Squid salad with egg and cucumber with corn

Step-by-step cooking

1. Step 1:

   

   How to make a squid salad with egg, cucumber and corn? Very simple! Prepare the necessary ingredients. Squid can be used already peeled without skin or with skin. If you use unpeeled squid, you must first remove the skin from them, remove the insides. Take natural yogurt, the fatter and denser, the better. If desired, you can add 1 tablespoon of mayonnaise to the yogurt for taste.

2. Step 2:

   

   Boil the prepared squid carcasses. How to boil squid? Throw the peeled squid into salted boiling water. Cook them for 1-2 minutes. Do not cook longer!!! Otherwise, the squid will become hard as rubber and completely tasteless.

3. Step 3:

   

   Remove the squid from the water, dry it and let it cool. Then cut into strips.

4. Step 4:

   

   Cucumber also cut into strips.

5. Step 5:

   

   Hard-boiled eggs, cool and peel. Also cut the eggs into strips.

6. Step 6:

   

   Drain the liquid from the canned corn. Dry the grains.

7. Step 7:

   

   Wash, dry and finely chop the greens. I have a bunch of greens consisting of parsley, dill and a few leaves of frillis salad. You can also use other herbs to taste: green onions, spinach, basil, etc .

9. Step 8:

   

   If you don't have time, you can just combine all the ingredients in a salad bowl, season with mayonnaise and mix. But I suggest a more elegant salad serving, forming it in a culinary ring. Place the ring on the plate (I have a diameter of 16 cm). Put all the squid in the first layer and tamp it down. Top the squid with salt, pepper and pour yogurt.

10. Step 9:

    

    Put cucumbers in the next layer and also sprinkle with spices and pour yogurt.

11. Step 10:

    

    Put the eggs behind the cucumbers, which are also salted, peppered and lightly drizzled with yogurt.

12. Step 11:

    

    The next layer is chopped greens. It does not need to be seasoned with anything.

13. Step 12:

    

    And put the corn in the last layer. Tamp the salad so that all the layers are compacted and the salad does not fall apart when serving. Put the finished salad in the refrigerator for 30 minutes for impregnation.

14. Step 13:

    

    Remove the cooking ring before serving. Decorate the salad as desired and serve it to the table. Bon appetit!