Seafood

Chicken Salad

Ingredients:

1 boiled chicken breast
4 hard-boiled eggs
1 medium sweet onion
2 tbsp vinegar
3 pieces crabmeat imitation
Salt and Mayonnaise on your taste

Method:

Peel the onions, cut into small cubes, place in an enameled or glass dish, and pour the vinegar over onions.

Stir well, and let sit for about 15-20 minutes.

Cut the chicken, crabmeat imitation sticks, and peeled eggs into small cubes, mix thoroughly.

Seafood Salad

Ingredients:

1 lb frozen seafood
1 English cucumber
1 can yellow corn
2 tbsp mustard
2 tbsp Mayonnaise
Salt and sugar on taste
Dill, Parsley, green salad leaves

Method:

Boil the seafood as per instructions, then wash and drain.

Grate the seafood on a large grater, or cut into medium pieces.

Cut the cucumber into Julienne style pieces.

Make the mustard sauce: blend the mustard, Mayo, salt, and sugar.

Fish Kabobs

Ingredients:

For kabobs:


1 medium sea fish fillet, de-skinned and de-boned
1 tbsp thinly cut Сoriander greens
8 stalks green onions
2 tbsp warm melted butter
3 tbsp whipping cream
1 egg yolk
Salt and pepper on taste

For sauce:

10 medium shrimps
½ cup whipping cream
0.5 tsp lemon juice
Pinch of lemon peels

For decoration:

Fried calamari rings on 2 rosemary stalks

Method:

Salad with Crab Meat

Ingredients:

2/3 lb crab meat or imitation
½ English cucumber
3 hard-boiled eggs
½ cup shredded cabbage
Sauce
Salt and parsley on taste

Method:

Cut the crabmeat/imitation into small pieces.

Grate cucumber and peeled eggs.

Mix all ingredients, place in a refrigerator for 20 minutes, decorate with parsley, and serve.

Notes:

You may use more cucumber.

Potato Salad with Crab Meat

Ingredients:

5 medium potatoes
0.5 lb boiled crab meat, or 1 can crabmeat, or 1 pack crab meat imitation
½ English cucumber
Sauce Remulade

Method:

Boil the potatoes, cool, peel, and cut into medium cubes.
Grate the cucumber.
Cut the crabmeat into medium pieces.
Mix all the ingredients with Remulade sauce, decorate with marinated ginger, and serve.

Note:

Remulade sauce:

Eggs with anchovies and seafood

Ingredients per serving:

2 hard-boiled eggs
2 tbsp dried anchovy (or 1 tbsp anchovy paste)
3 tbsp boiled seafood
Mayo, salt, and pepper on taste

Method:

Peel the eggs, and cut each one into 2 halves.
Stir the egg yolks with pepper and crushed dry anchovy, or with an anchovy paste.
Stuff the egg whites with the yolks-anchovy mix.

Fish Appetizer

Ingredients:

0.5 lb cold-smoked salmon or other red fish
0.5 lb cooked shrimps
1 can 5 oz (100 g) red caviar
1 medium sweet onion
3-4 dill stalks
0.5 lb sour cream (or plain yogurt)

Method:

Cut the salmon fillet in 1-inch-length thin strips.
Cut the onions into very small cubes, and cut dill greens.
Mix all ingredients together and let stand in a refrigerator for about 2 hours.

Happy Easter!

Salad-Cocktail with Calamari

Ingredients:

1 lb boiled calamari
2 medium onions
2 tbsp vegetable oil
1 green apple
2 medium salted (or brined) cucumbers
2 medium boiled carrots
4 hardboiled eggs
1 cup Light Mayonnaise mixed with pressed garlic
1 bunch Italian Parsley
Green and black olives and lemon for decoration

Method:

Cut calamari and onions into julienne cuts.
Peel and grate vegetables, separately.
Stir-fry grated onions for 2 minutes with vegetable oil.

Classic Calamari Salad

Ingredients:

1 lb calamari steaks
1 hardboiled egg
2/4 lb potatoes
0.5 lb carrots
1 cup boiled (or canned) green peas
1 medium brined (or fresh) cucumber
1 green apple
0.5 cup sour cream (or Mayo)
Salt, pepper, dill on taste

Method:

Bring water to boil, add 1 tsp salt, and boil the calamari steaks for 3 minutes, then place them in cold water for 1 minute, and de-skin.
Boil potatoes and carrots to readiness, then cool, peel, and cut into small cubes.

Theme by Danetsoft and Danang Probo Sayekti inspired by Maksimer