Salad with crayfish tails is an original dish traditional for Russia. There are many recipes for salads with the addition of tender crayfish meat, but the classic is the option with crayfish tails and boiled chicken.
Foods needed to make a salad with crayfish tails
The recipe for a salad with crayfish tails in many ways resembles the popular dishes with crab meat today. However, crayfish tails are a traditional Russian food product that was widely used before foreign seafood was imported into the country.
To prepare the salad, you will need the following ingredients: 250 g of crayfish necks, 300 g of chicken fillet, 3 chicken eggs, 100 g of pickled peas, 100 g of pickled cucumbers, 100 g of fresh cucumbers, 2 medium carrots, 2 potato tubers, 100 g of green onions, 200 g sour cream, Chinese cabbage leaves, ground black pepper, salt, granulated sugar, lemon juice.
Cooking salad with crayfish tails
Boil the chicken fillet in salted water until tender. Once the meat has cooled, it is cut into small cubes. Carrots and potato tubers are boiled separately. They are peeled and cut: potatoes - into cubes, carrots - into thin strips.
Meat and vegetables are transferred to a deep container, convenient for mixing the ingredients. Pickled and fresh cucumbers are cut into cubes and added to the other ingredients along with the peas. Boiled chicken eggs are peeled from the shell. The yolk is rubbed through a fine grater, and the white through a coarse grater. The protein is transferred to a container. The yolk is needed to decorate the dish.
All ingredients are thoroughly mixed, adding granulated sugar, salt and ground black pepper to taste. The salad is seasoned with sour cream and lemon juice. Often, instead of sour cream, mayonnaise is used for dressing salads. In this case, it is recommended to prepare the sauce yourself. Peking cabbage leaves are laid out on a platter and salad is spread on them in a heap. Sprinkle the top of the salad with grated chicken yolk and garnish with chopped herbs.
Peeled crayfish necks are boiled in boiling water for just a couple of minutes. Then they are carefully laid out on the surface of the salad, trying to give the dish an attractive look.
This is an everyday version of a salad with crayfish tails. You can also prepare a festive version. In this case, the dish is prepared in portions, laying out the ingredients in layers in special forms, placed on plates. Each layer is coated with sour cream. Then the mold is lifted up, and the salad remains on the plate. Crayfish necks can be finely chopped and added to the dish or decorated again with them on the surface.
