Salads with red caviar and seafood are healthy and tasty. In addition, they can be an unusual decoration of any table. Regardless of why 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, blurred vision, and also play a significant role in brain development. In this case, the usual slices of bread with butter and caviar or fish are too commonplace. On the table I want to serve something more original. For this reason, so many sea pearl salad recipes have appeared.
Roll option
If you want to serve a sumptuous treat on the table, you can prepare a dish that combines salad and portioned rolls at the same time. It is very tasty, attractive and unusual. To do this, you need a tablespoon of butter or goat cheese, thin slices of smoked salmon, a slice of lime, salad, 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 a strip of fish in a small tube and place the caviar inside (using a small spoon).
Line the serving dish with lettuce and lime slices, arrange the finished rolls tightly to each other, mixed with slices of cucumber. Garnish with caviar on top and serve.
Option with red caviar and smoked salmon
This is a simple and very good recipe for Sea Pearl Salad. To cook it, you need:
- 100 grams of smoked salmon;
- can of caviar 140 grams;
- 2 small cucumbers;
- two eggs;
- can of green peas;
- half a red onion;
- mayonnaise;
- a handful of finely chopped lettuce.
This version of the Sea Pearl salad with red fish and caviar is done like this. Salmon and cucumber should be cut into cubes. Boil the eggs, and then grind them with a special grid. Chop the onion finely. Combine salmon, caviar, eggs, cucumber, onions and peas. Season the salad with mayonnaise and put it on the salad plate. Garnish the top with chopped leaf lettuce and small handfuls of caviar.
Puff Salad Option
This is a pearl salad "Sea Pearl" with squid. For him you will need:
- 6 boiled eggs;
- 4 boiled potatoes;
- 150 grams of semi-hard cheese;
- 300 grams of 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 remnants of eggs, potatoes and cheese. The result is a gorgeous puff snack.
Option with oranges and chicken
Sea Pearl Salad with red caviar can include not only fish and seafood, but also chicken. For this version of the snack you will need:
- 200 grams of chicken;
- 1 orange
- 3 eggs;
- 150 grams of caviar;
- mayonnaise.
Boil the chicken fillet and eggs and cut them into cubes. Peel the orange from the peel and films, divide each slice into three parts. Combine the chicken, oranges and eggs, season with mayonnaise and place the salad in a bowl. Garnish with a layer of red caviar.
Option with caviar and shrimp
This version of Sea Pearl Salad with shrimp and caviar has a sweet taste. To cook it, you will need:
- 100 grams of shrimp;
- 1 can of red caviar (100 grams);
- 1 cucumber;
- half a green apple;
- mayonnaise.
Boil the shrimp in salted water for 5-7 minutes, peel and cut into slices. Peel and chop the cucumber and apple. First, put the apples in a salad bowl, then lay out the layers of cucumber and shrimp. Each layer should be coated with mayonnaise. Garnish the prepared Sea Pearl salad with red caviar.
Option with red caviar and various seafood
This is a luxury salad that includes several types of seafood. To prepare it, you will need:
- 1 bag of seafood cocktail (octopus, mussels, shrimp, squid);
- 1 pack of crab sticks;
- 2 tablespoons red caviar;
- half a carrot;
- lettuce;
- cucumber;
- a tomato.
This Sea Pearl salad with shrimp, squid and red caviar is prepared like this. Boil seafood in salt boiling water for 5-7 minutes. Cut the carrots on a special Korean grater with long stripes. Tear lettuce 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 a quarter cup of thick cream (30%), mix well. Put seafood, vegetables and crab sticks on lettuce, pour sauce, lay red caviar on top. As you can see from the photo below, the Sea Pearl salad looks very appetizing.
Smoked Salmon and Peking Cabbage Option
Unfortunately, not everyone can afford to buy several types of seafood 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 head of Beijing cabbage;
- one and a half tablespoons of light cream cheese at room temperature;
- 1 small avocado sliced with wedges;
- 220 grams of sliced smoked salmon;
- 1/4 small red onions, chopped thinly;
- 1 tablespoon sour cream;
- 2 tsp white balsamic vinegar;
- 2 tsp lemon juice;
- 1 tablespoon of young capers, without liquid;
- lemon wedges;
- Red caviar.
Spread the leaves of Chinese cabbage on a plate. Place slices of avocado, smoked salmon and onion on top. Whisk together sour cream, cream cheese, vinegar and lemon juice in a small bowl. Pour the Sea Pearl salad into the prepared sauce and sprinkle with capers. Garnish with lemon slices and caviar.
Option without mayonnaise
This seafood salad is prepared without mayonnaise. Serve it preferably in portioned tall salad bowls, spreading all the components in layers. To make Sea Pearl salad according to this recipe (see photo below), you will need:
- 200 grams of prepared cocktail of seafood (squid, shrimp and mussels);
- 2 tomatoes (chopped);
- 1 sweet pepper (diced);
- 1 can of black olives, boneless, halves;
- 1 cup green salad (washed and torn to pieces);
- 2 tablespoons sesame seeds;
- 3 tablespoons of soy sauce;
- 2 tablespoons pomegranate juice.
Fry the sesame seeds for 2-3 minutes in a frying pan without oil, stirring constantly. Put slices of tomatoes and sweet pepper in a portioned salad bowl, lay the lettuce on top. Add the olives and lay a seafood cocktail on top. Pour in a mixture of soy sauce and pomegranate juice. Sprinkle with sesame seeds.
Option of Lobster, Potato and Caviar
This is the most luxurious recipe for Sea Pearl Salad. If you cannot purchase this delicious seafood, replace it with surimi imitation. In total, you will need:
- 6 lobster tails, 180-200 grams each;
- 3 tablespoons canola oil;
- 3 shallots, peeled and coarsely chopped;
- chopped piece of peeled ginger 1 cm long;
- 1 medium carrot, peeled and coarsely chopped;
- half a glass of dry white vermouth;
- 4 sprigs of fresh thyme;
- 4 sprigs of fresh parsley;
- 12 small young potatoes;
- 1 tbsp. l unsalted butter, melted;
- 1 liter including sea salt;
- 1 tbsp. l chopped dill;
- half a glass of mascarpone;
- 6 glasses of lettuce, torn into pieces;
- olive oil - 1/4 cup;
- 1 tbsp. l freshly squeezed lemon juice;
- 2 tablespoons red caviar.
How to cook it?
Preheat the oven to 220 degrees. Place the lobster tails with the cleaned side up in the frypot with a thick foil. Bake for 14 minutes, or until seafood is opaque. Let cool, then chop the meat into pieces.
In a large frying pan, heat one tablespoon of canola oil over low heat and put shallots, ginger and carrots there. Gently pour vermouth and stir. Add thyme and parsley. Turn off the stove and let the mixture soak in aromas for 20 minutes, then strain, return to the pan and evaporate the liquid from it over a 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. Chill, then cut the potatoes in half or quarter.
In a large bowl, combine lobster meat, potatoes, sea salt, dill, mascarpone and half a glass of vegetable mixture. Stir well. Beat olive oil and lemon juice and mix the chopped leaf lettuce with the resulting dressing. Then take four large serving plates, place on them a mixture of green salad with oil and lemon juice. Divide the salad into 4 servings, put in plates and sprinkle with herbs, garnish with caviar. As you can see from this recipe with a photo, “Sea Pearl” in this version looks really luxurious.
Shrimp and Avocado Option
This salad option involves the addition of tender shrimp and ripe avocados. In combination with lemon juice, you get a wonderful aromatic dish. For him you will need:
- 500 grams of medium shrimp, peeled;
- 2 garlic cloves, pressed or grated;
- a pinch of sea salt;
- 2 tablespoons unsalted butter;
- 5-6 glasses of chopped romaine lettuce;
- 3 medium tomatoes, chopped;
- half medium red onion, finely chopped;
- half a long cucumber or 3 small, small pieces;
- 2 avocados, peeled and chopped;
- Corn grains from 2 freshly cobs.
Ingredients for Refueling:
- juice of one large lemon (3 tablespoons);
- half a glass of finely chopped parsley (cilantro);
- 3 tablespoons of olive oil;
- 1 teaspoon of sea salt;
- 1/8 tsp black pepper.
Cover the shrimp with paper towels and place in a medium bowl. Add pressed garlic cloves, a pinch of salt and mix to season the seafood evenly.
Place a large skillet on a stove heated to moderate temperature. Add 2 tbsp. l butter, melt it and put the shrimp in it in one layer. Fry for two minutes on each side or until cooked. Put on a plate and set aside.
Grind, rinse and dry 1 middle head of romaine lettuce. You should have about 6 cups of chopped greens. Transfer this to a large bowl. Now add 3 sliced tomatoes, thinly chopped red onions, a cucumber straw, 2 diced avocados and a glass of corn.
To make a dressing, pour 3 tbsp into a small container. l fresh lemon juice, then finely chop about half a glass of cilantro (parsley) and mix well. Add the same 3 tbsp. l olive oil, season with sea salt and a generous pinch of black pepper and mix together with the components of the salad.
Shredded Salmon Option
This version of the Sea Pearl is characterized in that it uses smoked salmon mousse, which is then mixed with slices of the same fish and other ingredients. In total you will need:
For salmon mousse:
- 240 grams of fillet of smoked red fish;
- 1 teaspoon mustard;
- 1/4 cup unsalted butter;
- 2 egg yolks;
- 1 tablespoon of lime juice or lemon;
- 1 tablespoon capers;
- a pinch of pepper.
For salad:
- 120 grams of smoked salmon, chopped;
- 1 tablespoon olive oil;
- 1 medium shallot, finely chopped;
- 2 tablespoons caviar (salmon).
Using a food processor, mix egg yolks, lime juice and mustard until the mixture is smooth. While mixing, add oil in a thin stream. Then put salmon and caper slices in the same place, continuing to mix at high speeds. You should have a paste that looks like paste.
Then chop the salmon for the salad into small pieces. Add chopped shallots, olive oil and caviar and mix gently. Spread the salmon mousse on top with an even layer, garnish with caviar.