Salad in a Cheese Basket
Make cheese tartlets in 20 minutes. Serving salad in a cheese basket fits any festive table - it always looks impressive. The filling can be changed to taste, season, or theme. Cheese pairs with almost everything: meat, fish, vegetables, eggs, herbs, mushrooms.
Updated : 13 March, 2026
Easy
About 45 min.
Ingredients
Basket
200 grams
Hard cheese
4 tablespoon
Wheat flour
2 tablespoon
Vegetable oil
Filling
200 grams
Squid
200 grams
Shrimp
100 grams
Salmon fish
50 grams
Croutons
2
Eggs
1
Tomato
3 tablespoon
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a cheese basket for salad? Prepare the ingredients - there are only three.
Step 2
Grate the cheese on a fine or medium grater.
Step 3
Add flour to the cheese.
Step 4
Mix thoroughly so all the cheese is coated with flour.
Step 5
Lightly grease a heavy-bottom nonstick skillet with vegetable oil. It’s best to do this with a brush so there isn’t too much oil and it spreads evenly. Sprinkle a thin layer of the cheese mixture into the center and shape a circle 10-12 cm (4-5 in) in diameter, making sure there are no gaps. Fry over medium heat until golden, then flip and fry until browned.
Step 6
Place the hot cheese round on the bottom of an upside-down glass and gently press to form a basket. Work quickly - cheese cools fast and becomes brittle. It’s best to shape the baskets wearing oven mitts because the rounds are hot and can burn you. Let the baskets cool; meanwhile, make the next rounds.
Step 7
Remove the cooled baskets from the glass.
Step 8
Prepare ingredients for the filling. You can fill the baskets with many kinds of salad, but here we’ll use a seafood salad.
Step 9
Boil the shrimp in salted water for about 3 minutes, cool, and peel. If the shrimp are large, cut into pieces.
Step 10
Boil the squid in salted water for 1-2 minutes (no longer, or it will turn tough and rubbery), then cool, peel off the membranes, and dice finely.
Step 11
You can use lightly salted or smoked red fish. I baked a small trout steak in foil in the oven for 30 minutes. Cut the fish into small pieces, removing any bones.
Step 12
Hard-boil the eggs, cool, peel, and dice finely.
Step 13
Dice the tomatoes finely as well.
Step 14
In a salad bowl, combine squid, shrimp, red fish, eggs, tomato, and croutons. You can skip the croutons or use rye instead of wheat. Use store-bought croutons or make your own from whatever bread you have. Mine were cheese-flavored. If you won’t serve the appetizer right away, don’t add croutons - they’ll get soggy.
Step 15
Dress the salad with mayonnaise. No extra salt is needed because the baskets and mayonnaise already contain enough salt.
Step 16
Mix well.
Step 17
Fill the cheese baskets with the prepared mixture and serve. Enjoy your meal!
Author note
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