step 5 out of 15
Boil hard-boiled chicken eggs in advance, then cool and peel and cut into strips using a special tool or a sharp knife. Place on top of the fish.
step 6 out of 15
Wash the cucumbers thoroughly under running water, then dry and cut into medium cubes, put on top of the egg layer and brush with mayonnaise. Peel the red onion and cut into thin half rings. Place in a bowl, add salt, granulated sugar, vinegar and water. Leave for 10 minutes, then drain and place on cucumbers.
step 7 out of 15
Cut the crab sticks into thin slices and lay out in the next layer.
step 8 out of 15
Grate the cheese on a coarse grater and put on top of the crab sticks, brush with a little mayonnaise.
step 9 out of 15
Boil the potatoes in advance, peel and grate on a fine grater, lay out in the last layer and brush with a little mayonnaise. Cover with cling film and refrigerate salad for at least 2 hours.
step 10 out of 15
After the time has passed, remove the salad from the refrigerator.
step 11 out of 15
Remove the cling film on top and prepare a serving dish or plate.
step 12 out of 15
Cover the salad with a platter or serving plate.
step 13 out of 15
Turn the salad over gently.
step 14 out of 15
Then remove the salad bowl.
step 15 out of 15
Peel off the cling film carefully.Garnish the salad with red caviar, boiled shrimps and olives. Serve the prepared salad with shrimps, crab sticks and red caviar.

Bon Appetit!

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