Seafood

Calamari Salad

Ingredients:

1 lb calamari
2 large shallot onions
3 hardboiled eggs
5 tbsp Mayonnaise
1-2 tbsp vegetable oil
Salt and pepper on taste

Method:

Remove the skin from a calamari, wash, and put it in boiling salted water for 2-3 minutes (no more!).
Let cool in the broth, then drain calamari, and cut into julienne-style cuts.
Grate the eggs on a large grater.
Peel the onions, cut into thin rings, and stir-fry in vegetable oil until they turn gold. Drain the onions.

Appetizer “Stoplight”

Ingredients:

3 hardboiled eggs
6 crabmeat imitation pieces
6 oz cheese
8 tbsp sour cream or mayonnaise
6 white, wheat, or rye bread pieces
1 bunch greens
1 clove garlic (optional)

Method:

Grate cheese and egg whites on a medium grater, mix with the sour cream or Mayo, and add (optionally) grated garlic clove.
Divide this mix into 3 parts.
Add grated crabmeat imitation to first one, blend well.
Add grated egg yolk to the second one, blend well.

Orange Color Salad

Ingredients:

3 large boiled carrots
3 eggs (or 9 quail eggs)
1 pack crabmeat imitation
Mayonnaise on taste
3-9 tbsp grated cheese (or tofu) - on taste

Method:

Peel and grate carrots.
Peel and cut eggs (quail ones in two halves, chicken ones into half-rings), or grate them.
Cut crabmeat imitation into small cubes.
Mix all ingredients and serve.

Calamari salad

Ingredients:

1.25 lb calamari
1 large English cucumber
2 hard-boiled eggs
1 large shallot onion
2 tbsp lemon juice
2 tbsp vegetable oil
1 tsp salt
1/3 tsp sugar
0.25 lb cooked rice
2 tbsp mayonnaise

Method:

Peel onion, cut into thin semi-rings, put in a dish, and pour 1 cup of boiling water over it.
Drain after 30 seconds.
Mix salt, sugar, vegetable oil, and lemon juice, and pour it over the onions.
Let sit for 1 hour or more.

Crab Salad with Caviar

Ingredients:

0.75 lb crabmeat, or crabmeat imitation
1 large green apple (Granny Smith preferably)
1 sweet red pepper
Caviar – 1 can (1/8 lb)
"1000 islands" dressing on taste

Method:

Peel and grate the apple, and the pepper.
Cut crabmeat, or imitation, into very small cuts.
Mix crabmeat, apple, pepper, caviar, and sauce on taste.
Decorate with seafood.
You can serve this dish as a salad, in a salad bowl, or as an appetizer, in tartlets, or Panna Cotta.

Fish Vinaigrette – 19th century style

Ingredients:

2 medium fish fillets
3 medium boiled potatoes
2 medium beets
1 tbsp lemon juice
3 tbsp crabmeat cuts
Greens, mustard, mayonnaise, salt, pepper

Method:

Thinly slice fish fillets.
Sprinkle with salt, pepper, and lemon juice.
Grease a wide saucepan with butter.
Put slices in the saucepan, cover pan with a lid, and cook until ready on medium heating (12-15 minutes). Cool.
Peel and cut potatoes and beets into small cubes.

Deli salad with crabmeat or crabmeat imitation

Ingredients for 3:

¼ lb crabmeat (or crabmeat imitation)
¼ lb celery stalks
3 hard-boiled quail eggs
1 medium shallot onion
For sauce:
1 orange
1 lemon
2 tbsp vegetable oil

Method:

Cut crabmeat into ½ inch strips, and put them in one layer on the salad dish bottom.
Cut celery stalks into thin rings.
Pour them over the crabmeat.
Slice eggs into thin circles, and put them over the celery.

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