Skip to main content

(Spanish!) Russian Salad

 


This recipe demonstrates how to make your own  mayonnaise, but  you can always use ready made versions, especially over the summer months (fresh mayonnaise goes bad very quickly in hot weather).  Despite having Russian roots, it is actually a very popular dish in Spain!


Ingredients

3 eggs
100 ml Olive Oil  (I use Spanish extra virgin, but other types should be fine)
100ml sunflower oil
2 large potatoes
5 carrots(4.5 to be boiled, half to grate)
2 handfuls of peas (approx.)
2 handfuls of green olives (approx.)
1/2 teaspoon lemon juice, some lemon zest
1 tinned tuna, or 2 small tins (conserved in olive oil would be better)
1 canned red peppers (optional)


1. Mayonnaise preparation - you will need a hand blender mixer. Crack an egg in the hand blender mixer cup (or any similar long/tall container), adding a pinch of salt over the egg yolk. Add the olive oil and sunflower oil.
2. Follow the below 3 steps:
I Place the hand blender at the bottom of the cup, and process for 10 seconds.
II Next, lift the hand blender up  (slightly above the bottom), and process for another 5 seconds.
II Continue processing, moving the hand blender up and down slowly until the mayonnaise reaches the correct consistency. This could take another 10 seconds, but check to ensure the mayonnaise is thick and emulsified.
3. Add  lemon juice and some lemon zest to the mayonnaise, mix well with a teaspoon.




4. Next, wash and peel the potatoes and carrots. Bring water to a boil in a saucepan and cook them for 25-30 minutes until soft. (The carrots may need less time so you can add them in 5 minutes later).
5. Cook the peas in another saucepan with boiling water for about 10 minutes until they are soft.
6. Also in a  third saucepan, bring water to a boil and cook 2 eggs for about 15-20 until hard-boiled.
7. Drain the potatoes, carrots and peas. Place the boiled eggs in cold water to cool. Dice the potatoes and carrots once cooled down.


8. Separate the yolks and egg whites from the 2 boiled eggs. Place the  yolks in a large bowl and crush with a fork.
9. Dice  one of the egg whites and half  of the green olives
10. Above the yolks in the bowl, add the diced potatoes, carrots, diced egg white, peas, olives and tuna.
11. Mix the ingredients thoroughly, adding 2/3 of the mayonnaise and salt. Even out the surface once mixed.

 


 


 


12. Add the remaining 1/3 mayonnaise above and spread it out evenly.
13. Cut the other boiled egg white and some more green olives in nice slices.
14. Decoration stage - nicely decorate the top with the sliced egg whites, olives, grated carrot and some canned red peppers (I haven't used red peppers here).

 

 


15. Refrigerate for a few hours before serving.




Labels:

Comments

Post a Comment

Popular posts from this blog

Sri Lankan cutlets - fish and vegetarian versions!

🍠🐟 These cutlets (Sri Lankan croquettes!) are probably the most popular snack in Sri Lanka. They are normally prepared using tuna, salmon, or any fresh or canned fished. The tuna version happens to be my favourite as my mum always made them this way. It is definitely a snack I look forward to whenever I visit Sri Lanka, or any big Sri Lankan gathering! You may see them at teatime, lunch or dinner. They also tend to dissapear very fast!!!  I´ve recently updated with a tasty vegetarian version you can see at the end. If you prefer a non-spicy version you get omit the green chilli, or use less black pepper. They can be served with a chilli sauce or ketchup. Tuna Fish cutlets Ingredients 2 large potatoes 3 small tins of tuna 1 onion salt pepper (we add loads in Sri Lanka!) cinnamon sticks (or sprinkle of ground cinnamon) cardamom curry leaves 1 or 1/2 green chilli 1-2 eggs breadcrumbs sunflower oil for frying lemon juice garlic (optional) turmeric - 1/3 teaspoon 1. Peel, cut and boil...
2 comments
Read more

Spicy Sri Lankan fish patties

  Here comes another savoury and spicy snack from Sri Lanka commonly known as patties. Fish versions tend to be the most popular, but they can be made with chicken or vegetables. You can find these anywhere in Sri Lanka, tea-time snacks, road trip snacks, street sellers or parties! I made these with my mum on a recent trip to England. We used canned pink salmon, but it would work well with canned mackeral, tuna or fresh fish. More information It's easier to use tinned fish, such as salmon, mackeral or tuna, but you can cook fresh fish as well. For added flavour, if you have fresh spices, you can grind them  in a pestle and mortar. This gives you a much richer blended flavour of spices in your patties. R emove the cardamom pods by smashing/cutting them open and only grind the seeds) If you don't grind spices such as cinnamon, cardamom and cloves, remove these from the mixture along with the curry leaves and green chillies before adding to the patties. When the dough is almost a...
Post a Comment
Read more

Homemade hummus!

    We all love to pick this item up from the supermarket, but why not make it  fresh at home.  All you need are a few simple ingredients! Ingredients 200g cooked chickpeas (or a can of cooked chickpeas) half a clove of garlic 2-3 tbsp white tahini  lemon juice - 1/4 large lemon or 1/2 small lemon extra virgin olive oil 1 teaspoon cumin powder paprika  water salt Important Tahini is a sesame seed paste. I've bought a ready made bio version, but you can also prepare it at home by grinding sesame seeds with olive oil and salt. I  cooked raw chickpeas from scratch using my pressure cooker.  Soak raw chickpeas in water overnight (8-12 hours), covering the chickpeas by several inches. They will double in size by morning. Drain the water and rinse the chickpeas in the morning. I usually soak a large volume of chickpeas and use some for hummus and the rest for another dish. 1 cup of dry chickpeas will make approximately 3 cups of cooked chickpeas. The ch...
Post a Comment
Read more