Salmon & Parmesan Captain's Salad

A delicious appetizer with a vibrant taste of seafood! Captainʼs salad with pink salmon and Parmesan is sure to win the approval of those who respect seafood. On the holiday table, the salad will not go unnoticed and will quickly go on plates.
cook time: 35 min
Ava Prescott
Salmon & Parmesan Captain's Salad

Nutrition Facts (per serving)

160
Calories
11g
Fat
19g
Protein

Ingredients (4 portions)

Basic:

Eggs 2 pc
Sour cream 2 tbsp
Parmesan 60 g
Squid 2 pc
Red caviar 2.5 tbsp
Pink salmon (lightly salted) 150 g

Recipe instructions

Step 1

Step 1
How to prepare Captain salad with pink salmon and Parmesan? Prepare the necessary ingredients. If the squids are frozen, they need to be thawed. You can do this at room temperature, but it is better to leave it in the refrigerator for several hours.

Step 2

Step 2
Clean the squid from the inside, as well as the outside, from the skin and thin film.

Step 3

Step 3
Place the squid in boiling salted water. After boiling, cook the squid over moderate heat for 2 minutes. Remove the squids and let cool.

Step 4

Step 4
Cut the squid into thin strips.

Step 5

Step 5
Remove the skin from the pink salmon fillet and cut into strips.

Step 6

Step 6
Hard boil the eggs, cool and peel. Grind the eggs on a fine grater.

Step 7

Step 7
Place a layer of pink salmon on a flat plate. If desired, you can grease the fish with sour cream. I decided not to do this, since red fish is already quite fatty.

Step 8

Step 8
Place grated eggs in the next layer and smooth the layer a little. Add salt if desired.

Step 9

Step 9
Mix squid with sour cream.

Step 10

Step 10
Place the squid in the next layer.

Step 11

Step 11
Grate Parmesan on a fine grater.

Step 12

Step 12
Place cheese on top of salad.

Step 13

Step 13
Garnish the salad with red caviar. Bon appetit!

Additional rubrics

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