Layered Pink Salmon and Squid Salad with Parmesan
An elegant appetizer with rich seafood flavors! This layered salad combines pink salmon, tender squid, eggs and Parmesan, while red caviar gives it a festive finish. It is sure to stand out on a special-occasion table.
Updated : 03 September, 2026
Easy
Ingredients
150 grams
Pink salmon
2
Eggs
2
Squid
2.5 tablespoon
Red caviar
60 grams
Parmesan
2 tablespoon
Sour cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. If the squid is frozen, thaw it first. It is best to leave it in the refrigerator for several hours, although it can also be thawed at room temperature.
Step 2
Clean the squid inside and remove the outer skin and thin membrane.
Step 3
Place the squid in boiling salted water. Once the water returns to a boil, cook over medium heat for 2 minutes. Remove the squid and leave it to cool.
Step 4
Cut the cooled squid into thin strips.
Step 5
Remove the skin from the pink salmon fillet and cut the fish into thin strips.
Step 6
Hard-boil the eggs, leave them to cool and peel them. Finely grate the eggs.
Step 7
Arrange the pink salmon in an even layer on a flat serving plate. Spread it with a little sour cream, if desired.
Step 8
Add the grated eggs as the next layer and smooth them gently. Season with a little salt, if necessary.
Step 9
Mix the sliced squid with the sour cream.
Step 10
Spread the squid mixture evenly over the egg layer.
Step 11
Finely grate the Parmesan.
Step 12
Sprinkle the grated Parmesan evenly over the salad.
Step 13
Decorate the salad with red caviar and serve chilled.
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