Salad “Horn of Plenty” with caviar, shrimp and salmon recipe

Salad “Horn of Plenty” with caviar, shrimp and salmon recipe

Ingredients

Step-by-step recipe for making Horn of Plenty salad with caviar, shrimp and salmon with photo

This is how the delicacy is prepared:

Immediately boil the shrimp in salted water for 4 minutes. Cool them later and remove the shells.

Cut the fish into medium pieces.

Transfer the fish to a container. Send seafood here, pour lemon juice over it, set aside, let it marinate.

Boil rice in salted water. Later, wash it in cold water.

Boil the eggs, cool, peel, and separate the whites from the yolks.

Grind the whites with green onions.

Cut washed and dried fresh cucumbers into small cubes.

Well, now take out a deep salad bowl, put all the prepared ingredients into it, add mayonnaise here, stir everything well, and later put the salad mass on a flat plate in the shape of a horn.

Video recipe “Horn of Plenty” salad with caviar, shrimp and salmon

Salad “Real French Olivier”

Would you like to prepare a true French Olivier for you? Yes? Then put aside your business, spend a few minutes with us and learn about the recipe for this delicious dish!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
potatoes-4 pcs.;
breast - 600 g;
peeled shrimp-200 g;
pickled cucumbers-200 g;
carrot - 1 pc.;
eggs-5 pcs.;
greenish canned peas - 1 jar;
onion - 1 pc.;
salt - 1 tsp;
dark ground pepper - 2 chips;
mayonnaise-7 tbsp. l.

This is how the dish is prepared:

Immediately send the shrimp to boil, then cool them and clean them.

Next, boil the meat, potatoes, carrots, eggs.

Cool the boiled products, cut into cubes, and later mix in a salad bowl.

Add chopped cucumbers here.

Open the can of peas, add them to the rest of the ingredients, just drain the juice.

Now take the onion, remove the peel, cut it into pieces, place it in a colander, pour over bubbling water, and later add it to the salad mixture, stir everything well.

Seafood salad “Horn of Plenty”

I recommend preparing:

5 explanations »

oh.. but I didn’t leave a comment.. back in May I prepared this salad for my husband’s birthday... a real celebratory salad... everything is in ecstasy... and beautiful and delicious....

This is a thought for the New Year's table.
Completely shocked! Olya, THANK YOU.

There’s just a catch with brine shrimp... I haven’t seen any of those here... Or you need to take a closer look in hypermarkets. Are these press preserves? If I can’t find it, maybe I can boil the frozen ones and lightly marinate them?

Anna, feel free to use regular boiled shrimp.

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Festive salads with shrimps

Thursday, December 29, 2016 17:47 + to quote book

Festive salads with shrimps

Shrimp salads

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I really wanted to try the French Olivier, and somehow I decided to find a recipe for a real Olivier. I looked at a lot of recipes and realized that I couldn’t master the real French “Olivier” according to the ancient recipe, it won’t be long before I get around to preparing a salad of hazel grouse, crayfish, capers and dark caviar, and the unique sauce recipe from the famous chef Olivier, who invented this dish, is completely unknown to anyone after all. I didn’t leave myself. But while I was finding a French Olivier recipe, I found a recipe for Olivier salad with chicken, which I want to share with you. It may not be a French Olivier salad, but it’s very tasty!

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Salad "Cornucopia"

Preparation time: 30 min.

Production time: 1 hour

Number of servings: 8 pcs.

Ingredients

Since antiquity, the cornucopia has been an emblem of an inexhaustible source of all kinds of benefits. The horn, from which fruits and flowers fall, carries the energy of peace, harmony, cordiality, therefore a dish in the form of a horn of plenty on a ceremonial table is very symbolic.

The “Cornucopia” salad not only in its form, but also in its content corresponds to its symbolic meaning. It contains many different ingredients that make up a somewhat unusual, but very harmonious combination in taste.

A bouquet of greens and vegetables that form part of the salad design is a separate vegetable appetizer on a common dish.

How to prepare “Cornucopia Salad” step by step with photos at home

For the Horn of Plenty salad, we need to prepare the following ingredients: smoked chicken, boiled eggs, hard cheese, apple, onion, prunes and walnuts, mayonnaise for dressing.

Remove skin and bones from smoked chicken (legs or breasts) and cut into small cubes.

Using an egg slicer, cut the hard-boiled eggs into thin slices.

Grate the cheese into thin shavings.

Finely chop the onion and pour boiling water over it for 3 minutes to remove the bitterness.

Three apples on a large grater. If the apples are treated with wax and their skin is hard, then it is better to peel it.

If the prunes are soft and pliable, rinse them with water, dry them and chop them finely. Dried prunes that are rough to the touch must be soaked in hot water beforehand to restore their plasticity, and only then cut.

Our salad will be layered; to assemble it we need a huge flat oval or round dish. Mix the chicken with onions, place it in the first layer in the form of a horn and lightly grease the top with mayonnaise.

Place the eggs in a second layer and also grease with mayonnaise.

3rd layer - apples. They are quite juicy, so they will absorb mayonnaise from the remaining layers.

We either mix the cheese with mayonnaise in a plate and then place it, or simply apply a mayonnaise mesh to the cheese, because it is not easy to coat it, it can form into lumps.

Next comes the prunes, distribute them moderately over the cheese layer and lightly grease them with mayonnaise. Place the salad in the refrigerator to soak for 1-2 hours, covered with cling film.

We cut off the edge of the package with mayonnaise (for homemade mayonnaise you need a pastry syringe) and apply a diamond-shaped mesh over the entire “horn”. We toast the walnuts, peel them from the film and place them in large halves in the mesh cells. Uncrushed nuts give this salad a special taste, and this is its highlight.

Before serving, decorate the salad with a bouquet of parsley, tomato roses, egg white flowers and olives.