Ensaladilla rusa
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.
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Ingredients
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
Equipment
- Metal rings (4)
Method
1
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)
2
Strain the vegetables and set aside to steam and dry
3
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
4
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
5
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
- 1 piquillo pepper, sliced
- 8 bread picos, or croutons
- 2 anchovies
- 2 piparrak peppers
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Ensaladilla rusa
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