Brain, egg and cucumber salad with fish sauce
4 servings
60 minutes
This salad is a rare combination of exquisite and rich flavors rooted in Russian culinary traditions. Tender veal brains, carefully processed and sliced, give the dish a unique texture, while boiled eggs add softness and richness. Pickles and sweet peppers create a refreshing contrast that highlights the deep flavor of the main ingredient. All of this comes together in a harmonious composition thanks to a special fish sauce where anchovies are mixed with olive oil and yogurt, while lemon zest and spices add zestiness. This salad is a find for gourmets seeking new gastronomic experiences. It can be served as a standalone dish or as an appetizer accompanied by a glass of white wine. The combination of tenderness, spiciness, and freshness makes it an unforgettable treat.
1
Wash the brains, boil in salted water, clean from membranes, and cut into cubes.
- Veal brains: 300 g
2
Boil the eggs hard and cut them into cubes.
- Chicken egg: 2 pieces
3
Peel the cucumbers and cut them into cubes.
- Pickled cucumbers: 2 pieces
4
Cut the sweet pepper into strips.
- Sweet pepper (capsicum): 1 piece
5
Combine all ingredients and dress the salad with the sauce.
- Veal brains: 300 g
- Chicken egg: 2 pieces
- Pickled cucumbers: 2 pieces
- Sweet pepper (capsicum): 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
To prepare the sauce, chop the anchovies and mix with olive oil and yogurt. Add grated lemon zest, salt, and pepper.
- Anchovies: 50 g
- Olive oil: 2 tablespoons
- Yoghurt: 4 tablespoons
- Lemon zest: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
