Neptune salad

4 servings
15 min

How do you make a classic Neptune salad with red caviar, squid and shrimp? By name, it is already clear that the salad is marine, namely, from seafood. To make it, I chose shrimp, squid, crab sticks and caviar. As part of the salad, I do not indicate salt, it can be added to the salad ready at will, but here you need to remember that the salad is seasoned with mayonnaise, which already contains salt; and that salted red caviar is added to the salad.

Boil the eggs until tender, cool in cold water. Divide the eggs into protein and yolk. Cut the proteins: the cutting method is chosen arbitrarily, but so that all products look harmonious. Put the chopped protein in a salad bowl. The remaining yolk can be used in salad decoration or not used at all (I didn't).

Remove thawed crab sticks or crab meat from the package and cut into small cubes. Add the chopped crab sticks to the salad bowl.

Lower the thawed squid into boiling water and boil it for several minutes (2- 3 minutes), you should not cook longer, it will become hard. Tip the squid into a colander, rinse under cold running water, cleaning the insides and skins. Chilled and peeled squid cut into cubes or by the chosen method of cutting. Add it to the salad.

Boil the shrimp in slightly salted water for a couple of minutes, recline in a colander. If you use unpeeled shrimp, then they should be cleaned: remove the head and tail, remove the shell. If the shrimp is small, then they can not be cut. I had large shrimp, so I chopped it. You can leave a few whole shrimp to decorate the salad. Add the ready-made shrimp to the salad.

Add mayonnaise to the salad, mix everything. It is better not to add red caviar to a non-seasoned salad, otherwise, when stirring, eggs can crawl. It can be added to each portion of the salad, or decorated with a salad, or make a salad in serving cremans.

It is recommended to cool the finished salad before serving. When serving, the salad can be decorated with whole shrimp, red caviar. Such a salad will be a bright dish on the menu of the festive table. You can serve in portions like mine or in a common dish or layers in a ring.