Salad in cream bowls with shrimp portioned festive

Step-by-step cooking

1. Step 1:

   

   How to make a festive salad in cremans portioned with shrimp? Prepare the products listed in the list. Boil chicken and quail eggs in advance. If the shrimps are frozen, also transfer them from the freezer to the top shelf of the refrigerator in advance. With this method of defrosting, the shrimp retain moisture, will be juicy and delicious. Wash the lettuce leaves well and dry them with paper towels or in a drying carousel for greens.

2. Step 2:

   

   Lightly salted. cut the red fish (I have salmon) into small cubes.

3. Step 3:

   

   Shrimps are boiled and frozen, so they can simply be thawed. But they can also be boiled. To do this, put the shrimp in boiling salted water for 1 minute, then remove it with a slotted spoon and transfer it to a colander to drain the liquid. You do not need to cook them longer, otherwise they will become stiff.

4. Step 4:

   

   How to boil eggs? In boiling salted water, carefully send well-washed chicken and quail eggs. When the water boils again, turn the heat down to medium and cook chicken eggs for about 10 minutes, and quail eggs for about 5 minutes. Drain the water, fill the eggs with cold water. Peel the cooled eggs from the shell. Cut chicken eggs into small cubes or grate on a coarse grater. Cut the quail eggs into two halves just before serving the salad.

5. Step 5:

   

   Grate the hard cheese on a medium grater. Cheese can be any, the main thing is that it is of high quality and delicious.

6. Step 6:

   

   How to make salad dressing? Prepare the necessary ingredients. Take a fat sour cream of at least 20%. Remove the cream cheese from the refrigerator in advance so that it has time to warm up to room temperature.

7. Step 7:

   

   If necessary, drain the liquid from the cream cheese. In a suitable container, mix fatty sour cream (preferably homemade) and cream cheese. Add 1-2 garlic cloves passed through the press, chopped dill, lemon zest and a spoonful of lemon juice. Add salt and pepper to taste.

8. Step 8:

   

   Mix the dressing well until smooth. It turns out to have a rather thick consistency.

9. Step 9:

   

   Start assembling the salad. Put the chopped chicken eggs in the first layer in the cremans. Season them with salt and pepper to your liking. Do not over-salt, take into account the degree of salinity of the fish. Put a tablespoon of cream dressing on top.

11. Step 10:

    

    Lay out the pieces of red fish in the next layer.

12. Step 11:

    

    Tear the lettuce leaves with your hands and put them on the fish.

13. Step 12:

    

    Put a spoonful of dressing on top of the salad.

14. Step 13:

    

    Now lay out the shrimp.

15. Step 14:

    

    A little grated cheese on top.

16. Step 15:

    

    Put a spoonful of dressing on the cheese.

17. Step 16:

    

    Alternate layers to fill the cremans by 3/4 of their volume. Garnish with lettuce leaves, large shrimp, put 1-2 halves of quail eggs.

18. Step 17:

    

    Pomegranate seeds will also decorate the salad and add interesting flavor notes to it. Instead of a pomegranate, you can put 1 teaspoon of red caviar, it will also be delicious))). Cover the cremans with ready-made salad with cling film and send them to the refrigerator for 1-2 hours. Serve chilled.