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.
Boil the whole potato and carrot for about 30 minutes.
As soon as they are cooked, drain, peel while still hot, and cut into cubes; place in a bowl.
Boil the egg for about 8-9 minutes, peel it, and cut it into slices.
Meanwhile, wash and chop the parsley, drain the corn, wash and slice the radishes, and cut the surimi sticks into chunks.
Combine the corn, potato, carrot, radishes, and parsley in a bowl; mix with the mayonnaise.
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.
Pot for boiling
Bowl
Strainer
Knife
In the refrigerator, for up to 48 hours
Serve with a fresh salad. Keep refrigerated for up to 48 hours.
Italia
