Spanish ensalada rusa (russian salad)
A smoky Spanish twist on the classic Russian salad, with fire-roasted potatoes, sautéed peas and carrots, tuna, hard-boiled eggs, and homemade mayonnaise, served on crackers with anchovies.
What you need
How Maurice does it
- 1
Wrap the potatoes individually in aluminum foil and place them directly into the hot coals of a fire pit (or bake in a 200°C oven for about 45–60 minutes) until tender.
- 2
Dice the carrots into small pieces. In a perforated tray or bowl, combine the diced carrots and frozen peas, drizzle with olive oil, and toss to coat.
- 3
Place the tray of vegetables on a grill grate over the fire (or roast in the oven at 200°C) and cook, stirring occasionally, until the carrots are tender and the peas are cooked through, about 15–20 minutes.
- 4
While the vegetables cook, hard-boil the eggs: place them in a pot of water, bring to a boil, then reduce heat and simmer for 9–10 minutes. Cool, peel, and dice.
- 5
Once the potatoes are cooked, remove them from the foil, cut in half, and scoop out the flesh with a spoon. Discard the skins.
- 6
In a large wooden bowl, combine the cooked potato flesh, roasted carrots and peas, and diced hard-boiled eggs. Add the drained tuna and mix well.
- 7
Add the mayonnaise and stir until the salad is creamy and well combined. Season with salt to taste.
- 8
Arrange the elongated crackers on a serving board. Place a scoop of the potato salad on top of each cracker.
- 9
Top each cracker with an anchovy fillet. Serve immediately and enjoy.
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