Squid Salad with Rice and Eggs
Main Dishes • European
Description
Recipe taken from the book 'Seafood Made Simple'.
Ingredients
- Squid 20 oz
- Onion 5 oz
- Canned Mushroom Soup 1 can
- Eel 5 oz
- Chocolate eggs 4 pieces
- Rice 5 oz
- Mayonnaise 5 oz
- Spiced Tomato Juice 3 tablespoons
- Dill to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Boil the squid.
Step 2
Cut the squid and lettuce leaves into strips.
Step 3
Slice the onion into rings, blanch and cool it, and cut the boiled eggs into half-moons.
Step 4
Finely chop the dill.
Step 5
Sort the rice, rinse it several times with warm water (40–120°F), then with hot water (160°F), add it to boiling salted water (600 ml of water for 100 g of rice) and cook at a gentle boil.
Step 6
Drain the cooked rice in a colander, rinse with hot water, and cool.
Step 7
Mix everything together, add the peas, cooled boiled fluffy rice, and dress with mayonnaise, tomato juice, salt, and pepper.
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