Ensaladilla Rusa Recipe - Great British Chefs

Angel Zapata Martin's ensaladilla rusa recipe is a glorious take on this classic tapas dish, with luxurious Bontio del Norte flakes stirred through the potato salad. Serve with bread picos, available from Spanish delis.

Ingredients

print recipe

shopping List

Metric

Imperial

Ensaladilla rusa

250g of potatoes, diced into 1cm cubes
1 carrot, diced into 1cm cubes
50g of fresh peas, (podded weight)
2 spring onions
1 handful of chives
baby gem lettuce, 2 leaves only
25g of green olives, preferably manzanilla
1 avocado
90g of Bonito del Norte
2 eggs, hard-boiled
400g of mayonnaise
1 piquillo pepper, sliced
2 anchovies
8 bread picos, or croutons
2 piparrak peppers

print recipe

shopping List

Metal rings (4)

Boil the potatoes and carrots in a large pan until very tender. Throw in the peas for the last 3 minutes as you want them ‘al dente’

1 carrot
50g of fresh peas, (podded weight)

Strain the vegetables and set aside to steam and dry

Very finely chop the spring onions, chives, baby gem and olives, setting aside some of the chives to garnish. Dice the avocado

2 spring onions
chives
1 avocado
baby gem lettuce, 2 leaves only
25g of green olives, preferably manzanilla

Using a fork, roughly smash together the Bonito del Norte and hard-boiled egg. Add the chopped spring onion, chives, baby gem, olives and avocado and mix in the mayonnaise, along with the potatoes and peas. Place the mixture in the fridge to chill

400g of mayonnaise
2 eggs, hard-boiled
90g of Bonito del Norte

Once cold, divide between ring moulds on plates to ensure a neat finish. Top with the piquillo peppers, anchovies and piparrak peppers. Sprinkle with chopped chives, drizzle over a little extra virgin olive oil and serve with bread picos or croutons