Salad appetizer Sea breeze

Crab stick salad, decorated in trout cups. Decorated with shrimps on top.

Ingredients

• Boiled rice - 1 glass
• Boiled chicken eggs - 3 pcs.
• Canned corn - half a can
• Red onion - 1 pc.
• Crab sticks - 10 pcs.
• Salted trout in slices - 200 g (2 packs)
• Mayonnaise - 3 tbsp. spoons
• Chopped parsley - 1 tbsp a spoon
• Peeled frozen shrimps - 100 g
• Olives - 4 pcs. (for decoration)
• Boiled quail eggs - 2 pcs. (for decoration)
• Several sprigs of parsley or lettuce (for garnish)

Directions

1. Boil the shrimp in salted boiling water for no more than 5 minutes.
2. Let's clean the eggs. Let's drain the corn.
3. Cut onion, eggs and crab sticks into small cubes. Add corn, rice and mayonnaise and mix everything.
4. You don't need to put a lot of mayonnaise in a salad. We need a thick salad.
5. Instead of a mold, I use a coffee cup that has been pre-moistened with water. 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 "crawls" out of the cup. The salad can be spread over lettuce leaves spread out on a platter.
6. Wrap each salad with 2 slices of fish. Decorate the top with a slice of quail egg and an olive ring. We lay out the shrimp. Only shrimp can be decomposed.
7. If you didn't use lettuce leaves, then decorate with parsley.
8. Bon Appetit!