We have prepared an original version of the classic Russian salad using hard-boiled eggs And carrots, potatoes and broccoli like vegetables, all mixed together by one greenapple mayonnaise. The dish is vegetarian and can be served as appetizers or, in larger portions, as second.
The preparation is quite simple: you will first have to make the mayonnaise with an immersion blender with corn oil, egg, lemon, salt and greenapplejuice, then cut into dice the boiled eggs and the boiled vegetables and season everything with mayonnaise. The dish is completed with applegreen cut into thin rounds and with toasted bread triangles.
Also discover these recipes: Classic Russian salad, Russian salad with quail and lumpfish eggs, Peck’s Russian Salad, Olivier salad with cooked ham.
There is no Piedmontese who does not want it on the Christmas table, and the Milanese are no different, so much so that in those days the award-winning Peck gastronomy sells two and a half tons. It is one of the "assembled pieces" of the great cuisine that has migrated from the French noble tables to those of the Russian nobility. Hence the name. Even the dishes of which Camillo Benso, Count of Cavour was greedy, came from there, before a bourgeois gastronomy was formed in Piedmont which spread this dish as a coat of arms for special occasions. Today, almost vegetarian, it promises to become a new best seller of the table
For the recipe Russian salad with quail and lumpfish eggs, peeled and peeled potatoes and carrots. Cut the vegetables into cubes of about 5 mm. Cook them separately, starting from cold salted water, calculating 9-10 minutes for the potatoes, 7 minutes for the carrots and 1 minute for the peas from the boil. Drain the vegetables and distribute them on a cloth to let them cool and dry completely. Boil quail eggs for 6 minutes from boiling, then let them cool in cold water. Chop finely the gherkins. Prepare yogurt mayonnaise: in a tall and wide glass pour the sunflower oil, then the egg, a pinch of salt, 1/2 teaspoon of sugar, 1 teaspoon of mustard and 1 tablespoon of lemonjuice. Blend with the hand blender, moving the blender rod up and down for 30 seconds, until you get a creamy mixture. Gently stir in the Greek yogurt and chill in the refrigerator for 30 minutes. Peel quail eggs and divide them in half lengthwise. Mix the vegetables and the chopped gherkins with 3/4 of the mayonnaise. Pour the mixture in an oval mold (12 × 25 cm approximately) lined with cling film. Let it rest in the fridge for 1 hour and 30 minutes. Mix the remaining mayonnaise with 1 teaspoon of paprika and place it in a pastry bag. Turn out the Russian salad on a serving dish and decorate the edges with quail eggs interspersed with sprigs of paprika mayonnaise. Complete with lumpfish roe and decorated with gold leaf.
Recipe and texts: Sara Tieni, Photos: Riccardo Lettieri, Styling: Beatrice Prada
If you haven't done it yet, make the Russian salad. Drain the tuna well and mix it with the Russian salad (if it is whole fillet fillets, chop it up first). Add the mayonnaise and mix again.
Cut the bread into slices and lightly toast it in a non-stick pan on both sides.
Stuff each piece of bread with a little Russian tuna salad, then decorate with a slice of olive.
The canapes with tuna Russian salad are ready, you just have to serve them.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page
Add the mayonnaise and mix again.
