Krill Salad with Egg and Cucumber

Cooking method

1. Step 1:

   

   How do you make a krill salad with egg and cucumber? First, gather the ingredients. Use large eggs; if yours are small, use 3.

2. Step 2:

   

   Wash and dry the cucumber, peel it, and cut it into small cubes—the finer you cut it, the tastier the salad. Some recipes grate the cucumber on a coarse grater, but I don't recommend it: the cucumber releases a lot of juice and the salad goes "soupy" and watery. And squeezing out grated cucumber leaves it dry. Small cubes are best.

3. Step 3:

   

   Hard-boil the eggs, cool and peel them. Separate the whites from the yolks and grate each finely into separate bowls. The finer you grate the eggs, the more tender and airy the whole salad will be.

4. Step 4:

   

   Wash and dry the green onion and chop it with a knife—not too fine, but not coarse either.

5. Step 5:

   

   I suggest putting the mayonnaise in a piping bag or a plastic bag and snipping off the tip. That makes it easier to apply to the salad without crushing the layers, as can happen with a spoon.

6. Step 6:

   

   Set a 5-inch (12–14 cm) ring mold on a plate. Add the cucumber as the first layer and pipe a mesh of mayonnaise on top.

7. Step 7:

   

   Spread the krill over the cucumber and smooth it out.

8. Step 8:

   

   Spread the grated egg whites over the krill and drizzle with mayonnaise as well.

9. Step 9:

   

   Sprinkle the grated yolks over the whites and smooth them out. Chill the salad in the refrigerator for 30 minutes to set. If you'll keep it longer, cover the top with plastic wrap.

10. Step 10:

    

    Before serving, carefully lift off the ring mold and garnish the salad with green onion, a mesh of mayonnaise, and pomegranate seeds. Enjoy!