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عربCaptain's salad with pink salmon and parmesan
4 servings35 min
Pink salmon - 150 gr, Eggs - 2 pcs., Squid - 2 pcs., Caviar red - 2.5 tbl., Parmesan - 60 gr., Sour cream - 2 tbl.
4 servings35 min
Pink salmon - 150 gr, Eggs - 2 pcs., Squid - 2 pcs., Caviar red - 2.5 tbl., Parmesan - 60 gr., Sour cream - 2 tbl.
How to make Captain's salad with pink salmon and parmesan? Prepare the necessary ingredients. If the squid is frozen, they must be thawed. This can be done at room temperature, but better, leaving in the refrigerator for several hours. 
Peel the squid from the inside as well as the outside from the skin and thin film. 
Lower the squid into boiling salted water. After boiling, cook the squid over a moderate heat for 2 minutes. Remove the squid, let cool. 
Cut the squid into thin strips. 
Remove the skin from the pink salmon fillet, cut into straws. 
Boil the eggs hard-boiled, cool, peel. Finely grate the eggs. 
Place a layer of pink salmon on a flat plate. If desired, you can lubricate the fish with sour cream. I decided not to, as the red fish is already quite fatty. 
Put the grated eggs in the next layer, smooth the layer a little. At will to salt. 
Mix the squid with sour cream. 
Put the squid in the next layer. 
Grate Parmesan on a fine grater. 
Place the cheese on top of the salad. 
Garnish the salad with red caviar. Enjoy your meal!