Liquid Vinaigrette
4 servings
60 minutes
Liquid vinaigrette is an unusual interpretation of the classic Russian salad. Its history begins in traditional Russian cuisine, where vinaigrette was valued for its rich flavor and health benefits. In this recipe, familiar ingredients are transformed into a delicate puree, giving the dish a creamy texture. Beet broth makes the vinaigrette juicier, while lightly salted salmon and green peas add sophistication and freshness. The dish balances the sweetness of beets, a slight acidity from vinegar, and the spiciness of black pepper. It is perfect for serving chilled, refreshing on hot days and delighting with its uniqueness.
1
Boil thoroughly washed potatoes, carrots, and beets in different pots. Potatoes for about thirty minutes, carrots for forty, and beets for fifty. Save the beet water. Cool the vegetables.
- Beetroot: 500 g
- Potato: 200 g
- Carrot: 200 g
2
Peel the vegetables and chop them finely. Chop the onion finely as well and mix it with sugar, vinegar, and olive oil. For convenience, vinegar, oil, and sugar can be mixed together in advance.
- Sweet onion: 100 g
- White wine vinegar: 1 tablespoon
- Sugar: 1 teaspoon
- Olive oil: 1 tablespoon
3
Finely chop the cucumbers, mix all the vegetables with sunflower oil, salt, and ground pepper. Let it sit in the fridge for fifteen minutes, then blend into a smooth paste. To make the paste thinner, you can add a bit of beetroot broth.
- Pickled cucumbers: 100 g
- Sunflower oil: 75 ml
- Salt: to taste
- Ground black pepper: to taste
- Beetroot: 500 g
4
Serve in deep plates, adding a handful of green peas and diced salmon to each.
- Boiled green peas: 100 g
- Lightly salted Atlantic salmon: 100 g