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Salad Tsarsky with salmon

Tsarsky (Royal) Salad with Salmon

This salad really is fit for a king — in both taste and looks. You can swap the shrimp for canned or boiled squid, and instead of salmon, use any red fish, lightly salted or smoked. Either way, this salad will be a showstopper on the holiday table.

Maria

Recipe author

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Composition / ingredients

Servings:

Salmon (lightly salted)

150

Red caviar

130

Shrimp (peeled)

100

Hard cheese

100

Egg whites

Potatoes

Mayonnaise

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 14 g

Fats 39 % 13 g

Carbohydrates 18 % 6 g

199 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Tsarsky salad with salmon? Gather the ingredients.
Step 2:

Boil the potatoes until tender and peel them. Cut into small cubes.
Step 3:

Grate the cheese on the coarse side of a box grater.
Step 4:

Dice the salmon. Boil the shrimp in salted water, cool, and peel.
Step 5:

Hard-boil the eggs and peel them. Separate the whites from the yolks. Dice the whites.
Step 6:

Line a platter with lettuce leaves. Spread a layer of diced egg whites on top. Pipe mayonnaise over them — I used a piping bag with a small star tip, which makes a pretty mayonnaise lattice.
Step 7:

Next, add the salmon and drizzle with mayonnaise.
Step 8:

Then the potatoes. Drizzle with mayonnaise. Shrimp come next, but I only had a few, so they all went toward the garnish.
Step 9:

After the shrimp comes the cheese.
Step 10:

Decorate the sides of the salad with shrimp and crown the top with a "cap" of red caviar.

Use enough shrimp to end up with at least 100 g peeled.
Homemade mayonnaise is worth the effort — tastier and more wholesome. You can also use sour cream or plain yogurt instead of mayonnaise, on their own or mixed in to your taste, which lightens the dish.
How do you hard-boil eggs? To keep the shells from cracking, start them in cold water over low heat. Boil for 9 minutes after the water comes to a boil, then transfer to cold water to cool — the sudden temperature change makes them easier to peel.