Recipe

Russian Salad

Name: Russian Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 large potato; 1 carrot; 100 g tuna in oil; 100 g canned fine peas; 100 g pitted olives; 6 surimi sticks; 1 cup mayonnaise; ½ onion; 2 guindillas peppers; 8 quail eggs; Lemon juice, a splash; Salt to taste; Pepper to taste; Oregano to taste

Russian salad with potato, carrot, tuna, surimi and quail eggs, creamy with mayonnaise and well chilled. Easy and ready in 30 minutes.

CiberCubaMay 24, 2007

CiberCuba

Preparation15 min
Cooking15 min
Total time30 min
Servings4 servings
DifficultyEasy

The salad or Russian salad is also known as Olivier salad, in honor of chef Lucien Olivier (1838-1883), who popularized it around 1864 at the Hermitage restaurant in Moscow. Its fame was such that restaurants of the time competed to surpass its flavor without succeeding: Olivier never wrote down nor transmitted his recipe to anyone, and the secret ingredient of his sauce was never deciphered.

However, the first known recipe appears in The Modern Cook, by the Anglo-Italian chef Charles Elmé Francatelli (1805-1876), published in 1845, with lobster, anchovies, tuna, crab and olives, all dressed with mayonnaise. Today it is eaten in many countries and every cook has their own version.

Method

Wash the potato and carrot, peel them and cut them into approximately 1 cm cubes.
Boil them with little water, just enough to cover them, and a teaspoon of salt. Do not let them become too soft, because when mixing them with the rest of the ingredients they can fall apart.
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In another pot cook the quail eggs: from the moment the water comes to a boil, count about 5 minutes. Pass them through cold water and peel them.
Cut the onion into brunoise (very small cubes), the guindilla very finely and the surimi into 2 cm wide rounds.
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In a large bowl place the potato and carrot cubes, the drained peas and the flaked tuna with its oil.
Add the surimi, the guindilla and the onion, and dress with a splash of lemon juice.
Incorporate the mayonnaise little by little, mixing until all ingredients are integrated.
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Taste and adjust salt, add pepper to taste and transfer the salad to the dish in which you will serve it. Put it in the refrigerator for a while.
Decorate with the sliced quail eggs and sprinkle with pepper or some aromatic herb. Serve cold.
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