Salad
Description
Minimum effort — excellent result. 1. First, cover the eggs with cold water and boil them until hard-boiled. Place the butter in the freezer for 10–13 minutes. 2. Meanwhile, bring water to a boil in a separate saucepan and add the shrimp. For the "Lily of the Valley" salad recipe, you can also use imitation crab sticks. Once cooked, cool the shrimp and peel them. 3. Cool the eggs and peel them. Carefully separate the egg whites from the yolks. 4. Grate the processed cheese on a fine grater. 5. Once all the ingredients are ready, begin assembling the salad. Use some of the egg whites to carefully cut out small flower shapes to decorate the salad. Grate the remaining egg whites and spread them on the bottom of the serving dish. Lightly coat with mayonnaise. 6. Spread the grated cheese on top, press it down gently with a spoon or your hands, and apply another thin layer of mayonnaise. 7. Grate the chilled butter and add it as the next layer. 8. Add the shrimp on top. If desired, season them with salt and pepper to taste, and add a little mayonnaise. 9. Grate the egg yolks and sprinkle them over the top of the salad. 10. Cut small stems from a fresh cucumber and attach the previously prepared egg white flowers to them. This beautiful "Lily of the Valley" salad can easily be made at home by anyone. You may refrigerate it for 1 hour before serving to let the flavors meld, or serve it immediately.