Appetizer salad Sea breeze

Salad of crab sticks decorated in cups of trout. Topped with shrimp.

Ingredients

• Rice boiled - 1 cup
• Boiled chicken eggs - 3 pcs.
• Canned corn - half a can
• Red onion - 1 pc.
• Crab sticks - 10 pcs.
• Salted trout slices - 200 g (2 packs)
• Mayonnaise - 3 tbsp. spoons
• Chopped parsley - 1 tbsp. the spoon
• Frozen peeled shrimp - 100 g
• Olives - 4 pcs. (for decoration)
• Quail eggs boiled - 2 pcs. (for decoration)
• A few sprigs of parsley or lettuce (for garnish)

Directions

1. Boil the shrimp in salted boiling water for no more than 5 minutes.
2. We clean the eggs. We'll strain the corn.
3. Cut the onion, eggs and crab sticks into small cubes. Add corn, rice and mayonnaise and mix everything.
4. There is no need to put a lot of mayonnaise in the salad. We need a thick salad.
5. Instead of a mold, I use a coffee cup pre-moistened with water. I fill it tightly with salad, then turn it over the dish. It is enough to knock on the bottom with your palm and the salad “creeps” out of the cup. Lettuce can be laid out on lettuce leaves laid out on a dish.
6. We wrap each cup of lettuce with two slices of fish. Top with a slice of a quail egg and a ring of olives. Lay out the shrimp. You can only decompose shrimp.
7. If you did not use lettuce leaves, then decorate with parsley.
8. Bon appetit!