Salad with squid and sour cream

Name: Salad with squid and sour cream
Total time: 30 min
Yield: 2
Cuisine: Asian, Korean
Ingredients: Squid - 300 g; Cucumber - 300 g; Chicken egg - 120 g; Sour cream - 100 g; Cucumber - 300 g

Cookinero 24 Apr 2025

4750

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

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

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

Can I use frozen squid instead of fresh for this salad?

Yes, frozen squid works well—just thaw it completely in the fridge before boiling. Cook time remains the same (3 minutes).

What can I substitute for sour cream if I don't have any?

Greek yogurt or mayonnaise are great alternatives, though yogurt will be tangier. For a dairy-free option, try coconut cream.

How long does this squid salad last in the fridge?

Store in an airtight container for up to 2 days. The sour cream may separate slightly—stir well before serving.

Can I make this salad vegetarian?

Absolutely! Replace squid with marinated artichoke hearts or hearts of palm for a similar texture. Skip the eggs for vegan versions.

How can I tell if the squid is cooked properly?

Properly cooked squid turns opaque white and firms up slightly. Overcooking makes it rubbery—stick to 3 minutes max.

What are some serving suggestions for this salad?

Serve chilled on a bed of greens, in lettuce cups, or with crusty bread. Garnish with fresh dill or chives.

Can I freeze this salad for later?

Freezing isn’t recommended—the sour cream and cucumbers will become watery when thawed. Best enjoyed fresh.

How can I adjust this recipe for a larger crowd?

Double or triple ingredients easily. Keep dressing separate until serving to maintain freshness.

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