Any good housewife always has a few “on-duty” recipes for cold appetizers in stock, but sometimes you want to cook something new and unusual - to surprise all the guests. For this, the Pouch of Pleasure salad is the best choice. The main thing is that, despite its unusual appearance and name, it is prepared from very simple ingredients.
Salad ingredients
To prepare the Pouch of Pleasure salad for six servings, you will need:
- boiled potatoes - three pieces;
- boiled shrimp - 300 grams;
- hard-boiled chicken eggs - 2 pieces;
- fresh cucumber (large) - 1 piece;
- slightly salted salmon - 400 grams;
- onions - one head;
- bell pepper - 1 piece;
- mayonnaise for dressing - 5-6 full tablespoons;
- olives - 2-3 pieces;
- fresh herbs (dill is best suited) - about half a bunch;
- garlic - 1 prong;
- spices (black pepper) - to taste.
Preparing the Pouch of Pleasure salad will take you very little time if you prepare all the ingredients in advance. Boil potatoes and eggs, peel the shrimp.
Salad preparation
Boil and peel the potatoes, and then grate them on a fine grater. Put the resulting mass on a dish in a circle, leaving a spacious hole in the center. You should have something like a cylinder.
It is best to grate the potatoes while they are still hot. It will be much easier for you to form a stable shape from warm potatoes.
Peel the cucumber and cut into small cubes. Carefully core the bell pepper and chop finely. Peel the onion, chop finely. If you come across too caustic onions, pour over it with boiling water, and then rinse with running water - this will help reduce the severity.
Boil hard-boiled eggs, cut in half and separate the yolks, cut the whites into small cubes. Boil shrimp in salted water, peel off the shell. If you chose large shrimp, cut them into three parts, small ones can be left whole.
Stir all the chopped ingredients in the hotel bowl and start preparing the dressing.
Flavoring
Take a small bowl and put five to six tablespoons of mayonnaise in it. Mash the egg yolks with a fork and add to the mayonnaise. Pass the garlic through a press, peel and finely chop fresh herbs, mix the garlic with herbs, salt a little and send to mayonnaise and yolks. Add ground black pepper to the resulting dressing.
Salad dressing
Add the mayonnaise dressing, leaving a couple of tablespoons, to the prepared ingredients and mix thoroughly. Gently place the filling in the grated potato dish. Press down on top and flatten with a spoon. Lubricate the resulting composition with the remaining dressing.
Slice the red fish into thin triangular slices. Press each piece of fish firmly against the salad with the narrow end upward, moving in a circle, creating a pouch shape.
If you didn't manage to buy salmon, don't be discouraged. Any lightly salted red fish will do for this salad.
Cut the olive in half and cut each half into thin strips. Place the olive slices on the salad, imitating the seams on our bag, as shown in the photo. Chop the remaining two olives as small as possible or grate.
Turn the top edges of the bag outward, put finely chopped olives in the middle - this will create the illusion that your bag is filled to the top with black caviar.
Prepare a string for the bag - it can be a strip of lemon zest, a feather of a green onion, or a sprig of herbs.
