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Salad with Squid and Fresh Cucumber
Instructions
So that the salad does not swim in the large amount of liquid that cucumbers contain, I cut them into short strips first. At the same time I put the eggs on to boil for 8 minutes (this way they come out hard-boiled).
I transfer the cucumber strips to a sieve and add a pinch of coarse salt, which helps the moisture come out. I wait half an hour, stirring the cucumbers a few times during that time.
I clean the squid under running water, removing the outer skin by lifting it with a knife and rolling it off with my fingers. I take out the backbone and the entrails.
I prepare all the bodies this way.
I drop the prepared squid into boiling water (you can leave it unsalted, as there will be enough salty ingredients in the salad). I boil them for 1 to 1.5 minutes, no more.
I lift the squid out with a colander and douse them with cold water to stop the boiling process at once.
I cut the bodies into short strips.
I cut the eggs the same way.
I chop the mix of fresh greens.
The cucumbers have released some moisture; you can squeeze them out a little more.
To make a mounded salad, I mix all the ingredients with the greens and mayonnaise and serve it. For a beautiful presentation I make the salad layered, and for this I use a removable ring. Since the ring is 12 centimetres across, I had to line the inner sides with a strip of acetate film to increase the height of the ring. To make it cling more tightly to the ring, I grease it with a drop of vegetable oil. I spread half of the cut squid strips over the bottom.
I cover them with a lattice of thick mayonnaise.
I sprinkle everything with part of the chopped greens.
I lay out half of the cucumbers.
I cover them with mayonnaise as well.
On top – part of the eggs.
Once they have soaked in the mayonnaise lattice, I repeat all the layers one more time.
If the height of the ring is not enough, I gently lift the sides and keep laying out layer after layer. I add the greens last.There is no need to let the salad with squid and fresh cucumber rest – you can put it on the table straight away.Give it a try, bon appétit!
Tips
- 1
Boiling the squid for 1 to 1.5 minutes is the secret to tenderness. Any longer and they turn rubbery. Aim for exactly 1.5 minutes after dropping them into the boiling water.
- 2
Dousing with cold water stops the cooking. Without this the squid keep cooking in their own heat and turn tough.
- 3
Cucumbers with salt in a sieve are the secret against wateriness. The salt draws out the excess moisture in 30 minutes, so the salad will not turn runny.
- 4
Acetate film in a removable ring gives a restaurant-style presentation. The layered salad holds its shape just like in a cafe. The same principle works in other kinds of seafood salads.
FAQ
How to choose squid? +
Ideally uncleaned bodies in their skin (as in the recipe, the more premium choice). Alternatives: pre-cleaned bodies (quicker, but less fresh) and squid rings (for frying in batter). Brands such as Polar Bear, Defa, Baltic Coast and Ocean are reliable. Freshly frozen squid should not have a lot of ice inside the pack. Fresh squid is a rarity in Russia. A body of 12 to 15 cm is optimal (large ones are sinewy). Thaw frozen squid in the fridge for 4 to 6 hours or in cold water for 1 to 2 hours in a bag. Do not buy squid with a dark coating inside – it has gone off. Be sure to remove the backbone (the transparent plate).
What can replace squid? +
Alternatives: peeled shrimp (more tender, cook faster), mussels in their own juice (an Asian note), octopus (a premium option) and a seafood cocktail mix (budget-friendly). Brands such as Vichi, Fishera and Meridian are good quality. Fresh or frozen work equally well. Do not use salted herring (it changes the flavour) or mackerel (a different character). For a premium salad, use a mix of squid and shrimp. For a lighter version, add more greens and cucumbers and fewer eggs. For a Japanese variation, use squid and nori. A ratio of 330 g of seafood to 4 servings is optimal.
How long does the salad keep? +
In the fridge in a container with a lid – 24 hours. Any longer and the cucumbers will turn runny and the mayonnaise will separate. Before serving, stir it and add a spoonful of fresh mayonnaise if needed. Take it out 15 to 20 minutes before serving (cold dulls the flavours). Do not leave it at room temperature for more than 2 hours – seafood and mayonnaise spoil quickly. For a packed lunch, keep the components separate and combine them before eating. For a buffet, garnish it 10 minutes before serving. Freshly made, it is at its best in the first hour. Make the layered version 1 to 2 hours before serving so it soaks through and holds its shape.
What to serve the salad with? +
It works as a standalone starter for a festive table or supper. Serve it with crisp croutons or wholegrain bread. With a dry white (Sauvignon Blanc, Chablis) or prosecco for a European feel. With sparkling wine or champagne for a New Year touch. For a family lunch, serve it with a light vegetable soup. With a fresh baguette roll. With a cup of green or jasmine tea. For a buffet, in small individual cups. With fish broth for a sea-themed lunch. With a seafood cocktail or light beer. A versatile salad for festive occasions and pleasant evenings.
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