Russian salad

Step 1/ 8

• 1½ eggs
• ice cubes for ice bath

• skimmer
• saucepan

Add two thirds of the eggs to a saucepan and cover with cold water. Bring to a boil and allow to cook for 7 – 8 min. Remove from saucepan and immediately transfer to an ice bath or rinse with cold water. Peel when cool enough to handle.

Step 2/ 8

• 62½ g pickled herring
• 20 g ham
• 20 g chicken
• 20 g sausage
• 2 gherkins
• 2½ g chives
• ¾ potatoes
• ½ carrots

• cutting board
• knife

Slice eggs. Dice pickled herring, cooked meat, and gherkins. Finely chop chives. Peel potatoes and carrot and cut into small cubes.

Step 3/ 8

• salt
• ice cubes for ice bath

• skimmer
• saucepan
• bowl

Add carrot cubes to a saucepan with lightly salted boiling water and blanch for approx. 3 – 4 min. Remove from water and immediately transfer to an ice bath.

Step 4/ 8

• 37½ g peas

• skimmer
• saucepan
• bowl

Then, add peas to boiling water and blanch for approx. 2 – 3 min. Transfer to ice bath and allow to cool for approx. 3 – 5 min. Remove carrots and peas from ice bath and set aside.

Step 5/ 8

• salt

• skimmer
• saucepan

In another saucepan, bring lightly salted water to a boil. Add potato cubes and continue to cook for approx. 10 – 13 min. until cooked through. Then remove from water and set aside.

Step 6/ 8

• ¾ eggs
• ¼ tbsp mustard

• bowl
• whisk

Separate remaining eggs and add egg yolk to a bowl. Add mustard and whisk to combine.

Step 7/ 8

• 75 ml vegetable oil
• ⅛ lemon

• citrus press

In a steady stream, add vegetable oil to egg yolks while stirring constantly. Whisk until fully incorporated. Then, season to taste with salt, pepper, and lemon juice.

Step 8/ 8

• ⅛ lemon
• salt
• pepper

• bowl
• cooking spoon

Add potatoes, carrots, peas, gherkins, eggs, cooked meat, pickled herring, and chives to a large bowl. Add mayonnaise and season to taste with salt, pepper, and zest and juice of remaining lemon. Mix carefully to combine all ingredients.

Enjoy your meal!