Salad with caviar and shrimps: expensive, but tasty and festive

Many people at least once in their lives have tried a salad withcaviar and shrimp. This light salad with seafood is very tasty and useful, but expensive and therefore they are usually decorated with a festive table, for example, on New Year's Eve.

To make four servings of this salad, there will beneed a few leaves of green salad, 8 pieces of quail eggs, 300 grams of shrimp, 8 pieces of cherry tomatoes and 4 teaspoons of caviar. Now we are preparing the gas station. Take 2 slices of garlic, it is highly desirable to take 2 tablespoons of lemon juice, as much mustard, you will also need 3 or 4 anchovy (you can take the paste), 50 grams of grated Parmesan, a quarter of a glass of oil, preferably olive and black pepper .

Salad with caviar and shrimps is prepared as follows: first boil and cool quail eggs. Then they are cleaned from the shell and cut in half, like cherry tomatoes. In the frying pan pour olive oil, put on a strong fire and quickly fry the garlic and shrimp. Lettuce leaves are well washed under running water, dried and cut with a knife.

Refueling is done in a blender. For this, lemon juice is poured into it, oil is better olive, mustard, pour black pepper, finely chopped anchovies, garlic and grated cheese.

When all components are ready, takesalad bowls and put salad leaves on the bottom. From above put shrimps, halves of eggs and tomatoes. From above everything is sprinkled with dressing and decorated with a spoonful of red caviar. Salad with caviar and shrimps is ready!

To make this salad is simple, but it costsquite expensive. Therefore, you only need to use proven recipes. The delicate taste of this salad can be emphasized by adding a little canned pineapple.

Salad with caviar and shrimps, which includespineapples, is prepared as follows. For 500 grams of unpurified shrimp, you need to take 50 grams of red grained caviar, one pod of sweet pepper, a green salad and three ringlets of pineapple. Salad should be washed, dried and picked. Prawns are boiled and cleaned of shell. Pineapple and pepper are cut into small cubes. All ingredients are placed in a deep cup, seasoned with mayonnaise to taste and mix. Then the salad is laid out in kremanki or glasses and decorated with red caviar.

The decoration of the table can also be a saladRoyal with red caviar, which also consists of seafood and has an exquisite taste. For this original salad, you need to take 400 grams of squid, four eggs, one jar of red caviar, crab sticks - one package, mayonnaise and dill greens to taste. Eggs must be boiled, then cooled in cold water and cleaned. For this salad, only proteins are needed, so the yolks need to be separated and put aside. Proteins rubbed on a grater, sticks cut into strips, squid washed, cleaned and boiled. After this, squids should be cut into strips as thin as possible and mixed well with the rest of the ingredients.

The washed and dried dill is ground, and thenmixed with mayonnaise and add half the norm of red caviar. Ready salad is spread in a salad bowl and decorated with the remaining caviar and yolk. It turns out very impressive!

And now we offer one more original recipe: salad with seafood with red caviar, decorated in the form of a chest with jewels. For half a kilogram of a frozen mixture of seafood, you need to take two eggs, one onion, one carrot and one pod of sweet pepper, mayonnaise, 300 grams of cream cheese, a clove of garlic and a loaf of white bread. For decoration, you need to take two large spoons of roe - red and halibut.

From the loaf of bread cut the top crust so thatit is fixed to one side with one side, and the crumb is taken out. Garlic is passed through a crush and mixed with cheese. The cheese mixture is slightly heated in a water bath and the "chest" is smeared on all sides. From the outside, it should be decorated with greens and bits of red pepper. Carrots cut into strips, onion - half rings and fry in vegetable or olive oil.

Sea cocktail is boiled for about five minutes, drainedwater and add to the vegetables. The remaining sweet pepper and hard-boiled eggs are cut into strips, mixed with cooled vegetables and seafood, seasoned with mayonnaise and spread into a chest. Then cover it is necessary to close, but not completely and decorate with caviar from above. Serve the chest on a plate decorated with washed and dried leaves of lettuce.

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