Mackerel and Autumn Vegetables Salad
1 serving
40 minutes
The mackerel and autumn vegetable salad is a refined blend of traditional Russian flavors with a modern culinary twist. The tenderness of smoked mackerel harmonizes with the warmth of boiled vegetables, while the nut sauce and aioli add rich creamy notes. The ricotta cream with orange zest gives the dish airiness, and the decoration with red caviar, confit tomatoes, and quail egg transforms it into a true gastronomic masterpiece. This salad is perfect for an autumn dinner or festive table, delighting the eye with its exquisite presentation and surprising with flavors that combine sweetness, smoky undertones, and freshness of greens.
1
Boil all the vegetables, peel and cut them into cubes. Add green peas and dress with Gamadari and Aioli sauce.
- Boiled potatoes: 25 g
- Carrot: 25 g
- Celery: 25 g
- Green peas: 10 g
- Nut sauce: 15 g
- Aioli: 5 g
2
Add crushed orange zest and thyme leaves to the ricotta cheese separately.
- Ricotta cheese: 40 g
- Fresh herbs: 10 g
3
Place the prepared vegetables on a plate, top with smoked mackerel fillet, and arrange ricotta cream beside it.
- Smoked mackerel: 25 g
4
Garnish with blanched onions, red caviar, confit tomatoes, and quail eggs.
- Onion: 10 g
- Red caviar (salmon roe): 5 g
- Confit cherry tomatoes: 10 g
- Quail egg: 1 piece
