Layered seafood salad with kiwi
4 servings
40 minutes
Layered seafood salad with kiwi is a refined combination of seafood and the refreshing tartness of the fruit, creating a harmony of flavors and textures. Originating from modern European cuisine, it surprises with an atypical ingredient—kiwi—which adds pleasant freshness to tender shrimp and seafood cocktail. This salad is assembled in layers where each ingredient reveals its character: the softness of eggs, the spiciness of green onions, the richness of carrots, and the creaminess of mayonnaise. An important feature is its prior chilling to allow the layers to absorb aromas and achieve a balanced taste. Before serving, it is flipped over into an elegant dish adorned with red caviar and butter. This salad makes an ideal choice for a festive table, impressing guests with its unusual combination of marine freshness and fruity exoticism.
1
We boil eggs and carrots.
- Chicken egg: 4 pieces
- Carrot: 1 piece
2
We lay food film crosswise in the pot and start preparing our salad.
3
Layered: 1st layer - cleaned shrimp lightly drizzled with lemon juice; 2nd layer - yolks from 3-4 eggs grated; 3rd layer - mayonnaise (thin layer); 4th layer - seafood mix; 5th layer - kiwi in thin slices; 6th layer - egg whites from 3-4 eggs grated; 7th layer - mayonnaise (thicker layer); 8th layer - green onion (I had leek) just a little, you can add a bit of salt; 9th layer - carrot grated, drizzled with lemon; 10th layer - mayonnaise.
- Shrimp: 200 g
- Lemon: 0.3 piece
- Chicken egg: 4 pieces
- Mayonnaise: 100 g
- Seafood cocktail mix: 100 g
- Kiwi: 4 pieces
- Onion: 20 g
- Carrot: 1 piece
- Lemon: 0.3 piece
- Mayonnaise: 100 g
4
We carefully cover our salad with plastic wrap, pressing it slightly, and send it to the refrigerator overnight.
5
Before serving, carefully open the film, place a plate underneath, and flip the pot.
6
We remove the film and decorate. I decorated it with grated butter and red caviar.
- Red caviar (salmon roe): 2 tablespoons
