Cheese and Egg Salad with Squid and Seaweed - ReCiPes
Cheese and Egg Salad with Squid and Seaweed

Ingredients

How to Make Cheese and Egg Salad with Squid and Seaweed

Smoked eel is a famous delicacy. Not everyone has a chance to try it. This salad tastes like smoked eel meat, and cooking it is quite simple.

Step by step recipe

1

Done
  • Recipe photo - Cheese and egg salad with squid and seaweed - step 1

In the photo – everything you need to make a salad.
Eggs previously, cook hard-boiled, cool, clean. Free cheese from packaging, peel the garlic, from cans with canned goods – salt the liquid.

2

Done
  • Recipe photo - Cheese and egg salad with squid and seaweed - step 2

We cut off the convex top of the egg, it is needed for decoration. The remaining eggs grate on a coarse grater.

3

Done
  • Recipe photo - Cheese and egg salad with squid and seaweed - step 3
  • Recipe photo - Cheese and egg salad with squid and seaweed - step 3

Cheese also grate on a coarse grater, and garlic – on a fine. You can not add garlic, but replace it with ground black pepper.

4

Done
  • Recipe photo - Cheese and egg salad with squid and seaweed - step 4
  • Recipe photo - Cheese and egg salad with squid and seaweed - step 4

We cut the squids arbitrarily, trying to make small “noodles”. We will divide sea kale into two equal parts, we will postpone one part for decoration.

5

Done
  • Recipe photo - Cheese and egg salad with squid and seaweed - step 5

Combine all chopped and grated products in a salad bowl, salt, season with mayonnaise. Mix well.

6

Done
  • Recipe photo - Cheese and egg salad with squid and seaweed - step 6
  • Recipe photo - Cheese and egg salad with squid and seaweed - step 6

Now let’s get down to design. Take an oval or rectangular dish. From the lettuce mass we form an eel: a thickened head and a rounded tail. From this volume of salad, you get two mini-eels, but you can make one big one.
Next, we cover our preparation with sea kale. Eyes and nostrils are made from protein eggs, the pupils are two cloves.
Put it to cool for at least 10 minutes, and you can serve it to the table.

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