Festive salad “Sea Pearl” (8 options)

Salad

Pearl salad - recipes

Salad

The Pearl salad is prepared from seafood, boiled vegetables, dried fruits and other delicious ingredients. It is not known for certain who the author of the dish is. Maybe it was the Germans, the discoverers of puff pastries, or the French, who turned salads into real masterpieces of culinary art. In order to not only feel, but also see the beauty of the finished dish, it is recommended to place it in a transparent container. A hearty and nutritious salad will not leave anyone indifferent.

Classic salad “Pearl” with crab sticks

An interesting feature of this dish is that the components in it can be mixed, seasoned with sauce, or laid out in layers.

To prepare a classic snack, you should stock up on:

• crab sticks – 300 g;
• squid – 250 g;
• red caviar – 120 g;
• chicken eggs – 3 pcs.;
• mayonnaise sauce;
• spices.

First, eggs and squid are boiled and cooled at room temperature. Delicious crab sticks are beautifully cut into small cubes, squid in the form of straws, egg whites are crushed with a grater.

All ingredients are mixed in a suitable container, seasoned with spices and sauce. A decoration is placed on top - a sea pearl made from caviar and half a boiled quail egg.

Calorie content of foods possible in the dish

• Egg white - kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg - 157 kcal/100g
• Ostrich egg - 118 kcal/100g
• Altai cheese – 355 kcal/100g
• Gruyère cheese – 396 kcal/100g
• Kaunas cheese – 355 kcal/100g
• Latvian cheese – 316 kcal/100g
• Lithuanian cheese – 250 kcal/100g
• Lake cheese – 350 kcal/100g
• Aiaideus cheese – 364 kcal/100g
• Cheese "Altai" 50% fat - 356 kcal/100g
• Appnzeller cheese 50% fat content - 400 kcal/100g
• Gouda cheese 45% fat content - 356 kcal/100g
• Dutch cheese – 352 kcal/100g
• Maison Blanc cheese (semi-hard) – 360 kcal/100g
• “Kostromskaya” cheese – 345 kcal/100g
• Lambert cheese – 377 kcal/100g
• Cheese “lo spamino” – kcal/100g
• Poshekhonsky cheese – 350 kcal/100g
• “Russian” cheese – 366 kcal/100g
• “Soviet” cheese – 400 kcal/100g
• Steppe cheese – 362 kcal/100g
• Uglich cheese - 347 kcal/100g
• Cheese "chester" 50% fat content - 363 kcal/100g
• Swiss cheese – 335 kcal/100g
• Edamer cheese 40% fat content - 340 kcal/100g
• Emmental cheese 45% fat content - 420 kcal/100g
• Etorki cheese (sheep, hard) – 401 kcal/100g
• Cheese “Yaroslavsky” - 361 kcal/100g
• White cheese – 100 kcal/100g
• Yellow fat cheese – 260 kcal/100g
• Limburger cheese – 327 kcal/100g
• Cheese with mushrooms 50% fat content - 395 kcal/100g
• Steamed salmon – 197 kcal/100g
• Boiled salmon – 189 kcal/100g
• Fresh salmon – 140 kcal/100g
• Olives – 115 kcal/100g
• Mayonnaise - 300 kcal/100g
• Mayonnaise “Provencal” – 627 kcal/100g
• Light mayonnaise – 260 kcal/100g
• Salad mayonnaise 50% fat content - 502 kcal/100g
• Table mayonnaise – 627 kcal/100g
• Oranges – kcal/100g
• Granular pink salmon caviar – 230 kcal/100g
• Granular salmon caviar – 245 kcal/100g
• Salt - kcal/100g
• Quail egg – 168 kcal/100g
• Pepper - kcal/100g

Calorie content of foods: Salmon, Eggs, Oranges, Hard cheese, Pepper, Salt, Mayonnaise, Red caviar, Quail eggs, Olives

Festive appetizer with shrimp

A festive dish is prepared from:

• seaweed – 280 g;
• rice – 100 g;
• shrimp (preferably tiger) – 1 pack;
• carrots;
• chicken eggs – 4-6 pcs.;
• mayonnaise sauce, spices.

First, carrots, eggs are boiled, the main product is shrimp and grits. Once the cooked foods have cooled, you can start slicing. To do this, carrots and eggs are crushed with a grater, and shrimp are peeled.

Place seaweed, a little sauce, then carrots and sauce into a salad bowl of a suitable size. Next, the rice is laid out, salted, peppered, and coated with dressing. The penultimate layer is the testicles, and the top is formed from the crown product - tiger shrimp. They are laid out neatly, beautifully, completely covering the entire dish. You can serve shrimp salad as an independent dish.

GROWING TECHNOLOGY

The name of the pearl bead depends on the water in which it grows: river (freshwater) or sea.
Wild pearls, like many centuries ago, are mined at the bottom of salt and fresh water bodies. Now this method is considered expensive.

To reduce costs, humanity decided to artificially cultivate the mineral, inspired by nature: therefore, the methods for producing river and sea pearls are almost the same.

The mystery of birth: in the sea and in the river

In the natural environment, a pearl is born by chance:

1. The smallest foreign object gets into the sink: for example, a grain of sand.
2. Protecting its internal space, the mollusk covers this object layer by layer with nacre.
3. The more time passes, the more layers are formed and the more valuable the bead.

The hunt for such treasures is a long, expensive and very painstaking task. Therefore, a wild natural mineral is a rarity and an object of desire for investors.

Cultivated specimens are grown on special farms:

1. Foreign particles are deliberately placed in a suitable sink.
2. Further, the ritual of maturation is no different from the natural one.
3. After about one and a half to two years, the beads are “ready for use.”

It is believed that the more time the pearl spent in the shell, the thicker and better quality its shell. Therefore, sometimes the mineral remains “in the house” for up to four to six years.

Nautical

Natural sea pearls are created by oysters that have chosen the salty waters of the oceans. The main deposits are located in Thailand, Australia, Indonesia, Tahiti and other countries.

One of the most popular is the “Akoya” variety. Grown in Japan, China and Vietnam. Recognized for its high quality, dazzling shine and almost perfect round shape.

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River

As for freshwater pearls and what they look like, such minerals and their sea “colleagues” are practically twins. However, the creation of freshwater mother-of-pearl beads involves mussels that have chosen rivers and lakes. In one shell you can find up to 16 river pearls.

Nowadays, most river specimens are made in China, but previously freshwater pearls were collected almost all over the world.

Nuclear and non-nuclear technology: what is the difference

Cultured specimens are grown using two main technologies.

• Nuclear technology is considered optimal for obtaining the marine grade. A seed core is placed in the shell, which turns into a mineral.
• River (freshwater) pearls are grown using a nuclear-free method. This technology uses a mini-seed core: usually a piece of nacre from the shell itself. With a microscopic nucleus, a pearl needs more time to mature to the desired size than one growing using the nuclear method.

In terms of size, color and quality of nacre layers, cultured samples are in no way inferior to natural ones, and sometimes even surpass the original.

With salmon and red caviar

When the strict fast ends, you can pamper your guests and household by preparing the “Pearl” salad with salmon.

To prepare it, you should stock up on:

• lightly salted salmon – 190 g;
• hard cheese – 50 g;
• olives – 45 g;
• eggs – 4 pcs.;
• orange;
• red caviar - a couple of tablespoons;
• ground black pepper, salt;
• onion feathers;
• white sauce.

The eggs are boiled until tender. To maintain the integrity of the shell during cooking, you can add a little salt or vinegar to the water. Using a fork, crush the yolks and grate the whites separately.

The salmon is cut into small cubes, the citrus fruit is filleted and divided into slices. Cut the olives into circles, grate the cheese product.

Lay out in layers:

1. First, some grated proteins with sauce and spices.
2. The entire amount of grated yolks, mayonnaise sauce and salt to taste.
3. The third is the main product - salmon, half of the total amount.
4. Olives.
5. Salmon and sauce.
6. Shredded cheese and a little dressing.
7. Fragrant citrus fruit fillet.
8. Proteins and sauce.

All layers are laid out in the form of a pyramid, that is, the bottom one is larger, then a little smaller, and so on until the very top. The dish is decorated with eggs, which should cover the entire top and half of the egg white, turned upside down. Salad with salmon and red caviar must be left to steep for 30 minutes before serving.

Ingredients and how to cook

ingredients for 4 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 30 min

How to cook with squid?

Due to its delicate taste and the presence of seafood, the salad was called “Sea Pearl”.

To prepare it, you should stock up on:

• squid – 550 g;
• crab meat or sticks – 270 g;
• red caviar – 90 g;
• mayonnaise sauce;
• salt.

The main product is prepared according to the instructions, cooled and cut into beautiful strips. Crab meat is chopped with a knife, boiled whites are chopped with a grater. Yolks are not used in this appetizer. In a transparent container, all the cuts are mixed, seasoned with spices and thoroughly mixed together with the eggs. Sauce is added to taste. The squid salad is topped with caviar and a boiled quail egg.

coral mushroom

Despite the name, the coral mushroom has nothing in common with the sea; it chooses a cozy place on the stumps and trunks of fallen trees. The coral mushroom is simply a miracle, it has a beautiful exotic appearance, reminiscent of a branch of sea coral, it is a real pearl of nature - translucent snow-white lace. In addition, mushrooms are very healthy and nutritious: they contain about 70% dietary fiber, proteins, carbohydrates, minerals, as many as 18 valuable amino acids, they are a real storehouse of plant glycogens (special polysaccharides), necessary for immunodeficiency, serious stress, to slow down the aging process and memory improvements. Coral mushroom has many names: sea mushroom, snow, gelatinous, ice mushroom, royal, tremors, silver ear. Scientific name: tremella fuciformis . The coral mushroom, which has come into fashion recently, quickly acquired its own army of loyal fans.

Black Pearl salad with prunes

The real highlight of the festive table will be the light Black Pearl salad with the addition of prunes.

The dish is prepared from:

• boiled whites and yolks - a couple of pieces;
• crab sticks – 220 g;
• hard cheese – 110 g;
• dried prunes – 120 g;
• butter – 20 g;
• walnuts – 28 g;
• mayonnaise dressing;
• cranberries and greens.

The chicken product is boiled hard and immersed in cold water to cool. Steam dried fruits in boiling water for 12 minutes, dry, and stuff with walnut kernel halves.

Place grated whites with yolks (1 egg), some chopped crab meat and sauce on a large flat dish in layers. Next comes cheese, chopped butter, a little salt and white dressing. The third layer is prunes with nuts, sauce, remaining crab meat, dressing. The fifth layer is cheese with butter, a little salt and sauce. The last layer is the egg, mayonnaise sauce and decoration of herbs, cranberries, crab and nuts. To infuse the “Pearl” with prunes, place it in the cold for about 2 hours.

Layered salad option

This is a layered salad “Sea Pearl” with squid. For it you will need:

• 6 boiled eggs;
• 4 boiled potatoes;
• 150 grams of semi-hard cheese;
• 300 grams of canned squid;
• 150 grams of caviar.

Grate eggs, potatoes, cheese and squid on a coarse grater, each ingredient in a separate bowl. Then layer everything in a serving bowl in the following order: squid, mayonnaise, caviar, eggs, mayonnaise, eggs, potatoes, mayonnaise, caviar, cheese, caviar, and then the rest of the eggs, potatoes and cheese. The result is a gorgeous, flaky snack.

With apples

This delicious snack contains a minimum of calories and a maximum of vitamins - a great option for people who want to look good and feel great.

The dish is prepared from:

• salmon – 150 g;
• chicken eggs - a couple of pieces;
• apple;
• cucumber;
• red caviar – 70 g;
• sour cream – 80 ml;
• olives.

The eggs are boiled and finely chopped. Peeled fruits and vegetables are cut into cubes, salmon - into beautiful small pieces. Mix everything, season with sour cream and salt. Place eggs and olives on top.

Unusual snack in a cheese basket

This appetizer looks great on the table due to its original design.

To prepare it you should stock up on:

• crab sticks – 260 g;
• fresh cucumber and avocado;
• lemon – 0.5 fruits;
• eggs – 3 pcs.;
• Chinese cabbage – 170 g;
• hard cheese – 110 g;
• mayonnaise sauce.

The beautiful avocado fruit is divided into two parts, peeled and pitted, and the pulp is beautifully cut. To prevent the product from darkening, you need to sprinkle it with lemon juice.

Boil the eggs and place in cool water to cool. Chop all the products into cubes and strips, place in a deep container, stir, season with sauce and stir well again.

To prepare the basket, grind the cheese with a grater and place it in a frying pan. As soon as the product begins to melt, it should be placed on a cup turned upside down. When the cheese hardens, it will take the shape of a nice basket.

The salad is placed in the resulting basket and decorated on top as desired. Before guests arrive, you can make several of these baskets and serve snacks in them in portions.

PROPERTIES OF RIVER PEARLS

There are several secrets that will tell you how to distinguish sea pearls from river pearls.

Form

Saltwater and freshwater pearls have different appearances.

Popular processing:

Baroque, or baroque form:

The pearls of eight varieties are “hidden” in these categories:

Sea pearls are often close in shape to a perfect circle, while their river “colleagues” are usually oval and elongated. In addition, oceanic ones look more neat. River beads are more of a casual style.

Shine

• The second difference is the degree of gloss. Freshwater pearls, produced in freshwater by mollusks such as mussels, are duller than their saltwater relatives.
• If you compare pearls in daylight, the radiance of oceanic mother of pearl will immediately catch your eye. A river bead will look much more modest: almost matte.

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Color and shade

In terms of parameters such as the palette of colors and shades, freshwater pearls are still inferior to their counterparts.

• The main color of the freshwater bead is milky. You can find pearls of gray, beige, brownish and even greenish shades. The probability of finding black or pink freshwater pearls is zero. Such colors are only found in minerals from salt waters.
• If you like earrings or a ring with pink mother-of-pearl, and even a regular round shape, these are definitely sea pearls.

Nacre

According to this criterion, in a dispute about which pearl is better - sea and river pearls, the advantage is on the side of the latter.

• The “enamel” layer on river pearls is usually thicker. Therefore, they retain their shine for many years.
• Beads from the salty ocean floor will fade faster as soon as the mother of pearl is erased from them. The thickness of such “enamel” on sea pearls is from 0.5 to 6 mm.

Best before date

Pearl is a living mineral. Like everything living, it has its own “expiration date”. It is greatly influenced by the conditions in which mother-of-pearl beads are stored and how they are used.

1. The main reasons for the aging of sea and river pearls are damage and drying of the pearls. The main component of the mineral is water, and it tends to evaporate.
2. If you want to extend the life of your favorite jewelry, it is better to store them in the right conditions. Ideally, keep a separate box for pearls in a humid place, protected from sunlight.
3. Tarnished jewelry will appreciate being washed in soapy water.

To “revitalize” the color, never use toothpaste, alcohol or acids. Harsh products destroy the pearlescent layer, which cannot be restored.

Size

So which pearl is better to choose - sea or river pearls? Here it is better to focus on personal preferences.

Fans of larger jewelry will be more suited to the oceanic design.

The freshwater counterpart of the mineral is usually more modest in size. One explanation is nuclear-free production technology.

Pearls are divided into:

1. Large, varietal. The diameter of such a “stone” can reach 10 mm.
2. Beads are also popular in jewelry. Such beads - no more than 3-5 mm in diameter - look good in discreet, classic jewelry.
3. Dust is pearls with a diameter of up to 3 mm. You can rarely find it in jewelry, but it is loved by designers who embroider couture outfits with mother-of-pearl dust.

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SIZE MATTERS The price of high-quality pearls is always higher, and the love of jewelers is stronger.

Price

Sea pearls are usually more expensive than their river counterparts. Ocean stones are larger in size, with regular roundness and bright shine.

The cost is affected by:

• bead size,
• mother of pearl quality,
• the metal from which the jewelry is made.

Thus, silver earrings with freshwater pearls can be found in Moscow for one and a half to two thousand rubles. In gold, the price starts at five thousand. A string of pearls, which will decorate the neck and make any look elegant and laconic, will cost two thousand rubles or more.

Any fashionista can afford pearl jewelry: their prices are quite affordable. The final price tag depends on the size, shape and quality of the “stones”.

Salad “Sea Pearl” with trout

The snack consists of:

• lightly salted trout – 60 g;
• peeled shrimp – 60 g;
• small cucumber;
• olives – 1-2 pcs.;
• walnuts – 35 g;
• mayonnaise sauce;
• balsamic vinegar and herbs.

Place the seafood in salted water and boil, adding a bay leaf if desired. Cool, cut in half. The fish is cut into cubes, cucumber and olives are cut into strips. Chop the nuts, put them in a container and mix with other products, adding sauce.

Using a pastry ring, the salad is given a neat shape. It is laid out on a flat plate, greased with vinegar, and decorated with herbs.

Homemade mayonnaise recipe

The same goes for mayonnaise. Try not to buy this product in the store at all, make it yourself. It's so simple but very useful. At the very least, you will know for sure that no chemicals are added there.

Ingredients:

• raw egg yolks – 3 pieces;
• mustard - 1.5 tablespoons;
• vinegar (preferably white wine) – 2 tablespoons;
• white pepper - a pinch;
• salt – 1/2 teaspoon;
• granulated sugar – ½ teaspoon;
• vegetable oil – 150 ml;
• lemon juice – 5 teaspoons.

Preparation:

1. Separate the egg yolks into a blender bowl, add sugar and salt, whisk everything together.
2. Without stopping the beating process, literally pour in the vegetable oil one teaspoon at a time. It is best to add olive oil, but if this is expensive for you, take sunflower oil, just without the smell. You can also make mayonnaise with corn or grape seed oil.
3. When you add all the oil and the overall mixture reaches homogeneity, add the mustard, pour in the vinegar and lemon juice, sprinkle with pepper and beat again.

Cooking in an avocado basket

To prepare a beautiful snack, you should stock up on:

• chicken eggs - a couple of pieces;
• trout – 120 g;
• hard cheese – 55 g;
• red caviar – 30 g;
• green olives;
• avocado;
• medium fat mayonnaise sauce.

Boiled yolks crumble, whites are crushed with a grater. Cut the cheese product with fish into cubes, olives into beautiful rings.

Remove the pit from the avocado. Chop the fruit pulp and mix with other products, season with sauce. Place the salad in a basket of exotic fruit, garnish with red caviar if desired. Pearl salad with caviar does not require infusion - it can be served immediately after preparation.

WHAT DOES PEARL YIELD DEPEND ON?

Another difference between river pearls and sea pearls is “yield”.

In an oyster at the bottom of the sea, as a rule, only one pearl matures. Whereas in shells from fresh water bodies you can find ten mother-of-pearl beads.

The costs of cultivating ocean pearls are higher and so is their price.

With turkey and cherries