Salad "Underwater Odyssey"

Description

Flaky, tender, light, juicy and delicious salad. My family can not be attributed to an ardent fan of sea cocktails. But, realizing the benefits for the body seafood, I decided to go on a little trick... And will remove me peculiar smell and taste to feed their household utilities... and here a miracle happened! The salad went in flight from the table!!! My little men were ecstatic!!! Expose in order to you tried, and at the same time and in the contest "Scarlett March 8" will take part!

Ingredients

Herring

0.5 kg
Shrimp

10 piece
Squid

2 piece
Butter

50 g
Dry red wine

125 ml
Cream

125 ml
Chicken egg

5 piece
Carrots

2 piece
Avocado

0.5 piece
Pepper

0.5 piece
Corn

1 can
Cucumber

3 piece
Lemon juice

1 tsp
Sour cream

4 Tbsp
Mayonnaise

4 Tbsp
Marjoram

0.5 tsp
Thyme

0.5 tsp
Rosemary

0.5 tsp
Dill

0.5 tsp
Salt
The mixture of peppers
Trout

Cooking

Seafood cocktail, shrimp (7 PCs) and squid to defrost. Cocktail a good wash in cold water. Shrimp clear from the shell. Squid cleaned of films and viscera and rinse. Cut all pieces the same.

In a pan (on low heat), melt the butter, so as not burnt.

Pour the wine and bring to boil. Boil 1-2 minutes, to out alcohol.

Pour the cream, add the marjoram, thyme, dill, rosemary and salt. Bring to boil.

Add to the sauce chopped seafood cocktail. Bring to boil and reduce the heat to low. Warm up for 1-2 minutes. Turn off and let stand 15-20 minutes.

Then drain in a colander and to drain off all the liquid. Boil the egg, peel and separate whites and yolks. Yolks to RUB on a grater. Prepare the filling: mayonnaise, sour cream, a little salt and pepper. To connect with cocktail yolks and 2 tablespoons of the filling, mix well. This mass is put into a form on a flat dish (I have a detachable cake form, only the upper part, the diameter of 26 cm And you can use the cut part of the plastic large bottles, so there was no top or bottom). Evenly leveled.

Half sweet pepper remove seeds and veins. Cut into small dice.

Spread evenly on a cocktail.

With corn drain the fluid. Spread on top of the salad and coat with dressing, well in this case primina.

Pickled cucumbers and half avocado cut into small dice. Avocado sprinkle with lemon juice (not darkened).

To connect and put in the form of salad. Make mesh from refills. (This can be done as follows: in a plastic bag pour the filling in the corner to make a small incision and get a pastry bag).

Boiled, peel the carrots and grate on a coarse grater. Put on the salad, to level and make mesh from refills.

Protein RUB on a large grater.

Put into a form for the salad. Lightly crush. Garnish with shrimp (3pcs.), cut in half (hearts) of thinly sliced trout bows and rosette of petiolate celery, and boiled carrots - the leaves and a little dill around the edges.

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