Crayfish salad with prunes
4 servings
40 minutes
Crayfish salad with prunes is a refined dish of European cuisine that combines the tenderness of seafood and the spicy sweetness of dried fruits. Crayfish boiled with dill and refreshed with lemon juice give the salad a delicate texture. Boiled vegetables—cauliflower, potatoes, carrots—create a nutritious base, while green peas and tomatoes add freshness. The dressing made from sour cream with crushed yolk and prunes harmonizes the taste by balancing creamy softness with fruity notes. This salad is perfect for both festive tables and romantic dinners, delighting with its rich flavor and elegant presentation.
1
Combine crayfish with boiled vegetables. Add diced tomatoes and green peas. Mix well.
- Crayfish: 10 pieces
- Cauliflower: 100 g
- Potato: 150 g
- Carrot: 50 g
- Chicken egg: 2 pieces
- Tomatoes: 100 g
- Green peas: 50 g
2
For the dressing, mash the yolk and mix it with sour cream. Add finely chopped prunes.
- Chicken egg: 2 pieces
- Sour cream: 150 g
- Prunes: 20 g
3
Dress the salad, add salt, and pepper.
- Salt: to taste
- Ground black pepper: to taste
4
Boil the crayfish in boiling water with chopped dill, clean them, and drizzle with lemon juice.
- Crayfish: 10 pieces
5
Boil the eggs hard, separate the whites from the yolks. Cut the whites into cubes.
- Chicken egg: 2 pieces
6
Boil cauliflower, potatoes, and carrots. Cut the vegetables into cubes.
- Cauliflower: 100 g
- Potato: 150 g
- Carrot: 50 g
