Saturday, December 27, 2008

Potato Salad with Crab Meat


5 medium potatoes
0.5 lb boiled crab meat, or 1 can crabmeat, or 1 pack crab meat imitation
½ English cucumber
Sauce Remulade


Boil the potatoes, cool, peel, and cut into medium cubes.
Grate the cucumber.
Cut the crabmeat into medium pieces.
Mix all the ingredients with Remulade sauce, decorate with marinated ginger, and serve.


Remulade sauce:

If you have no ready Remulade sauce, take Mayonnaise, plain yogurt, cornichones, and onions in equal proportion by weight.
Grate the onions and cornichones, and blend all the Remulade ingredients together.

Natural Mayonnaise:


2 egg yolks
1 egg
1 tbsp mustard
Salt and pepper on taste
2-3 tbsp balsamic vinegar
1 cup vegetable oil


Blend all ingredients except the vegetable oil.
Then, add a tablespoonful of vegetable oil while continuing blending.
Add another tablespoon when the previous one has completely dissolved.
You may need more or less oil, it depends on the ingredients.
Put the sauce in a glass can, cover with a lid, and keep in a refrigerator.


Saturday, December 20, 2008

Herring in a Mustard Sauce


1 l b herring filets Matties
1 large sweet onion
3 tbsp mustard
1 tsp sugar
2 tbsp olive oil
5 tbsp water


Cut herring fillets into strips, and place on an oval herring dish.
Peel onion, and cut into half-rings.
Cover the herring with onions.

Stir mustard with sugar until the sugar dissolves.
Blend this with olive oil until an even consistency.
Add warm water, and continue to blend until an even consistency.

Try adding oil or mustard if you like.
Pour the mustard sauce over the onions.
Let sit for about 15-20 minutes.

Serve with hot boiled potatoes in a separate bowl, with rye bread.


This dish is extremely popular for the holidays.
By the way, this is Tatiana Tolstoy’s recipe; you might have heard of her grandfather Alexey Tolstoy.

Saturday, December 13, 2008

“Herring under fur coat” Salad

This dish is so named for the airy layers covering the herrings.


1 lb herrings fillets Matties (lightly salt, not brined, de-boned)
2 large beetroots
3 carrots
1-2 sour apples
3-4 hard-boiled eggs
Mayonnaise on taste


Boil beetroots in salt water (do not peel!) for about 45 minutes, check if they are mild with a knife. If not, boil for 15 more minutes, then place in cold water and let cool.

At the same time, boil peeled carrots for about 25-30 minutes, or until they are ready.
Drain, and let cool.

Drain the herring fillets, and cut them into small cubes. Place in a bowl. Set aside.

Drain the beetroots, peel, and cut into green-pea-sized cubes, then place in a medium-size bowl.

Cut the carrots into green-pea-size cubes, and place them in another medium-size bowl.

Peel the eggs, cut into green-peas-sized cubes, and place them in a third medium-size bowl.

Peel the apples, cut into green-pea-sized cubes, and place them in a forth medium-size bowl.

Mix beetroots with 1 tbsp Mayo (or less), then do the same with the carrots, apples, and eggs.

To create the dish, place half of the beetroot bits on a round or oval plate evenly.

Place a layer of herring fillets bits evenly over the beetroots. The idea is that every spoon of the prepared dish will have 1-2 herring bits.

Cover evenly with a layer of carrots.
Cover evenly with a layer of apples.
Cover evenly with a layer of eggs.

Add another layer of beetroots, then herrings, then carrots, apples and eggs.
Make accurate borders.

Decorate with ground hard-boiled eggs and greens.
Cover with clear wrap, and place in a refrigerator for 1 hour.

Serve with Russian rye bread.

Saturday, December 06, 2008

Carrot Pie


1 cup ground carrots
1 cup sugar
1 cup flour
2-3 tbsp butter or margarine (or 50 g olive oil)
2 eggs
Pinch of salt and baking soda
Raisins, ground nuts, dry fruit pieces (optional)


Melt the butter.
Mix all ingredients together, and make dough.

Grease baking shape with butter.
Pre-heat an oven to 400 F (200 C).
Pour the dough in the shape, place in the oven, and bake until it is ready (check this with a wooden stick).

Cover the top of the pie with condensed sweetened milk, or sprinkle with sugar powder, or sprinkle with 2 tbsp sweet black tea, lemon juice, and honey mix, or with sweet black tea with brandy, or with any icing.

Alternatively, divide into 2 layers lengthwise, and place a layer of fruit preserves between them.
Let sit for half an hour, cut into portions, and serve.