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Salad with shrimp and red caviar

Shrimp and Red Caviar Salad

Delicious, loaded with seafood, and perfect for a holiday table! This shrimp and red caviar salad is built in layers, and you can rearrange their order however you like. The refined flavor of the seafood makes it worthy of any celebration — your guests are sure to love it!

Julia

Recipe author

Composition / ingredients

Servings:

Shrimp

450

Red caviar

130

Eggs

Potato

Bay leaf

Allspice

Salt

Mayonnaise (or to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 17 g

Fats 33 % 10 g

Carbohydrates 10 % 3 g

167 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make a shrimp and red caviar salad? Gather your ingredients. Thaw the shrimp before cooking — ideally gradually, in the refrigerator. That way the seafood keeps as much of its nutrients and flavor as possible.
Step 2:

Rinse the shrimp under cold water before cooking. Add the bay leaf and allspice to boiling water and simmer the spices over medium heat for 2-3 minutes. Salt the water and add the shrimp. Mine are medium-sized and cook in 2-3 minutes from the time the water returns to a boil. Lift them out with a slotted spoon and let them cool. If you're using jumbo shrimp, increase the cooking time to 7-8 minutes.
Step 3:

Once the shrimp have cooled, remove the heads, shells, and tails.
Step 4:

Hard-boil the eggs. How do you hard-boil eggs so they don't crack? Start them in cold water and bring them up to a boil over low heat. Boil for 9 minutes once the water reaches a boil, then transfer to cold water to cool — the sudden temperature change makes them easier to peel. Peel the cooled eggs and separate the whites from the yolks.
Step 5:

Boil the potato in its skin until tender — test it with a knife, which should slide in easily. Cool the boiled potato, peel it, and grate it on the coarse side.
Step 6:

Grate the egg whites on the coarse side.
Step 7:

You can build the salad inside a serving ring or layer it in an appropriately sized salad bowl. My ring is about 5.5 inches (14 cm) across. For the first layer, add half of the shrimp. You can set a few shrimp aside to garnish the salad (optional). If the shrimp are large, cut them smaller.
Step 8:

Spread mayonnaise over the shrimp layer.
Step 9:

For the next layer, add the grated boiled potato and smooth it out with a spoon.
Step 10:

Spread mayonnaise over the potato layer.
Step 11:

Next, add an even layer of grated egg whites and smooth it out. Spread with mayonnaise.
Step 12:

Add the remaining shrimp. And another layer of mayonnaise.
Step 13:

Grate the egg yolks on the fine side over the top and spread them evenly across the surface. Cover the salad with plastic wrap and refrigerate for 1 hour so the flavors meld.
Step 14:

Just before serving, gently spoon the red caviar over the layer of yolks. Lift off the serving ring.
Step 15:

Garnish the salad with shrimp and fresh herbs if you like. Enjoy!

Only make salads from fully chilled ingredients. A salad assembled from warm components can spoil quickly.
It's better to make your own mayonnaise — it'll be tastier and healthier. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any ratio you like, which will cut down on the calories.