Prawn creamed salad portion festive

4 servings
40 min

How to make a festive salad in cremans portion with shrimp? Prepare the products listed. Boil chicken and quail eggs in advance. If the prawns are frozen, also transfer them from the freezer to the top shelf of the fridge beforehand. With this method of defrosting, shrimp retain moisture, will be juicy and tasty. Wash the lettuce leaves well and dry with paper towels or in a green carousel dryer.

Weakly salted. red fish (I have salmon) cut into small cubes.

The shrimp is cooked-ice cream, so you can just defrost it. But they can be boiled. To do this, send the shrimp to boiling salted water for 1 minute, then take out with a spoon and transfer to a colander so that the glass liquid. You don't need to cook them longer, otherwise they will become tough.

How to boil eggs? Carefully send well-washed chicken and quail eggs to boiling salted water. When the water boils again, twist the heat to medium and cook the chicken eggs for about 10 wrinkles, and quail for about 5 minutes. Drain, pour cold water over the eggs. Clean the cooled eggs from the shell. Cut the chicken eggs into small cubes or grate over a coarse grater. Quail eggs, just before serving the salad, cut into two halves.

Grate the hard cheese on a medium grater. Cheese can be any, the main thing is to be of high quality and tasty.

How to make salad dressing? Prepare the necessary ingredients. Take at least 20% fat sour cream. Take the cream cheese out of the fridge in advance so that it can warm to room temperature.

If necessary, drain the cream cheese liquid. In a suitable container, combine fatty sour cream (better homemade) and cream cheese. Add the garlic cloves 1-2 passed through the press, the crushed dill, lemon zest and a spoonful of lemon juice. Salt and pepper to taste.

Mix the dressing well until smooth. It turns out to be quite thick consistency.

Start assembling the salad. Put the chopped chicken eggs in the cremans in the first layer. Salt them and pepper them to your liking. Do not salt, take into account, the degree of salinity of the fish. Top with a tablespoon of the cream dressing.

Lay out the pieces of red fish in the next layer.

Tear the lettuce leaves with your hands and put on the fish.

Top the salad with a spoonful of dressing.

Now lay out the shrimp.

A little grated cheese on top.

A spoonful of dressing on the cheese.

Alternate layers to fill cremans with 3/4 of their volume. Garnish with lettuce leaves, large shrimp, lay out 1-2 halves of quail eggs.

Pomegranate grains will also decorate the salad and add interesting flavors to it. Instead of a pomegranate, you can put 1 teaspoon of red caviar, it will also taste good))). Cover the cremans with the finished salad with cling film and send them to the refrigerator for 1-2 hours. Serve chilled.