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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 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.
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). 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). 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.
Tip: see our guide on how long to boil squid so it stays tender.
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