Russian salad

We all have a relative (mother-in-law, brother-in-law…) or friend who boasts that they make the world’s best Russian salad. Whoever it is in your case, we have the perfect recipe so that from now on yours will be the best Russian salad. And there will be no disputing this fact, because the recipe sent in to us by Silvia is worthy of a top class chef. It’s not for nothing that her blog, Chez Silvia, sounds like a French restaurant. 😉

 Ingredients:

(Serves two-three people)

  • 5 medium-sized potatoes
  • Thyme
  • 2 cloves of garlic
  • Olive oil
  • 2 large carrots
  • 200 g of frozen peas
  • 1 tin of Serrats White Tuna
  • Salmon eggs
  • Home-made mayonnaise mousse:
    • 1 egg
    • salt and some drops of lemon
    • 1 glass of olive oil
    • Siphon with two charges.

Preparation:

Prepare the ingredients:

  1. Start by roasting the carrots in the oven: peel them and cut them in half, add a dash of oil and roast in the oven at 190ºC for half an hour or until they are “al dente” (if they are very soft we will not be able to cut them). Let them cool and dice them. Set aside
  2. Cook the peas in a container to steam cook in the microwave: put in the peas, some salt and three or four spoonfuls of water, and cook at maximum power for 8-10 minutes. Set aside.
  3. Cook the potatoes in a quick way: put the whole, peeled potatoes in the container with two cloves of garlic cut with the skin, and a sprig of thyme; add a generous dash of oil and three spoonfuls of water. Put the microwave on at full power for 7-9 minutes (depends on the size of the potatoes). Let them cool and dice them. Set aside.
  4. Make the mayonnaise by beating all the ingredients in the beater container. Silvia tells us that the mayonnaise doesn’t need to be too thick, because in a siphon it emulsifies a lot.
  5. Put the mayonnaise in the siphon with two charges and shake well. Store it in the refrigerator.

Put the salad together:

  1. In a bowl put the White Tuna, two or three spoonfuls of peas, two spoonfuls of carrots and a larger amount of potatoes.
  2. Add a large spoonful of salmon eggs and mix carefully.
  3. Serve in your containers.
  4. Shake the siphon again and, in a horizontal position, distribute the mayonnaise mousse in each glass.
  5. Decorate with more salmon eggs and chopped parsley.

 

Beautiful and delicious, thanks Silvia!

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