Layered Shrimp and Red Caviar Salad
This festive layered salad combines shrimp, boiled potatoes, eggs and mayonnaise, with red caviar added just before serving. The layers can be arranged in a serving ring or salad bowl.
Updated : 23 October, 2026
Easy
About 30 min.
Ingredients
450 grams
Shrimp
130 grams
Red caviar
4
Eggs
1
Potato
1
Laurel leaf
2
Allspice
to taste
Salt
80 grams
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Thaw the shrimp gradually in the refrigerator before cooking.
Step 2
Rinse the shrimp briefly under cold water. Add a bay leaf and allspice to boiling water and simmer for 2–3 minutes. Season the water with salt, add the shrimp and cook according to their size until done. Medium shrimp will usually need about 2–3 minutes after the water returns to a boil. Remove with a slotted spoon and let cool.
Step 3
Remove the heads, shells and tails from the cooled shrimp.
Step 4
Hard-boil the eggs for about 9 minutes, then cool them in cold water. Peel and separate the whites from the yolks.
Step 5
Boil the potatoes in their skins until tender. Let them cool, peel and coarsely grate.
Step 6
Coarsely grate the egg whites.
Step 7
Assemble the salad in a serving ring or suitable salad bowl. The original recipe uses a 5½-inch ring. Arrange half of the shrimp as the first layer, reserving a few for garnish if desired. Chop larger shrimp into smaller pieces.
Step 8
Spread a thin layer of mayonnaise over the shrimp. Sour cream or Greek yogurt can be used instead if preferred.
Step 9
Add the grated potatoes as the next layer, smooth them with a spoon and spread with mayonnaise.
Step 10
Add the grated egg whites in an even layer, smooth the surface and spread with mayonnaise.
Step 11
Arrange the remaining shrimp on top and add another thin layer of mayonnaise.
Step 12
Finely grate the egg yolks over the top and spread them evenly. Cover the salad with plastic wrap and refrigerate for 1 hour.
Step 13
Just before serving, carefully spread the red caviar over the yolk layer. Remove the serving ring and garnish with reserved shrimp and fresh herbs if desired.
Step 14
Keep the assembled salad covered in the refrigerator for no more than 12 hours. Add the red caviar shortly before serving.
Author note
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