Portioned Ice Cream Salad
Composition / ingredients
2
Servings:
Step-by-step cooking
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Step 7:
Peel the radish, cut it into cubes, using a teaspoon or a special spoon-noisettes cut out the cores.
Cook the already formed cubes in salted water for about three minutes. Cool in water and dry.
Grate sweet pepper (use a Korean grater). At the same time, we rub most of it, and set aside the smaller part for decoration.
Finely chop cucumber, green onion and shrimp.
Mix sour cream with mustard, salt. Add this to the salad and fill the cubes, laying caviar on top. Also decorate with sweet pepper.
Cook the already formed cubes in salted water for about three minutes. Cool in water and dry.
Grate sweet pepper (use a Korean grater). At the same time, we rub most of it, and set aside the smaller part for decoration.
Finely chop cucumber, green onion and shrimp.
Mix sour cream with mustard, salt. Add this to the salad and fill the cubes, laying caviar on top. Also decorate with sweet pepper.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Sweet pepper - 27 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Daikon - 21 kcal/100g
- Pink salmon caviar grainy - 230 kcal/100g
- Salmon caviar grainy - 245 kcal/100g
- Green onion - 19 kcal/100g
