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Neptune Salad

Neptune Salad

A delicate, delicious holiday salad of several seafoods. The classic Neptune salad with red caviar, squid, and shrimp is worthy of the center of a holiday table. With such a lavish lineup, it's not practical to serve every day, but for a celebration it's just ideal.

Anna

Recipe author

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Composition / ingredients

Servings:

Squid

150

Shrimp

150

Eggs

Crab sticks

100

Red caviar

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 65 % 17 g

Fats 27 % 7 g

Carbohydrates 8 % 2 g

139 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make a classic Neptune salad with red caviar, squid, and shrimp? The name already tells you it's a sea salad — made of seafood, that is. For this one I chose shrimp, squid, crab sticks, and caviar. I don't list salt in the ingredients; you can add it to the finished salad if you like, but bear in mind that the salad is dressed with mayonnaise, which already contains salt, and that salted red caviar goes into it too.
Step 2:

Boil the eggs until done and cool them in cold water. Separate the whites from the yolks. Cut the whites however you like, just so everything looks harmonious together. Put the chopped whites in a salad bowl. You can use the leftover yolks to garnish the salad or leave them out entirely (I left them out).
Step 3:

Take the thawed crab sticks (or crab meat) out of the package and cut them into small cubes. Add the chopped crab sticks to the salad bowl.
Step 4:

Drop the thawed squid into boiling water and cook it for a few minutes (2–3 minutes) — no longer, or it will turn rubbery. Drain the squid in a colander, rinse it under cold running water, and clean out the innards and skin. Cut the cooled, cleaned squid into cubes or however you've chosen to cut everything. Add it to the salad.
Step 5:

Cook the shrimp in lightly salted water for a couple of minutes and drain them in a colander. If you're using unpeeled shrimp, clean them: remove the head and tail and peel off the shell. Small shrimp don't need cutting. Mine were large, so I cut them. You can set aside a few whole shrimp to garnish the salad. Add the prepared shrimp to the salad.
Step 6:

Add the mayonnaise to the salad and mix everything together. It's better not to add the red caviar to an undressed salad, since the eggs can burst when you stir. Add it to each serving instead, or use it to garnish the salad, or assemble the salad in individual dessert cups.
Step 7:

It's best to chill the finished salad before serving. When serving, you can garnish the salad with whole shrimp and red caviar. A salad like this makes a bright addition to a holiday menu. You can serve it in individual portions like mine, in a shared dish, or layered in a ring mold.

It's better to make the mayonnaise yourself — it'll be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing but sour cream or plain yogurt. Use them on their own or mixed with mayonnaise in any proportion you like — this lowers the dish's calorie count.
How do you buy good crab sticks? Be sure to check the product's use-by date. Surimi (minced white fish) should be first on the ingredient list. Important! Don't buy the product if it has frost on it — that's a sign it was refrozen. Fresh sticks should be free of gray and yellow spots, springy, and slightly moist. If the product is sticky, it's spoiled.