Salad “Pearl”: recipes with smoked salmon, caviar, shrimp and 5 more variations of food

Many young Housewives, composing festive menus, abandon cumbersome “fur” and “Olivier” salad – the flavors had become boring and the caloric content is through the roof. I want to surprise the guests and collect the compliments. In search of new recipes can take a lot of time, and to find a salad that is guaranteed delicious and more complicated. Write down the recipe of salad “pearl” – a relatively unknown combination of products, soft texture and original design that will ensure success of the occasion.

40 min. makes 4 servings. Easy to prepare

Tatiana Loginova 08 Dec 2017685

The content of the article

  • 1 How to select seafood
    • 1.1 Red fish
    • 1.2 Squid
    • 1.3 Shrimp
    • 1.4 Octopus
    • 1.5 Mussels
  • 2 salad Recipe Jewel from the exotic to the economy version
    • 2.1 the Classic: salmon and orange
    • 2.2 “Sea pearl”: with squid
    • 2.3 “Black pearl”: with prunes
    • 2.4 “Red pearl”: with cherry tomatoes
    • 2.5 With vegetables
    • 2.6 shrimp
    • 2.7 “Mediterranean pearl”: with mussels and octopus
    • 2.8 Budget version with canned
  • 3 Ways unusual serving

Salads with seafood has always been considered the culinary delights and the “elite” dishes – festive table decoration. But prices for high-quality seafood bite, and inept their choice can spoil all the impression of the salad. As for the “Pearls”, some ingenious Housewives invented lots of variations of the salad by adding new components and replacing expensive products more affordable. Now it is possible to pick up the recipe to suit your purse and taste preferences.

How to choose seafood

The quality of the ingredients used will depend on the taste of the salad. In the case of seafood responsible approach to the selection and even reduces the risk of poisoning is perishable, their improper storage and transportation can be fraught with unpleasant consequences. In the recipes of the “Pearls” you can meet:

  • red fish;
  • squid;
  • shrimp;
  • octopus;
  • mussels.

Red fish

A classic salad recipe featured salted salmon. It can be replaced with trout. But not necessarily in salted form. Salmonids are not cheap, so be careful at the counter, not to spoil the salad and not to waste money. What you need to pay attention.

  • Color. It should be pale pink. The dark color of the fish is old. Too light – the raw material was frozen or fish has been grown in artificial conditions with the use of growth promoters. Too bright color is present the dye.
  • Streaks. They should be clear and white. If veins are difficult to see – the fish isn’t fresh or it was painted. If streaks of yellow – fish old.
  • Salt. In the Pearl you want to add it salted fish is the only way to achieve a balanced taste. The percentage of salt specified on the package – the standard is 4-8%.
  • The shape of the pieces. From the tail of the carcass it turns out not the most delicious result, there is less body fat and more bone. In addition, the tail absorbs more salt and there is a risk to buy salted fish. To find such pieces is easy – they have a distinctive “tail” shape, that is narrowed towards one end. Meat is lean and more sinewy.
  • Composition. Perfect – just salmon and salt. Allowed the use of preservative (E211 – sodium benzoate) in a small amount, but is better if it is natural, for example rosemary.
  • Elasticity. Push a piece of fish – the fibers should quickly take its original shape. If this is not happening – the fish balls are stale or have been frozen raw.
  • Liquid. Inside the package, it should not be. Exactly. If the meat secretes a fluid drawing production processes. Leave this piece in the store.
  • Air. Air bubbles inside the vacuum package is invalid. When in contact with oxygen starts the process of decay.
  • Form of issue. Salmon sold in the form of steaks, fillets and cut into thin plates. The cheapest option – steak, but cutting fish and removing the bones will have some trouble. Plates, of course, easy – unpacked and ready. But unscrupulous manufacturers often shift whole pieces with damaged, made from waste. The best choice is the filet.

If you want to save money, plus there are day time – salt salmon themselves. Cut the fresh fish into steaks or fillets and cover with the brine (brine). To do this in a liter of warm water dissolve four tablespoons of salt and three tablespoons of sugar. Soak in brine for a day and voila – you can enjoy fried salmon and homemade.Squid

In the shop there are chilled or frozen squid in three versions: whole, fillets or cut into rings. They can be sold shelled and no. On that note at the counter.

  • The color of the meat. It needs to be white. Allowed cream shade. The darker the meat, the older was the squid and the harder his meat.
  • Skin. It is an indicator of proper storage and transportation of squid. If it is damaged – do not buy. Most likely, the raw materials are repeatedly frozen and unfrozen. It is therefore better to choose raw carcass.
  • Ice. A properly frozen product, the ice layer should not be thick, and the ice crust can be easily separated from the meat without damaging fibers.
  • Elasticity. The freshness of any meat is determined by the standard – push the carcass – if the dent is recovered within a few seconds, the meat is fresh. If tissue recovered poorly – bird is already very old.
  • The size of the carcass. Regular size – 20-35 see more and buy. The size depends on the origin and it is believed that the smaller the squid, the tastier the meat.
  • Cutting. Remember: good squid is not cut. Let the fillets of the Peruvian squid – in nature their size reaches two meters. Their meat is coarse, fibrous, with a strong ammonia flavor. Frozen they are sent to China for further processing. The refined taste here. Squid, cut into rings, too, it is better not to buy. So cut the waste from the processing of large carcasses.

Conclusion: the best squid are sold untreated, their meat is white and elastic, size – up to 35 cm. But skin color doesn’t matter much – it can vary from pink to red-brown and violet-grey. The main thing – that its integrity has not been violated.Shrimp

Prawns can be sold fresh (very rare option for remote from seas), frozen and boiled-ice cream. In armour and without. Gourmets say that after the most delicious are the fresh – frozen shrimp in the shell. Outsiders – cooked frozen shelled. And here is a list of important nuances.

  • Tail. It needs to be preloaded. “Full,” tail said that the shrimp was frozen dead. And what a death she died we do not know, and she wouldn’t answer.
  • The color of the shell. Good shrimp carapace evenly pink. Stains and dark spots – a sign of a “ripe old age” and improper storage.
  • The color of the head. Green is possible. Just shrimp fed a certain type of plankton. Brown, fine. So, shrimp are pregnant and eat it doubly useful. But black head is a bad sign. This shrimp was sick and have it is by no means impossible.
  • Caliber. In one package all the shrimp should be about the same size. If it is not – the manufacturer is trying to sell cheap low-quality raw materials mixed with the good.
  • Ice. Inside the package it should not be. Chunks of ice and snow say that the shrimp, while went to the counter, had thawed and been re-frozen. And maybe more than once.

Another important point – the packaging. If the manufacturer did not leave “observation Windows” on the package, so he has something to hide and show “good person” simply unprofitable. The packaging is red too alarming – pale shrimp shaded in red and the buyer trying to mislead.Octopus

It is known that octopuses can be poisonous. But to meet such in shops it is impossible. But be vigilant when buying have, or like any seafood, it can be stale, which will lead to poisoning. Pay attention to the following points.

  • Eyes. They should be clean and transparent. Like fish, blearily says that the product is “not fresh”.
  • Skin. It should be clean, moist and intact. Dark spots at the ends of the tentacles is a sign of spoilage.
  • Elasticity. Of course, fresh tissue quickly regain form after pressing.
  • Size. It is better to choose small instances – this means that the octopus is young and he has a soft juicy meat. Less likely to cook from “rubber sole”.
  • Ice. Inside the package should be free of snow and ice. If they are – seafood re-freezing.


Those who live near the sea, it is possible to buy fresh live mussels. Here a choice of problems will not be fresh, they should smell of sea, shells tightly closed, clean and shiny. And they are “compressed”, if you tap them. If the stores sell only frozen mussels, here’s what to pay attention at purchase.

  • Sink. Good mussels it is dark, glossy, “tightly” closed. Ajar sink – a sign of a stale product.
  • Ice. If in the package there are chunks of ice and snow, or if the mussels are frozen into a ball – they are stored improperly. Better not to risk it.
  • Size. It does not matter. The taste of the meat not depend on the size of the shell.
  • Meat. It can only be white. Slight pink hue.

If the store you found mussels only in the form of preserves, it is the main indicator of freshness – the brine. It must be perfectly transparent, without any “flakes”. Turbid brine speaks of the deterioration of the product.Salad recipe “Pearl”: from exotic to economy version

Why not just meet in the salad recipes of the black Pearl: salmon, squid, shrimp, crab sticks, eggs, vegetables, oranges, rice, olives. These products appearance may not be combined with each other. But each recipe is calibrated, and the proportion is such that the flavor of the salad was the most balanced and delicate, none of the products do not “talk down” the rest. But most important is still the quality of the products. One “mistake” can reduce all efforts to nothing.

Classic: salmon and orange

Features. Salad “Pearl” with salmon and orange is considered a classic. Although recently this mysterious combination of intrigued and alarmed. Don’t worry, guests are not spit out “novelty” – for sure they will enjoy fresh, non-hackneyed taste.


  • light-salted salmon (or trout) – 150-200 g;
  • orange is one fruit (or an equivalent amount of pulp of grapefruit);
  • black olives – 40 g;
  • eggs – four pieces;
  • hard cheese – 50 g (the taste should be neutral);
  • mayonnaise for lubrication layers;
  • red caviar – for decoration;
  • chives or dill – for decoration;
  • salt, pepper – to taste.

How to cook

  • Eggs boil, cool and shell.
  • One egg, leave whole.
  • The rest of you split whites and yolks.
  • Whites and yolks grate in different containers and mix with a small amount of mayonnaise so the layers will not fall apart and assemble the salad will be easier. A little pepper and salt.
  • Salmon cut into small cubes.
  • Olives – small circles.
  • With oranges, remove the peel, cloves peel and cut the flesh into.
  • The salmon and orange do about the same size.
  • Cheese grate on medium grater.
  • The sequence of layers

  • Half of the protein mixture and mayonnaise.
  • The whole yolk-mass of mayonnaise.
  • Half of salmon.
  • The mesh of mayonnaise. It is important to not “overdo it”.
  • Chopped olives (leave some for decoration).
  • Mayonnaise.
  • The second half of the salmon.
  • Mayonnaise.
  • Cheese.
  • Mayonnaise.
  • Orange.
  • The second half of the protein.
  • Top with a thin layer to lay eggs.
  • “Drown” the whole is boiled egg with the pointy end down – this will be the “pearl”.
  • In a circle to decorate the remaining slices of olives and herbs.
  • Than olives differ from olives? In fact, it is the same unripe olives: only one preserved right green, and the second are subject to special treatment and subjected to oxidation, hence the black color and change the taste. This salad is recommended to use black olives. Worldwide that is exactly what they are called, and only in our country, we call them olives.”Sea pearl”: with squid

    Features. And you can prepare salad “Pearl” differently- with squid. But it is important not to digest, otherwise they will turn into rubber-like cloth.


    • squid – 0,5 kg;
    • crab sticks – 250 g;
    • eggs – four pieces;
    • caviar red – 100 g;
    • mayonnaise, salt, pepper – to taste.

    How to cook

  • Eggs boil, cool, split into yolks and whites.
  • Leave one whole, it will go to the decoration of the dish.
  • We need only to whites. Their grate.
  • Crab sticks cut into cubes.
  • Squid dip in boiling water.
  • Cook for three minutes.
  • Drain and let cool.
  • Cut into thin strips.
  • All mix.
  • Season with salt and pepper.
  • Season with mayonnaise. Quite a bit, just to connect all the ingredients.
  • Then put a thin layer of caviar.
  • “Recessed” egg will fulfill the role of a pearl.
  • The most sophisticated version of the “Sea of pearls” – with crab meat. If there is an opportunity to buy, then add it instead of crab sticks – 250 also need a”Black pearl”: with prunes

    Features. Here’s another option on how to make a salad “Pearl”: with prunes and walnuts. Here the role of the black pearl will perform carolivia with a “surprise”.


    • crab sticks – 200 g;
    • eggs – four pieces;
    • prunes – 150 g;
    • cheese – 300 g;
    • kernels of walnuts – 100 g;
    • mayonnaise for lubrication layers;
    • butter – 50 g;
    • salt and pepper – to taste.

    How to cook

  • Butter put in the freezer.
  • Cook eggs.
  • Prunes wash and pour boiling water on a quarter of an hour.
  • Now every Chernosliv need to dump your size with the kernel of a walnut.
  • Take the butter and grate on medium size grater.
  • Again put it in the freezer.
  • Crab sticks and cheese grate into a different vessel.
  • Eggs cut into small dice, or grate them too.
  • The sequence of layers

  • Half of the eggs.
  • Mayonnaise mesh.
  • A quarter of the volume of crab sticks.
  • Salt, pepper.
  • Half of the cheese.
  • Half the volume of grated butter.
  • Whole stuffed prunes. One thing, leave for decoration.
  • The remaining three quarters of crab sticks.
  • Salt, pepper.
  • Mayonnaise mesh.
  • The second half of the cheese.
  • Remaining oil.
  • Eggs.
  • Lubricate the top with a thin layer of mayonnaise to the lettuce color was uniformly white.
  • In the middle put the “black pearl” – Chernosliv with a “surprise”.
  • In another embodiment, salad “Black pearl” that is the top is not stuffed with prunes, and standard – caviar and boiled egg. How will your salad – you decide.

    “The red pearl”: with cherry tomatoes

    Features. Red “pearl” here is, of course, cherry tomatoes. Here is a more familiar flavor combination: crab sticks, cheese, garlic, tomatoes, but with the original filing.


    • sticks surimi (imitation crab) – 200 g;
    • tomatoes – ten pieces;
    • hard cheese – 150 g;
    • garlic three or four cloves;
    • mayonnaise – to taste;
    • salt and pepper – to taste.

    How to cook

  • Crab sticks cut into cubes.
  • Cheese grate.
  • Tomatoes cut into cubes, but leave one to create pearls.
  • Garlic skip through the frog and mix with mayonnaise.
  • Mix all the ingredients.
  • Top coat the salad with a thin layer of mayonnaise.
  • Put “red pearl” – a cherry tomato.
  • To make the salad easier, add arugula or any other salad, decorate the perimeter with sprigs of dill, and mayonnaise will substitute low-fat sour cream or homemade yogurt.

    With vegetables

    Features. This is the lighter version of the salad. And “pearl of the sea” is very colorful, and cucumber in the mix adds a freshness.


    • squid – 500 grams;
    • prawns – 500 g;
    • cucumber is one (large);
    • sweet peppers – one (yellow);
    • pine nuts – one handful;
    • grated cheese – one tablespoon;
    • mayonnaise for refueling;
    • salt – to taste.

    How to cook

  • The seafood boil.
  • Squid cut into thin strips.
  • With the shrimp, remove the shell and intestinal vein.
  • Pepper and cucumber cut into strips.
  • All mix.
  • Add a handful of pine nuts.
  • Salt.
  • Season with mayonnaise.
  • If no pine nuts, no problem, and without them, the salad turns out very tasty. Most importantly – let steep for half an hour in the refrigerator so all ingredients have time to “make friends”.Shrimp

    Features. And here is another good salad “Pearl” with shrimp and red caviar. Does the “loading dose” of protein due to the two “marine” components. And if you use low-calorie mayonnaise, it perfectly fits in the menu of proper nutrition.


    • squid – 0.5 kg (you can use canned);
    • shrimp – 300 g;
    • eggs – four pieces;
    • quail egg – one (for decoration);
    • mayonnaise for lubrication layers;
    • red caviar – 100 g (for decoration);
    • salt – to taste.

    How to cook

  • Immerse shrimp in boiling salted water.
  • After re-boiling cook for another three or four minutes.
  • Cool and remove the shells. Be sure to separate the intestinal vein.
  • Squid boil (if not canned).
  • Cut them into thin strips.
  • Eggs boil, cool.
  • Divide by the yolks and whites and chop on a grater in different plates.
  • Mix whites and yolks with a small amount of mayonnaise. Pepper and salt.
  • The sequence of layers

  • Squid.
  • The entire volume of the mixture of egg yolk and mayonnaise.
  • Half of the shrimp.
  • All protein-mayonnaise mixture.
  • Lay out evenly caviar.
  • Put “pearl” – quail egg.
  • The perimeter is beautifully place the remaining shrimp.
  • Important: the recipe of salad “Pearl” caviar implies the use of caviar, and not artificial substitutes. Natural components give the “same” taste.

    “The Mediterranean pearl”: with mussels and octopus

    Features. This is probably the most exotic and expensive salad recipe. For the “Mediterranean pearl” you will have to buy mussels, shrimp and octopus meat.


    • prawns – 0.5 kg cleaned;
    • octopus meat – 0,5 kg;
    • mussels – 0,5 kg of peeled;
    • any kind of lettuce – one package;
    • sweet pepper (large) – one piece red and green;
    • olive oil – for dressings;
    • lemon is one fruit;
    • salt – one pinch.

    How to cook

  • Cook the octopus. For this, the meat is dipped in boiling water. Large carcasses are boiled an hour with the lid closed on slow fire. Medium size octopus should be cooked for 20-30 minutes. Small carcasses and tentacles are five to ten minutes.
  • Cook mussels. Fold the shells in a saucepan with a small amount of water that completely covers the shell. Squeeze the juice of half a lemon. Turn the fire on high and close the lid. Once the water is boiling, and the shells will open slightly and cook for another three minutes on high heat. The cover is not open.
  • Shrimp also boil and remove the shells.
  • Remove the mussels from the shells.
  • Octopus cut into rings.
  • Pieces of seafood should be about the same size.
  • Red and green peppers cut into cubes.
  • Put all the ingredients in a large bowl.
  • Salt.
  • Squeeze the juice from the second lemon half.
  • Generously season with olive oil.
  • Mix.
  • Put the salad to marinate in the fridge overnight. A minimum of four hours.
  • Before serving, Narva salad greens and toss again.
  • Budget version with canned

    Features. And this is the best budget option “Pearls in the grass.” It is possible to prepare even without a special occasion – it will decorate any table.


    • canned sardines – one Bank;
    • dry rice – 50 g;
    • eggs – four pieces;
    • dill – one bunch;
    • mayonnaise for lubrication layers;
    • salt and pepper – to taste.

    How to cook

  • Rice, rinse and boil.
  • Dill slice.
  • Eggs boil.
  • The yolks and whites blend in separate containers.
  • The sequence of layers

  • At the bottom of a salad bowl mash the sardines with a fork.
  • The mesh of mayonnaise.
  • A layer of rice. Express the volume of a tablespoon for decoration.
  • Salt and pepper.
  • Mayonnaise mesh.
  • Layer of dill.
  • Yolks.
  • Mayonnaise.
  • Proteins.
  • A thin layer of mayonnaise.
  • Top generously sprinkle with dill. It will be “grass”.
  • In the remaining rice, add a little mayonnaise and roll the ball.
  • Plant rice “pearl” in the middle “field”.
  • Is there a version of this chicken salad. Then, instead of sardines cook 200 g of chicken and arrange the meat first layer. The rest is unchanged. The pearl can do and traditional of the egg.

    Ways unusual serving

    It is the name of this salad calls us to encapsulate it in a shell. Recipes that don’t involve Assembly layers, apply a La carte. And here are three ideas to make “edible” and unusual shells.

  • From Apple. Apples need to peel and cut it into two parts. Remove the seeds and part of pulp so that half was similar to the half shell. One “flap” put a portion of salad. And the second fasten at the side with a toothpick. A little later, an Apple covered with brown bloom – just the right color for sea shells.
  • From the cabbage. You need part of the leaf with thick veins (which near the stalk). Trim the edges of the leaves so that the remaining part was similar to the half shell. Color cabbage beet juice. One of them you will place a portion of salad, and the second fix side, closing the sink.
  • From test. Need: one egg, a glass of water, Cup of flour, pinch of sugar, sunflower oil. Mix the water, flour, egg, sugar. Heat the oil in a narrow deep tank with a diameter of little more than a ladle. Lower the ladle in the batter to the brim and then – into the hot oil. Browned – it’s time to take out. Remove the dough with a ladle. Two “hemispheres” will play the role of shutters.
  • When you put a serving of salad, place a thin layer of caviar. Then decorate the “bead” of protein or rolled ball of cheese or slice of tomato or halved olives – it depends on what color the pearl you need.

    And if the recipes did not see the “same” composition – think of your own copyright recipe. Experiment with the proportions, combinations of flavors, registration – find your ideal salad “Sea pearl” and surprise the guests with his culinary imagination.

    Salad “Pearl”: recipes with smoked salmon, caviar, shrimp and 5 more variations of food uses cookies to be better. Before you continue reading, you must agree terms and conditions

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