Racion

Shrimp and Caviar Layered Salad

A festive layered salad with shrimp, hard-boiled egg, cucumber, cheese, and red caviar. Hearty but served in small portions for a spread.

Time
25 min
Serving
457 kcal
Ingredients
≈ $3.83
Protein
36 g
Shrimp and Caviar Layered Salad

Ingredients

1
  1. 1 Peeled shrimppack 400 g ≈ $8.50 85 g
  2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
  3. 3 Cucumbers≈ $3.67 per kg 60 g
  4. 4 Hard cheesepack 200 g ≈ $2.70 35 g
  5. 5 Mayonnaise 22 g
  6. 6 Red caviarpack 140 g ≈ $16.00 10 g
  7. 7 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

  1. Boil shrimp in salted boiling water for 2–3 minutes until pink, then cool.

  2. Hard4-boil an egg for 9–10 minutes, cool, and peel1.

  3. Cube the cucumber3, grate the cheese and egg coarsely.

  4. Layer cucumber3, egg, shrimp, and cheese, brushing each layer lightly with mayonnaise.

  5. Chill the salad for 20 minutes to set the layers.

  6. Top with red6 caviar before serving.

Tips

Why it works
Boil the shrimp for 2–3 minutes so they stay juicy and don't overcook to white. Overcooked shrimp lose their firmness and turn rubbery.
Substitutions
Instead of red caviar, use salted salmon (10 g) or thin strips of pickled pepper (15 g). Swap the mayonnaise for sour cream (22 g) if you want it lighter.
Common mistakes
If the layers go soft or blend together, the mayonnaise between them was too runny or the salad sat in the fridge longer than 20 minutes.
Storing and reheating
Keep in the fridge for 1 day. Serve it cold, without reheating.
Serve with
Serve with sparkling or dry white wine at a holiday dinner when you want something light but filling.

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