Bokelsky octopus salad
4 servings
300 minutes
Bokelsky salad with octopus is a refined dish from German cuisine, known for its seafood delicacies. Historically, this salad was prepared in coastal areas where fresh octopus was available to fishermen. Its tender meat infused with the aromas of lemon, garlic, and fresh parsley reveals a rich flavor palette—from light acidity to deep umami. Olive oil adds smoothness and binds all ingredients into a harmonious ensemble. This dish is perfect as a cold appetizer paired with a glass of white wine or as a base for a gourmet dinner.
1
Boil the octopus (the larger the octopus, the longer the cooking process. In this recipe, the octopus weighs 2 kg, cooking time is 2.5 hours).
- Octopus: 2000 g
2
Cut out the tooth and eyes.
3
Chop the onions very finely and soak them in lemon juice for marinating for 15 minutes.
- Onion: 2 heads
- Lemon: 2 pieces
4
Cool the octopus and cut it.
- Octopus: 2000 g
5
Add onion, finely chopped garlic, parsley, season with salt and pepper, and mix well.
- Onion: 2 heads
- Garlic: 1 head
- Parsley: 1 bunch
- Ground black pepper: pinch
- Salt: pinch
6
Pour with olive oil.
- Olive oil: 50 ml
7
Put in the refrigerator for 2 hours.
