Layered salad with squid
4 servings
30 minutes
Layered salad with squid is an elegant and rich dish, perfect for a festive table. This salad combines the tenderness of seafood with the rich creamy flavor of the sauce and the spiciness of mushrooms. Squid infused with bay leaf and pepper aromas forms the base, while layers of melted cheese, garlic, and sour cream add softness and richness to the salad. Crunchy walnuts complete the composition, adding a light textural contrast. This dish has European roots and resembles traditional layered salads popular in many countries' cuisines. Its subtle balance of flavors makes it an ideal choice for gourmets who prefer delicate yet expressive ingredient combinations.
1
Boil the squid. Bring salted water with bay leaves and peppercorns to a boil. Add the cleaned squid bodies, turn off after boiling, and let sit for about 10 minutes.
- Squid: 3 pieces
2
Mix sour cream with mayonnaise, set aside a little in a separate bowl, add grated processed cheese and garlic. Mix well until smooth. Cut the squid into thin strips and mix with the resulting sauce.
- Sour cream: 4 tablespoons
- Mayonnaise: 100 g
- Processed cheese: 50 g
- Garlic: 1 clove
- Squid: 3 pieces
3
Chop the champignons and oyster mushrooms, sauté in butter, add salt and pepper.
- Champignons: 150 g
- Oyster mushrooms: 150 g
- Oyster mushrooms: 150 g
- Champignons: 150 g
4
Boil the eggs and separately grate the white and yolk on a fine grater.
- Chicken egg: 2 pieces
5
Grate cheese and cucumber on a coarse grater.
- Hard cheese: 50 g
- Pickles: 1 piece
6
Roast the nuts and chop them finely.
- Walnuts: 50 g
7
Now we layer it, lightly spreading a mixture of mayonnaise and sour cream on each: squid mixed with sauce; fried mushrooms; egg white; pickled cucumber; yolk; top with chopped nuts.
- Squid: 3 pieces
- Champignons: 150 g
- Oyster mushrooms: 150 g
- Chicken egg: 2 pieces
- Pickles: 1 piece
- Hard cheese: 50 g
- Walnuts: 50 g
8
Let it soak in the refrigerator for at least 30 minutes.