Ensaladilla rusa with prawn and salmon roe

Ensaladilla Rusa met gamba en zalmeitjes

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Ensaladilla rusa with prawn and salmon roe

Ensaladilla Rusa, a typical Spanish dish, with a delicious twist of shrimps and salmon roe.

Prep Time10

Cook Time30

Total Time40

Course: Tapas, Side dish, Fish and Seafood, lunch

Cuisine: Español

Keyword: potatoes, typical spanish dish, ensaladilla rusa, ensalada rusa, patatas, eggs, cold dish, tapas recipe, russian salad

language: en

gelegenheid: party, lunch, daily dishes

Servings: persons

Calories: 265kcal

Equipment

cooking pot
bowl

Ingredients

500 gr potatoes fresh, young
2 carrots
300 gr prawns cooked
3 hard boiled eggs
25 gr green olives pitted
4 el mayonnaise
80 gr salmon roe or similar
salt and pepper

Instructions

Peel and boil the potatoes until tender. Then leave them to cool and cut into chunks. With the back of a fork, you can crush them a bit but be sure to leave bits on.
Peel the carrots with a peeler and halve them lengthwise. Cook these too. Leave to cool and cut into fine cubes (I cooked the carrots together with the potatoes).
Boil the eggs for a 10-12 min until hard-boiled. Let cool and also crush them with the back of a fork or chop finely with a knife.
Finely chop the pitted olives.
If you have raw prawns or shrimps, cook them in a broth for a few minutes.
When all the ingredients have cooled down, we are going to mix them together with the mayonnaise and season with salt and pepper. (If you like it a bit spicier than you can add a teaspoon of mustard or kimchee)
Once everything is mixed well together, you can present the ensaladilla on a plate or as I did in glasses. On top I added another layer of the salmon roe, some prawns and a leaf of parsley.
Serve together with fresh bread, breadsticks or picos.

Notes

The origins of the Ensaladilla Rusa date back to the 19th century, 1860. There are variations on the origin of the dish but this one was described in a Spanish cookbook:

A Belgian chef with French roots, Lucien Olivier, opened a luxury restaurant, Ermitage, in Moscow. The dish that was best received was his mayonnaise salad, the Salade Olivier. This was a combination of potato, pickles, olives, quail, caviar, etc. After the revolution, there was no more money for these luxurious ingredients and the dish was reduced to the basics, being potato, egg, chicken or ham. It was refugees from Russia who introduced the dish to Europe. Over the years, it has evolved into a much-loved classic in Spanish cuisine, often served as a tapa. The addition of shrimp and salmon eggs brings a modern, sophisticated twist to this tradition and a nod to 1860s caviar. Both simple and elegant, this dish is perfect as an appetiser or tapa.

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