Crayfish necks in brine salad. Salad with crayfish tails

Those who love crayfish will appreciate the salad with crayfish tails, which we bring to your attention. This dish not only diversifies daily menu, but also adequately decorate the festive table. Perhaps, a salad with crayfish tails will remind someone of a somewhat modified Olivier, but the delicacy product added here makes this salad very refined and unlike dishes with a similar set of ingredients.

Ingredients for Crayfish Salad:

Canned cancer necks - 1 can;

Eggs - 3 pcs.;

Fresh cucumber (large) - 1 pc.;

Apple - 1 pc.;

Potatoes - 2 pcs.;

Canned green peas - 1 can;

Mayonnaise, salt - to taste;

Parsley - for decoration.

How to prepare a salad with crayfish tails:

Drain all the liquid from the jar of cancer necks, remove the necks and put them on a paper towel to finally get rid of excess moisture. Cut cancer necks in half.

Boil potatoes (you can in uniform, you can without it - it’s an exclusively master’s business), wait until it cools down, peel (if still in uniform) and grate with large holes.

Boil hard-boiled eggs and also chop them with a coarse grater.

Peel the cucumber and apple, remove the seeds from the apple and cut into thin strips. It is better to take both an apple and a cucumber large enough so that the taste of the salad is as fresh and juicy as possible.

Everything that you have prepared must be mixed, added green pea, salt to taste and season with mayonnaise. Of course, you add as much mayonnaise as you like, but you should not put too much of it, because the cucumber gives its moisture, and with big amount mayonnaise, this can spoil the salad, making it overly thin.

Put the prepared salad in beautiful dishes. It can be a large salad bowl or portion plates- depending on the situation and your preferences. Decorate the dish with parsley sprigs - and you can start the meal.

In Russian villages, they have never heard of shrimp, but in the central regions, remote from the sea, so for sure. In this area, crayfish acted as the main source of protein. In fact, this is a huge shrimp. As you know, meat in cancer is contained in minimum quantities. For its compact placement, claws and a tail section are adapted. Rusyns liked crayfish, although it was difficult to catch them. Densely overgrown pools under snags and silt were considered habitats for crayfish. Some got the hang of getting crayfish with their hands, and many used special cages in which a couple of crayfish ended up.

The use of crayfish in culinary dishes not practiced, because they are considered an independent product. They are boiled, salted and cleaned. This dish is excellent for beer.

Not everyone knows the fact that you can benefit from eating crayfish, since their meat tends to be easily digestible and saturate the human body with protein. It contains amino acids, trace elements and rare vitamins. Cancer necks can, as well as crab meat nutrition. Low calorie salads ideal component such a menu.

Cooking crayfish is a simple yet brutal process. They are boiled alive in a huge pot. The water must be salted, and the cooking process itself lasts 10 minutes. Then the crayfish are cut, that is, the meat is removed from them, the remaining parts are disposed of.

Many are puzzled by the question related to why shrimp are suitable for cooking many dishes, and crayfish are deprived of attention from this point of view. In order to restore justice, we publish recipes, following which you can start preparing salads using the crayfish neck.

• portion of 250 g cancer necks,
• 300 g chicken meat,
• three eggs,
• green canned peas- 100 g,
• sour cucumbers - 100 g,
• fresh cucumbers - 100 g,
• a couple of carrots
• a couple of potatoes
• 100 g green onion,
• 200 g sunflower oil.

We get products for the sauce:

• 200 g sunflower oil,
• egg,
• a couple of tablespoons of lemon juice
• sugar
• pepper,
• salt,
• Chinese cabbage- 100 g.

We are engaged in cutting it into the form of cubes. Carrots and potatoes are boiled together with the peel, peeled after cooling and chopped into cubes. Slicing and salted is done in a similar way.

We carry out the connection of all cooked products, the addition of this mass, and cancer necks in brine. Salt, pepper and add homemade sauce. This mayonnaise is made from sunflower oil, sugar, eggs, salt, pepper and lemon juice.

Whisk the components intended for making the sauce without lifting the blender from the bottom of the bowl. If the oil does not dissolve, it is necessary to raise the blender very slowly - the mass must be given the required consistency. After thorough, gentle mixing, put the salad on a dish, the bottom of which is covered with Chinese cabbage in the form of sheets.

fish salad

We get the required components:

• fish - 500 g,
• carrot,
• sour cream and mayonnaise - 100 g servings,
• dill,
• apple,
• Dutch cheese - 150 g,
• a couple of eggs and
• walnuts.

In order to prepare "crayfish necks", we turn them into pieces using any of the varieties. also shrinks. Boil everything cooked in a pot of water until tender.

After taking out the fish, you need to cool it, place it in a blender along with the carrots and beat thoroughly. The dill that remains, chop, and supplement the fish with it, mix. The result was "Cancer necks".

We prepare the dressing by combining sour cream and mayonnaise together. This is why the “cancer necks” play the role of the first of the layers, the second, smeared with dressing. cleaned and ground on a grater. Then laid out as a third layer, lubricated with dressing.

Then it goes, rubbed and smeared with dressing. Grated and smeared with dressing will act as the final layer of the dish. Dutch cheese. Parsley, chopped, and for salad dressing.

We get the required components:

• 8 crayfish,
• egg,
• red tomato,
• green salad,
• half an onion
• pepper and salt.

After boiling, we are engaged in cooling and cleaning the crayfish. Lettuce leaves are washed, dried and hand-picked to lay on the bottom of the plate. Hard-boiled egg, peeled, chopped into four parts. The same way . The onion is crushed in the form of straws.

We carry out the placement of all prepared products on lettuce leaves, salt, add mayonnaise and pepper on top of the mass. This salad should be served immediately after preparation.

Salad with marinated crayfish tails

We get the required components:

• marinated necks - a portion of 200 g,
• chicken meat - 300 g,
• one by one fresh cucumber And
• apple,
• a couple of sour cucumbers,
• three eggs,
• three potatoes and
• salt.

We are engaged after, cooling and cutting it into small cubes. The potatoes are boiled with their skins, peeled and cut into cubes. Hard-boiled chicken eggs are peeled and also cut into cubes.

We carry out further, grinding into small pieces of fresh. We clean the apple and chop it into slices. If cancer necks have large sizes then they are cut into halves. We make a connection of all prepared products. For dressing, use the sauce. Mayonnaise is quite suitable for this salad.

Now we will tell you a few original recipes lettuce with crayfish, more precisely with crayfish tails. Meals come out hearty, with piquant taste, they will be a real decoration of any table.

Salad with crayfish tails - recipe

Ingredients:

• peeled cancer necks - 250 g;
• rice - 0.5 cups;
• lettuce leaves - 5 pcs.;
• green apple- 1 PC.;
• canned corn- 100 g;
• greens, salt, pepper, mayonnaise - to taste.

Cooking

Boil the rice until tender in salted water, then drain the rest of the water, and wash the rice. Crayfish necks are also cooked until cooked, then cooled and cleaned. We tear lettuce leaves with our hands, and finely chop the apple. We combine all the ingredients, add mayonnaise, salt and pepper to taste and mix. Ready salad sprinkle with fresh chopped herbs.

Salad "Olivier" with crayfish tails

Ingredients:

• boiled potatoes - 2 pcs.;
• boiled eggs chicken - 2 pcs.;
• boiled quail eggs - 3 pcs.;
• boiled chicken fillet - 300 g;
• ham - 100 g;
• canned cancer necks - 150 g;
• red caviar - 2 tbsp. spoons;
• canned green peas - 3 tbsp. spoons;
• fresh cucumber - 1 pc.;
• green onion- 50 g;
• dill, parsley - for decoration;
• mayonnaise - 100 g;
• sour cream - 50 g;
• salt - to taste.

Cooking

Chicken fillet, ham, chicken eggs, cut potatoes and cucumber into cubes, chop green onions. Connecting prepared ingredients, add green peas, half of the caviar and crayfish necks. We combine sour cream with mayonnaise and pour over the salad with this mixture, mix everything well and, if necessary, add salt to taste. Now let's start decorating the salad: quail eggs cut in half lengthwise. We place them cut up in the center of the salad bowl, and put caviar on top with a small spoon, decorate the salad with the remaining crayfish tails and sprigs of greens. IN this recipe Cancer necks can be replaced by any lightly salted fish and prepare, for example,

Crayfish meat (crayfish necks) is the Russian answer to foreign shrimp and other seafood. According to your taste, calories and biological value sea ​​shrimp and crayfish are almost identical. The same pleasant salty sweetness and specific aroma, composition rich in rare trace elements and vitamins.

There is very little meat in the lake "lobster". The tail is eaten, where it is concentrated most of pulp, and claws. The rest of the body is discarded as unnecessary. In industry, only meat from the tail is used, which, when cleaned, has an oblong ribbed appearance resembling chicken neck. For the external similarity of the fillet and received vernacular name"cancer necks".

For real delicious delicacy obtained from live-cooked crayfish, and this seasonal product available only during the warm season. Therefore, most often the salad is prepared from pickled necks or meat. quick freezing boiled with spices.

Salad with crayfish tails is an exclusive treat and should be served beautifully. If common dish, then framed by lettuce leaves, and if portioned, then in elegant bowls - salad bowls or in the form of miniature puff cakes. Salad with crayfish is also stuffed buffet snacks- tubules, tartlets and pancake bags.

Tomato and crayfish salad

Easy spring salad on quick hand. It comes out tastier if you take not ready-made marinated necks, but frozen ones.

List of ingredients:

• Cancer meat frozen - 200 g.
• Bay leaf.
• Ripe tomatoes - 200 g.
• Black pepper.
• Ginger root - 1-2 cm.
• Salt.
• Chicken egg - 2-3 pcs.
• Fatty sour cream - 150 g.
• Fresh parsley - 20 g.
• Onion - 1 pc.
• Lettuce leaves.

Cooking method:

1. Boil cancer meat with pepper, ginger root, bay leaf, salt. cool down.
2. coarsely cut ripe tomatoes. Boil and chop the egg.
3. Chop the parsley leaves. Onion finely chop and scald if necessary.
4. Mix the ingredients of the dish (onions, crayfish, tomatoes and parsley). Fill with sour cream, vegetable oil. Bring to taste with spices.
5. Coarsely tear lettuce leaves and place in a thick layer on a plate. From above, make a slide from the finished salad.
6. Before serving, additionally pepper and garnish with a citrus slice (lime, lemon).

Salad "River"

Unpretentious salad from familiar products with the addition of cancer necks.

List of ingredients:

• Cancer necks in canned food - 150 - 200 g.
• Fresh cucumber - 2 pcs.
• Chicken egg - 3 pcs.
• Olive mayonnaise with lemon juice - 200 g.
• Apple - 1 pc.
• Peas - 100 g.
• Potatoes - 2 pcs.
• Parsley.
• Pepper.
• Salt.

Cooking method:

1. Boil and grate the egg. Chop the cucumber into long strips.
2. Cut the apple into cubes and drizzle immediately with the mixture. apple cider vinegar And vegetable oil. So its flesh will remain light.
3. Bake potato halves with spices. Cut into strips, as if frying fries.
4. Chop a bunch of parsley, green onions if desired.
5. Mix cancer necks, peas, chicken egg, potato straw, greens, apple cubes and spices. Fill with mayonnaise.
6. Divide among salad bowls. Garnish with olive and parsley sprigs.

Cocktail salad "Sweet couple"

The appetizer is prepared in the form of a cocktail salad and in the form of portioned puff cakes.

List of ingredients:

• Cancer necks in canned food - 200 g.
• Canned shrimp - 200 g.
• Olive mayonnaise with lemon juice - 200 g.
• Chicken egg - 3 pcs.
• Lime, lemon - 0.5 pcs.
• Hard cheese - 50 g.
• Fresh cucumbers - 2-3 pcs.
• Cherry tomato or pickled pepper for garnish
• Lettuce leaves or
• Arugula greens.
• Soy sauce or balsamic - 1 tsp

Cooking method:

1. On a special nozzle, finely chop the cucumber (like a Korean carrot).
2. Boiled piece hard cheese and grind the egg on the cheese profile (for parmesan flakes).
3. Mash marinated seafood and crayfish with a fork or chop into coarse minced meat. Season the mass with soy (balsamic) sauce and lemon juice.
4. At the bottom of a glass or a special salad form (tin ring d 10-15 cm), lay cucumber straws tightly.
5. Mix cheese with egg and mayonnaise. Pepper well and spread in a thick layer on top of the cucumbers.
6. Put the minced seafood on top. If the salad is served in a glass, then upper layer it is permissible to make uneven, in the form of large peaks. In tin form, the top must be made even.
7. Decorate the surface of the appetizer with small lettuce leaves or arugula. As a bright note, add a quarter of a citrus ring, a fresh cherry berry, or one pickled pepper.

Salad "Sunny Italy"

A picturesque salad for an elegant "green hill". Pepper pods are desirable to pick up multi-colored.

List of ingredients:

• Sweet pepper - 2 * 0.5 pcs. (orange, green/red).
• Sweet and sour apple - 1 pc.
• Orange - 1 pc.
• Frozen crayfish necks - 350 g.
• Balsamic sauce - 20 ml.
• Sweet onion - 1 pc.
• Greens - 20 g.
• Pepper.
• Sour cream - 150 g.
• Dried herbs. A mixture of "Provence" - 1 tsp.
• Vegetable oil - 2 tbsp. l.
• Salad mix - 350 g.

Cooking method:

1. Boil crayfish meat with your favorite spices. Cool down.
2. Finely chop the sweet onion. Grind the shredder with your hands and salt. Mix with vegetable oil and chopped herbs.
3. Fillet the orange. To do this, disassemble into slices, remove seeds and films. Divide the peeled pulp with your hands into 2-3 parts.
4. Peel the sweet and sour apple and cut into large cubes. Sprinkle with lemon juice, otherwise they will darken.
5. Mix apple, crayfish necks, oranges, Bell pepper and a third of the salad mix. Combine with sour cream and vegetable oil with herbs and onions. Season with spices and spice mixture"Provence".
6. Before serving, pour the rest of the mix onto a plate, and make a slide of lettuce on top.
7. Garnish with olives to taste.