Squid and shrimp salad with cucumber in a lemon-sour cream half-coat
4 servings
30 minutes
This salad of squid and shrimp is a true hymn to marine freshness, harmoniously combined with a delicate lemon-sour cream sauce. Its history roots in European gastronomy, where the balance of flavors and elegance of presentation are valued. The softness of the squid, juiciness of the shrimp, and refreshing crunch of cucumber create a multifaceted flavor profile. Lemon zest adds a subtle citrus note, while Worcestershire sauce brings depth and noble spiciness. Such a salad is perfect for a festive dinner or romantic evening when you crave something light yet refined. It can be served as a standalone dish or as an appetizer before the main course. Enjoy this delicate and refreshing culinary masterpiece!
1
Chop the onion finely. Fry one half with sliced oyster mushrooms and garlic, and blanch the other half in boiling water. Cool both.
- Onion: 1 piece
- Oyster mushrooms: 100 g
- Garlic: 2 cloves
2
Boil the eggs, peel them, and cut into cubes. Set aside part for decoration.
- Chicken egg: 2 pieces
3
Boil the squid, cool it down, cut into rings for decoration and slices directly into the salad.
- Squid: 200 g
4
Boil and peel the shrimp (or buy pre-cooked and peeled ones).
- Shrimp: 200 g
5
Wash the cucumber and cut it into cubes.
- Cucumbers: 3 pieces
6
In a bowl, mix the sauce: olive oil, lemon, sour cream, Worcestershire sauce, salt, and pepper. Set aside part of the sauce in another bowl at the rate of 1 tablespoon per serving.
- Olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons
- Sour cream 20% fat: 3 tablespoons
- Worcestershire sauce: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
7
Use a special grater (or a very thin knife) to remove the zest from the lemon.
- Lemon zest: 1 tablespoon
8
Chop the green onion, set aside part for decoration.
- Onion: 1 piece
9
Prepare the salad: pieces of squid, shrimp, mushrooms, cucumber, 2/3 lemon zest, and green onion. Add a little salt and pepper, dress, mix, and let it sit in the fridge for 20 minutes.
- Squid: 200 g
- Shrimp: 200 g
- Oyster mushrooms: 100 g
- Cucumbers: 3 pieces
- Lemon zest: 1 tablespoon
- Onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 3 tablespoons
10
Pile in the salad bowls, place three rings of squid on top, fill the centers with chopped egg, and carefully drizzle sauce on top. Sprinkle with green onions and decorate with zest shavings.
- Squid: 200 g
- Chicken egg: 2 pieces
- Olive oil: 3 tablespoons
- Onion: 1 piece
- Lemon zest: 1 tablespoon
