Russian salad

salade olivier

  • Cook By: Fundació Alicia. Restaurant Les Cols
  • Theme: Seafood dishes Influencer
  • Main Ingredients: potato, canned tuna, egg, vegetables
  • Serving Size: 4

For the salad

Ingredients

  • 4 ea Potatoes
  • 60 g Fresh green peas
  • 50 g Italian flat green beans
  • 50 g Carrot
  • 40 g Albacore canned tuna
  • 2 ea Hardboiled eggs
  • 4 ea Egg yolks
  • 20 g Aalmon roe
  • 16 slice Thin slices of toasted bread

Directions

  • 1 Peel the potatoes and carrot, dice them into 1-cm small cubes, and keep them in cold water.
  • 2 Cut the green beans into pieces of the same size and soak them in cold water with the green peas.
  • 3 In a saucepan of boiling water with a pinch of salt, cook all the vegetables for 8-10 minutes, or until tender.
  • 4 Remove vegetables from the boiling water and add to ice water with a bit of salt.
  • 5 Once cold, strain the vegetables and set aside for serving.

For the tuna mayonnaise

Ingredients

Directions

  • 1 Mix the oil from the canned tuna with Soybean Paste(DoenJang).
  • 2 Gradually blend the oil mixture to make a smooth and uniform sauce.
  • 3 Adjust salt to taste and set aside in the refrigerator.

Presentaion

Ingredients

Directions

  • 1 In a container, mix the canned tuna with the cooked and strained vegetables, chopped hardboiled eggs and mayonnaise. Mix well until all the ingredients are fully integrated.
  • 2 Serve the salad on a presentation plate and garnish with a raw egg yolk, salmon roe, and the toasted bread slices.