Seafood salads always hold a special place on the table. One interesting option is the Kamchatka-style squid salad. It uses simple and familiar ingredients, but the original dressing with pickled ginger and grainy mustard gives the dish a bright and unusual flavor.
Ingredients
- 400 g of cleaned squid
- 2 chicken eggs
- 1 onion
- 1 carrot
- 140 g of canned corn
- 6 pickled cucumbers (cornichons)
- 3 tbsp of mayonnaise
- 20 g of pickled ginger
- 1 tsp of grainy mustard
- 2 tbsp of vegetable oil
- salt to taste
- pepper mix to taste
Preparing the Squid
Dip the squid in boiling salted water for about one minute. After that, immediately transfer them to a colander and rinse with cold water. Then cut the seafood into thin strips or rings.
Egg Pancakes
Beat the eggs with a pinch of salt and cook two thin pancakes in an oiled skillet. When they cool down, roll them up and cut into thin strips. Add them to the sliced squid.
Vegetable Base
Cut the onion into quarter rings, and grate the carrot on a coarse grater. Sauté the vegetables in vegetable oil until soft and golden. After frying, let the excess oil drain and transfer the vegetables to a salad bowl.
Assembling the Salad
Add the canned corn without liquid and the sliced pickled cucumbers to the main ingredients.
Preparing the Dressing
Finely chop the pickled ginger and mix it with mayonnaise, grainy mustard, and the pepper mix. Add the resulting sauce to the salad and gently mix.
Before serving, it is advisable to let the salad sit for a while — this way, the ingredients will better absorb the dressing. Thanks to the combination of squid, vegetables, and the spicy sauce, the dish turns out tender, hearty, and is perfect for both a casual dinner and a festive table.
Leave a comment