Salad with shrimps and crayfish tails
1 serving
15 minutes
Shrimp and crayfish tail salad is an exquisite dish of European cuisine that captivates with its lightness and refined taste. Its delicate texture, the combination of seafood with crunchy cucumbers and the softness of chicken egg create a harmony of freshness and richness. The dressing made from lemon juice, soy sauce, and mayonnaise adds a spicy note that highlights the natural flavor of the ingredients. Garnished with arugula, this salad not only pleases the eye but is also perfect for a light lunch or festive table. Historically, dishes with shrimp and crayfish tails were symbols of noble feasts, and today this salad is an elegant choice for gourmets who appreciate the balance of taste and aesthetics.
1
Boil the chicken egg, peel it, and grate it on a fine grater. Peel the cucumbers and cut them into small strips. Mix the crayfish tails and shrimp, dressing with lemon juice, soy sauce, and mayonnaise.
- Chicken egg: 1 piece
- Cucumbers: 60 g
- Cancer necks: 50 g
- Small peeled boiled shrimps: 70 g
- Lemon juice: 2 ml
- Soy sauce: 5 ml
- Mayonnaise: 30 g
2
On a flat round plate with a diameter of about 10 cm, we first layer sliced cucumber, pressing it slightly with a spoon; second layer is grated egg, also pressed down; third layer is the main mass of shrimp and crayfish tails, then we remove the ring. We garnish with arugula (optionally, can be decorated with a sliced lime circle).
- Cucumbers: 60 g
- Chicken egg: 1 piece
- Cancer necks: 50 g
- Small peeled boiled shrimps: 70 g
- Arugula: 5 g