Royal salad with squid and shrimp

4 servings
20 min

Peel the hard boiled eggs from the shell in advance and grate on a fine grater. I propose to collect the salad immediately on a serving platter. Put the eggs in the first layer and grease with a little mayonnaise.

Cut the pitted olives into thin rings. Place in one layer on top of the eggs.

Grate crab sticks (or crab meat) on a fine grater and put in the next layer. Grease with a little mayonnaise.

Wash the dill and shake from the water. Finely grind and lay out the next layer. By the way, if you lay out the dill layer at the very end, you get a charming New Year tree, in my opinion.

Grate the spicy cheese on a fine grater and place on top of the dill. Lubricate with mayonnaise.

The purified squid must be boiled in advance, placing the carcasses in boiling water for a couple of minutes, and cooled. Then shred with a small cube.

Squid is the next layer of lettuce. Mayonnaise on top.

Boil the shrimp beforehand in boiling water for a couple of minutes. Clean from shells. And check for the presence of a dark green strip on the backs of the esophagus. If it is present, then it must be removed by making an incision along the entire back of the shrimp.

Put the shrimp on top of the mayonnaise (they will hold up well). I laid out the whole shrimp, as I am deeply convinced that these unique crustaceans need to be cut only as a last resort (that is, almost never). And decorate the salad with red caviar and fresh herbs. Before serving, clean the plate with a napkin, if during the preparation it managed to get dirty.