Squid, Kijuch, Salad with squid, Far Eastern squid, Salads

Far Eastern squid salad with coho salmon sauce

Name: Far Eastern squid salad with coho salmon sauce
Total time: 20 min
Ingredients: Baku tomatoes - 100 g; iceberg lettuce - 70 g; green turnip - 20 g; squid s / m - 100 g; shrimp without shell and head - 60 g; mustard grain - 20 g; slightly salted salmon - 60 g; canned anchovies - 10 g; Activia yogurt - 100 g; Provençal mayonnaise - 100 g; lemon juice - 5 ml; powdered sugar - 3 g

November 12,2022

Ingredients

Baku tomatoes - 100 g
iceberg lettuce - 70 g
green turnip - 20 g
squid s / m - 100 g
shrimp without shell and head - 60 g
mustard grain - 20 g
slightly salted salmon - 60 g
canned anchovies - 10 g
Activia yogurt - 100 g
Provençal mayonnaise - 100 g
lemon juice - 5 ml
powdered sugar - 3 g

Cooking

Step 1

Place mustard, salmon, anchovies, yogurt, mayonnaise and juice in a blender and beat until smooth. Strain the resulting sauce.

Step 2

Scald the tomatoes with boiling water, peel, salt, sprinkle with powdered sugar and put in the oven for 4 hours at a temperature of 70 degrees.

Step 3

Salt and pepper the squid and shrimp and grill them. Lettuce and turnip cut into strips, season with sauce and put on a plate.

Step 4

Lay shrimp and squid on top. Arrange the tomatoes on the sides of the plate.