Russian Salad with Smoked Salmon
You can’t miss this Russian salad with smoked salmon; it truly is a must-have summer salad. It has a lot of textures and different flavors that works beautifully together.
I’m super excited about this recipe. You know I’m the weird girl that gets thrilled every time she discovers a new ingredient and creates a delicious meal with it.
Smoked salmon is not a thing in Venezuela. In fact, until a few weeks ago I hadn’t tried it at all. And you know what? Now I have a major food crush with smoked salmon.
I use it in my avocado toast, in my salads, with crackers as an appetizer, etc.
But this Russian salad with smoked salmon needs its own post on the blog. It’s fulfilling as Russian salad use to be but it’s fresh at the same time — as I like to add some greens. And it has the delicate fishy flavor from the smoked salmon. It’s a beautiful side dish that it is colorful and yummy.
Remember, this is a heavy salad. Russian salad has potatoes and carrots as a base. I wouldn’t describe it as a healthy because of the dressing. You know, mayo is a caloric bomb. But you can use low-fat mayo to get a healthy-ish version of this salad.
Now, I know that there is a white elephant in the room and those are the Greens — watercress and lettuce. Classic Russian salad doesn’t use any type of green. But it looks so good and adds a touch of freshness to release the heaviness of the Russian salad. I really enjoy the fresh touch on the warmer days. But adding greens is completely optional and up to you.
The result is just fantastic. I couldn’t stop eating. I served myself a regular size salad plate and I ended up refilling it. Super delicious.
I hope you like it and I’ll see you in the next recipe!
- 1 big potato
- 1 carrot
- ½ cup frozen peas
- 1 tsp vinegar (rice vinegar or apple vinegar)
- 100 gr smoked salmon
- Greens like watercress or lettuce (optional but highly recomended)
- 1 tbsp mayo
- 1 tsp mustard
- 1 tsp garlic powder
- ½ tsp black pepper
- Pinch of salt
Cut the potato and the carrot into small pieces.
In a medium stockpot, boil water and add the vinegar (note 1). When the water is boiling, cook the potatoes and the carrots for about 15 minutes until fork-tender. Add the peas 5 minutes before the potatoes and carrot are cooked. Strain the veggies and let it cool. (note 2)
Prepare the dressing mixing all the ingredients until it’s homogeneous. Pour the dressing over the cooked veggies and mix well.
Place the greens as a base on a salad plate. Cover with the Russian salad and top with pieces of smoked salmon.
- This is a great trick to avoid that the potatoes get mushy and lose their firmness.
- The veggies must be completely drained. This way the dressing will remain creamy.