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Pickled Russian salad

Salads290 minutes6 people300 calories
1/52/53/54/55/5 (15 votes)
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By Irene Arcas

Oh how much I like the Russian salad… At home we prepare it almost every 15 days almost certainly. In addition, it is also a dish that I like to prepare to give friends a tupperware, they always appreciate it a lot. On this occasion, to get out of the traditional Russian salad, we are going to give it a touch of marinade with using a good pickled bonito and part of its juice, that suits him luxury. You will see what a delight!

The great trick to make the Russian salad fabulous is to have patience and time so that the potatoes cook with their skin in the time they need. And cook each thing separately, and for that our thermomix is ​​perfect. Potatoes, carrots, eggs and peas, each one by its own side and all at the exact point of cooking.

I usually buy mayonnaise ready-made, for convenience and also for safety. But if you want to do it at home, here is the homemade mayonnaise recipe. 

I also leave you a trick so that you can cut the Russian salad in seconds with our Thermomix.

Pickled Russian salad

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Delicious recipe for Russian salad made with pickled bonito, carrot, egg and peas. The basic ingredients that will make you succeed with this salad.

Pickled Russian salad
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: salads
  • Calories: 300
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1000 g of water
  • 1 teaspoon of salt
  • 3 large potatoes with skin, halved and well washed
  • 1 carrot, peeled
  • 3 well washed eggs
  • 50 g frozen peas
  • 200 g quality pickled bonito
  • 4 tablespoons of pickled bonito juice
  • 200 g of mayonnaise (or quantity to taste)
  • a splash of extra virgin olive oil
  • flake salt (optional)

Preparation

  1. We put the water with a little salt and the basket in the thermomix. Inside the basket we put the potatoes.

    In the varoma container we put the carrots, the eggs wrapped in plastic wrap and the frozen peas.

    We program 45 minutes, varoma temperature, speed 2. We check that they are already cooked by pricking them with a knife.

  2. Half the time we remove the eggs from the basket, the peas and the carrots (we check that they are already tender) and reserve.

     

  3. When the potatoes have cooled, peel and chop them. We do the same with carrots. We place in a bowl. We add salt to taste.

  4. We peel the eggs and chop them. We add them to the salad.

  5. Add the marinade broth and stir well. Let it rest in the fridge for at least 4 hours.

  6. We put the salad on a tray. We place the mayonnaise on top (without mixing it) and on it we place the pickled bonito in sheets.

    We water with a good jet of olive oil and salt flakes.

    Enjoy it!


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