Crayfish Salad
3 servings
20 minutes
Crayfish salad is an exquisite dish of Russian cuisine, rooted in the traditions of aristocratic feasts. Crayfish necks soaked in lemon juice add tenderness and a subtle marine note to the salad. Boiled white mushrooms contribute an earthy aroma, while pickled cucumbers provide a tangy zest. Celery root and eggs create a balance of textures, making the salad hearty. A dressing of mayonnaise with lemon juice unites the ingredients into a harmonious ensemble of flavors. This salad is perfect as a festive dish or an appetizer for light white wine.
1
Wash the crayfish and boil them in salted water with dill. Clean the necks and claws of the crayfish and drizzle with lemon juice.
- Crayfish: 10 pieces
- Salt: to taste
2
Clean, wash, and boil the white mushrooms. Cut the mushrooms into small pieces.
- Porcini mushrooms: 200 g
3
Boil the eggs hard and cut them into cubes.
- Chicken egg: 2 pieces
4
Boil the celery root, peel it, and cut it into cubes.
- Celeriac: 1 piece
5
Chop the pickled cucumbers.
- Marinated cucumbers: 2 pieces
6
Combine all ingredients and dress with mayonnaise and lemon juice. Add salt and pepper.
- Mayonnaise: to taste
- Salt: to taste
