Saturday, February 28, 2009

Simplest Fish-and-Potato Salad

Ingredients:

1 lb potatoes
1/3 lb boiled or hot smoked fish fillets (cod is very appropriate; a mix of different fish is acceptable)
1 large salt cucumber (or ¼ lb salt cucumbers)
1 medium onion
2 tbsp black olives – optional
1 hardboiled egg – optional
2 tbsp vegetable oil
Salt and fresh-ground black pepper on taste

Method:

Boil the potatoes, then cool and peel them.
Ground the potatoes, or cut them into small cubes.

Peel an onion, cut into small cubes.
Cut cucumbers, fish, and (optional) olives into very thin pieces.
Peel and grate the egg (optional).

Mix all ingredients in a deep salad bowl, sprinkle with salt and pepper, pour the oil over this, and stir well. Let sit for 5-7 minutes, and serve.

Note:
Using mayo instead oil does not produce as good a result.

Happy Maslenitsa!

Lazy varenics video recipe:
http://www.youtube.com/watch?v=y5tyISxf6LY&eurl=http://ekooh.ru/2009/02/vareniki-lenivye-vkusnye-istorii/

Saturday, February 21, 2009

"Furry” Salad

Ingredients:

1 can salmon in own juice
3-4 medium potatoes
0.5 cup ground walnuts
4 hard-boiled eggs
1 medium onion
0.5 kg ground cheese
1 sour apple
Mayonnaise on taste

Method:

Wash the potatoes, and boil them. Then, cool and peel.

Blend Mayonnaise with fish broth from the can until an even consistency is reached.

Press salmon with a fork until it crumbles into small pieces, and place them in a large salad bowl.

Sprinkle the fish layer with ground walnuts.
Cover the walnuts layer with the Mayo-fish broth mix.

Peel eggs, separate the egg yolks and egg whites into two bowls, grate them separately.
Cover the Mayo-fish broth blend layer with the ground egg yolks.

Then, cover the yolks layer with the Mayo-fish broth blend layer.
Peel onions, and cut into small cubes.
Cover the Mayo-fish broth blend layer with the onions.

Grate the boiled potatoes. Place the layer of ground potatoes over the onions.
Cover it with the Mayo-fish broth blend mix.

Grate cheese, and sprinkle the Mayo-fish broth blend layer with half of the ground cheese.
Peel and grate the apple, and place the ground apple over the cheese layer.

Cover the apple layer with the second half of ground cheese.
Cover the cheese layer with the ground egg whites.

Then, decorate with thinly cut greens, and vegetable decorations (for example, star-shaped cuts of boiled carrots or cucumbers).
Let sit overnight, and serve.

This delectable salad is great for any special occasion.

Saturday, February 14, 2009

Potato Garnish

Ingredients:

2 lb potato
3 egg yolks
2 eggs
5 tbsp flour
1 cup bread crumbs, or ground nuts
Salt and spices on your taste

Method:

Peel potatoes, put in salted boiling water, and boil until they’re ready.
Drain well.

Ground cooled boiled potatoes.
Blend together with egg yolks and salt.

Sprinkle the large cutting board with flour. Roll the potato mix on it. Cut into pieces, and shape them as strikes your fancy.

Then, roll every piece in whipped eggs, and then in bread crumbs or ground nuts.
Pre-heat an oven to 190 C (380 F).

Sprinkle every piece with vegetable oil, place on a baking sheet, and bake until they turn gold colored.

Note:
You can use these pieces as a garnish to meat, fish, or serve them as a standalone main dish with marinated vegetables and mushrooms, or with a fresh vegetable salad.

Saturday, February 07, 2009

Russian Salad – 2

Ingredients:

4-5 boiled potatoes
½ lb boiled beef (de-boned, without fat)
2 hard-boiled eggs
1 medium apple
2 large salt cucumbers
1 small salt herring (or 4-5 large anchovies)

For dressing:

0.5 cup sour cream
1 tsp ground horseradish
2 tbsp vinegar
1 tsp mustard
2 tbsp dill and parsley greens, thinly cut

Method:

Soak the herring and anchovies if necessary (if they are too salted or too hot).

Peel the potatoes, apple, cucumber, and herring.
Remove seeds. Cut into small cubes.

Peel the herring, remove the skin, bones, membranes, and innards.

Cut into small cubes.
Cut the meat into small cubes.

Blend all dressing ingredients.

Mix all ingredients, and stir well.

Let sit at room temperature for at least 30 minutes, decorate with greens, and serve.