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🥗 Ensalada de Cigalas del Mar del Norte

250 kcal · 30 min · 4 raciones

Ensalada de Cigalas del Mar del Norte Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Put about 1 liter of water in a pot and bring it to a boil.
  2. 2. Cover the pot.
  3. 3. Put the eggs in the boiling water.
  4. 4. Cook the eggs for about 10 minutes.
  5. 5. Drain the eggs.
  6. 6. Rinse the eggs with cold water to stop the cooking process.
  7. 7. Peel the eggs.
  8. 8. Cut the eggs into quarters.
  9. 9. Spread the bread of rye on both sides thinly with butter.
  10. 10. Heat a pan on medium heat.
  11. 11. Put the slices of rye in the pan.
  12. 12. Toast the slices for about 2 minutes from one side.
  13. 13. Turn the slices and toast them for another 2 minutes from the other side.
  14. 14. Put the toasted slices on kitchen paper to absorb excess fat.
  15. 15. Wash the salad thoroughly.
  16. 16. Spin the salad dry.
  17. 17. Tear the salad into bite-sized pieces.
  18. 18. Rinse the dill.
  19. 19. Dry the dill.
  20. 20. Chop the dill finely.
  21. 21. Wash the lemon.
  22. 22. Grate about 1 teaspoon of lemon zest.
  23. 23. Cut the lemon in half.
  24. 24. Squeeze the juice of the lemon.
  25. 25. Wash the cucumber.
  26. 26. Cut the cucumber into quarters.
  27. 27. Cut the quarters of cucumber into thin slices.
  28. 28. Put mayonnaise, sweet mustard, lemon zest and 1 tablespoon of lemon juice in a bowl.
  29. 29. Mix the ingredients with half of the chopped dill.
  30. 30. Put the quartered eggs and the crab of the North Sea in the bowl.
  31. 31. Season the mixture with salt and pepper.
  32. 32. Mix everything well until it is evenly mixed.
  33. 33. Serve the salad of crab of the North Sea on plates.
  34. 34. Add fresh leaves of salad.
  35. 35. Add the slices of cucumber.
  36. 36. Decorate with tips of dill.
  37. 37. Add a slice of the crispy toasted bread of rye.

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