Usuba
Salad with squid, salmon and crab sticks
A delicate seafood salad with homemade mayonnaise. Squid and lightly salted salmon are cut into thin strips, pickled onions add a piquant flavor, and iceberg lettuce serves as the base. Mayonnaise is best prepared with lemon juice — it brings out the seafood taste.
- Total
- 30 min
- Standard serving
- 384.5 g
Ingredients
Total 13- Squid
50 g≈ 1/3 pcs - Lightly salted salmon
50 g≈ 1.5 slice - Crab sticks
50 g≈ 2.5 pcs - Chicken egg
50 g≈ 1 pcs - Onion
37.5 g≈ 1/4 pcs - Iceberg lettuce
80 g - Mustard
1.375 g≈ 1/4 tsp - Vegetable oil
62.5 ml≈ 4 tbsp - Salt
to taste - Sugar
to taste≈ 1/4 tsp - Black peppercornsground
to taste≈ 1.5 pcs - Lemon juice
3.75 ml≈ 3/4 tsp - Vinegar
1.25 ml≈ 1/4 tsp
Instructions
- 1
Step 1
Clean the squid and place it in boiling water. Cook for 3–5 minutes.
- 2
Step 2
Boil 3 eggs until done.
- 3
Step 3
Prepare mayonnaise. Beat one egg, mustard, pepper, salt and sugar with a mixer.
While continuing to whisk, pour the oil in a thin stream.
At the end, add lemon juice and whip a little more.
- 4
Step 4
Slice the onion into half-rings and pour cold water with vinegar over it. Marinate while you prepare the remaining components.
- 5
Step 5
Cut the squid, salmon, and boiled eggs into thin strips. Slice the crab sticks into rounds.
- 6
Step 6
Remove the onion from the marinade and combine with all the chopped ingredients.
Dress with 3–4 tablespoons of mayonnaise and mix.
- 7
Step 7
Spread torn iceberg lettuce or use a ready-made salad mix on a large flat plate.
Arrange the prepared salad on top and serve.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
