Seafood salads on the festive table: "delicious" recipes

Do you want to pamper yourself and your loved ones? Or surprise the guests with an extravagant snack? Nothing is easier! For this you need to include seafood in the festive menu . Delicate pink shrimps, snow-white squid rings, curly scallops, juicy "Saint-Jacques", octopuses and cuttlefish - the choice is really great. With seafood any salad will turn into a vintage gourmet dish. True, you need to know some secrets of preparing mysterious inhabitants of the ocean depths. In this article, we will tell you how to prepare seafood salads on a festive table. Below you will find a selection of the best recipes. For salads you can use ready-made seafood. This can be boiled shrimp, krill meat, and even canned food from a variety of shellfish. But the collection also contains recipes, where raw seafood is used. This, above all, concerns oysters, mussels, and rapans.

Salad from Yulia Vysotskaya

Royal (or tiger) shrimps are part of many snacks. But also from small crustaceans, too, you can prepare a delicious seafood salad . Recipes often include the use of already boiled shrimp. But Julia Vysotskaya recommends taking ten pieces of cleaned, but raw crustaceans. They need to be defrosted first. In a bowl, prepare lezones from eggs, two spoonfuls of water, a pinch of salt, black and cayenne pepper. In this mixture is the perch of shrimp. In parallel, we heat olive oil in a frying pan. It should be enough to fry deep-fried. We take the shrimps from the lezones, we pour in flour and put them in a frying pan. Spread out on a napkin to cover excess fat. Finely shred a half of a red onion and three pickled little cucumbers. In a bowl, mix these two ingredients, fill them with juice, half a lemon, 2 tablespoons of mayonnaise, 1 tbsp. L. Dijon mustard, chili sauce on the tip of the knife. Solim refueling. One large tomato and half of the sweet Bulgarian pepper are cut into pieces. A small head of "Romano" salad is torn. Mix these three components in a salad bowl. Dressing with sauce, stir. Top spread the fried prawns in batter. If desired, you can prepare a salad of seafood without mayonnaise.

With crabs and broccoli

This dish can be prepared both in a budget variant and on a holiday. In the first case, expensive crab meat can be replaced with a surrogate - surimi. But if we want to make seafood salads on a festive table, let's not waste time on trivialities and acquire a quality product. It will take three hundred grams of ready-made crab meat. Let's cut out the broccoli, remove the coarse stalk, cut it into inflorescences. Let's bleach them in salted water for 2-3 minutes. Let's drop it on the colander. We put the cooled cabbage in a salad bowl, pour the juice of a half of lemon. Two hard boiled eggs chopped large, like crab meat. All mixed, salted, dressed with mayonnaise.

With rapans

This is a very simple seafood salad. The main difficulty is to cut out the bitter stomachs of the rapans. Next we boil these snails in boiling water (unsalted) for twenty minutes. Cool and chop the tapes with strips. We marinate the meat of shellfish in soy sauce, and the rings of the chopped onion are in vinegar. Leave for half an hour. During this time we cut into cubes two tomatoes, one Bulgarian pepper and two hard-boiled eggs. We shift the vegetables into a salad bowl. We add eggs. We express from the pickle marinade, we also add them to the salad. Stir, salt, if necessary, pepper. We fill with mayonnaise. Mix again. We leave for a while in the refrigerator, so that all the ingredients, as they say, gave their taste. Before serving, decorate the dish with rings of pickled onions.

With pear, grapefruit and shrimp

Some salads from seafood, on a festive table which often prepare, include, apparently, incompatible products. The combination of fruits and shrimp does not seem strange to you? Try this exotic salad! A dozen large peeled shrimps are fried from two sides for two minutes in a small amount of olive oil. Two pears are cut into thin slices. One grapefruit is cleaned not only from the peel, but also from the transparent membranes. We act carefully, so that the lobules do not fall apart as much as possible. In a separate bowl we squeeze out the juice of one lemon. Add a large spoonful of olive oil and a little - honey, season with salt and pepper, whisk. On the plate we spread the cooled shrimps, alternating them with the pear and grapefruit lobules. We pour the dressing. Decorate with a sprig of dill and ground cashews.

Italian salad with octopus

This dish is served warm on the table. Separately, you need to prepare salad dressing Vinaigrette (1 tablespoon of wine vinegar, 4-5 tablespoons olive oil, 1/2 tsp salt, black pepper ground at the tip of the knife). Two hundred ounces of octopus is boiled until soft. Also we prepare two potatoes in a uniform. We clean them, cut them into cubes and fry them in vegetable oil to a crust. Six cherry tomatoes are divided in half. Ten black olives are released from the bones. Mix all the ingredients. Add the "Vinaigrette" dressing. You should know how to serve a warm salad with octopus. We spread it on washed with ice water and a dried leaf. Next we place canned green beans. The entire dish should be lightly sprinkled with grated Parmesan cheese.

Salad with seafood and avocado

For this dish, we need two hundred grams of boiled peeled shrimp. Avocado peeled, cut in half, remove the stone. Flesh cut into small cubes. We clean the orange, remove the white membranes. If the citrus is very large, the lobules are divided in half. A bunch of lettuce "Iceberg" mine under the icy water, diligently shaking off the moisture, tearing the leaves with their hands in a deep dish. Add the avocado and orange. Stir, salt to taste. Salad with seafood and avocado is usually filled with olive oil. Top with boiled shrimps. You can rub on top of Parmesan or any other solid kind of cheese.

From the "sea cocktail"

In the supermarkets you can often find this frozen product. From this assortment you will get a delicious seafood salad. The recipes for such snacks are numerous, but we will mention only one of them. Boil the "sea cocktail" in salted boiling water for about seven minutes. We throw it back to the colander, leave it to drain and cool. Three large and juicy tomatoes are mine, cut into small slices. A bunch of lettuce is torn to pieces. We make refueling. We connect in a jar five spoons of olive oil and juice of one lemon. We screw the lid and shake the container like a shaker. We connect the "sea cocktail", refueling, tomatoes, salad. Stir, season with salt and Provencal herbs. Such salads from seafood on the festive table can be served in different ways: in a dish, on a sheet of Peking cabbage, in serving kremankah.

With scallops

Many people avoid salads because of their high-calorie filling. But you can make this dish very dietary. We offer you a salad of seafood without mayonnaise and vegetable oil. Approximately two hours before the dish is served, 650 grams of sea scallops are cooked on the table. We pour them with the juice of one lime, sprinkle with two spoons of dry coriander, rings halves of a red onion, jalapeno pepper. Stir, cover and put in the fridge to marinate. In a bowl, mix canned corn (from 1 jar) with two tablespoons of olive oil. Season it with salt and chili. The dish for appetizers is covered with lettuce leaves. In the center lay out the scallops, detached from the marinade. We put corn on the sides. On it we spread circles of tomatoes. We decorate the dish with the flesh of avocado and lime slice.

"Sea breeze with squid"

Peel these seafood from the skin and boil literally a minute in boiling water. We cut the cooled meat of two squids with straws. Separately shinkem semirings two bulbs. Sprinkle with sugar, scalded with boiling water, pour in a spoonful of vinegar. We leave for a quarter of an hour. After this time, express the onion and mix with squid. Now we'll think about how to fill our salad with seafood "Sea Breeze". You can make a simple sauce based on olive oil and lemon juice. But much more delicious dish will be released under a complex dressing. Mix in a spoonful of mayonnaise, French mustard and lemon juice. All is ready!