Description
Jellied salad with shrimps and avocado will definitely flatter your Christmas table. He is gentle and airy, juicy and soft. And he's colorful and full-bodied, and most importantly, very tasty.
Ingredients
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Mayonnaise
250 g
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Sour cream
180 g
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Gelatin
2 tsp
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Water
0.5 cup
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Salt
-
Shrimp
500 g
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Potatoes
1 piece
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Carrots
1 piece
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Avocado
1 piece
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Chicken egg
3 piece
Cooking
Shrimp boil favorite way for you. Cool. Clean.
Eggs to boil. Cool, peel and grate on a coarse grater.
Peel the carrot and cut into small dice.
Avocado (must be ripe) clean, free from bone. Cut into dice.
Potatoes peel and grate on a coarse grater.
To prepare the dressing. Gelatin soak in water (can use fish stock) and leave to swell. Then dissolve in a water bath. Cool.
In a separate bowl, mix until smooth the mayonnaise and sour cream. Add salt to taste.
Then pour the prepared gelatin and mix well.
A bowl or any form of cover with cling film so that the film ends hanging from it.
Place the vegetables in layers. The first — shrimp.
Well lubricated the shrimp with a mixture of gelatin and mayonnaise. To shrimp eggs. Grease fill.
Eggs place a layer of avocado and mayonnaise filling.
Then layer carrots and mayonnaise filling.
The last layer is potatoes. To grease with mayonnaise dressing. Each layer can be slightly prikalivaet.
Bowl cover with cling film and refrigerate for 30 minutes for the impregnation and solidification.
Before serving the salad to turn over on serving dish, carefully remove the tape. Decorate.
Bon appetit!
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