Umani Layered Salad
Appetizers • Estonian
Description
Recipe taken from a cookbook by a well-known American chef.
Ingredients
- Courgette 1 piece
- Spanish onions 1 head
- Peeled Cooked Shrimp 15 oz
- Sea urchin roe 5 oz
- Watercress to taste
- Papadam flatbread 1 piece
- Chocolate eggs 2 pieces
- Mayonnaise 5 oz
- Yellow Mustard Seeds 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Champagne Vinegar 0 fl oz
- Sugar 5 oz
- Water 5 fl oz
Step-by-Step Guide
Step 1
Dice the cucumber into small cubes, mix with chopped dill, and season with salt.
Step 2
Boil the eggs hard, separate the yolks from the whites, and grate the whites finely.
Step 3
Mix the yolks with Hellmann's mayonnaise, mustard, and season with salt.
Step 4
Bring the vinegar, sugar, and water to a boil, then cool.
Step 5
Peel and finely chop the red onion, then pour the marinade over the onion and let it sit for at least an hour.
Step 6
Dip the papadam into oil heated to 355°F and fry for 15 seconds on each side.
Step 7
Layer the shrimp, cucumber, pickled onion, grated egg white, herring roe, and top with the egg cream. Garnish with watercress and place the papadam alongside.
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