Tag: Russian

Recipe Russian salad with quail and lumpfish eggs – Italian Cuisine

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

  • 250 g potatoes
  • 250 g carrots
  • 200 g sunflower oil
  • 150 g frozen peas
  • 100 g Greek yogurt
  • 30 g lumpfish roe
  • 12 quail eggs
  • 8 gherkins
  • 1 egg
  • 1 lemon
  • 1 edible gold leaf
  • mustard
  • sugar
  • smoked paprika
  • salt

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 lemon juice. 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

Canapes with Russian salad with tuna – Italian Cuisine

»Canapes with Russian salad with tuna

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.

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The recipe for Peck's legendary Russian salad – Italian Cuisine

The recipe for Peck's legendary Russian salad

The most beloved gastronomy of the Milanese, since 1883, has a legendary appetizer stand. Between canapés with jelly, pate and vol au vent, here is the (easy) recipe of the most famous Russian salad in Milan. A true classic of Christmas, where they also put tuna, in a homemade version

If there is something that unites all Milanese, of all ages, it is the devotion to Peck gastronomy. Peck has always been an institution, especially at Christmas, to go for gifts but above all to buy appetizers for lunch on December 25th. It was a bit of a status, and even if you could only afford one canapé each, having Peck's tray was synonymous with partying. It was because today Peck has become a place to go for a coffee and have an excellent breakfast, find delicatessens from all over the world, buy panettone and a single-origin coffee. But the deli counter with the charcuterie lined up is there, just like fifty years ago.

La Cucina di Peck, since 1883, is renowned for perfectly executing the traditional recipes that accompany lunches and dinners during holidays. Thus, on the counters decorated for the occasion, the famous Peck paté, the Russian salad, the veal with tuna sauce, the lobsters in pink sauce, the stuffed turkeys, the zamponi, the tortellini and many other dishes that have always brought the taste and the magic of Christmas on everyone's tables.

Here is the recipe for their Russian salad, in a homemade version, to follow step by step, to make it really at the top.

The Russian salad recipe

Ingredients for 1 kg

330 g of potatoes
200 g of carrots
40 g tuna in olive oil
25 g gherkins in wine vinegar
10 g salted capers
60 g peas
450 g mayonnaise
Fine salt


Peel the carrots and potatoes and steam them making sure they keep a slightly crunchy consistency. This cooking method is ideal for preserving all the nutritional values ​​and flavor of the product, and for obtaining an optimal compactness. Put the carrots and potatoes in water and ice and then in the refrigerator on absorbent paper. Cut the carrots and potatoes into equal cubes. Drain the gherkins from the vinegar, squeeze them well and cut them into equal cubes. Drain the capers, squeeze them well and dry them. Dip the frozen peas in boiling salted water, and blanch them for one minute; then drain them, cool them in water and ice and dry them. Drain the tuna from the oil. Cut the tuna into cubes the same size as the vegetables. Gently mix the ingredients in a large bowl. Pour in the mayonnaise sauce and mix it gently with the other ingredients. Taste and add salt if necessary.

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