Chicken and crab salad
4 servings
60 minutes
Chicken and crab salad is a refined dish that combines the tenderness of chicken fillet with the delicate taste of crab meat. Its roots trace back to author cuisine, where bold combinations create new gastronomic masterpieces. The light sweetness of carrots and pickled cucumbers harmonizes with a creamy green pea sauce, giving the salad a special freshness. The tower presentation makes it not only tasty but also aesthetically appealing. Garnished with chives and flying fish roe, it acquires festive notes. This salad is perfect for both formal dinners and romantic meetings, impressing with its rich flavor and elegance. Each forkful reveals new facets of its refined combination, leaving unforgettable impressions.
1
First, boil and peel the potatoes, carrots, and all the eggs; also boil the chicken fillet.
- Potato: 2 pieces
- Carrot: 1 piece
- Chicken egg: 1 piece
- Quail egg: 8 pieces
- Chicken fillet: 2 pieces
2
Blend the frozen peas with mayonnaise in a blender until smooth.
- Frozen green peas: 100 g
- Homemade mayonnaise: to taste
3
Cut all ingredients for the salad into equal cubes, shred the crab meat into fibers, mix everything in a bowl and dress with pea sauce.
- Crab meat: 150 g
- Pickles: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Before serving, create a tower on the plate using a culinary ring, decorate it with chopped chives, and place a spoon of flying fish roe beside it.
- Chopped chives: 2 tablespoons
- Flying fish roe: 20 g