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Royal salad with caviar and squid

Royal Salad with Caviar and Squid

A showstopping salad — the king of any holiday spread. This hearty, juicy layered salad of boiled potato, squid, and red caviar is a guaranteed hit. It's just as fitting for a grand celebration as for a cozy, romantic dinner with champagne and candlelight.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Squid body

Potatoes

Apples

0.5

Eggs

Red caviar

Hard cheese

Mayonnaise

Salt

Dill (for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 11 g

Fats 43 % 13 g

Carbohydrates 20 % 6 g

181 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make Royal salad with caviar and squid? Boil the potato in its skin, then peel it. Build the salad right on the serving plate using a ring mold. For the first layer, add the potato grated on the large holes of a box grater. Season with salt to taste and spread with mayonnaise.
Step 2:

Thaw the squid (already cleaned of innards, quill, and skin) and boil it in salted water for two minutes, no longer. Remove and cool, then cut it into thin strips.
Step 3:

Add the squid as the next layer and spread with mayonnaise.
Step 4:

Next, add a sweet-tart apple grated on the large holes (don't spread this layer with mayonnaise). Then add boiled egg, grated on the large holes, plus a layer of mayonnaise.
Step 5:

For the top layer, add finely grated sharp cheese — Tilsit is perfect. Pipe a thin lattice of mayonnaise over the surface. It doesn't have to be ruler-straight; any unevenness is easy to cover up later.
Step 6:

All that's left is to carefully spoon the caviar into the squares formed by the lattice. Garnish the salad with dill sprigs.

It was my first time making this salad, and I have to say it's fantastic! The squid and red caviar pair beautifully with the sharp cheese and the sweet-tart apple. I'll definitely make it again. If your ring mold is the wrong size for your serving plate — or you don't have one but still want a pretty presentation — here's my trick: cut the top and bottom off a plastic bottle to free the straight middle section, then snip it open lengthwise with scissors. You get a handy disposable ring you can size to fit your plate. I think oven-baking the potato in its skin would make the flavor even more interesting. If you're serving this for a holiday, be sure to sprinkle the apple with lemon juice so it doesn't brown and lose its look — or simply assemble the salad just before serving. I used red sockeye salmon caviar; I wouldn't use imitation here — your guests would notice, and besides, it's a "Royal" salad! Enjoy!
It's worth making your own mayonnaise — it tastes better and is better for you. You'll find some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, on their own or blended with mayonnaise in any ratio you like, to cut down on calories.
How do you hard-boil eggs? To keep them from cracking, start them in cold water and cook over low heat. Boil for 9 minutes once the water comes up, then plunge them into cold water to cool. The sudden temperature change makes the shells peel more easily.