Russian Salad

Bert made this for the first time recently. There are so many variations of this dish online. He forgot which exactly he used to make his when I asked for this post, but one of the recipes he looked at was on cookaround.com, which is in Italian.

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^ First he prepared the peas, carrots and potatoes, boiling them al dente in water, vinegar, and a bit of salt. Then drained, and some mayonnaise was added to the mix..

After that he prepared a gelatin mix as the salad will be set in molds. I had suggested then that we use individual molds instead of one big dish.

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^ Pouring the top layer of the gelatin mix. Then they were put in the fridge for a while to cool and firm just a little, before the other ingredients were added.

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^ First the star of the salad, the shrimp, which had been cooked in butter and seasoned with a little salt and pepper. Just one, so precious. I could have gobbled up the whole supply standing there.

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After the slice of boiled egg, the vegetable-in-mayo mix. He tried to leave a gap around the side so that the gelatin mix can get to that space later.

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Then they were put into the fridge till we were ready to serve a few hours later.

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It didn’t come out cleanly. Fortunately it didn’t break completely so it was still presentable somewhat. On hindsight we should have greased the bowls we used as molds with butter or oil, so that the salad would slip out more easily. Also, we had allowed the first layer of gelatin to get too firm when we had put it in the fridge to cool the first time, as it almost broke off from the rest of the salad when we were removing the mold.

Bert strictly controls his salt intake and that’s good for him, but when I first tasted the gelatin part I really wished it had been seasoned with a bit more salt as it was veering toward the bland. However, the salad was paired with smoked salmon, which is salty anyway so it balanced out nicely.

I’m thinking that despite the exotic name, it’s basically just mixed vegetable in mayonnaise if it wasn’t for the shrimp, haha! But it was fun and easy making it and it looked cute, so maybe we’ll have more fun making other molded salads in future.

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Related:

  • Olivier Salad, the alternative name for the original Russian Salad, after its Belgian inventor Lucien Olivier who came up with it for a Moscow restaurant in the 1860s.
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8 thoughts on “Russian Salad

    • Wow thanks so much Martin! This is the second Liebster I have received in recent days. I’m looking forward to read about it and check out your blog further, and the other blogs nominated as well.

  1. I loathe cooking but LOVE eating and funnily enough enjoy reading through recipes when set out like this in blogs. The Russian salad looked good on the plate , could you sprinkle extra salt on it before you ate it or would that do something to the gelatin maybe (non cook talking here)?

    • Good point, haha! That’s the great thing about salt. You can put it in anytime, during or after cooking. I could had just sprinkled a bit of salt on it and had it done with. Silly me.

      I’m a non cook myself (oh once or twice a year I’m inspired to try whip up something, but that’s it.) but can relate to you about enjoying reading through recipes.. Especially those with nice pics (I think they call it food porn). I actually own some nice-looking cookbooks, yet I don’t cook haha, I just like looking at them

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