Red sea salad with caviar

4 servings
50 min


1. We take out crab sticks in advance from the refrigerator so that they have time to defrost. Leave them at room temperature. As soon as they melt, cut them into thin strips, not across as usual, but along. Such a cut will add originality to the salad, and it just looks beautiful. Transfer the chopped crab sticks into a bowl of suitable size.

2. Boil the squid carcass in advance, cool, peel, and then cut into thin straws, approximately commensurate with crab sticks. When boiling a squid, it is important not to overcook it so that it remains juicy and tender, and not become rubber. Send the chopped squid to a bowl of crab sticks.

3. Boiled shrimp, which is also important not to digest, cool, peel and leave whole. If desired, however, you can cut them into several parts if the shrimp seems too large to you. We shift the shrimp into a container with crab sticks and calama.

4. With my running water and dry tomatoes with a paper towel, cut out the stalks. We cut the tomatoes in half, and then into quarters. Cut each quarter into thin wedges and put the resulting pieces to seafood.

5. Put hard cheese on the work surface and cut into thin straws. We transfer the cheese to the rest of the ingredients, season everything with mayonnaise, well, but at the same time carefully agitated.

6. We lay out an almost finished salad in a beautiful salad bowl, in which it is planned to serve the dish on the table. The last touch - add red caviar to the salad, gently interfere. It's all done! We immediately serve the salad on the table or place it in the refrigerator for a while, if the feast is planned a little later. But it's best not to keep the dressed salad in the fridge for more than an hour. If the salad is prepared in advance, it is better to season it and add caviar just before serving. Enjoy your meal!