Salad "Sea Pearl": recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Salads with red caviar and seafood are he althy and tasty. In addition, they can be an unusual decoration for any table. Regardless of the occasion for which the treat is offered, such a dish will look luxurious. Such salads are usually called "Sea Pearl", and their composition is very different. Below are the most interesting recipes.

It is worth noting that caviar, red fish and seafood contain essential fatty acids that prevent heart disease, depression, visual impairment, and also play a significant role in brain development. At the same time, ordinary slices of bread with butter and caviar or fish are too commonplace. I want to bring something more original to the table. For this reason, so many Sea Pearl salad recipes have appeared.

Roll variant

If you want to serve a luxurious treat, you can cook a dish that combines salad and portioned rolls at the same time. This is verytasty, attractive and unusual. To do this, you need a tablespoon of butter or goat cheese, thin slices of smoked salmon, a slice of lime, lettuce, cucumbers and, of course, red caviar.

You should cut the salmon into long strips 2-3 cm wide, put the cheese on one side, carefully roll the strip of fish into a small tube and put the caviar inside (using a small spoon).

Line a serving platter with lettuce leaves and lime slices, arrange the finished rolls tightly together, mixed with cucumber slices. Top with caviar and serve.

Red caviar and smoked salmon variant

This is a simple and very good Sea Pearl salad recipe. To cook it you need:

• 100 grams of smoked salmon;
• can of caviar 140 grams;
• 2 small cucumbers;
• two eggs;
• canned green peas;
• half red onion;
• mayonnaise;
• a handful of finely chopped lettuce.

This version of Sea Pearl salad with red fish and caviar is made like this. Salmon and cucumber should be cut into cubes. Boil the eggs, and then chop them with a special mesh. Finely chop the onion. Mix salmon, caviar, eggs, cucumber, onion and peas. Dress the salad with mayonnaise and put it on a salad plate. Garnish the top with shredded lettuce and small handfuls of caviar.

Puff salad variant

This is a layered salad "Sea Pearl" with squid. For it you will need:

• 6 boiledeggs;
• 4 boiled potatoes;
• 150 grams of semi-hard cheese;
• 300 grams canned squid;
• 150 grams of caviar.

Grate eggs, potatoes, cheese and squid on a coarse grater, each ingredient in a separate bowl. Then lay everything in a serving bowl in layers in the following order: squid, mayonnaise, caviar, eggs, mayonnaise, eggs, potatoes, mayonnaise, caviar, cheese, caviar, and then the remains of eggs, potatoes and cheese. The result is a chic puff snack.

Oranges and chicken variant

Sea Pearl salad with red caviar can include not only fish and seafood, but also chicken. For this version of the appetizer you will need:

• 200 grams of chicken;
• 1 orange;
• 3 eggs;
• 150 grams of caviar;
• mayonnaise.

Boil the chicken and eggs and cut them into cubes. Peel the orange from the peel and films, divide each slice into three parts. Mix chicken, oranges and eggs, dress with mayonnaise and place the salad in a bowl. Garnish with a layer of red caviar.

Caviar and shrimp variant

This version of Sea Pearl Salad with Shrimp and Caviar has a sweet taste. To prepare it, you will need:

• 100 grams of shrimp;
• 1 can of red caviar (100 grams);
• 1 cucumber;
• half a green apple;
• mayonnaise.

Cook the shrimp in s alted water for 5-7 minutes, peel and cut into slices. Peel andcut cucumber and apple. First, put the apples in a salad bowl, then lay out the layers of cucumber and shrimp. Each layer should be covered with mayonnaise. Decorate the prepared Sea Pearl salad with red caviar.

Variant with red caviar and different seafood

This is a luxurious salad that includes several types of seafood. For its preparation you will need:

• 1 bag of seafood cocktail (octopus, mussels, shrimp, squid);
• 1 pack of crab sticks;
• 2 table spoons of red caviar;
• half a carrot;
• lettuce;
• cucumber;
• tomato.

This Sea Pearl salad with shrimp, squid and red caviar is prepared like this. Boil seafood in s alted boiling water for 5-7 minutes. Cut the carrots on a special Korean grater into long strips. Tear the lettuce leaves into small pieces. Cut the tomato and cucumber into slices, crab sticks into cubes. For dressing, mix a tablespoon of mayonnaise, ketchup and mustard, pour in a quarter cup of heavy cream (30%), mix well. Put seafood, vegetables and crab sticks on lettuce leaves, pour sauce over, spread red caviar on top. As you can see from the photo below, the Sea Pearl salad looks very appetizing.

Smoked salmon and Chinese cabbage variant

Unfortunately, not everyone can afford to buy several typesseafood for one salad. In this case, you can cook "Sea Pearl" only with smoked salmon and a small amount of caviar for decoration. For this version you will need:

• 1 large Chinese cabbage;
• one and a half tablespoons of light cream cheese at room temperature;
• 1 small wedge avocado;
• 220 grams of smoked salmon slices;
• 1/4 small red onion, thinly sliced;
• 1 tablespoon sour cream;
• 2 tsp white balsamic vinegar;
• 2 tsp lemon juice;
• 1 tablespoon young capers, no liquid;
• lemon slices;
• red caviar.

Spread Chinese cabbage leaves on a plate. Place slices of avocado, smoked salmon and onion on top. Whisk together the sour cream, cream cheese, vinegar, and lemon juice in a small bowl. Drizzle the Sea Pearl salad with the prepared dressing and sprinkle with capers. Garnish with lemon wedges and caviar.

Option without mayonnaise

This seafood salad is prepared without mayonnaise. It is desirable to serve it in portioned tall salad bowls, laying out all the components in layers. To prepare this Sea Pearl salad recipe (see photo below), you will need:

• 200 grams of cooked seafood cocktail (squid, shrimp and mussels);
• 2 tomatoes (chopped);
• 1 sweet pepper (diced);
• 1 can black olives, boneless, halves;
• 1 cup green salad (washed andtorn to pieces);
• 2 tablespoons sesame seeds;
• 3 tablespoons of soy sauce;
• 2 tablespoons of pomegranate juice.

Fry the sesame seeds for 2-3 minutes in a frying pan without oil, stirring constantly. In a portioned salad bowl, put slices of tomatoes and sweet peppers in layers, spread leaf lettuce on top. Add olives and top with a seafood cocktail. Drizzle with soy sauce and pomegranate juice mixture. Sprinkle with sesame seeds.

Lobster, potato and caviar variant

This is the most luxurious Sea Pearl salad recipe. If you can't get this delicacy seafood, replace it with imitation surimi. All you need is:

• 6 lobster tails, 180-200 grams each;
• 3 tablespoons of rapeseed oil;
• 3 shallots, peeled and coarsely chopped;
• 1cm chopped piece of peeled ginger;
• 1 medium carrot, peeled and coarsely chopped;
• half a cup of dry white vermouth;
• 4 sprigs of fresh thyme;
• 4 sprigs of fresh parsley;
• 12 small new potatoes;
• 1 tbsp l. uns alted butter, melted;
• 1 l. hours of sea s alt;
• 1 tbsp l. chopped dill;
• half a glass of mascarpone;
• 6 cups lettuce, torn into pieces;
• olive oil - 1/4 cup;
• 1 tbsp l. freshly squeezed juicelemon;
• 2 table spoons of red caviar.

How to make it?

Preheat oven to 220 degrees. Place the lobster tails, peeled side up, in a roasting pan lined with heavy-duty foil. Bake for 14 minutes, or until seafood is opaque. Let cool, then cut the meat into pieces.

In a large skillet, heat one tablespoon of canola oil over low heat and add shallots, ginger and carrots. Carefully pour in the vermouth and stir. Add thyme and parsley. Turn off the stove and let the mixture soak in the aromas for 20 minutes, then strain, return to the pan and reduce the liquid from it over low heat. Transfer to a bowl and let cool.

Meanwhile, place the potatoes on a baking sheet with the remaining 2 tablespoons of canola oil and melted butter. Bake it for thirty minutes. Cool, then cut potatoes in half or quarters.

In a large bowl, combine lobster meat, potatoes, sea s alt, dill, mascarpone and 1/2 cup vegetable mixture. Mix well. Whisk together the olive oil and lemon juice and toss the shredded lettuce into the dressing. Then take four large serving bowls and spread the green salad mixture with butter and lemon juice on them. Divide the salad into 4 servings, put in bowls and sprinkle with herbs, garnish with caviar. As you can see from this recipe with a photo, "Sea Pearl" in suchversion looks really luxurious.

Shrimp and avocado variant

This version of the salad involves the addition of tender shrimp and ripe avocado. In combination with lemon juice, you get a wonderful fragrant dish. For it you will need:

• 500 grams medium shrimp, peeled;
• 2 garlic cloves, pressed or grated;
• a pinch of sea s alt;
• 2 tablespoons uns alted butter;
• 5-6 cups chopped romaine lettuce;
• 3 medium tomatoes, chopped;
• half of a medium red onion, thinly sliced;
• half of a long cucumber or 3 small, small pieces;
• 2 avocados, peeled and chopped;
• 2 freshly cooked corn kernels.

Ingredients for dressing:

• juice of one large lemon (3 tablespoons);
• half a cup of finely chopped parsley (cilantro);
• 3 tablespoons olive oil;
• 1 teaspoon sea s alt;
• 1/8 tsp black pepper.

Dab the shrimp with paper towels and place in a medium bowl. Add the pressed garlic cloves, a pinch of s alt and stir to evenly season the seafood.

Place a large skillet on the stove at medium heat. Add 2 tbsp. l. butter, melt it and put the shrimp in it in a single layer. Grill for two minutes on each side or until cooked through. Transfer to a plate and set aside.

Chop, rinse and dry 1 medium headromaine lettuce. You should have about 6 cups of chopped herbs. Transfer this to a large bowl. Now add 3 chopped tomatoes, thinly sliced red onion, cucumber julienne, 2 diced avocados and a cup of corn.

To make dressing, pour 3 tbsp. l. fresh lemon juice, then finely chop about half a cup of cilantro (parsley) and stir well. Add 3 tbsp. l. olive oil, season with sea s alt and a generous pinch of black pepper and toss with salad ingredients.

Crushed salmon variant

This version of Sea Pearl differs in that smoked salmon mousse is used as a dressing, which is then mixed with slices of the same fish and other ingredients. All you need:

For salmon mousse:

• 240 grams smoked red fish fillets;
• 1 teaspoon mustard;
• 1/4 cup uns alted butter;
• 2 egg yolks;
• 1 tablespoon lime juice or lemon juice;
• 1 tablespoon capers;
• a pinch of pepper.

For salad:

• 120 grams smoked salmon, sliced;
• 1 tablespoon olive oil;
• 1 medium shallot, finely chopped;
• 2 tablespoons caviar (salmon).

Using a food processor, blend egg yolks, lime juice and mustard until smooth. Add oil while mixing.thin stream. Then put the salmon pieces and capers in the same place, continuing to mix at high speeds. You should end up with a paste-like mass.

Then chop the salad salmon into small pieces. Add chopped shallots, olive oil and caviar and mix gently. Spread salmon mousse in an even layer on top, garnish with caviar.