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
Ingredients
- 1 Peeled shrimppack 400 g ≈ $8.50 85 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Cucumbers≈ $3.67 per kg 60 g
- 4 Hard cheesepack 200 g ≈ $2.70 35 g
- 5 Mayonnaise 22 g
- 6 Red caviarpack 140 g ≈ $16.00 10 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
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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