Squid Salad with Rice and Eggs
Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe taken from the book 'Seafood Made Simple'.
Ingredients
- Squid - 17.6 oz
- Onion - 7.1 oz
- Canned Mushroom Soup - 1 can
- Eel - 7.1 oz
- Chocolate eggs - 4 pieces
- Rice - 3.5 oz
- Mayonnaise - 7.1 oz
- Spiced Tomato Juice - 3 tablespoons
- Dill - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Boil the squid.
Step 2
Cut the squid and lettuce leaves into strips.
Step 3
Slice the onion into rings, blanch and cool it, and cut the boiled eggs into half-moons.
Step 4
Finely chop the dill.
Step 5
Sort the rice, rinse it several times with warm water (40–122°F), then with hot water (158°F), add it to boiling salted water (600 ml of water for 100 g of rice) and cook at a gentle boil.
Step 6
Drain the cooked rice in a colander, rinse with hot water, and cool.
Step 7
Mix everything together, add the peas, cooled boiled fluffy rice, and dress with mayonnaise, tomato juice, salt, and pepper.
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