SALAD WITH SQUID CUCUMBER EGGS

seafood 618 Last Update: Aug 04, 2021 Created: Aug 04, 2021 0 0 0
SALAD WITH SQUID CUCUMBER EGGS
  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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Fast, tasty, light, simple, available products! Salad with squid, cucumbers, eggs, despite the simplicity in the choice of ingredients, turns out to be unusually tasty. If you arrange it in layers and decorate it beautifully, it will come in handy on the festive table! And cooking is easy!

Ingredients

Directions

  1. How to make a salad with squid, cucumber and eggs? Prepare all the required ingredients according to the list. Squids can be used already peeled without skin or with skin. If you use unpeeled squids, you must first remove the skin from them, remove the insides.
  2. Boil the prepared squid carcasses. How to boil squid? Place the peeled squid in salted boiling water. Cook them for 1-2 minutes. Do not cook any longer !!! Otherwise, the squid will become tough like rubber and completely tasteless.
  3. Remove the squid from the water, pat dry and let cool. Then cut the squid into strips.
  4. Cut the cucumber into strips as well. If the skin is not rough, damaged or bitter, it is not necessary to cut it off.
  5. Hard-boiled eggs, refrigerate and peel. Also cut the eggs into strips.
  6. Wash the greens, dry and chop finely. I have a bunch of greens consisting of parsley, dill and a few frillis lettuce leaves. You can also use other greens to taste: green onions, spinach, basil, etc.
  7. If you don't have time, you can simply combine all the ingredients in a salad bowl, season with mayonnaise and stir. But I suggest a more dressy salad serving by shaping it into a culinary ring. Place the ring on the plate (I have a diameter of 16 cm). Place half of the squid in the first layer and tamp. Season the squid with salt, pepper and mayonnaise. For convenience, I put the mayonnaise in a pastry bag and cut off the tip.
  8. Next, spread half of the greens over the squid.
  9. Spread the cucumbers over the greens, leaving a little to decorate the top of the salad. Season with salt, pepper and mayonnaise.
  10. Place all the eggs evenly on the cucumbers. Also season with salt, pepper and mayonnaise.
  11. Then repeat the layers from the remaining squid and greens again. The last layer of chopped greens does not need to be watered with mayonnaise.
  12. Decorate the salad as desired. I garnished with leftover squid and cucumber straws and frozen cranberries. It is advisable to chill the salad in the refrigerator for at least 20-30 minutes before serving.
  13. Step 13. Remove the culinary ring just before serving. Bon Appetit!

SALAD WITH SQUID CUCUMBER EGGS



  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Fast, tasty, light, simple, available products! Salad with squid, cucumbers, eggs, despite the simplicity in the choice of ingredients, turns out to be unusually tasty. If you arrange it in layers and decorate it beautifully, it will come in handy on the festive table! And cooking is easy!

Ingredients

Directions

  1. How to make a salad with squid, cucumber and eggs? Prepare all the required ingredients according to the list. Squids can be used already peeled without skin or with skin. If you use unpeeled squids, you must first remove the skin from them, remove the insides.
  2. Boil the prepared squid carcasses. How to boil squid? Place the peeled squid in salted boiling water. Cook them for 1-2 minutes. Do not cook any longer !!! Otherwise, the squid will become tough like rubber and completely tasteless.
  3. Remove the squid from the water, pat dry and let cool. Then cut the squid into strips.
  4. Cut the cucumber into strips as well. If the skin is not rough, damaged or bitter, it is not necessary to cut it off.
  5. Hard-boiled eggs, refrigerate and peel. Also cut the eggs into strips.
  6. Wash the greens, dry and chop finely. I have a bunch of greens consisting of parsley, dill and a few frillis lettuce leaves. You can also use other greens to taste: green onions, spinach, basil, etc.
  7. If you don't have time, you can simply combine all the ingredients in a salad bowl, season with mayonnaise and stir. But I suggest a more dressy salad serving by shaping it into a culinary ring. Place the ring on the plate (I have a diameter of 16 cm). Place half of the squid in the first layer and tamp. Season the squid with salt, pepper and mayonnaise. For convenience, I put the mayonnaise in a pastry bag and cut off the tip.
  8. Next, spread half of the greens over the squid.
  9. Spread the cucumbers over the greens, leaving a little to decorate the top of the salad. Season with salt, pepper and mayonnaise.
  10. Place all the eggs evenly on the cucumbers. Also season with salt, pepper and mayonnaise.
  11. Then repeat the layers from the remaining squid and greens again. The last layer of chopped greens does not need to be watered with mayonnaise.
  12. Decorate the salad as desired. I garnished with leftover squid and cucumber straws and frozen cranberries. It is advisable to chill the salad in the refrigerator for at least 20-30 minutes before serving.
  13. Step 13. Remove the culinary ring just before serving. Bon Appetit!

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