Rus­sian salad

Country Life Every Week - - Simon’s Kitchen -

Serves 2

In­gre­di­ents 2 eggs 2 x 400g cooked lob­sters 1 small car­rot, peeled and

diced 1 stick cel­ery, peeled and diced A hand­ful of fine French beans, topped and tailed, then cut into very small lengths 2 heaped tb­spn frozen peas 1 medium tomato, peeled,

de-seeded and diced 4– 5 radishes, trimmed and

diced A short length of cu­cum­ber,

peeled, de-seeded and diced 2 spring onions, trimmed and

very finely sliced 3– 4tb­spn good-qual­ity may­on­naise, prefer­ably home­made (not Hell­mann’s, please)


Cover the eggs with cold wa­ter in a small pan, bring to a boil, switch off the heat and leave in the wa­ter for 5 min­utes. Re­fresh un­der a cold run­ning tap for 3– 4 min­utes, then drain and shell. Put to one side.

Crack the lob­ster claws with the back of a heavy knife and re­move the meat. De­tach the tail whole from the head of the lob­ster, squeeze it in your hands so that the shell breaks, then care­fully peel off the shell, so leav­ing the tail whole. Set the flesh to one side. ( You may freeze the lob­ster shells for mak­ing a soup/ bisque for another time.)

Sim­mer the car­rots and cel­ery in salted wa­ter un­til al­most done, then add the beans and peas and cook un­til all four veg­eta­bles are ten­der. Drain in a sieve, briefly rinse un­der a cold tap and put into a bowl lined with two lay­ers of kitchen pa­per. Leave to drain, re­move the pa­per and add the tomato, radish, cu­cum­ber and spring onions, then mix all to­gether with the may­on­naise. Slice the eggs and lob­ster-tail meat.

To fin­ish, form a thick line of the veg­etable may­on­naise, ar­range the lob­ster tail and eggs al­ter­nately on top, then tuck in a claw at each end. Serve forth­with. Fol­low @Si­mon­hop­kin­son on Twit­ter

A rel­a­tively sim­ple Rus­sian salad is raised to new lev­els of so­phis­ti­ca­tion when fin­ished off with suc­cu­lent pieces of fresh lob­ster meat

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