Gourmet Russian salad with surimi sticks: a refined reinterpretation of the great classic. Vegetables cooked just right, creamy mayonnaise, and surimi sticks for an elegant marine note. Perfect as a spectacular appetizer or the main dish for a special table.
Boil the whole potato and carrot for about 30 minutes.
As soon as cooked, drain, peel while still hot and cut into cubes; place in a bowl.
Boil the egg for about 8-9 minutes, shell it and cut it into slices.
Meanwhile, wash and chop the parsley, drain the corn, wash and slice the radishes and cut the surimi sticks into pieces.
Combine corn, potato, carrot, radishes and parsley in a bowl; mix with mayonnaise.
Add the surimi sticks and adjust salt to taste.
Garnish with egg slices, radish slices, a few parsley leaves and pieces of surimi before serving.
Pot for boiling
Bowl
Colander
Knife
In the refrigerator, maximum 48 hours
Serve with a fresh salad. Store in the refrigerator for a maximum of 48 hours.
Italy
| Energy (kcal) | 167.19 |
| Carbohydrates (g) | 6.29 |
| of which Sugars (g) | 1.81 |
| Fat (g) | 14.49 |
| of which Saturates (g) | 2.03 |
| Protein (g) | 2.89 |
| Fiber (g) | 0.91 |
| Sale (g) | 0.13 |
