Russian salad with lightly salted salmon
12 servings
1440 minutes
Russian salad with lightly salted salmon is a refined dish that combines the freshness of seafood with the richness of European flavors. Salmon, carefully salted with orange and cognac, acquires a tender texture and subtle citrus notes. Borodinsky bread adds a deep rye aroma, while celery and red pepper jelly provide interesting gastronomic accents. Pea and carrot puree combined with creamy mascarpone paste create a harmonious contrast. The composition is completed by quail yolks and crayfish necks, symbolizing the richness of Russian flavor traditions. This salad is a true gastronomic painting where every detail contributes to the overall harmony of taste and texture.
1
To salt salmon; mix 300 grams of salt, 150 grams of sugar, 50 ml of freshly squeezed orange juice, and 20 ml of cognac. Rub this mixture on 1 kilogram of chilled salmon skin and let it marinate for a day. After the time is up, clean the fish from excess salt and wipe it with a paper towel.
- Lightly salted salmon: 90 g
- Salt: 1 g
- Salt: 1 g
- Vegetable broth: 10 ml
- Agar-agar: 6 g
2
Make earth from bread: Cut 130 grams of crustless Borodinsky bread and place it in the oven at 50 degrees for five to six hours. Grind the bread into powder in a coffee grinder, add 6.5 grams of roasted almonds, and grind again into powder. Mix with 0.5 grams of ground cumin, 5 ml of fragrant sunflower oil, and 2 grams of fleur-de-sel.
- Borodino rye bread: 130 g
- Roasted almonds: 7 g
- Ground caraway: 1 g
- Unrefined sunflower oil: 5 ml
- Fleur de sel: 2 g
3
Make celery jelly: dissolve 5 grams of leaf gelatin in 100 ml of celery broth, mix until smooth, and strain through a fine sieve. Pour a little liquid into a dish and place it in the refrigerator.
- Celery broth: 100 ml
- Leaf (sheet) gelatine: 5 g
4
Blend 50 grams of canned green peas, 10 ml of vegetable broth, and 1 gram of salt, then strain through a fine sieve to achieve a smooth puree without air bubbles.
- Canned green peas: 50 g
- Vegetable broth: 10 ml
- Salt: 1 g
5
Make carrot puree: bake 100 grams of carrots in foil, peel them, and place in a blender. Add 50 ml of fresh carrot juice, blend everything, and strain through a sieve to get a bubble-free puree.
- Bell pepper: 300 g
- Vegetable broth: 10 ml
6
Blend 120 grams of mascarpone cheese, 10 grams of chopped parsley, 6 ml of unrefined sunflower oil, a pinch of pepper, and fleur de sel.
- Salt: 1 g
- Carrot puree: 2 g
- Unrefined sunflower oil: 5 ml
- Fleur de sel: 2 g
- Ground caraway: 1 g
7
Make jelly from red pepper: roast 300 grams of bell pepper in foil, peel it, remove seeds, and blend. Strain the puree through two layers of towel to extract juice. Mix in 6 grams of agar, bring to a boil, pour into a flat mold, refrigerate, and when set, cut into small cubes.
- Bell pepper: 300 g
- Agar-agar: 6 g
8
Take the jelly dish out of the fridge. On both sides of the dish, make drops of pea and carrot puree, mayonnaise, and bread crumbs. In the center, place slices of salmon on the cheese mass, topped with boiled shrimp tails and quail yolks. Garnish the dish with pepper jelly, black salt, and cress salad and shiso sprouts.
- Lightly salted salmon: 90 g
- Crayfish: 3 pieces
- Quail egg: 3 pieces
- Mayonnaise: 5 g
- Garden cress: 1 g
- Shiso (perilla) leaves: 1 g
- Kala namak (black salt): 0 g