Saturday, August 25, 2007

Tuna Salad


1 can tuna in water
½ English cucumber
1 can sweet corn
3 hardboiled eggs
mayonnaise or sour cream on taste


Cut cucumber into small cubes, peel and grate the eggs.
Mix all ingredients together, add Mayo or sour cream, stir well, and serve.

Saturday, August 11, 2007

"Kamchatka" Salad


1 lb boiled cod fillets
1 lb boiled peeled potatoes
3 tomatoes
2 boiled carrots
0.5 can green peas
0.5 cup cow-berry
1 bunch green onions
2 hardboiled eggs

For sauce:

6 tbsp vegetable oil
(optional) 2-6 tbsp 3% vinegar
Salt, sugar, ground black pepper on taste


Cut vegetables into small, thin slices (or grate on a large grater).
Mix prepared vegetables with green peas and cow-berry.
Cut fish fillets into small pieces.
Mix all together, pour vegetable oil over it, sprinkle with salt and pepper, and mix well.
Put the salad in a salad bowl, and decorate with egg quarters and greens.

Saturday, August 04, 2007

Warm Salad with Tongue

Ingredients for 8:

1 Beef tongue (or 4 pork tongues)
0.5 lb grated cheese
0.5 lb tomatoes
1lb rye bread croutons (cubes from dried rye bread)
20 peppercorns
5 bay leaves

For dressing:
5 tbsp Mayonnaise
3 garlic cloves
3-5 coriander stalks


Bring half gallon water to boil. Add 1 tbsp salt, place tongue(s) into the boiling water, and boil for 2.5 hours with low heating.
Add peppercorns and bay leaves, and boil for 5 more minutes.
Then, place tongue(s) in another saucepan with cold water, and wash it in cold water.
After that, you can easily remove tongue(s) skin.
Remove the skin.
Drain tongue(s), and cut into small (0.5”) cubes.
Wash tomatoes, and cut into same-size cubes.
Mix tongue together with the tomatoes and cheese.
Press garlic, cut coriander into very small pieces, and blend with the Mayonnaise.
Add this dressing, and croutons into the tongue-tomatoes-cheese mix.
Stir well, and serve.


You can keep prepared tongue and dressing in a refrigerator, and mix with other ingredients 5 minutes before serving.