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Royal salad - recipes with photos. How to cook Royal salad with seafood and red caviar

Salad "Royal" is a decoration of any, the most solemn table. This is not surprising, one has only to look at its composition. It immediately becomes clear that this dish can satisfy the most refined taste. It includes products from a number of the most expensive and delicious. The salad combines all the qualities that housewives love so much: satiety, divine taste, original appearance. Thanks to such features, the salad will be appreciated by all guests without exception, and the hostess will receive her portion of compliments.

If you like to delight guests with unusual culinary masterpieces, then the royal salad, which is also royal, is like no other suitable for holiday table. And really, conscience does not allow calling it just a salad with caviar, because. it contains ingredients available only to people with above-average incomes. And the appearance of this dish indicates its relation to the dishes of the upper class.

Royal salad with chicken

Ingredients

  • Chicken 300 gr.
  • Champignons 300 gr.
  • Tomatoes 2 pcs.
  • Cucumbers 3 pcs.
  • Carrot 3 pcs.
  • Chicken eggs 1 PC.
  • Corn, canned 350 gr.
  • Onion 1 pc.
  • Sunflower oil 5 table. l
  • Salt to taste
  • Mayonnaise 250 gr.

Cooking method

  1. Finely chop the onion and champignons, fry in sunflower oil until tender, salt.
  2. Cucumbers cut into small cubes
  3. Finely cut egg
  4. Boil carrots, finely chop
  5. Tomatoes cut into small cubes
  6. Chicken meat is separated from the bones, cut into
  7. Add the corn to the salad bowl, draining the liquid. Then add cooled fried mushrooms with onions, mix everything, salt. Before serving, season with mayonnaise.


With crab sticks

Ingredients

  • Crab sticks 300 gr.
  • Chicken eggs 3 pcs.
  • Hard cheese 100 gr.
  • Garlic 1 clove
  • Mayonnaise 200 gr.
  • Salt taste
  • Carrot 1 pc.

Cooking method

  1. Boil the eggs and carrots, as they cool down, you need to clean them.
  2. Grind the garlic, rub it on a fine grater or through a press, and mix with mayonnaise.
  3. We clean the crab sticks, you need to cut them into small pieces.
  4. We spread the salad in layers, grease each layer with sauce. We take the forming ring and lay out a layer of crab sticks, the next layer is chopped eggs.
  5. The third layer - grated carrots, decorate with cheese on top.
  6. We remove the ring and our salad is ready.


Salad "Royal" in the form of a roll

Ingredients

  • egg - 3 pcs.
  • potatoes - 2 pcs.
  • carrots - 2 pcs.
  • red fish - 100 g
  • mayonnaise

Cooking method

  1. Boil eggs, carrots and potatoes, cool. We take foil (you can parchment paper) and begin to lay out layers of carrots, potatoes, eggs, coat all layers with mayonnaise (or sour cream with salt)
  2. After the egg layer lay out the trout.
  3. Carefully roll all this beauty into a roll, put it in the refrigerator for at least an hour, and preferably for 2 hours.


Royal salad with salmon and cherry tomatoes

Ingredients

  • salted salmon- 400 g;
  • cherry tomatoes - 12 pcs.;
  • cheese - 100 g;
  • boiled quail eggs - 8 pcs.;
  • red onion - 1 head;
  • garlic - 2-3 cloves;
  • arugula - a bunch;
  • spinach - a bunch;
  • lemon - 0.5 pcs.;
  • sour cream, mayonnaise - 75–100 g each;
  • salt, spices - to taste.

Cooking method

  1. Cut 3-5 thin slices of salmon to decorate the salad, and cut the remaining fish as finely as possible. Peel the eggs from the shell, set aside 3 things for decorating the snack, and rub the remaining five on a fine grater. Grind cheese on it. Cut each tomato in half. Onion cut into half rings of minimum thickness. Tear the arugula into small pieces with your hands.
  2. Now you need to prepare the dressing sauce. Put spinach and garlic in a blender bowl, add sour cream with mayonnaise, squeeze lemon juice, salt a little, season with pepper. Shake the contents of the bowl until homogeneous mass.
  3. Put in a deep bowl three-quarters of the prepared arugula, tomatoes, onions. Send cheese, grated eggs, chopped salmon and about three-quarters of the dressing sauce there. Mix everything well. Put the salad on a dish, sprinkle with the remaining onion, arugula, garnish with salmon slices, halves of cherry tomatoes, quail eggs. Pour the rest of the sauce over the top.


Warm salad "Royal" classic with squid

Ingredients

  • peeled squid carcasses - 300 g;
  • tomatoes - 1 pc.;
  • fresh carrot - 1 pc.;
  • a pod of sweet bell pepper - 1 pc.;
  • Beijing cabbage - 1 head;
  • green onion feathers - a bunch;
  • dill - a bunch;
  • tomato paste, soy sauce- 2 tablespoons;
  • vegetable oil - 30–50 ml (necessary for frying foods);
  • salt, spices - to taste.

Cooking method

  1. The preparation of this salad is greatly simplified if all products are prepared in advance. To do this, the carrot must be cut into strips. To make the straws thin, you can use a grater for cooking carrots in Korean. Also chop into straws bell pepper and Chinese cabbage. True, you will have to tinker with the second vegetable a little longer, since you need to chop the leaves separately and separately the “stumps”, white and dense parts. Squid should be cut into rings, and tomatoes into small cubes.
  2. It will take the least time to prepare salad dressing. To do this, you just need to mix tomato paste with soy sauce. The resulting mixture can be salted and seasoned with spices, but this is optional.
  3. You can start preparing the salad. Vegetables are gradually laid in a pan with heated oil in the following sequence: carrots, pepper is added to it, then “stumps” Chinese cabbage, then squids, then tomatoes and Chinese cabbage greens. After each bookmark Vegetable mix mixed, stewed for 5 minutes, after which the next component is added. The dressing sauce is poured into the pan last. This time, the mixture must also be stirred, but it should be kept on fire for only 2 minutes.
  4. Already finally ready salad put in a salad bowl, let cool slightly, garnish with finely chopped greens.


Royal salad with red caviar and shrimps

Ingredients

  • small shrimp - 300 g;
  • crab sticks(or optional crab meat) - 230 g;
  • squid - 230 g;
  • hard cheese - 230 g;
  • clove of garlic;
  • red caviar - 60 g;
  • quail eggs - 12 pcs.;
  • mayonnaise;
  • salt;
  • greens.

Cooking method

  1. Squids are boiled in boiling water for several minutes. Then they cool, the film is removed from them and the squids are cut into strips.
  2. After that, you need to boil the shrimp, peel them. If they are large, then cut into smaller pieces. Crab sticks cut into strips. Boil quail eggs, peel, grate.
  3. Mix the ingredients, add grated cheese, chopped garlic clove. At the end, add mayonnaise, salt, caviar and mix gently. Decorate the top of the salad with fresh herbs, eggs.

Layered salad "Royal style" with red fish and caviar

Ingredients

  • salmon - 200 gr
  • cheese - 150 gr
  • cucumber - 1 pc.
  • egg - 3 pcs
  • butter - 25 gr
  • red onion - 1 pc.
  • mayonnaise to taste

For marinade:

  • water - 300 ml
  • salt - 1 tbsp. a spoon
  • sugar - 1 teaspoon
  • vinegar 9% - 3 tbsp. spoons

For decoration:

  • red caviar - 1 - 2 tbsp. spoons
  • olives - 0.5 cans

Step by step cooking method

  1. First of all, we need to finely chop the onion, pickle it. Cut the onion in half rings, and if the head is large, then cut it into two more halves.
  2. For the marinade, mix all ingredients. Take water room temperature, even boiled, even raw. However, it is not recommended to take raw water from the tap, where chlorinated water flows. Use bottled water for this. Mix the ingredients until the salt and sugar are completely dispersed in the water.
  3. Pour the onion with marinade, leave for 10 - 15 minutes, that is, while we prepare the ingredients.
  4. Yes, and you still need to put a piece in the freezer in advance butter. Try to use only 82% fat oil. This is a real oil, tasty and healthy.
  5. Boil the eggs, peel them from the shell, chop finely.
  6. Cucumber cut into medium-sized strips. To do this, first cut it into thin plates, and then cut it slightly diagonally.
  7. Grate the cheese. You can use any cheese in this recipe. Soft cheese is also suitable, and even more so than hard cheese. It sticks together better, and for this option - this is only a plus.
  8. Cut red fish into small cubes. However, it is desirable that the cubes do not fall apart and be able to retain their shape. So keep this in mind when cutting.
  9. Put the fish on a plate. Get the butter out of the freezer, rub it on a grater directly to the fish.
  10. We prepare portioned plates, or one large flat dish (depending on which forms have been prepared). Let's put a form on it.
  11. And the first layer lay out the salmon, mixed with butter. Seal it with a tablespoon.
  12. Put the pickled onion in the second layer. But first you need to drain the marinade, and squeeze the onion. If the taste turned out to be sour, or salty, then the onion can be washed.
  13. Add fresh cucumber. Squeeze out the mayonnaise from the package is not very much and smooth on the surface. Again, slightly compacting the contents.
  14. Add eggs to the cucumber and again grease the layer with mayonnaise, lightly tamping it with a tablespoon.
  15. And finally, the last layer we will have is cheese. Just put it tightly and press it well with a spoon. It is no longer necessary to grease with mayonnaise. The first layers are already quite dense and will be a good platform for him.
  16. The form with the contents should be put in the refrigerator to make it easier to remove the form later.
  17. You can leave it in the refrigerator for 30 minutes or overnight. Watch when you eat it. But you will need to decorate its top immediately before serving.
  18. But before serving, you need to get the molds with the contents from the refrigerator, and carefully remove them, leaving our beauty unchanged. To do this, do not jerk them sharply, but gently pull on one side. It may need to be rotated slightly. Our task is to keep its shape. Therefore, we do everything possible for this.
  19. You can decorate the finished dish according to your taste. Absolutely any ingredients that are combined with our dish can be used as a decoration. These are shrimps, and fish, and any caviar, and olives, and olives, and cheese.


Salad "Tsar's roll" with fish in lavash

Ingredients

  • pita thin;
  • 200 gr. salted salmon;
  • 3 potatoes;
  • 2 carrots;
  • 3 eggs;
  • mayonnaise.

Cooking method

  1. Boil vegetables, peel.
  2. Boil the eggs, remove the shell.
  3. Cut salmon into pieces.
  4. Grate vegetables and eggs on a fine grater.
  5. Lay a film on the table, lay pita bread on it.
  6. Lay in layers, spreading each layer with mayonnaise: first carrots, then potatoes, eggs and salmon.
  7. You can lay pita bread between the layers each time.
  8. Roll up and refrigerate for a few hours.


“Royal salad with squid, shrimps and red caviar”

Ingredients

  • Red caviar - 80 gr;
  • Squid - 2 carcasses;
  • Shrimps (preferably small) - 150g (half of a small package);
  • Potatoes - 1-2 pieces;
  • Cheese - 100g;
  • Egg - 1pc;
  • Half an onion;
  • Mayonnaise;

Cooking method

  1. First you need to clean the squid from the film, then lower them into boiling water for 5 minutes, no more. When they start to turn white, it means they are ready, take them out. Cut into straws.
  2. Boil the shrimp, for this we throw them into boiling water after putting pepper and bay leaf there. The water stops boiling, cover with a lid and wait as soon as the water boils again, wait a minute and drain the water. Shrimps must be separated from the shell, can be cut, but not very finely.
  3. Then boil potatoes and eggs, rub on a fine grater. We also grate cheese. Finely chop the onion.
  4. We take a big dish. Lay out in layers: squid, potatoes, onions, eggs, shrimp, cheese. Top with mayonnaise.
  5. Add caviar to taste.
  6. Lay out the second layer. To prepare the recipe, it is enough to lay out 2-3 layers.

Salad "Royal" traditionally consists of delicacies - caviar, red fish, shrimp and other gourmet products, which fully justifies its name. Usually this dish decorates the table at various celebrations. By preparing it on a weekday, you will turn an ordinary lunch into a real holiday! Today there are many recipes for this salad, so everyone can choose the option to their taste and pocket. We offer you a classic recipe for Tsarsky salad, as well as others interesting options cooking this sumptuous meal.

Time for preparing: 10 minutes
Servings: 3

Ingredients:

  • boiled chicken egg (3 pcs.);
  • hard cheese (100-150 g);
  • garlic (1 clove);
  • iceberg lettuce / other (for decoration, 2-3 sheets);
  • dill (for decoration, to taste);
  • red caviar (100 g);
  • lemon (0.5 pcs.);
  • mayonnaise (100 g);

Cooking:

  1. Drain the brine from the squid and cut into half rings.
  2. Peel the eggs and cut into cubes.
  3. Chop the cheese into small cubes.
  4. Peel the garlic, pass through a press and mix in a separate container with mayonnaise.
  5. Wash the lettuce leaves and dill, pat dry with a napkin. Divide dill into branches.
  6. Open a jar of caviar, set aside 1-2 tsp. for decoration.
  7. Place shrimp and squid in a deep bowl. Sprinkle with lemon juice and stir.
  8. Add eggs, cheese, mayonnaise and spices to taste. Mix.
  9. Add caviar and mix gently so as not to damage the eggs.
  10. Put the lettuce leaves on serving plates, place the finished salad on top. Garnish with caviar and dill sprigs.

Salad ready!

Treat yourself - try amazing delicious combination red fish, shrimp and avocado. The salad turns out very tender and dietary.

Time for preparing: 20 minutes
Servings: 2-3

Ingredients:

  • smoked salmon, fillet (200 g);
  • boiled peeled shrimp (300 g);
  • avocado (1 pc.);
  • tomato (1-2 pcs.);
  • red onion (0.5 pcs.);
  • lemon (for dressing, 0.5 pcs.);
  • parsley / rosemary / other fresh herbs (for dressing, to taste);
  • Dijon mustard (for dressing, 1 tsp);
  • olive oil (for dressing, 50 ml);

Cooking:

  1. Make salad dressing. Squeeze the juice from half a lemon. Wash, dry and chop the parsley very finely (reserve a little to decorate the dish when serving). Mix in a bowl lemon juice, mustard, olive oil and chopped herbs. If desired, add salt, pepper (preferably ground white) and other spices. Shake with a whisk.
  2. Cut the salmon fillet into small cubes. Leave 2-3 large plates to decorate the salad when serving.
  3. Set aside a few shrimp for decoration, finely chop the rest.
  4. Peel the avocado, remove the pit. Grind the pulp into small cubes.
  5. Wash the tomatoes and cut into small cubes (use a sharp thin knife).
  6. Chop the red onion very finely.
  7. In a bowl, mix the ingredients, add the dressing and stir.
  8. Lay the salad on serving plates in a slide, lay the salmon and shrimp plates on top. Sprinkle with the remaining parsley.

Salad can be served!

it puff salad not only very tasty, but also beautiful. Such a dish will attract the eyes of guests. Once you try it, it's hard to stop and not eat an extra serving.

Time for preparing: 20 minutes
Servings: 3-4

Ingredients:

  • slightly salted salmon, fillet (400 g);
  • avocado (1 pc.);
  • lemon (0.5 pcs.);
  • boiled long-grain rice (200 g);
  • boiled wild rice (50-100 g);
  • hard cheese (150 g);
  • rosemary (for decoration, to taste);
  • dill (1 bunch);
  • garlic (2-3 cloves);
  • cream cheese / cottage cheese (100 g);
  • salt, pepper (to taste).
How to cook wild rice:
  • pre-soak wild rice in cold water overnight (8-10 hours), covered with a lid. Express soaking - pour boiling water for 1 hour and cover for steaming;
  • drain the water and rinse the rice;
  • Pour water into a saucepan (3 parts water to 1 part rice) and bring to a boil;
  • add salt to boiling water, 1 tsp. vegetable oil and spices to taste. Fall asleep rice;
  • cover with a lid and cook over low heat for about 30-40 minutes.

Cooking:

  1. Make salad dressing. Wash the dill, pat dry with a paper towel and chop finely. Peel the garlic and pass through a press. Mix dill, garlic and cream cheese. Add salt, pepper and other spices if desired. Shake thoroughly with a fork.
  2. Cut off a couple of thin slices of salmon for decoration. Grind the remaining salmon into cubes and divide into 2 equal parts.
  3. Peel the avocado, remove the pit. Cut the pulp into cubes and sprinkle with lemon juice (cut off a few thin slices of lemon to decorate the salad).
  4. Mix long grain and wild rice.
  5. Grate hard cheese on a fine grater.
  6. Lay the salad in layers on a platter. The first layer is half salmon. Sprinkle with lemon juice.
  7. The second layer is a mixture of rice. Season to taste.
  8. The third is avocado cubes.
  9. The fourth layer is cheese sauce.
  10. Fifth - the remaining half of the fish. Sprinkle with lemon juice.
  11. The sixth layer is grated hard cheese.
  12. Decorate the dish with salmon slices (you can roll them with a rose), rosemary and lemon slices.
In the traditional version of the recipe, dressing from cream cheese makes up a separate layer of lettuce. But if you wish, you can coat other layers with sauce.

The dish is ready!

Highly light salad, which will be an excellent alternative to heavy dishes with mayonnaise. Vegetables and herbs in the composition of the salad make it even healthier. Mustard-honey dressing adds spice to the dish.

Time for preparing: 15 minutes
Servings: 2

Ingredients:

  • slightly salted salmon, fillet (300 g);
  • avocado (1 pc.);
  • cucumber (2 pcs.);
  • cherry tomato (200 g);
  • basil (1 bunch);
  • French mustard (1 tablespoon);
  • honey (1 tablespoon);
  • soy sauce (1 tablespoon);
  • olive oil (50 ml);
  • chia seeds / black sesame seeds (for sprinkling, to taste);
  • salt, pepper, seasonings (to taste).

Cooking:

  1. Make salad dressing. Mix mustard, honey, soy sauce and olive oil. If desired, add a small amount of salt, pepper (white) and other spices. Shake with a whisk.
  2. Salmon cut into thin plates.
  3. Peel the avocado, remove the pit and cut into cubes.
  4. Cucumbers cut into slices.
  5. Cut cherry tomatoes into halves.
  6. Wash the basil, pat dry with a paper towel and divide into leaves.
  7. Place the ingredients in a bowl, add the dressing and mix gently.
  8. Serve in portions or in a salad bowl. Sprinkle salad with chia seeds.

This salad is quick and easy to prepare. The dish turns out very tasty and quite satisfying. Delight yourself and your guests with delicious and delicious treats.

Time for preparing: 20 minutes
Servings: 4

Ingredients:

  • slightly salted salmon / salmon / other red fish, fillet (400 g);
  • boiled peeled shrimp (200 g);
  • boiled chicken egg (4 pcs.);
  • boiled potatoes (3 pcs.);
  • boiled carrots (2 pcs.);
  • dill (1 bunch);
  • garlic (2-3 cloves);
  • red caviar (100 g);
  • mayonnaise (100-150 g);
  • salt, pepper, other seasonings (to taste).

Cooking:

  1. Cut the fish into thin slices.
  2. Finely chop the shrimp. Leave a few whole pieces to decorate the dish.
  3. Peel the eggs, separate the yolks from the proteins and grate on a coarse grater separately.
  4. Grate potatoes on a coarse grater.
  5. Grate carrots on a coarse grater.
  6. Wash the dill, pat dry with a paper towel and chop finely. Leave a few branches to decorate the dish.
  7. Peel the garlic and pass through a press. Mix with mayonnaise in a separate container.
  8. Open a jar of caviar. Set aside 1-2 tsp. to decorate the dish.
  9. Lay the salad in layers on a platter. The first layer is potatoes. Sprinkle with salt, pepper and other spices, if desired. Brush with sauce.
  10. The second layer is fish. Cover with a grid of sauce.
  11. The third is chopped dill.
  12. The fourth layer is shrimp. Brush with sauce. Put caviar on top.
  13. Fifth - carrots. Make a grid of sauce.
  14. Sprinkle the salad with grated proteins and yolks (see photo).
  15. Decorate the salad with caviar, dill sprigs and shrimps.

Salad ready!

The salad is prepared quickly and easily. At the same time, the dish turns out beautiful and tasty. This is a good alternative to more expensive red fish and shrimp salads.

Time for preparing: 20 minutes
Servings: 4

Ingredients:

  • chilled crab sticks (400 g);
  • onion (1 pc.);
  • boiled chicken egg (4 pcs.);
  • pickled cucumber (2 pcs.);
  • fresh cucumber (2 pcs.);
  • hard cheese (100 g);
  • canned corn (200-300 g);
  • mayonnaise (200 g);
  • salt, pepper (to taste);
  • drinking water (for marinade, 200 ml);
  • table vinegar, 9% (for marinade, 2 tablespoons);
  • sugar (for marinade, 1 tablespoon).

Cooking:

  1. Peel the onion and cut into rings. Prepare the marinade (mix water, vinegar and sugar) and place the onion in it. Leave for 15-20 minutes.
  2. Crab sticks cut into cubes.
  3. Peel the eggs and chop finely.
  4. Drain the marinade from the cucumbers, cut them into cubes and squeeze out excess liquid.
  5. Wash fresh cucumbers and cut into cubes.
  6. Cheese grate on a fine grater.
  7. Drain liquid from corn.
  8. Squeeze the onion from the marinade and chop very finely.
  9. Arrange salad on serving plates. The first layer is pickled onions. Lubricate with mayonnaise.
  10. The second layer is pickled cucumbers. Cover with mayonnaise.
  11. The third is eggs. Cover with mayonnaise. Season with salt, pepper and other spices if desired.
  12. The fourth layer is crab sticks. Make a mayonnaise net.
  13. Fifth is cheese. Drizzle with mayonnaise.
  14. The sixth layer is corn. Cover with mayonnaise.
  15. Seventh - fresh cucumbers.

The dish can be served on the table!

Royal salad with tomatoes and arugula

Very tasty and light salad, which will be the perfect snack. Juicy greens and cherry tomatoes go well with red fish. An interesting spinach dressing makes the taste of the dish even richer.

Time for preparing: 20 minutes
Servings: 2-3

Ingredients:

  • slightly salted salmon, fillet (400 g);
  • boiled quail egg (8 pcs.);
  • hard cheese (100 g);
  • red onion (1 pc.);
  • cherry tomato (12 pcs.);
  • arugula (1 bunch);
  • lemon (0.5 pcs.);
  • spinach (1 bunch);
  • garlic (2-3 cloves);
  • sour cream (3 tablespoons);
  • mayonnaise (3 tablespoons);
  • salt, pepper, other seasonings (to taste).

Cooking:

  1. Prepare salad dressing. Squeeze juice from lemon. Wash the spinach and pat dry with a paper towel. Peel the garlic. In a blender, mix lemon juice, spinach, garlic, sour cream, mayonnaise. Season with salt, pepper and other seasonings, if desired. Beat until smooth.
  2. Leave a few thin slices of fish for garnish. Finely chop the rest.
  3. Clean the eggs. Leave a few pieces for decoration. Grate the rest on a fine grater.
  4. Grate the cheese on a fine grater.
  5. Peel the red onion and cut into thin half rings. Divide the onion into 2 parts.
  6. Wash the tomatoes and cut into halves. Divide into 2 parts.
  7. Wash the arugula, blot with a napkin and disassemble into twigs. Divide into 2 parts.
  8. In a bowl, mix the finely chopped fish, grated eggs, cheese, half the onion, half the tomatoes and part of the arugula. Season with sauce and stir (reserve a little sauce to decorate the dish).
  9. Arrange the salad on a platter and sprinkle with the remaining onions, tomatoes and arugula. Garnish with fish slices and egg halves. Drizzle with remaining sauce.

The dish is ready!

Truly a royal salad! Seafood combined with vegetables, olives and black olives make this dish incredibly tasty and healthy. This salad is usually served with chilled white wine. Try this dish, and you will certainly feel yourself somewhere on the shores of a warm sea.

Time for preparing: 30 minutes
Servings: 6

Ingredients:

  • mussels boiled and frozen (200-300 g);
  • octopus boiled and frozen (200-300 g);
  • squid rings in brine (200-300 g);
  • boiled peeled shrimp (300 g);
  • cucumber (3 pcs.);
  • Bulgarian pepper (2 pcs.);
  • tomato (2 pcs.);
  • pitted olives (100-200 g);
  • pitted olives (100-200 g);
  • parsley (1 bunch);
  • dill (1 bunch);
  • olive oil (100 ml);
  • lemon (1 pc.);
  • garlic (3-4 cloves);
  • rosemary / basil / other herbs (for dressing, to taste);
  • French mustard (2 tsp);
  • balsamic vinegar (2 tablespoons);
In order not to buy seafood for salad separately, you can purchase ready-made frozen mixes.

Cooking:

  1. Dip mussels and octopus in boiling salted water and boil for 5 minutes. Drain the water.
  2. Drain the brine from the squid and cut them into half rings.
  3. Cut the peeled shrimp into halves.
  4. Prepare salad dressing. Squeeze juice from lemon. Pass the peeled garlic through a press. Wash rosemary, dry and finely chop. Combine olive oil, lemon juice, garlic, rosemary, mustard and balsamic vinegar. Season to taste if desired. Shake with a whisk.
  5. Place the seafood in a salad bowl, pour over some of the sauce and leave to marinate.
  6. Wash bell pepper, remove seeds and core. Cut into cubes.
  7. Wash tomatoes and cut into cubes.
  8. Drain the brine from the olives and olives. Cut them into thin half rings.
  9. Wash parsley and dill, dry with a napkin and finely chop.
  10. Add vegetables and herbs to seafood. Pour in the remaining sauce and mix gently.

Enjoy your meal!

This original salad served warm. The dish turns out not only very tasty, but also useful. The composition of the salad includes squid, the protein of which is easily absorbed by the body, as well as a lot of vegetables and herbs.

Time for preparing: 40 minutes
Servings: 2-3

Ingredients:

  • peeled squid (300 g);
  • carrots (1 pc.);
  • Bulgarian pepper (1 pc.);
  • Chinese cabbage (1 head);
  • tomato (1 pc.);
  • dill (1 bunch);
  • green onion (1 bunch);
  • vegetable oil (for frying, 30-50 ml.);
  • soy sauce (2 tablespoons);
  • tomato paste (2 tablespoons);
  • salt, pepper, other spices (to taste).

Cooking:

  1. Prepare the dressing. Mix soy sauce, tomato paste, salt, pepper and other spices.
  2. Carrot cut into thin strips. Heat a frying pan, add vegetable oil and place the carrots. Fry for 5 minutes, stirring occasionally.
  3. Pepper cut into strips. Add to carrots and fry for another 5 minutes, stirring occasionally.
  4. Separate the white, coarser part of the Chinese cabbage from the green leaves with a knife. Grind both parts of the cabbage into strips separately. Add the white part of the cabbage to the carrots and peppers. Continue simmering vegetables, stirring occasionally, for 5 minutes.
  5. Squid cut into rings. Add to vegetables and simmer for 5 minutes.
  6. Cut the tomatoes into cubes. Add tomatoes and remaining cabbage to vegetables. Continue to simmer for about 5 minutes, stirring occasionally.
  7. Add dressing to vegetables. Simmer for a couple of minutes, remembering to stir. Add salt, pepper and other spices if desired.
  8. dill and green onion wash, dry with a napkin and chop finely.
  9. Put the finished salad on a dish and garnish with herbs.

Light and beautiful appetizer for the holiday table. Perfect option for a buffet, gatherings with friends or romantic dinner. Easy to prepare, tasty and nutritious dish.

Time for preparing: 15 minutes
Servings: 4

Ingredients:

  • slightly salted salmon, fillet (200 g);
  • boiled peeled shrimp (400 g);
  • avocado (2 pcs.);
  • tomato (2 pcs.);
  • green onions (2-3 feathers);
  • red caviar (50 g);
  • lemon (0.5 pcs.);
  • olive oil (30 ml);
  • Dijon mustard (1 tsp);
  • salt, pepper, other spices (to taste).

Cooking:

  1. Make salad dressing. Squeeze juice from half a lemon, mix with olive oil and mustard. Salt, pepper and season to taste if desired. Shake with a whisk.
  2. Salmon cut into small cubes.
  3. Shrimp cut into small pieces.
  4. Cut the avocado in half, remove the seeds and carefully pull out the pulp so as not to damage the peel (they will be needed to serve the dish.). Cut the pulp into small cubes.
  5. Cut the tomatoes into small cubes (use a sharp thin knife). Drain the resulting juice.
  6. Wash the onion, dry and chop coarsely.
  7. Open a can of caviar.
  8. In a bowl, mix all the ingredients, pour over the dressing and mix gently so as not to crush the eggs.
  9. Place the salad in "boats" of avocados (peel) and garnish with green onions.

The dish is ready, you can serve it to the table!

An interesting flavor combination of salmon, pineapple and flying fish caviar (tobiko). If you are tired of the usual recipes, try to diversify your menu with an unusual and easy-to-prepare salad.

Time for preparing: 20 minutes
Servings: 3-4

Ingredients:

  • smoked salmon, fillet (400 g);
  • fresh / frozen peas (100-200 g);
  • boiled potatoes (2 pcs.);
  • cucumber (2 pcs.);
  • canned pineapple (100-200 g);
  • arugula (1 bunch);
  • dill (1 bunch);
  • basil (for decoration, to taste);
  • flying fish caviar (100 g);
  • mayonnaise (100-150 g);
  • chia seeds / black sesame seeds (for decoration, to taste);
  • salt, pepper, other spices (to taste).

Cooking:

  1. Salmon cut into cubes.
  2. Dip the peas in boiling salted water for 5 minutes. Then drain in a colander and rinse cold water.
  3. Cut potatoes into small cubes.
  4. Wash cucumbers and cut into cubes.
  5. Drain juice from pineapple and cut into small cubes.
  6. Wash arugula and dill, dry. Set aside the arugula to decorate the dish when serving. Finely chop the dill.
  7. Wash the basil, blot with a napkin, divide into leaves and leave to decorate the salad.
  8. Open caviar.
  9. Mix salmon, peas, potatoes, cucumbers, pineapples, dill and caviar in a deep bowl. Add salt and spices if desired. Season with mayonnaise and mix gently.
  10. Lay the salad on serving plates in a slide or using a culinary ring. Garnish with arugula, basil and sprinkle with chia seeds.

The dish can be served on the table!

Fans of the exotic will especially like this salad. The combination of shrimp, avocado and mango is very interesting and unusual. If you want to try something new, this is perfect.

Time for preparing: 20 minutes
Servings: 3

Ingredients:

  • boiled peeled shrimp (500 g);
  • mango (1 pc.);
  • avocado (1 pc.);
  • cherry tomato (100 g);
  • arugula (1 bunch);
  • basil (1 bunch);
  • lettuce batavia / iceberg / other (100 g);
  • lime (2 pcs.);
  • olive oil (50-70 ml);
  • honey (1 tablespoon);
  • salt, pepper, other spices (to taste).

Cooking:

  1. Make salad dressing. Squeeze lime juice. Mix with oil and honey. Add salt, pepper and other spices if desired.
  2. Peel the mango and cut into small pieces.
  3. Peel the avocado, remove the pit. Cut the pulp into small pieces.
  4. Wash the tomatoes and cut into quarters.
  5. Wash all the greens, blot with a napkin and chop coarsely.
  6. Place all ingredients in a bowl. Add salt, pepper and other spices if desired. Drizzle with dressing and mix gently with tongs.

Enjoy your meal!

Text: Ekaterina Khrushcheva

4.7 4.70 / 20 votes

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For many years, there have been present at the festive and weekday tables of our fellow citizens various salads, united by one name - "Royal". The ingredients in these dishes are often different, but they all have one thing in common: the brightness of taste, satiety, originality and a fairly simple cooking recipe. The ingredients can be both expensive and quite budgetary, so each of these dishes should be cooked at least once, and perhaps one of them will become your favorite. We offer you several options for salads.

Classic with seafood and caviar

The ingredients included in this recipe are truly royal: crabs, shrimp, squid, caviar. Of course, such a salad cannot be prepared every day, but on New Year's, Christmas or other holidays it will become the center of the feast and will pleasantly surprise guests.

We will need:

  • Small shrimp - 500 grams;
  • Natural crab (or sticks) - 200 grams;
  • Hard unsalted cheese - 150 grams;
  • Squids - 3 carcasses;
  • Garlic - 2 cloves;
  • Caviar granular red - half a jar;
  • Mayonnaise - a couple of spoons.

Cooking:

  1. Defrost seafood, wash. In boiling salted water, first throw the squid for 3-5 minutes. Then take out and let cool. Now throw the shrimp into the water and cook for about 2-3 minutes. Drain water, cool. It is important not to overcook seafood during cooking, otherwise it will taste rubbery;
  2. We remove the shells from the shrimp and remove the intestines, remove the skin from the squid, then cut the latter into strips;
  3. Defrost crab meat, cut into medium cubes;
  4. Cheese three in shavings on a grater;
  5. We clean the garlic, push it through a press or chop it with a knife;
  6. We collect the Tsarsky salad: in a salad bowl we combine shrimp, crab meat, squid, cheese chips, garlic and caviar. Season with mayonnaise, mix gently so as not to crush the caviar grains;
  7. Decorate with the rest of the caviar and herbs as desired. Enjoy your meal!
  1. When cooking, squid and shrimp should not be kept in boiling water for more than 3 minutes, seafood meat will simply become “rubber” in taste and lose its tenderness;
  2. Cheese in a salad is better to use unsalted or lightly salted varieties, for example, Russian or Creamy. Otherwise, due to caviar and mayonnaise, you risk getting an oversalted dish.

With seafood and potatoes

The recipe for this dish involves a combination of expensive (caviar, squid) and budget (potatoes, cheese) products. The salad turns out to be hearty, moderately salty and has a pleasant delicate texture. Children will definitely like this dish, especially if you decorate it in an original way.

We will need:

  • Squids - 4 carcasses;
  • Red granular caviar - 1 jar;
  • Lightly salted hard cheese (Russian, Creamy, Smetankovy) - 200 grams;
  • Potato - 4 medium tubers;
  • Eggs - 5 pieces;
  • Mayonnaise - a few tablespoons.

Cooking:

  1. Defrost squids and throw in boiling salted water for 3 minutes. Take out, cool. Then we remove the skin from them and cut them into thin slices or straws;
  2. We wash potato tubers well and cook in a “uniform” until tender. Let cool, then clean. After that, grind on a coarse grater into chips or with a knife into cubes;
  3. We boil the eggs. Cool in ice water, remove the shell. Crumble finely with a knife or on a grater;
  4. We rub the cheese into shavings on a grater;
  5. We collect the “Royal” salad in layers, each of which we coat or sprinkle with mayonnaise, as required by the recipe. First we put squids, then after impregnation, caviar, after potatoes with mayonnaise, again caviar, cheese chips with impregnation. Thus, we alternate everything until the components run out. The top "floor" will be chopped eggs(already without mayonnaise);
  6. We decorate the "Royal" salad. If desired, you can decorate by drawing a crown on top of the eggs with a mayonnaise stream, in the center of which lay the rest of the caviar. Thus, we mark the belonging of the dish to the royal families and simply please the guests;
  7. The finished dish must be allowed to brew in a cold place for about an hour so that the dry ingredients have time to soak.

With pork and mushrooms

The recipe for this dish has nothing to do with expensive seafood, but the ingredients combined in it give it a truly royal, masculine taste. In addition, the ingredients are quite budgetary, which allows you to make this salad an everyday dish.

We will need:

  • Pork, pulp (low-fat part) - 400 grams;
  • Carrots - 3 medium root crops;
  • Potato - 3 medium tubers;
  • Fresh-frozen champignons - 450 grams;
  • Onion - 3 medium;
  • Hard cheese - 300 grams;
  • Chicken eggs - 3 pieces;
  • Salt - a couple of pinches;
  • Bay leaf - 2-3 leaves;
  • Mayonnaise - a few spoons;
  • Black pepper - to your taste.

Cooking:

  1. We start with vegetables. We wash the potatoes and carrots well, then cook them together, adding a little salt, until fully cooked.
  2. Drain the liquid, let cool. After that, remove the skins from them and grind (separately) with a knife or on a grater;
  3. My onion, remove the husk, cut into small cubes, but not too small, otherwise it will be “lost” during frying;
  4. Defrost mushrooms, wash. If they are large enough or completely whole, cut into medium slices;
  5. In a frying pan, heat the oil, put the onion there and fry until a faint golden color appears. Then add mushrooms here, mix and fry until both ingredients are fully cooked;
  6. It's the turn of the pork. We wash it, remove the veins, skins, fat, if any. We put it in a saucepan, where we fill the meat with cold water, turn on the burner. Bring to a boil over high heat, remove the protein foam. You will probably have to do this several times, so keep an eye out. If you do not remove it in time, the meat will turn out with a bitter taste. After boiling, reduce the intensity of the burner and cook on low heat under the lid for about an hour and a half until fully cooked. 20 minutes before the end, salt the meat to taste, add pepper and bay leaf (optional);
  7. After cooking, let the meat cool and cut into pieces across the fibers (cubes);
  8. We boil hard-boiled eggs, cool in ice water to make it easier to remove the shell, and peel. Finely chop with a knife;
  9. Grind the cheese into chips on a medium grater;
  10. We collect the Tsarsky salad on a wide flat plate. The recipe requires that the ingredients be laid out in the following layers: first of all, put the boiled grated potatoes, smeared with mayonnaise, then the onion-mushroom mixture with the same impregnation; chopped carrots (sprinkle with sauce quite a bit), then add chopped meat, coat well with mayonnaise, the next layer will be soaked eggs. Sprinkle the top with shredded cheese.
  11. Then, as required by the recipe, we send our salad to soak well in the refrigerator, for 1.5-2 hours. Dry ingredients will soak from mayonnaise, and the layers will slightly absorb each other's tastes and you can serve the dish to the delight of guests.
  1. If you want to make the Tsarsky salad according to this recipe lighter, you can replace pork with chicken, and fatty mayonnaise with light or natural yogurt(it will have to be salted);
  2. To make the dish spicier, boiled carrots in it can be replaced with Korean spicy, and hard cheese with spicy processed cheese.

with salmon

The recipe for this salad is truly worthy of attention. If you want to try something light, tender and at the same time spicy on holidays - this dish For you. A perfectly matched combination of ingredients allows you to achieve all this in one salad.

We will need:

  • Salted salmon - 1 pack (200 grams);
  • Hard cheese - 200 grams;
  • Eggs - 5 pieces;
  • Pitted olives (black) - 1 can;
  • Butter natural - 50 grams;
  • Mayonnaise - small package;
  • Garlic - 2-3 cloves;
  • Parsley greens - 50 grams;
  • Salt and spices to taste.

Cooking:

  1. Boil the eggs until fully cooked, cool in ice water and remove the shell. Finely chop with a knife or crumble on a grater;
  2. We rub the cheese into shavings on a grater, you can grind it in a blender;
  3. Dry the red fish from the brine, cut into small slices;
  4. Drain the liquid from the olives, then cut into rings;
  5. Garlic is peeled, washed and pressed through a press;
  6. We chop the parsley with a smaller knife;
  7. We put the butter in advance in the freezer, let it harden and rub it on a medium grater. Then mix with red fish;
  8. For sauce: combine garlic and mayonnaise. Mix well. Optionally, you can add a handful of chopped parsley;
  9. We collect the Tsarsky salad, as required by the recipe, in layers, each should be smeared or sprinkled with mayonnaise. The order is as follows: eggs, cheese chips, a mixture of salmon and butter, olives. It is not necessary to pour sauce on top of the last floor with sauce. Decorate the top of the dish with chopped parsley;
  10. Salad "Royal" is ready, it remains only to let it soak for a couple of hours, and you can treat your loved ones.

With pineapples

If you like cocktail salads, then this recipe will not leave you indifferent. Crispy, juicy, tender, spicy and fragrant salad will be a table decoration for any celebration, where it will become the center of attention and attract the eyes of all guests without exception.

We will need:

  • Chicken fillet - 2-3 breasts;
  • Canned pineapples - 1 small can;
  • Pickled champignons - 400 grams;
  • Beijing cabbage - 1 fork;
  • Parsley greens - 50 grams;
  • Mayonnaise - a small package;
  • Salt - a couple of pinches;
  • Any greenery for decoration.

Cooking:

  1. Defrost chicken, wash and boil with salt. Let cool and tear into fibers with your hands. You can also carefully cut into pieces;
  2. Drain all the brine from the pickled mushrooms, then cut into plates or slices;
  3. We wash the Chinese cabbage, then let it dry on a napkin so that the Tsarsky salad is not wet and does not quickly “wither”. After that, we simply tear the leaves into small pieces;
  4. We wash the parsley and also dry it well, then chop or finely chop with a knife;
  5. It is better to take pineapples in circles, it will be easier to cut them into the necessary slices, since already cut ones have rather large pieces for salad, they still have to be chopped. Cut the fruit into medium-sized cubes;
  6. We collect the salad "Royal". This recipe does not involve laying out in layers, all the components are simply mixed with mayonnaise. After we put it in portioned vases, decorate with a leaf of greens, and you can serve it to the table.

Each of these dishes is unique in its own way, but all of them are incredibly tasty and can always take a place on your holiday table. Try it, and you will hardly be able to remain indifferent!

36 salad recipes for every taste

1 hour

175 kcal

5/5 (1)

For the holidays I want to surprise guests unusual dish. In such cases, I always cook the Tsarsky salad. It is very easy to prepare and there are several filling options. Now I will share with you the most common and available recipes this delicious salad.

Salad "Royal" with red caviar and salmon

We will need: bowls, saucepan, utensils for salad.

Products for 5 servings

Cooking steps

  1. We clean lightly salted salmon from the skin, if any. Check for bones and remove them.

  2. Fillet slightly salted salmon cut into small cubes.

  3. We clean the onion from the husk and cut into very small cubes or half rings.

  4. Now you need to prepare the marinade for the onion. In a bowl, mix water, vinegar, sugar and onion. Let marinate for half an hour.

  5. Boil eggs and potatoes in separate pans until tender.
  6. Peel the boiled potatoes and cut into small cubes.

  7. Drain the liquid from the onion.
  8. In a salad bowl, mix salmon, potatoes and pickled onions.

  9. We clean the boiled eggs from the shell and cut them very finely.

  10. Add eggs to salad and stir.

  11. Wash the parsley, dry and finely chop. Add parsley to salad.
  12. Dress the salad with mayonnaise, mix.

  13. Gently spread the top of the salad with a spoon and lay out the red caviar.

  14. Salad can be served immediately, or left in the refrigerator for a couple of hours.

Video recipe for Tsarsky salad with salmon

In this video you will get to know classic recipe Salad "Royal"

Salad "Royal" with shrimps and red caviar

  • Cooking time: 50 minutes.
  • We will need:

Products for 6 servings

Cooking steps


Video recipe for salad "Royal" with shrimp

In this video you will learn how to cook delicious festive salad from five ingredients.

Salad "Royal" with red caviar and squid

  • Cooking time: 60 minutes.
  • We will need: pots, bowls, grater, salad dishes.

Products for 7 servings

Cooking steps


Video recipe for Tsarsky salad with squid

In this video you will learn how to make a delicious and easy squid salad.

Recipe for Tsarsky salad with chicken and mushrooms

  • Cooking time: 60 minutes.
  • We will need: pots, frying pan, grater, garlic press, salad bowl.

Products for 5 servings

Cooking steps

  1. Boil in salted water chicken fillet within half an hour.
  2. We cut the onion finely. Warm up in a frying pan sunflower oil and lay out the onion.

  3. Fry the onion until golden brown.

  4. Wash the mushrooms and finely chop. We spread them to the onion and fry for ten minutes.

  5. Add onions and mushrooms. Cook for a couple more minutes and remove from heat.
  6. Finely chop the boiled chicken fillet.

  7. My cucumbers and three on a coarse grater.

  8. In a separate bowl, rub the boiled eggs.

  9. We wash the prunes and cut them finely.

  10. In a bowl, mix yogurt with mayonnaise, add garlic, passed through a press, and mix.

  11. Put the chicken fillet on the bottom of the salad bowl and grease with mayonnaise.

  12. Then lay out prunes, mushrooms, eggs in layers. Lubricate each layer with mayonnaise with yogurt.


  13. Lay out the cucumbers with the last layer and no longer grease with mayonnaise.

  14. You can put the salad in the refrigerator for a couple of hours.

Video recipe for salad "Royal" with chicken

In this video you will get acquainted with the recipe for Tsarsky salad with chicken and champignons.

  • Each layer of lettuce can be lightly added. But if you boiled the ingredients in salted water, then you can do without salt.
  • Mayonnaise can be replaced with sour cream or natural yogurt.
  • Red caviar can be used both as a salad layer and as a decoration.

For the New Year holidays, I definitely cook. This is one of the most loved festive dishes In my family. I really like salads canned fish. The most juicy and delicious is Mimosa salad with saury. On special occasions, my mother always cooks. He is always one of the first to disappear from the table.

I think it is an excellent option for a snack for the festive table. Its charm is that from the minimum amount of ingredients it turns out simply delicious dish. so accessible and simple that it can be prepared not only on holidays, but also for a regular lunch or dinner.

Friends, share your impressions of the Tsarsky salad in the comments. Please tell us what options for its preparation are known to you - share your culinary experience!

The name of the salad "Royal" speaks for itself. This means that it must be exceptional, with a delicious composition of ingredients, visually beautiful, and very tasty! It is clear that you will not cook such a salad on weekdays. After all, it contains red fish, caviar, and seafood ... In a word, some goodies that we don’t buy every day.

Therefore, they usually prepare such a salad for the holiday: for a birthday, for a celebration, or for New Year! Sometimes you can buy a jar of caviar with one salary, and with another red fish, you can buy squid, crab sticks, shrimp at your leisure. Some of them are sold frozen, which means you can also buy in reserve. Consider that the main ingredients for the salad are ready. You can cook, and delight, and surprise guests.

"Royal" salad with salmon, shrimp, squid and crab sticks

We will need:

  • salmon - 150 gr
  • red caviar - 1 tbsp. a spoon
  • squid - 150 gr
  • shrimp - 150 gr
  • crab sticks - 100 gr
  • hard cheese - 70 gr
  • egg - 2 pcs (proteins)
  • onion - 1 pc.
  • mayonnaise - 3 tbsp. spoons

The weight of squid and shrimp is already boiled. That is, in order to receive raw foods it will take about twice as much.

For marinade:

  • water - 300 ml
  • salt - 1 tbsp. a spoon
  • sugar - 1 teaspoon
  • vinegar 9% - 3 tbsp. spoons

Cooking:

1. Prepare the marinade. To do this, pour cold water into a bowl and stir salt and sugar in it until completely dissolved. Add vinegar. Do not be afraid that it will be too much for this amount of water. Everything will be delicious! Water can be cooled boiled, but raw water can also be used. Of course, not from the tap, but bottled.

2. Peel and cut the onion into thin half rings. And if the head is large, then cut it into quarters. Use white onion. We will have a salad in delicate pink and white tones.

Pour marinade over it and leave to infuse for 10-15 minutes. This is the minimum hold time. It's okay if the onion marinates for longer.

3. The longest part of making a salad is preparation. We need to clean and boil the squid. Most likely, everyone knows how to do it.

  • to quickly peel the squid from the skin, you need to pour boiling water over it for two minutes.

Then drain half of the boiling water, and add cold water so as not to burn yourself. Peel off the skin with your hands. If necessary, remove the film, get the insides and a solid chord.

  • Pour water into a saucepan and bring it to a boil. Salt and send squid into it. After the second boil, cook for 2 minutes.

4. Cool the squid and cut into thin strips. Prepare a salad bowl, or a bowl, where we will put all the cuts. We send chopped seafood there.

5. Now let's take care of the crab sticks. I purchased this variety with caviar. That is, we will get a real royal treat, the caviar will be inside the salad and on top.

I cut the crab sticks in circles to keep the eggs inside.

And I add them to the bowl.

6. Boil shrimp in salted water. The cooking time will also be two minutes. Drain the water through a colander, let cool slightly and clean them from the head and shell.

You can cut them into two parts, but I decided to leave them as a whole. Personally, I really like it when salads come across quite a tangible piece. In addition, I don’t have them very large, although it was written on the package that the shrimp were “Royal”.

We also put them in a salad bowl.

7. Boil eggs, cool and peel. Carefully remove the yolk and set it aside. I will use it in another recipe. And for this we need only protein. We need to cut it into thin strips, similar in size to chopped squid.

8. We also need to grate the cheese on a coarse grater. Better if it was cheese durum varieties like parmesan. You can use "Gouda", it is cheaper.

Or, in extreme cases, take semi-hard cheese. The point is that it is preserved in the dish, does not become soft, and retains its appearance. Well, taste, of course, plays an important role. Add it to the bowl.

9. By this time, we have already pickled onions. You can try, there is no longer any bitterness, the taste is slightly sour, pleasant. Drain the marinade from it. You can do this with a colander. But the marinade must not only be drained, but also squeezed out well finished product. Not only excess unnecessary liquid will go away, but also excess salt and acid.

10. And we still have one more component - this is red fish, today we have salmon. You can just cut it into pieces. But I decided to leave part of the fish for decoration, and cut the rest already.

Let's decorate our dish with roses. Making them is very easy. To do this, cut three to four pieces into thin strips and put them one on one.

Then roll up the roll, and turn the "petals" outward. You can lightly dip the tip into mayonnaise, then the petals will turn out like real ones.

11. All components added. Now you need to fill the dish with mayonnaise. The less you add it, the better. The dish turned out to be hearty, multifaceted in taste perception. All this must be preserved. Therefore, first add two tablespoons, mix gently. And if not enough, then you can enter another spoon. And that will be enough.

Buy mayonnaise natural, without any unnecessary additives. And if it is possible to make it yourself at home, then give preference to this.

12. Arrange the finished mix in bowls. Decorate with a rose and sprinkle red caviar pearls on top. Well, how? Handsomely?! I like. I am not a master of photography, but I can assure you that everything looks much more beautiful in real life. It looks very gentle, romantic and I want to try it soon.

As soon as the first piece of lettuce entered the mouth, an enthusiastic exclamation “M ... m .. m ...!” And eyes full of delight and surprise. And this exclamation and look spoke better than any words about the taste of the resulting dish. Because these words are simply not enough to describe this magnificence! Delicate, bewitching, incomparable, delicious ...

Therefore, I want to note that more simplified options can be prepared.

  • For example, instead of salmon, use pink salmon or coho salmon. According to the rules of cooking, the fish should be red.
  • From seafood, you can use not all at once, but one thing. Either only squid, or shrimp, or crab sticks.
  • You can also take caviar, not necessarily red. There are always alternatives.
  • Just make the necessary adjustments to the composition of the ingredients. If something is subtracted, then add another in the same proportion.
  • You can also decorate not in bowls, but simply serve in a salad bowl.

It is clear that from the replacement of products, every time it will turn out new taste. And that doesn't make the dish any worse. It will also be "Royal" salad, but with a slightly different taste...


Salad "Royal" with red fish and caviar

This salad is simpler than the first one. Although you can't tell from the outside. It looks no worse than its eponymous counterpart. And it tastes good too! And, it's very good!

A feature of this option is that the salad is laid out in layers. And these layers should be visible.

You can also make one salad. This also requires a form. It can be made independently from thick cardboard. Or cut it out plastic bottle large volume, for example 5 liters. And you can buy in the store and ready-made detachable. They are now sold in different forms - both in the form of a heart and in the form of a circle ...

We will need:

  • salmon - 200 gr
  • cheese - 150 gr
  • cucumber - 1 pc.
  • egg - 3 pcs
  • butter - 25 gr
  • red onion - 1 pc.
  • mayonnaise to taste

For marinade:

  • water - 300 ml
  • salt - 1 tbsp. a spoon
  • sugar - 1 teaspoon
  • vinegar 9% - 3 tbsp. spoons

For decoration:

  • red caviar - 1 - 2 tbsp. spoons
  • olives - 0.5 cans

Cooking:

1. First of all, we need to finely chop the onion and pickle it. Cut the onion in half rings, and if the head is large, then cut it into two more halves.

Why is the onion red? For color. The salad will be layered, and in order for the layers to differ from one another, color is needed.

2. For the marinade, mix all the ingredients. Take water at room temperature, even boiled, even raw. However, it is not recommended to take raw water from the tap, where chlorinated water flows. Use bottled water for this. Mix the ingredients until the salt and sugar are completely dispersed in the water.

3. Pour the onion with marinade and leave for 10 - 15 minutes, that is, while we prepare the ingredients for the salad.

4. Yes, and we also need to put a piece of butter in the freezer in advance. Try to use only 82% fat oil. This is a real oil, tasty and healthy. Without any trans fats.

5. Boil the eggs, peel them from the shell and chop finely. I use an egg cutter for chopping. So all the pieces will be neat and the same.

6. Cucumber cut into medium-sized strips. To do this, first cut it into thin plates, and then cut it slightly diagonally.

7. Grate the cheese. You can use any cheese in this recipe. Soft cheese is also suitable, and even more so than hard cheese. It sticks together better, and for this salad this is only a plus.

8. Cut the red fish into small cubes. However, it is desirable that the cubes do not fall apart and be able to retain their shape. So keep this in mind when cutting.

Red fish can be of any variety. Which one do you like better, or which one is there (I have salmon). But it must be lightly salted. The composition of the ingredients is small, and more and more consists of salty ingredients - this is fish, and cheese, and olives, and mayonnaise. Yes, we also have salt in the marinade.

Therefore, pay attention to this so that the salad does not turn out to be oversalted. And of course, we don’t salt it additionally.

9. Put the fish on a plate. Take the butter out of the freezer and rub it on a grater directly to the fish.

Mix. If you managed to mix so that the oil does not crumple into a pile, then it will be just fine. If it was not possible to do this, and this can happen with 82% oil, then you need to wait for it to melt slightly and then mix it up.

10. Well, now the fun begins. We will form our beautiful salad. We prepare portioned plates, or one large flat dish (depending on which forms have been prepared). Let's put a form on it.

And the first layer lay out the salmon mixed with butter. Seal it with a tablespoon.

Here, all layers should be sufficiently dense. So that when we remove the molds, they do not fall apart.

11. Put the pickled onion in the second layer. But first you need to drain the marinade, and squeeze the onion. If the taste turned out to be sour, or salty, then the onion can be washed.

It is also compacted by pressing with a spoon.

12. Fresh cucumber goes well with onions. So we add it. But he won't keep us by himself. And if he is not helped to resist, then he can ruin the whole salad. Therefore, a fastening element is needed, that is, mayonnaise. Squeeze it out of the package is not very much and smooth on the surface. Again, slightly compacting the contents.

13. Add eggs to the cucumber and again grease the layer with mayonnaise, lightly tamping it with a tablespoon.

14. And finally, the last layer we will have is cheese. Just put it tightly and press it well with a spoon. It is no longer necessary to grease with mayonnaise. If the cheese is soft, then it will stick together. And if it’s hard, like mine, it still won’t go anywhere. The first layers are already quite dense and will be a good platform for him.

15. Lettuce should be put in the refrigerator to make it easier to remove the form later. It will freeze a little there, all the elements will hold together, and it will keep its shape perfectly.

You can leave it in the refrigerator for 30 minutes or overnight. Watch when you eat it. But you will need to decorate its top immediately before serving.

16. But before serving, you need to get the molds with the contents from the refrigerator, and carefully remove them, leaving the salad unchanged. To do this, do not jerk them sharply, but gently pull on one side. It may need to be rotated slightly. Our task is to keep the shape of the salad. Therefore, we do everything possible for this.

Although, it must be said that the forms are obtained quite easily and simply.

17. You can decorate the salad to your liking. Absolutely any ingredients that are combined with our dish can be used as a decoration. These are shrimps, and fish, and any caviar, and olives, and black olives, and cheese ...

I stop in my choice on red caviar and olives.

You can decorate according to your taste and imagination. Therefore, I will not give recommendations in such matters. Each artist is by nature, and each can create his own picture, corresponding to the occasion for which the dish was actually prepared.

I got this salad. Yours may be completely different.

What to say by ready meal. As you can see, he is quite handsome. This kind of serving can be found in a restaurant of the highest level. That is, by putting such salads on the table for any holiday, you will undoubtedly decorate it. They stimulate appetite and create mood! And it fully justifies its name - "royal".

And is it necessary to say that such a dish belongs to the category of those that never remain on the table.

It's about appearance.

The taste of the dish is distinguished by sophistication, tenderness. All the ingredients are perfectly combined and create a great flavor ensemble. I am sure that it will be marked by your guests and will receive the highest rating...


Salad "Royal" with salmon and shrimps - recipe with photo

I propose to cook this salad, unlike the previous ones, not in portions, but in common dish. The advantage of this is obvious, and can be seen in the photo.

The salad looks truly regal. It is magnificent and beautiful, and is able to decorate the most exquisite table. And will be met with great enthusiasm for any holiday.

We will need:

  • salmon - 150 gr
  • crab sticks - 200 gr
  • squid - 100 gr
  • shrimp - 150 gr
  • red caviar - 2 tbsp. spoons
  • potatoes - 3 pcs, or 250 gr
  • carrots - 2 pieces, or 200 gr
  • fresh cucumbers - 250 gr
  • red onion - 1 pc.
  • cheese - 200 gr
  • egg - 3 pcs
  • olives - for decoration
  • mayonnaise to taste

For marinade:

  • water - 300 ml
  • salt - 1 tbsp. a spoon
  • sugar - 1 teaspoon
  • vinegar 9% - 3 tbsp. spoons

Cooking:

This salad, like the previous one, can be formed in different form using slightly different combinations and amounts of ingredients. I offer today such an option, but you yourself can make adjustments to it. So, if you do not use shrimp, then take only squid, but not 100 gr, but 200 or 250.

Instead of salmon, you can take pink salmon, even canned in jars. Such recipes can also be found in the descriptions.

Now let's move on to the recipe.

1. Marinate the onion. How to do this is written in detail in the first two recipes, so I will not repeat myself.

2. Boil the eggs, then peel them and chop them in an egg cutter, or cut them into small cubes.

3. Boil the shrimp and peel and boil the squid. This is also written in the first recipe. Clean the shrimp and leave whole. Squid must be cut into strips.

4. Prepare a deep salad bowl and line it cling film, laying two strips one on one in the form of a cross. The edges should hang down from the mold in such a way that, at the end of cooking, they cover the salad with them.

Bottom and walls can be lubricated vegetable oil. So later it will be more convenient to remove the finished dish from the mold.

Now let's assemble the layers.

5. Put the squids in the first layer. Distribute them evenly. We leave them in this form and do not lubricate with mayonnaise.

6. The second layer will be grated boiled carrots on a medium grater.

7. Lubricate it with a small amount of mayonnaise. Do not add too much so that the dish does not turn out too fatty. And so that the components in it do not float.

8. Put the red fish cut into pieces in the next layer. And there are options here.

  • You can not spread the fish here, but leave it for decoration. And decorate the dish with roses, as we did in the first recipe.
  • And in this layer, you can put shrimp in this case. They can be cut into pieces, or left as a whole. I, on the contrary, leave them for decoration, and put fish in this layer.

9. The next layer will be egg. It will also need to be greased with mayonnaise. Lubricate all layers in such a way that the sauce is only a fastening element. No more, no less. Squeezed out of the bag a little, smeared with a spoon. If there is a dry island somewhere, add a little more there.

From the first salad, I still have egg yolks. I am adding them here. It will be even tastier and prettier.

10. Similarly, create a layer of diced cucumbers.

11. And cucumbers are great friends with onions. So we place them next to each other.

12. Now crab sticks. From the old salads, I have a little less of them left than I need. And so I place them in this way. I lay out the circles around the edges, and what is left I lay out in a free order.

You can cut seafood into strips or pieces of any shape. But I don’t have simple crab sticks, but with caviar inside. Therefore, it must be kept inside. In addition, the layer will look more beautiful. Therefore, this is the way I choose in this case.

13. We still have cheese, which we previously grated. This will be the next, penultimate layer. It will need to be smeared with mayonnaise.

14. And the last layer will be from potatoes. It must first be boiled, or baked in the oven or microwave. Which is what I did. Baked potatoes contain less water and are tastier on their own. Therefore, in this embodiment, it will be more than appropriate.

Put the rest of the mayonnaise on top and press firmly with a spoon. Then cover with the hanging edges of cling film.

This is the last layer here, and when the salad is turned over, it will be the first. This will be the basis, a kind of foundation. Everything will be on it. And I hope nothing goes anywhere.

15. And to prevent this from happening, we need to put our work in the refrigerator. I leave it there overnight. But if time does not endure, then at least you need to hold it there for 4 hours. During this time, all layers will have time to cool and it will be easier to get the salad out of the mold.

16. Now I'll tell you how to get it out of the mold. First you need to prepare a large flat plate or shape suitable for our purposes.

Remove the salad from the refrigerator and unfold the folded ends of the film, spreading them in different directions.

Then cover with a plate and turn over so that the form remains on it.

17. The next step is to remove the form and film. We do this carefully so as not to damage the given shape. If the salad is compressed and does not want to stick out, then gently pull on the hanging ends of the film. In general, it comes out quite easily. And there are difficulties when they forget to grease the mold with oil, as I did this time.

But even in this case, everything goes well and that's what beauty is in front of us. You can already serve it right away. But we have a royal treat, so we will now come up with an appropriate look for it.

18. Although everything is quite simple. For decoration we will use red caviar, boiled and peeled shrimp and some olives. And maybe olives.

How I designed the dish you can see in the photo. In general, you can dream up yourself. This is a very exciting activity. It always brings a lot of positive.

19. Now we have a really “Royal” salad, and with a capital letter. Appearance rich, attracts glances and attention. The aroma spreads throughout the kitchen, and rather already want to sit down at the table. But the photo session is delayed, I want to capture such beauty.

But now, finally, everyone at the table is tasting what happened. And it turned out very tasty. The variety of flavors and aromas is simply amazing. All ingredients are perfectly combined with each other.

Despite the fact that there are a lot of ingredients, the salad turned out to be very light. This is because all proteins do not have a large number calories. In addition, the combination of proteins and carbohydrates is well balanced. The dish has a soft pleasant aftertaste, which also does not go unnoticed. Therefore, one serving for each was not enough. Everyone wanted more. And good. There was a lot of salad. This portion is enough for 8 - 10 guests.

I hope you enjoy today's recipes. And you will try them out.

Wishing you great culinary success and Enjoy your meal!