Squid and Mushroom Layered Salad

1. 1 Squid tubespack 500 g ≈ $8.00 50 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Apples≈ $3.50 per kg 75 g
4. 4 Button mushrooms≈ $7.50 per kg 50 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 17 g
6. 6 Mayonnaise 8 g
7. 7 Mustard 3 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Sunflower oil 5 ml

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

Method

1. Poach the squid¹ in boiling salted water for 2–3 minutes until opaque, then cool and cut into cubes.

2. Hard-boil an egg for 10 minutes, cool, peel, and grate it.

3. Slice the mushrooms and sauté in oil for 6–7 minutes until all moisture evaporates and they turn golden, then cool.

4. Mix sour⁵ cream, mayonnaise, mustard, and finely chopped dill⁸ for the sauce.

5. Grate the apple³. Layer in a salad dish or ring: egg, mushrooms, squid¹, apple, brushing each layer with sauce.

6. Cover with plastic wrap and chill for 15 minutes, remove the ring, and garnish with fresh herbs.