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 striking appetizer or as the star dish for a special table.
Step 1 of 7: Boil the whole potato and carrot for about 30 minutes.
Step 2 of 7: As soon as they are cooked, drain, peel while still hot, and cut into cubes; place in a bowl.
Step 3 of 7: Boil the egg for about 8-9 minutes, peel it, and cut it into slices.
Step 4 of 7: Meanwhile, wash and chop the parsley, drain the corn, wash and slice the radishes, and cut the surimi sticks into chunks.
Step 5 of 7: Combine the corn, potato, carrot, radishes, and parsley in a bowl; mix with the mayonnaise.
Step 6 of 7: Add the surimi sticks and adjust salt to taste.
Before serving, decorate with egg slices, radish slices, a few parsley leaves, and chunks of surimi.
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In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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