Salad Neptun

Submitted by Russian_Cuisine on Sat, 05/24/2014 - 18:06.


1 oz (30 g) red salmon caviar
11.5 oz (300 g) calamari
11.5 oz (300 g) prawns
7 oz (200 g) crabmeat imitation
5 hard-boiled egg
Mayonnaise, salt, and pepper on your taste


Peel eggs, and separate egg yolks and whites.

Grate the egg yolks, and set aside.

Cut the egg whites into small cubes.

Boil peeled prawns in a salted water until a readiness, then dry out, and let to chill.

Put calamari rings into the boiling salted water for about 2-5 minutes (do not overboil!), then dry out, and let to chill.

Chop crabmeat imitation sticks.

Stir the egg whites, prawns, calamari rings, and chopped crabmeat imitation sticks together.
Stir a mayonnaise, a pinch of a salt and a pepper, and egg yolks together.

Add the mayonnaise-egg yolk mix to the seafood-egg white mix, and stir one more time.

Put a caviar on top, and stir all together carefully.

Serve immediately.

Salad «Snow Apples»

Submitted by Nobility_Cuisine on Sat, 05/03/2014 - 20:14.


3 hard-boiled egg
3 medim apple
1 onion
3.5 oz ground cheese
3-5 tbsp mayonnaise


Peel and chop onions, put in a small dish, and pour with a boiling water.

Stir, and let to sit for about 3-5 minutes.

Peel and grate apples.

Dry out the onions, and put into a salad bowl as an even layer.

Sprinkle with a Mayonnaise.

Peel and grate eggs, and put into a salad bowl as an even layer over onions.

Sprinkle with a Mayonnaise.

Put a ground cheese into a salad bowl as an even layer over eggs.

Sprinkle with a Mayonnaise.

Put the ground apples into a salad bowl as an even layer over cheese.

Sprinkle with a Mayonnaise.

Let to sit for about 15 minutes, and serve.

Another method:

After apples, onions, and eggs grating, stir all ingredients well, and shape as 2-inch-diameter balls.
Serve on a green salad's leaves.

«Firebird» Salad

Submitted by Russian_Cuisine on Sat, 05/03/2014 - 20:05.


10 oz (280 g) boiled chicken breast fillet
5.5 oz (150 g) ground hard cheese, on your choice
4 hard-boiled egg
1 fresh cucumer
4 tbsp canned green peas
2 garlic clove
4 tbsp Mayonnaise

4 glass dishes for salad portions


Cut a chicken fillet, egg whites, and peeled cucumber into small pieces separately.

Press a garlic, and grate egg yolks.

Put the ingredients into salad dishes to a next order:

the cucumber, chicken meat, Mayonnaise, egg white, cheese, garlic, Mayonnaise, egg yolk, Mayonnaise, grean pea.

Cover dishes with a foil pieces, and let to sit in a refrigerator for about 2 hours.

Then, serve.

Spring Salad

Submitted by Russian_Cuisine on Sat, 03/22/2014 - 19:14.


1 large Engish cucumber, or 3 medium cucumbers
2 hard-boiled egg
1-3 stalks green onion (optionally)
Sour cream, or plain yogurt on your taste


Chop peeled eggs, onions, and cucumbers.

Put a sour cream on top, and stir well.

Serve immediately.

You may use additional ingredients: radish, green salad, and chopped dills.

Warm Beet Salad

Submitted by Russian_Cuisine on Sat, 03/08/2014 - 19:20.

Ingredients for 3 portions:

3 medium beet
1 large onion
3 tbsp tomato sauce
2 tbsp vegetable oil
Salt, pepper, and spices on your taste


Bake or microwave beets until a readiness.

Cool the beets to warm, then peel, and grate on a small grater.


Grate beets in a large plastic bag, to avoid greasing of all around.

Peel and chop onions, and stir-fry with 1-2 tbsp vegetable oil until a colour turns gold.

Add the beets into the skillet, stir, cover with a lid, and simmer with a very low heating for about 5 minutes.

Sprinkle with a salt, spices, and tomato sauce, stir well, and simmer for 2 more minutes.

Serve warm as an appetizer, or salad, or as a part of a complex garnish.

Herring Mountain

Submitted by Russian_Cuisine on Sat, 03/01/2014 - 17:06.


4 herring fillet
1 large boiled potato
2 medium boiled carrot
1 medium boiled beet
1 pack gelatine (20 g)
1/2 lb (200-230 g) mayonnaise


Soak a gelatine in 2.5 fl oz (70 g) warm water.

Peel vegetables, cut into small cubes separately.

Peel a herring if necessary, and cut it into bite-size cubes.

Heat a gelatine with water until dissolving of gelatine (2 minutes in a microwave).

Cool a little, stir with a mayonnaise, and divide to 4 parts.

Stir separately the vegetables with 1/4 of gelatine each one.

Put a layer of poratoes on a flat dish, then layer of carrots over it, then layer of beets, and then layer of herring.

Continue until you run out of ingredients.

Top layer should be from potatoes.

Shape a salad as a «mountain», and pour last 1/4 of gelatine-mayonnaise mix on top.

Decorate with greens, and chill in a refrigerator.

To serve, slice like a cake.

Herring Salad - 4

Submitted by Nobility_Cuisine on Mon, 12/23/2013 - 17:18.


2 herring fillet
3 medium cucumbers, or 1 large English (seedless) cucumber
1 apple
1 avocado
1 hard-boiled egg
2 dill stalks
4 green onion stalks
3 tbsp Jasmin rice
For dressing:
3 tbsp vegetable oil
1 tbsp Dijom mustard
1 pinch majoram
1 pinch ground black pepper
2 tbsp lemon juice
1 pinch sea salt


Boil the rice until a readiness, and cool.

Meanwhile, cut the herring fillets into small cubes, peel and cut avocado into cubes.

Peel the eggs, cut egg whites into cubes.

Peel the apple and cucumbers, cut them into small cubes.

Chop the green onions.

Stir egg whites, avocado, apples, cucumbers, herrings, rice, and onions.

Blend the egg yolks, mustard, lemon juice,oil, lemon juice, majoram, pepper, and salt together.

Stir well with other ingredients.

Put into portion dishes, and serve.

Crabmeat Salad-3

Submitted by Russian_Cuisine on Mon, 12/23/2013 - 16:55.


4 hard-boiled eggs
½ lb (230 g) crabmeat, or crabmeat imitation
1 small English cucumber
5 stalks dill
5 stalks green onion
4 tbsp Mayonnaise
Pinch of salt


Cut the crabmeat (or crabmeat imitation) into small cuts.

Peel the cucumber, and grate on a large grater.

Let to drip.

Chop the eggs, dill, green onions.

Stir all ingredients well.

Set a metal mold (round, or other one) on a flat dish, and fill the mold with the salad.

Then, remove mold carefully.

Decorate salad with green onions, and serve.

«Capriccio» Salad

Submitted by Nobility_Cuisine on Sun, 12/08/2013 - 13:42.


4 hard-boiled egg
2 medium onion
½ lb (230 g) krab meat, or crab meat imitation
1 medium apple (not too sweet)
1/3 lb (~5 oz, or 150 g) ground hard cheese
1 can (8.5 oz, or 250 g) green peas
3 tbsp mayonnaise


Peel the onions, chop, put into enameled or glass dish, and pour with a 1 cup warm water mixed with the 2 tbsp vinegar.

Let to sit for 1 hour.

Meanwhile, grate all the egg whites on a flat dish.

Sprinkle with the ground cheese over egg whites, and sprinkle with 1 tbsp mayonnaise.

Chop the crab meat imitation and peeled apples, separately.

Dry out onions, and sprinkle them over cheese.

Dry out the green peas, and sprinkle half of peas over onions.

Spread 1 tbsp mayonnaise over peas.

Sprinkle with the chopped crab meat imitations as a next layer of a salad.

Sprinkle with the chopped apples as a next layer of a salad.

Cover with the second half of grean peas, and sprinkle with 1 tbsp mayonnaise.

Grate the egg yolks over salad as a decoration.

Place salad into a refrigerator for about 3-4 hours, and then serve.

Liver Salad — 3

Submitted by Russian_Cuisine on Sat, 11/23/2013 - 22:51.


300 g (10.5 oz) beef, pork, or chicken liver
80 g (3 oz) hard cheese, ground on a large grater
1-2 large brined cucumber
2 hard-boiled eggs
2 tbsp mayonnaise
1 stalks green onions


Boil the liver until a readiness.

Cut into thin strips (remove films when necessary).

Peel and grate the eggs.

Grate the cucumbers on a large grater.

Cut the onions into thin rounds.

Place the ingredients by layers into portion dishes:
liver, cheese, cucumbers, onions.

Top layers are mayonnaise, cheese, and onions.

Let to sit for about 1 hour in a cold place, and serve.