Shrimp Salad

Ingredients

500 g Shrimp

1 Potato

1 Carrot

1/2 Avocado

2 Eggs

Salt

2 tsp Gelatin

0.5 cup Water

Mayonnaise

Sour Cream

Herbs

Lemon

Boil the shrimp for 3 minutes, season with additional seafood seasoning, salt, bay leaf, and peppercorns. Cool and peel.

Pour cold water over the gelatin and let it swell. Then dissolve it in a double boiler, stirring well. Cool. Combine equal parts sour cream and mayonnaise, add additional gelatin, and stir.

 Select a salad pan to hold all the layers. Line the pan with plastic wrap, allowing the ends to protrude from the pan.

Place peeled shrimp on the bottom of the pan and coat with a mixture of gelatin and mayonnaise. This is the first layer.

The second layer is grated hard-boiled eggs. Season with salt and coat with mayonnaise. The third layer is avocado. Cut the avocado into cubes, drizzle with lemon juice, and coat with mayonnaise. The fourth layer is boiled carrots, cut into small cubes, coat with mayonnaise, and season with salt.

The fifth layer is boiled potatoes. Grate them. Season with salt and coat with mayonnaise. Refrigerate the salad pan for 30 minutes to soak and set. Next, turn the pan over onto a large, attractive plate and carefully remove the film. Decorate.

Enjoy!