Calamari salad in custard buns
If you are planning a buffet, then there is nothing better than serving salads in portions, in tartlets or in custard buns. This makes them much more convenient to eat, and the table with snacks always looks neat.
Ingredients
Servings 10–12- 600 g squid
- 6 eggs
- 1 large sweet red pepper
- 5 green onions
- 5 sprigs of dill
- 180 ml of mayonnaise
- salt, freshly ground pepper
- 50 g flour
- 40 g butter
- 1–2 eggs
- 100 ml water
- a pinch of salt
Cooking
Step 1
Cut the butter into small cubes and place in a saucepan with salt. Pour in water and put on fire. Bring to a boil. Constantly stirring with a whisk, pour all the flour into the pan. Continue beating the mixture until it pulls away from the walls of the saucepan and comes together in a lump. Transfer the dough to a bowl and chill.
Step 2
Lightly beat the eggs. Pour the eggs into the bowl of batter in batches, beating well each time, until the batter is smooth and uniform (you may need a little more or less beaten eggs).
Step 3
Preheat oven to 200°C. Line two baking sheets with baking paper. Shape the dough into balls with two spoons (or use a pastry bag) and place on a baking sheet. Bake for 20-25 minutes until the balls are puffed up and golden.
Step 4
Poke a small hole in each custard bun with a knife and return the baking sheets to the oven for 5 minutes. Cool on a wire rack and cut the buns in half.
Step 5
Defrost squid in advance. Clean from the insides, remove the skin and chitinous plate, rinse with cold water. Boil squid in boiling salted water for 5 minutes. Drain in a colander and chill. Cut into small cubes.
Step 6
Remove seeds and membranes from bell peppers and cut into small cubes. Finely chop the green onion and dill.
Step 7
Place the eggs in cold water and boil hard. Crack and rinse with cold water. Clean, cool and cut into small cubes.
Step 8
Mix salad ingredients in a bowl and season with mayonnaise. Salt and pepper. Arrange the salad on cooled buns.