Russian Salad with Smoked Salmon and Spicy Dressing

Salad 770 Last Update: Feb 18, 2021 Created: Feb 18, 2021 0 0 0
Russian Salad with Smoked Salmon and Spicy Dressing
  • Serves: 6 People
  • Prepare Time: 20 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy
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Such a salad can be served traditionally, mixed in a salad bowl, but it looks spectacular precisely in the form of dumplings on bread, toast or even thick Belgian waffles.

Ingredients

Directions

  1. Boil quail eggs in boiling salted water for 2 minutes. Fill with cold water. They should be soft-boiled.
  2. Blanch the green peas in boiling water, 40 sec. Douse with ice water. Cut potatoes, carrots and chicken eggs into 5 mm cubes.
  3. Mix all ingredients for dressing. Salt. Add to prepared foods, stir.
  4. Disassemble the salmon into flakes. Slice most of the fish, leaving a few large pieces to serve. Mix the chopped fish with the vegetable mass. Using a tablespoon, form 3 knelles per serving. Arrange them on plates, next to them are quail eggs cut in half. Garnish with fish, finely chopped dill and red caviar.

Russian Salad with Smoked Salmon and Spicy Dressing



  • Serves: 6 People
  • Prepare Time: 20 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy

Such a salad can be served traditionally, mixed in a salad bowl, but it looks spectacular precisely in the form of dumplings on bread, toast or even thick Belgian waffles.

Ingredients

Directions

  1. Boil quail eggs in boiling salted water for 2 minutes. Fill with cold water. They should be soft-boiled.
  2. Blanch the green peas in boiling water, 40 sec. Douse with ice water. Cut potatoes, carrots and chicken eggs into 5 mm cubes.
  3. Mix all ingredients for dressing. Salt. Add to prepared foods, stir.
  4. Disassemble the salmon into flakes. Slice most of the fish, leaving a few large pieces to serve. Mix the chopped fish with the vegetable mass. Using a tablespoon, form 3 knelles per serving. Arrange them on plates, next to them are quail eggs cut in half. Garnish with fish, finely chopped dill and red caviar.

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