Salad with squid and sour cream

Cookinero 24 Apr 2025

Salad with squid, sour cream, eggs and cucumber - unusual in taste and very easy to prepare. Squid is a common product of Asian cuisine. It comes to us frozen. The choice of quality ingredients ensures the excellent taste of the dish. Squid should be whole, without spots and stale smell, with an even layer of ice crust. This means that the product was not defrosted and frozen again.

How to cook Salad with squid and sour cream

Step 1

Salad with squid and sour cream

Boil the squid. Put a pot of salted water on the fire and bring to a boil. Put in the squid pieces and cook for 3 minutes, immediately remove from the boiling water and cool.

Step 2

Salad with squid and sour cream

Combine the squid with the remaining ingredients. Cut the eggs into strips. Combine the squid, cucumbers and eggs in a salad bowl, add sour cream, season with salt to taste.

Salad with squid and sour cream - FAQ About Ingredients, Baking Time and Storage

Yes, frozen squid works well—just thaw it completely in the fridge before boiling. Cook time remains the same (3 minutes).
Greek yogurt or mayonnaise are great alternatives, though yogurt will be tangier. For a dairy-free option, try coconut cream.
Store in an airtight container for up to 2 days. The sour cream may separate slightly—stir well before serving.
Absolutely! Replace squid with marinated artichoke hearts or hearts of palm for a similar texture. Skip the eggs for vegan versions.
Properly cooked squid turns opaque white and firms up slightly. Overcooking makes it rubbery—stick to 3 minutes max.
Serve chilled on a bed of greens, in lettuce cups, or with crusty bread. Garnish with fresh dill or chives.
Freezing isn’t recommended—the sour cream and cucumbers will become watery when thawed. Best enjoyed fresh.
Double or triple ingredients easily. Keep dressing separate until serving to maintain freshness.

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