Salad with squid and pickled mushrooms
4 servings
20 minutes
Salad with squid and pickled mushrooms is an exquisite blend of Mediterranean motifs and rich seafood flavors. The dish's origins can be traced back to the traditions of coastal regions where squid has long served as a base for many recipes. Tender seafood combined with crunchy cucumbers and tangy pickled mushrooms creates a rich flavor palette, complemented by the softness of boiled eggs. Mayonnaise adds a creamy texture to the dish, uniting all ingredients into a harmonious ensemble. This salad is perfect for festive gatherings as well as everyday dinners, and its refined taste makes it an excellent choice for gourmets who appreciate the balance of sea freshness and rich marinade tones.
1
Cut boiled squid (canned ones can also be used) into strips. Do the same with cucumbers.
- Squid: 4 pieces
- Cucumbers: 4 pieces
2
Cut the hard-boiled eggs into cubes. If you have large mushrooms, they should also be chopped.
- Chicken egg: 4 pieces
- Pickled mushrooms: 400 g
3
Mix all the ingredients and dress with mayonnaise. If necessary (if the mushrooms do not provide the required saltiness), add salt.
- Squid: 4 pieces
- Pickled mushrooms: 400 g
- Chicken egg: 4 pieces
- Cucumbers: 4 pieces
- Mayonnaise: 4 tablespoons
- Salt: to taste