Umani fur coat

2 servings

30 minutes

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

Energy value per serving

• Calories: 1296.3
• Proteins: 68.4g
• Fats: 83.8g
• Carbohydrates: 67.4g

Ingredients

• Cucumbers: 1 pc
• Red onion: 1 head
• Small peeled boiled shrimps: 400 g
• Herring caviar: 100 g
• Watercress: to taste
• Papadam flatbread: 1 pc
• Chicken egg: 2 pc
• Mayonnaise: 200 g
• Hot mustard: 6 g
• Salt: to taste
• Ground black pepper: to taste
• White wine vinegar: 50 ml
• Sugar: 100 g
• Water: 100 ml

Cooking steps

1. Cut the cucumber into small cubes, mix with chopped dill, and season with salt.

   Required ingredients:

   • Cucumbers: 1 piece
   • Salt:  to taste

2. Boil the eggs hard, separate the yolk from the white, and grate the whites on a fine grater.

   Required ingredients:

   • Chicken egg: 2 pieces

3. Mix together the yolks, Hellmann's mayonnaise, mustard, and season with salt.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Mayonnaise: 200 g
   • Hot mustard: 6 g
   • Salt:  to taste

4. Bring vinegar, sugar, and water to a boil, then cool.

   Required ingredients:

   • White wine vinegar: 50 ml
   • Sugar: 100 g
   • Water: 100 ml

5. Clean and finely chop the red onion, then pour the marinade over it and let it sit for at least an hour.

   Required ingredients:

   • Red onion: 1 head

6. Drop the papad into hot oil heated to 180 degrees and fry for 15 seconds on each side.

   Required ingredients:

   • Papadam flatbread: 1 piece

7. Layer shrimp, cucumber, pickled onion, grated egg white, herring caviar, and top with egg cream. Garnish with cress salad and place papadam beside.

   Required ingredients:

   • Small peeled boiled shrimps: 400 g
   • Cucumbers: 1 piece
   • Red onion: 1 head
   • Chicken egg: 2 pieces
   • Herring caviar: 100 g
   • Mayonnaise: 200 g
   • Watercress:  to taste
   • Papadam flatbread: 1 piece